JoNorvelleWalker

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.

I just picked up Ottolenghi: The Cookbook and Jerusalem for $2.99 each. Standard disclaimer applies.

Yet you had to tie it down!

Last night was a reprise of my Georgian chicken with walnut sauce from the other day. Though this time with thirty second green beans rather than Brussels sprouts. You see, Shoprite had no little packages of Guatemalan green beans, only the "Club Discount" size bags. Green beans may feature in my menus for the next few days weeks. The chicken was served with my very first Georgian wine: Marani Kindzmarauli. I confess the only Georgian wine locally available. The grape is Saperavi and it is sweet and red. Very flavorful, no tannin. Bread, of course, and cheese. Edit: I forgot the pomegranate! Not forgot to eat it, forgot to mention it. Sami Tamimi method.

Your poor hen is upside down.

Did I hear ice cream? I grew up in Philadelphia. A family friend had been an ice cream magnate in the city: http://digital.library.temple.edu/cdm/singleitem/collection/p15037coll3/id/41295/rec/2 No connection to the later owners nor location. Word is he watered down his father's formula and went out of business.

Indeed, it came out like new.

Interesting and very helpful. For decades I'd been using Zojirushi bread machines to mix my dough but switched to the KitchenAid method after reading Modernist Bread. Possibly I may be overdoing it with the mixing but I'm using MB suggested times. I note you call for high protein flour. Which flour exactly? I've been using KAF organic AP for years. I can't remember if I've ever tried a higher protein flour for baguettes. But the proof is in the pudding and I've never seen more beautiful breads than yours. Though I must say the cutting boards don't detract much from the presentation.

Lovely!

If it helps anyone I just got a pair of toothbrush holders for storing my blades... Eunion Plastic Toothbrush Holder for Travel - Clear White, 2 Pack (No idea what the plural is of "lame".)

I got to thinking about that 137F. I'm a bit afraid 137F might be too rare for me. @mgaretz suggested 140F. I may split the difference. @Anna N when you cook loins sous vide what temperature do you use? Still looking for more browning thoughts, but please don't suggest a torch.