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    New Jersey USA

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  1. Thanks. I looked at Forkish's overnight pizza dough with poolish. While scaling down the recipe seems doable, you made a valid point: "why switch?" Only because when I bake three loaves plus a pizza there is a lot to eat. Though I must say my last bread dough pie was not half bad.
  2. Typically my pizza is made from leftover bread dough. Is there any reasonable method to prepare 200g of pizza dough?
  3. Good stuff. Thick consistency, no need to homogenize. Sadly one can consume only so many mai tais. Unless your middle name is Milhous.
  4. That's what they tell the revenuers.
  5. JoNorvelleWalker

    Dinner 2021

    APO chicken thigh, broccolini, ghost bineshii.
  6. https://forums.egullet.org/topic/161722-vertical-slow-juicers/ As it happens I used my blender and juicer yesterday to make orgeat. Here's the recipe... https://forums.egullet.org/topic/52996-orgeat/?do=findComment&comment=2301356
  7. I stock both. Kewpie is for Momofuku ranch.
  8. Pleased and surprised to see Hellmann's.
  9. Batch 10. It seems a batch of orgeat is lasting me about three weeks. Ingredients for batch 10 the same as Batch 9. One difference: batch 9 was rather thin, so I cooked batch 10 to a more syrupy consistency. Probably too viscus to homogenize. It will be interesting to see if the fat of batch 10 eventually separates or not but I'm guessing the result will be OK. Taste is great.
  10. Recall the original CSO did not have a steam clean button either but it would still steam clean.
  11. JoNorvelleWalker

    Dinner 2021

    Baked potato, APO chicken thighs, sauteed mushrooms. Before @Duvel gets a chance to ask, the battery was dead.
  12. Apparently quite different Quite taximetrically dissimilar from our shad, Alosa sapidissima.
  13. What species is yellowtail shad? Sounds very different from our shad here.
  14. Yes, perforated Silpat. (eG-friendly Amazon.com link)
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