JoNorvelleWalker

Consider stainless steel. Stainless steel is what I use for bread in my CSO.

A few years ago I had a GFI in the bathroom spontaneously catch on fire.

An old favorite... Joy of Cooking Sour Cream Apple Souffle Cake Cockaigne. Served with ice cream, just because. Preceded by Peruvian avocado, not shown.

Modernist Bread recommends electric knives for bread. I bought the Cuisinart electric bread knife on their recommendation. The Cuisinart is useless for my bread.* Useless. I have half a dozen bread knives, including a Wusthof but the only bread knife that works for me is my Henckels. *the Cuisinart might work quite well for slicing sandwich bread or similar.

My pantry is mostly bags on the bedroom floor.

You've never had a child who won't eat blueberries or mushrooms?

After the Vesta experience it should be a piece of cake.

Anchovy pizza... Normally I strive for a thin crust 90 second pizza. I misjudged the weight of dough and this was a delicious three minute pie. Possibly last of the basil from my dining room. And ice cream, because I can.

I have a die for extruding it. One of my favorite pasta shapes.

Yes, I recommend Supermarket Italy. Worst I can say I buy more than I should in order to get the discount.

Wouldn't no dairy price supports translate to lower prices for the consumer?

The experience was quite a while ago and I was not buying the Callebaut for baking chocolate, I was buying it for eating chocolate. For one thing as I recall it was not tempered well. Perhaps I was naïve.

I've been buying Harrisburg Dairies heavy cream from amazon, $5.49 per quart. Three bottles in the refrigerator. Good stuff I think. I've also been getting their buttermilk for Momofuku.

For anyone still needing yeast, Supermarket Italy has SAF red and gold in stock, limit three pounds per variety. I was not running out but I'll sleep better with an extra pound in the bedroom.

According to @nathanm and Modernist Bread, for rejuvenating the starch of bread the loaf must be reheated to at least 77C. Of course I use the CSO. Bake Steam results in a soggy crust and Convection Bake dries out the crumb too much. Keep Warm at 300F seems to be ideal.

Fifteen or twenty years ago some friends took me to the new Whole Foods. I came home with Callebaut bulk bin and a feather duster. The Callebaut was the worst excuse for chocolate I have experienced. Maybe excluding Hershey. It wasn't up to the quality of Mars. Now the local Shoprite carries Callebaut. However I am not tempted. Wonderful feather duster though.

I caved. Twelve jars of Callipo are on their way to me. Still on sale. As I get older cans are more and more of an impossibility. Of course jars present their challenges as well.

Having read Kennedy's Oaxaca al Gusto I'm not sure cuisine could get much more complicated.

As much as I like it, I hardly ever wear my pinafore. To much effort to put on and I'd be afraid I'd spill something on it. However the Rough Linen napkins I ordered at the same time you'd have to pry out of my cold, dead, greasy hands.

And you aren't going to tell us what it is?

Last night... The last of my Pat LaFrieda ribeye. A failed experiment actually. Having grilled half the steak previously I thought the meat would be even better desiccated in the refrigerator, since it was dry aged to begin with. It wasn't. Parts of the meat were disappointingly dry and hard. Nonetheless some bits were still quite tasty. Served with Hollandaise Piment d'Espelette. Accompanied by baguette. Boursin and Rainier cherries (not shown).

Food Artisans of Japan is down to $5.64 today. I'm kicking myself I bought at $8.34.

I read Salt Fat Acid Heat from the library and was not riotously thrilled but thought it was probably worth $3.99, after I took into account the $0.60 promotional credit.

You forgot the cauliflower.

Salt Fat Acid Heat also comes with a $0.60 credit. First time I've seen this.