JoNorvelleWalker

I purchased my Ankarsrum in a horrid gold closeout color to save $70. Amazon US has the Ankansrum on offer for $749.95. When you buy one I suggest mat white.

Today's Wall Street Journal named the Ankarsrum the best mixer for mixing bread dough. With special mention for the accessories.

My copy of 1000 Indian Recipes arrived today. It is a rather large book...which recipe is this one? It will be interesting how close my attempt came to the actual recipe.

Batch 22 was poured down the drain. Sad. Almost always I heat the jar in the steam oven to discourage surprises. For Batch 22 I had not. Batch 23 last night was an experiment: 90g blanched Spanish almonds 90g apricot kernels 350g water 303g sugar (I was aiming for 300g) 60ml Wray & Nephew Overproof I heated the orgeat longer than usual, and at a higher temperature (216F). When cooled I stirred in the Wray & Nephew as a preservative. I did not homogenize. Since the mixture was thicker I was hoping homogenization would not be necessary. Besides I was tired. Worked fine in last night's mai tai. So far so good.

I'd wait for a better sale.

Yes. Not under vacuum though. I put each egg (in its shell) in a plastic sandwich bag, and knot the bag. That way if one cracks the tank is not contaminated. I put all the eggs in their bags into a soft plastic thingy I learned about on eGullet.

I'm no expert on gingerbread house glue, but you could always pasteurize your eggs. I pasteurize eggs 55C for two hours.

I'm still a bit confused...was it indeed pineapple in your dinner or not? https://forums.egullet.org/topic/163549-dinner-2022/?do=findComment&comment=2363070 I confess I am unashamedly a tiki fan.

Eat them quick? Bribe airport security with one can and keep the other for yourself? For how to bribe security officers with food watch the movie 1, 2, 3.

Nigel Slater has a beet chocolate cake recipe in Tender that I've made and thought quite good.

Actually the slice was a bit too thick. Made the tuna sandwich but couldn't fit it in my maw. In the end I ate it with a knife and fork.

I suggest using dehydrated granulated garlic powder in the bag rather than fresh garlic.

The wrappers are so attractive I keep an orange one on my desk by the computer.

You only need but one.

The basic recipe I work with is French Lean Bread from Modernist Bread. This time I mixed on low speed, as mentioned, and then more or less followed the instructions for hand mixing with the extended bulk ferment. I am about to cut that slice in half and go make a tuna salad sandwich.

Once upon a time I took the train across Canada. We ate on the train. I thought the food was excellent and the wine most enjoyable.

The world is waiting...I vote for pineapple.

I completely agree air frying is not frying. Yet I confess when I come home tired from work at oh, say 9:30, frozen fish and frozen French fries 16 minutes in the APO are mighty tempting.

Why eggs? Is the idea to flavor the eggs or do the eggs somehow preserve the truffle?

The library honored my request for Small Batch Bakes. A copy should be here for me eventually.

Thanks. Not much. Very little strength after mixing. Difficult for me to quantify volume increase. I'd say not as much volume increase as usual after bulk fermentation. I might have left the bulk fermentation go even longer but the bread might have been ready in time for breakfast. As it was, after 4 hours there was enough strength for shaping. Crumb is open and flavor is pronounced. If you have access to Ramond Calvel's The Taste of Bread, the crumb looks similar to what is called "Traditional Mixing" (Color Plate 1). I should add that while I was playing I also added a bit more salt and a bit less yeast than usual. Did not weigh.

Is that what you called it on your restaurant menu?

Tonight's boule. This was a departure and an experiment. Rather than mixing on low speed and then on higher speed, I mixed half an hour on low speed only. As expected the resulting dough was not very well developed. It required four hours of bulk fermentation to gain strength. Furthermore during proofing the dough did not rise to the extent expected. Proof seemed to be right on however. I'm waiting (late dinner even for me) for the loaf to fully cool so I can cut into it.

Perhaps the wasps pollinate some other hosts besides figs?

Or the stones I use for baking my potatoes.