JoNorvelleWalker

You are cruel parent.

@Duvel did you bring home any of the what looked like stuffed Loch Ness monsters?

Did they collect your urine for the dyeing of the wool? One of my fondest memories of Scottland was assisting in a sheep fank and being kicked in the face by a disgruntled ruminant who did not appreciate being picked up and carried onto a small boat. P.S. I still think those look like cows. Scottland is the only place I have been served warm milk.

If only I had not bought a case.

@Duvel based on my ramblings in Scotland in the 1960's and 1970's one thing about your travelogue that stands out as inauthentic is the picture of cattle on the two lane road. In my Scottish experience that would have been cattle on a one lane road. Of course a few miles from here there is a cattle crossing on (an albeit narrow) two lane road, but there is a one lane stone bridge on the way to the library where I work. Cows there are discouraged.

@TdeV if you are seeing knobs you've had one too many mai tais.

Haha, and you have to ask! I use my APO almost if not every day. This afternoon was for the Toast 101 recipe from the app. But like @TdeV I seldom use the app for anything but toast. The app allows one to create and save complex multistage recipes if that's your thing. The app also has a convenient air-fry preset that I sometimes use. My first APO developed a crack in the plastic near the water tank. Anova replaced the APO at no charge, paying postage both ways. Can't get much better unless they offered to carry it upstairs. Before that the water tank plastic cracked. Anova sent a replacement tank no questions asked. If my APO failed out of warranty I would have to purchase one again. I don't know how to live without it.

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.