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blue_dolphin

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About blue_dolphin

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    SoCal

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  1. blue_dolphin

    Breakfast 2020!

    What's the cheat? Looks awfully good to me!
  2. Nice! I see their little country ham biscuit slices are 30% off. Maybe not the lowest price per ounce for bulk ham but they are so very handy to have on hand, either for a breakfast sandwich or when a recipe calls for a small amount of diced ham.
  3. Me, too. Currently 4 on the dining table, 5 on the kitchen island and 4 on the coffee table. That's fairly typical.
  4. A while back, I posted a photo of the cover I cut from a sheet of mylar covered styrofoam insulation. The one I posted is a small cooler, I also have a larger one if needed and made the same sort of lid for it. I already had these items on hand. I don't have a Joule, but it should work fine.
  5. blue_dolphin

    Breakfast 2020!

    Grilled cheese sandwich on homemade bread with Manchego cheese, Serrano ham and quince paste
  6. blue_dolphin

    Dinner 2020

    Once again, taking guidance from @Anna N, I took my slice of leftover pizza (Fava, ricotta & lemon from Cool Beans if anyone is interested) out back for a change of scenery before I chowed down. We took in the orange tree And the echium Apologies for my failure to remove the original mint leaves and replace them with perky, fresh ones.
  7. I thought that video was pretty good. For me, the most valuable take away was to plan ahead and set up your workspace before starting this stuff. Duh, I know. I have good working knowledge of aseptic technique but my "work brain" was apparently left behind in the lab and I kept messing up my grocery handling when I was more or less winging it in my kitchen instead of sitting at a laminar flow hood! After watching that the other day, I did much better.
  8. blue_dolphin

    Dinner 2020

    No cook pasta sounds crunchy 🙃
  9. blue_dolphin

    Lunch 2020

    Egg salad sandwich again
  10. Yes, I bought one during their Kickstarter campaign for around $100. It arrived during a long stretch of very hot weather when I couldn't think of cranking up the oven so I put it out in the garage and promptly forgot all about it until I saw your comment pop up the other day. Thanks, os much for mentioning it, there is no telling how long it would have languished out there. No Marie Kondo-ing has ever happened in my garage! Having been reminded, I figured I should at least try it before responding so I've done that. I'll need to play around with it a bit but in general, it works as the promoters claimed and I like it. Super easy to take the bread out of the pan and peel off the silicone liner. A nicely shaped loaf with excellent crust all the way around. The current price of the LoafNest on Amazon is $199, a significantly larger investment. I re-read this thread there was a lot of concern about the offset handles. They might look a bit odd, but in practice, they work just fine. When I pick it up wearing oven gloves and cup my hands around the base unit, my thumbs naturally stabilize the handles of the lid. It's not a stretch to do so. All the recipes in the manufacturer booklet use 500g flour which makes a loaf size that is a good size for me. When I drop a loaf of this size into a dutch oven, it would always spread into a flatter loaf. These slices are good for smallish sandwiches. Again, good for me. All the recipes in the booklet are super simple: Mix, rise, transfer to the pre-heated pot and bake. No kneading, no turns and folds, no shaping at all. Unless your yeast is dead, they're probably pretty foolproof. They strongly recommend following one of their recipes for the first bake and I did, pretty much. I used 50% bread flour and 50% spelt flour and used leftover whey from some homemade "ricotta" as the liquid. Here is my loaf: The loaf is about 8.5 inches long, 5.25 inches wide and it rose to a little over 4 inches tall. And the crumb: The interior isn't doughy at all but still moister than I would like. Next time, I'll remove the lid for the last 15 min or so of the bake as I usually do with a dutch oven and make sure to temp the loaf before I remove it, something I forgot to do here. This will be fine for toast and sandwiches but I'd like to play around with other recipes to get more gluten development and probably use a second rise. To easily transfer shaped dough into the liner, a small, oval proofing basket would be handy. I'm going to try and rig something up and if that doesn't work, I'll break down and buy one. I'm taking my time with experimenting because of challenge of getting bread flour around here but once that's solved, I look forward to playing around some more.
  11. Yes, very similar here in Ventura County. All the farmers markets are still open. No sampling. No displaying cut fruit. No feeling up all the produce - you touch it, you buy it! You have to queue up (well separated) at a lot of the stands. The market staff are quite committed to supporting the farmers and keeping the markets open as "essential." They've set up a lot of extra hand-washing stations, separated the stands and go around 'policing' the guidelines. I do worry about some of the farmers who are in their 70s as it's a lot of exposure to people and cash handling, even taking precautions as they do.
  12. blue_dolphin

    Breakfast 2020!

    @Kim Shook, that looks like bacon & egg perfection to me! Greek yogurt, farmers market strawberries, a cream scone and black coffee
  13. The Gourmandaise School in Santa Monica regularly offers a "Bread Camp" at this time of year and are now going to do it via Instagram with daily lessons from March 30-Apr5 and live Q&A on Tues, Thurs, & Fri @ 11AM PDT (see here for more info.) Edited to add that the daily lessons are being loaded to their IGTV channel around 3 PM PDT, but are not live and can be watched at any time, in any order. The Q&A sessions are live. They said they would try to save them in a way they can be re-watched later. Might be a good learning opportunity, even if flour and yeast are hard to come by right now. Apricot Lane Farms, the farm in the documentary, "The Biggest Little Farm," now available on Netflix, had to cancel all their school group tours and are doing an Instagram Live "Fridays on the Farm," geared to kids but good for all and available to watch after the fact via IGTV. The first episode was a little bumpy but they seem to be getting it down. They did at least one live IG cooking session but don't seem to be saving those so I would not post about that aspect. Samin Nosrat, author of Salt Fat Acid Heat, has started a podcast with Hrishikesh Hirway, available through the usual podcast carriers called, "Home Cooking." The first episode was very easy listening, if not a real learning experience, but I do enjoy her upbeat personality.
  14. I've been impressed recently as I watch people creating other ways to share their love of food and cooking in these days when in-person activities are curtailed or prohibited entirely so I'm starting this thread to call out and discuss some of the new options for online learning and social interactions. I'd love to see what others have found. David Lebovitz had to cancel his book tour for his new book, Drinking French, and has been doing delightful Instagram Live "Happy Hour" posts. They are live from Paris at 6 PM. Since that's 9 AM here, it's a bit early for even me to think of cocktails but he has them up on his regular feed so they can be enjoyed later - I've been "saving" them for a nightcap! I think this is the first one and if you click on that "View Channel" button, you can see the rest. Today is going to be a Chocolate Frappé.
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