JoNorvelleWalker

No, but I was looking at a nice selection of pig feet at the store this afternoon.

Pork stock is my project for today. Actually red-cooked pork is my project for today but the red-cooked pork recipe (from Kian Lam Kho's Phoenix Claws and Jade Trees) calls for pork stock. The stock recipe calls for shoulder bones. I have a package of cut up shoulder including bone, but I wonder if I ought to look for more bones of some sort to put in? The only flavorings are scallions, ginger, and wine.

Has anyone tried Bob Dylan's new rye?

Tonight I was planning to reheat the rest of the previous batch of tortillas. But I tasted one and it was acrid. It looked acrid. And that is being charitable. So using the ratio from @Okanagancook I prepared another batch to the consistency of play masa, if you will. I pressed and then grilled the tortillas on my DeLonghi. The DeLonghi has a sear function that heats to 490 F for a short period of time. One tortilla even had a little puff but all were delicious. There were no leftovers. And there was no mess.

Recently I may or may not have injured my shoulder from wrestling a stockpot. In my kitchen possibly the most used pot is a 9 liter Italian stainless steel stockpot I bought, probably at Pottery Barn, in the 1980's. I don't often make stock but I frequently boil pasta and blanch vegetables. I don't even wash it. (I also have 16 liter Sitram.) Anyhow, I thought to invest in an easier to lift stockpot. One that I could use on the back of the stove. I found tall stockpots less than 9 liter are like hens' teeth. Supposedly Demeyere makes one, but not one that I could find to buy. But I've been fond of my Fissler pressure cookers. And unlike some cookware Fissler pots are a joy to clean. I now have a 6 liter, 20 cm Fissler stockpot. It is beautiful. And it is far heavier than my 9 liter no-name Italian pot. But on the plus side the Fissler lid perfectly fits my Falk Pot au Feu.

I just did. Summer's coming. And after all I've purchased only one other cookbook this week -- hardback that is -- and $9.18 is far too expensive for a Kindle.

It probably was. Hard to measure temperature though when you are about at the limit of your thermometer.

Yes, 30, 60, 30, more or less.

Yet strangely that knife reminds me of a Sobakiri.

I was almost too ashamed to post, but since a friend at work inquired how my tortillas were coming along, I had to confess: Last night I made a batch of masa from Bob's Red Mill masa harina using the water ratio from Okanagancook rather than from Diana Kennedy. The more moist masa was a little more difficult to press but on the plus side the edges of the tortillas didn't crack. There still wasn't much in the way of puffing. The first victim puffed slightly. None others that I could see. The problem came as I was determined to increase the temperature to achieve some char and puffing. Previously for tortillas I had used my Teflon coated DeLonghi griddle. The DeLonghi goes only to 450 F. I posses neither comal nor plancha. I have a Le Creuset cast iron griddle that is totally unusable on my current glass top stove. What to do? I dragged out my largest piece of Falk, an 11 inch copper skillet and set it to medium heat, half way between off and high. My surface thermapen measures only to 572 F so I could not tell the temperature. Until I obtain a better probe I am out of luck. The tortillas blackened nicely -- but as I said, they didn't puff. Tasted OK. The real problem was when it came time to clean the Falk. Half an hour with Bar Keeper's Friend and twice that with Mississippi punch till the pans* looked again like copper. Still a bit black in places. *depending if one is seeing double.

Beautiful but all the same orange.

I'm wondering if I should throw the bread out? About a 750 gram boule. Modernist Bread has much interesting information but I didn't find yellow jackets in the index.

Indeed.

Twice in the last ten days there have been yellow jackets on my bread. This is disturbing on many levels.

Not being dense -- and I am reasonably sure I am far older and more confused. My reference of "Rancho Gordo nixtamalized heirloom corn" was from this post: https://forums.egullet.org/topic/61988-making-fresh-masa/?do=findComment&comment=1849918 I had assumed, apparently incorrectly, that the product was already ground. By "freshly ground nixtamalized corn" I meant masa. But I was trying to distinguish between freshly ground masa and masa made from mixing masa harina with water. Do you think the Premier grinder I showed would be able to grind your posole finely enough to make tortillas? Is the correct idea that one cooks the posole before grinding? Thanks for your help.

Which thread is that? Do you know the pan temperature when you made them?

Wow, yours is way wetter. I used 200 grams Bob's Red Mill masa harina and 215 grams water, which is Kennedy's ratio. And yes, I weighed them.

I'm not saying there are health risks for aluminum pans but I choose to avoid aluminum as a food surface. If for no other reason than that aluminum corrodes and makes a mess that I'd rather not ingest. Granted, I occasionally cook in copper but I'm careful to avoid acidic ingredients. Edit: this post posits some of my concerns: https://forums.egullet.org/topic/124877-the-naked-truth-about-bare-aluminum-cookware/?do=findComment&comment=1678229

Though in the context of Modernist Bread recipes, which numerical KitchenAid speed setting corresponds to "low" and which to "medium"? I have a commercial KitchenAid and I've never had it wobble. I also have a smaller KitchenAid but I've never (that I can remember) tried it to make bread.

I've had my Kuhn Rickon Epicurean just short of ten years, according to amazon. I found a 2013 post of mine in a garlic thread where I said I'd had it five. It's one of the few tools that has earned a place living in my drainer. I seldom if ever wash it. Now I'm wondering how it might work for ginger.

But I was using plastic. Polyscience vacuum bags to be precise. Half the masa stuck to the bottom bag and half to the top. The problem could be that I was reusing masa left over from the other night. The ball was cold and hard from the refrigerator, so I crumbled it with my fingers. Then I mixed in a bit of hot water -- a bit too much hot water -- to form a dough. @Thanks for the Crepes with the original masa I could have pressed the tortillas thinner. It's not a question of what thickness I like. It was my first time and I'm not sure of what I'm doing. I had read warnings (I'm not sure from which author, I read several, but probably Kennedy*) not to make the tortillas too thin. *OK, I went back and checked, it was Kennedy.

My moister masa stuck to the press and made a mess. I formed the dough by hand and grilled it. It tasted OK but didn't look much like a tortilla.

Personally I am more worried about aluminum than Teflon. Your mileage may vary.

I just noticed this and picked it up for $3.40!

Steve, this is eGullet. I've this on my counter... Tortilla press and chamber vacuum sealer shown for scale. Think that would do it? The problem with the Premier is it does not work efficiently for much less than a KG of material at a time and I eat maybe three of four tortillas for a meal. How long does freshly ground nixtamalized corn last? Can it be frozen?