JoNorvelleWalker

Anyone here have a flocker, Ankarsrum or other make?

Tonight, for the first time, I used the dough hook. I was skeptical but the dough hook gave better results in less time than the roller. I suspect the dough hook would work even better if I were making a larger batch of bread. Cleanup was easier too. One problem with the roller is getting the flour incorporated. The dough hook had no such issues. In other Ankarsrum news, price of the flocker dropped $70 from amazon. One is on its way.

Once I was dining at a local Mexican restaurant with my family. The establishment had a counter and four or five small tables. The owner, from Oaxaca, was standing behind the counter cutting a pepper. I asked him what it was. He said it was a pepper for his dinner, and would I like to try a piece? Of course. He went around to all the patrons, saying "She ate it, she ate it."

The video worked OK for me (thanks, @adey73).

From The Romagnolis' Table (p40): pasta al pomodoro e basilico.* Merely butter, tomatoes, parmesan, and basil. Basil from my dining room, parmesan older than my granddaughter. Gratuitous meatballs, sorry. Glass of WhistlePig as a digestive. Single barrel, barrel strength. This is not a work night. *"...and rather special and more delicate with homemade fettuccine."

As much as I admire amazon's innovation, I think the map was broken. But my stuff came OK.

Almost a month and looking a lot more like a salad, albeit an expensive one.

@Bhukhhad thank you. Yes, my dosa looked like a very thin crepe, about 10 inches in diameter. I ladled the batter and spread the batter in a circle using the back of the ladle. After a couple of minutes I added the filling and rolled the dosa. But the spatula I was using was not very wide and the dosa ripped as I tried to roll it. I consulted many dosa recipes, including Modernist Bread. The recipe I was most closely following was this one: https://www.theguardian.com/lifeandstyle/2017/aug/25/keralan-onam-festival-feast-recipes-masala-dosa-vivek-singh-a-cooks-kitchen Some time ago our library hosted a dosa making course and I was trying to follow the technique I remember the presenter demonstrating. She used a non-stick electric griddle, as did I. Actually what I used was a crepe maker. She did not fill her dosa however. That may have made a difference. Possibly I used too much filling, or I added the filling too soon. I am aware store-bought dosa batter exists. A friend who makes dosa frequently recommended against using it. She said her children would not eat her dosa when she tried the store-bought batter. Besides, this is eGullet.

Last night was my first attempt at dosa: Tasted fine but the presentation left a bit to be desired. Any suggestions for rolling dosa or should I just fold the dosa over like an envelope? As may be seen the dosa fell apart while rolling and plating. Also it took 36 hours or so to get good fermentation. Is this OK?

When I placed my Prime Now Whole Foods order this afternoon the delivery map showed the items were coming from an unexpected location nearer to me than the usual Whole Foods Market. Is the map broken or has amazon opened something new?

I didn't think so but I see my comment has caused untold confusion.

Masala dosa. Clearly my dosa rolling needs more work. Mango pickle, mango chutney, Momofuku ranch.* *just kidding, mint raita.

At least in NJ KitKats are not taxable.

If I tried that I'd have chocolate all over my scale.

I'd probably go with the shrimp too...though my doctor told me not to eat shrimp.

I have to wonder why the Control Freak has this problem and the Paragon mat does not.

Mixed grill: that is dry aged ribeye and Australian rib lamb chop. Baked potato, salad. I tremble to mention Momofuku. Dinner was supposed to have been masala dosa. However after 12 hours my dosa batter has not risen. Somehow I doubt it will. But I shall give it overnight.

Ripe avocado with Momofuku ranch. Because I can.

Philips grilled spareribs, sweet potato. Momofuku ranch and stuff not shown. Sad thing about Momofuku ranch, I eat it with a spoon.

Armadillo?

He liked Jersey seafood and Chinese.

And this is a bad thing?

With all respect, my father was Cherokee, born in the 1800's. This culture was something to be escaped from.

One of my most memorable restaurant experiences was a pre-dawn breakfast while staying at a Lower Saxon castle. The ambiance was a Beethoven string quartet. Sorry I do not remember which.

Last night's oden repurposed as ramen. Not as exciting but got the job done.