JoNorvelleWalker

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

I paid not much more than $600 for my Vesta blast freezer on sale.

Hopefully fixed in time for @rotuts's copy.

I have found an error in Modernist Pizza. On page 1-372, The Pizzaiolo Equation, the Stefan-Boltzmann law* is invoked to explain the relationship of baking temperature to thermal radiation. The error is in the sentence: "In other words, when we are baking Neapolitan pizza at 400C/750F, the thermal radiation contribution is 16 times higher than if we reduce the baking temperature to 200C/390F." Stefan-Boltzmann radiant emittance is indeed proportional to the 4th power of temperature, but thermodynamic temperature: temperature in degrees Kelvin, not temperature in degrees Celsius. Converting from Celsius to Kelvin and plugging the numbers into my trusty Windows calculator, I compute the thermal radiation contribution is 4 times higher** not 16 times higher when baking at 400C than at 200C. *https://en.wikipedia.org/wiki/Stefan–Boltzmann_law **well, OK, 4.0968684856219297188148611063802 times higher

The two that I deemed less than good were the Food 52 orange sherbet that Kerry linked and strawberry from the Ninja recipe booklet. What I want to try next is either Rose's chocolate or my more or less standard vanilla from the homemade ice cream thread.

After trying a few different concoctions, my best is still: https://forums.egullet.org/topic/163060-new-pacojet-competitor-the-ninja-creami/?do=findComment&comment=2315710 Nik Sharma's blueberry Omani lime is a respectful second, but there is no contest when it comes to texture. And the strawberry does not taste like cream cheese. These are the only two Ninja experiments so far that I would call good.

OK, I've started a poolish with KA organic bread flour. We'll see where this goes.

To which MP recipe does this equate? Caputo says their Chef's 00 is for a home oven. Whereas their blue 00 is for a commercial gas or wood fired oven. I don't have their blue. My understanding is the Chef's is higher protein than the blue.

Beautiful.

I need some handholding if anyone feels up to it. Haven't attempted pizza for some few months, not since the incident. For years my pizza has been made with 200g leftover poolish based bread dough, cold proofed for a day or three. Sometimes it turns out great. Just as often the center of the pizza remains on the peel and the remainder decorates the oven window. My home oven goes to 550F and I bake on a (preheated for an hour) hard anodized aluminum sheet, one inch thick. For anyone wondering, a one inch thick aluminum sheet is one inch thick. Before I load the pizza I preheat the broiler, about two inches above the pie. If the pizza actually makes it as far as the aluminum, I have about 90 seconds to two minutes before the bottom burns. An inch of hot aluminum delivers a lot of energy. In this time the top is often somewhat underdone, though this is a minor problem I can live with. Given this information, what recipe should I be following, what hydration, and what flour should I be using? I like a firm bottom crust with a large and chewy rim. MP suggests ascorbic acid helps cold proofed dough from turning gray. I have yet to try it, though I have ascorbic acid in house. My flour inventory includes several kilos each of Molino Grassi 00 organic, Molino Grassi semolina, Antimo Caputo Chef's, KA organic French style, KA organic all purpose, KA organic bread.* I don't feel up to stocking another flour. My bedroom** is only so big. *This excludes rye and specialty flours. **Many of the bags are stored in the living room and some on the landing of the stairs.

I prefer custard based ice cream.

But do they have blue?

I used to love liverwurst until I learned it was made from liver.

I have enjoyed float bladder soup at a restaurant* down in Princeton. Memorable experience. *not a diner. The diner in Princeton was burned down by an arsonist.

Here there is a coffee shop in the same building* as the post office, not far from the library. I have never been inside. No women, always the same men. Old men. As far as I know the coffee shop gets by without waitresses. *a converted house. Keep in mind the population is about the same as fictional Centerville in The Dead Don't Die. There was a diner out by the highway, but that is another town, and the dinner is now a bank. I broke a tooth on their salad once. If I had a car I think it would be fun to drive up to the Catskills and locate that dinner from the movie. I just wouldn't stay at the motel.

I like Japanese curry, and I stock Japanese curry powder in my cupboard. However the flavor profile seems very different from garam masala, at least from the garam masala I made.

Thank you for ripping open my childhood culinary scars. Not even the most horrid diner in New Jersey would serve melted ice cream to helpless little children. Howard Johnson's was a thing and may Pepin be forgiven in the next life. Just, please, not in this one. No one here would ever, ever confuse Howard Johnson's with a diner. (Though their fried clams were OK if you could chew them.)

For spinach the sensation is oxalic acid etching the enamel from your teeth.

I got out of bed today at 3:00 myself. Technically 2:54. So far my only cooking is a batch Momofuku ranch.

I love the picture of the melting cheese.

Vivek Singh adds the garam masala in the middle.

Two marvelous machines actually.

Well it helps to be Greek but Greek people I know regard this as an egregious racial stereotype. A diner is a real or imagined railroad dining car, with a huge menu, sticky seats, and impossibly bad food.

I have always eschewed recipes that call for garam masala because I try to avoid buying too many spice blends and making garam masala in house sounded too much like work. But I finally succumbed and prepared a batch of garam masala tonight -- about a quarter of the recipe, which is from Vivek Singh's book Curry. Ingredients include coriander seeds, cumin seeds, green cardamom pods, black cardamom pods, cinnamon sticks, cloves, nutmeg, blade mace, black peppercorns, bay leaves. Yes, @Anna N, whole pods. It smells wonderful. And I now have somewhere between a half a cup and a cup of garam masala. Vivek Singh says the garam masala lasts two weeks. The recipe I made it for calls for 1/4 teaspoon. Doing a bit of back of the napkin math I have a lot of garam masala to use up. Once I make the recipe that calls for a 1/4 teaspoon of garam masala, are there any not too difficult recipes that call for a shovel full or two?

The diner in The Dead Don't Die is supposed to be located in Centerville Pennsylvania, although the movie was actually filmed in Middletown New York.