JoNorvelleWalker

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?

Try a pizza and let us know.

The last grass fed steak I had I couldn't chew, animal kingdom equivalent of kale.

I'm reading my way through Beyond the Great Wall, thanks to inter library loan. Interesting read but the library decided not to buy a copy and I doubt I will either for myself. For one thing it is heavy! But the book brings back pleasant memories of the blog @chefmd shared with us when her son and daughter in law were married.

I could have if I hadn't already started cooking it. Does your rice cooker not have water level markings on the bowl? If I remember I will try to record measurements next time. As I remember Zojirushi has jasmine rice instructions on their website for models that do not have a jasmine setting.

My newer Zojirushi has a jasmine rice setting, and that is what I use for jasmine rice. The cycle takes 59 minutes, and requires ever so slightly more water than for white rice (by which they mean Japanese short grain white rice). I plan to make some jasmine rice tonight, to serve with stir-fried baby bok choy.

Assuming you can bring yourself to swallow it.

Alexia fries are on my menu for tonight -- assuming I can force myself to be hungry enough after the large, late breakfast I had at sundown. Standard time throws everything off.

Please take us back to Manitoulin and whomp some biscuits.

40% off deal at the moment...

I have a cast iron aebleskiver pan which is sort of the same thing without the hinge. I keep it clean by not using it very often. The best I can suggest is keep your pan well seasoned, be very careful getting the waffle pieces out, and don't wash it. My waffle maker is non-stick. I don't use it very often either.