Both directly under the ceiling fan though.
Mean Tide?
Trabic
joined 1 year ago
I think you're right about slack and stand, and ebb and flood would work but it's usually just a glimpse when I drive over a bridge that makes me think about it, so I don't know which way it's going.
I grew up on the coast, so I never really thought about tides just that that was the way it was. Then I married someone from a landlocked country and every time we drive over the bridge over the cove near our house I comment when the tide is high or low since they are used to lakes, and I'm never quite sure what to say when it's in the middle.
As good a selection as any
Meddle, Pink Floyd
I'm a simple man, I hear a trombone solo - I up vote.
Thanks, I hadn't heard these guys before.
Graaak!
I love Blue Jays too, but their song aren't exactly melodic.
Egrets, I've had a few, but then again, too few to mention.
Arent the Galpagos amazing? We saw a newborn baby seal from about 2 meters, Albatross mating dances, and boobies, boobies, boobies (mostly blue footed)
I'm going back for New Year's, can't wait.
Thanks for the amazing foto.
Hopp Hopp Hopp!
Pay your mercenaries malchicki I dvotchki
1st generation leftovers.
Leftover ribs fried rice- cooked and cooled rice, diced pork, frozen vegetables thawed, basil, sambal badjek, pineapple chunks, fish sauce, 2 eggs beaten, soy sauce, other ingredients to taste. Fry.
2nd generation leftovers.
Nasi Goreng a la Bule - put fried rice in bowl, add a splash of water, crack eggs on top of rice, cover, microwave using the reheat 5 setting in my microwave plus one minute on 100% for a beautifully runny yolk. Top with fish sauce and hot sauce of choice, shown with Pick-a-Peppa because "someone" used the last of the sambal in the fried rice.
So my wife is a vegetarian, and as a wise man once said >that pretty much makes me a vegetarian too>
But, on this particular occasion, she had gone to Hagerstown, (on purpose,) so I was left to my own devices.
Pork spareribs, overnight marinade (homemade mustard, horseradish, LS soy sauce, rice wine vinegar, sechuan peppercorns, probably some other stuff) 22 minutes in pressure cooker (natural release), reduce marinade with some dark brown sugar, brush ribs with sauce, whack under broiler until done.
The baguette had an over night poolish and yudane (which I can never figure out how to mix properly into the dough), 75% hydration, 2.2% salt, and about a gram of instant yeast. 2 and 1/2 or 3 hour bulk with two folds in the first hour, proof while the oven and steel heat 45 minutes to an hour.
I'm ashamed to admit that I couldn't finish the ribs, but I had plans for the leftovers.
8
Hot, High, and Harebrained: The crash of Indian Airlines flight 491, by admiral_cloudberg
(admiralcloudberg.medium.com)
Still need shaping and slashing work. Fresh out of the oven I'll post crumb and recipe later.
Since the recipe comes to us from the ancestors using volume measurements, I offered to try to translate it to using weights instead of volumes. https://onlineconversion.com/cooking.htm says 6 cups of flour is, near as makes no difference, 750 grams, and 2.25 cups of oats is 225g. The 3 cups of water is tricksy though, at 710grams the recipe looks like 95%ish hydration based on the flour weight, but oats are going to soak up a lot of that.
There are a lot of pictures here, if you prefer the album: https://imgur.com/a/APf30qp
Plan A
Originally, I planned to make it pretty close to the original recipe (halved to fit in one pan,) but since the original recipe has all the water being added to the oats, I wanted to see how much H2O was free to combine with the flour. So, I soaked the oats alone, with the intention of draining them and weighing the soaking liquid. I guess I left the soak a little longer than Great-Aunt Beatrice intended.
Plan B
Having gone from a theoretically 95% hydration to a potential 1% hydration, I changed the plan. With apologies to Grandma Mabel, I decided to mix her ingredients with a fairly standard no knead loaf.
600g bread flour, 70% hydration (nice,) mix by hand, autolyze 20 minutes
15g salt, 3.5g instant yeast, 2 heaping tablespoons dark brown sugar which I weighed but forgot to write down, 1.5 tablespoons canola oil, and all the soaked oats (115g pre-soak) and the reserved soaking liquid (almost a whole tablespoon!) just dumped on top during autolyze.
Fold
and pincer
and fold some more
Then rest a bit.
I gave it two more folds in the first hour of bulk and ended up pretty bready
Exactly three hours and fourteen minutes after the mix, I’m willing to call it doubled.
Lightly floured surface
Still pretty slack
Took a shaping fold pretty well
And rolled up
I didn’t get a good picture of tensioning, but it tightened up a bit and got into the pan eventually
Gave it a pat with a wet hand, cover and proof 1 hour while preheating oven to 450f
One more little pat with water, and into the hot box, added about a cup of boiling water to a preheated skillet on the bottom.
25 minutes later, rotate, reduce to 425, pretty happy with the spring.
25 minutes after that, getting a little dark
It tapped ok, I still gave it 5 more minutes with the oven off
a little dark, but I don’t mind
it even has an ear
Cooled overnight, Cat Tax
The crumb was nice and moist, and sliced well
There was a little bit of doughiness on the bottom, I put it down to a cold kitchen during proof.
Next time, I’ll try to stick closer to Goody Prudence's recipe, but it came out well. If I was to make this again, I would: Add %15-%20 whole wheat/rye/spelt or something for flavor, sprinkle oats on top before it goes in the oven for flavor and crunch, and to cover any shaping sins, and maybe do the second half of the bake a bit cooler.
Any ideas, tips or things I am missing?
Thanks and en guete!
Never liked the way half-tide sounded, I think I'm liking Mean-Tide, or Median-Tide if I'm feeling fancy.