JoNorvelleWalker

It means it's made from oxidized grapes.

I did order a pan from another site.

Still $9.99 for me.

Wow, that was fast. I was all set to order Molecular Gastronomy but it is back up to $9.99.

Last night I enjoyed a bottle of Mandili Mtsvane 2016. I purchased a case a couple years ago. I noticed on the rear label that total production was 1000 bottles. It struck me that I was consuming a non-negligible amount of dedicated Georgian women's work. Mtsvane is a highly oxidized orange wine, aged in clay qvevri.

A good question! The roller and scraper are good at kneading dough but poor at incorporating the ingredients initially. My procedure over many loaves has been to use the dough hook* to mix the ingredients, except for salt; then after autolysis and adding salt, switch over to the roller and scraper to finish kneading. The dough hook is keen to bring the dough together. I noticed Ankarsrum recipes for a large batch of dough tend to use the roller and scraper. Smaller batches call for the dough hook. (There are exceptions.) I've never made more than a kg and a half which is nothing for the Ankarsrum, hence my desire to try the dough hook. I mixed 5 minutes on low and kneaded 5 minutes at medium speed. I had my doubts about the dough hook but after 5 minutes kneading everything looked great. The dough performed as good dough should. I have yet to cut into the baguette because I am still working on my mai tai and peanuts. *which is nothing like a KitchenAid dough hook, if anyone was wondering.

What’s new is that today I used the Ankarsrum dough hook rather than the roller and scraper.

I have a wooden press that I use for corn tortillas. I would not try to use it for wheat.

Thanks, mine is the regular weight and it warped.

Is that a heavy Darto pan or a normal Darto pan?

I have only the Lodge 10 inch. However I don't remember reading the 12 inch would not fit. Take one for the team.

eGullet is amazing.

I don't yet have a spare APO.

No. Unless to store it. (And unfortunately I don't think it would fit.) I was looking for an induction compatible, dishwasher safe, low-sided pan that I could use on my Paragons as well as on the stovetop. All my existing frying pans are either non-stick or non-induction. I have been searing in a wok-like stir-fry pan from Thailand but the sides are really too high for the application. Speaking of bargains, that $30 stir-fry pan was possibly my best pan purchase ever. I use it often. I used it last night. It is getting all dented up but it doesn't seem to care. Anyhow I have a spare still in the box, waiting in the living room.

The point is her family ate spring rolls at home and served egg rolls in their restaurant. Chou's mother's family is from Manchuria and her father's family is from Henan.

Now through 2/21/2021 Macy's is selling the 10 inch Demeyere Industry searing pan for $99.99. Free shipping. I bit. https://www.macys.com/shop/product/demeyere-industry-10-searing-pan?ID=10406436&CategoryID=7552 The searing pan appears to be a very low sided frying pan. Unlike other Demeyere frying pans that look more to me like saute pans. (If I really want pans for frying I have Falk.)

Hsiao-Ching Chou explains why her family's restaurant served egg rolls rather than spring rolls. Egg rolls were expected to be free. And served with mustard sauce. She adds spring rolls may be served with sweet and sour sauce, soy sauce, or chili sauce. At the moment I wouldn't turn down an egg roll myself. Her book has recipes for spring rolls as well as for restaurant style egg rolls.

As I recall the Modernist Bread folks say that if you vacuum autolyze your dough it is at full gluten development immediately, and ready to be shaped.

What do you serve when you are hungry?

Last night's dinner was Ankarsrum mashed potatoes. I was so taken that tonight was Ankarsrum mashed potatoes. So good. If I ever see another potato I think I shall be ill.

Thankfully I live in an apartment and the wind blows right through.

I don't think I'd ever heard of pork steak before. Anyhow dinner here tonight is probably a pork chop.

How is a pork chop different from a pork steak?

Dinner almost did not happen because of a migraine this afternoon. Somehow it did: chicken thigh, peas, and mashed potato. I chilled the salted chicken thigh in the Vesta for a couple hours to dry out and then let the APO do its thing, I've all but given up trying to second guess anova settings but the result was wonderful. Anova recipes are not intuitive. But who can complain about one click? (OK, maybe @rotuts.) For mashed potatoes I would usually boil potatoes, rice them, and then pass them through a tamis. This results in stone cold potatoes of excellent texture. Since I recently acquired an assortment of now unobtainium Ankarsrum attachments, I decided to try the Ankarsrum strainer. The holes in the Ankarsrum strainer are finer than those of my potato ricer or of my Moulinex food mill. And there is a big motor behind them. The experiment was a success. Potatoes were still warm and cleanup was no worse than getting potato bits out of the tamis. The big mess was from the peas that boiled over.

What what your final method?