JoNorvelleWalker
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Posts posted by JoNorvelleWalker
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@Anna N -- I notice 25mm diameter equates to 1.04 UK teaspoons. What size teaspoon measure do you use in Canada?
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I got my email some while ago, no blade as yet.
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1 hour ago, rotuts said:
Ive meant for a long time to put a few Sweet Potatoes , the more yellow kind
in the CSB.
I like to leave the skin on , maybe give them a light scrub , and remove any unreasonable defets etc
Ill cut off the tips
so how long have the Folks w the CSB done whole Sweets , w skin on , in the CSB ?
Ill poke a few holes in the SP's just in case
Im looking for a perhaps crunchy skin and a cooked but firm flesh.
many thanks
I don't usually eat sweet potato skins myself, but for the sweet potato I had a couple days ago I steamed at 150 deg F for six hours and steam baked at 350 deg F for just short of two hours. It was a large one.
No need to cut ends or poke holes in it. In my opinion.
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19 minutes ago, Anna N said:
Well mine appears to be 25 mm and holds 1 tsp water. If I try to pour half a tablespoon which is equal to 1 1/2 teaspoons then it overflows considerably. I hope @Kerry Beal checks in.
Well, if it is 25mm diameter, that's 1.25cm radius, so pi r square and all of that, the Norpro should hold 6.17cc or 1.25 teaspoons.
Anything to put off my edX homework.
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On 1/27/2017 at 0:05 PM, Kerry Beal said:
NorPro makes a 1 tsp disher
Oh well, the Zeroll #100 was too large. Orange is a pretty color though.
I looked for a Norpro 1 teaspoon, but the smallest I found was:
http://wholesale.norpro.com/index.php/s-s-scoop-25mm.html
Do you have a link?
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10 hours ago, Thanks for the Crepes said:
By the time it was done, the water was at a full boil for my lovely green beans, and the mushrooms were cooled off some and a little dehydrated. I added some water to the skillet with the creminis to deglaze and turned the heat way up. I dropped the green beans I'd happily been munching on raw during prep, pulled the twice baked potato out of the oven and plated it. I set the timer for one minute on the beans, because my foggy memory nowadays told me that's what @JoNorvelleWalker does, but let them go maybe 30 seconds longer because I was stirring the mushrooms. I love them raw, and I love them cooked just a bit longer, but I wasn't in love with 90 second green beans. They were not cooked and not raw, very crunchy still, but not what I think is ideal. Maybe I screwed up by stirring the mushrooms, but, I'd prefer them either raw of cooked a bit more. Perhaps Jo will speak to this.
I have never been happy with green beans boiled in water. I pressure steam mine for 30 seconds. In my six quart Fissler I place the beans in the steamer insert above the trivet. Bring rapidly to pressure, wait 30 carefully timed seconds and rush the pot under cold running water to release. Much longer than thirty seconds, not good. Also, I use this technique with young, small beans, such as the ones imported here from Guatemala. Local beans sold here in season are typically much larger and may or may not require a different treatment.
No beans in my freezer...unless you count the old fava beans, I guess. Or did I throw those out?
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7 hours ago, chefmd said:
My pristine beach house freezer. Ice cubes, duck fat, butter, ice packs, vodka, gin. I will take a photo of my condo, it looks very different
I keep vodka in my freezer for monitoring the freezer temperature. What do you use it for?
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7 hours ago, Paul Fink said:
Sounds like you need to cook the potatoes more.
Thanks, I may give another try tomorrow. Though 30 minutes at something close to 15 psi is usually plenty long for mashing by hand with my old masher.
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No dietician dare contemn me for the excess of my blanched Brussels sprouts and lime juice. (Perhaps the Soave not so much.) Tonight's digestive is Chartreuse V.E.P.
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5 minutes ago, gfweb said:
I have sage, thyme and rosemary growing under a light. Seem like I use thyme 10x more than the other two. Probably because of all the mushrooms we eat.
In addition to rosemary I too have sage and thyme. The sage and thyme never do well in the winter though they recover nicely once I move them outside in the spring. What sort of light do you use for yours?
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5 hours ago, KennethT said:
I don't know about these particular rosemarys, but years ago, I used to grow rosemary and it did quite well. But I find that I almost never used it!
I love rosemary. I use rosemary several times a week. (Not to mention tonight.) I have a large potted rosemary bush in the dining room. I can't bring myself to cut her so I buy my rosemary in a jar.
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4 hours ago, Okanagancook said:
Why do the riced potatoes need drying? What if you use baked potatoes, do they need drying too.
just curious. Good mashed potatoes are rare I think because people just don't pay attention.
If I baked the potato I'd just eat it then and there.
After I riced my potato last night it looked quite dry. I typically pressure steam a peeled whole russet for my mashed potato. Excess moisture does not appear to be a problem.
Just for science, next time I may try the tamis. Can't remember if the tamis fits in the dishwasher.
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2 hours ago, chefmd said:
Onion soup with home made bread. I do not like soggy croutons in my soup, prefer to serve bread on the side.
Why not both!
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4 minutes ago, Kerry Beal said:
Picked up a pannetone had seven eggs left over from the dozen that I bought. Threw together a quick bread pudding for the staff.in the bargain bin the store the other day for $3.99 - had seven eggs left over from the dozen that I bought. Threw together a quick bread pudding for the staff.
How far are you into that 24 hour shift?
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Last night I tried using my new WMF potato ricer. Can't say I was thrilled. After steaming I cut my potato into three pieces. It took almost more pressure than I could exert to rice them. The texture wasn't dreadful, but not as smooth as I can obtain with a traditional spiral wire masher.
Next time I suppose I could try forcing the riced potatoes through a tamis, though that would be an awful lot of work for what I would suspect is not much gain.
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According to the O.E.D the prefix "osmo" means flavorful. The suffix "some" can mean body. "Flavorful body" sounds reasonable. Maybe stretch that to "flavorful substance".
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Actually the pasteurized chicken came out pretty good. I tried something new. I cooked the chicken thigh in the CSO for an hour on steam bake at 300 deg F, as specified in the CSO manual.
Though I do think broiling or steam baking at higher temperature is preferable. Ideally I'd like to have the shatteringly crisp skin I can get with steam baked raw chicken in the CSO from chicken I have pasteurized sous vide.
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1 hour ago, gfweb said:
Tourniquet and MR @JoNorvelleWalker
No shortage of wine here, though my MR was last night. When I posted I was wearing a crimson colored flannel shirt and sitting at the computer in a crimson colored chair, so all is good. I have a medical condition that I tend to leak a good amount of osmosome, mainly from my legs. Not all the time but about three cups a day last time I measured. Might make a tasty stock.
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I confess I first picked the term up from the prose of @Kerry Beal but google has usage back to at least 1841. There is however no entry for "osmosome" in my copy of the O.E.D. If one combines "osomo" with "some" it makes more sense.
Oddly blood and lymph and possibly other juices are pouring out of my left arm at the moment.
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A while back I had ten chicken thighs to deal with, so I ate two and bagged up eight and pasteurized them. Tonight I am preparing to serve the first of the eight thighs and I noticed there was little or no osmosome in the bag. I attribute this to pasteurizing at 57 deg C (per Baldwin) rather than at the higher temperatures I have used before. If the juice is not in the bag I assume the juice is in the chicken.
We shall see how this turns out.
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22 minutes ago, Kerry Beal said:
NorPro makes a 1 tsp disher
Oops. I already ordered the Zeroll #100.
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A very satisfying dinner: grilled pork chop (one of those strangely boned dark meat things that are so flavorful -- cheap too). Huge sweet potato, eight hours in the CSO. Barely blanched Brussels sprouts. No leftovers.
What was different is that I tasted aceto balsamico tradizionale for the first time ever. On the Brussels sprouts. So good. But as thick as blood and I was painfully counting out the drops at about 30 cents each. For the last of the sprouts I poured on the inexpensive stuff that I buy by the liter. Quite good also in its own way.
Incidentally, the WMF strainer is an excellent tool for removing sprouts from boiling water. Beats tongs for convenience.
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I note in The Fine Art of Italian Cooking Bugialli calls for a teaspoon of filling for a two inch ravioli cutter. I think a teaspoon is less than any of the Zeroll dishers, the smallest of which is 10 ml. Would a Zeroll #100 be something reasonable to try for my application?
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3 minutes ago, kayb said:
Contemplating a third glass of wine for dessert, but...nah.
Go for it!
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The Fresh Pasta Topic
in Cooking
Posted
Hangs head in shame.