JoNorvelleWalker

Smart man.

My granddaughter reports that in her three visits spring rolls were common in China. She adds that it could be a case of catering to foreigners.

Tonight’s 90 second pizza. I forgot to raise the oven rack so the top was less blackened than the bottom.

It is a typical Georgian qvevri wine. Qvevri are large underground clay vats. Think of a huge amphora. I'd say the taste is reminiscent of a light Madeira. Georgian wine is not fortified. The color is pretty. Orange, not Madeira brown. Georgian red wines are made in Qvevri too.

Forgive me, all I could think of was Adam Driver's iconic line in The Dead Don't Die. And thanks to you I just bought the Blu-ray. If you were wondering, it doesn't.

This brings back a remembrance from the last century. In a New Jersey strip mall north of here there were an Afghan restaurant and a Thai restaurant that shared the same kitchen. I'm told the owners were an Afghan/Thai couple. I only sampled the Afghan establishment but I thought the food was excellent.

And the proper color too.

Is River named after River Tam?

Nice Pacojet.

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.)