JoNorvelleWalker

I work in a library. This afternoon I was shelving a cart of children's picture books. Mistakenly I believed I had purchased the entire Kenji corpus, but with evidence in front of me I was forced to do a doubletake. How many J. Kenji Lopez-Alts may there be I wondered? (eG-friendly Amazon.com link) Worth twice the price if only for the pizza recipe.

Thank you. One loaf: 600g flour, 412g water. And I got to use my new peel to put it in the oven.

I'll take that as a "yes". One person and a trifle is a bit like two people and a ham.

Am I a bad person to put ice cream on a trifle?

This week's kilogram boule. I increased the mixing to 10 minutes on low and 10 minutes at 3:00, with good results. Pleased with the crumb.

Nor am I but I call it breakfast.

Rice and fried greens are a common meal for me. (Minus the pork looking like boiled brains.) But as much as I enjoy rice and greens, it does lead to complications. Sometimes mild, sometimes more severe -- as unfortunately two nights ago: Shortly after dinner it began with cramping in both hands. Not long after cramps were in both feet, calves, and thighs. This went on till 8:00 am. Ask me how well I slept. Nothing new, cramping has been like this all my adult life. I tell my doctor it's the rice, which it may well be, which would be awful since I now have a wonderful new Zojirushi. Though I can't deny I seldom have problems with Basmati rice and Indian cuisine. OK, well I do occasionally have problems with Indian cuisine but that has to do with nether epithelia, and not with muscle cramping. Next week I am visiting the doctor, and before then I am performing an experiment. The ingredients of my stir-fried greens are very simple: garlic, something of the cabbage family, soy sauce, garlic, and a few drops of sesame. I have cabbage at least a couple times a week without problem. I eat garlic more nights than not. Thus my problem must be rice, soy sauce, or sesame. If I can force myself for my experiment I'll leave out the soy sauce and sesame. and hope I don't end up in the hospital. Please get well fast! Though I hate to think what you may be paying for the caterer.

Pardon for laughing at your misery, couldn't help myself.

Around midnight.

Shiny.

I experienced a strange problem with my APO. The temperature lights stopped working. It looked as if part of the front panel had burned out. As far as I could tell, control of the oven was still working from the app. I did a factory reset and the display came back on. Once I reconnected and updated to the current firmware, everything was fine. I'm sure somehow the oven knew I had posted about the A4Box.

Japanese line voltage for kitchen appliances is 100v.

What is sold out is the 220v version.

You're welcome.

Received an email from A4Box this morning: Sunset Pink in North American version is coming soon. North American versions of Smoke Green and Moon Blue are now in stock for purchase.

Tonight at the back of the refrigerator, behind the butter, I found half a jar of Georgian walnut preserves. The perfect accompaniment to any trifle. I can as well report that with my flour based pastry cream recipe there has been no syneresis, even after several days. I also found an open jar of Dijon mustard.

How do you keep it frozen on your trip?

I hope it wasn't the new knife.

In Australia somewhere there is probably a mushroom not edible even once.

I think what made it disappointing was the peas. I love peas -- but not peas hardened like cheap peppercorns: shriveled, dry, and freezer burned. I used to be signed up for NY Times Cooking but the Gray Lady spammed me so much I left her. Thus the only Times recipes I see are from articles in the Food section. The article in question was entitled "When There's Nothing in the Fridge." I should have been forewarned. Nothing sets my teeth on edge like someone using the word "fridge". After peas and pasta the instructions were "You can take it anywhere from here..." Myself, I used thyme* and a bit of beef broth leftover from an errant cut of beef masquerading as a steak. And no, my lemon is not moldy, I am drinking it with a bowl of almonds as we speak. *needing sunlight in this climate, thyme does not grow well beneath my bed. My thyme plant is in the dining room, by the south facing glass doors. No shortage of chilli flakes in my kitchen. But until I google it I have no clue what a furikake is. Sounds like something to sleep on.

Craig Claiborne.

Tonight's dinner recipe was from yesterday's NY times. Boil frozen peas and pasta together in the same pot. Drain and enjoy with cheese and butter. It wasn't very good, but at least, when finished, I wasn't very hungry.

Thanks, I did a bit of googling and I learned a lot.

Bless you, thanks!

Sounds fishy to me.