JoNorvelleWalker
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Posts posted by JoNorvelleWalker
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The Lodge is almost exactly the same size as the bottom section of the Cuisinart chicken steamer that I had been using. But the sides of the Lodge are steeper, resulting in more baking area. Needless to say the Lodge is also heavier than the aluminum sandwiched bottom, stainless steel Cuisinart.
I have the Lodge with a layer of seasoning in the CSO at the moment while my dough is rising.
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Amazon and UPS surprised me. When I awoke there was this:
My whole mood changed after the upset of not receiving delivery last night. And now, if you will excuse me, I am off to the kitchen for some fun.
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But on the plus side, the friend whom I aggressively enabled received her CSO. It is a Canadian model and she hopes it can speak Fahrenheit.
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10 hours ago, rotuts said:
Im sorry if the above was already posted
however :
Woo Hoo !
H.Simpson
A )
B)
and to be clear Im not a Prime
but this pan does fit easily in the CSB(O) if you adjust it a bit
it does not hit the back nor the glass window .
Rats !
I though I might need to go down to the
Home Workshop
get out the goggles
the welder gloves
and the hand held Grinder
[Ed.: sorry a plug in item not a 18V battery item ]
and
grind away
Soooo
how can fined a Comal for the CSB(O ) ?
My Lodge 10.5 inch was promised by amazon today. They lied. I called and, as one might say, lodged a vigorous complaint.
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I prefer warm light for LED or elsewise. In my youth I often dined by candle light but in my dotage I am too lazy. Aggressively dimmed halogen works pretty well. I minimize my awake time while the sun is up.
Cool illumination does not appear appetizing to me in the kitchen.
True, my old, broken teeth are pretty sharp.
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Let me add my congratulations and good wishes!
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2 hours ago, lindag said:
Maybe you need one of these. Currently 15% off when you sign up.
As I believe I replied in another thread...none of the colors match my living room.
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Amazon has stopped delivery of Fresh to my area, so tonight was the last of good seafood for a while:
Spaghetti con le Vongole from Time Life The Cooking of Italy recipe booklet that had been lost for twenty years. Served with regrettably stale bread.
The last of the excellent seafood I used to be able to get from amazon. Parsley from my dining room.
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9 minutes ago, Ann_T said:
JoNorvelle, I have birds eye/burl maple transfer board that we made. Loaves can be slid in off the long end or off the short end. So in this case it was the short end.
Just to be clear, do you transfer to the stone while the stone is in the CSO?
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5 hours ago, Ann_T said:
JoNorvelle, I didn't weigh when I divided the dough. Just eyeballed. One might have been slightly larger than the other. But the weight of the dough with 500G of flour and 360g of water, would make each loaf around 430g each.
Rotus, the stones are by Pizzacraft and come in a set of four 7 .5" stones. I bought two sets when they were on sale at Canadian Tire. If I remember correctly I paid $24.99 per set. Great for lining a grill too.
Not sure what other sizes they have, but I used just one in the CSO last night and it was big enough for the round.
No, I didn't do anything to protect the top of the loaf.
Sliced the CSO loaf this morning.
Beautiful, Ann, as always! I'm glad I asked about the weight because when you said 500 g batch of dough I assumed 500g total recipe weight, not flour weight.
How do you transfer the loaves to the stone?
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5 hours ago, jmacnaughtan said:
Probably better not to ask what the flour was doing in the bedroom.
...as Anna said.
Actually the cambros of flour are by the bedroom window. The unopened bags are on the other side of the bed, near the closets. Not in the closets because there is no room.
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Having grown up in and around Philadelphia I am fond of scrapple. Just not the idea of scrapple.
One might add pepperpot soup.
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42 minutes ago, Ann_T said:
Decided after 2:30 PM that I wanted to try baking bread in the CSO.
So I started a 500g batch of dough. I definitely should have started earlier in the day.
The bread came out of the oven at 9:00.
Enough dough for two rounds. The one in the background was baked on a stone in the Waring Countertop and
the one upfront was baked in the CSO. Both were baked on a stone. I have a 7" stone that is perfect for the small oven.
I can't remember the last time I baked bread from same day dough.
Do I infer correctly that each boule was 250 g?
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4 hours ago, liamsaunt said:
Thanks! I logged in to the library to read the recipe. Stunningly simple. I think I'd love to try it.
...with what I am not quite sure.
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6 hours ago, adey73 said:
what was the rub? ... or was it the lack of rub?
As Chris said. However one should note the comments pertained to the mixer attachment version of the Mockmill, not the stand alone versions of the Mockmill.
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6 hours ago, Anna N said:
Yes, the French lean recipe -- though I added my salt as powder directly after autolysis, not as a slurry following further mixing.
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But while the Mockmill is affordable it was all but excoriated by @nathanm and company.
I'd love to know the truth as to the fineness of the flour between KoMo and the Mockmill. Mockmill is Mock's third grain mill company. As I understand he sold his 50% interest in KoMo to found Mockmill.
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Not much is wanting in the crumb. I might have given the crust another five minutes.
Edit: the final temperature was 204 degrees.
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I've been happy enough with pizza cooked on the DeLonghi griddle. It won't win any pizza contests but it beats what I've been able to achieve in the oven, and with much less mess. I've been using leftover MB French lean dough. Pizza was last night's dinner.
Meanwhile last night I baked a 0.85 kg boule in the CSO, as specified. I mixed the dough in my KitchenAid Precise Heat Mixing Bowl, as suggested in the proofing chapter. The first mistake was the choice of dough hook: I have three KitchenAid dough hooks for different size mixing bowls. Odds were one out of three. I lost.
By the time the boule came out of the oven it was after midnight and I knew the boule would take several hours to cool. Plan B was pizza.
For better or for worse I am about to cut into the day-old, 0.85 kg boule to serve with fruit and cheese. Meanwhile...
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My beautiful 0.85 kg boule came out of the CSO well after midnight, so dinner was pizza from several day old leftover lean French dough. Quite satisfying. I've been cooking pizza on my DeLonghi griddle. Delayed addition of cheese is easy.
I figure it will take a good five hours for the bread to cool.
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Tonight was a modernist boule in the CSO. Very pretty, if browning not perfectly symmetrical. Baked on the bottom of my Cuisinart chicken steamer. I still can't believe how good was last night's CSO duck. I only wish they made ducks slightly smaller or steam ovens slightly larger.
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There's a recipe I'd recommend for marinated mushrooms in Time-Life Cooking of Italy. Someone here recommended it and I was very pleased when I made a batch.
Random "culinary" souvenirs from the US
in Food Traditions & Culture
Posted
Look for the Family Reserve. I have not tried it but I am tempted. Suspect if you go out to Avery Island you may find some.