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Everything posted by JoNorvelleWalker

  1. Was the dough shaped or not yet shaped when you froze it?
  2. On evenings I bake, dinner is typically an apple. Tonight I took one for science and the team. Honeycrisp has never been my favorite variety, though it ranks up there. Pink Lady I always thought was superior, not to mention a cheap date. Last year I discovered Lady Alice who reigns as my current paramour. Granny Smith remains my elder mistress, she never disappoints. And so to my tasting with malus aforethought: Pink Lady was not available; the showdown was between Honeycrisp and Lady Alice. Both organic and fine specimens. Bread, quartet of cheeses and a liter of methode rotuts for cleansing of the palate. (Palate can get awfully dirty.) To begin, Lady Alice was the prettier of the two. The Honeycrisp perchance had too much green. Both had fine sweetness and acidity. Slightly different aromatics. The Lady Alice won out on texture. And the Honeycrisp oxidized faster than the Lady Alice. (It takes some while to cleanse the palate properly.) Indeed the Lady Alice suffered no oxidation during the course of the experiment. Could I have told the difference in a triangle test, probably. Could I have guessed the variety blindfolded double blind, probably not. Still, tonight's nod went to Lady Alice.
  3. JoNorvelleWalker

    Lunch 2019

    Delicious. The dish deserves high marx.
  4. I haven't checked recently but Shoprite most likely still does not have frozen peas. Now that you mention, I am out of them. Thank goodness for amazon.
  5. Tonight's loaves were tacky; hard to shape. Particularly the boule. If I had to guess I'd say the dough was undermixed. Without exception I have a problem mixing with my KitchenAid because the dough hook never fully grabs the small amount of dough. This is the reason I asked about making larger batches and freezing a portion of the dough. Sadly, @teonzo, the blast freezer has not yet shipped.
  6. While perusing MB for something else I came upon a footnote (2-277) which advised to use 25% more instant yeast than specified if the instant yeast was stored in the freezer (as is mine). Thoughts?
  7. I'd use the water level scale marked "sushi" on my Zojirushi.
  8. I'd be interested to learn who first came up with the idea. Probably someone living far from open water. Different seas have different degrees of salinity.* The Mediterranean Sea is 38 g/kg. The Baltic Sea is 10 g/kg. The Dead Sea is 337 g/kg. The rule is stupid. Not to be taken littorally. It simply means salt your pasta water. *https://en.wikipedia.org/wiki/List_of_bodies_of_water_by_salinity
  9. JoNorvelleWalker

    Dinner 2019

    Spareribs and sausages from The Romagnolis' Table (p150). Polenta is organic heritage stone ground corn from Piedmont by way of Zingerman's Ann Arbor. Thanks to new support socks from amazon I was able to stand at the stove for hours reading My Drunk Kitchen* without intolerable pain. Orange and black, Princeton colors, though I would have preferred pure white. *what else is there to do while stirring polenta?
  10. Aren't the current iPhones water resistant?
  11. This may be a stupid question... Is it possible to make a double batch of bread dough, freeze half, and later thaw and shape the dough and have it rise?
  12. JoNorvelleWalker

    Dinner 2019

    Congratulations on the "Family Reserve". Was that from your visit to Louisiana? (I am partial to Family Reserve myself.) Edit: never mind, I asked before I saw your post.
  13. JoNorvelleWalker

    Dinner 2019

    Chartreux V.E.P. as a digestive. Seriously, I don't seem to have a particular problem.
  14. JoNorvelleWalker

    Dinner 2019

    A most simple autumn meal. May not look like much but one of the finest dinners I have enjoyed in some while. All components prepared to perfection. For reference: CSO parslied steamed potatoes 25 minutes, sockeye salmon Philips-grilled 8 minutes, Brussels sprouts boiled for four. Chartreux V.E.P. as a digestive.
  15. JoNorvelleWalker

    Dinner 2019

    Greens might be acceptable.
  16. I love my Brussels sprouts simply boiled, with no ranch dressing. Maybe a touch of vinegar.
  17. Here's more information from the preserved lemons topic: https://forums.egullet.org/topic/8816-preserved-lemons/?tab=comments#comment-76944 The Moroccan preserved lemons I have bought are the little ones @Wolfert mentions a few posts down.
  18. I have only cooked with purchased Moroccan preserved lemons, never made preserved lemons myself. However all the preserving recipes I've seen call for whole lemons, not wedges nor cut up lemons. @Wolfert and her books have much useful information. Some Moroccan tagine recipes call for using the whole preserved lemon, skin and flesh and all -- others just the skin. In which case take a spoon and scrape out the lemon pulp. If it helps I found it was less expensive to buy preserved lemons from Morocco than to buy American lemons in the supermarket which would then need to be preserved. Plus, the ones from Morocco were the correct variety of lemon. If you have a lemon grove in the back yard your mileage may vary. Indeed, salt preserved lemons are salty. Consult the recipe.
  19. I just received this: http://amzn.com/B00A9OF6NS I have been using this: http://amzn.com/B01M31VHNZ Both products apparently by the same company. One seems to include oil and the other not. When should I use one product or the other?
  20. JoNorvelleWalker

    Wine books

    I've started reading the new World Atlas of Wine. The wit and charm of Johnson's prose is gone. The photographs are few and small, and poorly reproduced. Maps are ugly. The much loved bottle labels are not to be found. The type is now in an illegibly small font. The publisher should be taken out and shot. This is not to say the text is not information rich and accurate and up to date. But, hey, why bother? It brings no joy.
  21. JoNorvelleWalker

    Dinner 2019

    Dinner was supposed to be...but a migraine got in the way. Maybe you will get to read about it later. Anyhow, fear not, I did not go hungry. Sockeye from amazon. Spice Trekkers' Gaspesian Salmon Rub. One could do far worse. No ramps were harmed in this presentation.
  22. Makes me wonder who is going to eat whom.
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