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JoNorvelleWalker

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Everything posted by JoNorvelleWalker

  1. It's been a couple years... Anyone currently making their own orgeat? Over the decade I've spent more on @feste's orgeat than any one human should. Sadly she seems to be having logistics problems. I can't do without orgeat so I need to learn how to make my own. Charles H. Baker Jr. published an orgeat recipe from 1817 but it has 2 cups of rosewater to 2 pounds of almonds, and no sugar. That's in addition to the orange flower water. Since Baker calls this a syrup I'm sure sucrose must be in there somehow. Did rosewater use to have been sweet?
  2. This might be considered an absurdly, stupidly basic baking question: when baking a hearth bread that has been brushed with butter, how do you prevent butter from running off the edge of your baking steel?* I'm getting tired of putting the baking steel through the dishwasher. *"Level the oven" is not a valid answer.
  3. You can see a bag of farro on my shelf, above the Tilda Basmati.
  4. Indeed. I have tried Tamaki Haiga but I did not care for it. I don't like brown rice either.
  5. Top bedroom shelf. Antica Riseria Vignola Carnaroli, Santo Tomas Bomba, Tilda Basmati. Not shown, bag of Tamaki Gold on the floor. Less interesting rices in the kitchen. The rice I go through most is Tamaki Gold. Edit: if we may include wild rice I go through much Bineshii Ghost.
  6. It is sad that even poor Paragon, who may or may not still be in business, provides a better app than anova. Don't get me wrong, for the most part the anova app is functional, but then so is an outhouse. They've been working on this for more than four years.
  7. JoNorvelleWalker

    Dinner 2020

    Lydia Bastianich's Gorganzola dressing. A change from Momofuku and Vivian Howard's ranch,
  8. Yesterday I threw out a bag of Medjool dates. Food is no bargain if it's not something you are going to eat.
  9. JoNorvelleWalker

    Dinner 2020

    I started in the afternoon.
  10. Tagine bread... I started from @Wolfert's Marrakech tagine bread recipe. This is a soft semolina loaf. First I converted @Wolfert's cups to grams. Then I added a preferment. I replaced the olive oil with butter. This is what I came up with. Preferment: King Arthur Organic All Purpose 120g water 120g yeast 1/32 teaspoon (approximate) Dough: semolina 410g water 300g yeast 1.5 teaspoon Diamond salt 1.5 teaspoon sugar 1.5 teaspoon butter 3 tablespoons preferment (above)
  11. JoNorvelleWalker

    Dinner 2020

    @Wolfert's chicken with caramelized quinces and toasted walnuts... Marrakech tagine bread... As with any @Wolfert repast I sat down to dine at 3:00 in the morning. And that's without the cubeb.
  12. You could get yourself a juicer...Kuvings is still 30% off.
  13. I am not as enamored with my little green dress as I had hoped. I thought it was wonderful as a base for ranch dressing as a change from Momofuku, but not so great for coleslaw. Nor did it work for me as pesto. Don't worry, I will almost certainly use it up.
  14. Does orange blossom water go bad or lose its flavor? I have a bottle with a best by date of 2013. Would it be OK to use it?
  15. I shall never again run out of cubeb. Possibly I never had cubeb. Most likely I have cubeb and cannot find it.
  16. I use stale bread for bread crumbs, Bugialli recipe. But be it known, stale bread can be resuscitated by heating to 77C. Waste not, want not.
  17. I drink whole milk. I use heavy cream on cereal. Real garlic goes with almost anything. You've never had garlic ice cream?
  18. The only fruitcake I have made was from the NY Times recipe. To my taste the texture was ruined by fig seeds. If I ever make fruitcake again* I'd probably use the NY Times recipe but omit the dried figs. *which is by no means assured.
  19. On sale for $39.99. I have an onion to grate but I don't think delivery would be in time.
  20. APO made Wall Street Journal's Tech Gifts of 2020 list.
  21. Tonight I put LGD on pasta. I thought the flavor was too sharp, that is, too acidic to work as a pesto. But then I mixed it with some leftover tomato based meat sauce and I thought the result was pretty good. Not as exceptional as adding it to ranch however.
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