JoNorvelleWalker

Ask her to bathe.

One go (about 7/8ths US cup, the rice allowance for a samurai) is an awful lot for one person who is not a samurai. Nonetheless tonight I managed to persevere. Do you regularly eat a cup at a time? Really?

Because I was probably not completely clear: my Zojirushi will happily cook 10 go of rice. It will also cook 1 go of rice. It will not cook less than this. The smaller model Zojirushi will cook half a go of rice. Is it really true the largest model Instant Pot will cook a small amount of rice as well as the smallest Instant Pot?

This does not necessarily hold true for Zojirushi rice cookers but they will hold rice for days. My go of rice for dinner is about to be ready.

Last evening I found a blueberry. I ate it.

I don't know that these were mature hens.

Curry. Day five since I started making it: https://umamimart.com/blogs/main/japanese-curry-scratch Today is an early morning work day. Otherwise I would have made a proper meal with rice and whatever. The curry wasn't even done yet. But I just had to have a taste before bed. Just a small taste. Now, a couple hours later, I am most replete. Perfectly accompanied by a bottle of Stone Ruination. A friend was horrified that the recipe did not call for removing the copious beef fat. I even contacted Yoko Kumano the author and she assured me the fat was not to be removed. But I had not the courage of my convictions. I removed and reserved the fat, adding back about a third. One taste and I put back in the rest! This was so good. The recipe as written did not even require salt. I burned my tongue.

Yeah but The Control Freak is $1799.95. https://polyscienceculinary.com/products/the-control-freak

I got my copy today. I like his writing. Too soon to say about the recipes.

Curiouser and curiouser. I started the oven up again but when I got up the next afternoon I saw that it had just shut off. By this time I was pretty sure the oven was doing this to me intentionally. The manual said there were more settings documented on line, but the menu items shown on line did not all match the menu items on my stove. So I played with the settings a while. Now the stove seems to stay on like a normal stove.

59 varieties. How could I not?

I misunderstood about covering the pan. I baste my eggs with butter and a Ruhlman spoon.

They were hung upside down to die slowly. Decapitation would be more humane.

I don't understand. If you are a normally sighted cook or something close to it, you are watching your eggs as you are basting them. Else, if you are vision impaired you might not want to be handling a Searzall.

In my youth (maybe age 10 or 12) I had to help with chicken killing. In this case the birds' throats were cut (perchance the purpose of the @liuzhou mystery knife) and they were hung to exsanguinate. Not that I mind eating chicken, one is in the CSO as I speak. However I can't help but think there is a more humane method of slaughter.

My amazon fresh order this week included three pounds of oxtails for curry. And yes they were expensive. But amazon informed me they could not supply them.

For a day old half of a baguette I do about five minutes on steam bake 325 to retrograde the starch then about five minutes on convection bake to repair the crust. Good as new except for the outermost slice and even that is most enjoyable.

Not that I've tried but the CSO should be good for reheating pizza. I love how it can reheat the second half of a baguette.

Are you speaking of voatsiperifery (Piper borbonense)? I get mine from amazon just like everything else. Unfortunately I see voatsiperifery is currently unavailable from amazon in the US. Best of luck, it is nice stuff. Try amazon.fr.

My mother used a manual pressure cooker (no idea what make) in the early 1950's. It was kind of scary. I use a Fissler myself. For me an electric pressure cooker just does not appeal.

I'm not an Instant Pot owner myself but I thought those here would be interested that the NY Times has an article by Melissa Clark on living one year with the Instant Pot. Short version: she loves it but does not use the Instant Pot for everything.

If only I had induction to find out. To its credit the new oven held temperature for about eighteen hours. If the problem was due to a power blip the old oven wouldn't have missed a beat.

I came home tonight to find the oven (with my stockpot in it) had turned off. I was not amused. My ThermaQ was logging the temperature to my iPad and I see the oven failed about 4:30 in the afternoon. As soon as I could I plunged a themapen in the pot. It read 127 so I'll assume my poor stock is still OK. It is possible there was a momentary power outage, however if the oven randomly shuts off from time to time I shall not be pleased...even less pleased.

Not soft serve exactly but the @nathanm modernist nut gelatos are vegan and very good.

Shoprite still has bone-in chuck on sale but none to sell.* So I bought some marrow bones and choice chuck, both nice looking. I thought really hard about pressure cooking till I realized this was not a typical western stock. The recipe calls for a slow cooker. I decided to use my KitchenAid precise heat mixing bowl. But after I'd browned the bones and vegetables, covered them with water and brought everything to a boil as specified I realized this would never fit in the PHMB. My fallback is to simmer in the oven, where the stock pot is now sitting. The jury is still out on how well this technique will work. The oven temperature is a bit erratic for my tastes though the pot of stock ingredients has considerable heat capacity. Still for a French recipe I think I'd turn towards the pressure cooker. *To add further insult to injury this Shoprite dropped the Shoprite brand organic cranberry sauce I like. Obviously they track my purchase history so they can drop the things I like.