JoNorvelleWalker
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Everything posted by JoNorvelleWalker
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Sorry, not trying to create a mystery. I ran out of energy last night. https://forums.egullet.org/topic/153755-the-bread-topic-2016/?do=findComment&comment=2184839
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Gaahkoeh, Sami soft flatbread, Magnus Nilsson The Nordic Baking Book (p170): A sweet, sticky, intractable 77 percent hydration dough. Lacking reindeer fat and reindeer broth I used butter and water respectively. I fermented longer than called for and scaled down but otherwise followed the recipe. If I make it again I'll use less golden syrup.
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I don't use xanthan gum often but when I do I break out the homogenizer.
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@CanadianHomeChef did you thin your basil? Mine has outgrown the little greenhouse lids. Still only one pea shoot up however.
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Nigel Slater, braised Lamb shanks with leeks and haricot beans, Tender (US edition pp 292,293): Brussels Sprouts, 25 year aceto balsamico not shown. (Not sure why, it made a lovely color contrast.) Served with Gaahkoeh, Sami rye flatbread: ...which deserves a story to itself.
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What Are You Preserving, and How Are You Doing It? (2016–)
JoNorvelleWalker replied to a topic in Cooking
Any friend of Jack's is a friend of yours. -
What Are You Preserving, and How Are You Doing It? (2016–)
JoNorvelleWalker replied to a topic in Cooking
Marmalade sounds best to me. That or make a mammoth batch of jack rose and invite us and all your friends. -
Yes, it's real! Plants grow while you watch.
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I went with Mastering the Art of Chinese Cooking. Hope the formatting issues mentioned have been sorted out.
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How do you get the enchiladas and ice cream in the same shot?
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Green speck of a shoot in one of the pods where I planted peas! Could be my imagination though. Basil coming along nicely.
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Challenge: Cook your way through your freezer (part 2)
JoNorvelleWalker replied to a topic in Cooking
Ice cubes tonight for my mai tai...does that count? -
When I was a quondam biochemist a faucet aspirator was the thing to use.
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OK as long as it's not kale.
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https://nuts.com/nuts/macadamianuts/ My go to source for nuts... Unfortunately they only offer roasted macadamia in salted or unsalted. Get a bag of each and mix!
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Attempt at humor.
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I'm not sure the laws, will Montana allow shipments from other states? I note Astor Wines in NY will not ship to Montana. Good as it is the 21st Amendment is not perfect. Do you have a gun?
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I managed to miss that bit...thanks @SLB for sharing. Four and twenty blackbirds baked into a pie and all of that. I confess I thought thrush was a disease. Now that I think of it I wonder how those Moroccan pigeons @BonVivant has been enjoying are prepared?
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Obviously you didn't buy enough. I don't think I've ever seen Wild Turkey on the rye shelves. If I did I might well give it a try. It hasn't gotten cold enough here yet to start going through my stash of Whistlepig. Can they special order Wild Turkey for you?
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I am pretty much weld agnostic but I have had welds fail on cookware. Never had a rivet fall out though. I do not suggest screws however. I once had a screw in my spinach in a restaurant. Iron and all that.
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Simple two minute steamed clams. Lemon wedges, baguette, drawn butter.
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I used to use my Zojirushi until I bought Modernist Bread.
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Other than by hand, by chamber vacuum, or by bread machine I wondering if there isn't some good alternative to the dough hook for mixing bread? Food processor doesn't count.
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Just checking...that isn't kale is it?
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I use the flat beater and speed 1 before autolysis. The dough hook can't gather the stuff together.