Jump to content


participating member
  • Posts

  • Joined

  • Last visited

Posts posted by JoNorvelleWalker

  1. 1 hour ago, rrigreid said:


    My aunt asked me for a recommendation on nakiri knife for her son (my cousin) for christmas. But I'm not knowledgeable about them, I'm more toward typical traditional knives.

    My cousin is not in the food service industry at all. I think he is just more in hobby cooking, he like cooking in general at home.

    My aunt want to get a beginner nakiri knife. I don't know her budget is (forgot to ask), but I assumed something good for the money/affordable range


    You should be able to walk into your nearest Asian market and buy a beginner nakiri.  However if you love your cousin or your aunt, or their issue yet unborn, proceed to Watanabeblade and order one before next month's price increase.  Pick up a Watanabe Blade t-shirt while you're there.


    Note, Shinichi spells the knife name in English as Nakkiri.  I have one.


    • Like 1
  2. 1 hour ago, PatrickT said:

    OK - the next time I try this recipe, I'll monitor all of my ingredient temperatures and ensure that I'm kneading the dough 10-15 min at medium speed in the Ankle. I'll let you know how it goes. Thank you all so much! 👍


    For my bread I have better results with the dough hook than with the roller.


    • Like 1
  3. 24 minutes ago, liuzhou said:


    Yes. What we call a barbecue in the uk is generally referred to as a grill in American English (AmE) and what we call a grill is generally a broiler in AmE.

    That said, the etymologies of both words is more confusing. Broil is ancient and was used in Middle English by, among others, Chaucer in his Canturbury Tales

    "He cowde roste, sethe, broille, and frie‥and wel bake a pye."




    I would say grill denotes radiant heat from below, while broil denotes radiant heat from above.  Isn't language wonderful?


    • Like 4
    • Thanks 1
  4. 40 minutes ago, paulraphael said:


    I use egg yolks often. Just never more than a couple of yolks per kg of mix. I don't ever want to taste the eggs. 


    I'm interested in why combining with the sugar first would have an effect on curdling. Do you know the science here? It doesn't come up for me because I never cook my mix hot enough for that to be an issue (and the lower the ratio of yolks, the higher that temperature is).


    It was advice I read somewhere.  And unlike much advice, it worked.  I may have discussed the method earlier in this thread.  Or I may not have.


    Not that long ago I mistakenly added liquid ingredients to the yolks and very much regretted it.


  5. On 1/31/2022 at 9:31 AM, Nancy in Pátzcuaro said:

    Thanks! I'll give it a try this weekend.


    I'm feeling like another batch.  Did you have a chance to try the sour cream recipe?


  6. 11 hours ago, BooBear said:


    Is making homemade ice cream equal or better (in taste and texture) than store bought? Do you make your own ice cream because you want like unusual flavorings like lychee or does homemade ice cream just taste better overall?


    @BooBear I make homemade ice cream because I enjoy the challenge, and to hear my grandson say "This is better than [Highly regarded local ice cream shop]."


    I'm not much into unusual ice cream flavors.  For me ice cream is all about texture.  Some while ago I made blueberry omani lime ice cream from Nik Sharma's "The Flavor Equation".  For which I had to track down and purchase omani limes.  The flavor was exquisite, though the grainy texture was off putting.  I doubt the recipe will be made again.  Sadly in my bedroom I now have an abundant bag of omani limes.


    If you are serious about homemade ice cream, consider a Ninja CREAMi.


    • Like 2
  7. 6 hours ago, Duvel said:

    Easter holidays aka a long weekend in Paris. Today a long needed break from everything: while the little one and my wife headed out for Disneyland, I decided to take a walk and pick up my dinner, themed after our current Pâtés & Terrines Cook-Off





    * Yes, you’ve noticed the McDonalds paper cup. It’s a story for another day, but let me assure you that a) it was pristine and b) I wasn’t in the mood to go down and pick up a proper glass. Choices …


    What's wrong with drinking from the bottle?


    P.S.  I keep my Garmin set to Fahrenheit.


    • Like 1
  8. 4 hours ago, paulraphael said:

    Why not just add the yolks and everything else to the cold liquid? I haven't tempered an egg yolk in years. 


    I haven't tempered an egg yolk in decades* either -- however when I add yolks and everything else to the cold liquid of an ice cream base, what I get is scrambled eggs.  Granted with some effort the egg solids can be strained out, but the result is still gross and disgusting.  Paul, I thought you were the one who did not favor eggs in ice cream?


    My method is to beat the yolks into the sugars and other dry ingredients, and then stir in the cold milk and cream.  Works like a charm each time.



    * with the possible exception of Dinah Shore's wonderful rice pudding recipe.  Though that is a different topic.


  9. 4 minutes ago, pastrygirl said:


    Not that exact recipe, but a couple of tips if you decide to try this style - whisking the sugar with the egg yolks instead of adding the sugar to the liquids will make the yolks less likely to scramble when the hot liquid is added.  Also have an ice bath ready for that hot custard to stop the cooking. 


    I'll second the recommendation to whisk the sugar with the egg yolks.


    • Like 1
  10. 6 minutes ago, BooBear said:

    Is homemade better than store bought? I know that a lot of homemade baked goods are better than store bought, but how about ice cream? What makes home made ice cream better than store bought? I've never had homemade ice cream.


    And what books would you recommend that are about homemade ice cream?




    As one place to start.  The thread I linked discusses books.


    • Like 1
  11. Dinner04102022.jpg


    I had not made fresh pasta in some while.  This is rigatoni with butter and sausage sauce from The Romagnolis' Table.  Though obviously not rigatoni.


    • Like 11
    • Delicious 5
  12. 1 hour ago, heidih said:

    As an older American I have lived through inflationary cycles, economic crises. Gas? We stood in line during the "energy crisis".


    But stood in line, at least in New Jersey, only on alternate days -- depending on whether your license plate ended in an odd or even number.  In line sometimes for hours and hours.  And hours.  If you were in line on the wrong day, tough luck.


    However this was about gas shortages, not about the cost of gas.  Albeit at the time gas prices were egregious.  Driving is highly overrated.


    When it comes to food I can find few local shortages, limes of course excepted.  As an older American of limited means I wish food prices were less expensive.  Nonetheless I don't understand why in America food is as inexpensive as it is.  I thank the Lord that I can drink and eat.  On most days pretty well.



    • Like 4
    • Thanks 1
  13. 14 minutes ago, ElsieD said:

    I use tap water.  I don't do anything with the tank until it is near empty. Then I rinse it out really well,fill it up and put it back on the the unit.  


    When I was cooking with a CSO (indefinite article intentional) -- I still have a couple in the living room -- I employed filtered water.  I was rewarded with algae and white floccular flora or fauna out of a science fiction film.


    Now with my APO's (plural) I have filled the tanks only with distilled water.  Whatever else, so far I have experienced no biohazards.



    • Like 2
  14. 2 hours ago, Kerry Beal said:

    Picked up a Hotmix Pro Gastro at auction the other day. @Alleguede picked it up after the auction and dropped it on my doorstep - I quickly texted him and got him to take it back to the shop. It's 220 volts and I am not wired for that in my chocolate room and I'm not prepared to use it in hubbies workshop. 









    Need to find a couple of parts for it - the whisk and perhaps the cup that goes in the top (not that I use that in my thermomix. The shipping from Florida for the parts is about twice the cost of the part so I'm hoping that somewhere in Canada sells them. 




    Kerry, you don't sound like yourself:  rewire the chocolate room.


    • Haha 1
  15. 6 minutes ago, weinoo said:

    I think they (Cornish Game Hens) used to taste and be better. Maybe I'm misremembering.


    That said, I always liked cutting then in half, marinating in olive oil, lemon juice, garlic, etc. etc. and grilling them.


    Haven't bought one in decades, since I much prefer a poussin.


    The Cornish game hens I can find are now the size of what I used to think of as a chicken.  Worse, one has to buy two.


  16. 27 minutes ago, mgaretz said:

    Been lurking and liking for a month or so, just not posting any dinner pics.  My dad passed away at the age of 95 last month and I have been cooking but mainly the same old same old while dealing with the myriad of estate issues and being frustrated by unbelievably stupid banks!  So I haven't been inspired to post.  Today was also a day at the dentist - nothing major but simple procedure turned into a multi-hour affair and being at the dentist is one of my least favorite things.  So I thought I would reward myself with a nice filet mignon, cooked SV then seared with a baked potato and butter.  Accompanied by a glass of Napa Cab.







    I'm so glad that you could chew it!


    • Like 2
    • Haha 1
  17. 3 hours ago, palo said:

    Guys - time to get an APO - I can't guarantee its longevity nor quirks, but it does a CSO inside out as far as functionality and it takes a much bigger sheet pan




    Steam broiling chicken at the moment in my new replacement anova APO.  Unlike anova, when my first CSO failed under warranty Cuisinart made me pay to send the broken unit back.  And the shipping wasn't cheap.  What's funnier, the replacement Cuisinart sent was a coffee maker.  At least they paid to send the coffee maker back.


    • Like 1
  18. 3 hours ago, palo said:

    I think athough it may avoid "spoilage" in terms of safety, it may impact the taste/texture through drying out




    If you have very little rice left over, it does indeed dry out overnight.  In that case I just pitch it (or eat it all in one sitting even if I'm full).  But if you have enough rice leftover it is still quite tasty the next day.  One more reason to get a smaller rice cooker.


  19. Just now, weinoo said:


    Of course it is!



    See - my problem, back when I was in school, was that I didn't think enough!



    You leave it on the warming function?  Isn't there the potential for, ummm, spoilage? (I was bad in biology too).


    The idea of the warming function is that it holds the rice at a temperature that is too warm for spoilage.


    • Like 1
    • Thanks 1
  • Create New...