JoNorvelleWalker

Oh, Finnish butter and chopped red onion. Wonder what my breath will be like in the morning?

This was 100 percent rye: no wheat, no oil, no sugar, no gluten, no seeds, no spices. The taste was to die for but it looked more like a sun baked jellyfish. I'm thinking it might work better if I baked the batter in a pan. In contrast my previous rye didn't rise and was not edible at all. The loaf I linked above looked nice but was dense and did not taste all that good.

In spite of the fact the loaf, if one may call it that, never rose more than an inch, the taste was exquisite. The texture was light and delicate. Forgive me for saying, it didn't taste like rye. Another five thousand years and I will probably have this down.

Assortment of profoundly disappointing rye bread attempts. Whole Foods pickled herring, mustard, freshly grated horseradish, fresh dill. Washed down with little bottles of Duvel. Highlight of the evening was mai tai and peanuts. Swedish meatballs did not happen.

I've read rye is considered by some to be a noxious weed. Nonetheless when I finish my mai tai I plan to cut into tonight's loaf to see what it is like. Plan B is to try a bit of rye leftover from some weeks ago. https://forums.egullet.org/topic/153755-the-bread-topic-2016/?do=findComment&comment=2224474 That batch of rye wasn't bad, it just wasn't good. And the loaf doesn't look any worse at the moment than it did six weeks ago. Plan C is a package of store-bought rye flatbreads from a couple years previously. Those flatbreads are looking pretty good right now. Plan D is WhistlePig.

Another failed attempt at rye. Unlike last time there was no problem with the rising of the dough. But the dough was more like a batter. Getting some of it in the oven made a horrid mess. Not to mention the stinkbug hiding in the banneton. Let us hope next year will be better.

Right up there with neko nabe, Ono and Salat have another interesting hot pot recipe (p137) which is eaten in the dark. Your guests bring whatever ingredients they like but you don't get to see what they are sticking in the nabe. "It can get a little bizarre, yes, but a lot of fun..." Said to be popular among college students.

Venomous cheese.

Finally! Chicken cacciatore. Bread and Boursin not shown. Cookies are stalking me. Must resist.

After app troubleshooting and moving a bunch of furniture I found the extension cord plug had fallen from the socket.

Thanks! I bought it today.

I'm saved from the Moore and Connaughton book because amazon informs me I already own it.

First problem is the light did not come on. I suspect an Alexa/smart plug issue.

According to Wikipedia a quarter sheet pan is 9 by 13 inches, 23 by 33 cm. https://en.wikipedia.org/wiki/Sheet_pan Not everyone has a microwave.

In anticipation I have been reading up on donabe recipes. What caught my eye was neko nabe from Japanese Hot Pots, Tadashi Ono and Harris Salat (p23). Unfortunately I do not have a neko and amazon/Whole Foods was no help. In this version of the recipe the neko is not actually cooked but flavors the clay pot.

Google didn't help me with GN 1/2. I strongly suggest you fit at least a quarter sheet pan if you want to interest folks here. Or unless the price is significantly less than the price of the CSO.

Most interesting. I used to manufacture technology used in asparagus grading. Shoprite had asparagus $1.99 a pound yesterday. I passed.

Tonight, 12/28/2019, I set up my Click and Grow for the first time since last spring's disaster of not having any moonflower seeds germinate. I started six basil plants and three lettuce plants. We shall see.

If your product is for home use, two thoughts: make the chamber wide and deep enough to accommodate at least a quarter sheet pan; make the chamber high enough to accommodate baking at least a kg boule.

Simple pleasures. Two hour baked potato. Four minute Brussels sprouts. Portobello mushrooms sent by mistake from amazon and dry aged ribeye, each about six minutes on the Philips grill. Milk and cookie not shown.

Sorry, I never tried. Though I just cooked a lovely dry aged ribeye to rare/medium rare on my Philips grill. My mouth tastes so good I'd like to eat my tongue. Hang on and wait for a month to see what the anova steam oven has to offer.

You might, but considering I have an anova circulator, I don't. I've not tried to measure the temperature inside the CSO because the door gasket forms a tight seal and I've not yet been able to afford the requisite temperature measuring technology.

Hope springs eternal. We should know in another month or two. As it is the CSO (Cuisinart Steam Oven), which many of us know and love, works as low as 100F/38C.

I googled other items from Urban Cutlery but not these specific implements. Since they are a set, I assume they are intended to open some poor* Australian creature at the table. *possibly venomous.

I'm waiting to see the specs on the anova oven.