JoNorvelleWalker

l don’t have an Ooni but here is my evening’s pizza:

I don’t celebrate holidays for religious reasons, but am I a bad person that dinner was a chorizo pizza? Next month we remember when general Rochambeau marched the French army past my apartment complex.

Fresh turmeric is available even at our local Shoprite. I've never bought it because I don't know what to do with it.

When I was growing up, spending summers on the New Jersey shore, the seaweed would audibly pop. A pastime of all us children. No one thought of eating it. Possibly because of the wartime oil spills.

I don't have an air fryer but what I'd give to have my adult granddaughter living here. I just sent her pictures of my latest baking.

I doubt the link will work but I had to laugh at the Hillary Price RhymesWithOrange cartoon today. A woman patronizing a neighborhood lemonade stand says "This is wine." One of the two little girls responds: "That's not what our mother calls it."

As I've said before, for me ice cream -- whether commercial or manufactured in my kitchen -- is all about texture and mouthfeel. I am happy to eat unflavored. Chocolate, vanilla, strawberry, or garlic.

When I was in manufacturing there was a precept known as Just In Time Ordering. A component should never arrive before it is needed to be used. Tonight my new USA baguette pan was delivered 12 minutes before the end of bulk fermentation. Cutting it a little close. But we are in new territory. This is the first time I’ve baked baguettes in the anova. I’ve promised to show everything: the good, the bad, and the wonky. Trying to shape three baguettes on a board marginally too small for one is definitely wonky. I made a poor assumption. I figured since I was not baking on a baking steel I would not have to preheat the oven. Wrong. When I loaded the loaves the temperature dropped from 240C to 220C, and did not recover until the end of baking. I should go back to using my baking steel for thermal mass. Nonetheless the bread was excellent. I don’t know why. Not anything I’d done.

If I haven't convinced people to homogenize their mix by now I suppose never will.

Thanks very much, however I am not talking about the salt. I have seen similar odd highlights in the lovely pictures posted by @Paul Bacino.

Sorry for the late response. Some years ago I asked the proprietor of the local Oaxacan restaurant where he obtained his Mexican ingredients. He told me upstate New York.

Last night's dinner was chicken tacos. Some of the tortillas even puffed a mite. Prepandemic masa harina sniffed a little rancid, however that didn't seem to affect the resulting tacos. Served with fresh salsa, avocado, wine. Not to mention a lovely pot of Rancho Gordo Rio Zapa, one of my favorite bean varieties.

There is an overhead fixture with three clear glass halogen bulbs. The fixture has a frosted glass bowl shaped diffuser, however the diffuser has a decorative pattern of non-frosted glass. I think the non-frosted glass is responsible for the unwanted highlights. Because of the heat involved I hesitate to stick in some random diffusing substance.

I can attest for Kerry that she has an homogenizer.

Here is a detail from last night's dry aged ribeye: http://tribade.org/Food/Detail07102021.jpg Note the unpleasant mostly crescent shaped highlights. I've been struggling with this problem for some while. Food photographed in the kitchen has its own set of lighting issues but at least no weird highlights like these. Any suggestions?

Well, I shake my mai tais for 45 seconds. And it takes some while for the cold liquid to soak through the oven mitts.

Perhaps I misunderstood. @Franci said her friend was launching 6 new lines of pans for which she needed names. I took that to mean, if you will, families of pans. What Demeyere would call Atlantis, Industry, Alupro, John Pawson, Resto. Or Falk would call Classic, Signature, Copper Coeur.

How about volcanoes? And I'd love to see pictures of the pans.

I shall never again shake my mai tai without the lid. For forty five seconds.

Rack and pan used for salting meat. And picture.

Dry aged rIbeye on Philips grill. First baked potato on my new bed of Himalayan rock salt.

Jo does not eat an early dinner, 1.5 inch dry aged ribeye. Promise is in the air.

I have the tilting model. The one you linked seems to have been replaced with a new design.

I use a Silpat on my Paragon when I'm not using the Paragon temperature controlled mat. I love induction. I love that I can trust it to do its thing when I'm in the next room paying attention to eGullet and my mai tai.

Whole, parboiled 5 minutes in large volume of water. You do have a steak knife, right?