JoNorvelleWalker

Today's Wall Street Journal has an article on the new Dawn bottle as well.

But in a pressure cooker the stocks aren't boiling.

I'm puzzled. Ireland is part of the EU. Has not carrageenan been a staple of Irish cuisine for millennia? Perhaps before some Peruvian peasant invented the potato. Googling a bit I found no reports that carrageenan, E407, is banned in the EU. I keep carrageenan on hand in the bedroom for my Modernist gelato. Whether carrageenan belongs in chicken wings is another question. One must ask why. Does carrageenan make the meaty bits taste Eire?

$87.78 per piece and frozen. Remains to be seen if goose would fit in the APO. And there might be leftovers.

E-gullet is not that kind of site.

Put (topless) Rubbermaid container in vacuum chamber. Push button.

Not goose, but close enough.

I wonder what would happen if I mixed my dough till it came together and then let it sit out overnight, rather than fast mixing by the vacuum method? Surely the bread would have more flavor from the longer fermentation? When using this technique what percentage of yeast is in the recipe?

If chickens were any smarter I would be quite afraid.

I wish Rancho Gordo would start sending me oats.

Modernist Pantry is in Maine. If the border is open* couldn't you just pop down to pick up a package? *and you can find a recharging station

Dinner last night never happened.* Long about 4:00 am I went to bed. Why dinner never happened is I was preparing a picture to have printed for my dining room. I've been served goose only once, and that was in Germany 2005. How'er hope springs eternal.** *Worse, my freshly opened peanuts were rancid. **And Shoprite has chicken thighs on sale again this week.

I've never made wings, but I've found EverCrisp will maintain crispness till the end of time. https://modernistpantry.com/products/evercrisp-breader-batter-boost.html Modernistpantry.com ships world wide.

@Shelby, beautiful picture of apple butter by the window!

I ordered The Cookie Bible from amazon when it was first announced. Miffed that it didn't come this fall. Rose is perhaps mildly miffed herself.

Chicken cacciatore. Bread to sop it up.

I still have no idea what CLR might be.

I get my distilled water from amazon whole foods, but I believe Shoprite has it too. I just can't carry it.

I don't know what CLR might be but I use distilled water and I've never descaled my well used APO. I learned from my CSO that not using distilled water was a mistake.

The vacuum method is described in Modernist Bread, page 3-108. The heading is "How to Perform an Autolyse [sic] (and Mix) by Pulling a Vacuum on the Dough". There are discussions in the Modernist Bread topic. The idea is that pulling a vacuum on dough will result in full gluten development, with no mixing or kneading needed. When Modernist Bread came out I tried the method, but I was not impressed. Putting dough in a bag is messy. Taking dough out of a bag is messier. Forward a few years and I read that @Chris Hennes was using the vacuum method for his pizza. I tried it with excellent results. But rather than a bag I just put my dough in a Rubbermaid container. No mess. After several perfect pizzas (and one abject failure, no fault of the vacuum method) I decided to reassess making bread by the vacuum method. Twice now I have had good results. I just combine my dough by hand and pull a vacuum. Note: I add my salt at the beginning, unlike as Modernist Bread suggests. No mixer is required, no elbow grease, production time is shorter, there is less cleanup. What more could one desire?

My last two loaves, which were made with the vacuum method, have been darker than usual and with a thicker crust. Almost like I had added malt. Taste fine however.

Ever ordered 2000 USB cables?

A combination from which so far I have been spared.

Welcome. I have visited Wales twice, most recently in 1973. My archeology professor was a friend of the director of the National Museum, and when in Cardiff I got to examine the Roman armor in the museum collection. Wales is a beautiful country. Wish I could recollect something of the cuisine less memorable than kidney. My archeology professor instructed me that when in Britain eat Chinese or Indian. Recently I learned my birth grandmother came to the US from Hwlffordd.

I like Kenji's take on food. If he ever publishes his next book I plan to buy it.