JoNorvelleWalker

It's been weeks, and Shoprite still does not have their house brand of organic cranberry sauce I like. (And of which I'd grabbed the last two cans some while ago.) The sauce was recently on sale. However the sale came and went with no product to be had.

https://forums.egullet.org/topic/153870-anova-precision-oven/?do=findComment&comment=2294927

You certainly can create your own multistep cooking programs. I outlined the procedure earlier in the thread. For sharing you could send someone the steps and they could enter them themselves.

Mine came two days ago. I can't bear to look inside.

No bluetooth. But the Paragon has bluetooth!

Try a chamber vacuum sealer as Chris suggested.

Remember that WiFi is not mandatory. No law says you have to connect if you don't want to. I believe everything except fan speed and multistage recipes are configurable from the front panel. That said, my recommendation would be to connect.

Go for it.

The sauce is an onion tomato sauce. Black cardamom pods, cinnamon sticks, mace blades, cloves are toasted in hot oil. The tomatoes and onions are added along with bay leaf and chilli and cooked down for 20 minutes with added water. The mixture is pureed and strained, The sauce is added to the lamb shanks (which have their own set of preparations) and braised with garam masala till the meat is falling off the bone. The sauce is then strained, enriched with cream and sugar, and reduced till thick. Saffron and rosewater are added -- along with mace, cardamom, and nutmeg, as well as fresh cilantro. The sauce is poured over the lamb as shown.

I'm sure there is some tiki drink meant for that.

Lamb Shanks with Saffron and Rosewater from Vivek Singh's book Curry (pp118,119). If not in "best things I have eaten" category, surely it is close. Will I make the recipe again? Not sure. I finished dinner sometime after 4:00 am. This is a restaurant dish, not a Jo's apartment kitchen dish.

For good or ill orgeat does not have much in common with almond liqueur. (Although yesterday I did get two bottles of cognac, mainly for Mississippi punch.) With cognac and orgeat one can make a Japanese.

Why? Was Jacques Pepin also responsible for little kids' restaurant dishes in Lower Saxony? Seriously, I used to grow kohlrabi. Burpee seduced me. Kohlrabi is beautiful. I just never figured out how to eat it.

Fortunately Holmium is non-toxic.

Not sure what to call this: at least inspired by Modernist pizza. It is a 3 day fermented more or less Neapolitan dough with poolish. As @Robenco15 suggested I used lower protein KA bread flour rather than Caputo Chef's 00, and mixed at 70% hydration. As @Chris Hennes suggested I hydrated in the chamber vacuum. I must say the dough handled beautifully, both for forming balls prior to fermentation and for shaping. Poolish was 100g KA Organic Bread flour, 100g water, yeast (small amount, not measured). Final dough was all the poolish plus 200g KA Organic Bread flour, 110 g water, 1.3g yeast, 7.5g salt, 0.6g ascorbic acid. I mixed and kneaded by hand then finished hydrating in the chamber vacuum. After dividing and shaping to a ball and cold fermenting three days at 54F, I brought dough to room temperature before final shaping. I baked as usual on my preheated aluminum, under the oven broiler. I was so pleased the pie did not stick to the peel. The pie baked between 2 minutes and 2 1/2 minutes, rotating once. So what went wrong? I believe the dough was over proofed. I think I should have used higher protein flour or not tried for a long fermentation. For the second ball I may need to apply dough CPR. Don't get me wrong, I have had worse pizza. However the crust was dense and I thought far too salty. Modernist recipes tend to call for more salt than I enjoy, although I can (and do) happily eat salt by itself. Thoughts or suggestions?

I have been around camels in Africa, just not in Morocco.

I spent only a brief time in Zagreb, but I had two lovely weeks in Croatia under Marshal Tito. Particularly the seafood was memorable, and the wines. I can't begin to remember all the names. What we call Zinfandel in the United Stares is genetically Yugoslavian (there is also some of the same grape in Italy). My most memorable culinary image was a post World War II Marshal Plan cooking oil container being used as a garden planter outside a little rural Croatian cottage.

Looks like beer bottles to me.

I shall never again* wait for a Cuisinart pot to boil on an induction burner. *twice in the last couple weeks.

Batch 13. Same as batch 12.

I learned something tonight. The answer to a mystery that has been with me a lifetime. I grew up in forties and fifties Philadelphia and spent every summer, all summer, in Seaside Park New Jersey, a couple houses from the beach. Thus I have no recollection of not knowing what pizza was. Nonetheless my favorite pizza was on the boardwalk at Seaside Heights, the next town north. As best I can recall the pizza was cooked quickly to order in a deck oven. What I most loved about this pizza was the toothsome, slightly gummy layer underneath the tomato sauce and mozzarella, just above the properly baked crust. Almost certainly this is the gel layer (1-370, 1-371) Modernist Pizza condemns as a fault to be avoided. Now I may have the knowledge to recreate my childhood.

If the question was addressed to me, almost certainly.

Not to mention arrival and unpacking.

Posts moved from "Cooking with Myhrvold and Migoya's Modernist Pizza," to maintain focus. I have no doubt the problem was the fault of kale.

I love it and the Vesta customer service is top notch.