JoNorvelleWalker

Sell the Etch A Sketch to a collector. With the proceeds buy an iPad Pro and a few cases of wine.

If you have a Pacojet I would love to hear your comparison.

I am not as certain steam cannot penetrate the skin. If I remember next time I will prick my potato and see what happens.

As you wish. I bake my potatoes two hours in a bed of coarse salt. I assure you they are not steamed. In 55 years of tuberosum cookery I have never experienced an explosion.

Until a few years ago I followed revealed wisdom to poke holes in my baked potatoes.

To get my oven back to Celsius I actually had to read the manual.

Brands seem to matter. I don't buy if they're not Sunset. Whole Foods usually has Sunset Campari in stock. Stock, as in in the store to sell.

Thankfully. If not there were 36 rolls of toilet paper.

For no apparent reason my anova oven has started speaking Fahrenheit. Even though the anova app is set to Celsius.

Oh, and I shall never again turn on my anova oven by pressing the descale button.

I shall never again drop a can of Progresso Manhattan Clam Chowder on my foot as all the toilet paper falls from the closet.

Last night's dinner. Shoprite had rib steak as the weekly loss leader. Tonight will probably be salad and cold steak. Side of Rancho Gordo beans. The steak was particularly delightful as for once I didn't overcook it. Seven minutes on the Philips grill.

Do you have a recipe for the cabbage?

For shame, I totally forgot to put on my pinafore. Immediately I rose up from my mai tai to remedy the lapse. Yesterday I got the Rough Linnen on first try. Tonight it was a struggle. Less like Red Guardian, more like a mistrussed goose. Is there a deterministic method to this madness?

I use Fissler. My newer one can operate sealed (at least until the safety valve kicks in) or unsealed.

While I am getting better at it, I failed geometry, and I never expected to encounter a mobius strip this side of reality. If you've seen the Marvel movie Black Widow, think of Red Guardian putting on his uniform. Better yet the gag reel version. Still I am weak and that blue Rough Linen pinafore is calling me.

My first batch of Rose's chocolate in the Ninja. This is a candidate for my favorite ice cream to date.

In a sealed vessel under constant pressure, vapor and liquid water remain in equilibrium.* Or so I used to once remember. Hence no boiling. When you pressure release you no longer have a sealed vessel nor a clear stock. Don't do it. Tonight's dinner, Rancho Gordo beans pressure cooking at the moment. *At least between the triple point and the critical point of water. That is, under any conditions that pertain to cooking in my apartment.

And Jacques penned the forward for Georges Perrier's recipe collection. I can't speak for the Le Bec-fin crab cakes,* however unlike Jacques' ice cream, the ice cream I enjoyed at Le Bec-fin was not served in heated little metal cups. *though the Le Bec-fin fish course was exquisite.

Must. Not. Buy. Another. Apron. Though I have been a good girl today, wearing my pinafore for making chocolate ice cream and tomato sauce.

Anova does have an air fry function.

Full disclosure: two days ago I barely bled a bit opening the box. Yesterday I hemorrhaged all over the delivery.

Feeling not up to much of anything tonight, I air fried some Alexia in the anova. Tasty enough but not to be confused with deep frying in hot oil.

Move to a cooler climate.

But blood stains wash off.