JoNorvelleWalker

If my name pops up in this thread at least you know I am probably alive.

If I made the assertion: "I shall never again paint my nails," it would probably be false. However I hadn't for over a year. No particular reason, I just got out of the nail polish habit. At the moment they are crimson. Tonight while slicing cabbage for my coleslaw I inadvertently ran my index finger over the knife edge. I glanced down and almost fainted. On a different but related subject, most certainly I will never again forget to close the pressure cooker pressure valve. The finger is fine. It feels a little funny but no blood.

Considering circumstances, I canceled my amazon order and asked for the library to buy the book. If they won't purchase it I can probably get a copy though ILL.

"In grateful appreciation for 15 years of service...for faithful performance of duties, thereby furthering the cause of good government."

The Kindel sample says the book covers Guangxi, Guizhou, and Yunnan -- as well as Tibet, Himalaya, Xinjiang, and other areas. No recipes are in the sample that I could find. The book's pronunciation guide includes Dong pronunciation, so I would assume there is some mention of Dong culture or cuisine in the text.

How urgent is urgent? Our library does not have it. Amazon does. The book looks intriguing and I ordered a copy but it probably won't get here for a while. There is a Kindle version available but I have pretty much given up on Kindel. What was the question? It may be answered in the Kindle sample. Or someone else may want to take one for the team and purchase the Kindle version.

iPad Pro. I figured out part of the problem: on the page with tajjin oil there is a hyperlink to basic chili oil page 39. The link apparently does nothing. But I noticed there is a recipe for chili oil on the same page as the recipe for tajin oil. That page is probably page 39, but one would not know because there are no page numbers. The hardcover edition of Grist is quite attractive.

Thank you for the nudge. I downloaded the Kindle edition of Grist from our library. I am pleased to report that the contents and the index seem functional. However there are no page numbers in the text and the page number links in recipes don't work. I'd call this a fail.

We have Kindle books on loan. I keep forgetting to look. Part of the problem is by the time the book has been investigated, the book is no longer on sale.

From what I've read Nuri sardines are exactly the same as Pinhais sardines (although the Pinhais labels are prettier). I have a can of Matiz sardines in the living room but have yet to make a comparison. I love Pinhais but I've had nothing bad from Matiz either.

As much as I am tempted, I have pretty much given up on Kindel books. And sadly so. The promise of the Kindel technology is wonderful. The execution not so much. Odd formatting. Broken or missing indices. Tables of contents without links. No page numbers. Publishers could create hyper-useful Kindel e-books if they wanted to, but apparently most don't care. Grist may be great in its Kindel edition. However I shall never know. I just placed a hold, and a copy of the hardbound edition should be waiting for me when I get to work tomorrow. If I like it, and it sounds good, amazon would be more than happy to sell me my own copy.

The description is as you said. Yet I've heard that it is Falk that makes the bi-laminate used by the other manufacturers. Maybe someone else here has more information.

Staff note: This post has been split from Copper Cookware: The Topic I would not prepare Hollandaise in 5mm aluminum on any heat source. As I said, responsiveness on an electric stove is achieved simply by lifting the pan from the heat. This is not rocket science.

Batch 23. Same as Batch 22. I still homogenized on low speed, as I had no separation in Batch 22.

I sincerely doubt there is any difference in the composition of the steel or copper in laminated pans from Falk, Matfer, or Mauviel. Do you have a source for the information? With an electric stove the way to achieve responsiveness is simply to lift the pan off the burner. I do this, for example, when making Hollandaise. Copper heats up and cools down fast.

I shall never again ask to have my stove fixed. For the first time since the main burner was replaced I assayed some French fries. I always wondered what the smoke point of peanut oil was like. My excuse is the frying followed some serious Mississippi punch. Though that does not explain the butter incident at breakfast. The fries though, were excellent.

Was the ketchup a separate charge?

Give me a break, I was only three. Being a naive American I assumed a queen's reign began with her coronation. And I am shocked that cabbage ever was on ration. Meanwhile I have my organic red cabbage on order from amazon.

Not a popup per se but the information might be relevant: before COVID two local merchants in the same local shopping center had a deal. One merchant was my wine and spirits monger, the other was a well-regarded Chinese noodle restaurant and a Japanese sushi bar. Under the same roof. The deal was purchase a bottle of wine (or for that matter a bottle of rum) and bring the receipt to the restaurant for a discount on your meal. Since then the wine store changed ownership and the restaurant closed during COVID for renovation. The restaurant is promoting their grand reopening.

What is their website?

How does the result compare to 10 hours at 175F? How much butter do you add to the bag for how much cabbage?

My doctor called with my bloodwork test results. Everything is fine except for my cholesterol, at 286. Dinner was spinach cheese ravioli in Parmesan cream sauce with nutmeg. Dessert is storebought salted caramel ice cream, topped with perfect creme chantilly.

Explain method please.

Doesn't sound half bad actually.

Not having a hotdog?