Deephaven

Chimichurri, squash, corn, baguette, skirt steak Loving the local produce right now!

After reading a ton on thibeaultstable (thanks for the link and efforts Ann!) I followed Ann_T's overnight proof from 9pm to 4am although I flipped mine to 9am to 4pm and then baked fresh for dinner. It turned out rather well for a guy who has only shaped tubular breads twice before with a much higher failure rate. Basic recipe was 500g flour, 315g water (63%), 15gram salt (3%) and 1 gram of yeast. My kitchen was a bit cold for such a little amount of yeast so at 1:30pm I put the dough in my oven with the light on to speed up the proofing. It was perhaps still a little underproofed when I let it fly in the oven. That's on me and my house though. I do have a question on your hydration choice Ann. I see in your blog that you have tried lots of different hydrations and seems to have you settled at 63% (if I read things in the right order anyways), but have also done upwards of 70% for baguettes. I had a difficult time stretching this dough for the stretch and folds. Wondering if I need more hydration to make that easier. I had to pick up the dough ball and literally pull on it to stretch. I am used to doing gravity coil folds on my sour doughs, but there I rarely go under 80% and often am in the 90% range of hydration so they are super droopy. That being said I've done no experimentation with hydration and see you have. Wondering what changed when you did. I expect that perhaps I am using stronger flour (I used 14.2% protein Sir Lancelot bread flour) which made the stretch and folds difficult? Any thoughts? The overnight or one day ferment is genius btw. Lots of times I don't think far enough ahead in my cooking. Thank you!!

Btw - depending on the quality of your screening that also gives you a gaussian distribution of grinds.

Getting a good extraction with espresso is nearly impossible without some fines. Not sure why you think it is counterintuitive. The distribution gives you different extractions which are what can bring you mouthfeel along with flavor. A single size you will have to pick versus getting both.

If you have a truly "screened" set of grounds you are going to find your coffee a bit lifeless. Some distribution of grounds is helpful as there are different extractions depending on the size. Of course getting more uniform is better. Conical burr grinders will always have a wider gaussian distribution of grind size that a good flat. For a flat IMO to get nice clarity and not have the issue you are describing a 64mm burr is about the minimum. I recently upgraded my modified Super Jolly 64 to a DF83 single dose grinder. It is really a great piece. If you even want more uniform of course you could buy a high uniformity flat burr for it. https://www.espressooutlet.net/turin/?gclid=CjwKCAjwrranBhAEEiwAzbhNtRX0fcrLj6g7AlWtEQxFhmAJa0YxQvI1jqWG4m0vRI-SWS7Qu3clNRoCQrgQAvD_BwE Being they are directly sourced only I assume a link here is ok. If not, I am sorry. DF83 Grinder is what the link is to. Curious what grinder you are using that the screening is helpful on. I drink coffee 3 ways. I have a Decent DE1 Espresso machine for extractions, I enjoy a pour over occasionally and a french press. All I have found the DF83 to excel at. Yes there are more expensive grinders that do an even better job, but this one is pretty close to the end of my palette/effort as the other variations in the process are already rather significant.

Hey now. What about it is better? I have an Ooni Pro as well and WISH I would have seen the inside options and you are making me wonder if I need it as well....

Was lazy last night and we had a few of everyone's favorite peppers so I made a quick thai'ish green curry.

The corn chowder with scallops post made me contemplate some of the corn stock I had in the freezer, but didn't feel like a soup so....corn risotto with scallops.

Sometimes? That is the only meal I will eat more than once every few weeks....and it could be daily.

You should be happy. The Picanha is a way better cut of meat imo. Slice it into steaks and enjoy it. It's really a great cut.

As asked before, what is the point of reducing the pressure from the faucet? Curious what faucet you are using as well.

Know you asked about the FP, but we are addicting to ParmRegg and basically my breakdown is: For a teeny amount, microplane For topping food on plates or up to about a 5cm x 3cm x 3cm piece a rotating hand grinder. Even if it is once for cooking a chunk and then table service this is my choice as it goes in the DW. For a proverbial buttload, I use the rotating attachment on the kitchenaid mixer (but see they make Parm disks for FP as well)

Wife had some friends visit and wanted me to make up a couple loaves of sourdough for them. I wasn't around to taste them, but they were happy.

Quick steak sandwich

And I thought you were contemplating the GE Trattoria oven. If I had a huge budget and a big house I'd have one of those for sure! I have an outdoor Ooni and just move it by the sliding door to outside in the winter time. One step out the door to launch and it works rather well.

What is the purpose of reducing the pressure? Are you using a faucet that is meant for the higher pressure? The Big Mac takes line pressure and kicks it up so that 100psi of CO2 doesn't push it backwards. I would imagine it is easier on the carbonator if you have a higher line pressure. If running RO this would mean running a boost pump in the RO (which is good for efficiency anyways). The other thing I would highly recommend is a remineralization filter after the RO to make it less caustic to metal up stream from it. As for why it carbonated up line, sounds like a check valve that got stuck or the like?

I had to google dabu dabu and I've been to Sarawak 4 times and eaten it...although it was too far before my food explorations have gotten me that far in the kitchen. Looks great. Would love to know what was in yours.

Peach pie

Water that is warm and carbonated looses it's carbonation nearly instantly when exposed to air. Most carbonator setups I've seen have the cooling after the carbonator pump so I assumed that is what I would do.

I could not find a thread on carbonating water. It is the drink of choice in our house. We are about to remodel our kitchen and I’d like to have carbonated water on tap. Currently we have what I refer to as a redneck soda stream. It consists of taking 2L bottles of ¾ full water and putting them in the fridge until they are cold. Squeezing the air out and injecting 60psi/4bar of CO2 into the bottles and shaking them. This is the current setup. I ran a copper tube into the basement where I have a 20lb C02 container. There is a pressure gauge and ball valve under the sink. I started with a shrader valve screwed into a pop top, but someone else on Amazon invented a better widget for that. This makes extremely carbonated water. I am addicted to the carbonation level and water like San Pellegrino with it’s minimal bubbles is just not exciting to me. There seem to be a few different methods of having cold carbonated water on tap. -A carbonator running into a cold plate in an icemaker -Compact remote chiller -A cornelius keg in a fridge In our current design we do have a place for the icemaker/cold plate and had contemplated that as a solution, but wondering what you all think or have experience with?

Skirt, chimichurri, plantains, avocado/tomato/cucumber salad

You all made me want cornbread. After my question I then went and baked it too long. My oven is dying though so it makes it really hard to judge. ...I would highly recommend everyone run from Electrolux double ovens. Between the two I have only 2 panes of glass, no bake elements, 2 convection, 1 broil and the bearing slides don't slide. Temperature variation isn't very good either. Soon they will be replaced. Thanks egullet for getting me to make some cornbread!

Just read the whole thread and feel I am missing something. I tried Jiffy a few times but it was really dry and lifeless. Instead of doctoring the box though I just mix my own flour, corn meal, baking powder and sugar. Is there some magic in that box that I should go back and try?

You guys got me. Venison and Picanha I can't find in town. Going to order some. Also skin on branzino as I never see that here. Found some other tidbits to try but anything else a must order to add to my cart?

Tried out the Costco gyro meat. Had made some israeli hummus in the fridge and everything else to dress it up right. My youngest son took the job of frying the pita dough and all knife work by my older. Was a fun night cooking with them.