JoNorvelleWalker

I'd be afraid to cook 6 hours at 120 deg F.

Congratulations! My choices would be La Favorite Coeur de Canne (unaged) or Neisson Reserve Speciale (aged) -- assuming price constraints of course.

Done.

Oh, my oven rack is rusted too!

I read this as "I only eat the tires in the car on the way back". I thought you must have better teeth than mine. There is a Burger King near here but I have not dined in the last ten years. That being said there is far worse than Burger King,

I work in the library that serves our local retirement community/assisted living/nursing home. No one complains to me about the food. I only wish I could afford to go there when my time comes. The only criticism I recall was from a patron who had to give up his record collection to accommodate his concert grand piano, That and he filed a complaint in jest that Jo was not wearing nail polish -- long story. Hand fetish I can understand.

I transplanted my tomatoes this afternoon. Hope to do the same for the eggplants tomorrow.

Work night leftovers accompanied with a go of Tamaki Gold. Sliced asparagus dressed with Kikkoman Marudaizu, rice vinegar, sesame oil. Scallions and thin sliced rare tenderloin served cold, accompanied with Kikkoman wasabi sauce. I was going to say no wasabi were harmed in the preparation, but in reading the label, a wasabi was once waved in its general direction. Sake was Chokaisan junmai daiginjo.

Here is a picture of slightly abundant marbling that I found from google: http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=7&cad=rja&uact=8&ved=0ahUKEwi-6JTTt_LTAhXFdSYKHV8bBdkQFghGMAY&url=http%3A%2F%2Fnmyrm.nmsu.edu%2Fdocuments%2Fmarbling-descriptions-and-illustrations.pdf&usg=AFQjCNEre6krZco92EaCkM46rqQzZE-YwQ However I can't help but notice Grocery Gateway sliced their steak with a serrated knife.

I just scraped half a serving of mashed potato into the garbage. I knew that I would never eat it.

I'm a little more than halfway through. I too enjoy her writing style and the cute graphics. But the content makes my eyes glaze over, not even a mai tai helps. So when my copy of Bugialli's Classic Techniques of Italian Cooking arrived I had no trouble putting Salt, Fat, Acid, Heat aside. (Even though I do not yet possess an unlined copper pot* and seldom have the need to bone a hare.) One specific criticism of Salt, Fat, Acid, Heat: she has one start cooking chicken pieces skin side down, at least from my memory. This is how I always did it until I studied Kenji. Kenji calls for starting chicken pieces skin side up. Much crisper skin by Kenji's method. Try it yourself. Better still buy a CSO and steam bake the chicken pieces...as I am doing at the moment. *Currently on sale from Falk but I am resisting.

While the drill press does have a motor and a belt (just one), the motor is DC and there is a power supply with chips. Luxembourgians are known for their high tech. Pretty sure I could attach a mixing paddle to the spindle and put a Belgian copper pot below. Hmm. In the case of the Hotmix and the pastry cream I'm wondering if there is a sensor problem such that the unit is not properly detecting a fluid the consistency of pastry cream and therefore turns itself off?

While not currently for culinary use, I have a drill press from the Grand Duchy of Luxembourg that works perfectly in the US with a converter. I suspect it depends on the internal electronics of the appliance in question. Possibly also with the quality of the converter.

NY Times creamed chicken: https://cooking.nytimes.com/recipes/6378-creamed-chicken Rice, peas -- and because I'm from where I am, whole berry cranberry sauce. I don't believe I've ever served creamed chicken before*. I feel ill. Moderation is not my middle name. *Save as a component of chicken Tetrazzini.

Once many years ago our staff reserved a local French restaurant to celebrate the elevation of our boss to vice president of the corporation. We specified and paid for our entrée before hand. I never did get any dinner. The two women who ran the place claimed people took dishes that they didn't order. And they didn't like I'd put a flower from the table in my hair. Worst meal I never had. Later several of us went out to eat and drink at another establishment. I'd prepare a few extra portions if I were you.

I don't stock them in my freezer (though in my youth I used to) but I would not turn down a Pepperidge Farm turnover at the moment. In fact you now have me craving one. Why is this a bad thing? I do have some frozen Pepperidge Farm puff pastry...hmm.

No, thankfully, I am but 68. However I have had acquaintances and neighbors over 100 -- one 107. Within the limits of dentation centenarians I have known prefer the same foods any of us do. This does not include low salt or mushy vegetables. I was speaking with an older neighbor recently (not yet approaching 100) who went to a presentation at the local old folks home. She said she could never afford to live there but that the cuisine was exceptionally good. The older I get the more I crave salt. I eat it from the box. Not just with my evening peanuts course.

By far my favorite tomato sauce (though boxed, not jarred) is Pomi Strained Tomatoes "100% From Fresh Italian Tomatoes". http://www.pomi.us.com/en-us/products/pomi-strained-tomatoes-1000-g/ The only ingredient is tomatoes. I cook it down a bit with half a dozen cloves of garlic (removed before serving), bay leaf or two (also removed before serving), and salt. Olive oil is optional. It gets no better to my taste.

Reread the thread title. And I was serious this time by the way.

https://forums.egullet.org/topic/148135-modernist-cuisine-at-home-sous-vide-vegetables/

Glendalough Poitin, mountain strength, more than one glass.

I finally got around to tasting the Rao's artichoke sauce. In its defense there were insanely large chunks of artichoke. Much more than I was expecting. But sadly the flavor did not do it for me. Tonight I added olive oil, Soave, and oregano, and cooked it down a bit. Much better. Reminds me of an eastbound crossing on the Italian Line so many years ago. My barely adult self complained couldn't the chef add a bit of oregano to the plain, bland, tomato sauce? Sort of opposed to the standard question of how would you like your brains? Particularly embarrassing as I was sharing a table with the wealthiest family in the world at the time who were generous in pouring me their wine selections.

The book I'm reading, Dandelion & Quince, has an inviting recipe for black cardamom and daikon. I'd use white pods in a chocolate pudding.

I read this as geriatric cuisine. Carry on.

I still receive purple carrot emails but I adamantly remain untempted. Their kits did not do much for me.