JoNorvelleWalker

But here in NJ I've never seen Duke's in a store back before forever.

Maybe someday I will learn to post while sober. Till then this makes no sense to me. Sure, water has a higher density than steam, but water cannot get hotter than its boiling point. As anyone who owns an APO can attest, steam can get far hotter. Furthermore steam cooks by latent heat of condensation.

I have never seen Duke's locally for sale.

Your family supper fantasy in the final paragraph minds me of the dystopian family supper ditty "Y'all Come" by Gillian Welch and David Rawlings from their CD All The Good Times: "They will all come to see you and will never ever leave you...Kinfolk are comin', they're comin' by the dozen, they're bringing everything from soup to kale..."

I no longer have the broiler recipe I followed but as I recall it involved quite a bit of drying.

His beverage of choice, during the day at least, was coffee.

I cast my mind back to my beloved thermodynamics professor Walter Kauzmann. Kauzmann was a nice guy and he gave me a passing grade. Anything to do with math or arithmetic is not my thing, which may explain much. Kauzmann once assigned us homework requiring solution of simultaneous equations. The problem could either be done by hand or by computer. But if by computer he required an impossibly long number of decimal places. While I can scarcely add 1 and the square root of -3 together, I was known for a knack of making experiments work and of bending computers to my will. The difficulty was as a grad student I was allowed only 1 CPU second of computer time. I had to break my beautiful program, which solved the equations and graphed the results, down into parts and run them over several days. Recently I found my printout with Kauzmann's note: "Worth waiting for even if two weeks late. I have kept a copy of your program." Anyhow, I purchased some nice looking green beans. I put 160 grams of water in the Fissler, and 150 grams of beans in the steamer basket. I was wrong about 1 minute. From putting the Fissler on the heat to the first safety valve releasing was just under 2 minutes. After 30 seconds at pressure I quenched the pot under cold running water. 15 seconds after removing from the stove the Fissler lid was open. Timers traceable to NIST. Total elapsed time under heat was 2 minutes 45 seconds. I maintain that until the water was boiling the beans were experiencing little or no cooking, even if the pot were hot. Likewise once the pot was open and the beans could be picked up by hand. Baked potato, Berkshire pork chop, and 30 second green beans not shown. P.S. Why should a blanch in boiling water have better heat transfer than steam?

Here we would call that "trash". In your (or Noah's) definition of milkshake above, if the "flavoring syrup" happened to be malt syrup, would the milkshake no longer be a milkshake? According to Wikipedia the terminology of milkshake varies regionally. Wikipedia also asserts a milkshake may be made from malt. https://en.wikipedia.org/wiki/Milkshake I don't find the distinction, or this discussion, very helpful -- beyond the necessity that a milkshake called a "malt" is required to contain malt.

It's been years since I've made it, but the recipe I followed called for briefly broiling with lots of butter.

What gas did you use?

And "chocolate malt" was what I called mine. https://forums.egullet.org/topic/44897-its-milkshake-season-merged-topic/?do=findComment&comment=2348433

I give up, what are they?

Piffle. Rose's chocolate ice cream already contains quite a bit of malt. Adding more malt with the milk is not apt to change the name.

What's wrong with Northern Iceland?

I learned from my niece that her sister caught her ear. I thought of you and Manitoulin.

The Kewpie I buy does not list sugar as an ingredient. (eG-friendly Amazon.com link) Kewpie is pricey though. Sadly when it comes to Momofuku ranch, no expense is spared. However I go though enough Hellmann's that cost is indeed an issue.

Like mayonnaise, it depends on where you live.

According to the NY Times Big Olaf Creamery of Florida has recommended retailers stop selling its product after the ice cream was linked to a listeria outbreak that has killed one and sickened twenty two.

Nothing says summer like a chocolate malt. Sadly it has been decades since I could find an acceptable milkshake from an ice cream parlor. Even a local emporium that churns their own ice cream fails at the art of milkshake. What to do? I spun a beaker of Rose Levy Beranbaum's chocolate, from Rose's Ice Cream Bliss. May I pause to say I love my Ninja CREAMi? For the second portion of my project I employed a Blendtec Frothing Jar. The Frothing Jar does not have a typical blender blade. In place of the blade is a disc with holes. The Frothing Jar is a commercial product designed for foaming milk in coffee houses. Works wonderfully for milkshakes and emulsions. After the ice cream, I added about three tablespoons of Carnation malt and a goodly amount of milk. (No syrup, never.) I was rewarded a few moments later with three servings. (My Baccarat tumbler holds only half a liter.) Garnish was a green plastic milkshake straw. And yes, I do reuse my plastic straws.

Or where in the world you live. What do you pay for Best's in Australia? "Bring out the Hellmann's, Bring out the Best."

I have become fond of (what is called here) arctic char. I understand the char found (or, as last week, not found) in our markets is farm raised in Iceland. Was the fish you were served wild caught?

My local Shoprite has Hellmann's for $3.49 this week.

You saved me from myself. The Lee Kum Kee went back in the bottle. No complaints with the Kikkoman.

Tonight's dinner is to be stir-fried baby bok choy. Rice is cooking. Mise is en place. Mai tai is in hand (technically hands, however I keep having to put the glass down to type). The problem is I have yet to replenish my supply of Pearl River. I found in the refrigerator an opened bottle of Lee Kum Kee Premium Dark and a bottle of Kikkoman brewed in Taiwan. Neither are getting any younger. I have about an hour to decide which goes in my stir-fry. The stir-fry recipe is from Hsiao-Ching Chou. I make it often. There is not much to the recipe: stir-fry your choice of cut Chinese leafy green with garlic. I prefer baby bok choy. Add soy sauce and water, and continue stir-frying for a couple minutes. That's it. But since the ingredients are so simple there is a lot riding on the soy sauce, although Chou says if you don't have soy sauce you can just use salt.. When I ordered the Kikkoman they sent a case of six liters. And it was the wrong Kikkoman. I had ordered Marudaizu. If something on amazon is unexpectedly inexpensive there is probably a reason. Of course I did not have to pay, and eventually I got my Marudaizu. I gave one of the Taiwan Kikkoman bottles to a Taiwanese friend of my son's who proclaimed it very good. Of course he may have been being polite. Hsiao-Ching Chou's parents were from Taiwan, and she says she prefers Taiwanese soy sauce because it is what she grew up with while her parents ran the family Chinese restaurant. Left unspoken is the question of whether what Kikkoman brews in Taiwan is Taiwanese soy sauce, or Japanese soy sauce for the Taiwanese domestic market. I am so confused. Meanwhile amazon has Pearl River Bridge back in stock. A liter bottle is only $7.57 in plastic. A liter packaged in glass is still a lot more, $18.12.

Our family preferred Wanamaker's https://en.wikipedia.org/wiki/Wanamaker's Even though my mother was offended they wouldn't let her smoke there. How I remember meeting people at the Eagle. And the organ concerts. But most especially the toys. Food was good.