JoNorvelleWalker
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Posts posted by JoNorvelleWalker
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Yen went back up today. I don't do PP either or I probably would have bought by now.
Which is the other knife you are considering? I was thinking about an usuba but that might be harder for me to use, as I understand they are single beveled. I wish he had pictures of his usuba models. I've seen a picture of some Watanabe usuba online, but I don't know how it relates to what's for sale.
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It seems Polyscience culinary is now part of Breville. I have a Breville doorstop.
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What about this mai tai made it very strong?
Not that I had any rum tonight as I spent the day recovering from about a bottle more of sake than I should have had.
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Love to see a picture.
Kerry, I understand now that you are using two piece canning lids. I use one piece lids. The tool I have would not help with two piece lids.
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I'm having a bit of difficulty finding the cursor, Tonight's dinner was teppan yaki. Shizuo Tsuji, Japanese Cooking a simple Art pp 372-373. I .bought a Zojioroshi grill. Wonderful appliance. I cannot speak highly enough.
Beverage was Minato Harbor sake, that is after the Mississippi punch. I do love Mississippi punch.
Fortunately Minato is 21% alcohol. But now the can is empty. Yes I know it is rude to serve sake in the bottle, but Minato is unpasteurized and is sold in a can. Thus I am blameless.
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I have a Zyliss thingy I've had for maybe thirty years. It works for me. Very well made. Unfortunately I don't know what it's called.
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Dinner is not going well at all, my hands were shaking. So I made Mississippi punch. To which I almost added dashi rather than the lemon juice.
Just for fun I tried raspberry gum rather than plain sugar. The raspberry gum did not add much. I'm not sure the professor would approve, but I think he would have understood.
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I take back all the nice things I wrote above. I now have a fifty pound Polyscience doorstop. Sadly, unlike some of us, I don't have a live-in vacuum engineer. Although the problem is not with the vacuum pump, it's with the seal bar. I plan to call Polyscience tomorrow.
I also have 600 ml of prospective konbu dashi in a bag that I can't seal. I had to make do with powdered soup mix for tonight's teppan yaki sesame sauce. Pretty good quality powdered soup mix, but still...
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If I calculated correctly the Kurouchi Nakkiri 180mm is $184 US, plus $29.44 shipping. Wonder if it would fit in my knife block?
Edit: Rotuts, what's your thinking on a larger handle, which I assume you asked about in your email?
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For me at the moment, a Balaklava special #1 (Jade 1901/Combier). A nice change from all the recent rum.
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Crème de cacao and Rittenhouse. Yum.
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I'd get 4 bottles of Rittenhouse.
...which tastes like marshmallows.
Edit: but here are a couple of simple drinks I make...
1.) Balaklava #1
Equal parts absinthe and kummel over ice. Only two bottles!
2.) Mississippi punch (one of my favorites)
Cognac (I use Pierre Ferrand 1840), rum (I use Smith&Cross), and arrack. Now admittedly that's three bottles but if you use the rum you already have, you need only two new bottles.
Thus two quite different beverages from four bottles.
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FP, you almost have a convert. I say "almost" because I ended up with too much lime for the amount of spirit:
2 oz L'Espirit
1 teaspoon cane syrup (of which maybe 1/2 teaspoon ended up in the punch)
juice of 1/2 lime, spent half lime as a garnish.
I shook because cold cane syrup does not readily dissolve in ethanol by any known method. Then the drink got too diluted from the ice. Still, not bad at all. The hard part was deciding on the proper glass.
Though I am forced to reiterate I miss the funk of La Favorite. A similar drink is death in the gulfstream and I think I like that even better. For a 'ti punch, why not just drink La Favorite over cracked ice with a slice of lime?
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I don't have the credentials to speak of manly drinks, but I beg to help: absinthe is a girly drink.
And putting bitters in W&N is just plain wrong.
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Creamright sells spare parts but you might as well have purchased from them in the first place.
Edit: the charger holder is $12.00.
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I'd like to hear what you think of the Soave.
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I'll take your suggestion, thanks, but perhaps not right after the mai tai.
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OK, I tried some in a mai tai:
1 1/2 oz L'Espirit de Neisson
1 1/2 oz W&N overproof
1/2 oz Cointreau
1 oz fresh lime juice (generous, let's maybe call it ounce and a half)
1/2 oz orgeat
L'Espirit works better than plain old ordinary Neisson Blanc in my mai tai, but lacks some of the funk of La Favorite. Certainly L'Espirit makes a very satisfying drink and few would call it weak. (I have only a couple bottles that are higher proof.) Nonetheless I am undecided between L'Espirit and La Favorite. Though given the price of Neisson, La Favorite in a mai tai is pretty much a no brainer, as they say.
Still, this drink has a charm to it and it very good. I confess I cheated and as the level went down I poured in some La Favorite.
As FP said, L'Espirit is very smooth and lacks nothing in bananas.
What would be a good showcase for L'Espirit?
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Jo - has l'Esprit arrived yet?
It arrived about thirty minutes ago! A few hours yet before I start taste testing though.
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Im actively trying to resist these knives.
No excuses!
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I have one. How would you use it as a centrifuge?
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I can't get this knife off my mind :
http://www.watanabeblade.com/english/pro/nakkiri.htm
thanks for the tip !
Ill have to find the conversion rate and shipping charges etc etc
That's the one that called to me! If you learn the cost in dollars delivered to the US, please share the information.
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My original plan for dinner tonight was Japanese cuisine. But I went for plan B when I recalled it takes two hours to pasteurize an egg. No matter, I had a couple ears of corn that need eating up.
The Polyscience 300 has been reliable enough I could use it in my sleep, or so I had thought. I bagged and sealed the first ear, took it out of the Polyscience and put in the second ear. A good vacuum was pulled and then the sound was not quite right. I looked at the display and it said "E2".
Hmm. I searched for and found the manual. There is a troubleshooting section in the manual, though no mention of E2 (nor of E0, E1, E3, E4 for that matter). The chamber was under vacuum but nothing was happening and by this time it was 1:00 am. Google was no help.
I did read that pressing stop would release the vacuum. So I did that.
Then the whole thing repeated. It occurred to me that the machine was getting stuck on the sealing step, so I removed the sealing bar and reinserted it. Everything was good again and I'm about to Anova my two ears of corn -- once I finish my well deserved beverage.
I've commented on the Polyscience 300 manual earlier in this thread, but I ought to reiterate it is the worst English language manual I've seen with any electrical appliance that cost more than $20.
I remain pleased with the Polyscience 300 hardware (except perhaps with the external vacuum port) but the manual is doing their product no favors.
Chamber Vacuum Sealers, 2014–
in Kitchen Consumer
Posted
Still no response back from whatever the company is called. I am not pleased.