JoNorvelleWalker

What weight of flour and water do you use?

She said it was sad. The sad alien is crying.

Comfort food, not involving bread... Berkshire chop, boiled Brussels sprouts, six hour baked sweet potato. It's taken much of a lifetime to learn how to prepare a sweet potato. Sprouts initially dressed with Extra Vecchio Aceto Balsamico Tradizionale Di Modena D.O.P. After enough methode rotuts switched to Momofuku ranch. Pickled ramps are cheap.

Even with the burned bits cut off the bread suffered a pervasive charcoal note.

Last night: Ottolenghi's eggplant with buttermilk sauce -- with the substitution of Momofuku ranch for the buttermilk sauce. Followed by almost the last of Jose Andres' bouillabaisse. OK bread, but not good bread.

As did I. Can't wait to see what's new.

Breakfast?

My doctor told me not to eat shrimp. So I don't buy it. When I used to purchase shrimp I did not source it from South East Asia. Similarly I do not knowingly buy chocolate from West Africa. Last I read Nestle has pledged to cease selling slave produced chocolate by 2020. Beef, lamb, chickens, and pork I eat. I eschew veal. I did not say anything about global warming or destruction of the rainforest. I prefer to avoid palm oil but I am not obsessive about it. Not in the same category for me as, say, child slavery. I stated my choices, what are yours?

If it tastes good, not raised in unnecessary cruelty or by slave labor, not an endangered species, and not one of my 23andMe matches, I'll eat it.

Too thick.

Bouillabaisse, wine, good bread, broccolini and radicchio. When that was gone...

Who needs vegetables when one has a spoon?

Tonight's baguette crumb was tighter than I would have liked yet more creamy yellow -- but neither gummy nor cottony. Very good flavor. Perfect for my work sandwich later on this morning. Nonetheless so far the best loves I've made recently were the boules whose dough I've vacuum sealed and frozen. I do not understand this. I'm sure Zorro would.

All is not bread and roses... My first loaves mixed in the Ankarsrum. Oops. For the same weight of dough the loaves were significantly larger. The boule baked itself into the roof of the CSO and was difficult to extract.

Our library used to have an annual gingerbread house competition but last year there were no submissions. We required the gingerbread house pertain to literature. There were three categories: children, children helped by adults, and adults. Some chose Harry Potter. My all time favorite was a five year old's submission in the children category: Emily Dickinson's Because I could not stop for Death... We paused before a House that seemed A Swelling of the Ground – The Roof was scarcely visible – The Cornice – in the Ground

My younger son got degrees in computer science and ceramics engineering. He is a Wall Street banker who sometimes reads eGullet.

Sadly I don't have an attic. The dough hook will probably end up somewhere in the living room. The living room is the overflow pantry storage from the bedroom.

Thanks, @curls, the videos were very helpful. Particularly the one from Bread Beckers. I had to laugh when a demonstrator in another video was using the Ankarsrum flocker to make steel cut oats! Whether true or not, something interesting in another Ankarsrum video I found: the presenter alleged attachments for KitchenAid, Ankarsrum, and Bosch were interchangeable. He was demonstrating the Ankarsrum grain mill. Of the Ankarsrum attachments, I'd be most interested in the nut grater and the flocker. But they certainly don't come cheap.

I was almost surprised to find Kraft Green Goddess on amazon. But it looks different and I'm not at all sure it is the same product I remember from the 1970's. Apparently Kraft Green Goddess has no anchovies. Oh, well, there's always Momofuku.

Not easy to find.

I like it.

Chocolate!

According to The Economist ancient Greeks recorded sheep eating seaweed.

I like green goddess, Joy of Cooking recipe -- even Kraft. I used to say green goddess was my favorite dressing. But now when I lie in bed at night what my thoughts turn to is that bowl of Momofuku in the refrigerator. Let me put it a different way: a bottle of Kraft green goddess will delight me, whereas before Momofuku no ranch dressing really would.

Nothing ground breaking, but last night I made bouillabaisse in a Le Creuset. I'm sure the stovetop would have sufficed, however I chose to use the Paragon. No mat, no probe. Simple, dumb induction heating surface. Even so the Paragon made my little 24 cm Le Creuset seem responsive.