JoNorvelleWalker

Any more information on the Dave Arnold book? I might note the year does not have that far to go.

Anything is good from a Baron shaker.

Leftovers here tonight: Sauce from the malloreddus of a few days ago. Served tonight with spaghetti Rustichella d'Abruzzo. Olives and sauce from Pesce alla Vernaccia. Last night's baguette with European sweet butter. Not to mention liter and a half of Soave. (No picture.) Regrettably I was unable to finish the sauce, the olives, bread, Soave, nor butter. But I did manage to kill a bottle of Whistlepig.

Beautiful! I wish I could bring myself to like this.

Under Pressure must be the least useful SV book ever published...in my opinion. I suggest: http://www.douglasbaldwin.com/sous-vide.html Of course one of the greatest sous vide resources on the planet is right here: https://forums.egullet.org/

There is talk of frost tonight. Rather than take a chance I brought in all the tomatoes that showed color. I was not worried enough that I brought in the herbs.

I went for The New Sugar & Spice.

Ignorance of the law is no excuse. Wonder if there is a reward for turning you in? Have to check the statute of limitations. As they say in New Jersey*: "Crime doesn't pay but we do!" *at least according to the poster in our library.

Good luck about your frost. Hope the frost holds off a bit longer here. There are still tomatoes on my vines. I purchased frost protection plastic from Burpee. Hoping I don't have to use it. Dinner was lovely but not all that special: avocado, tomatoes, baguette and cheeses. Much Soave.

If only white grapefruit weren't so hard to come by.

I have visions of Eliot Ness in your restaurant with his axe, smashing water goblets. Pretty sure I heard about the water prohibition from a server. Just as I'm sure (and well remember) hearing about the late, lamented egg law from a server.

I was going to suggest Replacements Ltd but I see the pattern you like is not in stock: https://www.replacements.com/webquote/lrhman.htm You might however find something similar from Replacement Ltd. I am not ashamed that most of my glassware comes from them.

Found it! In New Jersey the restriction came into force 3/11/2002 by Administrative Order: http://www.njdrought.org/ao02-05.htm "The serving of water in restaurants, clubs or eating places is prohibited, unless specifically requested by the patron."

This was the law in NY City from 1991 till 2014: https://www.nytimes.com/2014/02/05/nyregion/little-known-regulation-on-tap-water-in-restaurants-is-set-to-fade-away.html I am almost certain this was (or is) the law in New Jersey as well but I have not yet found documentation.

I know how to hard boil an egg without the green ring, that is not the problem. I'm not a hater, offer me a good deviled egg any time.

Quite reasonable.

Do you specifically request your water? I ask because it is (or at least used to be) illegal to serve water in a restaurant here unless water was specifically requested.

Myself, I would never want to see a hard boiled egg in my salad, sulfurous green ring or no. Thank you. We may be shading into politics.

I store my yeast in a stainless steel container in the door of the freezer. Just used some a moment ago to start tomorrow's poolish.

Unless I'm missing something, why don't you just start the aforementioned oven braise and come back 6-8 hours later?

Sadly the smells you smell are flavors that are no longer in your food. The Kitchenaid Precise Heat Mixing Bowl has, duh, precise heat to one degree but it holds only 3.5 quarts. I do "low and slow" primarily either in the oven, the CSO, or SV. My experience with crock pots is the food tastes like plastic. Your mileage may vary.

@Alex please try using it a few times first! If only for heating leftovers as my CSO is working on tonight. Steam Bake is your friend.

I had used Fleischman's from KAF for decades. Most recently I switched to SAF. I must say, so far so good. As to sourdough, I have seen and tried a commercial starter that left me unimpressed. I think the idea is to culture one's own but we should know more in a few weeks.

I thought in Mexico, at least in some parts of Mexico, vanilla could be naturally pollinated?

Continuing with dishes of Sardinia: Bugialli's Malloreddus al Pomodoro "A Stuffai" (p 75). I had never made malloreddus. They are dumplings of semolina, water, saffron. (Or if you tragically miss-scale the proportions: water, semolina, and saffron.) The recipe calls to wait five minutes before serving which greatly helps with the photography.