JoNorvelleWalker
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Posts posted by JoNorvelleWalker
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Lemon nectar?
Poetic license.
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Dinner was delayed. It's still autumn here in Jersey.
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Tonight, pesto, courtesy of my dear basil plant. Methode rotuts. Dessert: two servings of tarte tatin with crème fraiche and methode rotuts. Lots of crème fraiche. Lots of methode rotuts.
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Not that rare, actually. My children are 3.5 and 7 and they don't always like what we eat. Children's palate needs to be educated, it takes time.. but I'm positive they will get there soon or later.
As a parent of two, I would never prepare two meals. You eat what's for dinner or you don't eat!
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Admittedly I am but an amateur but I have never encountered a bad bottle of any spirit. Nor, I confess, have I ever tried a bottle of Breuil. However from my primary source of information about about Calvados: Charles Neil, Calvados the Spirit of Normandy, Flame Grape Press, 2011, Chateau du Breuil is reasonably well regarded.
"Overall, the releases at Breuil are well-crafted and pure. Perhaps like the country of origin of the chateau's current owners, they are classy and discreet. They are one of the better industrial producers in the region."
Possibly the original poster does not care for Calvados?
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Cooking tender beef to pasteurization does not work well for me. The texture is not good. Though pork chops have worked well.
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That time of year. Autumn in Jersey...while assembling tonight's tarte tatin. Though I do hope the tarte tatin doesn't suffer too much for it:
3 oz Laird's bonded
3 good dashes Angostura
1 oz fresh squeezed lemon nectar
3/4 oz orgeat
Garnished with spent half lemon, lovely bouquet of mint, green straw. Must be green straw.
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Today starting at 7:00 am CST the Anova 1 will be $60 off as an amazon deal, or so I just learned from an Anova email.
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I have never made vinegar but there is often a mother in my commercial balsamic vinegar. No ideas on the barrels.
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Some of my favorites:
Biryani - I've used Madhur Jaffrey's recipe from "Madhur Jaffrey's Indian Cooking" and it is so good.
I used to make Biryani quite a lot in the 1970's. At this time I was in graduate school. This was before there were large numbers of people from India living in the United States. Indeed, my father's family was Indian, but this was a different kind of Indian.
Anyhow, for authentic Biryani I had two informants. One said Biryani could only be made with meat. The other said Biryani could never be made with meat. For my Biryani I made it vegetarian, but served it with grilled lamb. I have not made it in decades. I want some now.
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When all is said and done I think my favorite one dish meal is a mai tai.
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I've used the MC method quite successfully for rendering lard, and if I had suet to render I would do it the same way. Though I confess the thought of ten pounds of it gives me pause.
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I am sort of interested, the chartreuse website says: "Green Chartreuse is the only liqueur in the world with a completely natural green colour." I've never noticed a color additive notice on the label.
Is it possible the green color is just chlorophyll? But then the color would probably not be light stable.
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I had barbequed pork ribs (left over from last fall a year ago when I cut up my thumb). Surprisingly good, considering. Spicy coleslaw and roast fingerling (not fingers) potatoes.
The pork was cooked sous vide a while ago and finished tonight with barbeque sauce. Yum.
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For dinner tonight I had intended to have a bottle of Saison du BUFF. But I had a second mai tai. So sue me.
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Have you ever dined in an ice cream parlor?
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10 for $1.99. I just got almost 2 ounces of juice from one half lime. (That's half of one lime.) And they don't come from Vietnam. (Not that I have anything against limes from Vietnam.) Actually I'm not sure where these limes come from, but I hope they will send more.
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More and more I am drawn to the white mai tai. Leslie can stop reading now. Tonight I used a full two ounces of lime juice...juice of one lime, as called out by Vic. This is so perfect I am contemplating another (why waste mint?):
1 1/2 oz La Favorite Blanc
1 1/2 oz W&N
1/2 oz Cointreau
1/2 oz orgeat
2 oz fresh squeezed lime juice (juice of one lime)
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I doubt the monks use brilliant blue.
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None of you seem to mention brands. That would be somewhat helpful [/sarcasm]. In the middle of a project I ordered WMF. We shall see how well it works.
I used to have a melon baller, maybe forty years ago. That does not help me now.
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I have been remiss. I have not made any ice cream all fall. It's not just laziness, its been a matter of freezer space. If I can get rid of a certain turkey perhaps I can return to ice cream. (Giving up my ice for mai tais is non-negotiable.)
But more on topic, dried milk powders seem to very in quality and availability. What do people use?
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Still waiting till I can afford some green VEP.
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For whatever reason the last of my flask of methode rotuts went flat tonight. Not totally flat but it lost much of it's fizz. Fortunately the nice thing about methode rotuts is it's only a few CO2 cylinders away.
Yes, I know rotuts didn't entirely invent carbonated wine, but to my knowledge he was the first to popularize it on eGullet. They say Dom Perignon did not invent champagne either.
I seem to have gone through about fifteen CO2 cylinders in the past week or so.
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There is nothing wrong with Aperol except they don't make it from little bugs. Thus the color is vile and unappetizing...just like some other orange bitter I could mention.
I almost never consume Aperol straight. Enjoying a naked and famous as we speak. One of my favorite beverages that I seldom fix, because, well, it's not a mai tai.
New Anova Precision Cooker Announced May 6, 2014
in Kitchen Consumer
Posted
The power cord of the Anova One is removable.