JoNorvelleWalker

Toe is out of focus.

I shall never again exsanguinate myself all over the dinner plate. I know how clotting is supposed to work, I just wish it would.

I've been using an inexpensive enamelware pan for my baked potatoes. The enamel surface is not affected by the bed of salt. Salt eats through bare steel like butter. (Maybe not the greatest analogy but it sounds good.)

I can't speak for flabby chicken, but for me the Bittman crisp-braised duck legs recipe results in crispy duck skin, and lovely aromatic vegetables and sauce. (Not to mention an abundance of ever-welcome duck fat.)

Second link does not work for me either. Let me try again... (eG-friendly Amazon.com link)

Yes, as I recall, last time I went looking for yams they were available from someplace in NYC for about$35. I'm not even sure I'd like them.

Unfortunately it came out rather like a crisp, but then I did not have much to lose.

I've been enjoying Zoe Adjonyoh's Zoe's Ghana Kitchen (eG-friendly Amazon.com link). Despite the fact yams in local New Jersey supermarkets are unobtainium.

Amazon shows Kerala Cookery as out of stock. How about (eG-friendly Amazon.com link) or http://B089CQNP8Z?

Has anyone tried spinning orgeat in the Ninja? I'd have tried it by now myself if orgeat were easier to make. Though probably orgeat is not that much more work than some other ice cream bases I prepare. The big problem with orgeat is that it makes disassembly of my Kuvings juicer almost impossible.

I have these: (eG-friendly Amazon.com link). They are sharp and work fine but I prefer using the aforementioned paring knife.

A 40 year old Chicago Cutlery paring knife reserved only for that purpose.

Philips grilled pork chop, 30 second green beans, not shown.

Other than oversized portions, poor animation, plagiarizing intellectual property from the Honeymooners, and marketing tobacco to little children, what's not to like about Hanna-Barbera?

For the first bake in my new steam oven, I shall never again forget to turn on the steam.

I got Campari last night from amazon.

I have no idea. That's why I was asking.

Help us to help you. Where in the world do you live? Different counties traditionally use different yeasts. Scandinavia, I've read, predominately uses readily available fresh yeast. Whereas more civilized societies employ instant yeast. Proofing fresh yeast is advisable. Proofing instant yeast can be a good way to kill it. Once you know what yeasts you have there are conversions from one yeast type to another. If you don't know what yeast you're using you may as well try baking powder.

Steam ovens I have. I have never owed a microwave.

I have been craving coleslaw. I thought to patronize Shoprite tonight on my way home from work, but when it came time I was not feeling up to the adventure. Surprisingly amazon was still offering same day delivery when I checked with them on line. Plus, amazon had arctic char on offer! Dinner plans were broiled arctic char and coleslaw. Perhaps with a lovely baked potato. And a lemon wedge or two. I worried when I was notified one or more of my items were unavailable. When the order arrived there was no cabbage. But that's OK, there was no arctic char as well. I respect anyone who gets food to me in the middle of a thunderstorm. Dinner is shaping up as canned tuna, anova air fried Alexia Yukon gold potatoes, plus a spot of organic greenery. Or, dinner could simply be more rum and almonds. I don't have to get up tomorrow.

Naive question. Would the dish work with dried curry leaves? I was supposed to get some arctic char tonight but the delivery never happened.

Yes, that's the recipe. I've made it twice with good results. But once the duck is browned I try not to hold it long before braising.

What's the best way to reheat half a baked potato? This is not typically a problem that I have.

Used to be.