JoNorvelleWalker

Is there a way to prevent natural casing hot dogs from splitting?

I avoid limes with dark rough skin like monkey pox or plague. Nothing good shall ever come of them. For juicy limes I look for smooth skin, but I don't worry much about the color (unless brown and scrofulous), as I aspire to have at least a dozen fruits ripening in my bedroom at one time. And typically (like tonight) I purchase limes several times a week. Lemons are my nemesis. And any oranges I don't use up at once shall surely rot.

With lid the weight of the Fissler (actually I have three Fissler pressure cookers, but the Fissler in question) is 4.5 kg. I'm not sure what that has to do with the price of beans.* The shape of the pot (in Fissler's wisdom) is a conical frustrum, and I'm not up to calculating the volume before breakfast. I could measure the volume easily enough by weighing the water necessary to fill the vessel if you believe it is relevant to the discussion. From room temperature it takes about a minute for the pot to come to full pressure. I use little water, sorry I don't measure, about a half a cup. The beans are on a steaming tray well above the water. Before the water boils the beans are not experiencing much cooking. Maybe some convection from the residual air in the pot. Decompression under cold running water takes very few seconds, much less than 30, more like 10. *actual American idiom

When I spin Rose's chocolate in the CREAMi I have to run it through two or three cycles for proper texture. It may just be the nature of cocoa fat in ice cream. @Chris Hennes is experienced with Rose's chocolate recipe. Perhaps Chris could comment?

Some people go through a lot of work to peel a lemon.

Thanks. We'll see what happens come prime day.

Thanks. That's where it landed. I had a leftover baguette with my omelet for lunch. The bread I didn't finish I cubed and made croutons for the salad.

Caesar salad, Kenji style... https://www.seriouseats.com/the-best-caesar-salad-recipe Highly addictive. I ate a lot.

My Waring would probably handle most of that: (eG-friendly Amazon.com link) Granted the Waring won't homogenize a pot of soup. But my Blendtec would cook the soup as well. Why dirty a pot?

Humbly I retract my expressed happiness with KitchenAid. I purchased the KitchenAid after my Cuisinart immersion blender burned out. Unlike Cuisinart the KitchenAid did not burn out, but the KitchenAid motor now spins and spins while the blade does not move at all. It's not like I relied on the KitchenAid more than once or twice a year. The plan was for Kenji's Caesar salad... https://www.seriouseats.com/the-best-caesar-salad-recipe For the Caesar dressing Kenji calls for an immersion blender or a food processor. Given my food processor is humongous and lives in the bedroom, I chose the immersion blender approach and was met with profound disappointment. Thankfully I have an homogenizer on the kitchen counter. And I am now set for my next batch of anchovy ice cream. Is there any point to replacing the KitchenAid? Is there anything an immersion blender will do that other kitchen appliances can't accomplish?

I also enjoy dry fried green beans. Or I'll take my leftover 30 second green beans and use them in a stir fry.

All women in the dining room and they might get me there. I forgot to mention, I was intrigued by Jacques' suggestion to cook beans in copper.

One more restaurant where I probably won't dine. If 30 second green beans bother you and Jacques, my barely blanched Brussels sprouts would probably offend. I use a small Wusthof kitchen knife at the table to slice the sprouts so I can slowly savor them. But so no one is confused: the beans I use are very small. The 30 seconds are 30 seconds at full pressure in a Fissler pressure cooker, followed by a quick release. Sometimes steaming might go for 40.

This morning I had an organic baby bok choy delivery from Whole Foods. The specimens are huge: 14 inches/0.36 meters long, whereas the baby bok choy I typically buy are more like 4-5 inches in length. One choy would have been quite enough. I thought at first the amazon shopper had substituted bok choy for what I ordered. However these brassica indeed look like baby bok choy -- baby bok choy grown up and on steroids. And it's not like I didn't already have a cabbage in the hydrator. Fortunately my new rice cooker is supposed to arrive tomorrow.

And no doubt Jacques melts his ice cream. But I think I may try the idea of sauteing my green beans with shallots.

Staff note: this discussion has been split from the Dinner 2022 topic to maintain focus. In my experience blanching broccolini a few minutes* should have been sufficient. Or possibly more so. Then again my green vegetable preference is for a bit of crunch. Think 30 second green beans. *about 3-4

This is Iceland so more likely lichen.

Better than having problems with your dinner... Last night I craved guacamole with Rancho Gordo whipple beans, fresh salsa, and tortilla chips. Easy enough I thought. But Shoprite had no cilantro (two days in a row). Can't make salsa without cilantro. Nor did Shoprite have the jarred salsa that I like, Green Mountain Gringo. I picked up a container of Shoprite store brand salsa. How bad could it be? Many Shoprite store brand products are quite good. This salsa was not. Tasteless expensive chopped tomatoes with a few gray flecks. I minced up a serrano pepper and a bit of red onion. They did not compensate for the tomatoes. The salsa ingredients listed cilantro, though if it were there my tastebuds could not tell. The avocado was beautiful. Sadly I added too much lime juice making the guacamole. Who knew there was such a thing as too much lime juice? But at least I had sour cream for the tortilla chips! Container of sour cream was moldy. Beans were delicious.

Imbibe! by @Splificator (eG-friendly Amazon.com link) Also Punch (eG-friendly Amazon.com link)

Bonomo Turkish Taffy was resurrected: http://www.bonomoturkishtaffy.com/MuseumHistory_ep_40.html

I have a few bars of Bonomo's in the bedroom. Sadly it's not very kind to my old teeth.

I'd say limes have less pith. Could it be a difference in pH?

If you can homogenize the mix well enough you should be OK.

Never again shall I permit a bag of lovely and expensive lemons to liquify and grow gray green and fuzzy in the hydrator. So much for tonight's warmly anticipated Mississippi punch. (Admittedly worse eventualities in life than having to make do with a mai tai.) Topic of discussion: why does Penicillium quickly despoil my lemon stash whereas I have never, ever, ever in my life experienced a rotten lime?

When I was about that age I tried a chocolate mint chip ice cream and Coca-Cola sirup milkshake. It did not stay down.