JoNorvelleWalker

In Shoprite this afternoon I saw an Asian looking woman with about eight or ten pineapples in her cart. I wondered what she was doing with them.

I have a Fissler with the textured surface. I like the pan. I suspect the textured surface may help prevent sticking but that is not a scientific observation.

Long time since the last date I've had.

Neapolitan with poolish. Same as my last half dozen or so attempts. I think I may have let the dough ball cold ferment too long. The first pie from this batch of dough baked fine.

Last night's pizza...

Pizza tonight. Sadly my pie stuck to the peel. With all that that entails. However the bits I salvaged from the oven were quite tasty. Dessert is Modernist gelato, which makes up for a multitude of sins.

I have to ask, what are you trying to accomplish with the Sonicprep that you couldn't simply achieve* with a rotor-stator homogenizer? *at far lower cost

Orange sauce.

Update: after last night's white pizza failure, I reheated the leftover pizza (thank you anova) with a pile of sliced sopressata. Not bad, if I don't mind saying so myself. Camera battery is charged, my battery is still exhausted.

That tara gum works great in the application. Modernist Pantry has a tara gum video.

I wanted a change from my usual red pizza. I drained some mozzarella and ricotta. I whisked the ricotta with heavy cream, nutmeg, and white pepper. Spread on the dough and dotted with mozzarella. When it came time for the picture I was greeted with "Battery Exhausted." I fail as a photographer. By that time I was pretty exhausted myself.

For example I was told there were something like six bottles of Joy allocated to New Jersey, admittedly a small state. How many of us are mixing it in mai tais? Though most usually if I drink something neat it is barrel strength, single barrel Whistlepig. I don't go looking for it at the corner gastropub. (They have great cider on tap though.)

Wish I had room to store a spare.

As we speak I am finishing up a pint of Modernist peanut butter gelato. The version with tapioca is OK, but the version without tapioca is far better.

Now days I don't frequent establishments where they serve what I would drink neat neat.

I see cream cheese. Edit: Jeni does not share her recipes. She wrote an ice cream book about something vaguely reminiscent. Dante would consign her to the circle of hell for frozen desserts.

That they have no idea what neat means.

I've had puzzled looks when I've ordered spirits neat.

Since I haven't seen it posted elsewhere... Beautiful book and backstory. About a third of the pages are traditional Alsatian farmhouse cooking. The rest are restaurant dishes. Kreuther is generous with his recipes, as well as giving credit to other chefs.

Did you overcook your pork chop?

Then again I recall back in the 1950's a family friend who was a physician neglected to mention those bottles of Scotch to the IRS and he went to prison.

I do have black pepper.

Sadly I have no Gorgonzola, cream fraiche, nor sliced pear. No fresh rosemary either.

Your shape looks a little like the gemelli I posted last night, or had I extruded it myself I would have called farmer's pasta.

I know I have another bag of King Arthur organic bread flour, but I could not find it. It is in the stairwell, someplace, and the stairwell is cold and dark. What I found first was a bag of Caputo Chef's Flour, so my current dough batch is about 2/3 King Arthur and 1/3 Caputo. While the dough is cold fermenting, what would be good toppings for a white pie? Suggestions or MP page references are welcome.