JoNorvelleWalker

I apprehended the offending charcuterie and executed the happy dispatch. I have my standards.

Consider farro.

I tried yesterday to throw out the last two hotdogs but I couldn't get to them.

The leftover was the last of my chicken cacciatore. I found it in the anova.

Tonight's dinner inadvertently sat out overnight. Keep this in mind should you never hear from me again.

I've not had pork in some weeks, and tonight I went looking for some porkchops. What I found were $8.99 a pound, with "up to" 20 percent added water, salt, sugar, and spices. I passed. What I purchased was a much less expensive loin roast. I gave up buying loin roasts years ago because I never could figure out how to cook these loin roasts satisfactorily without drying them out like shoe leather. Reveled wisdom seems to be to start the loin roast at high heat for a few minutes then reduce heat to finish. As an alternative I thought of slicing the roast into* chops and grilling. Thoughts or suggestions? This message has time value. *admittedly tiny

What do you mean by brittle?

American lady fingers are soft sponge cake, (Continental) European lady fingers are hard biscuits. Not at all the same thing. From the picture your lady fingers look hard. Not what you want for trifle. Toes are revered the world over, but nothing competes with American fingers. Bake a proper genoise or use American lady fingers.

Why I live at the post office.

I shall never again attempt to open a bottle of ten year aged balsamic the day after I mopped the floor. However I must admit my kitchen smells lovely now.

I thought of another: I use a Peltier cooler intended for storing wine.

For my dough I use a poolish started the day before. One thing I noticed in the video is the instructor uses less flour on the board than I do. But judging from your pictures you use about as much flour as I would.

Whole Foods had Colavita Red Wine Vinegar for $0.22 per oz and I ordered a couple bottles. I have not tried it yet.

Ann, you have tempted me to try 63% hydration. The Anova is preheating and my loaf is proofing now. I normally use 68.7% hydration for my bread. My intent was to change only one variable at a time. However the 63% hydration dough did not play well with the Ankarsrum dough hook, and I switched to the roller attachment. When it came to shaping I noted the dough seams were difficult to seal. That is, the seams did not seal. Hopefully a picture later on tonight.

Kerry, thank you for the toes. I'm not sure my KitchenAid Precise Heat Mixing Bowl would count, since one purported function is to temper chocolate. However the tempering function is useless but the bowl works great for melting and holding chocolate at temperature.

If you find three hotdogs in the back of your refrigerator I think it's best to leave them there.

Sorry, subtle attempt at porcine humor.

I found three old hotdogs in the back of the refrigerator. They were on sale last summer.

By percentage I've done more recipes from The Cake Bible than from most cook books I own. The Cake Bible was brand new when I carried a copy on the plane back from a conference in Minneapolis long ago, where I was presenting a paper on TDI (Time Delay and Integration) Imaging.

Pork.

Excuse for a new crockpot!

I typed "pork brain spare rib" into Eat Your Books but did not get any hits. Obviously my book collection is lacking. Lots of results for "pork brain" however.

Welcome back. Truffle or no truffle.

I love Maraschino and Maraschino cherries! Are you sure you were using the real thing? And one has to ask: When did they ever take the cocaine out of Turkish Delight?