JoNorvelleWalker
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Posts posted by JoNorvelleWalker
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I become more enamored of the Precise Heat Mixing Bowl the more I use it. Thermometer and temper test superfluous. I made twelve more bars towards the two or three dozen I need for our work holiday party next month. But now I'm out of couverture. And suffering palpitations from cleaning out the bowl.
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And tonight a Knickerbocker, Jerry Thomas by way of @Splificator. I used Smith & Cross.
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I realize the window of opportunity is now closed. However I was faced this evening with a bowlful of melted chocolate that was too small a quantity to mold. I thought immediately of the Magnus Nilsson recipe Flygande Jakob (The Nordic Cookbook p270).
Naturally I am prohibited by copyright from sharing the details of the recipe. Though the list of ingredients is as follows:
Chicken, 1 large roasted
Italian Dressing Mix, store bought dry
Bananas, 2
Cream, 300 ml
Chilli Sauce, Heinz 100 ml
Bacon, 150 grams
Peanuts, salted 80 grams
Astute readers may note the lack of melted chocolate. No matter, this dish is crying out for melted chocolate.
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23 minutes ago, Kerry Beal said:
I have nothing in the way of pics so far, @Chocolot has pics but is asleep...
Easy enough to fix one should think.
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Dinner, stealth hacked:
Duck with blood orange sauce, wild rice. Brussels' sprouts, Extra Vecchio Aceto Balsamico Tradizionale Di Modena D.O.P. -- eg. the good stuff.
Last of this wild rice.
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7 hours ago, Chris Hennes said:
How different were the mixing times between the two?
Similar, however I think the lower hydration dough mixes more easily in my KitchenAid.
I've also tried 1 kg batches and 1.5 kg batches. The larger batches mix better but the end result of the bread texture is about the same. I never did ascertain what KA speeds correspond to "low" and "medium".
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12 hours ago, kayb said:
10-inch. I'm actively trying to reduce the number of leftovers that reside in my refrigerator until they're old enough to vote before I throw them out.
As I recall I have a 10 inch coming as well. Still no word from DHL.
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9 hours ago, lindag said:
Old topic, this.
Welcoming the winter temps and snow here, I made my winter hot punch...
Cranberry and pineapple juice, water, along with brown sugar, salt, whole allspice, whole cloves and broken cinnamon sticks. Added rum, brandy and Rye whiskey.
It really warms me up.
Thanks for finding the lovely thread and resurrecting it! Last night here it was @Splificator's Mississippi punch (which, before anyone points out is mostly cognac, possesses quite a bit of rum). Tonight it's just a mai tai.
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Photograph not planned, so not plated to be pretty:
Hair dryer pork chop...OK, let's be honest, Dyson pork chop -- anovaed at 61C. Fresh ground Cambodian red peppercorns. Served with applesauce and pounded mace. Pounding mace is one of the most contemplative of all kitchen tasks.
Baked potato. Sour cream not shown. Brussels' sprouts, carrots, parsnips super steamed. (And if you don't know what that means, purchase a Cuisinart Steam Oven.)
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1 hour ago, ElsieD said:
And so.....she added another Kindle book to her rapidly growing collection. Thank you @Toliver. What I REALLY need is a book on candy making, not chocolate particularly, but fudge, hard candies, toffies, etc.
Was $1.99 when it was posted.
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24 minutes ago, kayb said:
My flying pan steal (aka a small paella pan, perfect for two people) is here! I'm afraid I am ruined. Will be ordering Darto again.
Box was banged up, but in one piece.
No word yet from DHL on my shipment. When you say "small", which size is that?
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33 minutes ago, Toliver said:
From my BookBub email this morning:
Winner of the International Association of Culinary Professionals Award for best baking book...Named to the James Beard Baker’s Dozen list of thirteen indispensable baking books of all time -
Carol Field's "The Italian Baker, Revised: The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies" Kindle Edition $1.99US
There's a recipe from the book for a Pear Tart on the Amazon info page for this cookbook.
One reviewer said there weren't enough pictures of finished recipes. Another reviewer said a lot of illustrations in the original book were replaced by photographs in the revision. YMMV.Thanks!
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3 minutes ago, Kerry Beal said:
Lunch at an Italian restaurant near the Unconference venue
grilled salad for me
pasta for everyone else
Nice looking bread. I've not seen bread like that in a restaurant.
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Also each version was proofed the same: fold after mixing, 45 minutes, fold, 45 more minutes, then division and shaping.
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Apropos of nothing...I just shook half a teaspoon of salt out of my keyboard.
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10 hours ago, Chris Hennes said:
I assume you mean that the Modernist recipe is at proof at that stage, but the other recipe you are using is not?
Correct.
The dough from the MB recipe shapes more like silly putty than bread dough. I have tried the rescue technique without much success. Baguettes are cottony with many small holes. Scores seldom open properly. Boules are flat and dense. Not really flat but not round either. However the seams of boules usually open well.
In truth sometimes the MB results are better but never really all that great. I've tried kg batches and 1.5 kg batches. I mix in a 5 quart KitchenAid commercial bowl if that matters.
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Still too tired for real cooking.
"Wild Mushroom Ragu" liberated and carried home from last weekend's catered event. I made up a batch of polenta as an accompaniment. Salted with ten year Parmigiano-Reggiano. Quite satisfactory.
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I'm still a little unsure about my windowpane testing ability (even when looking at pictures).
Proof I check with my index finger...sometimes with my little finger. A problem is the dough is often at proof or past proof right after shaping.
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8 hours ago, Chris Hennes said:
Do you want to try debugging? I'm always interested in trying to figure out what causes various types of bread failures (I murdered a raspberry sourdough this past weekend by adding the puree to early!).
I'm always up to try debugging! (Though right now I am very tired and not up to typing much after almost an hour and a half in pouring rain followed by a full damp day at work.)
However the two biggest differences were that the hydration was slightly less and the salt was added along with the yeast and poolish before autolysis.
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18 hours ago, HungryChris said:
No, these were 1/3 LB. burgers that I got at Aldi. Normally, I will only buy local, freshly ground beef, but circumstances forced me to make a change yesterday.
HC
I was just giving you a hard time because the burger didn't appear to be on the plate.
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Bread:
I do love bread. Served with Charcuterie, cheeses and the last of my Mountain Magic tomatoes which I am hording. No lack of wine. Oh, and olives too.
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41 minutes ago, liuzhou said:
The mind boggles.
Good though.
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Not Modernist French Lean Bread:
I've been trying, I really have. My French Lean Bread from Modernist Bread at best is putty like. The scores don't open. Sometimes it tastes OK, sometimes it doesn't. More often than not the boules are flat. I am ashamed. Tonight I pitched half a Kilogram that was not worth eating. I've given Modernist Bread a year of my life.
I went back to my ancient two thirds hydration recipe based on Raymond Calvel. Scores opened, boule was round. I'm not to the point of proclaiming the emperor has no clothes but I don't understand why the MB recipe doesn't work better for me.
And did I mention that tonight's bread was rather tasty?
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Here we get nice baby English peas from Guatemala. Other than that it's frozen.
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Making Your Own Condiments
in Cooking
Posted
I'd always associated our late President with fondness for the mai tai. What is his affiliation to condiments?