Okanagancook

Get thee to a dentist and get well soon.

Also watching with interest. My DH is the bread maker in the house. We don’t eat a lot of bread but what you have made so far looks very tasty.

All your meals look sooo appetizing!, I have a terrible summer cold and have not managed to eat dinner for the past three nights.☹️ despite looking at this thread. DH made pizza tonight and I have managed to keep a slice down. Sorry, picture was taken which hopefully will appear in the next few days.

FAs good as that looks, I would have trouble eating that much food, maybe half. Seems to me are portion sizes in general are overthetop ?

Looks a lot like white cardamom from my East Indian store...rounder rather than oblong.

Yikes Red Rated = avoid https://www.seafoodwatch.org/-/m/sfw/pdf/reports/c/mba_seafoodwatch_channelcatfish_chinaponds_report.pdf same with Tilapia https://www.seafoodwatch.org/seafood-recommendations/groups/tilapia?q=Tilapia&t=Tilap&location=imported

The recipe instructs to macerate in vinegar. i don’t bake I am clueless otherwise.

I think because of the comma they mean measure the whole strawberries and slice them 6 cups whole strawberries, sliced

Yes, they look like they are lockable...definitely a necessity.

A16 is a cookbook from the restaurant of the same name....Italian.

It’s a beauty alright! where is your main prep space? I see your island is on wheels which will be very useful. you may end up switching the bottles of oils and vinegars to one of those pull out drawers so you can access all of them easily. i have said bottles in a deep drawer that is divided into four compartments. It’s easy to recognize ingredients from their lids.

@Shelby I can do that....A16 zucchini salad edited to note I forgot the pecorino cheese slices on top.

That's interesting. I have not seen these. I wonder what they taste like.

Great looking meals everyone!! Last night was asparagus butter (sautéed asparagus spears in butter and blitzed to make a sauce) tossed with pasta and par-cooked asparagus slivers; lamb chops and zucchini salad from A16. The salad was very refreshing. Used the first zucchini of the year. It is a very simple recipe. Slice the zucchini thinly, salt and let sit for 20 minutes then rinse and pat dry. Mix with sliced green olives, parsley, mint, pepper, lemon juice and olive oil.

I let it rest a few minutes before kneading and it was about one cup of flour to one egg and a little mist of water to bring it together...oh and a teaspoon of oil. I let the dough rest in the fridge overnight before attempting to roll it. It was so far away from pasta dough.

Probably a combo of the lack of fine grind and the grain not having enough gluten. Here a picture just after I mixed it and attempted to knead....that did not work; and a picture of it dropping through the pasta roller.

I am sad to report that my Vitamix ground Durum wheat pasta experiment is an epic fail...it’s in the bin. Absolutely no elasticity...it crumbled through the pasta roller🤕 Maybe cutting it with some all purpose or 00 flour. i will be interest in proper milled flour works. @Paul Bacino what kind of pasta extruded do you have?

Great link, that last one, thanks @rotuts

I have a Vitamix grain jar and just ground some durum wheat berries for pasta. I will post tomorrow when the dough has rested. It is very stiff and not very elastic..probably because the flour is too coarse. It took awhile for me to get enough flour and even then it's not very fine...certainly not as fine as a grain mill....hummmm...better hide my credit card.

For the pasta...try some of your Red wheat...grind as fine as you can and use the one egg per cup wheat...as a start because as @rotuts points out, hydration with column measures will be nonstandard. I use a water spray bottle to moisten if the dough needs it.

For stretch and folding techniques eGullet’s AnnT has a wonderful pictorial http://www.thibeaultstable.com/2015/10/artisan-bread-step-by-step-pictorial.html

John Besh uses minced white onion also. I agree...it provides a back ground flavour and not in your face onion.

Anson Mills have wonderful products and they grind their own flours...cold ground. Their recipes are developed by a chef who worked in Cooks Illustrated trust kitchens so the recipes are good. Here is a link to their breads. https://ansonmills.com/recipes/674?recipes_by=grain

I’m jealous! What a beautiful machine. Did you get yours on Amazon? I borrowed a neighbour’s machine to try it out. Definitely a learning curve. Our problem is we wouldn’t eat all that bread but Marc Vetri in Mastering Pasta loves fresh pasta made with freshly ground flour. Here are some points he makes: wheat grown in in the spring contains more protein than wheat grown in the winter. hard wheat is developed to have a high protein content...soft wheat less. wheat for pasta needs to be ground finely so it rolls out easily. freshly ground berries oxidize quickly so best to mill just before using as one would with coffee beans. for the best taste freeze your berries before you mill them....more volatile flavours and aromas are retained. Store any milled flour in the cold. fresh flour behaves differently from aged flour. Overtime the aged flour reacts with oxygen and moisture causing its protein to combine with one another creating longer chains. This produces more stable and elastic dough producing higher rising breads....but not as much flavour.. durum flour for pasta produces a slightly chewer texture and better durability for shaping. he has a chart of wheat flour characteristics.. farro or emmer is 16-17% protein; moderate flu ten strength and low elasticity durum is 14-15% protein; strong gluten strength; low elasticity have fun playing and keep us posted.

It was a whole catfish. It was farm raised..not sure where. I don't think the SuperStore offers fishmonger services so I would have to do it myself. If they appear again I will try one. Thanks.