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@jackmash: Curious, which espresso machine/grinder combo do you have? There may be someone here that knows the machine, so may help to narrow down your parameters?

This is probably the reason I haven't pulled the trigger yet on the bamix. There are some unfavorable reviews on Amazon and other sites regarding discoloration, and even peeling. Thinking about Dynamic MiniPro instead.. hmm.. decisions..

Please don't make us wait a month. Purdy please. Inquiring minds want to know..

Our daily breakfast. Starch is the usual CSO demi-baguette @75% hydration. I was half zZzZz, so almost forgot to score these before baking! Caffeine is a Bali Kintamani Natural cappuccino latest crop. Roasted the beans 3 days ago, 200F extraction temperature @ 7.75bars with a 3s ramp-up after pre-infusion. 25g beans for a 48g liquid yield. Topped the 6oz cup with steamed milk. I usually pull at 9bars, no ramping after pre-infusion, so quite surprised the 7.75bars makes a difference with this coffee: much sweeter, complex, less 'jackfruit'-y (as typical indo naturals go). Today's latte art is... a passable rosetta!! yaay.

Turns out my wife doesn't want to share her hair dryer with a cut of filet mignon, so went to the toolbox, and did just that @JoNorvelleWalker: ended up doing that plus a heat gun for even faster results edit: forgot to mention, this is just to dry the surface before I sear-torch it on my lodge using the iwatani torch. super fast searing. I likes.

Thanks for this @Toliver

This. Yes and yes. An order for 'un Cafe' would get you an espresso there. Some shops can understand and make you an 'Americano', but why prolong the suffering?

Completely agree w.r.t: Espresso! In my humble opinion, French, Italian, Viennese Roast, belong to the same family as https://www.kingsford.com/ Spain roast even darker? oh noo.. on the topic, this summer I recently visited a nano-roaster in Medan, Sumatra, Indonesia and check this out: they 'roast' their limited lot peaberries twice.. twice.. to get the 'shininess' they claim. The taste profile they're shooting for is 'Starbucks'... mercy mercy me... I prefer my espresso as SO (single origin, not significant other, oh no, I'm not that 'in love'), ranging from City+ to Full City+ the darkest. Never ever will I put shiny beans thru my grinder, they gum it up quite fast...

An amazing and tasty spread, around the world and back in one dinner night, those times when you don't want to decide

I noticed that most folks on the reddit sous vide channel use the same numbers, FWIW. So it must be working then

The hair dryer is a novel idea! That should cut down on the amount of paper towels I usually use. ha ha ha Let me attempt the next one using your approach. It sounds good on paper, now time to put the hair dryer to it

Please don't take this the wrong way, I have an acquaintance that lives in Paris, he is Italian, when we visited him years ago, he said this to me: "France has the best food, but crap coffee. If you want great coffee, go to Italy" I snickered at his comment for several reasons, but to me, although French coffee is drinkable, it certainly is roasted too 'dark' for my palate. Hey, it makes it taste consistent though, which is commercially a plus I guess? on the other hand, charbucks seems to roast their beans using a photon torpedo, which explains the cost and the taste. ..or maybe I'm just a coffee snob ha ha ha THAT SAID though, I noticed similar to @AlaMoi that most 'coffee' in Paris belongs in the espresso spectrum; even those from a Subway 'cafe' vending machine. So high possibility that it's the concentration/strength that the original poster @Orbit is tasting.

waistlines can also be controlled by portioning and skipping meals you know that's how we maintain our weight while eating pizza every other day har har har har

Urk.. searing can be hit or miss sometimes. To crust or not to crust? to butter-torch or skillet bla bla so many choices.. ha ha ha That older deckle thread seems to be more on a debacle on what to call the deckle--but a rose by any other name.. The ribeye cap is quite popular on the reddit sousvide channel, but please read these with a grain of salt; they have plenty of newcomers, but also some experienced folks: https://www.reddit.com/r/sousvide/search?q=ribeye cap&restrict_sr=1 You can scroll down to see what these folks has done, quite a range of different temps, but they seem to do it at ~57-58C for a longer period of time. I dunno--me and my wife like our prime ribeye caps prepped at 54, and not for long as well, so YMMV, and please let me know, interested in your results.

Did 55.5 work for you? Thoughts compared to the other cuts?

Thank you for the link!! My kosher dills are Vlasic brand from Costco, placed a paltry #9 on SeriousEat's list (at least it made the list, which makes me happy.. for a bit) Also, that's not 'cheating', it's employing a thoughtful shortcut Once, I attempted to chamber-marinade cukes with some rice vinegar, ginger, and garlic once to make a Japanese 'LA-Z style' tsukemono. Quite a hit, but missing the 'pickly' flavor. You've inspired me to try again, this time throw in some actual pickle brine hee hee hee

Our usual breakfast includes a form of caffeinated beverage, and a form of bread. Today it's: Triple-shot Ruta Maya medium roast 10-oz latte for my wife, and a triple-shot Ethiopia Werka light roast 5oz Cappuccino pour moi (across the table). For the bread: freshly baked CSO demi-baguettes, with salted butter and Bonne Maman raspberry jam. Virtual demi-baguette for you:

Looks delish! Homemade?

ruh roh. thank you! this got me checkin' Note, per the link I posted, I did NOT do any (dangerous) thermostat modification/etc. merely using the same amount of heat, and redirecting to a smaller space. OK. Checked: 1. Most of the electronics is on the top by the clock. But, I recalled, Whirpool puts a piezo-ignitor on the side of the gas burner in the bottom broiler compartment. Took a flashlight to it--ok, it has proper ceramic fiber sheathing. 2. Then I checked the the bake compartment, which is a separated compartment separated from the burner and piezo ignitor. I undid the 'modification': removed the pizza stone, then the false ceiling (the stones). 3. I preheat using its normal operation. Within 20 minutes, I got a friendly beep that the temp is ready. 3. IR measurements on the bake compartment: sides register at ~510 F. The top is ~510 , the bottom is ~765F which is wayy hotter than the stone temps I get. So I think I should be OK (whew). x-ing fingers. In the meantime, let me look for, and drool over dedicated pizza ovens...

Pizza for breakfast! 😁 yummmm my favorite kind of breakfast. you and I will get along very very well

It's a natural gas whirpool oven, with a bottom drawer broiler, no top broiler. Top-of-the-line, if you look at the scale upside down.... However, I did use this setup shown by this user in the pizzamaking forum: https://www.pizzamaking.com/forum/index.php?topic=52342.0 ..which increased the IR measured stone temps from ~515F max, to a solid ~645F. I don't think mine has gotten to 700F as he mentioned, I tried, and can only get it to 'hit' 700, but the temps will rapidly drop once doors to the concert hall opens..

@JoNorvelleWalker The dough itself is simple, almost lean 'NY-style' dough: a simple 70% hydration dough, 2% salt, 2% yeast with 50-50 mix of Costco's AP and Caputo brand chef flours. A bit of olive oil, bit of sugar, for browning in my oven based on trial/error. Mix in a mixer of your choice (I used my bread machine dough setting for small batches, KA stand mixer when I want to have pizza more than 2x a week, no difference). After gluten is developed--about 20 minutes of mixing, retard in the fridge for around half to one full day. When you are ready, punch them down, portion them into balls, and let it acclimatize to around room temp Preheat your oven if needed. If you have access to a heat source that perpetually outputs high temp, you can skip this step. (FYI--I have a cordierite stone in my oven and it preheats to 645 in around 45 minutes, so the following steps are based on that) 15 minutes into the preheat, I shape shape shape, turn turn turn, stretch stretch stretch, then I wait for the oven to go up to temp. When it's up to temp, I slather sauce, strew cheese mix, then pepperoni. set timer, then plop into oven, run timer. watch closely if you have a glass window. if no window, turn every 30-45s or so. you may need to turn the pizza multiple times if you have a tiny oven like I do to get even browning. around the 4-5m mark, your pizza should be done. look for even browning of crust and spot browning/sheen of the cheese. note on temperature: once that oven door is open, the temperature will drop. After a preheat to 645, my oven will hover around 610-640 with the turning etc. The average bake temp will be somewhere in the middle, say 625. final note: trust your instincts and what you know about pizza, sure, each oven has different thermodynamics, but good pizza won't smell burnt (I made one too many burnt pizzas ha ha ha..)

@JoNorvelleWalker: Great find!!! really interested--but after looking at that I'm just worried, that it may do the 'temperature twist' bend-outta-shapey thingie.... please def share your experiences with us

I recently did this with ribeye cap-only prime steaks from costco. It depends--I like medium rare towards rare, so because these things are so good as-is, I did a simple 54C for 60-90m give or take. Shown here--hope this is not too red for you? But ohmigosh so tender and juicy.. (served with 85C fingerlings+carrots and a port-infused demi-glace sauce. Toppings are just Texas Toothpicks--yum yum)

NY-style 15in pepperoni pizzaaa! 70% hydration dough, 2% salt, AP flour+caputo chef's half-n-half. (Plus drop of oil, sprinkle of sugar to get browning in a sub 5 min bake) 625F bake temp Costco brand part-skim low-moisture mozz... soo melty pully pully..mmmm 😊 Hormel's Turkey Pepperoni, to reduce the cals--not a spring chicken no more.. Sauce is just using Walmart's Great Value italian-style (cheep, but good)... Local Costco stopped carrying the 3-pack Cento San Marzano a virtual slice for you: Got great leoparding on the bottom as well, but this is not a pizza forum, so, no, i say. 😊