JoNorvelleWalker

Recipe from The Romagnolis' Table (1975) -- perhaps my most well worn cookbook. The mushrooms are my own addition. Plus I usually cheat. The Romagnolis instruct one brown the chicken pieces on all sides in oil, thus seasoning the floor and wall. Sometimes I do this (if short on time and I don't mind a few burns on my hands and face). Better, in my opinion, to cook the chicken parts sous vide. Then dry carefully and brown in the CSO. What I showed in the picture was about 10 minutes on 500C steam broil. Meanwhile I sautee the mushrooms and garlic (I do like garlic) then add the chicken pieces along with handful of rosemary and a couple bay leaves (since Bugialli's probably not watching). Then to the pan over high heat add lots of white wine vinegar. Let that boil off. Then add white wine. Let that boil down a bit, salt to taste, cover and simmer. (OK, in truth I usually salt when adding the wine vinegar.) Since by my method the chicken is already fully cooked, the braising time is not critical. I braise for about 20 minutes. When ready to serve, remove chicken pieces and keep warm.* Add a bit of water to the pan and bring to the boil over high heat. Should make an emulsion. Return the chicken pieces to the pan and serve. If mushrooms are not desired just leave them out. But why would you? *CSO of course.

Ridiculous? What is ridiculous? (Except for the cauliflower, of course.)

15 g kombu per liter, per Dave Arnold. I also use deionized water, frozen so I can vacuum seal it.

Nope. Shizuo Tsuji (or should that now be Tsuji Shizuo) says for oden pork and beef meatballs may be employed in place of fish products.

Cook the eggs, Kenji method, 74C for 40 minutes. Then kombu dashi according to Dave Arnold: 1 hour 65C. Meanwhile cut the daikon, squash, and potato; then simmer with a drop lid till slightly tender. Add vegetables to A4Box pan. Rinse meatballs with vegetable water to remove any grease. Add meatballs. Combine dashi with leftover dashi from the refrigerator, mirin, shoyu, and stuff. Peel and add eggs. Simmer in A4Box about two hours.

Thanks. Depending on which shriveled brown balls, they're eggs (74C, 40 minutes) or meatballs.

Oden in the A4Box. With neri-karashi. Yes it was hot...maybe too hot. But that's what the sake's for.

As I recall wood is a source of vanillin as many of us winebibbers will attest.

In my living room I call it a table.

Indeed. Been at Barbados is but one of many synonyms collected by Ben Franklin in The Drinker's Dictionary: https://founders.archives.gov/documents/Franklin/01-02-02-0029

Thank you, Kerry, for another rabbit hole. I was not aware of Chocolat Form. It looks like Chocolat Chocolat carries the bottom mold. These molds are a little smaller than I would have liked, however 118x50 seems to be a standard size for Cocolat Form.

Chicken cacciatore.

There's the 35 cm paella. Do you really want to be flipping a 35 cm steel pan with one hand?

Beautiful beet greens but you lost me with the chardonnay invective. All that comes to mind is Carol Kane in The Dead Don't Die, but that is probably not the reference ("...cheap chardonnay," as Bill Murray adds).

I'm currently reading Monisha Bharadwaj's The Indian Cooking Course. In her discussion of karahis (the Indian cooking vessel) Bharadwaj describes having seen karahis that can "hold 5-6 people". I believe she means this literally.

Thought so! I feel much better.

Kerry, did you happen to see any new bar molds close to 135x55 mm? I wish I had better quality than the Tomric molds I have.

That was quick.

I am reminded I was acquainted with a caterer who had fled Hungary during the revolution. He had been a physician in the old country. Once upon a time I was tasked with arranging a luncheon for an eminent Hungarian biochemist. I did what I had to do. Though I was reprimanded for the cost.

You have tried vinegar already?

I see @Smithy beat me to it. Best of luck. Please remember to empty all the water first.

I believe my CSO is now repaired and fully functional. I am most grateful. However I wanted to see if I could somehow achieve a one kg boule. Something that exceeds the capabilities of the CSO. I have an ancient Cuisinart Chicken Steamer (CCS). Could the CCS bake my one kg boule? Dough from the Ankarsrum turned out fine.* The dough proofed perfectly in an hour and a half. Fitting the scored boule in the CCS was a little tricky but it worked. I used 60 g of water in the bottom of the steamer and placed the CCS on my well heated 470F 12x12x1 inch baking aluminum.** That may have been a bit much water as there is evidence of condensation, namely a few drip marks on the crust. But baking progressed and the final loaf looked pretty good. Thing is it was stuck completely to the pan. The bottom crust still is. Tonight's bread will get the job done, but not my best experiment. Were I to assay CCS bread again I'd line the steamer insert with a Teflon disc and use less water in the steamer bottom. Still, sadly, I believe a one kg boule exceeds what can realistically be expected of the CCS. And for an 800-500 g boule the CSO is the way to go. That said, if anyone else has a CCS I suspect it would work OK for baking smaller loaves. I never did like steamed chickens. *as does almost anything with rum. **were it made of steel I'd call it a baking steel.

As I wrote previously in the thread I disagree the object is to wet the bread. I can't prove it but I believe the purpose of steam is to transfer energy to the still plastic dough. Undeniably steam does transfer energy to the dough. When you were baking professionally did you use a steam injection oven?

The cord on my phone is not long enough.

I'd still need a printer, which I don't have.