JoNorvelleWalker

I will never again bleed allover my amazon delivery two days in a row.

I seldom have anything on in the kitchen. I feel sad for my Rough Linen. I would wear it more if I could figure out how to put it on.

Chicken and roast root vegetables. Single sheet pan supper. Not that I would ever use the word "supper".

Ambient, currently 26C. Who would eat cold fries?

Lacking a pu pu platter I find day old Alexia fries make a fine accompaniment to my mai tai.

I'm thinking life would be simpler if I just left the beans unopened in the box.

I fear the bubble wrap would rub off my skin.

This wasn't a paper cut exactly. The cardboard just rubbed off my skin.

I shall never again open my arm unpacking an amazon delivery that included my new Fissler pot. No, it was not the box cutter. I cut myself on cardboard.

Unlike my recent jar of olives that arrived with no label at all.

Reprise of arctic char. Coleslaw this time.

Indeed, that is more than is in my bank account. If it's still available when I receive my Social Security check I will seriously consider. I only dined at Le Bec Fin once but oh so memorable.

Link to cookbook?

I'm told that glass is not desirable. Still very strange that amazon would ship a jar with no label whatsoever. The jar is fully sealed, looks clean, and the inside is clearly olives. I may try one.

I had a hunger for Castelvetrano olives. I was not ready to place an order from Supermarket Italy, as I have not yet unpacked the last delivery. I no longer remember what is there, so I will certainly be surprised. Anyhow I ordered Sanniti Whole Castelvetrano olives from amazon. Rather, I ordered from a third party seller on amazon. What I received was an unlabeled, unmarked jar of olives that may or may not have been Castelvetrano. The amazon automated voice assistant is designed to drive kind gentle people postal. Once I spoke to a human everything was fine. I received a refund. Now I'm wondering if it is proper to donate the unlabeled olives to the food bank. Fifteen years ago when I was in hard times and had nothing to eat I would not have been so picky. (Though at least one donation I received back then was beyond the pale of hunger.) I'm now off to place an olive order from Supermarket Italy.

Timely topic, thanks! Yesterday I received ten pounds of Tilda Basmati. How best to store it, given that I have a capacious bedroom but no container large enough? Brown rice I typically detest. However not too long ago I cooked up a batch Ranch Gordo from the bean club using the Zojirushi. The Rancho Gordo was not bad but there is so much non-brown rice I like better.

You put cheese in lobster Newburg??

For deep frying small items such as commercial frozen potatoes, I use a Fissler pressure cooker bottom, for which Frissler makes a frying basket. The oil does not get all that messy, and I don't see a need to change or filter the oil very often. When I do filter the oil I use an iSi filter funnel. I once had a deep frying appliance, which I admit was a real pain. It didn't hold temperature, it was essentially impossible to clean, and it took up enormous counter space. I store the Fissler pot of oil on top of the blast freezer. I never clean the Fissler unless I change the oil, but when I do it just goes in the dishwasher. I've played with deep frying chicken in a stockpot. That is more of an adventure.

In context, what is the advantage of shallow frying over deep frying?

Sad, it sounds so good.

The Christmas limas were quite tasty and attractive too. Fortunate as I have a lot. I cooked them with onion, a carrot, bay leaf, and a celery rib.

Previously I've had good results with a chef's knife.

I will never again cut up my finger with a bread knife.

As I recall Bugialli published a Sicilian recipe for Swordfish stuffed with cheese.

I too received the dreaded email. Christmas limas pressure cooking at the moment.