JoNorvelleWalker

Must be nice to have a back seat with a power inverter.

I've never had mahi-mahi.

Staff of life for tomorrow's lunch... No dough was reserved for pizza making so loaves are larger than usual. I baked the boule a few extra minutes. Most of the baguette will probably be gone before I head for bed. Early morning.

As it happens I was just reading Lidia Bastianich's Mastering the Art of Italian Cooking*, the very page (p27) where she discusses dried oregano: "I recommend buying dried oregano on the branch.... To use in recipes, pull out one branch, and over a piece of parchment or wax paper, rub it lightly between your palms.... The branches will last until you use the final leaf if kept in a dry place." *which was waiting on my doorstep when I got home.

I don't see the CSO.

No.

I have no room for more physical books in my apartment. I wish that could stop me. However I am more apt to read a physical book, and far more likely to cook from it.

Oops, "phycological" was an egregious misspelling but not entirely inappropriate in a discussion of carrageenan. As to my pistachio ice cream not tasting like much of anything, I think I've found the reason: my pistachio paste did not taste like much of anything. I let it get too old and rancid. At least now I have more room in my refrigerator.

I've read the book from work, but I don't own a copy. Had you tried the salted caramel recipe without the stabilizer mix before making it with stabilizer?

@ElsieD do I understand correctly that the trick was to use 2 grams of stabilizer instead of 3?

Nope, not for me. I clicked on the hardback copy instead.

Orange is most accurate.

I used to work for a company that made carbon black (soot, if you will) by burning natural gas with insufficient oxygen for complete combustion. Incomplete combustion may mean the stove is misadjusted.

Those do look plump.

For a price. Or my old ancient freezer that doesn't have a freeze/thaw cycle either.

Thanks, I think.

And which one might that be?

But I must say the end result was pretty good. Note I had to perform an additional fold beyond what Modernist Bread directed in order to work with the dough at all. My theory is that my KitchenAid doesn't mix like MB expects.

@ElsieD I am so very sorry! As fond as I am of Grand Marnier it would make a completely different dish entirely. Also if you have a medical condition I'd be warry of your citrus. The orange is a hybrid of a pomelo and a mandarin. Grapefruit is a hybrid of a pomelo and an orange. Or as Wikipedia explains: "[C]itrus taxonomy is fairly controversial, confusing or inconsistent." https://en.wikipedia.org/wiki/Orange_(fruit) The "fairly sizable pieces" problem is why I bashed my black cardamom in the mortar the second time around. Black cardamom seeds sure hurt when you get one in your shoe.

Tonight I tested the Cuisipro for parmesan and for lemon zest. It did well with both. It is a frightening device to behold. Reminds me of a falling knife. My old Swedish box grater does as well with parmesan but it takes much longer and is difficult to clean. The Swedish grater is useless for lemon zest. I have a German zester that does well but again the Cuisipro is faster. The zests produced by each are a bit different but both work. The German zester produces zest that is more like small flecks. I still have all my fingers.

I'll pretend they're mashed potatoes.

Jaguars I've read eat avocados. They are a serious threat.

Last week I didn't bake. A little strange because I followed Modernist Bread's directions.

As an experiment, for tonight's French Lean Bread I went back to attempting the method from MB, specifically the delayed addition of salt. After autolysis I mixed 8 minutes on low (KitchenAid speed 1), added the salt slurry, mixed 2 more minutes on low, then 2 minutes on medium (KitchenAid speed 3). The dough was weird and lacking strength. Rather than the two folds specified I needed three to get the dough workable at all. Of course the proof is in the pudding, and I have not cut into the loaves. I am not optimistic. Just killing time until they cool.

Oh wow! @Panaderia Canadiense you are back! I feared you'd been eaten by...by whatever it is that eats people in Ecuador. Seriously you were missed.