JoNorvelleWalker

I mixed my first cookie dough in the Ankarsrum. The Ankarsrum did not mix as well as I would have liked. The cookie recipe was KAF Crystal Diamonds. The dough for Crystal Diamonds is flour, milk, lemon oil, yeast, and salt; then with butter beaten in in increments. The dough merrily climbed the center column and crawled into the gears. I suspect the end result will be OK, though with more mess and pain than I anticipated. Another observation: Stretch-tite plastic wrap sticks to the Ankarsrum plastic bowl. Sticks as in "can't get it off".

@Kim Shook my tuna in question was Whole Foods 365. But packed in oil. Always oil. Water packed tuna is gross.

I have three rolling pins: an antique wooden one with handles, a coming-up-on antique metal one with handles, and a small 11x11/8 inch wooden one. I wanted a better pin for cookies and pastry. Last week the Rose Levy Beranbaum rolling pin was on sale and amazon delivered one this afternoon. The RLB pin is a hollow, plastic 18x2 inch tube; with rubber endcaps. It looks rather like a mailing tube. I can't say I am thrilled, but I will give a try before returning it. It seems light and flimsy. To my taste the diameter is too large and the length not as long as I would like. The plastic material is supposed to be non-stick but does not feel all that non-stick to me. My question: what length and diameter are ideal for a non-tapered rolling pin? Or does it come down to hand size and personal preference?

Sockeye from Shoprite. Spice Trekkers' Gaspesian Salmon Rub. My only complaint: the asparagus could have used a sauce.

I spy a Paragon and orange spatulas are best.

No. And not Italian either. Seriously, I have more impressive canned and jarred tuna but I would not serve it in this fashion. There is a time and a place for everything. OK, well maybe not for cauliflower.

Canned tuna, presented without shame. Momofuku ranch dressing not shown.

I didn't understand half of that -- but being from New Jersey, bluefish is one of my favorite fish. My dinner tonight is canned tuna. After I finish my bowl of cashews, pecans, peanuts. And my mai tai.

I am so happy that when mixing wheat* dough in the Ankarsrum I can build dough strength that I just can't get from the KitchenAid. But now I have another question: I have not baked cookies in years and years. Cookies are calling to me. Would it be better to mix cookie dough in the Ankarsrum or in the KitchenAid? Or does it depend on the specific recipe? I have read one should not assay cold butter in the Ankarsrum, but cold butter is not at issue here. *rye is a separate issue. I don't like rye anyway.

For the first time in, I believe, forever -- I neglected to score my boule. Comes from two weeks of attempting to bake rye. I am so ashamed. I desperately need a more capacious steam oven.

You eat your breakfast about when I serve dinner.

So now Breville has both Joule and PolyScience circulators? Wonder how that will shake out.

I'd put the frozen bags directly in the water bath. But I am not a fan of bag juices. For me the best place for bag juices is down the drain. Be sure to carefully dry the cooked meat before searing.

Leave the probe in the syrup.

Anna beat me to it. I bake with Kosher salt but before adding the salt I grind it to powder in a mortar.

I learned some history. The Roman portion of the hymn I already knew.* I thought possibly the Franks might be the kind served with beans, but apparently not. Perhaps had it been Hawaii. *according to Wikipedia the Lower Saxons cooked their Roman captives. If only they'd had Thermomix!

That must explain the difference.

@mgaretz chicken didn't work well for me.

I only wish I could become more thrilled by German food. According to 23andme, about a quarter of my ancestry is from Lower Saxony. Music, literature*, technology**, yes! Kale, not so much. Though I must say Korn sounds pretty good, albeit it may never replace my mai tai. *a long while in the cold I stood in front of the Schiller statue in Stuttgart while people ice skated. **just ask my cuckoo clocks and battery of Germanic pens.

I'm having a bowl of cashews with my mai tai -- does that qualify as a salad? (I checked with the avocados and they said they might wait a day or two.)

Gorgeous. Reminds me I have two avocadoes in the bedroom not getting any younger. No beets nor pear, but I do have a shipment of cashews arriving from nuts.com, next day delivery. And half a pound of the world's best cheese.

Asparagus, Berkshire chop, sweet potato. Sweet potato not cooked on the Philips grill. Normally it does not take much to render me replete. Something terribly went wrong. I had a plate of Campari tomatoes with Momofuku ranch. And then I had another. Then I saw the box of Sweetzels spiced wafers. No, I do not think I am pregnant.

Didn't seem to rise at all.

I get better results with sous vide protein in a hot pan or in the case of poultry, deep fried. But for steaks or chops or most fish I like grilling on the Philips best. And it's so easy and simple. For raw poultry my choice is the CSO unless I want to drag out the Farberware rotisserie for a whole duck or chicken. I'd love to see your results with squash.

Japanese Home Cooking now has a coupon for $7.00 off.