JoNorvelleWalker

Because I am a food whore: For the grilled up-market pork (on sale) I aimed for and achieved 58 degrees*. Applesauce and freshly pounded mace, not shown. Nor the Luxardo cherries. *Celsius.

Your green beans look a lot like my 30 second green beans prepared in the pressure cooker. As much as I love some of our posters from southish of the Mason-Dixon Line, gray-green green beans have a negative effect on me.

Lovely photograph! Sometimes I roast quartered fennel but I've never tried a dice. I particularly admire your green beans. How are they prepared? Grilled pork chop is on the menu* here tonight as well, and while I have little doubt that it will be quite enjoyable I fear it will not be as photogenic. *blanched Brussels sprouts, traditionally harvested wild rice, applesauce with mace.

Had to google nduja.

Oh, my...I just googled "Rachel Ray garbage bowl" and it is actually a thing! How do you use yours, Kerry?

Typically I avoid pre-cut produce but in the case of a Hubbard that is a good idea. I think I'll keep an eye out for some. Pity as Hubbard are so pretty whole.

The external port of my Polyscience has never worked right either. Fortunately not a big deal.

Does your kitchen have a trebuchet?

Please pardon previous pasta alla norma picture. As a pasta sauce I found this a little heavy. As a tomato eggplant jam at room temperature with baguette it was fabulous. Ripe tomatoes and avocado not shown.

Tonight: This is dinner three from the umamimart curry recipe: https://umamimart.com/blogs/main/japanese-curry-scratch Seldom do many things I make repay such effort...beginning with the roasted bones:

Number 1 would have to be the Cuisinart CSO-300N. On the average I use it more than daily.* It goes where no woman, or at least this woman, has gone before. Number 2 is harder. I've had my chamber vacuum sealer, Anova, Fissler pressure cookers, Biospec homogenizer, Zojirushi grill and rice cooker for too long. One candidate would be my Watanabe blade. But the Watanabe I use sparingly and only when it would do best for leafy greens. I'd guess I'd have to say with no shame number 2 is my KitchenAid pasta roller set. Which reminds me, cooler weather is on its way. *Twice today.

A few years ago Time or Newsweek published a list of the counties in the US most subject to natural disasters. Ocean County, nearby to here was first, a county in Southern California was second. Another New Jersey county was third. How does one cook without WiFi?

Thanks for the link. I will consider this. I would note that if there were boiling it should be audible. Quick release will often explode the contents of the pressure cooker while cold water release will not.

In my youth I made pumpkin pie from scratch, starting with the pumpkin seed. Neither fun nor all that great. The only pumpkin pie I enjoy is a KAF recipe from one of their baking books. Now that is good. But I don't have much of a sweet tooth so I seldom make such things.

Bread, of course. Probably scanning for the purpose. Haven't you seen the electron micrographs in the Modernist Bread calendar?

I'm of course not Kerry but I believe I read it had to do with the milling of rye flours. Apparently (if memory serves) suitable rye flour is not available in the US.

Well I used to know how to use an EM. There'd probably be a learning curve with a new cyclotron.

I can live without an electric knife.* Yes, I was given one in the 1970's. Edit: I'd rather have an electron microscope.

My mother used to grind meat with a hand cranked grinder. I remember once a Consumer Reports review of meat grinders. They faulted the hand cranked model for lack of a safety mechanism but added "It would take a real masochist to keep turning the crank."

She certainly used to recommend it and my Fisslers are certainly not aluminum. I've never had a problem, unlike with quick release. Possibly @pazzaglia will step in here.

The two ways of rapid cooling have different results. Venting causes boiling.

Moving further south to Sicily, Bugialli's pasta alla norma III... My eggplant and my tomatoes. Eggplant was not a bit bitter. Baguette and ricotta salata not shown. The baguette was completely superfluous. I couldn't finish the pasta as it was. In truth the dish was a bit heavy for my taste. But now I have a whole lot less eggplant and tomatoes to dispose of!

I have two Fisslers and wish I had a 10 quart one. Unless I am mistaken you can't just put an Instant Pot under the faucet for rapid cooling.

Don't know if it helps but I just clamp my anova to the side of my largest stock pot. If it is a long cook I cover everything with plastic wrap. I possess metal working tools but I can't see cutting up a pot for sous vide.

Two days ago a woman next to me at the grocery store was handed a live lobster and she screamed.