JoNorvelleWalker
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Posts posted by JoNorvelleWalker
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Recently I acquired a new knife block that has a cleaver slot. I have never used a cleaver in my life but of course I had to have one. Enoking seems to be a decent Chinese brand of cooking knifes. I have their paring knife and their nakiri. Yes, I know, I have an exceptional Japanese Watanabe nikkiri, but I find the Enoking smaller, lighter, less precious, and thus more likely to get used.
My cleaver came today:
At the moment amazon has a deal at $23.09, less 5% with coupon. How could I pass it up? I was surprised how heavy the cleaver feels in hand for its small size. I measured the weight at 746 gm. A suggested use is as an outdoor axe for cutting wood. The blade does not appear to be stainless, so caring for it properly may take some getting used to.
I'd love if @James would share which cleaver her son ended up getting.
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My previous steamer experience has been limited to metal perforated steamer inserts. Recently I acquired a bamboo steamer that I intend to try out for the first time tonight. The bamboo steamer came with a steel ring that looks to all the world like an oversized biscuit cutter. What is the ring used for?
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This afternoon I presented a grateful colleague with seven pounds of Rancho Gordo beans. And in return I now have another square foot or two of floorspace in my dining room.
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3 hours ago, TdeV said:
If you have to cook something at 300ºF and then you need to reheat something at 200ºF, how do you cool down the APO?
I have discovered that if the oven is hot, and then the door is opened to cool down the oven, the oven cannot maintain the cooler temperature. Instead it goes up 80ºF!
So what do you do?
Push the button to turn the oven off.
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Last night I fixed something close to a real dinner. Kenji smashburger with fries cooked in my new deep fryer...
I love the little fryer. It is small and light enough that I can pick it up and move it about even when filled with oil.* For the smashburger I got to use my Demeyere searing pan on my Paragon for the first time in a year. The bottle of ketchup was a little old.
Something else I had not assayed in months: using the Watanabe nakkiri on my best hinoki board, I prepared ken cut cabbage. I dressed the cabbage with mayonnaise and a splash of apple cider vinegar.
Everything came together and I finished my meal not long after midnight. I slept well.
*room temperature oil
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20 minutes ago, TdeV said:
Actually, my library didn't have it, but ILL does.
Our library doesn't have it either, but my Kindle does.
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I am puzzled. I like to try new things. Tonight I received a Kuhn Rikon board of which I had high hopes...
https://kuhnrikon.com/ch_en/blog/post/colori-cutting-board
The product verbiage claims the board is soft on knives, but to me it feels rather hard. The material is said to be "PP", by which I assume they mean polypropylene. Thoughts on polypropylene for cutting boards compared to other plastics?
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23 minutes ago, TdeV said:
Well, I'm starting with the library. 😄
I didn't think of that.
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2 hours ago, Smithy said:
The subtitle pun alone is worth 2 bucks. "Recipes to get your pulse racing", indeed! 😂
I had digital credits, so my copy was free!
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2 hours ago, blue_dolphin said:
The Kindle version of Bold Beans (eG-friendly Amazon.com link) is currently on sale for $1.99 in the US and Canada.
I have the hard copy version of the book, have cooked several recipes and quite like it. The author started a company that sells jarred beans in the UK so most of the recipes call for pre-cooked beans rather than starting from dried but she also gives instructions for using dried beans.
Enabler.
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7 minutes ago, gfweb said:
Did you get your plaque?
They are working on it. I wouldn't mind some chicken too.
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12 hours ago, lindag said:
I made this recipe from Southern Living.com last night.
So good on a chilly Fall day.
I did make a couple of changes. Didn't use the bacon but did use bacon grease,
Made it in my crockpot and added the rice about an hour and a half from the end of cooking time, also added diced ham at the same time. Did not have the Carolina Gold Rice so I used what I had on hand. My black-eyed peas were dried and soaked for six hours. I also halved the recipe.
Hoppin' John
Ingredients
6 thick-cut bacon slices, chopped4 celery stalks, sliced (about 1 1/2 cups)
1 medium-size yellow onion, chopped (about 1 1/2 cups)
1 small green bell pepper, finely chopped (about 1 cup)
3 garlic cloves, chopped (about 1 Tbsp.)
1 teaspoon chopped fresh thyme
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 1/2 teaspoon kosher salt, divided
8 cups lower-sodium chicken broth
4 cups fresh or frozen black-eyed peas
2 tablespoons olive oil
1 1/2 cups uncooked Carolina Gold rice
Fresh scallions, sliced
Directions
Cook vegetables and peas:
Cook bacon in a Dutch oven over medium-high, stirring occasionally, until starting to crisp, about 10 minutes.
Add celery, onion, bell pepper, garlic, thyme, black pepper, cayenne, and 1 teaspoon of the salt. Cook, stirring occasionally, until onion is tender, about 8 minutes.
Add broth and black-eyed peas, and bring to a boil over medium-high. Reduce heat to medium-low, and simmer until peas are tender, about 40 minutes.
Drain pea mixture, reserving cooking liquid. Return pea mixture and 1 cup of the cooking liquid to Dutch oven. Cover to keep warm; set aside.
Cook rice:
Heat oil in a medium saucepan over medium-high. Add rice and cook, stirring often, until fragrant and lightly toasted, 3 to 4 minutes. Stir in 3 cups of the reserved cooking liquid and remaining 1⁄2 teaspoon salt. Bring to a boil, and reduce heat to medium-low; cover and cook until rice is tender, 15 to 18 minutes.
Fluff rice with a fork, and gently stir into pea mixture in Dutch oven.
Stir in remaining cooking liquid, 1⁄4 cup at a time, until desired consistency is reached. Sprinkle servings with sliced fresh scallions.
I'm ambivalent when it comes to black-eyed peas, but @lindag that is remarkably beautiful food photography.
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4 hours ago, Dante said:
Chicken Rochambeau with sides of corn-and-edamame succotash, and roasted red kuri squash
I'd never heard of the dish. Is that the same Rochambeau who one long ago summer day marched past the apartment where I live? What was the recipe?
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As to scoopability, I should have stated that I had the previously spun pint stored in my kitchen freezer at -10C. As opposed to the blast freezer at -20C. I suspect that at -20C the product would have been difficult to scoop.
I'm finishing the last of the pint up as we speak, sprinkled pistachios on top.
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3 hours ago, ElsieD said:
Looks good. How is the scoopability today?
Excellent at the moment actually.
The things we must suffer for the sake of science.
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New can of Alphonso mango pulp in hand, I made the following recipe that I found in an amazon user review for a different brand of canned mango:
1 pint heavy cream
1 30 oz can Alphonso mango pulp
1 14 oz can sweetened condensed milk
1/4 teaspoon ground cardamon (I used about a teaspoon)
Zest of one lime (I used zest from a lime and a half)
pinch of salt
Cream first, I added everything to my biggest Blendtec jar. Ran on lowest speed till all ingredients were mixed. The recipe filled three and a half jars that then went in the blast freezer overnight. Once spun the result was heavenly. Incredibly easy to make.
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On 11/11/2022 at 3:06 PM, Kerry Beal said:
I use a ton of things in my chocolate lab that weren't made for that purpose - and a couple of weeks ago while watching some video on the World Chocolate Masters I saw something that made me think I needed a new toy.
A Theragun (which is a percussive massager) was sitting beside the molds one of the competitors was making so I assumed it was being used to remove bubbles. I didn't actually see it in action - but of course decided that I had better get my hands on one to try it.
At first I purchased a much cheaper version - but it wouldn't charge - so I decided I'd go with the brand name!
I made a video this morning of her maiden voyage - and I think I'm hooked.
What do you have in your chocolate kitchen that was not purpose built - but works a treat for what you need it to do?
I have not attempted chocolate work in quite some while, however I wondered if something like this litter mixer would be helpful to get rid of bubbles?
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9 hours ago, Ann_T said:I tried a new recipe last tonight that a friend shared on her FB page.
Spicy Lemon Pasta Nests which I served with grilled boneless chicken breasts.Moe really enjoyed this pasta dish.Beautiful as always @Ann_T. How do you make a pasta nest?
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29 minutes ago, TdeV said:
@JoNorvelleWalker, could you tell us about the taco holder (which itself looks fine, BTW 😀 ).
Yes, they are nice.
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2 hours ago, gfweb said:
That picture shows a volume of fries greater than the oil volume. Cavaet emptor
Unlike some eGullet members I enjoy more than six fries at one meal. But not many more.
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Yes, I have masa and I have a taco press. But I don't have a lot of energy and I wanted to show off my new taco holder. I also wanted something to eat.
This Old El Paso Taco Dinner Kit is possibly the worst meal I have eaten in my life.
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3 hours ago, blue_dolphin said:
No, I've only used the temp probe as I figured it would be more responsive than the mat. Works fine. Since I'm always standing right there, I often just use a Thermoworks probe that takes up less space.
Same here, actually.
Today on a whim I ordered one of these...
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On 10/7/2023 at 2:32 PM, blue_dolphin said:
I use this tall 4 quart pot (eG-friendly Amazon.com link) with about 1 - 1.5 quarts of oil that I filter and reuse. The shape gives a decent depth of oil and contains spatter. I use it either with the temp control on my Paragon induction burner or with a regular temp probe on my gas cooktop. The Paragon probe works nicely to maintain temp but is too bulky to accommodate the basket so I choose depending on what I’m cooking.
Said pot is currently 10% off on amazon. Lowest price in the last year. I caved.
@blue_dolphin have you tried using the Paragon mat with this pot for temperature control?
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13 hours ago, Kerry Beal said:
I concur! Probably fermentation but why risk it.
I was tempted to use the mango because the can was only a few years past date and I may be in the hospital soon anyhow. The reason I pitched it was for fear of botulism.
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Absurdly, stupidly basic cooking questions (Part 2)
in Food Traditions & Culture
Posted
Thanks but the ring is much smaller than that shown. If I'm going to eat tonight I need to head to the kitchen and do the best I can.