JoNorvelleWalker

I sincerely doubt "nail" meaning "clove" is limited to U.S. English usage. I can't easily dig out my O.E.D (or, for that matter read the tiny print). However according to the L.A. Times our word clove comes 'from the French “clou de girofle,” which literally means clove nail.' "The similarity of cloves to this sort of nail has been noticed in many languages, in the Middle East as well as in Europe, from Spain (clavo) to Russia (gvozdika)." https://www.latimes.com/archives/la-xpm-1998-dec-30-fo-58720-story.html

I thought whole cloves were known as "nails". Was this only me?

I came upon this interesting (to me) site and I have to share: https://www.vintagefrenchcopper.com/about/ There are more cookware rabbit holes there than I can count.

Pirates of the Caribbean.

I would gladly eat the picture! I envy your photography. (And your cooking too, of course.)

No steam?

Considering I'd never in my life before attempted fried rice, dinner was very good. I thank Kenji.

I had a friend who at the time lived in the same apartment complex as I do. Once when she was visiting with her small son she explained: "Yes, the kitchen looks just like ours, except the silverware is in the wrong drawer."

And how do you know this?

I'll refrain from noting you may not have made the marshmallows often enough, but I will share I keep some gums and starches in the freezer. Not that I've had any go bad just sitting on the bedroom shelf.

https://forums.egullet.org/topic/128205-butter-braised-beef-dutch-draadjesvlees/

Good question. It was the smallest package I could find to buy.

Drop liter and a half of arrowroot on the bedroom floor. Thankfully Bormioli Rocco makes sound stuff. The glass jar did not break. On the other hand I note I have not used said arrowroot in five years, so perhaps it is time to throw it out. Or at least consider relocating to the living room.

Thank you for bringing to mind those wax red lips!

Just last week I received a ThermoWorks extra large storage case for holding much of my thermometry equipment in one location. Other than that I have two Thermapens in a drawer by the stove, plus three other thermometers in the kitchen. A surface Thermapen lives by my bed in a drawer devoted to culinary power cords. Why, I am not sure. Probably for historical reasons. And it needs a new battery.

Tonight I took one for the team. I pulled the broccoli rabe five minutes short at fifteen minutes. To my taste the recipe's injunction to roast for twenty minutes till crisp is correct. The texture at fifteen minutes was a bit off putting to say the least.

There is a reason Angostura is sold in more countries than Coke.

The CREAMi is not a blender. Eat the CREAMi product right after spinning. Do not refreeze. That is the whole idea. At the price the CREAMi is a revelation. Do not expect it to be something it is not. Or do like Kerry and buy a Pacojet.

Kerry, after thinking about the topic for a while,* I am far from ready to start paying for the privilege of perusing people's blogs. Likewise magazine subscriptions.** I happily subscribed to the digital edition of CI until upon renewal they charged my VISA and never vouched safe more issues. Apple, being Apple, no fear, I got my subscription money back. CI can rot in hell. I like David Lebovitz. I own at least two of David Lebovitz's books. I trust at least partially I have helped pay for his kitchen renovations. However nice those renovations might be. But I won't pay to read about them. Let me state my bias: for a living I used to make computer cameras. Before I was president of the company I objected to charging customers for our software. They already paid for our hardware, why nickel and dime them to death? I like to read Kenji. I own two of his books. When he writes another book I will buy it. Don't get me started on ChefSteps, I dislike their business model entirely. Not to mention recipes from the NY Times. I get access to the Times from work. I used to be signed up for their recipes. I unsubscribed because I detest the NY Times business model. I've paid hard cash for three NY Times cookbooks. They are heavy and not cheap. I could go on and on, but I should probably stop and go fix dinner. *while finishing my mai tai. ** except for two magazines for which I bought lifetime subscriptions decades and decades ago.

Good choice of flower.

What fun is that?

I'd love to see the picture of your napkin afterwards.

Shoprite had their first cherries of the season but I did not note where they were from. I'm still waiting for some local asparagus.

For now. My landlord (actually, I understand the Fire Marshal) does not allow outdoor cooking, and so "for now" I am safe.

The thought occurred to me tonight that if I pitched or gave away the piles and piles of clothes I never wear, I'd have space to store the cookware I never use.