JoNorvelleWalker

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.

Now she tells me.

Thanks. I was thinking just to drink the bean broth as it is and call it "soup". But I have a couple containers of frozen soup to which the bean broth might make a good addition. Thing is I have to do something with it soon.

After I clicked amazon told me there was an updated edition of the book...

That is a favorite dish here too. I made a batch two days ago. Mine has vinegar rather than lemon juice, and I used a Vidalia onion. But now I'm in a quandary. I'm left with two or three cups of bean broth that tasted too good to throw out. I'm not sure what to do with it. Suggestions welcome.

I believe so. From a safety standpoint, certainly.

Three minute pizza. Perhaps my finest effort yet. Top and bottom equally well charred and blackened. Unlike as all too often happens the pie did not end up on the oven floor. Buffalo mozzarella, basil from my dining room. Only sad part, I could eat but half of it.

Buy an iSi. Most seriously.

I needed tuna for my dinner. The light in the bedroom isn't great and the first tuna I found was Callipo. Perfectly OK tuna but the cans are impossible to open. I resorted to silicone gloves and pliers, and then digging the tuna bits out with a knife. If I ever buy Callipo again it will be in glass jars. Which are on sale at SupermarketItaly.com at the moment.

It might be a charging cable issue. My Paragon is in use as we speak, pressure cooking Marcella beans for dinner. I can sit here in a comfortable chair forty feet away watching the app in case the pressure cooker blows.

Thank you. I have an old (as in old) Chicago Cutlery paring knife that for decades has been reserved for slashing bread. Though I have been known to use it as a picture prop...

I hope we will still occasionally be graced with your dinners if and when the world returns to near normal.

Did you ask Alexa to order more vinegar?

I've just finished reading Nancy Singleton Hachisu's Food Artisans of Japan. This is an odd book for a couple reasons: for one the price keeps going down on amazon. I bought at $8.34. It is now $6.63. It had been $35.00. For another the recipes from chefs and artisans appear uncurated. Thus the four hour turnips cooked sous vide at an unknown temperature. And the rice rinsed three hours under running water. Still, interesting at the asking price. Her book was cheap but the bottle of four year Yamaroku shoyu she convinced me to buy was not.

Link works fine now, thanks. Glad I got my big order in before the famine.

They toast and prehydrate the bran and germ to minimize loss of volume. The discussion is on page 4-135. Note they do not dispute that bran results in a loss of volume. What they question is that the loss of volume is due to bran cutting the gluten network. Understand getting to this information was a major project. Modernist Bread lives under eighteen other heavy books. And then there is the task of finding exactly what you're looking for.

Tried a couple different browsers, can't get the link to work.

Well they at least believe they have debunked the theory. I am not a whole wheat girl, myself.

Recently I purchased a higher capacity scale of the same type I mentioned above. The interface looks identical. I wrote to customer service asking what weights were needed for calibration. The Great Wall rep responded that a 1kg weight was required for calibration. However when I start the calibration procedure the scale asks for a 20kg weight. I don't have a 20kg standard and the company tech support has no clue. The scale still measures nicely to a gram but it's supposed to be good to 0.1 gram. I suppose I could stand on it.

With all respect, didn't @nathanm and Modernist Bread debunk this theory?