JoNorvelleWalker

Tonight two loaves, a 500 gm boule and a baguette. First time I've tried to bake two different breads at the same time. Baguette was maybe slightly over proofed, the scarifications did not open as well as I would have liked. I should add this was with a brand new, untested stainless steel lame rather than my trusty carbon steel blade. I distrust the lame. Nothing wrong with the baguette crumb, crust, nor taste. I served it with a Pink Lady apple and a cheese spread, and much Zinfandel. I have yet to cut into the boule. The boule was baked in my L-CSO while the baguette was baking in the big oven. I must admit it got rather confusing at times. I have only a four channel timer. However tired I get of bread, I need only taste it to my lips again.

Frustration free packaging.

Much appreciated. The dough is mixing as we speak.

Yesterday's bread didn't happen. Somewhere in the set I think I read that if a poolish was overripe just to add more yeast -- which I would have done anyway. But I don't recall how much was suggested or where the discussion was. Anyone know the page number?

My new food processor arrived, less than 24 hours from Carrara to my doorstep: As I've mentioned I've been reading Tasting Georgia. Seems like every Georgian recipe begins by pounding walnuts. I was all set for Chicken with Nut Sauce (p350) when I realized my otherwise modestly provisioned spice cabinet had no marigold petals, no summer savory, and somehow I was out of fenugreek. Thanks to the miracle of Prime same day they should be here shortly. Meanwhile: Served with both sauce bigarade and cranberry, 'cause sometimes you just can't decide. My Methode Rotuts froze.

So far a generous bowl of Chex Mix, gift of my dear boss, accompanying my mai tai. How, how could I have run out of mixed nuts? Meanwhile I'm sitting here tracking the progress of my new Italian food processor! That is supposed to be delivered in a few short hours. It just left Leipzig. I hope beyond hope DHL can really make this happen. (Though for the 77 Euro shipping charge they should.) I find myself craving pork and chicken* -- neither of which I have in house. It's winter and I've not made it to the food store in some while. Don't worry, no danger of starving...more a danger of running out of W&N. No points to amazon for discontinuing Fresh delivery just when I need it most. There's a bag of questionable sous vide meat in the refrigerator but I don't know what it is. Some of my son's pumpkin soup? Heel of bread? Bread that I've been eating twice a day and is not getting any younger. Then again there is an avocado. Or maybe just another mai tai. *OK and now spinach.

May I please like this except for the chopped boiled egg? I confess more often than not I eat my spinach raw.

Pizza from leftover lean French dough. I'm not out to win any beauty contests but I'm pleased that with my DeLonghi griddle I can quickly and reliably bake pizza I prefer to the output of the local New York style pizza joints.

I remember flying into Albuquerque in the 1970's. No memory of the airline food but the turbulence I shall never forget. That is one long runway. (I'm told because of the bombs.) Successful landing required several passes at the runway. Almost hitting the restaurant where we dined that night. But I do remember another occasion dining in Albuquerque opening night of a Chinese restaurant -- my coworker and I had no idea it was opening night and wondered why so many patrons were wearing formal clothes. Excellent fish and the waiter complimented me on enjoying the cheeks. Remember this is Texas.

It sure is pungent stuff. It overpowers almost everything...maybe not pine oil.

"Me, Myself and Her." Love the lobster roll!

Forgive me, I watched a movie billed as a romantic comedy which left me all in tears. Kenji roast potatoes in duck fat. Grilled lamb chops and nicely refreshed thirty second green beans. Not one onion and I am still in tears.

Not eligible for Amazon Prime.

I have The Japanese Culinary Academy's Complete Japanese Cuisine volume on fermented foods. English language edition. Beautiful photographs and many, many words on miso. No such device is mentioned. Nor in my other half a dozen Japanese culinary works. Also I checked amazon and all the Japanese kitchen supply stores I have dealt with, as well as all the other English language sources I could find on line. Obviously this device does not exist.

$69.95 ...fortunately I do not want one.

After The Waxman Special Cocktail and a few sips of soave I decided just to quote the tables.

I have read this, many times. I suppose it comes down to the Europeans measuring ash and protein by dry weight, whereas in North America ash and protein are measured at 14% hydration. From the tables in The Taste of Bread (p4), T55 flour measured by US standards would have 0.46% ash. I still question what's going on because Sir Galahad is "milled from premium hard winter wheat" whereas Organic AP is "milled from 100% organic hard red winter and spring wheats".

Thanks, Chris! Do you know if the Organic AP is equivalent? I'd also love to know which of their flours King Arthur thinks is closest to T55. The ash in the AP seems far too low from what I see.

You need a rotor stator homogenizer.

Thanks, I went with Bangkok: Recipes and Stories from the Heart of Thailand. @ElsieD move to the US.

The Waxman Special Cocktail, by way of Charles H. Baker Jr. I substituted Malacca for the Old Tom specified. Not to be a copycat @blue_dolphin but I too preferred a stem. Can't help but wonder what this would be like with rye instead of gin.

I am minded that Charles H. Baker Jr. devotes a chapter to one dozen temperance delights.

Rye flour is of little more than academic interest for my baking. I was suggesting fine rye flour for Pan's store as a product putatively hard to source in the US. I did glance to see if The New York Bakers carried King Arthur Artisan Select Organic Flour (which I would like to try) but it seems that they do not.

Last night I had exactly the same meal at my son's. I got to see my other son as well. In my case it was breakfast. For everyone else it was their dinner.

No picture, but my son's pumpkin soup and a couple of slices of my most recent boule.