AlaMoi

the classic no-knead, done free form directly on a stone, using a large ss bowl for cover

one must be mindfully thankful when there is at least one . . . Giant does not giant opportunities present....

our "local-local" markets have white button and cremini, + larger portabella (sometimes....) but Wegmans - which is about an hour off, has a much better selection. obviously some are seasonal....

somewhere in the late 50's early 60's the concept of spam+pineapple hit the east coast. pizza places had (to the effect) 'Hawaiian' style on the menus in the "greater Philadelphia area" we do the 'traditional' stuff - but other than crust+tomato sauce+mozz cheese, the combos vary 'at will' pepperoni sausage - fresh, cured, summer, any eastern 'ring' type dried or fresh.... ham anchovy green/red/yellow pepper roasted pepper pimento olives of every/any sort broccoli bits cauliflower slicettes mushroom onion pickled pearl onion baby corn ears sprouts, of any kind leek scallion shallot and not infrequently the cheese gets mixed with other cheddars/havarti/feta/brie.... well, the anchovies only seldom....because I like anchovy chunks on crackers with a beer chaser.... in our house, pizza can be an adventure!

couple of odd thoughts . . . 16 x 30 . . . inches, one presumes? 40 x 76 cm? #1 - not gonna go in a home dishwasher #2 - any plastic 3/8 thick will (eventually) warp might want to look at flexible pastry mats. 16x30 is a size issue; big ones will be a $ issue. dunno' about the granite issue. I roll out pizza dough, puff pastry, pie dough, biscuits, etc right regular on granite. in fact, my (prior house) marble board has inches of dust on it, down in the basement.....

on one of the cooking forums there was a recent thread on using enameled cast iron for no-knead. it works, but it does discolor and make the interior enamel rough/sandpapery... having seen the pix, I'd not recommend using it for no-knead.

all sounds good. I'm so glad I did not know that because I've been doing breads in clay for decades and it seems to work for me. when the pot is preheated, I take off the top and plop in the dough. seems easy enough.... when it's baked and cooled ten minutes I simple turn it upside down and the loaf falls out. seems easy enough . . . has the food scene picked up any in Eindhoven? used to stay @ mandarin park. fairly "industrial area"....

why is me thinking a clay Romer-Topf excels at this task?

get an aluminum potato nail. hold onto the pointy end, hold the other end over a gas cooktop flame. start counting. boil a pot of water. hold onto the pointy end, stick 2-3 inches of the other end in the boiling water (212' vs oven at 350-500'....) start counting. then decide if a potato nail will move heat fast enough.

last century I spent time in Greece - Athens area. the locals had a specialty treat, candied lemon 'peel' - but it was the pith - a very thick pith. no 'skin' attached. it was delicious - and I've never found anyone on any of the present to defunct cooking fori that knew anything about it.... so there are lemons with super thick rinds that can be turned into delicious tidbits.

I like the crank style much more than the twist cap - easier on the wrist.... had this OXO for several years - the grind adjustment has detents/clicks so it holds it's setting and it is easy to 'reset' if you change for a batch of extra coarse or extra fine, for example. the one down side: it can be a bit slippery to hold with wet/gooped hands.... at $12, it's a deal.

often labeled "stoneware" generically - the handle design gives a hint as to brand: https://www.amazon.com/Carote-Stone-Derived-Non-Stick-Switzerland-Including/dp/B0732NFVDL I do the 'buy cheap&toss' routine - it's sometimes a challenge to find a good rounded chine for tossing stuff in the pan - how does this one fare in that regard?

I have this one https://www.oxo.com/categories/cooking-and-baking/tools-and-gadgets/salt-pepper-sugar/pepper-mill-437.html had a Wm Bounds of similar design - the handle corroded and peeled and flaked . . . and they never did answer my web inquiry. what I like about the incredibly inexpensive OXO - the "dial" on the bottom has click detentes. one can "click" up or down for coarser/finer 'on demand/need"'and go back to the original setting. and.... it holds that setting. what I don't like about the incredibly inexpensive OXO, the plastic bottom "cup" eventually stretches and fails to click in place reliably. for example, the Wm Bounds one could adjust, but it did not "hold" he adjustment nor was the "how far did I twist it?" repeatable.

I just got curious if there was, for example, a chef named Denver who became world famous by dicing up ham or something.... sounds like the origins are a bit murky.

ran across a recipe for a "Denver Casserole" potatoes layered with onion, green pepper, diced ham, cheese. tasty item - whole meal in one dish.... sounds like a "Denver Omelet" without the eggs.... anyone know how dishes involving diced ham&(stuff) got the meta-label of "Denver"

does not appear to be frozen

any set up that works is good. but first, set it up and check the long term temp - yeast does best in the 80-90'F range. too hot and yeast is killed. a light bulb on in the oven is the usual - but if you have to pre-heat the oven . . . . . I just put a plate/lid over the bowl, I don't worry so much about humidity. sometimes I lose track of things . . .

I got one of this type in Sweden in the 1980's - you hold the jar and twist it open. max leverage Under-the-Counter Jar Opener (this one by Fox Run)

norovirus survives 145'F and better. strip off anything 'coating' the roast and trash that bit, use the meat for a dish heated/held well beyond 140'F as noted, the infection occurred well prior to your 3 hour 'issues' - and regardless of "I'm careful" the potential of having contaminated anything handled is pretty high.

fwiw, got an email today - DARTO is currently doing a 50% sale for USA

not unlike the "exploding (fill in the blank)" done in a microwave. the water/liquid gets superheated, all it needs is a nucleation site to turn from super-heated water to steam. 1 drop of water expands 660 times in volume turning to steam. that's about 42 "cups" of steam - in microseconds. you will definitely be wearing something, hot something(s).....

in this particular case, the problem is not accessing files - but accessing an application aka program. LC is apparently only available for Windows. so the only option is to run the program remotely on the pc using the iPad. now.... given the need for a geek to get it set up, and the distinct possibility that "next version" Apple software will not longer allow something like the mouse to function on the iPad, or the remote software to run comma anymore , , , might be smarter to invest $200 in an el-cheapo Windows tablet, network all the Win pcs together and let 'er rip. a dedicated cooking tablet, so to speak....

limited solutions.... check https://www.techrepublic.com/article/how-to-access-a-remote-desktop-from-an-ipad/ in contrast to Mac desktops, Apple has made no software available for the iPad that will run / emulate Windows programs. however, the above solution lets you operate your Windows desktop 'remotely' from an iPad.

ye olde standards - cheese (and other) souffle and keeshees...

The Scientific American Cyclopedia of Formulas does say "closely resembling Berlin yeast flour" - which brings up a couple loose end tidbits.... it is essentially baking powder, and it does mention the carbonate of ammonia (baker's ammonia) may be omitted.... baking powder was invented by Horsford, an American who had 'chemical education' ties to Germany. a German 'chemist' aka today's pharmacist - Ludwig Clamor Marquart was first to produce and market 'yeast powder' - later renamed to 'baking powder' Yeast was used for brewing beer a 1,000+ years prior to either of these. there is a beer "Berliner Weisse" - which is produced using "Berliner Yeast Powder" "A blend of German weizen yeast and Lactobacillus bacteria to create a subtly tart, drinkable beer" - in the 1800's probably not described in those terms. baker's ammonia - the pre-baking powder leavening agent - would likely not be used in a moist product like cornbread as the aroma lingers in moist products. which creates the possibility that the recipe is using a immigrant version of "Berliner Yeast Powder" and the use of "flour" vs. "powder" may be a simply language/usage issue. grains (= flour) were the source of beer brewing yeast, a powdered prep would probably look like "flour"