Jmahl

This afternoon my young friend Maxim and I baked these outmeal cookies. We used the recipe on the box with butter and dried cranberries instead of raisins. In a blind test the cookies passed with flying colors. Maxim said they were delicious. He is an eight year old cookie expert. Keep baking, Jmahl

I baked my first loaf tonight. This recipe is nothing if not idiot proof. I got mixed up & did the slashing thing at the beginning of the resting/raising period instead of just before it went into the oven, but I don't think it made much of a difference. I spilled about half the water trying to pour it into the pan on the bottom shelf then, like the aforementioned idiot, opened the door to add some more. The blast of steam just about melted my head. I was feeling a lot more like Lucy Ricardo than Julia Child. The bread is wonderful. The crust is especially delicious. I am delighted & amazed. I can't wait until I get the book. pat w. ← What a beautiful loaf. Bravo. Jmahl

Wow - to own a KA is almost a cult. I know, mine is with me 30 years - it traveled in a u-haul to Mexico and back. I bought it when you had the chose of colors - white or white. It still runs - just knocked out a cheese cake tonight. Ya - its a cult - and yes I have replaced the paddle, bowl mount and foot pads. Its noisy - but it runs. Jmahl

The bread looks great. Did you let it sit in the fridge for any length of time or did you bake it off right away? ← In the fridge overnight. The dough is very sticky and improves in texture when chilled. Thanks for the kind words. Jmahl

I heard about the method on the NPR program the Splended Table. We tried the recipe and here is the first result. We have since tried by adding some whole wheat flour and the results turned out well. We intend to keep trying the improve the method. Jmahl

I was actually surprised by this suggestion, since my understanding of how microwaves work is that the waves cause the water molecules to vibrate, which then gets transmitted to nearby non-water molecules. So I would not expect a plate to get hot from microwaving. Of course, I've been known to be mistaken... ← I've no problems getting my plates hot enough to burn my fingers. Put a stack of plates in the microwave, five minutes or so at max effect. Probably won't work with glass, but glazed porceline plates (ie ordinary plates) work fine for me. Edit: Just did a test. I put two room temp plates in the microwave. After 2.5 minutes, they were 92C/197F according to my Thermopen. This is bone china plates, but nothing fancy. Very common in Europe. Edit 2: As I said, I learned this trick from a professional cook. So, it might be something with European tableware? ← Works on Texas (made in China) tableware also. I was surprised that it worked but it does-and they are marked micro-safe. When I operated a resturarant years ago we just kept plates in an oven at a low temp. Jmahl Jmahl

Great link. Thanks, Jmahl

More than twenty years ago when I operated a high-end restaurant in Mexico we would occasionally get an order for a “jugo de carne.” My chef would poach a perfectly good filet of beef in a little broth and then squeeze it out in cheese broth and serve it in a glass. We charged for a filet and I thought it was a terrible waste. We never had a complaint about the “jugo de carne.” (Juice of meat).

Last night we hosted the annual end of year office party - Started off with pink Jansz bubbly from Tazmania. The main course was Lasagna with a green salad and homemade bread. We made the pasta and the sauce was made from canned fire roasted tomatos. Wine was an Australian Bilton Matt Black 2005 blend. Very nice. Dessert was a lemon cream with pomagranate seeds. Best wishes to all, Jmahl

Well we tried the Hertzberg method - and like Steve says, short prep time - overnight fermentation. Not exactly what is being dicussed on this thread. However, here are the results. And like most bread you have to get a feel for it. But for a first try--very good results - wonderful mouthfeel and taste. Where we live now, there is no bread worth a darn within 150 miles. So if that is your situation - and you are not blessed like Steve with a bakery down the block, try this.

Interesting you should bring up this topic now. Just this week the "Splendid Table" on NPR had a piece on 5 minute bread. With an interview with Jeff Hertzberg. The book reference is appears below. I have not tried their method - but it is interesting. Look for the link and listen to the program if you have a chance. From Artisan Bread in Five Minutes a Day: The Discovery that Revolutionizes Home Baking by Jeff Hertzberg and Zoe Francois (Thomas Dunne Books, 2007). Copyright 2007 by Jeff Hertzberg and Zoe Francois. Wishing you good baking, Jmahl

Made a batch of Biscotti this morning - not very fancy but really good. Lots of eggs, butter, nuts and fruit. After making biscotti for over ten years I didn't make any chocolete or marble biscotti this time. - There was no chocolete in the house when I got started this morning. Ling - your stuff is always impressive. BRAVO. Jmahl

For what it is worth, I calibrate my thermometers by testing in boiling water. Don't know how valid this is - but it makes me happy. Enjoying the reparte. Jmahl

All very realistic and sage advice. Jmahl

Our first attempt at Brioch. I will report back when we cut into it. Congratulations to all, the photos in this thread are gorgeous. Jmahl

What you have on your pot is "mugre" not seasoning. You can clean it quickly with oven spray. Just set outside on newspaper, spray and wash. It will clean up like new. ("mugre" Spanish for dirt) Jmahl

I have had good luck with the local market, dry aged in the frig for 5 or 6 days. There is a thread somewhere with my photos from last year. The result was good or better than any restaurant roasted slow and low. Good luck, Jmahl

looks like beat me too it. Thanks for the Photos. Jmahl

Thanks for the personal explanation of how to upload images, gfron1, so here they are. The images in it include the Mauclerc oven and Mme. Mauclerc with me in front of it. What the molds for making ganache filled chocolate candies look like at Girard, with the chocolate filling machine behind. M. Delmontel himself talking with some of the group visiting; guide Florence and the Delmontel pastry chef along side the machine that can mix and knead 50 kilos of dough at a time, bread oven on the left. Putting the passionfruit puree into the basil-flavored macarron at Mulot; covering orange peel with chocolate at Mulot; ← RandyB: Thanks for the interesting post. I have had the privilege of visiting a chocoleteer in Lyon and it was eye opening. Look for a tutorial I posted a few years ago on how to post photos - its simple follow the steps. Thanks again, Jmahl

When we lived in the Bronx I remember going with my grandfather to the live poltury market on Bathgate Avenue, picking the chicken out of the crate, having it killed, flicked and taking it home smelling like wet feathers. I remember the string of eggs. They tasted great cooked in soup. Great memories. Jmahl

Thank you, my grandmother Minnie would be proud. And its kosher. Jmahl

This morning I tried a recipe entitled Jam Crumb Cake, Gourmet December 2007 Good eating. Jmahl

Give credit if you want. I give credit on my menus like, "a la Bocuse" - Why not? Jmahl

We have done it both ways. We found it is not necessary to precook fresh posta for lasagna. Other opinions? Jmahl