JoNorvelleWalker

Not in the bathroom yet.

Amazon has upped their no rush shipping reward to $3.00.

My long delayed Supermarket Italy order has shipped. This is ten bags of flour, dried pasta, and San Marzano DOP tomatoes. Not to mention Spanish berberechos and that bottle of HP sauce.

Is it all rye or does it contain some wheat?

Do you reuse the slices?

I'd add the raisins! But toward the end of cooking. My understanding is that the Japanese military learned of curry from the British navy. I've heard curry is still served once a week on JMSDF vessels. I'd love if anyone could confirm that this is true.

The other day I did venture out for fennel. None was to be had. Made do with celery and carrots.

When I was in the camera business I had the idea for a product to put in the refrigerator to answer the age-old question whether the light is on or not. Very thankful that my Amazon Prime Now/Whole Foods order came today. Scallions were mistaken for red spring onions; and they were out of baby bok choy (for which they substituted bok choy). Still very thankful. And amazon came through with pickled onions and @feste's orgeat. Not to mention laundry detergent. Plus a package arrived from KAF with my backordered powdered milk!

Tonight... Philips spare ribs and Philips roast asparagus. Sauce Momofuku.

I confess it went over my head...where is that groan emoji?

What a waste of perfectly good barley.

Eaten? John Barleycorn must die!

Yes -- the topic Baking At Home: Finding The Best Vessel (p3-376ff) "Ironically, popular and fancy enameled cast iron pots were one of the worst performers in our tests. These pots usually have white or cream-colored interiors, which inhibit browning."

Emissivity. If I find the energy I go look for the reference. I think it was in volume 3.

Of cauliflower?

Anything easy probably wasn't mine. But should it help: Poolish (made the night before) flour 200g water 200g instant yeast about 1/32 teaspoon, by eye Dough flour 400g water 208g Poolish from above instant yeast 6g salt 6g (Diamond Crystal Kosher ground to powder and added after autolysis) For the flour I'd been using King Arthur organic all purpose but now I've switched to a lower protein, higher extraction flour that models French 55.

It won't fit in the CSO. As I recall the Modernist Bread folks strongly suggest not using light colored enameled cast iron for baking bread. They recommend plain cast iron.

Amazon/Whole Foods finally let me place an order. Something can be said for being on line in the middle of the night.

The New York Times reports that one of the first symptoms of coronavirus infection is loss of smell and taste.

I thought long and hard. There was asparagus to use up and I had a nice potato. Dinner was two hour baked potato and four minute blanched asparagus. Perfect. No matter what @Duvel might say. Not supposed to have been dessert but I can't help eating cookies.

Thanks @ElsieD but I could not read the article.

Hence the toilet paper shortage.

Or heated up a can accompanied with wine.

The Progresso can of soup was great!

I'd love that beef stew about now! I have all the time in the world on my hands, a bomb shelter of ingredients (including carrots, celery, and even a tiny bit of beef), but in this pandemic I can't motivate myself to cook. My mental health has not been good. Tonight's dinner* is a can of Progresso Manhattan clam chowder. And good I am sure it will be. *or, if you will, breakfast since it is after 2:00 am.