JoNorvelleWalker

The Zojirushi website has water compensation instructions for jasmine and basmati rice. (And yes jasmine and basmati water amounts are slightly different, though details vary by model number.) Often as not I just use the defaults for perfectly lovely rice. I love my Zojirushi.

My library does not have it but amazon did. And so should I in two days.

I would if I could.

Not fair @rotuts got his first. Mine are out for delivery.

Interestingly searching for lettuce on Prime Now gives no hits.

Cincinnati fourteen minutes ago.

Best wishes for a full recovery.

Almost time to go back.

I don't have experience with Whole Foods produce (other than so far a single order from Prime Now) but I was rather looking forward to Whole Foods as a local alternative. Could the lettuce situation have to do with the recent recall? At Shoprite two days ago the lettuce shelves were mostly bare, as they have been for quite some while. However I will say I have been disappointed by the Prime Now selection compared with what I used to be able to get with much missed amazon Fresh.

I retract my "like".

I didn't either.

My pans have apparently left Miami. "The Estimated Delivery Date is currently unavailable." If they eventually arrive I hope I will be delighted.

Leftovers and beans: Six day old bread even the CSO could only resuscitate so far.* Bits of long lost steak. Pot of freshly cooked up Rancho Gordo Rio Zape beans that require no excuse. Beans were excellent. In truth the steak was not bad either. *unlike Swedish hard blood flatbreads that Magnus Nilsson says keep for more than a year: "This is a recipe almost no one makes anymore."

Our library is still buying me Magnus Nilsson's The Nordic Baking Book. Really. But they are doing so at the rate of a snail trapped under a Greenland glacier pre global warming. I broke down and ordered a copy from a bookstore in Seattle that shipped faster than the littoral sands are disappearing. Recently I finished reading Nilsson's The Nordic Cook Book. A beautiful tome. I'm just not sure when I'll have occasion to ferment a shark. Or fry blood pancakes in reindeer fat. Don't mention fish parasites deep fried. And it may just be my generation but my evening mai tai will never be replaced by salty licorice in vodka. Never. A kind friend from Finland once sent me salty licorice. Salty licorice tastes like ammonia...because, ahem, it's made from ammonia. However ammonia and vodka will probably get most surfaces clean, if not spotlessly as clean as Coca Cola. The recipes in The Nordic Baking Book are more accessible for this Mid-Atlantic Yankee (except for those blood pancakes repeated here -- once was enough). Even so the breads are so far beyond my experience that I can't envision the outcome from the recipe. Strangely, Modernist Bread has no recipes for lichens.* My reading of The Nordic Baking Book is about one third complete. *though lichens are discussed (p 1-166)

I went to work with the Felchlin Maracaibo Creole 49% today. Before bed I fired up 500 grams in the PHMB at 45C. Overnight melting works fine but seems unnecessary. Dialed in 30C, seeded, stirred, and molded. No thermometer*, no temper test, no mess. Well, a little mess but these are the molds and work area before clean up. A major factor was ditching the soup ladle in favor of a plastic waffle batter cup (shown above) that came with my DeLonghi griddle. I also found Felchlin easier to work with. Still unmolding marks on the finished bars. But not as pronounced as the marks on my last batch shown here: https://forums.egullet.org/topic/156096-chocolate-making-things-i-learned-in-my-early-months/?do=findComment&comment=2177956 I let these sit in the refrigerator for a full twenty minutes followed by three minutes in the freezer. I wonder if I am preparing my molds properly? I just rub them at room temperature with a microfiber cloth before filling. Anything else I should be doing? Nonetheless I am quite pleased. I am making progress. If I had the storage space I could knock out a lot of bars in one sitting. I wouldn't be afraid to try 1.5 kg in the PHMB. Oh, and the Felchlin tastes pretty good too. I had a compliment from another chocolate friend who sampled my handiwork. She said she could get her bars in temper but they did not have the shine and snap of mine. I credit everything to the PHMB and eGullet assistance. *except to measure the ambient kitchen temperature, which was 69-70F.

The Norwegian name is given as Blodpannekake. Finns also have Uunipannukakku, thick oven baked pancakes, "a bit like a fried Danish pastry." Nordics have a lot of firs but they bake bread from lichens and the bark.

I am currently reading Magnus Nilsson's The Nordic Baking Book. Sadly there is a dearth of Finish pancakes, but there is one recipe, veriohukaiset, blood pancakes, that might appeal to you. Onions are optional, if inauthentic -- sugared lingonberries are suggested.

Picture does not work for me.

Worse, I fell down the rabbit hole.

Today's paper had a bit of news. Whole Foods is going to be opening here. The local government has given all the approvals. Personally I'm much happier with the prospect of a Whole Foods in walking distance than an HQ2.

No DARTO delivery for me today, though I did receive a Falk pot that sort of makes up for it.

Mine were supposed to come today also. However I just received two emails that my package had cleared customs.

Thanks, I did buy 6 kg but there was nothing on the box.

If I'd been in a spelling class I would not have graduated.

Since we seem to have no thread "What did you buy at the chocolate store today?" Now I need advice adapting my methods to milk. I understand one is supposed to use lower temperatures for milk than for dark? Edit: odd that Felchlin doesn't list ingredients on their packaging.