JoNorvelleWalker

Shiny.

I experienced a strange problem with my APO. The temperature lights stopped working. It looked as if part of the front panel had burned out. As far as I could tell, control of the oven was still working from the app. I did a factory reset and the display came back on. Once I reconnected and updated to the current firmware, everything was fine. I'm sure somehow the oven knew I had posted about the A4Box.

Japanese line voltage for kitchen appliances is 100v.

What is sold out is the 220v version.

You're welcome.

Received an email from A4Box this morning: Sunset Pink in North American version is coming soon. North American versions of Smoke Green and Moon Blue are now in stock for purchase.

Tonight at the back of the refrigerator, behind the butter, I found half a jar of Georgian walnut preserves. The perfect accompaniment to any trifle. I can as well report that with my flour based pastry cream recipe there has been no syneresis, even after several days. I also found an open jar of Dijon mustard.

How do you keep it frozen on your trip?

I hope it wasn't the new knife.

In Australia somewhere there is probably a mushroom not edible even once.

I think what made it disappointing was the peas. I love peas -- but not peas hardened like cheap peppercorns: shriveled, dry, and freezer burned. I used to be signed up for NY Times Cooking but the Gray Lady spammed me so much I left her. Thus the only Times recipes I see are from articles in the Food section. The article in question was entitled "When There's Nothing in the Fridge." I should have been forewarned. Nothing sets my teeth on edge like someone using the word "fridge". After peas and pasta the instructions were "You can take it anywhere from here..." Myself, I used thyme* and a bit of beef broth leftover from an errant cut of beef masquerading as a steak. And no, my lemon is not moldy, I am drinking it with a bowl of almonds as we speak. *needing sunlight in this climate, thyme does not grow well beneath my bed. My thyme plant is in the dining room, by the south facing glass doors. No shortage of chilli flakes in my kitchen. But until I google it I have no clue what a furikake is. Sounds like something to sleep on.

Craig Claiborne.

Tonight's dinner recipe was from yesterday's NY times. Boil frozen peas and pasta together in the same pot. Drain and enjoy with cheese and butter. It wasn't very good, but at least, when finished, I wasn't very hungry.

Thanks, I did a bit of googling and I learned a lot.

Bless you, thanks!

Sounds fishy to me.

The problem is when they eat it.

On the subject of sardine cutlery and sardines presented on a sardine salver -- more basically, how to get the lid off the sardine tin? With lack of hand strength I have poor success with any kind of pull tab, even using an ostensible pull tab tool. Has anyone had satisfactory results employing a can opener on a sardine tin? The cans no longer include the little key they used to have for opening. (Not that those little key things worked much better than the current pull tabs do, but at least I was less likely to hurt myself.)

I keep a salt shaker -- blessed with holes properly sized for Diamond Crystal -- on the dining table, along with my antique Danish mill for grinding black (or sometimes Cambodian red) peppercorns. Not on the table but always within convenient reach, my grinder for white pepper. Things I salt at the table might include corn on the cob, but generally I salt most dishes in the kitchen. I may be odd but I love pepper, however I almost never cook with pepper. I grind pepper in vast amounts over almost everything savory at the table. I've read that a good percentage of tasters cannot identify rotundone in pepper. I hope I am not among them. I would hate to think what I am missing.

Cuban bread from the NY Times Cookbook was the first bread I ever tried to make. It was a decade or two before I attempted bread again.

I don't believe I've ever had mackerel, neither tinned nor fresh. How does it compare to sardines?

I was all out of sack.

Having some organic raspberries to use up I made a trifle. The whipped cream on the serving portion was courtesy of nitrous oxide. Whipped cream used to lighten the pastry cream for layering was whipped by hand by me. I never use a recipe for trifle. This made just enough to fill my 2 1/2 quart CorningWare soufflé dish: 1 recipe pastry cream 1 1/2 cups (more or less) heavy cream 1 package (7 oz) Whole Foods lady fingers 1/3 jar Mackays seedless blackberry preserve 1/3 bottle Pusser's Navy Rum raspberries Seconds are OK. Thirds and you may not be standing.

In order to assemble a trifle, I prepared a pastry cream. If only for my own benefit, herewith is the recipe: 500 g whole milk 100 g sugar 50 g KAF all purpose flour 2 eggs 4 Tablespoons butter vanilla to taste Mix flour and sugar together. Add all ingredients except butter and vanilla to Blendtec or lesser blender of your choice. Blend till 85-90C. The mix will have become quite obviously thick. Cool a bit. Add butter and vanilla and blend on low speed to incorporate.

Thanks. You will be among the first to know.