JoNorvelleWalker

At least they received theirs.

Beautiful @robirdstx! I am minded of a bean salad I make in the summer. Never thought to serve it in the snow but I sure wish I had some now. Dinner here is hair dryer CSO chicken and mashed potatoes. I think I'll accompany the chicken with walnut sauce and remaining half a pomegranate...after my mai tai and peanuts.

A new problem: my most recent bars were not as pretty as I would have liked... ...lighting adjusted to show faults. Looking through the bottom plastic it appeared the chocolate did not make perfect contact with the mold. Also as I recall the first mold came out the best. Any suggestions?

I've been adding a bit of anchovy to my recent tomato sauces and I agree with the positive results. Years ago I used to use a dash of Worcestershire but as with so many good things got heavy handed and eventually gave it up.

Not red bliss?

$75, I hope that was for a case.

https://www.isi.com/us/culinary/

Hmmm, I do have an iSi. Though maybe I'd go for Prosecco gazpacho. One can do far worse than a can of Progresso soup.

Admiral Ackbar's table.

Any thoughts for comparison? Beautiful loaves as always!

The last time I made fruitcake (in the mid 1970's) I followed a Craig Claiborne recipe that called for lots of dried figs. Never again. The fig seeds ruin it for me. Sad thing is unlike most sane people I really do like fruitcake. Can you tell us more about the ones you purchased?

Sigh here too. As we speak I am drinking my last lime. If I'm feeling energetic dinner may be store-bought dried spaghetti. Or it could be a can of Progresso minestrone.

It didn't fit.

150th anniversary of what?

I've grown Kholrabi. Most attractive plant. Still don't know how to eat it.

I'd always associated our late President with fondness for the mai tai. What is his affiliation to condiments?

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.

And tonight a Knickerbocker, Jerry Thomas by way of @Splificator. I used Smith & Cross.

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.

Easy enough to fix one should think.

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.

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".

As I recall I have a 10 inch coming as well. Still no word from DHL.

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.

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.)