JoNorvelleWalker

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.

My orgeat (batch 22) has split. The emulsion has broken. I can't help but wonder if the orgeat is spoiling? This is the first time since I have been homogenizing that it has ever split.

Question is, why didn't you cook your potato before dinner?

Not impossible, I have his Vegetables and Sauces, but I've been cooking potatoes two hours at 425F since before I purchased them.

The NY Times take on this study was that benzine could be odorless. I might disagree. Benzine has a sweet and pleasant scent. Ask me how I know. Relatedly, we received a memorandum at work that gas leakage was normal, and not to be concerned about the smell.

https://forums.egullet.org/topic/155637-the-eternal-raisin-debate-innocuous-dr-jekyll-or-insidious-mr-hyde/

I use very coarse salt. Sort of like small stones.

...or not, as the paywall might be.

You recall correctly that I was less than impressed by potatoes steamed baked in the CSO. I use my big oven only for two things* -- pizza and baked potato. I nestle my potato in the bed of salt. It might be interesting to burry the potato but that sounds potentially dangerous. If I think of it I turn the potato when it is about halfway done. *other than storing pots and pans.

I got the idea of the bed of salt from somewhere, but way older than 425F for two hours.

Could it be I am confusing James Beard with Richard Olney? Note, I was not attributing the bed of salt, but only the 425F for two hours.

I am fond of rum, raisins, and ice cream. But not in the same breath. However I am not ashamed if a few raisins find their way into my rice pudding.

I love rum, raisins, and ice cream -- possibly to excess -- though not in the same bite.

EverCrisp will keep fried foods crispy till the end of time. https://modernistpantry.com/products/evercrisp-breader-batter-boost.html

I'd buy it except I already have it.

I too would love to find the Richard Olney reference! It's not under potatoes in The Good Cook Vegetables volume. I'm pretty sure it was some chef or author referencing Richard Olney. Unfortunately Eat Your Books informs me I own 408 cookbooks -- many of which include potatoes -- and I carry home more books than I should from work. And while I did not find the particular potato reference in question, I did enjoy Olney's distain for disgruntled cooks complaining after not properly following his instructions for preparing pommes de terre.

I well know that. I just don't have any. And now I am hungry for duck.