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I will never again . . . (Part 4)

Darienne

By Darienne
in Food Traditions & Culture

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
3 hours ago, TdeV said:

 

Blissfully with contents?

 

Well, no, the wine rack still needs to be assembled.  Working on that now.

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
1 minute ago, blue_dolphin said:

 

I'm sure everyone here would join me in saying, "Please be careful!"

 

Thanks.  Assembly complete.  No blood spilled.  Nor wine.

 

Now I have to clear a path to the wine closet.  But that will be another day.

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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PetarG

PetarG

Posted
Posted

I will never again attempt to toast chilli flakes, and then take a deep sniff to "appreciate the smell". The invisible cloud of death burned my throat and nostrils for several minutes. Which spices are generally toasted?

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  • 1 month later...
liuzhou

liuzhou

Posted
Posted (edited)

... forget to tick the 'don't cut' box when I order baguettes for delivery.

 

Screenshot_20240307_210554.thumb.jpg.f0ded92aac1bbeabcd0e8d2d020f8e76.jpg

 

The '不切' box is for 'don't cut' but the app defaults to '帮切' meaning 'help cut'. 


Who the heck cuts baguettes like this? How can I make bánh mì with these?

 

IMG_20240308_014638.thumb.jpg.4f031e005d95b2371b370fa569fd2abb.jpg

 

 

Sad.

 

 

Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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liuzhou

liuzhou

Posted
Posted

... order food delivery at the weekend. Many people run second jobs on weekends delivering food but they don't know the city so well as the regular drivers.

 

It is painful to watch the tracking map on my phone and see them go in the wrong direction.

 

Luckily, I didn't order ice cream today. It would have gone on a long tour of the city and would have evaporated long before it reached me.

 

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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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pastrygirl

pastrygirl

Posted
Posted
On 3/7/2024 at 5:21 AM, liuzhou said:

Who the heck cuts baguettes like this? How can I make bánh mì with these?

 

IMG_20240308_014638.thumb.jpg.4f031e005d95b2371b370fa569fd2abb.jpg

 

make Bahn mi crostini: schmear with pate, layer on the meats, then garnish with pickled veg, a dab of aioli, and cilantro.  Have a cocktail and be fancy ;)

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liuzhou

liuzhou

Posted
Posted
11 minutes ago, pastrygirl said:

 

make Bahn mi crostini: schmear with pate, layer on the meats, then garnish with pickled veg, a dab of aioli, and cilantro.  Have a cocktail and be fancy ;)

 

I live within spitting distance of Vietnam and visit as often as possible. They'll ban me forever if I use bread hacked to pieces like that!

 

I'm a purist when it comes to my bánh mì!

 

 

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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
7 hours ago, TdeV said:

 

I often make my hard-boiled eggs with a fairly soft centre. What went awry, @JoNorvelleWalker ?

 

Yes, I enjoy hard boiled eggs with a still soft center.  These eggs would have been great for ramen.  However soft yolks aren't fluffy after going through a tamis.  I was left with a filling more the consistency of heavy cream.  I didn't even try to pipe it with a pastry bag.  Quite a disaster actually.  And did I mention the eggs were a mess to peel?

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

I shall never again invent a new method to cook basmati in my Zojirushi.  The Zojirushi display is not always the easiest for me to read.  About half way through the cycle I realized the rice type was set to "Brown".  I pressed cancel but the little elephant got quite upset.  Unplugging didn't help.  Eventually I was able to select "keep warm".

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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TdeV

TdeV

Posted
Posted
7 hours ago, JoNorvelleWalker said:

I shall never again invent a new method to cook basmati in my Zojirushi.  The Zojirushi display is not always the easiest for me to read.  About half way through the cycle I realized the rice type was set to "Brown".  I pressed cancel but the little elephant got quite upset.  Unplugging didn't help.  Eventually I was able to select "keep warm".

 

 I find the Zojirushi regularly confuses me. I think I've started it and I haven't. Or, I think I've set it to 6 pm but it's actually set for 6 am. 😑

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lindag

lindag

Posted
Posted

I always user the 'time' feature.  I set the time of day, then set the time to have the rice done.  I never have to change either because the rice can be prepare ahead of time as far ahead as you want and the finish time for me is always the same.  Easy Peasy.  The only bug is when the Daylight saving interferes.

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liuzhou

liuzhou

Posted
Posted
1 hour ago, TdeV said:

I find the Zojirushi regularly confuses me. I think I've started it and I haven't. Or, I think I've set it to 6 pm but it's actually set for 6 am.

 

Doesn't it have a 24-hour clock?

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
12 hours ago, liuzhou said:

 

Doesn't it have a 24-hour clock?

 

It does, but no option for am or pm.

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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liuzhou

liuzhou

Posted
Posted
6 hours ago, JoNorvelleWalker said:

 

It does, but no option for am or pm.

 

 

er, the point of using the 24-hour clock is to remove the need for am and pm therefore removing any ambiguity.

 

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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TdeV

TdeV

Posted
Posted
5 hours ago, liuzhou said:

 

er, the point of using the 24-hour clock is to remove the need for am and pm therefore removing any ambiguity.

 

 

But many clocks do not have a 24 hour option, so it's easy to forget that one device does!

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lindag

lindag

Posted
Posted

I don't particularly like 'military time' either but it's easy to get used to.

You could write your commonly used times on your manual for easy reference.

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
7 hours ago, liuzhou said:

 

er, the point of using the 24-hour clock is to remove the need for am and pm therefore removing any ambiguity.

 

 

I never said there was a difficulty with the clock.  My problem is that I can't read the type of rice without a magnifier.

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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lindag

lindag

Posted
Posted
9 minutes ago, JoNorvelleWalker said:

 

I never said there was a difficulty with the clock.  My problem is that I can't read the type of rice without a magnifier.

 

Welcome to the club.  My whole life is like that.  I have magnifying glasses everywhere.

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Tropicalsenior

Tropicalsenior

Posted
Posted
1 hour ago, lindag said:

Welcome to the club.  My whole life is like that.  I have magnifying glasses everywhere.

One thing that I have found useful is to take a picture of it and then enlarge the picture. It's also handy just to refer back to the picture when you need to.

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