JoNorvelleWalker

What is crumb? I had never heard that term before in the context of chocolate. Or is the definition just "milk, sugar and cocoa mass cooked together in a vacuum oven"? Now I want some!

Remember Cadbury in the US is made by Hershey. Nothing at all like the English Cadbury.

Modernist Bread indeed has an index. People overlook the index because the index is so large... https://forums.egullet.org/topic/148422-modernist-cuisine-the-art-and-science-of-bread/?do=findComment&comment=2199598 and following posts. I am making Modernist Bread's French Lean Bread recipe this afternoon. The ingredients are: Flour Water Salt Yeast

I am probably the guilty party. I have been promoting the peppers after first having had them in a tin of Matiz wild sardines. I recently received another shipment from the folks at supermarketitaly.com The idea of using the liquid is new to me. I might try some in coleslaw.

The Bodum went back. I now have a V60 clone that is glass, not plastic. So far so good. Yes, I know, it will eventually get broken. Coffee is no better than the Aspen. No worse either. The drip is slower than I expected. Maybe I need a courser grind? I got a new scale too. Small and accurate. (eG-friendly Amazon.com link) I think the Turkish coffee I made was better than any of my pour over attempts. However until I can attain a suitable electric grinder, more Turkish coffee will have to wait. My manual grinder can grind it, but I can't.

I'm sorry, but this behavior seems strange to me.

Interesting. According to Wikipedia chicken Maryland means different things in different countries. The cut of thigh and drumstick together is the Australian definition. In Maryland chicken Maryland is fried chicken and gravy, garnished with bananas. I had never heard of it. https://en.wikipedia.org/wiki/Chicken_Maryland

Nuts.com came through a day earlier than promised! Batch 34: 90g blanched Spanish almonds 90g apricot kernels 350g water 280g sugar 60ml Wray & Nephew Overproof

Last night I went to prepare my monthly batch of orgeat. Till I discovered I was out of Marcona almonds and organic Turkish apricot kernels. How could this have happened? Tonight's libation was a Knickerbocker: @Splificator's recipe. Raspberry gum from @feste's Small Hand Foods. And for the rum @Ed Hamilton's Zombie Blend. Not a mai tai by any means, but tasty and the job gets done.

Three pies made from Artisan Pizza Dough, Kitchen Manual page 54... The Artisan dough is a joy to work with and not difficult to make. Plus it lasts and lasts. The mushroom pizza was baked after five days fermentation. I was too tired to measure pH of the mushroom pie, but at the start of fermentation the dough pH was 5.37, 22C. Two days later the plain pizza was pH 5.11, 23C. After five days the pomegranate pizza was pH 4.97, 24C. I still have enough Artisan dough for one more pie. What is new is these pies were baked in my APO at 250C, on the 1 inch thick aluminum slab I typically reserve for my big oven.

Thanks. Assembly complete. No blood spilled. Nor wine. Now I have to clear a path to the wine closet. But that will be another day.

Well, no, the wine rack still needs to be assembled. Working on that now.

I found the wine rack.

Speaking as a raven perched upon a bust of Pallas I might mutter "Paragon" and an induction copper pot from Falk or Demeyere.

I cooked a pot of Domingo Rojo a couple of nights ago. Leftovers may be tomorrow. Good beans they are.

Indeed.

I shall never again misplace a wine rack. A wine rack I have to review. How can one lose a wine rack?

How many flights up is your new kitchen?

I have an antique Arkansas stone but no talent to use it. I plan to try the steels and strop on my $30 knives. But I could use more guidance on how to hone with a strop, as it is not something I have done before.

I've never tried to sharpen my Watanabe at all by any means! I would have thought the strop shouldn't hurt?

Odd? I thought the shape of sardine cans was the same most everywhere. The cans I was opening were these: https://www.conservaspinhais.com/ Sardine cans I see on Alibaba look the same. Sardine cans here used to come with a key on the side for opening, but I've not seen that style for many years. All available to me have pull tabs. The cans with the key were the same shape though. Checking the UK, I found cans with the pull tab on the corner rather than in the middle of the narrow edge. But again, the UK cans appear to be the same shape. https://www.john-west.co.uk/products/fish-type/sardines/

Honing? I have always used the third stage of my Chef'sChoice sharpeners for honing. Now I have two smooth steel honing rods, one round, one oval, and a leather strop -- as well of course as Chad Ward's book. (eG-friendly Amazon.com link) (eG-friendly Amazon.com link) (eG-friendly Amazon.com link) Where should I begin? In particular I am not sure when to employ a round rod or an oval one.

Campari, Kumato, Mexico or Canada, same company. Wish I had some now.

In this case a case is six bags of farro.

I have cooked with farro, but I was not fond of it. Unfortunately I have a case of farro someplace. Probably just as well I cannot find it. However there is a farro ravioli recipe I'd like to try from Kristen Kish. If my health ever improves and I can find the farro.