JoNorvelleWalker

Waffles and bacon. Was supposed to be more like breakfast. But it was 6:30. Whether another dinner happens is uncertain. Bread is in progress, though with the temperatures my dough isn't doing much. I just measured the dough temperature at 21 Celsius -- and that is only because the bowl is sitting on the stove with the oven running. Yes, I did remember to add the yeast.

Vile, give me peanut butter any day.

I shall never again: 1.) Purchase multiple large jars/bags of herbs and spices when I have said spices in the back of my spice cabinet. Arrowroot and savory come to mind. 2.) Shake my mai tai without adding the lime juice.

@Franci this is very sad. A dear friend said recently that what your internet business needed was a good packaging engineer. (Her husband is a packaging engineer.) Thank you again for the cakes and sorry that I didn't try the pistachio. Best of success in Florida!

Peanut butter.

I am minded of a 1950's Mad magazine article on how to eat pizza.

I can attest the Clear Creek goes down easy. Glass beside me at the moment.

I use distilled water to make dashi: https://forums.egullet.org/topic/21765-dashi/?do=findComment&comment=1977154 Which reminds me I have not made dashi in a while.

I went hog wild.

I believe that's the same bottle that I have except mine is 750 ml.

Pork loin tonight... Served with wild rice, Brussels sprouts, parsnip mash, and Maraschino cherries. No bread.

Here's my loin... When it came down to the wire I had no other kitchen surface except the floor, so I threw it under the CSO broiler for a couple minutes. I was pleased.

And here I thought I was completely out of nuts. Last night I was reduced to sunflower spawn and Mississippi punch. A few moments ago I found an unopened one pound bag of nuts.com Virginia Jumbo Roasted Peanuts (salted). And there is fresh mint in my mai tai.

I still have not decided. Dinner is delayed because I found some peanuts.

Is what you have really a Kirschwasser? Kirschwasser is not sweet in the slightest. One could not substitute cherry liqueur for Kirschwasser. Or at least one would not wish to. https://en.wikipedia.org/wiki/Kirsch

Following a pork loin discussion in the dinner thread I have two thick pork loin chops in the bath, pretending to be roasts. Thick in this case being 4 cm. The temperature is 59 Celsius and I am aiming for 2 1/2 hours. My salt preserved sage in the bags. I still have not decided if or how to sear the chop roast.

@Smokeydoke do you like fondue? Barring that plug Kirschwasser into Kindred Cocktails. Pages and pages come up. I keep Kirschwasser on hand for Balaklava Special No.2, Charles H. Baker Jr... https://kindredcocktails.com/cocktail/balaklava-special-no-2 Though more often than not I go for a Balaklava Special No.1 when I'm in a Crimean mood. Kirschwasser is also pleasant neat if chilled. Why the feeling that it's horrible for drinking?

Bad puns aside, since Modernist Bread came out I've been trying to use their methods and have had wonderful success with boules but less so with baguettes. I had thought to bake bread today but went with yeast raised waffles.

Nice loaf. I sometimes find baguettes a pain myself.

I may be wrong but I suspect it was supposed to be a pun.

I have the set of three pasta roller/cutters and I am very pleased with it. Long ago I got the extruder attachment but I didn't think it worked that well.

Pasta course... Back to Sardinia -- Bugialli's Lasagne alla Sarda con Salsa Noci (p53) with a bottle of La Cala Vermentino di Sardegna. Yes, I know, this does not look much like lasagna. Blame the Sardinians. In fact the recipe calls for dried commercial narrow egg pasta with a walnut herb bread sauce. In truth this was not my favorite Bugialli recipe. Followed by chicken cacciatore, Boursin, and bread. Wine was Soave... More than made up for it.

In most countries you'd be spending the new year with a ball and chain.

http://amzn.com/B007SGM160 http://amzn.com/B009JU5I9U

Something new for me: http://www.marani.co/index.php?site-lang=en&site-path=wines/&item=14 I've been reading about Georgian food and wine and wanted to taste a wine from Georgia. The Marani Kindzmarauli is from eastern Georgia, fresh and sweet. Almost an impossibly bright grape juice, not cloying. I was smitten with the Saperavi varietal and would love to try a more traditionally made dry expression. Alas, Marani Kindzmarauli is the only Georgian wine of any kind locally to be found.