JoNorvelleWalker

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.

Last night's dinner included coleslaw. There was a quantity left over. Just now I had a sudden craving. A normal portion might have sufficed, however since I am eating out of the serving bowl, I might as well finish it.

You know you need a Pacojet.

About half the weight and half the price of an anova.

Most of my Falk pieces are from the Classic series but as much as I prefer the look of the Classic rondeau with iron handles, I went with the Copper Coeur rondeau so I could use it with induction. Sad, I know, to give up 0.4mm of copper for the privilege.

Kenji smashburger. I modestly assert I am getting good at this.

I weigh the water for my bread, and I weigh the cream and milk for ice cream. I weigh my oat groats for oatmeal. But for rice my Zojirushi is far smarter than I am.

Since what I had wanted was a 24cm rondeau, I now have one on order from the Falk sale. Thanks to @weinoo for the heads up. Wish I were getting a paycheck in two weeks.

Since no one has mentioned it, Rough Linen is having 15% off as well. I keep telling myself I don't need another apron.

I'm still recovering from the Fissler sale and the Thermoworks sale. My Thermoworks order arrived this afternoon! (Sorry @weinoo if you have no use for thermometers.) But that did not stop me from ordering a Falk 24cm rondeau.

Do you reduce the broth?

Thank you, Anna. The beef was very good. I am still trying to figure out braising.

I made the recipe over the last two days. The meat was excellent but the gravy was disappointing. As mentioned above the liquid should probably have been significantly reduced. I braised in an open pot in the oven for about seven hours total, and there was no noticeable evaporation. The recipe is one that I would make again.

Last night... Braised beef chuck.* Delightfully simple steamed carrots. Potatoes weren't half bad neither. *https://forums.egullet.org/topic/128205-butter-braised-beef-dutch-draadjesvlees/

I shall never again use "Escoffier" and "fun and hobby-like" in the same sentence.

Thermoworks is offering 20% off sitewide with code ShareBBQ. Every grill girl needs a new thermocouple for spring. In addition there is a generous quantity discount on the new Spot thermometers. Nine colors! Ask me how I know.

Outdoors I think you get the twenty five second rule.

I enjoy insect based food. It's called honey.

Has any APO Has anyone's APO ever clogged?

Mulberries used to be a big thing in New Jersey.