JoNorvelleWalker

I've been feeling poorly but I summoned enough energy to bake.

My posts sometimes suffer winegeneratedtypos but I can't blame my keyboard.

Add a motor to turn the bucket and you'd have a good approximation of an Ankarsrum mixer.

Thankfully my parents never cooked liver.

Many times I've made that Nami-Nami recipe to go with ice cream.

I would sleep with it.

Giuliano Bugialli published a traditional Sicilian recipe for swordfish stuffed with cheese.

Today's NY Times features a David Tanis recipe for shiitake and halibut.

Some of us have an APO...

Three plus hours sous vide pork loin. 57C. So tired I was cooking in slow motion (as the stone cold mashed potatoes will attest). I could not even contemplate a mai tai. Strictly speaking I could contemplate a mai tai but I had no energy to actually make one. Pork was very good.

I shall never again neglect to salt my mashed potatoes.

My son was once into sugar cookery. After about six months of scrubbing and running through the dishwasher the pot eventually came clean.

I'm sorry I can't speak to your question about Plant Based Pros but I have a couple of KitchenAid stand mixers, including the 8 quart Commercial NSF. I wondered if you had considered the Ankarsrum mixer as an alternative? I can't help you with the color choices. The KitchenAid has an orange power cord which is always nice.

Breaking glass.

Is the Staub rice cooker a pot to be used on the stovetop?

If a recipe called for blanching I'd do it in a large pot of rapidly boiling water. No disrespect to the APO.

Wine helps.

I shall never again forget to shake my mai tai. But as my mother used to say, it all goes to the same place.

I've used the iSi for pancakes... https://forums.egullet.org/topic/133897-blueberry-pancakes/?do=findComment&comment=1982277

I've done grapes. Carbonated grapes were OK as a novelty but for me not worth repeating. The main use for my iSi's (I have four) is method rotuts, of which I am fond. Beyond MR I currently have a pint of whipped cream in the refrigerator. Most recently I acquired an insulated iSi. I am still looking for an interesting application.

I shall never again settle down with my mai tai at the computer on an empty stomach, placing an order from Whole Foods. And while I am at it I will never again persist in unscrewing the cap from a wine bottle that had already been opened.

Ramen.

William Saurin seems readily available to me from amazon. What is the difference between the varieties? Other cassoulet brands I see on offer are La belle chaurienne and Casino. On second thought, William Saurin is $15.93 a can, plus $24.71 shipping.

I wasn't that taken with it. I did not see anything that I would actually cook. Though there were a number of dishes I might enjoy if someone served them to me.

Made in New Jersey. Ships from California.