So, last week might have been the last no-knead bread for me... even though I think it's a pretty foolproof method(burnt bottoms aside) that makes great bread... my first impression of kneading, however, makes me want to make more bread with my hands.
Friday, May 29, 2009
So, last week might have been the last no-knead bread for me... even though I think it's a pretty foolproof method(burnt bottoms aside) that makes great bread... my first impression of kneading, however, makes me want to make more bread with my hands.
The primary concept of the bread is "delayed fermentation"... that is, instead of doing the primary fermentation at room temperature, he mixes the dough with ice water and, after the initial kneading, refrigerates it overnight. This doesn't kill the yeast... yeast does quite fine in the cold... though it does fine very, very, slowly. I've obviously never tasted it, but supposedly this slow motion fermentation brings out some very unique flavors. Seems worth a try, eh? As an aside, the dough for the Artisan Bread in Five Minutes a Day "system" does delayed fermentation as well(they take a very wet dough, refrigerate it for days and days, take pieces off all the while as needed) so if I do indeed love Pain à l'ancienne, then I might need to experiment with their method a little bit.
Despite my recent attempts to make a ciabatta, I'm going to make this as my first
There are a quite a few examples of this formula on the intertubes if you are interested in making it yourself... try here and here.
I'll mix the dough tonight, and probably shape and bake on Saturday with Anna. The only thing to really figure out still is whether I want to make the quantities in the book(6 small baguettes) and freeze the excess... or whether to cut it down to a more manageable quantity using Teh Baker's Math.
photo by flickr user bro0ke used under a Creative Commons license
Thursday, May 28, 2009
The book blurb:
When a murdered woman is found in the city of Beszel, somewhere at the edge of Europe, it looks to be a routine case for Inspector Tyador Borlú of the Extreme Crime Squad. But as he investigates, the evidence points to conspiracies far stranger and more deadly than anything he could have imagined. Borlú must travel from the decaying Beszel to the only metropolis on Earth as strange as his own. This is a border crossing like no other, a journey as psychic as it is physical, a shift in perception, a seeing of the unseen.Not sure I'm going to go... I like his writing, and he seems like a pretty interesting guy, but I don't feel the need to get a signed copy of his latest book. We'll see.
However, I have a little bit of trouble believing the Limbaugh Wing is going to accept that their representatives in Congress are just going to lay down for Obama here... indeed, this very well could be a trial balloon to see how the base reacts... but maybe they're smarter than I give them credit for.
Since I use headphones in my daily commute, this isn't actually a shockingly short lifespan for a pair I own... though maybe I should stop buying $200 sets then? Or at least buy some sort of extended warranty for them? Yes, that would probably be wise.
Wednesday, May 27, 2009
There's been some speculation that part of the pick was to set-up this very bear trap for the conservative base... that the temptation to get very ugly very quickly from the Limbaugh wing was going to be impossible for them to resist, damaging the GOP even further with Hispanics and women. I don't believe it was really all that Machiavellian of a nomination, but there does seem to be some dangerous ground here for conservatives.The right wants Americans to believe Sotomayor is a "racist." George Will, using language we're going to hear a lot of over the next couple of months, insisted that Sotomayor "embraces identity politics," including the notion that "members of a particular category can be represented -- understood, empathized with -- only by persons of the same identity." Pat Buchanan, always a paragon of respect and tolerance, described her as an "affirmative action pick."
Michael Goldfarb, after scrutinizing Sotomayor's efforts as an undergrad in 1974, suggested this morning that Sotomayor "has been the recipient of preferential treatment for most of her life."
And Sen. James Inhofe (R-Okla.) believes, without proof, that Sotomayor's ability "to rule fairly without undue influence from her own personal race, gender, or political preferences" is in doubt.
It's been one day. It's only going to get worse.
UPDATE: Jeff Sessions, ranking Republican on the Judiciary Committee and he of dubious racial sensitivity, says "I Don't Sense A Filibuster In The Works." So 1 day in we've only seen the base take the bait, not the Senate.
Tuesday, May 26, 2009
UPDATE: Nate Silver has the goods on a 1998 vote for her confirmation to the 2nd Circuit. Looks like Collins, Snowe, Lugar, and a few other current GOP Senators voted for her then... though, of course, that doesn't mean they'll vote for her now... but it's at least promising.
The short ribs came out very much like pot roast I thought... which was kind of surprising. The boneless aspect was kind of curve ball as well, as everyone thinks of messy barbecue sauce covered things when ever you say "ribs"... but not here. I don't think I reduced the braising liquid quite enough since I was in a hurry, but it still did an adequate job as gravy.
I did make bread, but I burnt the bottom again... my perpetual curse it seems... but everyone seemed to like it regardless(well I cut the burnt parts off).
Saturday, May 23, 2009
Friday, May 22, 2009
Regardless, it's an intriguing idea, and since I too have a tiny apartment kitchen, I hope they keep up the videos... though it would be nice if they allowed embedding.
|The Daily Show With Jon Stewart||M - Th 11p / 10c|
This Daily Show clip, while not being hilariously funny, seems to hit on all the major points of the "Showdown". The media loves adversarial packaging, especially when they get to use boxing metaphors... despite how purty he talks, Obama's policies sound a lot like Bush's... and Dick Cheney is some kind of simpleton who sees the only options to be 100% adherence to Bush/Cheney security policies or hundreds of thousands of innocent Americans dying in fire.
Thursday, May 21, 2009
I really feel like mashed potatoes... but polenta is a good option too. I saw one recipe including a parsnip puree and another picture where the smooth and creamy stuff was white bean based... but I don't think I want to get too crazy. I had been considering roasted potatoes but that isn't as appealing... while the easiest option, it just doesn't seem to complement the meal like a nice creamy puree.
I also had thought that having my friends bring a salad would be enough, but I think it's probably a good idea to do some greens... Swiss chard seems popular... as does spinach... but I could also do collards or kale... though I am limited to what my local Stop and Shop has on its shelves. Will I be able to handle making the greens and mashed potatoes at the same time... all while finishing off the sauce from the short ribs? I'll have to consider that... I don't want my head to be exploding as guests arrive.
Do I make bread? If so, do I just do a simple no-knead or try the ciabatta recipe from Bread Baker's Apprentice? Most likely I don't have time for the latter... but the basic no-knead would be pretty easy to do in the morning.
Sorry if I'm acting a little hyper about cooking for people, but for the most part Anna and I cook for ourselves... so it's kind of exciting people will be trying my food.
photo by flickr user Machine is Organic used under a Creative Commons license
Wednesday, May 20, 2009
Harry Reid, bringing the spineless:
QUESTION: If the United States -- if the United States thinks that these people should be held, why shouldn't they be held in the United States? Why shouldn't the U.S. take those risks, the attendant risk of holding them, since it's the one that says they should be held?
REID: I think there's a general feeling, as I've already said, that the American people, and certainly the Senate, overwhelmingly doesn't want terrorists to be released in the United States. And I think we're going to stick with that.
QUESTION: What about in imprisoned in the United States?
REID: If you're...
REID: If people are -- if terrorists are released in the United States, part of what we don't want is them be put in prisons in the United States. We don't want them around the United States.
Jeebus. They put up one commercial with a little scary O Fortuna action about how Obama is going to force families to provide foster care for terrorists by closing Guantanamo... and you're quaking in fear in the corner?! They're going to be in prison. Not "released". Gah. It should be the easiest argument to make in the world... if there's one thing that the United States is good at, it's incarcerating people. To paraphrase Jon Stewart, it's not like we're dealing with a legion of Magnetos here.
As Kevin Drum notes, with Dems like Harry Reid... who flinch at the slightest provocation... it's no wonder people think we're weak on defense.
Tuesday, May 19, 2009
This is why I am so very very excited about The Bread Maker's Apprentice. I only recieved it this evening, but it has tables. It also seems to have good instructions for those of us without $400 Kitchen Aid mixers which is a plus. It has a very significant section of the book that appears dedicated to giving you a strong understanding of the underlying fundamentals of bread baking... which I desperately need.
I'm very tempted to go straight for the ciabatta recipe in the book... but at the moment I think I'm going to stick with making a basic no-knead bread as a baseline for my next bread baking project, though that may change as I read through the book.
Monday, May 18, 2009
The oven thermometer worked fairly well, and with some trial and error I was able to get the temperature I was aiming at. I hope to set aside an evening this week to adjust the knob itself, so I don't have to do the math in my head... but as you can see below, I definitely didn't burn the bread this time... in fact it was a bit underdone. Not really a surprise that I'd be a little gun-shy after burning two batches of bread in a row previously. I completely forgot to check the bread's internal temperature before taking it out, which might have saved me.
The sourdough flavor was strong... not strong in a bad way, but perhaps stronger than is appropriate for ciabatta(need taste tests!). It's very likely it makes no sense to bother with a biga if you're just going to do an 18 hour rise afterwards, but I'm not entirely sure who to consult on that matter. Maybe write McGhee or Bittman and see if they write back? A possibility.
The crumb was still a disappointment(unfortunately I took no pictures for unknown reasons). Not open and airy at all really, and I didn't even use milk(we didn't have any), as Cook's Illustrated suggested to keep the air bubbles under control. My best guess is that I needed a longer rise after shaping (the Cook's recipe only called for 30 minutes), since other no-knead recipes call for a 1.5-2 hour proofing period after you've shaped. It's also entirely possible that, in under cooking the bread, I pulled it out before it had completed it's oven rise.
So what's next? I'm not entirely certain at this point, but I'm inclined to skip the biga, and do the basic no knead recipe and see where the flavor is with a simple 18 hour initial rise. I liked the shaping and using my baking stone, so I'm inclined to repeat that aspect but with a 2 hour proof on the peel. That should give me a better baseline to determine what it is I'm looking for and what I'd like to change. I pretty much knew that the "basic no-knead" is what I needed to do first, but I wanted to get out of the pre-heated Dutch oven too, so I suppose the order of the steps is somewhat immaterial. I'm not sure bread is on the agenda for this weekend, but I'll update if so.
Climate change is a serious threat to California's $36-billion agricultural economy. The farming company behind this $50-million complex sees it as insurance against perpetual drought, volatile fossil fuel prices and resilient pests.
The facility generates its own renewable power. It hoards rainwater. It hosts its own bumblebees for pollination. And it requires a fraction of the chemicals used in neighboring fields to coax plants to produce like champions.
Much more than local food movements and organic farming, I think it's greenhouses that will be the future of sustainable agriculture. Maybe it's because I live in New England, and don't really want to give up green things in the winter... and yet think the apples you get from Chile in January kind of suck... but being a pure "locavore" strikes me as something only reasonably attractive in places like California. Sure, I can't wait to start visiting my Farmer's Market, but that's not going to feed anybody in Africa sustainably.
Greenhouses seem to have the greatest possibility for neutral environmental impact while still taking advantage of economies of scale. The problem, of course, is that they're expensive... and what they're talking about in this article is greenhouses getting more competitive mainly because regular farming is getting more expensive... which is not really what we want.
Although they need just a fraction of the land taken up by conventional farming, greenhouses require far greater capital investment. The expansion to Houweling's Camarillo farm -- which includes the two greenhouses; the climate, energy and environmental technology; and a new packing plant -- amounts to about $1 million an acre, not including the land.
Houweling said he expected the investment to take as long as 10 years to pay off, depending on the price of tomatoes. More tomato-linked salmonella scares and bad weather during the growing season in Florida would shorten the pay-back period.
I would be curious to see what the costs would be to run a similar farm up here in Massachusetts... what would the ROI be then? I'm guessing a lot longer... if at all.
I'm a big fan of homemade pizza as a dining/cooking event... and while it was just me and Anna this time, we've had people over on a couple of occasions and I think the process works incredibly well as long as it's a casual event... and you don't mind embracing the idea that "every party ends up in the kitchen" and just running with it. The idea is that you can get the dough and all the ingredients ready well before any guests arrive, so that they can either help assemble pizzas or just drink wine and watch the shenanigans... but it only takes 10-15 minutes per pizza, and if you stick to 10" pizzas you can do a bunch, which gives a lot of variety for experimentation with more "arty" combos. Pizza baking on the dinner party scale is not particularly labor intensive, nor does it require fabulous cooking skillz (shaping the dough and working with a pizza peel are probably the trickiest), so you have plenty of time to chat as you work... and eat. Anyway, I think it's pretty fun and highly recommend it.
We use the pizza dough recipe from New Best Recipe... which is food processor made with a 2 hour rise, unusual mainly in that it calls for bread flour instead of all-purpose, but we've had pretty good results with it. It divides up into three pizzas of the roughly 10" variety, which we find convenient. It's too much food for two people, but it provides great leftovers obviously. If you're going to try such a thing, I highly recommend a baking stone and a real pizza peel. Yeah, they're pretty specialized pieces of equipment, but they're not supper expensive and make a real difference.
The Caramelized Onion, Blue Cheese, and Walnut pizza recipe came out of A Year in a Vegetarian Kitchen... as did the Potato Leek pizza, while the Spinach and Ricotta recipe was out of NBR. Though we were consciously picking vegetarian pizza recipes, it was pure chance we ended up with three "white pizzas" (i.e. no tomato sauce). I think we might have been trying a little too hard to come up with unusual and exciting things to make, since it's been a long time since we made pizza. We also obviously had allium on the brain since we ended up with both leek and onion based recipes.
As far as the individual pizzas... the blue cheese one was my favorite, but the flavors were so strong and rich that eating two pieces is pushing it. The spinach/ricotta pizza was solid and quite delicious, but nothing out of the ordinary. I found the leeks of potato-leek fame to call for a little too much tarragon for my personal tastes... as I'm not a huge fan of the anise flavor, but potatoes on pizza strike me as a fabulous idea that needs more research... research done in my belly.
Friday, May 15, 2009
Unless, of course, the stuff about Pelosi is just a red herring to distract the "gotcha" oriented media.
Thursday, May 14, 2009
Wednesday, May 13, 2009
Friday, May 8, 2009
What gives here? Why the out-sized reaction? If this is a non-story, why is the left obsessed with it?
I don't know about you, but I'm certainly cowering in fear. What ever will we of the "nutroots" do if the American people discover Obama's passion for spicy mustard!? What other heretical condiment loves are the D.C. press corps hiding from Real Americans?
A year ago, the loss of more than half a million jobs in a single month would have seemed like a disaster for the economy. On Friday, experts were calling it an improvement.
The Bureau of Labor Statistics reported that the unemployment rate surged to 8.9 percent in April, its highest point in a generation. But some economists saw glimpses of a bottom in the latest grim accounting of job losses. The economy, while still bleeding hundreds of thousands of jobs, is starting to lose them at a slower pace, offering the latest hint that the recession is bottoming out.
Before you get too excited:
Many economists expect businesses to cut an additional two million jobs before the economy begins growing again and the unemployment rate begins to ebb, probably sometime in 2010. Any recovery that takes hold is expected to be long and faltering, but economists expressed hope that the worst losses were ending.
Not the best time to be looking for a job.
Thursday, May 7, 2009
I did get an oven thermometer and just in the course of making frozen pizzas discovered my oven is too hot by something like 25 degrees, so that probably explains my burnt bread... though we were only trying to get it to 400, not a range of temperatures, so I'm not entirely sure it's a fixed offset(but I certainly hope it is!). Supposedly there should be a little screw underneath the knob that you can adjust to get the temp right, so maybe I'll mess around with that before I bake anything. If you're planning on embarking on some bread baking like yours truly, it might behoove you to get the oven thermometer first, so you can skip the burning phase. Up to you though. My way makes things a lot more mysterious though, which is pretty sexy.
- 1 cup unbleached all-purpose flour (5 ounces)
- 1/8 teaspoon instant or rapid-rise yeast
- 1/2 cup water (4 ounces), at room temperature
That's ingredient for ingredient from the Cook's recipe. Since their recipe uses the same total amount of flour (15 ounces - 5 for the biga and 10 for the dough) I'm going to use the same total amount of yeast as in the standard no-knead recipe... 1/4 teaspoon. I thought of using it all in the biga and then just using the biga as my leavening agent, but since I'm probably going to leave it for 18-24 hours, I don't want it to have to worry about my poor bacteria starving to death or anything... and for whatever reason, having that 1/8 teaspoon of yeast to add in to the rest of the dough with the biga makes me more confident that the long rise won't be a total disaster.
So anyway... I'll just mix that together until it forms a ball, cover it tightly with plastic wrap and let it sit over night at room temp. I'll make it tonight some time before I go to bed so that I have some leeway after I get home from work on Friday for the next step.
- 2 cups unbleached all-purpose flour (10 ounces)
1/21/8 teaspoon instant or rapid-rise yeast
- 1 1/2 teaspoons table salt
- 3/4 cup water (6 ounces), at room temperature
- 1/4 cup milk (2 ounces), at room temperature
Yeah, so like I said... I'm only adding 1/8 of a teaspoon of yeast in the next step since I'm doing a 18 hour long slow rise instead of Cook's use of a stand mixer for kneading. This may be really dumb, but I can't see why... it should work, shouldn't it? Heh, I guess it's pretty obvious I'm not very comfortable modifying recipes.
I'll take the biga and dump it in a big bowl with all of these ingredients and mix with a spatula until a shaggy ball forms. Then I'll cover it in plastic wrap and let it sit again for another 12-18 hours. The main thing I worry about here is that all this crazy yeast-on-flour action is going to make the flavor too strong... but other people certainly use a biga in no-knead recipes, so it'll probably be fine. If it tastes like beer it tastes like beer. I like beer. So see? I can't lose.
That's all for now... I'll post more later.
Wednesday, May 6, 2009
Gov. John Baldacci on Wednesday signed a gay marriage bill passed just hours before by the Maine Legislature.
Baldacci made his announcement within an hour of the Maine Senate giving its final approval to LD 1020. The Senate voted 21-13 in favor of the measure after a short debate.
"In the past, I opposed gay marriage while supporting the idea of civil unions," Baldacci said in a written statement. "I have come to believe that this is a question of fairness and of equal protection under the law, and that a civil union is not equal to civil marriage."
New Hampshire might be sending a bill to their Governor today, as well.
Built-In PDF Reader: Native PDF support allows you to carry and read all of your personal and professional documents on the go
Native PDF support could finally push me over the edge... though the $500 price tag pulls me back. I admit to being tempted... very tempted. What would be super awesome is if I could download articles through Treadwell (MGH's library) directly to the Kindle from anywhere (don't think you can though).
Now to hope for good reviews.
Tuesday, May 5, 2009
I don't have a recipe yet, but I'm leaning towards using the Cook's Illustrated ciabatta recipe from March, but altering it for a no-knead approach... and instead of making two smaller loaves on a baking stone do a larger one in the dutch oven. Though the baking stone has some appeal since I've had such trouble with burning. My oven thermometer should be here midweek, so hopefully I can figure out what's going on there... and I've got Artisan Bread in Five Minutes a Day coming in the same shipment, so that may change my thinking... but I'll keep you updated and blog my results.
photo by flickr user ɹǝɯıʇɹoɯ used under a Creative Commons license
Monday, May 4, 2009
I had somewhat mixed feelings about the book, and wasn't all that interested in the movie because of that... but the seemingly increased role of Julia Child's life in the story intrigues me. Meryl Streep is perfect for the role, and everybody knows Julia Childs kicked ass.
It looks like the movie is going to be sadly devoid of Julie Powell's love of the F-bomb though.
I got much more reliably tender results simply by cutting the spears evenly to between 6 and 7 inches from the tip. But this can leave almost half of the stalk behind. So I tried slicing all but the very bottoms into millimeter-thin rounds. Fibers cut that short are barely noticeable. The rounds are ringed in green and crunchy when raw. I munch on them while cooking and scatter the rest around the cooked spears for contrast. They also cook in seconds in a hot soup or stir-fry.Not a bad idea. I've got some asparagus in the fridge getting fibrous as we speak... I may have to try this.
As you can see, the crust here is once again superb. Presumably the work of the preheated dutch oven... but I'm not entirely convinced this is really the way to go... because, as you can see below, I burnt the bottom again. I think I'm going to try other methods to see if I can get similar results... minus the burning of course... with more control. Cookwise suggests a preheated baking stone with a pan full of water on the bottom of the oven to mimic commercial steam injected ovens, so that may be the way I ultimately go.
Now, I forgot to spray the parchment paper with cooking spray this time... though I didn't forget last time and it was burnt too... so that may be part of the problem. However, the bread was done way early again... so it is more likely to be our oven temp being too high... thus I ordered a new oven thermometer to check it. In both of my bread making attempts, the parchment paper as burnt underneath of the bread... I'm not really sure what role it might ply with the bottom of the bread burning as well, but I have to say that at the moment, I'm not terribly pleased with the parchment paper solution of Cook's... though that may change if I discover our oven is wacky. If it's the parchment paper's fault, I wonder about trying to slide it out after I take the cover off the dutch oven? Would it help if I sprayed cooking spray on the pan itself before lowering in the parchment paper plus dough? The parchment paper sling certainly does make it really easy to get the dough into the burning hot dutch oven.
A pretty good "crumb" as the bakers say... but not quite my ideal. I prefer a lighter and airier bread (i.e. "open crumb bread"), but it was tasty... worked great with the soup we made... and was excellent the next day as toast.
There's a recipe for ciabatta (kneading required) in the latest Cook's Illustrated so that may be what I try next... though maybe not, since it calls for a stand mixer(which we don't own and have no plans to buy) due to how wet the dough is. So maybe I should go with a wetter mix and stay with the no-knead approach? With 15 ounces of flour to 10 ounces of liquid (7 water/3 Bud) is 66.7% hydration... maybe I want something more like 75-80%? Interestingly, the original recipe that Cook's "fixed" had a much higher hydration level (85%). But do I also want a longer autolysis phase? I'm not entierly clear on what that contributes... might have to check my McGee. This woman, who seems to know a thing or two about baking, uses an 18 hour initial rise (and a hydration around 80%). Hmmm. My oven thermometer should have arrived by next weekend, so maybe a no-knead ciabatta will be my next project.
I think this might be first time I have felt the Cook's Illustrated version of a recipe steered me wrong. Of course, because of their discursive nature and anal methodology it is incredibly easy to see what decisions were made and why and then just... change them.
According to the WaPo article it could be a negotiating ploy with the unions, but as the New York Times Company is hurting pretty bad, closure is certainly not out of the question.
It would be fairly embarrassing to have the Herald be our only daily, but at the same time I never read the Globe so it wouldn't really effect me otherwise. I'm not a fan of any Boston sports teams, so that helps. They've won some Pulitzers in recent years, so it's not like they're useless... but honestly I just check the New York Times and Washington Post for national news.
As commenter on Balloon Juice noted, the coolest thing they do online is their photo essays called The Big Picture.
UPDATE: The Globe is here interviewing my boss and one of our FES subjects... so I guess if they give us publicity, then they'll be my most favorite newspaper ever. On the negative side, I can't talk to my boss about my paper which is irritating.
Friday, May 1, 2009
They say that strongly flavored beers make the bread taste funny, but there have got to be some other alternatives.
Anyway, my bread has embarked on it's 12-18 hour rise. Cheers!
The sad thing about it was that the beer that won Clay Risen's taste test was the one I already really like (in fact, I had two glasses of it last night):
We sampled five beers: Brewdog's Storm IPA, finished in an Islay whiskey cask; Harviestoun Brewery's Ola Dubh Special Reserve 16, a porter aged in 16-year-old Highland Park barrels; Orkney Brewery's Dark Island, an ale finished in scotch barrels; Allagash's Curieux, an abbey Tripel ale finished in eight-year Jim Beam barrels; and the St. Louis Brewery's Schlafly Reserve Imperial Stout, aged in bourbon barrels. All of these I found on the shelf of Washington, D.C. liquor stores. (There are several others out there, including the elusive "Black Ops," finished in Woodford Reserve barrels, from Brooklyn Brewery.)
The Allagash won the day. The Jim Beam influence is clear but not overpowering, giving it an extra, smoky sweetness. It has a heavy natural carbonation and a light color. The aroma is of lemon and apple, and the mouthfeel is thicker than one might expect--Charlie found it a bit syrupy and said it had a "slight, sticky burn." But most of us liked the smooth ale finish, highlighted by notes of white pepper and a pleasing bourbon aftertaste.
I'll have to keep my eye out for Brewdog's Storm IPA and Harviestoun Brewery's Ola Dubh Special Reserve 16.
photo by flickr user bpw used under a Creative Common's license
As someone who has only really tried to broaden his vegetable horizons in the last few years... and has zero gardening experience... it's not at all surprising when I run across a veg I've never heard of. Since farmer's markets are still a ways from starting up 'round here, I pretty quickly forgot about it until I noticed two posts about them on Bittman's blog which piqued my interest a little further.
I guess they're "wild leeks" that are found from South Carolina all the way up to Quebec, but mainly around the Appalachians. Since I really dig leeks, and ramps' taste is described "a combination of onions and strong garlic" I think I'm going to have to keep my eyes peeled.