JoNorvelleWalker

I made bao the other night, that counts as bread. But meanwhile... Has anyone experimented with MAP (inert atmosphere) for extending the shelf life of their loaves? I am still devastated my last boule mouldered in a couple days before I even got to taste it.

Made crepes. More fun than suspenders.

Last night: bucatini, rustichella d'abruzzo. Sauce of San Marzano tomatoes. Ten year Parmigiano-Reggiano. Got the job done. Night before: tacos, method of @Okanagancook. Nothing easier or better. Salsa Mexicana from Tacos, Alex Stupak and Jordana Rothman. Rice and Rancho Gordo beans. Cabbage, sour cream, and a leftover bit of steak... Tonight: bao and red cooked pork... At 20 minutes in the CSO the bao was a bit cerebral. Nothing wrong with the taste or texture.

Only goes to show pants get in the way while cooking.

Exercise is good. Just now as I had my hands in bread dough my pants fell on the kitchen floor. But remind me I might mop the kitchen floor a mite more often. That or not wear white pants while fixing dinner.

Interestingly I noticed amazon.co.uk caries four of @feste's syrups (Small Hand Foods) but not her orgeat.

It does look delicious. How do you feel about ammonia as a food group?

For peach brandy have you tried Peach Street Distillers? Peach Street is a true brandy. I find it pretty good. I know of nothing like it. As to orgeat I use only @feste's stuff. I highly recommend. And I go through a bottle a month. Large bottle. In fact I just reordered.

Which one?

I bought a Cuisinart Parmesan disc a couple years ago but I confess I have been too afraid to try it. However the Parmesan disc might work just fine. Though for cookie dough I can only channel my inner Adam Driver...This isn't going to end well.

Trick question. None, unless you can fill it with hot oil.

I use a heavy chef's knife for cutting slices of frozen cookie dough. I can't imagine the food processor ending well.

How could I pass up "#1 Bestseller in Special Cooking Appliances".

Kian Lam Kho, Phoenix Claws and Jade Trees Red-Cooked Pork.

Tell me she didn't know the answer.

The New York Times: "I have, like, seven pints of ice cream in my freezer, so do I actually need a banana loaf here right now?"

I think we knew that.

Yes, but did you have to share the picture?

I needed star anise, scallions, and cilantro. So I made my way to Shoprite. I also had been craving steak. I was taken aback that Shoprite actually had star anise. But I did not see any steak that looked appealing. I asked the butcher if he had any rib steak? He looked in the case, then he looked in the back. He was sorry, there was no rib steak. I put a strip steak in my cart. Then I noticed a display of about a dozen Pat LaFrieda dry aged rib steaks. No price. Quietly I put the strip steak back. The Pat LaFrieda rung up at $35.99 a pound. These are not normal times. One may remonstrate with the price but you cannot complain about the meat. I forgot the cilantro.

I returned to my Marcella bean broth. I needed the blast chiller for another project and I planned to pitch it. How I envy those with more than one blast chiller. But I tasted the bean broth and it was good. What to do? I boiled up some Giuseppe Cocco sagnarelli, added a dash of Haku sakura shoyu, and it made dinner.

Dinner tonight was to have been bread. Bread, coleslaw, salami and cheese that weren't getting any younger. After I prepared and dressed the coleslaw I realized the bread, my beautiful bole, had completely molded. I had yet even to cut into it! And no, @Duvel, you do not get a photograph. Plan B is baked potato and an aging chicken breast. It may be a late meal but at least the rum and peanuts should hold out.

Hertzberg says he is a scientist; he does not weigh his flour.

Much of what I cook I will eat again...not necessarily cook again.

The liquid wouldn't have worked in the dish the beans were for. What would happen if I used the broth for cooking another batch of beans?

Heard on the street*: "Mangos are my favorite fruit, but apples in maple syrup aren't bad." Four children were having a pandemic dinner party -- or at least a pandemic dessert party -- on four blankets generously spaced about ten feet apart. *literally, during last night's walk.