JoNorvelleWalker

I stand corrected, though I still have all my toes.

We shall see. Needless to say tonight I didn't water.

I think the idea is that you are holding the meat in the danger zone for more than 4 hours...maybe that does not apply north of the border.

No, this is proofing right side up (seam down) but loading on the peel upside down. If that is clear. Edit: the reference is 3-338, "How To Transfer from a Proofing Container"

I too have been able to resist Modernist Cuisine. So far I've purchased a copy of Tasting Georgia with the $5 off any one book promotion. I may get a GIR silicone spatula. I was hoping I could find an iRobot mop on sale or a good induction hot plate.

To answer my own question, it doesn't seem to make much difference.

Well, if I so chose I could place two 10 inch baking steels side by side in the big oven. But try as I might I couldn't fit half a 20 inch steel in the CSO -- at least with the metal working tools at my disposal.* *Though with my carbide bits I could sure poke a lot of holes in it!

I didn't want to cook today either but I've just finished firing up two ovens to bake a baguette and a boule. My lunch at work today will thank me.

Though the smaller steel would fit into either oven!

Something I just noticed... When moving a boule to the banneton I place the seam side down. When transferring the boule to the peel I flip the dough to have the seam side still down. However from the pictures and description in MB, it appears that when the boule is dumped from the banneton the seam side is now up. What do people do?

Wow, I pay $53 a pound for Parmigiano Reggiano on sale.

The idea of higher hydration was not my own. I saw it in Modernist Bread: "We bake our Neapolitan pizza at a lower temperatures than some pizza makers. When you change a product's baking temperature, though, you also have to adjust your hydration. Why? Because water is a very good conductor of heat, so if you have too much of it in a very hot oven, your pizza is probably going to burn. The hydration should be low if the oven is going to be really hot. Decrease the oven temperature, and the pizza dough requires more water." My main oven can be set up to 550F and there is a broiler in the main compartment, but I have not measured at this setting. For baking baguettes I use a temperature of 470F. And, yes thanks, chewy and puffy is what I'm after. I confess I don't make pizza dough, I just use leftover bread dough. (Though I am not above trying.) I bake bread at least once a week, as I am doing at the moment.

Shudder, the very thought. Those could well be my eyes.

Worst pizza I remember was in Genoa.

Not of interest to me personally but I see the Fire 7 Tablet is $29.99. I know US is not Canada but I wondered if a Fire tablet would let @Anna N use eGullet with the desktop view so she could search in topics? If not, $29.99 is not a huge investment. Edit: the larger Fire tablets are deal of the day also. The 10 inch is $99.99.

CSO down to $229.99...

Hard to tell how thick the roast was from the pictures. But from Baldwin's tables, if it was 2 inches or more thick, three hours was not enough cooking time to heat it through. http://www.douglasbaldwin.com/sous-vide.html#Table_2.2

Would you share your method?

Weren't my figures, the price was from Wikipedia citing NPR: https://en.wikipedia.org/wiki/Campari_tomato My guess is the that the price has gone down a bit over time since the variety was introduced. In addition to Mountain Magic this year I am growing Ramapo and Atlas. I must say Atlas has huge tomatoes for a smallish plant. None red yet though.

Following a lovely zombie, @Wolfert's chicken mechoui from Food of Morocco. A favored dish that requires I drag out my Farberware rotisserie. Baked potato and ken cut cabbage which some may denigrate as coleslaw. Picture was intended but it didn't happen.

Through to the keeper.

I took my own advice. Not that it is hot here, far from it. It is a perfectly lovely midsummer's eve. But a zombie is a zombie.

@scott123 thank you for the link! However you have me confused with someone who knows what they are doing. My desire is to bake pizza (as well as bread) in my Cuisinart Steam Oven, a small toaster oven. A small toaster oven with steam and convection bake. Forgive me if you are familiar with this miraculous device. I've achieved almost acceptable pizza from my DeLonghi griddle but the crust ends up crisper than I'd like. For better or worse the CSO heats only to 450 deg F. But the broiler goes higher. Pizza stones don't thrill me (I have one) and I am thinking of purchasing a 10 inch by 10 inch steel sheet which will fit the CSO. My main oven goes much higher than the CSO but I am an old woman turning 70 this summer and the idea of thick steel much larger than 10 by 10 inch turns me off exceedingly, gender bias or no gender bias. The plan is that I can compensate for lower oven temperatures by higher hydration dough. Thoughts?

I have a couple Kumatos in my bedroom at the moment. They are usually OK. I may have them for dinner. I only recall one container of Kumatos that didn't have much flavor. But I'm with you. For supermarket tomatoes my favorite are Campari. I just read on Wikipedia that Campari is a trademark in the US and "can be produced from different varieties, such as Mountain Magic." Strange coincidence -- Mountain Magic is what I've been growing on my balcony the past several years. I am in the wrong business. Mountain Magic seeds sell for $150,000 per pound.

My downstairs neighbor has had stuff drying out on his balcony the last two nights so I thought it would be impolite to water. Except for a bit. The little red tomato is still there and has been joined by a sister. I thought my arm had healed but I pulled the wound open stepping out of the shower. Fortunately my towels are brown.