JoNorvelleWalker

I had to go back to look to find it!

Translocation of an Ethiopian recipe from Spice Trekkers. Substituted olive oil for butter, and vinegar for lemon juice. Swapped out the spices and moved it from Africa to Andalusia. Marinated chicken is baked on a bed of thick onion slices. Exceptionally good I thought. Olives would have been a nice accompaniment.

Gorgeous photograph.

After enthusing about Spice Trekkers I just placed a good sized order from Penzeys. No blends were harmed however. Penzeys got me with their almost free garlic. I go through a lot of garlic products.

Life has trade offs. I think I prefer this orgeat (Batch 16). But is it worth the extra effort to homogenize rather than cooking to a syrup? I have a month to reflect on this.

My kind daughter-in-law gave me a bag of Israeli couscous. I'm not sure what to do with it.

With Kerry there I'm sure your liver would be fine.

For years when I was a young cook yet to visit Italy my go to pasta sauce was tomato paste and V8 Juice. Good it was too. I thought I invented it.

Beautiful! And what was Ann's dinner?

The dinner topic minded me I should mention Spice Trekkers. I've yet to be enthused by blends from Penzeys or the Spice House. I had purchased Georgian blends from georgiangoumet.com but sadly they seem to be out of business. (I've read that in Georgia people typically buy blends rather than cooking with individual spices. No idea if this is true.) I've loved everything I've purchased from Spice Trekkers. I have a few of their blends. Tonight I opened an untried tin of Andalusian Spices. The odor perfumed the room. Note, Spice Trekkers' blends are mostly unground. So if you want ground spices the onus is on you. https://spicetrekkers.com/products/spices/andalusian-pinchos-spices

https://forums.egullet.org/topic/163549-dinner-2022/?do=findComment&comment=2330522

Then maybe 360-370. The Thermapen has a switch.

Last night I tried Alexia Rosemary and Sea Salt for the first time. A bit salty to my taste, but I can't say I wasn't warned. Other than the salt they were quite good. I would have preferred Alexia Yukon but Whole Foods was out. I fry by heating a pot of peanut oil on high till the temperature reaches 180-190C. I then lower in the basket and time 4 minutes. I used to judge doneness by color but invariably the resulting fries were overcooked. Time works better for me. (Ignore the fish and slaw.)

Just so you know, many if not most of the Spice Trekkers' spice blends are whole spices so if you want them ground bring out the mortar and pestle. The plus side to this is whole spices stay fresh longer. And the ras el hanout is beautiful.

Due to a tragic oversight, no coleslaw. I found half a bag of browning Brussels sprouts at the bottom of the hydrator and made the best of it. The Brussels slaw wasn't very good. But the potatoes and arctic char were excellent. Credit to Spice Trekkers' Gaspesian Salmon Rub. I took one for the anova oven team and did the char on the new anova broil quick setting.

I don't think I'd ever heard of Shawarma till I joined eGullet. I don't believe I've ever encountered Shawarma in the wild.

I just noticed the anova app now has a quick start menu for: Steam Air Fry Convection Bake Proof Bake Dehydrate Broil I may take one for the team. Warning, as soon as you click on a quick start selection, the oven starts. (Except for @rotuts of course.)

True so far.

I can only imagine the machine landing on me after I slip in the oil.

Sorry, I misunderstood. However I've had no difficulty removing contents using the iSi spatula mentioned by @paulraphael

I shall never again go to make coleslaw only to realize I neglected to put cabbage in today's Whole Foods order.

Do I understand correctly that you pounded the steak after it was cooked? I had never heard of that.

Batch 16. 90g blanched Spanish almonds 90g apricot kernels 350ml water 280g sugar 30ml orange flower water Like batch 15 except rather than cooking to a syrup, I heated and homogenized. I tried without homogenizing but the fat separated and solidified.

Silicone and metal doesn't have much taste.

Funny you should mention the iSi... https://forums.egullet.org/topic/146534-i-will-never-again-part-4/?do=findComment&comment=2330481 Blendtec says their jars are dishwasher safe. To be NSF they pretty much have to be. There is even a provision for water to drain from the bottom, which I think is a lovely engineering touch.