JoNorvelleWalker

By percentage I've done more recipes from The Cake Bible than from most cook books I own. The Cake Bible was brand new when I carried a copy on the plane back from a conference in Minneapolis long ago, where I was presenting a paper on TDI (Time Delay and Integration) Imaging.

Pork.

Excuse for a new crockpot!

I typed "pork brain spare rib" into Eat Your Books but did not get any hits. Obviously my book collection is lacking. Lots of results for "pork brain" however.

Welcome back. Truffle or no truffle.

I love Maraschino and Maraschino cherries! Are you sure you were using the real thing? And one has to ask: When did they ever take the cocaine out of Turkish Delight?

Try a pizza and let us know.

The last grass fed steak I had I couldn't chew, animal kingdom equivalent of kale.

I'm reading my way through Beyond the Great Wall, thanks to inter library loan. Interesting read but the library decided not to buy a copy and I doubt I will either for myself. For one thing it is heavy! But the book brings back pleasant memories of the blog @chefmd shared with us when her son and daughter in law were married.

I could have if I hadn't already started cooking it. Does your rice cooker not have water level markings on the bowl? If I remember I will try to record measurements next time. As I remember Zojirushi has jasmine rice instructions on their website for models that do not have a jasmine setting.

My newer Zojirushi has a jasmine rice setting, and that is what I use for jasmine rice. The cycle takes 59 minutes, and requires ever so slightly more water than for white rice (by which they mean Japanese short grain white rice). I plan to make some jasmine rice tonight, to serve with stir-fried baby bok choy.

Assuming you can bring yourself to swallow it.

Alexia fries are on my menu for tonight -- assuming I can force myself to be hungry enough after the large, late breakfast I had at sundown. Standard time throws everything off.

Please take us back to Manitoulin and whomp some biscuits.

40% off deal at the moment...

I have a cast iron aebleskiver pan which is sort of the same thing without the hinge. I keep it clean by not using it very often. The best I can suggest is keep your pan well seasoned, be very careful getting the waffle pieces out, and don't wash it. My waffle maker is non-stick. I don't use it very often either.

Potato from last night's dinner. Skin rubbed with grapeseed oil, baked two hours at 425F in a bed of salt. Stabbed with a fork after thirty minutes (because in rereading the thread, I used to do that).

Last night... Arctic char, Penzeys Bangkok Blend. Perhaps the best cooked fish I have managed. Four and a half minutes in the Anova, top shelf, 250C, broil with rear heat, no steam. Perfect texture. Served with lemon wedges. Note, it was not a small potato. The fillet is about three quarters of a pound. I could not finish the plate of coleslaw, not shown.

Well, yes, but the A.I. generated pictures looked delicious.

According to the NY Times, A.I. is now writing recipes. As well as providing backstory and computer generated photographs of the finished dishes. It was only a matter of time.

Let me ask another question: If you could, feasibly, cook your way through any cookbook, what cookbook would that be? For me it would be any work of Giuliano Bugialli. Or perhaps more practically, Jessica Harlan's The Little Book of Takoyaki (eG-friendly Amazon.com link).

In the past I have tried deglazing with chicken broth but actually prefer with water (which is what the original recipe calls for).

I am so happy! I finished the last of my leftovers last night.

How much are they in Germany?