JoNorvelleWalker

Does not seem to be available in this country, otherwise I would have liked to try it.

How did it taste?

They still look rather like shallots.

I'd serve the endive raw or, at worst, I'd grill it. Braised green vegetables have never done it for me.

On the bright side then it probably won't matter.

I recall one spice monger mentioning flowing water in their white pepper verbiage. I don't remember which seller that was. I believe the method processing of the peppercorns varies by country and region of production.

How many grams in the package of instant yeast?

What movie did you watch? I'd be interested in the details of your 45 minute dough. It's been a long time since I've had a pizza.

Five way, please.

I've never tasted Cincinnati chili, but speaking seriously I would love to know the origin.

Emigrants from Pennsylvania?

For a particularly fine performance the maestro is rewarded with an ear.

The baker is like a matador.

Cornish game hen. I always try to dine after midnight so that if I choke I will still have made it to another year. Much method rotuts.

Indeed, I like Spice Trekkers. They have things that are difficult to source otherwise.

I am in the US, and I have never seen Durkees for sale. I suspect it is a hoax.

You need steam! For the baguettes I would suggest an Anova Precision Oven if you can find one where you live.

I too can seldom find green pepper anymore. It's somewhere in my spice cupboard. Originally I purchased green pepper to make steak au poivre. Still waiting. I would love shame or encouragement! Pink pepper, so far, I have employed only for making ice cream -- Rose Levy Beranbaum's recipe Fire and Ice. Don't ask, just do it. In cooking I almost never use pepper. However I season my food heavily at the table with black or red (eg. further ripened black peppercorns). White pepper when a recipe calls for it or for when I'm in the mood. I find the flavor of black or red much more complex and fragrant than white. I've read some people cannot fully taste the aromatics of black pepper. Anyhow, count me as a pepper lover.

Depending on the fit, I'd use the anova. These days I don't use the big oven for anything beyond baked potatoes and pizza. I've even switched to baking cookies in the APO.

For dinner: tuna salad sandwich. I blame @heidih.

I have two pepper mills: one for black and one for white. Neither lives at the computer. Bad enough having salt in the keyboard.

What are your non-everyday knives?

Tonight at Shoprite I saw "pink onions" for the first time.

I am currently reading Bonnie Stern's Don't Worry, Just Cook. She states: "When I was in chef training, it was a big deal to learn how to make the perfect French omelet. It had to be light and fluffy..." My eyes glazed over.

Thank you, @Ann_T. I only wish I could achieve such a good result every time the way you do with your loaves.