JoNorvelleWalker

Chicken cacciatore: Bread: Wine and Boursin not shown.

The proof is in the pudding. Tonight I made a batch akin to French Lean Bread but I mixed for exactly 5 minutes on speed 6. I achieved the open pearlescent crumb that so often eludes me. The dough was neither under proofed nor over proofed. Indeed my boule achieved so much oven spring in the CSO it burnt on the top elements. Never before has that happened. I'm sort of delighted actually. This is not the first time I've complained MB does not give much guidance for users of the KitchenAid, which are probably a high percentage of their audience. Not all of us have Hobarts or spiral mixers yet. The problem with mixing on lower speed in the KitchenAid, as @CanadianHomeChef reports, is the hook does not properly engage the dough.

I feel her pain.

I'm using the oven method also. Please report back after trying a sofrito.

Mine is white!

I purchased my 9-pod from amazon for $139.95. My understanding is that Aerogarden is hydroponic which would be much less useful for me. The Click and Grow should enable me to start transplants for this summer. The Aerogarden seems complicated. The Click and Grow needs no moving parts, no controls, not even an on/off switch.

There was no rust on mine either. Maybe I am paranoid.

Yes! I had to double check mine with a magnifying glass!

I was going by appearance. I'm more worried about non-rust than non-stick at this point.

One way to find out!

I thought you said in the first post that yours had germinated on day 3? Still I suspect it will be a while till I am making pesto.

All three basil pods have germinated! Day 3.

I have a Nigel Slater recipe that calls for dried haricot beans. Google tells me that translates to navy beans. I have no navy beans but I have pounds and pounds of Rancho Gordo products. Could I use Marcella beans?

Maybe this isn't the best thread to pursue the issue but I am still puzzled by the logic: Paella is cooked in a paella. A paella is traditionally made of carbon steel. Tomatoes corrode carbon steel. A paella starts with a sofrito based on tomatoes. Putting another coat of seasoning on my poor pan.

One of my basil pods has germinated. That was fast.

When I purchased my Zojirushi the price difference was negligible. What I did not take into account is that the 5 cup will make half a cup of rice but the 10 cup won't make less than a cup.

That sounds like an awful lot of revolutions but your results are beautiful. Do you use similar for French Lean Bread?

Peas are planted. Now it's wait and see. Thanks to @rotuts I expect the police on my doorstep any day. I'm sure Alexa has already called them.

I figured it was store-bought, as is mine. Mine never looks so appetizing.

Those pictures really looked good though!

For how long?

Beautiful! There must be a secret to orecchiette I have not found. However tomorrow I might just buy some spinach.

Same. Though I have yet to open it.

Thank you. That's what I would like to know. I didn't think it was too bright to cook down tomatoes and garlic in a carbon steel, however that is what the recipe said to do. I'm in the process of re-seasoning. How do others work their sofrito? Next time whether it's traditional or not I plan to prepare the sofrito in stainless steel, then add the finished sofrito to the cooking rice. I have other recipes that do it that way.

I sort of meant to post the paella in the dinner thread but since it was around 4:00 am and after a liter of MR, I suppose breakfast was equally appropriate. There is a story to the clams. I wanted littleneck and amazon Prime Now had them, but the unit of measure was a "1". Not "each" (as it was for cherrystone). I took a chance and ordered. As it turns out "1" means 1 very large amount of clams. About five dozen. I am 1 person.