
JoNorvelleWalker
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Everything posted by JoNorvelleWalker
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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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Baking with Myhrvold's "Modernist Bread: The Art and Science"
JoNorvelleWalker replied to a topic in Pastry & Baking
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.
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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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Candy Is Magic Was $1.99 when it was posted.
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No word yet from DHL on my shipment. When you say "small", which size is that?
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Thanks!
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Nice looking bread. I've not seen bread like that in a restaurant.
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Baking with Myhrvold's "Modernist Bread: The Art and Science"
JoNorvelleWalker replied to a topic in Pastry & Baking
Also each version was proofed the same: fold after mixing, 45 minutes, fold, 45 more minutes, then division and shaping. -
Snacking while eGulleting... (Part 3)
JoNorvelleWalker replied to a topic in Food Traditions & Culture
Apropos of nothing...I just shook half a teaspoon of salt out of my keyboard. -
Baking with Myhrvold's "Modernist Bread: The Art and Science"
JoNorvelleWalker replied to a topic in Pastry & Baking
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. -
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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Baking with Myhrvold's "Modernist Bread: The Art and Science"
JoNorvelleWalker replied to a topic in Pastry & Baking
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. -
Baking with Myhrvold's "Modernist Bread: The Art and Science"
JoNorvelleWalker replied to a topic in Pastry & Baking
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. -
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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Good though.
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Baking with Myhrvold's "Modernist Bread: The Art and Science"
JoNorvelleWalker replied to a topic in Pastry & Baking
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? -
Here we get nice baby English peas from Guatemala. Other than that it's frozen.
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Did you demand they be served in a dish?
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My walk-in is on the balcony.
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Cuisinart Combo Steam/Convection Oven (Part 3)
JoNorvelleWalker replied to a topic in Kitchen Consumer
I've recommended the smallest TeamFar pan, the 8x10x1 inch one, for the CSO. I am still pleased with it, however for full disclosure I was reheating a slice of pizza just now and the pan warped. It went back to flat as soon as it cooled, and the slight warping didn't bother me, but it might matter for some folks. In contrast I've not noticed any warping with the heavier/taller TeamFar pans in the CSO. -
I'm sure @kayb and the food were nice and all but I am taken by the sign. I have that pictured epicurean as my breadboard and I love it!