JoNorvelleWalker

I've made chicken marengo from Joy of Cooking! But not for years and years. And years. Maybe not since I moved here forty two years ago. Pardon, but I can't make out your crayfish in the picture?

In hindsight it probably doesn't matter all that much. If I were making rum raisin ice cream I'd leave out the rum and raisins.

This was with my 13 quart Vollrath bowl for hydration.

Small quibble. The sweet spot for Appleton is 12 years. Younger than twelve years it can be rough. I stock Appleton Joy but I wouldn't waste Joy on ice cream. However I might employ Joy in a mai tai, though so far I haven't yet. I've often wondered how mai tai would work as an ice cream flavor. Sadly I suspect it, at least my mai tai, wouldn't freeze.

I can't say I've tried Planter's.

For neutral cooking oils I use a few: For deep frying and stir frying I prefer peanut oil. Organic peanut oil for stir frying, less expensive peanut oil for deep frying. I cannot detect any taste from refined peanut oil of any sort. When I want a peanut taste for, say, peanut gelato, I use a less refined peanut oil. When the cuisine calls for it I employ olive, grapeseed, or sunflower. Usually the best oils that I can find.

Reprise of Ichiran ramen. Better than last time. Why I am not exactly sure. No complaints.

A couple of days ago my niece sent me a link to a treatise on New Jersey agriculture, notably stating New Jersey hogs are fed New York City garbage. I was minded of Berton Roueche's A Pig From Jersey that I grew up reading and in my nightmares... https://www.newyorker.com/magazine/1950/11/18/a-pig-from-jersey Said to be a bad way to die even if these days there are treatments. I still have a copy of the full story.

For anyone still wondering how I cooked my remaining too thin porkchop, I used the A4 Box with grill plate. Time was five minutes, turning approximately every minute. After resting the final temperature was 62C. More well done than desired, however not as tough as the chop's ill fated package mate. The A4 Box is nice. I should use it more.

@rotuts has an APO.

I, for one, would love to learn more about Nepalese curry and cuisine.

And why is this a problem? Did you clean the drip tray?

Lovely picture though.

You might give the APO another try after you're feeling better. Meanwhile the oven works just fine without the app.

I have some frozen pork dumplings in the freezer, purchased on a whim and because they were on sale. I have never before purchased nor prepared frozen dumplings? Suggestions?

Patience. You need to wait for Modernist Cake.

Beautiful!

You could order a whole bunch of other stuff for the same shipping charge!

Yes, after sous vide (in the APO) the meat looked properly cooked but it had no color. Searing overcooked it. These chops were from amazon: https://smile.amazon.com/gp/product/B091GQVTQK/ref=ppx_yo_dt_b_fresh_asin_image_o02?ie=UTF8&almBrandId=VUZHIFdob2xlIEZvb2Rz&fpw=alm I think the proper solution is to cook thicker meat. However I have one more chop I have to deal with somehow.

Pork chop was a disappointment. After my recent sous vide pork loin success I had high hopes. It was not to be. Chop was cooked 58C for three hours. Seemed properly done but the meat was white as a sheet. (In contrast to my COVID era bedclothes which are more puce, beige, and chartreuse -- but that is a matter best left to the imagination.) The chop was a skimpy, thin, Canadian, not inexpensive piece of pork that I would not have purchased had I seen it in the flesh. After searing it was dry and overdone. I don't blame the quality of the meat, I blame the thinness of the cut. I suspect it would have faired better being briefly cooked on the Philips grill.

I order from Supermarket Italy. I try to stock up while they are on sale, which I see at the moment that they are: https://supermarketitaly.com/products/la-valle-dop-san-marzano-peeled-tomatoes-28oz?_pos=10&_sid=8b6386875&_ss=r US $6.49 for a 28 oz can. Supermarket Italy sells other D.O.P. brands without added calcium but I have not tried them.

Some of us are not in China.

Yes. For canned tomatoes I buy La Valle D.O.P. San Marzano -- no added calcium.

I'd eat them raw. But I only grew pea shoots one year, and now I can no longer have a (balcony) garden.

I use: https://modernistpantry.com/products/glucose-de-42-powder.html Modernist Pantry ships worldwide.