JoNorvelleWalker

The finest lasagna I have made is Bugialli's lasagna al forno from The Fine Art of Italian Cooking: Porcini, prosciutto, parmigiano add to the umami.

I expected to wake up to my copy. Tracking shows the package left amazon in Kentucky yesterday but has not yet been received by USPS. How does one misplace something with the gravitas of Modernist Bread? Perhaps no one could be found to lift it. In any event I am not looking forward to the phone call.

What hath my innocent pizza question wrought?

I shall never again...is there a pattern here?...spill several dollars worth of hand harvested sel gris on the kitchen floor.

I had never seen these. The 668 deg F. is truly impressive.

This past weekend was our library's annual food and wine event. This year the theme was New Zealand and Australia. All the dishes were delightful (such is not always the case) but the finest was shrimp and grits and pork belly. Your shrimp look wonderful. What is stuff in the middle of the plate?

Thank you. The pattern is Iron Mountain Stoneware Blue Ridge: http://ironmountainstoneware.blogspot.com/p/roan-mountain.html As the name implies, not black but two shades of very dark blue. Iron Mountain had another pattern that was actually black. My set is what I chose as my wedding pattern in 1971. In recent years I have supplemented it with a few pieces from replacements.com.

That broccolini came from amazon...I should frame it and put it on the wall. Why, Jeff, why??

There also was/is a Gallo "Burgundy". No "Hearty". Not the same stuff. Only had it once, did not care for it. I still buy their Hearty Burgundy from time to time. Though the idea may fall flat, I'm working on a single woman's pizza oven solution. Stay tuned.

Quick dinner but pretty tasty: Last night's sage stuffing, my own bread of course. Previously anovaed pork chop seared on Zojirushi grill. Blanched broccolini. Simple gravy. Apple sauce with nutmeg, not shown.

By the way, any modernist ingredients for pizza dough?

For purposes of this recipe, what is "bread flour"?

Do all two copies sold in Canada come signed by @nathanm ?

Thanks, Chris.

Same bake time and temperature I've arrived at over the years: 470 deg F. for 35 minutes (though having calibrated my new oven I set it to 475 to get closer to 470) -- and almost exactly the same formula as mine. But very different mixing. I mix my yeast in with the flour. However I note the instruction calls for mixing yeast with water. I always thought adding yeast to water was the way to shock and kill the yeast. Do they not store their yeast at freezer temperature? I add my salt to the dry ingredients also. Plus I note the poolish is to be kept in an airtight container. What is the purpose of doing so? In my case I use a bowl covered with stretch-tite. What vessel do they use that is airtight? Three days till all is revealed.

For entering my Kindle library I went to my digital orders page on amazon. I clicked on each title, then went to the print edition listing and copied the book's ISBN into a text file. I pasted the text file into EYB. This worked. I couldn't think of an easier way. I suppose I could have directly pasted each ISBN into EYB but I was afraid of losing all my work. Then I spent the rest of the afternoon entering hardbound and paperbacks. To the test! Tonight I plan to make stuffing. I already know I intend to try Kenji's recipe (more or less) but I wanted to see what EYB might suggest for "stuffing": there were 1028 results. I'm not sure this was helpful. Then I tried "bread stuffing". This time I got 189 results. Kenji's stuffing was buried on screen 6 but it was there, and I was even given the page number. The correct page number even. Page 622 of The Food Lab for those following along at home. Apparently a lot of EYB entries do include page numbers. Another mystery.

I envy you the space to put it. Here I rearranged my piles on the floor in preparation.

As much as I love my CSO, my Krups toaster makes better toast.

Thank you, Kerry, for taking us along.

I wouldn't turn down a jug of Gallo Hearty Burgundy.

I just use my bread maker as an efficient mixing and kneading device. If I were you I would try the recipe as normal, just mixing in the machine. I could be wrong, but you may be over thinking the problem. In the case of my poolish I mix it in a bowl the night before and the next day add it to the other bread ingredients in the bread machine.

Realizing there were many different editions I entered the book by ISBN. I just checked a different printing and there was no white sauce either...white sausage, yes. Thank you for the information on EYB page numbers.

Is a soaker anything like a poolish? I always use a poolish.

I have run into a wrinkle: I just made a batch of white sauce and for a test I typed it into EYB. Not surprisingly EYB found "white sauce" in Joy of Cooking. But why can't they tell me the page number?? Is there a trick to this? What's worse Joy of Cooking (6th edition, in this case) has no index entry for white sauce. If you look up Béchamel they say "see white sauce". But the index has no entry for white sauce. Presently I have no way to contact Irma Rombauer. As a spoiler the recipe may be found under "sauce, white". Not that I need a recipe for white sauce. Nor an index should I want find the Joy of Cooking white sauce recipe*. But for $30 why couldn't EYB have told me this? *which in the 6th edition is on page 341.

Try liquid nitrogen.