JoNorvelleWalker
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Posts posted by JoNorvelleWalker
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It came. I asked my colleagues at the library when was the last time they saw a book with a "Team Carry" safety sticker. One had. But that doesn't count, he used to work for amazon.
Unboxing was al fresco.
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2 hours ago, suzilightning said:
oh..yeah
we are getting hit tonight!!!!
It almost made me late for work, but after unboxing Modernist Bread I cut down the sage. The leaves are now preserved for posterity in salt.
And the smaller sage is resting comfortably in the dining room.
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...but looking at the forecast I may be a bit too late.
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Maybe it's because much of my career has been as a programmer but the machine recipe as stated never has you add the flour or poolish.
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I'd never made bread dough in a planetary mixer. I assume that is the kind of mixer they had in mind.
Guess this must be a shaggy mass. Why weigh salt to a hundredth of a gram when you can't get all of it into the mixing bowl? I stopped the mixing after two minutes as the dough temperature had reached 77 deg F.
Finished boule baked in the CSO. CSO only goes up to 450 deg F. And the CSO overbrowned the top.
Crumb was not as open as I would have liked. I knew something was not quite right when after an hour's final rise I poked the proofed boule and my finger stuck.
No complaints about the taste. This is good bread.
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3 hours ago, Kerry Beal said:
...though in Seattle the menus are easier to read.
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7 hours ago, Anna N said:
I found this on Food52. You will have to scroll down a bit to find the sage leaves in salt directions.
Exactly what I was looking for! Thanks!
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There was a sale on berries* from the Argentine. So I bought a DeLonghi griddle.
This time I used Arrowhead Mills organic pastry flower which apparently was a mistake. It is a course ground flour and the batter would not pass through the iSi filter. I feared the flour would clog the nozzle but it actually worked OK. Next time AP flour.
So the recipe was:
180 g pastry flour
220 g whole milk
2
largejumbo eggs4-6 Tablespoons sour cream
1/4 teaspoon Kosher salt
blueberries (reserved)
I played with different times and temperatures after first characterizing the DeLonghi with my surface contact Thermapen. The DeLonghi temperature fluctuates a bit but it is better than I expected. I first tried 375 deg F. (a widely recommended pancake temperature on the web) but 375 was too low. DeLonghi calls for 400 which was better. I found 410 was better still. For some reason there is no setting between 410 and 450. Both 410 and 450 worked for me.
What was very nice is I found the surface of the DeLonghi did not need oil or butter! Anyhow...
*better berries than we generally get locally in season, my balcony excepted.
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2 hours ago, StumptownGeek said:
Price on Amazon (US) has dropped to $415.35
That's because someone at amazon must have seen our Neapolitan pizza discussion.
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I brought in the last of the herbs but for the bigger sage plant. Still hoping I can figure out how to preserve sage leaves in salt before tomorrow night.
The rosemary badly needed to be pruned. This made an awful mess of my dining room and necessitated help from the Shop-vac.
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How about warning, contains wheat on a bag of flour. As noticed just now.
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1 hour ago, Kerry Beal said:
Lunch
I liked Paris better.
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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.
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3 hours ago, Raamo said:
On topic of MC:Bread - turns out Amazon screwed up and didn't tell me my valid payment wasn't valid in their system (likely because the order is 14 months old) so my MC:Bread hasn't even shipped yet - it's coming next day now - because their system messed up - so I'll have it my Monday at the latest. So Until then I hope contest #2 item shows up today since the last one showed up last week on Thursday.
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.
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What hath my innocent pizza question wrought?
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I shall never again...is there a pattern here?...spill several dollars worth of hand harvested sel gris on the kitchen floor.
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10 hours ago, andiesenji said:
Single woman's pizza "oven" might be satisfied with THIS. KALORIK HOT STONE PIZZA OVEN. It's not exactly an oven per se. but it certainly gets hot.
My friends, Erik and Charles got one of these for Christmas last year from a doting aunt.
They thought it was a gimmick but found it worked fairly well. One of their dogs managed to pull it off the counter (it was cold and unplugged) and broke the stone.
Rather than replace it, they upgraded to the Breville, which they use frequently for parties - setting out the "fixings" and prepared pizza dough rounds and letting their guests "customize" their pizzas.
They have urged me to get one but sadly, I can no longer consume pizza. The heartburn that follows is excruciating
I had never seen these. The 668 deg F. is truly impressive.
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39 minutes ago, btbyrd said:
Shrimp and grits.
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?
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5 hours ago, liuzhou said:
Love your black 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.
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5 hours ago, Anna N said:
That pork chop looks amazing and I do envy you the broccolini.
That broccolini came from amazon...I should frame it and put it on the wall.
Why, Jeff, why??
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7 hours ago, Thanks for the Crepes said:
Now that my memory has been stirred, I think this is the first alcoholic beverage I ever tasted. I found the jug under the stairs of the basement while doing the laundry. I don't remember the "Hearty" part, but definitely recall the (Ernest and Julio) Gallo Burgundy part and and the green glass gallon jug. Seems like there was a pretty picture of grapes on the label, too, although I can't swear to it 47 years later.
I didn't like it, so only took a sip. What did I know? I was eleven years old. Also found a copy of the "Kama Sutra" down in the basement around that time, and it was way too early for me to appreciate that too. I still remember the word "yoni", though and picked up the meaning from the context. That basement was a treasure trove for a curious kid doing the drudge work of family laundry for sure, though.
Hobart mixers are the bomb. We had a couple in the school cafeteria where I worked to get free lunch. It was gigantic, and if I had fallen in somehow, it was perfectly capable of pureeing me. The lunch ladies warned me many times to stay away, emphasizing how dangerous they could be. I'm sure if they made a home version, it would be perfect for kneading bread or mixing stiff cookie doughs, or pureeing small animals, like hapless counter cats. These things were so sturdily built workhorses.
In a dream world, far away from my actual life, I would want a pizza oven. Pizza to me is only perfect for the time it takes to eat a slice or two, even if it is cooked to perfection. Good pizza is in my top favorite foods, along with perfectly cooked beef steak. There are many other things, but those two keep returning to the top of my focus.
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.
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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.
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By the way, any modernist ingredients for pizza dough?
Baking with Myhrvold's "Modernist Bread: The Art and Science"
in Pastry & Baking
Posted
I had a dream* this morning that the darker side of my CSO baked boule had a better crumb. (Not that there was anything terribly wrong with the crumb I pictured.) After waking up when I went to make my sandwich for taking into work I saw that it was so.
And the boule made a most fragrant lunch.
*really.