Anna N

I have an old iPad permanently plugged in and ready and waiting at the end of my breakfast bar. I would like to tell you it is in constant use. And it was.…… until I got an iPhone 6Plus.

I am incredibly spoiled in so many ways.

Naan take 2. Oven 550F. This first side for three minutes. Second side for one minute. Interior. Much, much happier with this batch. Don’t think you can ever compete with a Tandoor nor even with a Big Green Egg. But I wouldn’t be feeding these to the dog (oh wait a minute) the cat under the table. A word of advice to anyone else who is going to attempt these on a stone in a home oven. Find a way to brush the stone free of loose flour between batches else you’ll have some pretty ugly looking black and burned flour on your bread.

Much better. The pastry was made (especially for me) by@Alleguede who owns the fabulous French pastry shop, Goûter.

I bet it was good but challenging to eat.

I am not seeing this as a very viable option unless I’m prepared to spend many hours baking Naan. At the most I could do two at a time. This would require reheating the oven many times as I turn it off and turn on the broiler. I am actually thinking of attempting a couple on top of the stove in a well-heated, cast-iron skillet. But thanks for the suggestion.

If you read the comments someone else attempted it with walnuts which they chopped up in the food processor and apparently it worked!

If you experiment let us know how it works. I have the almonds so I’m very tempted!

I don’t claim to know much about baking but this quote from the recipe linked to makes me suspect that walnuts would not serve as a replacement for the sliced almonds: ”It’s not entirely clear how these three ingredients become a cookie, but between the handy glue of egg and sugar, the architectural advantages of sliced almonds, and the crispability of all of the above, they do.” My bolding.

My first attempt at Naan was not all that successful, either. Despite being well docked this one puffed up and wrestled with my oven thermometer. But it is nicely marked. After that very few of them were marked at all even though nothing else changed. I don’t think my oven is losing enough heat to make a huge difference. I am doing them one at a time but by the time I rolled another one the oven should have recovered. Initially I was attempting to lay them on the stone by hand but most of them managed to fold so I resorted to the peel which worked much better. The oven is definitely not hot enough even at 500°F. The dough is drying out before it is truly cooking as it should. I have five more balls of dough resting in the fridge and will attempt to cook these tomorrow. I will turn my oven up to its maximum of 550°F to see if that changes anything. According to the books an overnight rest in the refrigerator should help relax the dough considerably. The last one which I would’ve expected to be better but I never did improve on the first one.

3-21

Thank you. I have every excuse in the world as to what went wrong but the bottom line is I was not paying the attention they deserved (to meet my own sense of pride).

Or make some Tuscan bread.

Apparently I was not channeling my inner Thomas Keller when I made these as evidenced by their varying sizes and inclinations to come undone. But they will still be very much appreciated by my number two (bachelor) son. Had I made a better job of this I would’ve given credit to the eGullet member who made the puff pastry. Tomorrow I shall try again.

Wow. That sounds like a lot of salt. I think commercial salted butter contains around 1.5 to 1.8 percent. But I could be wrong.

Do not have the appliance but I did download the app. Initially yes you see only recipes. Select either meat or vegetarian And it should take you to a screen where you will see the blue button at the bottom in the middle. At least that’s what happened for me

I’m neither a builder nor a scientist but I do know that over time even the squarest building will settle and there goes your square.

I could easily become addicted but I wish they were about half the size. I would still eat both both halves but at different times. These were a sweet without being sweet which I really, truly appreciated. Hard to believe I’ve spent 70+ years without them.

Even for Prime customers in Canada it’s $18.99. Ouch.

Today with many errands to accomplish in many different parts of the GTA (Greater Toronto Area) @Kerry Beal and I found ourselves running out of time. Our planned lunch at a highly recommended Indian restaurant soon disappeared in the rearview mirror. Having said that, for a change, and because it only happens every blue moon or so, I enjoyed this: Popeye’s Louisiana-style chicken. We each ate a thigh and I polished off the coleslaw which is hiding beneath the biscuit in the far corner on the right. The chicken itsself supplied my salt requirements for at least the next 30 days. The biscuit, for only two bites, was good for at least another 30 days. I’m not bringing up an issue with salt, but because I don’t eat very much processed and/or fast food, the salt was front and center. That is merely an observation not necessarily complaint. But for dessert from Francesca’s Bakery, Sicilian-style cannoli (sheep’s milk). Believe it or not I have never had cannoli before!

It was incredibly tender calamari.

So these two ladies who lunch (me and @Kerry Beal) found ourselves in Streetsville at lunchtime today. While Kerry conducted some business I remained in the car googling for a place where we could eat. It seems we were in the middle of another Little Italy but as one of us is trying to remain low carb, pizza and pasta didn’t seem like the best idea. Further searching turned up this. A small Thai/Chinese place. Ginger tea for Kerry. Spicy calamari. Green curry chicken Garlic beef with peanuts.

Amazing!

Planned overs. I roasted some vegetables a couple of days ago and some chicken thighs yesterday. Today I combined some of the vegetables with a shredded thigh and some sautéed, sliced onion to make a fast and comforting bowl dinner.

Ah yes. I have seen some of the stuff in discount stores. If it’s copper then I have a degree in metallurgy that I didn’t know about.