JoNorvelleWalker

What new blade??

Baguette at least was excellent. Nice translucent crumb that is doesn't always have. Rest will be my lunch for work in a few hours.

Forgive me, for breakfast it seems odd. According to 23andme I am only 0.1 percent Chinese. Later today I should see a colleague who is a master CSO bao maker and, should I remember, I'll ask her. Edit: @liuzhoumy friend gave me a look like I must be crazy. She added she eats pizza for breakfast as well.

For breakfast?

Tonight's loaves. My back's been out so I've been forced to make haste slowly. As a scientist I am ashamed. I changed at least three variables: For this batch mixing was one minute on speed 1 of the KitchenAid and three minutes on speed 4. But the poolish was beginning to collapse by the time I started so I added half again more yeast to compensate. Normally for the boule I'd steam bake thirty minutes, per Modernist Bread. This time I switched from steam bake to convection bake for the final fifteen minutes. The jury is still out. Though I must say the crust feels lighter and more fragile. When I finish off my Mississippi punch I'll go cut into the baguette.* Cheese and wine are waiting.** *if I can still stand. **as is a little green apple.

Thank you sincerely. I am almost embarrassed.

Stephen Beckett The Science of Chocolate comes in Kindle... http://amzn.com/0854049703

I confess the rosemary is out of a jar. Last spring as I was moving my rosemary plant outside I dropped the pot and broke it. On the dinning room rug. But there is a lot of garlic.

Chicken cacciatore... Sorry if this seems repetitive.

How to tell when peas are ready for harvest? I fear mine may have past their prime.

Is she related to @dcarch?

These are exactly what I had in mind. But tragically too small. Perhaps I will contact them and ask for a suggestion. Thanks!

I'd say neither serrated knife nor spray. I have a couple of lame but I usually just use a good sharp parring knife.

I can't envision the setup. All that comes to mind is a ring stand. Which would be pretty neat actually.

I have to ask: Why no mushrooms?

Thanks everyone. The egg size is 265 mm x 180 mm. I am not looking for a shipping container. I am just looking for a way to keep them safe and make them look attractive, while not rolling on the floor.

Dry-Fried Green Beans from Hsiao-Ching Chou's Chinese Soul Food (pp 146,147)... This is a favorite, I have made it before. The recipe is a bit disingenuous. She says it serves four. It serves one, with a go of rice and much Soave.

Thanks. I did not want to make a chocolate base to ruin the egg effect. The other solutions are too small.

For my purposes I have mastered the art of packaging chocolate bars, but search as I might I cannot find an eGullet thread or any information on packaging chocolate eggs. I ask as I have an egg mold in transit. Assuming I can successfully fabricate an egg, how can I wrap or package it? All I can think of is cellophane. I've seen pictures so I know some of you are making eggs. Do not deny it. When I was little and still celebrated holidays the neighborhood candy establishment sold eggs in windowed cardboard boxes with cellophane grass*. That was the early 1950's. Is this still the state of the art? *cellophane grass tastes terrible. And the ubiquitous coconut cream filling not much better.

My back is out. Dinner had to change horses in midstream. It was supposed to have been dry fried green beans. I soon realized, whatever else, I could not be standing at the stove. What finally transpired was baked potato, grilled rib lamb chops, and broccolini. Not a bad option, considering. Even so I couldn't lift the pot of water for the broccolini and had to pour some out. Dessert is a bottle of Rioja with chocolate from an elegant heart shaped mold that Kerry sent. Ibuprofen only does so much. What comes to mind is the last time I tried to make paella for company. I have an impractically large paella pan, not the nice new little one from Darto. I started off with about $100 of seafood and saffron. My guests were a woman in whom I had a romantic interest and her older son. Before they arrived I threw out my back and had to take to bed. My friend and my younger son were left to carry on the cooking. She remarked "This is just like cooking with my mother!" Dar Williams has a song lyric: "Whoever thought of love is no friend of mine."

Thank you. I confess it is not pizza dough. It was the same batch of dough as this: Typically I bake bread once a week. I mix a kg of dough in my KitchenAid. Right after mixing I bag up about 180-200g of dough to retard a day or two for pizza. This works great as long as I don't go beyond two days. Much longer and the dough resembles silly putty and half the pie ends up on the oven floor.

Another two and a half minute pizza... Aged mozzarella rather than fresh. In this application I think I prefer fresh, but the aged was perfectly OK. Once again fresh home grown basil from my dining room, not picked until the pie was on the rack. More than I could eat but I ate all of it anyway. Soave helped.

I don't do breakfast but when I got up this morning only to find it was a snow day and I had no work I thought of Cream of Wheat. My Cream of Wheat seems to have expired in 2009. No matter, it tasted good to me.

I am in the camp that finds bourbon too much on the sweet side, though I have not sampled it in decades. Rye is so much better.* *except of course for Rittenhouse.

Not only was Whole Foods open -- they filled my Prime Now order perfectly and got it here on time in perfectly miserable weather. Everything I ordered was in stock. They are getting better. Pecker or no Pecker. If the weather ever clears enough for me to get to work I'll check out that WSJ article. And for what it's worth Boursin was $1.00 less expensive than from Shoprite.