JoNorvelleWalker

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.

Last night I made bouillabaisse and ran out of reasonably sized bowls. (One is in the refrigerator with ranch dressing.) I wish Vollrath made a 1 quart size.

I thought the bouillabaisse was quite good. Not difficult to make. I'd been wanting to make bouillabaisse for some while but none of the recipes I'd looked at seemed quite right; either for the ingredients or for the amount of work. Even without the fish I think I'd like the recipe.

Bouillabaisse. https://forums.egullet.org/topic/144598-the-soup-topic-2013–/?do=findComment&comment=2223601

Fennel bouillabaisse inspired by Jose Andres' Vegetables Unleased (p86). For once the stars aligned with the dregs of my refrigerator.* I say "inspired by" because Andres' recipe is vegetarian and I had a fish. Peel the potatoes and tomatoes? Phooey. And I used fish broth in place of water. And while we're at it, who keeps Pernod on hand for cooking? Really? I threw in a few star anise and danced around the bowl with the green fairy. *and that leek amazon sent me by mistake.

@Kim Shook why is your croissant sticking its tongue out at me?

Take one for the team and tell us.

Ankarsrum, the Swedish mixer of many names: Electrolux Assistent, DLX, Verona, Magic Mill... I understand a few eGullet folks have these, or have had. Mine came this afternoon. From what I've read, mixing procedure with the Ankarsrum is different from mixing with planetary stand mixers. At the moment I need advice specifically with whether I should use the dough hook (with or without the scraper arm) or the roller attachment for my bread. The Ankarsrum manual says to use the dough hook for dough with between 1 and 1.5 liters of liquid ingredients. OK. My usual dough recipe uses 410 g of water. Rose Levy Beranbaum in The Bread Bible says to use the dough hook when mixing less than 4 pounds of dough. Which if my math is correct is about 750 g of water (math is not my thing). Beranbaum adds "For larger amounts, use the roller and scraper." Yet most bread recipes in the Ankarsrum recipe booklet that call for the dough hook use about a liter of liquid. The recipes that call for the roller use less liquid, 400-600 ml. Beranbaum is usually right but I'm wondering if she's wrong? Thoughts or suggestions? P.S. Sparkling Gold was not my first color choice. Sparkling Gold was perhaps not my thirteenth color choice. But Sparkling Gold was 10 percent off. Besides, the gold color matches the gold lettering on the bowl and dials. Now I feel better.

@PositiveMD think steam. (You might want to hang on and wait for the anova steam oven, if they ever bring it to market.)

I, too, am not thrilled with buttermilk. Though whole milk buttermilk is somewhat more palatable for me. You could try substituting whole milk yogurt for the buttermilk. But my advice is to get some whole milk buttermilk and try it. What do you have to lose besides $18 worth of ramps?

https://forums.egullet.org/topic/154258-ingredients-via-internet/?do=findComment&comment=2218002

Good of you to use a size reference all of us will recognize. My Click and Grow has been out of use since I expropriated its stand for pots and pans. But I could use some fresh basil in my life about this time of year. (And the stand I use happens to be an amazon deal of the day.)

Well, many recipes begin "In a large bowl..."

Thanks. It looked good to me and I have a grapefruit.

Last night's dry aged ribeye and Momofuku ranch called out for a reprise, plus this time with radicchio. No Treviso, whatever that may be, was harmed. I go through ranch rather quickly but this evening I received a thirteen quart Vollrath bowl from amazon.

Something in the very back of my mind tells me there is a train from the airport to the heart of The Iron Bound. The name Iron Bound refers to the confusion of the railroad tracks. When we were there my Bolivian friend spoke Spanish to the waiter in the Portuguese restaurant. She said most of the staff of these restaurants were actually from South America.

I have three collections of mixing bowls. In order of which they were acquired: Pyrex, real Pyrex* -- the good stuff -- from a garage sale in the '70's; beautiful turn of the century wheat sheaf pottery from King Arthur Flour; and more recently Vollrath stainless steel. Amazon just dropped the price of the 13 quart Vollrath bowl. How could one resist? Sadly I have difficulty envisioning quantities. Were the 13 quart bowl any larger it would not fit in the dishwasher. It should be good for laundry. *but they are chartreuse.

I'd be more inclined to break out the spare CSO and return the problem unit under warrantee. I think it is a design mistake to make the water reservoir out of clear plastic. But as I said, the decalcification went fine, so maybe we will be OK for a while.

The current issue of Cook's Illustrated has a tip for cutting a hard squash: use a channel knife lengthwise to cut a grove; place your knife in the grove to split the squash.

There are a bunch of Portuguese restaurants in The Iron Bound neighborhood of Newark. Can't remember the name of the one I've been to a couple of times. Good sangria. First time I ate there was a business dinner and if I'd had a flight to catch I would not have made the plane. (Second time for lunch so only a half pitcher.)

Since it has not yet been mentioned in this thread the Philips is $129.99 today on amazon. How can you not want one? Or two.

Deal is still on. I am tempted.