JoNorvelleWalker

I'm still trying to figure out the proper mixing for French lean bread. My KitchenAid is a KSM8990WH. The planetary revolutions are easy enough to measure. On the lowest three speeds they are 40.54, 50.00, and 96.77 RPM. Calculating the hook RPM was a little more difficult. My method was to attach a twist tie to the beater and paint the twist tie with red nail polish. Even so I could not get a perfectly reproducible result, but I measured a planetary to hook ratio of 2.6 to 2.7. Using a ratio of 2.7 gives hook RPM's of 109, 135, and 261. For a stand mixer the MB French lean recipe calls for 10 minutes on "low" (1090 revolutions) and 2 minutes on medium (270 revolutions). This is more revolutions than the 1000 revolutions Hamelman calls for in his book Bread. While @gfweb was off consulting the book of Daniel, I was pondering Ezekiel myself.

Years ago I was traveling with my then boss who wanted to stop at his cousin's restaurant for breakfast. I ordered pancakes with "real maple syrup". Of course what came was imitation maple syrup. The meals were comped, I can't complain.

Sadly eGullet missed observance of Scurvy Awareness Day... https://sciencelens.co.nz/2013/05/02/international-scurvy-awareness-day/

High overrun??

My bottle (bottle #136) of TRUE arrived! Enjoying some in a zombie at the moment. Granted a zombie may not be the best vehicle for comparing grenadines. But in my zombie recipe TRUE works acceptably. Perhaps less so in a Balaclava special #1 but I have yet to test. Unsure about my friend Jack Rose. Probably more than OK in a French 75. Can't think of any other grenadine beverages I favor. Shirley, sorry, please forgive me. What else I can say? TRUE is a thinner syrup than @feste's Small Hand grenadine. This may help explain the difference in the cost. Both brands contain pomegranate and cane sugar. In addition TRUE adds orange blossom water, citric acid and clove. @feste does not believe in preservatives. Small Hand grenadine is organic, TRUE grenadine is not. But TRUE numbers her bottles! My shipment of Small Hand arrives today...

I believe there are three models that have been released in the US: 300, 300N, and 300N1. The 300N added a drain plug and a dedicated steam clean function. No idea what is really different between the 300N and 300N1. The Canadian version also works in the US.

@FlashJack I can confirm I baked a boule in that pan last night...no idea about the lid.

My mother made baked Alaska! She died when I was 10.

It seems I was outsmarted. Last night I saw a blueberry beginning to turn color. The only one on three bushes close to being ripe. Tonight it wasn't there.

Dagwood Bumstead comes to mind.

Saves cleaning...

But they are on sale! Not to clutter paulraphael's thread, it would be kind of you to note your "home use" ideas over on the home-made ice cream thread: https://forums.egullet.org/topic/152508-home-made-ice-cream-2015–/

I don't know how this happened. I am out of grenadine. Normally I would just send an order off to @feste but I seem to have a few months' worth of her orgeat in house and shipping charges on a couple bottles of her stuff is prohibitive. Raspberry syrup -- though wonderful in a Knickerbocker -- is not quite the same thing. In my hydrator there lurks a poor pomegranate I could juice. That is a possibility. Though *sniff* I had other plans for it. There is another option! In googling around I found a brand called TRUE Grenadine. She seems to have set herself up as a competitor of @feste in the high end syrup space. Unlike @feste she sells on amazon with free shipping. This speaks out to me. Has anyone tried TRUE Grenadine? Or have other vendors' grenadines to recommend? Or make their own? But wait! @feste's now is sold on amazon with free shipping! Competition and free enterprise can be a good thing! I bought a bottle from @feste even though TRUE Grenadine was cheaper for the quantity. I'm almost tempted to buy a bottle of TRUE Grenadine to compare. OK, I took one for the team: I ordered a bottle of TRUE Grenadine as well. This could be most exciting.

Wow.

I just finished The Berkeley Bowl Cookbook. Not something I would cook from because the ingredients on the east coast are unobtainium*. The motto of the Japanese American owners of the Berkeley Bowl is "If we can find it, we'll buy it." "Even if they don't know what people do with spongy stalks of bac ha, nopal cactus paddles that brandish sharp spines, or taro leaves the size of elephant ears...more than 112 languages are spoken in Berkeley according to US census data." My only experience with Berkeley is passing through it on a train in the middle of the night. *except for fiddleheads...yes, @Duvel I had fiddleheads again tonight.

What's the red stuff? Edit: never mind.

In other news, marble sized green tomatoes.

Polenta with some of the leftover meat sauce from Bugialli's lasagne forno. I know polenta is cooked in a copper pot but it turns out rather green.

Last prime day I purchased an iLife A6 robot at about half price. Highly recommended. She keeps my Roomba company.

Sounds like Georgian kaklis muraba. https://georgianrecipes.net/2013/09/10/kaklis-muraba-pickled-walnuts/ I don't make them myself, mind you. This is the brand of which I have become quite fond: http://www.georgiangourmet.com/whole-walnut-preserve-from-georgia.html

Thanks...how are you with fugu sashimi?

Baked potato, chicken thighs, and fiddleheads. Yes, fiddleheads. Some say the fiddlehead sickens her devotees by bacterial contamination. Others blame as an yet unidentified fiddlehead toxin. If you never hear from me again you know what got me.

Thanks but I'm still no closer to a clue. Around here, bags near Earthbound produce rip when you try to put the lettuce in them.

Ingenious marketing, hawking instant pots from the back of a roving truck.

@Thanks for the Crepes I think you are being baited.