JoNorvelleWalker

Use convection bake for biscuits. Personally I don't use the bread setting for anything.

Dinner tonight was supposed to have been Chicken with Fennel, Preserved Lemon, and Olives, a la @Wolfert. For which I made a special trip to the store. I got the olives. Today's trip to the store was in what one might call Scotch mist, not the loveliest of weather. And after baking two loaves of tonight's bread I had not the stamina for a Wolfert recipe. Dinner was actually olives, bread, Ramapo tomatoes, provolone, Soave, salami, chocolate.

I might have thought of them as chicken feet.

For the first time I noticed a package in the meat section of the local Shoprite labeled "Chicken Paws".

I use the King Arthur black cocoa powder for baking. Good thing cocoa powder keeps indefinitely.

In browsing around the KitchenAid site I found a fact sheet on the PHMB: https://producthelp.kitchenaid.com/Countertop_Appliances/Stand_Mixer_Attachments/Stand_Mixer_Attachment_Tips_and_Tricks/Precise_Heat_Mixing_Bowl_Tips If the large knob is pressed for three to five seconds the unit switches from Fahrenheit to Celsius or back. It works. I can now temper in Canadian! ...not that they put the information in the manual.

Yes, supposedly they are native here. I have never seen one except for sale in a bucket.

Dinner tonight was supposed to have been Chicken with Fennel, Preserved Lemon, and Olives, a la @Wolfert. For which I made a special trip to the store. I forgot the olives. Dinner was actually frozen ravioli and tomato sauce that I made up a couple of days ago.

A kale by any other name would smell as sweet...

Consider chocolate covered crickets.

Indeed. Though as previously mentioned in past threads, if I plug in a cooking appliance into the socket in the bathroom the lights flicker.

Different city though!

As I am from Philadelphia I have to ask: what is Philadelphia in context?

I live in an apartment so more amps in the kitchen is not going to happen. If I run the CSO and, say, the DeLonghi griddle the breaker trips.

I wonder what would happen if you put the Japanese name into google?

Roast chicken breast, baked potato, roast Brussels sprouts. This created a conundrum as I could use only one Cuisinart Steam Oven.* Then I searched around for a small roasting pan and found it full of chocolate. *Astute observers will recall I actually have two Cuisinart Steam Ovens, but the second is in its box in the living room, with no place to put it.

We are speaking of ISBN 9780714874746, correct?

I am most surprised and delighted yours was bone free!

It looks to me like each recipe has a Japanese name and an English translation? Am I missing something?

My second day of chocolate making. Same bars and hearts as shown before. Things went more smoothly. Still mess, but mess was less. Some observations: The KitchenAid Precise Heat Mixing Bowl shuts off after about ten hours if no timer is set. Only two quick checks with the thermometer -- I've learned that I can pretty much trust the bowl to do its thing. A Zerostat works before unmolding to prevent finished pieces from attracting all the little chocolate fragments in the kitchen. Edit: since it was in a different thread, here's what *not* using the zerostat looked like...

Received my copy of Hachisu yesterday. Very pretty but I haven't started reading. Problem with Prime same day delivery, had to purchase more than one book. (The other was Dandelion, Making Chocolate.) I blame @Anna N and her Nipponese food porn.

Is the Chattanooga Choo Choo still in operation? I stayed there with my son on a business trip circa 1980. Had an acceptably nice dinner, don't remember what. But with the fancy drinks we ordered we got to keep the glassware. His is still my little boy's favorite glass.

Could this have to do with the viscosity of the chocolate? I can't help but think thinner chocolate would give better results in an enclosed 3D mold. I could be wrong.

What problems result from hand spinning? Other than possibly uneven shell thickness.

Thanks! I went for it. From a Polish Country House Kitchen is a gorgeous book. I know nothing about Polish food but the recipes are interesting. However I can't help but think the amazon reviewers are writing about one of the other books by Applebaum.