JoNorvelleWalker

I think about the dosa I never baked this summer. The dosa my informants assure me cannot be properly fermented in cooler weather.

Vacuum sealing things is pretty basic.

I set the Paragon to rapid precise at 375F. The top of the Lodge aebleskiver pan didn't get that hot. The Lodge does not have much metal in contact with the Paragon. I was surprised and pleased that the pan worked on the Paragon at all. I don't remember my surface thermometer reading but the cooking temperature was probably about 350F-360F.

Marshmallow Jeanne d'Arc.

Nilsson's recipe said to let rise 25 minutes. I was sure 25 minutes was not long enough.

Here are aebleskiver frying on the Paragon...

My tasting panel pronounced the predominant flavor to be buttery. I was asked what kind of butter* I had used. A friend kindly took some aebleskiver home to share with her son. *Finlandia http://finlandiacheese.com/deli-cheeses-and-butter/butter/

I only put the pan under the bowl at the very last moment. Can't complain about the CSO proofing function.

And Anna has the answer!

I tested one before bed, with a bit of sugar. (The rest of the batch is heading in with me to work.) The Nilsson recipe has no added flavoring -- although lemon zest is optional -- only flour, milk, butter, eggs, sugar, salt, and yeast. There is a lot of nice Maillard taste. Remember that the whole purpose of aebleskiver is to help wash down mulled wine.

Aebleskiver fried on the Paragon. Magnus Nilsson, The Nordic Baking Book (p305).

Forgive me, I seldom read this thread. However inspired by @Anna N and @Margaret Pilgrim… Aebleskiver, Magnus Nilsson recipe from The Nordic Baking Book (p305).

I shall never again... Thankfully a little birdie told me I should place a pan under the bowl before it was too late.

@dr_justice I've had good results with N2O waffles as reported in the Waffles! thread... https://forums.egullet.org/topic/24075-waffles/?do=findComment&comment=2129095 Not to slight my world renowned iSi blueberry pancakes: https://forums.egullet.org/topic/133897-blueberry-pancakes/?do=findComment&comment=2154700

But keep in mind @Shelby said these beans were ones that came in the last bean club shipment. The only beans in the last bean club shipment that look remotely like the picture would be Cranberry.

My guess is Cranberry beans if it was something from the last bean club shipment.

Ricotta ravioli... Sauce from recent recipe of spareribs and sausage. Ten year Parmigiano-Reggiano. Fifteen year Pusser's (not shown).

The link goes to a Sur La Table pot "Made in China exclusively for Sur La Tab". No mention of Kuhn-Rikon? The bottom is aluminum. Have you tried the pot with the Paragon? I would like to find a similarly proportioned frying basket that would fit my Fissler. For frying chicken, tongs work great; for French fries not so much.

Long day. Philips-grilled spareribs. Gnawed to the bone. Bread. Cucumber and Momofuku ranch dressing not shown.

Nothing says you can't have two. Or three.

@teonzo or anyone, any advice on wrapping the dough for freezing?

Why not? Yesterday I bought another pound of yeast.

I've been reading Diana Henry's From the Oven to the Table: Cauliflower meets the Saxons. Be afraid; be very afraid. Hide the children and the kale and go watch a Godzilla movie.

Last time I had this discussion with my son they used meal kits. (Two teenagers, two adults.) Can't see it myself.

All the more reason to put them on the plate. I did not know wild turkeys were permitted to be hunted in NJ. I occasionally see turkeys on my way to work and at best they are intimidating.