JoNorvelleWalker

Lydia Bastianich's Gorganzola dressing. A change from Momofuku and Vivian Howard's ranch,

@SLB what about the attachments?

Yesterday I threw out a bag of Medjool dates. Food is no bargain if it's not something you are going to eat.

I started in the afternoon.

Tagine bread... I started from @Wolfert's Marrakech tagine bread recipe. This is a soft semolina loaf. First I converted @Wolfert's cups to grams. Then I added a preferment. I replaced the olive oil with butter. This is what I came up with. Preferment: King Arthur Organic All Purpose 120g water 120g yeast 1/32 teaspoon (approximate) Dough: semolina 410g water 300g yeast 1.5 teaspoon Diamond salt 1.5 teaspoon sugar 1.5 teaspoon butter 3 tablespoons preferment (above) First ferment: 15 minutes Divide: 4 loaves Second ferment: 45 minutes Bake: brush with butter, 210C, 20 minutes, no steam This gives an hydration close to 80%. Unfortunately my dough was more like batter. In retrospect I measured the water weight as the semolina weight (410g). Yes, the weights were written down in front of me. I recovered by adding additional flour until I arrived at something like a dough. Turned out OK. Very good, even.

@Wolfert's chicken with caramelized quinces and toasted walnuts... Marrakech tagine bread... As with any @Wolfert repast I sat down to dine at 3:00 in the morning. And that's without the cubeb.

And time is something you do not have?

You could get yourself a juicer...Kuvings is still 30% off.

I am not as enamored with my little green dress as I had hoped. I thought it was wonderful as a base for ranch dressing as a change from Momofuku, but not so great for coleslaw. Nor did it work for me as pesto. Don't worry, I will almost certainly use it up.

Does orange blossom water go bad or lose its flavor? I have a bottle with a best by date of 2013. Would it be OK to use it?

I shall never again run out of cubeb. Possibly I never had cubeb. Most likely I have cubeb and cannot find it.

I use stale bread for bread crumbs, Bugialli recipe. But be it known, stale bread can be resuscitated by heating to 77C. Waste not, want not.

I drink whole milk. I use heavy cream on cereal. Real garlic goes with almost anything. You've never had garlic ice cream?

The only fruitcake I have made was from the NY Times recipe. To my taste the texture was ruined by fig seeds. If I ever make fruitcake again* I'd probably use the NY Times recipe but omit the dried figs. *which is by no means assured.

On sale for $39.99. I have an onion to grate but I don't think delivery would be in time.

APO made Wall Street Journal's Tech Gifts of 2020 list.

Tonight I put LGD on pasta. I thought the flavor was too sharp, that is, too acidic to work as a pesto. But then I mixed it with some leftover tomato based meat sauce and I thought the result was pretty good. Not as exceptional as adding it to ranch however.

This afternoon before work I made a recipe I saw on the Williams Sonoma site: golden beets, apple, and an inch of ginger. This was like ambrosia. Unfortunately I was timing how long it took and I neglected to put a glass under the juicer spout. From starting to prep the produce to cleaning the kitchen floor it was almost 30 minutes. Normally I do not eat before work, but I must say, I felt I had more energy today. Maybe there is something to this juicing business.

I let my Little Green Dress sit out for a while tonight.

I shall never again use my new Kuvings juicer without something in place to catch the juice.

My mother used to make baked Alaska. This was in the early '50's. I confess I have never tried it. I think the trick is to insulate the ice cream.

Thanks @Toliver, I picked up both of these. Nigella disturbed me with the old trope oil prevents butter from burning. And I cringed when she made Hollandaise in a double boiler. But, hey, $1.99. I was an early adopter of Rose's Cake Bible. I was reminded of this last night when a friend and former coworker called last night to check up on me in the midst of the pandemic and remind me that twenty five years ago I blew up at him for sticking his finger in the rosewater buttercream of the cake I had made for a couple of my friends getting married. The bride was the CIA trained chef of a local restaurant. I was so humiliated.

I seldom use my ulu, but when I think of it and do, I have always been delighted. I've used it twice in the last week or so.

I used my Lamson Ulu knife.

I completely missed that picture of the Tabasco bottle. I even have Tabasco on the shelf (though my Tabasco is Family Reserve). However I can't help but notice she seems to be chopping her parsley on a block. As mentioned somewhere I added LGD to a batch of ranch. Served with APO chicken and romaine. Usually I don't crave the same meal two nights in a row, but so it was.