JoNorvelleWalker

Beat me to it. Also insect filth. At least there is a limit.

Where does the texture pattern come from on that crust?

I found I don't much care for rye in mixed drinks. But I do enjoy it neat. I confess I am not a Scotch drinker at all, as much as my son keeps tempting me.

I have to ask, why so cheap? I am a poor pensioner and I'm sipping (indeed at the very moment) WhistlePig, single barrel, barrel strength. (Not that I do so every night or very much.) Why drink rotgut if you do not have to? Colonel Taylor bonded works for me as well. Disclaimer, I've never tasted Bulleit but I'm not about to now.

I've been revisiting Nigel Slater's Tender, a favorite book of mine. It just struck me that in the pumpkin chapter Slater classifies pumpkin as a winter squash. I always thought that what we in North America, or at least in the civilized parts thereof, called pumpkin was a summer squash. But as we are blessed by eGulleters all over the globe, what is pumpkin? A summer or a winter squash? If I were a sober or a patient person I would google all of this. Unfortunately I am disqualified on at least two counts. So what is a pumpkin?

Chicken cacciatore: Not sure why it looks out of focus but it may just be me.

No, I don't make my own orgeat mix! I buy my orgeat from @feste. Which reminds me, it's time to order more.

I shall never again neglect the orgeat in my mai tai. It's enough to toss the whole thing down and start over.

Seriously* I thought reverse sear was when you seared prior to cooking. I could be wrong. *for once pun unintended

My oven is a residential GE electric oven. I use the highest rack position, plus the aluminum adds another inch of height. Also I turn the broiler on a couple minutes before loading the pie.

Isn't that non-reverse sear?

Pizza! 150 second pizza. Bottom blackened but not burnt. The one inch aluminum block was preheated to 550F about three hours before loading. Basil was not snipped till the pie was resting on the rack. This time the basil was older and more fragrant. Possibly the finest pizza I have made. No leftovers.

How beautiful @Duvel. Thank you so much for sharing! I am old and while I was fortunate to travel in my youth, I am not sure how much more globe trotting I'll be doing. My last international travel was 2005 on a business trip to Germany. My last vacation was 1985 to Canada. I am so happy for you that you can relive some of your graduate school memories.

I asked at work about seed lending. It's been looked into. Our Shoprite sells organic herb plants that seem to be locally grown and in stock all year long. Good quality. The selection is inconsistent though.

@Ann_T why rye flour for the starter?

I can't unsee the mental image.

Wow. I didn't know KitchenAid made a metal version. I must say the metal one looks nice with all the attachments. But I have the plastic version and the plastic works well enough for my meat grinding purposes.

Speaking of pods...I have two pea pods an inch or two long. Not sure where they came from, never noticed them last night. Meanwhile yesterday I transplanted some seedlings I'd started in paper towels. At least two look like they'll make it.

Forgot to post this the other day: Falk USA is having 35% off if anyone is needing copper.

https://forums.egullet.org/topic/157787-dinner-2019/?do=findComment&comment=2188553

Welcome!

About to cut into tonight's creations. Three minutes on KitchenAid speed 4. Last week's loaves seemed a little over mixed. The one end is a bit wonky. Maybe one shouldn't do bread and taxes at the same time after all? Oh, wait, that was supposed to be bread and circuses.

Amazon informs me I own the Alice Walters one. Can't say I ever remember seeing it.

I suppose if you were a murderer looking to dispose a body...other than that, fun and novelty when you are 12 years old and reading Darwin. http://amzn.com/B00086TPX4 As I recall they get mainly nitrogen from digestion.

I tried to react "sad" to the post, but somehow the site is not letting me. I assure you I didn't mean to "like" the news.