I made the detrempte for croissants last night and did the first two turns today. I'll do the third turn in the morning, then final rollout and make chocolatines with most of the dough for a Christmas party Friday afternoon.
We had macaroni and cheese tonight.
I think brown butter can be refrigerated safely in an airtight container for at least 5 days, though some sources say two weeks, and it should keep several months in the freezer.
Aaron, in one of the BBGA classes I took online, I learned the trick of taking parchment paper or a towel and wrapping it around the top of the mixer to keep the flour from spilling out during the first part of the mixing, before the flour is hydrated.
That won't help with a recipe that produces more dough than the mixer can handle, though. My 50 year old 4.5 quart KA struggles with one of the Challah recipes I use and with the Clonmel Kitchens Double Crusty Bread recipe, both wind up climbing the hook. It's making funny noises again, and my wife was looking at an Anksarsrum over the weekend. (I'd probably see if I could get the KA repaired or buy an inexpensive KA just to have it for egg whites and the pasta attachment.)
We had spaghetti tonight.
We had a cat who kept picking fights with squirrels, losing badly. They nearly chewed his tail off more than once. He wound up with a couple of bald spots by his tail where the fur didn't grow back out. Eventually he decided that the squirrels weren't worth chasing, and he complained less about going to the vet than any other cat we've had.
I find it deglazing the pan with a little dry vermouth improves the gravy.
For Thanksgiving I rested our 12 pound turkey for about a half hour in a dome made from two large Vollrath stainless steel mixing bowls, an idea I first saw on an Alton Brown show. That gave me another half cup or so of juices to add to the gravy. (AB when he doesn't go off the deep end has a lot of good ideas, along with a few strange ones, and like a lot of 'trained' chefs, he oversalts his food. I used his recipe for popovers once, then went back to the King Arthur one.)
I have a theory about why so many chefs oversalt their food. Like many kitchen workers, they are heavy smokers and heavy drinkers, and it takes that much salt to register on their palates.
We wound up having creamed tuna on toast.
I wound up cooking mine for about 18 hours total, but it was pretty thick after 12. (I kept adjusting the spice mix, and each time I added spices I cooked it some more.) In the end it was probably a little too thick.
We had a rotisserie chicken, and I'm using the remains to make stock this evening.
We had steak, mushrooms and baked potato.
We had tacos/taco salad.
We're having frozen breaded fish fillets for supper.
This is what The Fresh Loaf had to say about replicating the mixture:
The blend itself is mostly steel cut oats, some bulgur and a small amount of flax seeds, golden or brown. You can use 3:2:1 proportions if you wish: 3 Tbsp oats, 2 Tbsp bulgur and 1 Tbsp flaxseed (whole) in the mix.
It looks like the Pompanoosuc porridge mix had just 3 ingredients:
Wheat Bulgur
Steel Cut Oats (Irish style oats)
Flaxseed
