Anna N

Thank you. I’m glad you worked it out and shared it. I think the instruction was very poorly written.

Brilliant, I say, brilliant.

“But, in my testing, I happened upon an even more convenient method: letting the ball of dough proof in a towel-lined mixing bowl, then, after proofing, I would place an inverted aluminum sheet tray directly over the smaller bowl, and flip the tray and bowl together before carefully removing the cloth. You wind up with a tall, shapely ball of dough that’s ready to bake.” Explain to me “smaller bowl”. What is the larger bowl doing and where does it come into this picture? Edited to add that I have made hundreds of the “no knead” bread using the Dutch oven method.

I think you need to seriously re-consider this delayed start for safety reasons.

I read it over and over. The final few paragraphs confuse the hell out of me. I cannot figure out how he is accomplishing baking without the preheated Dutch oven. I’m going to make another cup of coffee to see if that helps.

Thank you. I found it fascinating. However, I was almost put off when I read about an extra virgin olive oil farm. it was hard to picture all those bottles hanging from tree branches.

As I said, it will never be an issue for me. I love trying new things but I am never going to drop $300 for that privilege (nor even for butter-poached lobster!) I was just trying to say that I think it’s going to be a hard sell even for those who can afford it.

The Washington Post reports: “Adam Davidson, writing for the Wall Street Journal, sampled some dishes from Eleven Madison Park’s new menu and was impressed, particularly by the “amaranth seed and sweet peas served with a creamy fermented almond cream and pea-miso purée.” “The moment I tasted it, I laughed, turned to Humm and said, ‘This is going to work,’” Davidson wrote.” I have a fairly good idea how lobster poached in butter will taste. . I have no clue how amaranth seed or fermented almond cream will taste. This is never going to be a real issue for me but for someone who is being asked to drop 300 or more dollars on a meal, it could matter a lot.

When a restaurant of this calibre decides to go vegan the knee-jerk reaction seems inappropriate. But I can’t help it! Still it will be interesting to follow this and see how things evolve.

I think we basically disagree on certain things having to do with sous vide. It’s not a matter of rushing it, rather it is a matter of making sure that SV works for me rather than the other way around. Only at the very beginning did I buy into the extremely long times advocated by Baldwin and Nathan. For basically tender beef steaks where the end result will produce a rare steak I know I can get dinner on the table in under two hours because that would be the maximum time I would allow a tender steak to hang about in the SV. We are not talking now about cooking for future meals. We are talking about taking it out of the sous vide bag and searing for immediate service. Issues of safety and pasteurization don’t enter into this equation. Your mileage may vary of course. We each need to do which is best for ourselves.

Even Kenji suggests that 45 minutes/130°F for a 2 inch tenderloin steak is sufficient! Here.

I cannot make sense of this. After 2 1/2 hours at 129°F how is it possible that it only reached 117°F. They must’ve been some huge steaks to not get up to temperature in 2 1/2 hours. I’m sorry your dinner was ruined. I just want to understand how it happened.

This one?

So you were.

I’m not sure that anyone was making a judgment so much as trying to figure out why Ripert’s oil of choice was canola. (Certainly there were plenty of judgements about the oil itself.) And I’m not buying that it was the publishers choice since almost every recipe of his I have so far encountered calls for canola oil.

Indeed.

Happy Kentucky Derby day, Shelby. I thought you’d like this wonderful piece of news that I found on CNN this morning. Apparently according to this there is no reason to put mint in a mint julep. “How do I make a mint julep? You may have to make the syrup overnight if you don't buy it premade, but it really has only three ingredients -- the syrup, the bourbon and the ice.”

I dunno. One of my favourite beef “curries” came from there. 😂

Sure beats shrimp on the Barbie!

Hmmmm. And all the recipes containing milk, butter, cow’s milk cheese?

If you missed it the first time it’s available now on amazon.ca for $1.99 Canadian.

Thanks for posting this. Makes me think I was born into the wrong culture. I so enjoy a meal made up of so many different tastes and textures. After almost 13 months in lockdown I have to say that 14 days sounds like a cakewalk.

As hard as I try I cannot get my head around pork and cheese. But when I Google pork and cheese… Must be just me. Ham and cheese I get. Even cheddar smokies I get but pulled pork and cheese I can’t get to compute. 😂

I had completely forgotten that you had tried these!

And what do you think? I find it a bit odd that they would use this format pastry for that filling.