JoNorvelleWalker

But keep in mind @Shelby said these beans were ones that came in the last bean club shipment. The only beans in the last bean club shipment that look remotely like the picture would be Cranberry.

My guess is Cranberry beans if it was something from the last bean club shipment.

Ricotta ravioli... Sauce from recent recipe of spareribs and sausage. Ten year Parmigiano-Reggiano. Fifteen year Pusser's (not shown).

The link goes to a Sur La Table pot "Made in China exclusively for Sur La Tab". No mention of Kuhn-Rikon? The bottom is aluminum. Have you tried the pot with the Paragon? I would like to find a similarly proportioned frying basket that would fit my Fissler. For frying chicken, tongs work great; for French fries not so much.

Long day. Philips-grilled spareribs. Gnawed to the bone. Bread. Cucumber and Momofuku ranch dressing not shown.

Nothing says you can't have two. Or three.

@teonzo or anyone, any advice on wrapping the dough for freezing?

Why not? Yesterday I bought another pound of yeast.

I've been reading Diana Henry's From the Oven to the Table: Cauliflower meets the Saxons. Be afraid; be very afraid. Hide the children and the kale and go watch a Godzilla movie.

Last time I had this discussion with my son they used meal kits. (Two teenagers, two adults.) Can't see it myself.

All the more reason to put them on the plate. I did not know wild turkeys were permitted to be hunted in NJ. I occasionally see turkeys on my way to work and at best they are intimidating.

I'm with Anna on this one.

And here I thought I liked you.

Take out the spatula before you run the motor.

How can one pass up another ramen book? Particularly what looks like a comprehensive and well written ramen book. And when one has a $1.00 Kindle credit.

Was the dough shaped or not yet shaped when you froze it?

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.

Delicious. The dish deserves high marx.

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.

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.

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?

I'd use the water level scale marked "sushi" on my Zojirushi.

Looks like mold to me.

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

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?