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Hi all- Bumping this topic as it is that time of year. I just pulled a couple dozen baby black walnuts off one of my trees and got them quartered and covered with a mix of vodka and everclear. I might try going the vin de noix route this year rather than just nocino... we'll see.

NYT Magazine gifted article on the textural aspect of food.

Make friends with a doctor and set up a pair of epinepherine IV drips next to a table full of everything that they love and can't eat?

Hmmm... milk and butter is how my family did lima beans... never would have thought to do it to green beans.

Sad news. RIP Maggie. She was definitely a fixture around here in the early days, and her contributions made eG what it has become.

Brings this to mind: https://www.snopes.com/fact-check/toronto-burgers-office-supplies/

It works in non-steamy modes. It's back to screaming about "add water" whenever steam is called for. So it is a fine toaster oven.

Bird flu means dead chickens which means fewer eggs... supply and demand does the price lifting...

You could go for the full on sarcasm route and call the job "Chocolate Shop Lackey", and indicate promotion potential to "Chocolate Shop Flunky".

After letting vinegar/citric sit in the water reservoir for a few days, the "add water" screaming has stopped... and it is acting even more funny. There must be a water leak somewhere past where the calcified blockage was, as the control screen is going nuts, flashing through all of the things that light up. Need to give it a few days to dry out... and hope its non-wet modes go back to working.

Neat idea. Maybe a good replacement for (or supplement to) the more chit-chatty forums... I think of Twitteresque stuff as ephemeral, while eG food stuff should be categorized and sortable like the forums software lets us do... I'm cholst@mastodon.social, FWIW. Federate and find me.

Dusted my CSO off the other day after unplugging it and giving it a long rest after it started feeling ungrounded. Seems that pulling the water tank before mothballing was not enough to keep it from thoroughly plugging itself up with calcium. The "Add Water" notification screams whenever it tries to do anything steamy. I tried filling it with vinegar and citric acid overnight, but no luck getting rid of the problem. I opened the valve on the back and emptied the reservoir inside and got lots of sandy calcified grit coming out... Looks like it is going to require a Shelby treatment with a bottle brush... or more... Anybody got odds on it recovering after that?

If the idea of turning it into a jello salad is more appealing, you could try sticking your jelled jello into the microwave and melting it, then mix in whatever you like and rejell it.

Sounds like one of the kind of fruitcakes my mother liked to wrap in cheesecloth, douse in rum, and age for a year or two in a cookie tin...

Agree that uni has not done it for me in my experiences with it. Iodine and salt, but not in the nice way scotch pulls that combo off in, say, Talisker. Love oysters. Turkish delight has always been meh in my experience. I've had my socks blown off by fresh white truffles. Black truffles never compared. Sheng Puehr tea is never as ethereal as its proponents seem to believe.

Thinking of sorbets and such as a fruit vector- has anybody done applesauce frozen in the pint and spun? I recall somebody someplace talking about pie filling as a thing to do in the Creami... applesauce and pie filling can't be too far apart.

Seems reasonable advice. Botulism has the pH range it doesn't like, but it is also not the only bug that likes no oxygen and can do people harm... so don't count on wax to preserve your cheese, particularly in the modern world of HVAC. Maybe try it if your only other option is starving over the long cold winter... but the number of people with that set of options today is very near zero.

Do airports count a container that has _any amount_ of liquid in it as though it is completely full of liquid? Objecting to a 100g can of sardines in olive oil because there could possibly be 100ml of olive oil in the can seems inane... but bureaucracies do what bureaucracies do, so not outside the realm of possibility...

Salt, Fat, Acid, Heat for $1.99 at US AMZ. Also Michel Roux The French Revolution: 140 Classic Recipes made Fresh & Simple for US $0.99 and Arzak Secrets for $2.99 and Diana Kennedy: My Mexico: A Culinary Odyssey with Recipes for $2.99

So if you're seeing bucheron on the West Coast, that is evidence that the importer who had it on the East has dropped it... Has the price spiked for it?

Seeing this topic appear brought a question of of the back of my mind to the surface. There are a few French cheeses that I used to enjoy that seem to have gone MIA. Neither boucheron, the log of goat cheese with a bloomy rind on the outside, nor St. Marcellin have been available anywhere I used to get them in recent years. Is it s supply chain thing where the cost of shipping them over is prohibitive, or has production in France shrunk/stopped, or did the importer here in the US decide to drop them? Anybody know what is up with these MIA cheeses?

It is Aldi's German private label "Deutsche Kuche". It would be in the German week specials aisle, not the ordinary canned stuff aisle.

Well water that gets run through a softener.

I'm trying to revive some water kefir grains I dehydrated a few years ago... and having no luck... the grains themselves have rehydrated, but the the liquid they are sitting in has not lost any sugar content... I think my dehydrator may have killed them. Need to go hunting for some live ones on ebay or craigslist or some such...

Update on that third can- pineapple curry sauce. Also delicious. The german herring plays remarkably well with the tropical sauces... Don't be afraid of them if you happen to run across them in an Aldi.