JoNorvelleWalker

I, for one, am talking about the leaves.

The library demanded my copy back as they eventually do. Though I am minded how a former manager explained how she delt with holds on books she had: "She ain't get'in it, 'cause I ain't finished with it." This pertains to Odette Williams Simple Pasta: I read the first half and skimmed the second half. The introduction and pasta directions drew me in. The typography is easy for even my old eyes to read (mostly). And while the pasta directions seemed sound, there is no enlightenment beyond the corpus of past pasta books, and I'm pretty sure I have more pasta books than the library. Most of Simple Pasta is devoted to recipes involving pasta, arranged by seasons of the year. My least favorite way of presenting recipes. I give a pass if the author's name is Japanese. "Williams" does not qualify. Simple Pasta is not a bad pasta book, but for someone wanting a recent pasta book, Missy Robbins' Pasta is much better.

I've used my Kuvings juicer. https://forums.egullet.org/topic/161722-vertical-slow-juicers/

Since the amount is 1 tsp I assumed dried. I just ordered some dried from amazon.

I went to Shoprite. Shoprite had no fenugreek leaves. I checked Whole Foods on line. The Whole Foods website suggested green cabbage as a substitution. Thankfully I had come home from Shoprite with a green cabbage. Dinner will be Plan B. Or if I'm feeling up to it I may try your recipe minus the fenugreek leaves. Oh wait, I missed the part about cilantro. I can't believe I just came back from Shoprite.

The ones Whole Foods sells are better than Shoprite's, but when you're tired and midnight is approaching Shoprite's waiting in the refrigerator can sound pretty good. We have a local place that makes and sells ravioli, but I have never tried theirs. As I remember the store is not inexpensive.

Chicken thigh, wild rice, sous vide red cabbage. Cabbage spiced with Palestinian za'atar. By the time the photograph was taken, the wild rice was cold. I blame the photographer. Wild rice was cooked ten minutes. How I repent the years I abused wild rice 45 minutes as Joy of Cooking told me. I might still be married. I thought the cabbage wedge could have used more acid, but otherwise delicious. It was anovaed 4 hours at 84C, then roast along with the chicken thigh an hour at 150C. If anything I would have preferred the cabbage a little firmer. Fear not. I have another cabbage wedge bagged, ready to go, in the refrigerator.

You need a bigger cleaver.

I still wish I could buy it salt free. I wouldn't even mind paying sin tax.

Took me a moment to realize what you meant by "can't take it with you". I was envisioning a very large Styrofoam container.

Last I checked Breville was an Australian company. I notice that the All in One being sold in Australia is white. I predict the All in One will eventually reappear in North America in white. It will be interesting if there are other changes.

It may not have been the best time to purchase anything, given that I am facing a fraudulent charge on my bank account, but I ordered the BSB530XL from Breville: $159.95 with free shipping. So odd that it is out of stock everywhere else. Either it is being replaced or Breville has a major supply problem on their hands. A few months ago my KitchenAid immersion blender died, and @weinoo recommended the Breville immersion blender that he has. Since then I've had my eye on the immersion blender, waiting for it to go on sale. (It hasn't.) To me the BSB530XL looks like the Breville immersion blender with extra parts. I always love extra parts.* *Unless we are talking about a chicken.

Mine are russets!

Thanks. I plan to go food shopping tomorrow and will look for fenugreek leaves. Oh, does it matter what kind of potatoes?

Pressure cookers are useful and not hard to find. I recommend Fissler. https://forums.egullet.org/topic/136745-pressure-cookers-2011-and-beyond/#comment-1783650

For Ayocote Amarillo I've needed four hours under pressure. https://forums.egullet.org/topic/141163-question-about-dried-bean-varieties/?do=findComment&comment=2045605 But I found an older post where I said how good the Christmas limas were so I'm sure they didn't come bitter from Rancho Gordo.

Last night I escaped the knife incident. Tonight I bloodied myself on the salad spinner. Not the first time nor the last.

I thought I would update the opinion of my recent New West knife purchases... Plus the 6 inch petty knife not shown. The 6 inch serrated deli knife I have been using every day for citrus. I love it. The petty looks the same but is not serrated. Feels good in hand but I've not found much use for it. The serrated bread knife is disappointing only because the blade is too short for the breads I bake. Bakers of small loaves should rush out and buy one. The chopper is the big disappointment. I had such hopes. I have not found a use for it. More nuanced is the 8 inch chef knife. Compared to my older New West 9 inch chef knife, the tine of the 8 inch chef knife is much thicker, with the result that the 8 inch knife is perfectly balanced at the grip. Whereas the older 9 inch knife is blade heavy. I'm not sure which I prefer but they are different. For me the length difference is insignificant.

Thank you so much! I will look into it.

My excess bean inventory is stored in the living room, which is pretty dark and I don't use the living room for laundry.

As I recall Steve has asked that any problems go through the Rancho Gordo website, not through eGullet. But again, the beans were not bitter when I opened the package in 2021.

These beans had not been soaked. When I think of it I always prefer to soak my beans -- except for black beans. I would not have said the Christmas limas were undercooked. Ranco Gordo says the texture is like a chestnut, and that describes about how they were. While the texture was not my favorite, my complaint is that the beans were bitter.

Last night I finished a bag of Christmas limas. I remembered them as OK but not great. But they had been in my kitchen a long time and I wanted to use them up. I pressure cooked two hours. The wretched beans were bitter. Really bitter. The only additions were a quarter of a red onion, a bay leaf, and some salt. The rest of the red onion had been fine, so I am pretty sure I have the beans to blame. Nothing in the pot was burned. Yet when I last had the same beans I don't recall them being bitter. Could sitting on a sunny shelf in the kitchen cause beans to turn bitter? The only way I really enjoy lima beans is when they are purchased frozen. Is there a way to make dried limas come out to the same texture?

But Crate and Barrel doesn't actually have one to sell. Except for Breville itself and an amazon scalper, there seems to be no stock of the BSB530XL anywhere. I checked between ten and twenty retailers that showed up in a google search. And it remains to be seen if Breville really, really has one. I couldn't get the Breville site to work well for me, and I could not find mention of their shipping charges.

The trick was to check the box for "include out of stock". By default the BSB530XL did not show in the search results.