Jump to content

blue_dolphin

participating member
  • Content Count

    4,116
  • Joined

  • Last visited

Everything posted by blue_dolphin

  1. Today's find at TJ's was this Beecher's cheese box. 12 oz total for $9.99. The sign said, "seasonal" so I imagine it will be gone before long. I may go back and pick up another box or two. The "best by" date on the box is Feb 2020 so I'd have a little time to enjoy them. Here are the descriptions of the cheeses from the back of the box. Flagship is the only one I'm familiar with. I've never seen Beecher's cheeses at my local TJ's (only on my east coast travels) so this was a first.
  2. I'm pretty sure some of the Vetri books have turned up as Kindle deals, so maybe keep an eye out there. Or at the library. That said, I'm enjoying the book!
  3. Funghi Rotolo from Marc Vetri's Mastering Pizza, made with the Naples Dough at 60% hydration and way more photos than necessary 🙃 The photo that accompanies this recipe in the book is of the most marvelous looking oven-roasted mushroom slices and it's what drew me in. I made a half batch, ~ 325g dough shaped into a 9 x 13" rectangle, rolled and sliced into 6 pieces. The recipe called for shredded mozzarella and I thought I bought a ball to shred up but couldn't find it so I tore up some fresh mozz and that worked fine. Next time, I'd like to try the mini-rotolos as I think they'd be great appetizers for a party. ~ 1 lb cremini mushrooms, sliced tossed with rosemary and a bit of olive oil and ready to roast on a half sheet pan: After roasting: Naples pizza dough, shaped into a 9 x 13" rectangle and topped with the roasted mushrooms: Shredded fontina and torn fresh mozzarella added: Rolled up into a log ~ 9" long: Log sliced into ~ 1.5" pieces. I sliced a little off the ends, too. Slices placed on an oiled quarter sheet pan: Slices after proofing ~ 1 hr: And baked:
  4. blue_dolphin

    Dinner 2019

    From last night. Pizza Mauricio from Marc Vetri's Mastering PIzza Laziest toppings ever: 2 oz fresh mozzarella, 2 t Parmesan, fresh rosemary and a drizzle of olive oil
  5. Via Googlebooks, I found Chris Shepherd's recipe for cola-pickled red onions from his book, “Cook Like a Local” that was cited in the article and a similar but slightly different version here. I'll give them a try.
  6. blue_dolphin

    Breakfast 2019

    Oh, yeah! Especially if you're talking sausage stuffing!
  7. I posted this over in the ancient yeast topic but that's only a relatively small part of this episode of Science Friday. Francisco Migoya was the main guest and the segment may be of interest to our bread bakers so I'm copying my post here:
  8. The second segment of today's Science Friday on NPR was about bread baking. Both Francisco Migoya, co-author of Modernist Bread, and Seamus Blackley were guests. I thought Francisco did a great job answering bread baking queries from the audience. He sounded a bit skeptical about the whole ancient yeast business. He asked Seamus if they had identified the yeast strain(s) and he said they didn't know yet. I rather wish he'd been given the opportunity to interrogate further. You can listen at this link.
  9. Halloween Waffles p 144 This recipe intrigued me. Along with the usual flour, butter, eggs, baking powder, it includes raw, grated acorn squash, diced apple, chopped pecans and yellow cornmeal. They are sweetened with maple syrup and the only other liquid is apple cider - no dairy. I found them rather heavy and too sweet for my taste. Kind of like eating an apple muffin. I used a fairly coarsely ground cornmeal (the same I've used in other waffles) and since there was no resting time, some of it was unpleasantly hard. This was improved somewhat in the leftovers that I froze and reheated in the CSO. Dorie suggests topping with maple syrup or applesauce or as a main course with a chunk of sharp cheese and a side of a lightly dressed green vegetable. I went with a lightly dressed salad of frisée, sliced apple, Gorgonzola, toasted walnuts and speck. I don't think I will make these again but if I did, I'd use a finer cornmeal and skip or reduce the maple syrup. The apple is to be cut in small dice, I think I'd just grate it the same size as the squash and I'd probably use a different squash as acorn squash are a pain in the butt to peel. The batter shows how much squash and apple are in the mix, adding to the moistness of the waffles:
  10. blue_dolphin

    Lunch 2019

    The other half of the dough from this pizza became the Zucca Al Taglio: Butternut Squash with Crispy Sage and Taleggio from Vetri's Mastering Pizza. I'd happily eat my shoe if you served it covered in melty Taleggio but I thought this was a winner. As I did the other day, I worked with half the batch of dough and a quarter sheet pan and since this is the same batch of dough, it got an extra day of rest in the fridge but seemed none the worse for that. Love the crunch and chew of this crust!
  11. blue_dolphin

    Lunch 2019

    Thanks! Per the book, this dough gets a series of turns and folds and rests over the course of ~ 2 hrs at RT, then goes into the fridge O/N in the same bowl it was mixed in. After an hour or so to warm up, it's shaped gently and placed into the oiled baking sheet with no additional proofing time specified.
  12. blue_dolphin

    Lunch 2019

    Zola Al Taglio: Speck, Belgian Endive, Apples and Gorgonzola on the Al Taglio Dough at 80% Hydration from Marc Vetri's Mastering Pizza Loved the combination of textures and flavors in the topping but the slices of speck tended to drag the apples and Gorgonzola into my lap. The Belgian endive was thinly sliced, dressed with oil, vinegar, a little honey, S&P and layered on the dough before baking After baking: Underside of crust:
  13. I have cooked a bit from Season and enjoyed it. It reminds me of @Suvir Saran's American Masala in that both feature many Western recipes, given a twist with Indian flavors.
  14. I just went for the Kindle version of Julia Turshen's Now & Again: Go-To Recipes, Inspired Menus + Endless Ideas for Reinventing Leftovers @ $2.99 I see the Kindle version of Nik Sharma's Season: Big Flavors, Beautiful Food is also $2.99 The Kindle version of Joanne Chang's Flour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets & Savories is the same price. Those three are at the same prices on both Amazon.com and Amazon.ca
  15. blue_dolphin

    Breakfast 2019

    It was really good. The airport in Burlington VT has a branch of a local restaurant, The Skinny Pancake, known for their crêpes. They cook everything to order, very much worth the modest wait!
  16. What a treat! I was away all week with no WiFi and a crappy cell signal that could barely load photos so I "saved" this to read once I got home and enjoyed it with my morning coffee today. It was a delight, as always. I'm amazed at how much you manage to get done - picking, canning, cooking up a storm (I'd like to have one of everything, please 🙃) and sharing it all with us! Thank you.
  17. blue_dolphin

    Breakfast 2019

    I'm afraid it's run aground on the rocks
  18. blue_dolphin

    Breakfast 2019

    Airport version of an Egg McMuffin. The signboard touted cage-free eggs, house-made muffin, local ham, Cabot cheese. The sun’s not up yet, so I’m sharing yesterday’s Editing to add today’s sunrise. Above Burlington, VT & Lake Champlain
  19. I lurked here for years, amazed at the chatter of so many well known voices. I was sure I didn’t belong but happy to listen in! eG members have taught me much, cost me more and saved me from many disasters but what’s benefited me over the last few years was learning from many members that it’s fine to barber almost any recipe down to a single serving or two and knock myself out cooking up a storm....for MYSELF...if that’s what I want!
  20. blue_dolphin

    Breakfast 2019

    A moody Tuesday sunrise Followed by what will be my breakfast for the next few days English muffin with peanut butter and banana. Sliced apple - crisp and tart Macintosh from a local orchard. Black coffee.
  21. blue_dolphin

    Breakfast 2019

    It’s a small town!
  22. blue_dolphin

    Breakfast 2019

    Yesterday’s sunrise was lovely And was followed by the same drive to the apple orchard for coffee and donuts as I showed the day before. This time, I also bought apples and a jar of apple salsa. Today’s sun was very reluctant but eventually put in a brief appearance Breakfast was an English muffin with peanut butter and banana. Coffee at Stewart’s (gas station/mini mart/ice cream/dairy place, where I bought the muffins & bananas) was free today, courtesy of a local bank.
  23. blue_dolphin

    Breakfast 2019

    Yesterday’s sunrise: Followed by half a mini quiche from TJ’s freezer section: My quiche is better. Today’s sunrise - almost 60°F! A heat wave is upon us! Followed by a drive to Rulf’s, a local apple orchard, for fresh donuts and coffee, consumed out on the porch. There were 2 donuts, both warmed just a bit in the oven. I ate them both.
  24. The other day, I popped into the TJ’s in Burlington VT and spotted this Beecher’s Flagship cheddar from Seattle. It was priced ~ $12.99/lb so not a crazy cheap bargain but it’s a delicious cheese. I used to buy it often when I traveled to Seattle regularly for work. A good cheddar to try wherever you spot it!
  25. Don’t be too terrified of your centrifuge. Read the manual and use the machine with respect and care. Watch and listen as the centrifuge gets up to speed so you can stop the run if there are unusual sounds or vibrations. Never, never override any chamber locking mechanisms. Understand that rotors have speed ratings that are independent of the speed dial on the centrifuge itself. Just because a centrifuge can go up to 10,000 rpm doesn’t mean that is safe for every rotor so know the max rpm for your rotors when they were new and don’t ever exceed that. Rotor manufacturers tend to de-rate or lower the max rpm of older rotors so if 4,000 is the max for your rotor and you suspect it’s seen very heavy use, you may want to consider spinning a bit lower and longer to get the same result. That said, a small scratch is extremely unlikely to cause catastrophic failure at 4,000 rpm in an otherwise well balanced rotor.
×
×
  • Create New...