
JoNorvelleWalker
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Everything posted by JoNorvelleWalker
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Tomorrow is forecast to be an unusually bitter day. I am not working, and if I feel up to it, the plan is to dump the contents of my refrigerator freezer outside in the cold so that I can properly defrost the freezer. I wish my freezer were self defrosting. Accordingly, for dinner, I've defrosted a freezer container that I hope is a precious batch of Giuliano Bugialli's farro soup. It is now heating. Of course it might well be oatmeal.
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Why not try to find a better frother and skip using the additives?
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Oh, I stock a few varieties of dried Peruvian peppers. I often use ground aji amarillo as a table condiment.
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The same restaurant also has a Mexican menu. Both countries' flags fly out front. I am not positive but I believe I was once told one owner was Peruvian and the other owner was Mexican. Now, if they would only be open when I had a chance to eat there! In contrast there is a good Thai restaurant about a mile and a quarter from where I live.
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Canned beans they would like. I'm not sure the food pantry wants dried beans.
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Now I am torn. The price has gone up and the Bean Club delivery is about to happen. I have no lack of beans, even if not the varieties I would most want. Do I cancel my subscription before it is too late and risk missing out on something wonderful?
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This morning I had a doctor's appointment, and the friend who took me suggested we have lunch afterwards. I chose a Peruvian restaurant I've been wanting to try for years. Of course, like the last time, the Peruvian restaurant was closed today. She suggested a restaurant that overlooks the Delaware river... My dish was lobster cake with spinach risotto. Hers was grilled salmon and Caesar salad. This marks the second time I have eaten in a restaurant since the start of COVID. Food was good but I admit to disappointment at missing the chance of Peruvian cuisine.
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I can report I am delighted with the book. Ingredients are mostly specified in grams. The few recipes I've read so far were clearly written. Sections of the book are divided by course, not by seasons. Photographs are plentiful. The font could always be larger but with reading glasses I can read it. I expected to enjoy the book primarily to learn a bit of Parsi culture, however I might even cook from it.
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Electric Soup Maker -- any experience with them out there?
JoNorvelleWalker replied to a topic in Kitchen Consumer
Alas, I do not have one yet. -
Electric Soup Maker -- any experience with them out there?
JoNorvelleWalker replied to a topic in Kitchen Consumer
The Ankarsrum doesn't cook. You may be thinking of the Blendtec I have used for soup. Although now that I think of it, I have an as yet unused blender attachment for the Ankarsrum... -
Yet the white looks fully set?
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How do you take your whiskey: neat or with water/ice?
JoNorvelleWalker replied to a topic in Spirits & Cocktails
I prefer barrel strength, no water, no ice...but not with dinner. -
Need Tips for Induction Cooktop Usage and Care
JoNorvelleWalker replied to a topic in Kitchen Consumer
As I've told before I love my Paragon. However even a non-temperature controlled induction unit should be safe to use. If there is no pan the unit won't start, and will shut off when the pan is removed. If an empty pan is left on the unit, the pan could potentially overheat. One solution is to use pans of a special alloy that becomes non-ferromagnetic at a safe temperature. Once that temperature is reached the pans don't become any hotter. I also use a Silpat (as this afternoon for oatmeal) when I'm not employing temperature control. -
Waiting for French onion soup; grilled roasted vegetables on foccacia with sliced mozzarella and pesto. I may get to come home tomorrow.
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I was not allowed to eat or drink for 18 hours. The chocolate milkshake is so good I wish I had ordered three.
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Tonight’s minestrone was freshly made and nicely seasoned. Picture would not upload.
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