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    • Post in Your Daily Sweets: What Are You Making and Baking? (2017 – )
      Brazilian Jubilee Cookies were recommended by my neighbor who said her mom used to make them all the time when she was growing up.   It appears they made an appearance in the 1952 Pillsbury Bake-Off, though did not take the top prize.
      Using the full 2T of instant coffee granules gives them a distinct coffee flavor and a bitterness that's offset by the chocolate topping. 

      I used butter instead of shortening and topped half with milk chocolate and half with dark chocolate.  I found it easier to melt the chocolate and spoon it on top rather than the method described in the recipe. 
      Oh, and I lightly toasted the Brazil nuts after chopping them.
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    • Post in Home Coffee Roasting
      Some Burundi A just roasted on my Stir Crazy Convection Oven tonight. Good times. Chapeau to the green coffee coop.
        • Like
    • Post in Croissant feedback and trouble shooting
      So I finally tried croissants again (stuck in the house and all that  ), and I used this recipe. 

      They turned out okay, but aren’t as open inside as I’d like. A few issues I ran into along the way. 1. I did 3 simple turns. On the last turn, the dough tore in a few places and it was incredibly hard to roll despite putting it back in the fridge to rest twice during that last turn.
      2. I struggled with creating a proper proofing environment. I used my cold oven with some cups of warm water. A few times while switching out the water the temp crept up over 27C. 
      3. I keep reading that croissants will wobble or jiggle when fully proved, but I can’t find a visual anywhere. There’s a video on my IG page. Does this look right? They rose for another 20 minutes or so after this point while the oven finished preheating.
      4. The recipe I used had me laminate yesterday, then roll, shape, and bake today. The dough seemed really dry and seemed to crack when I rolled it. It was wrapped tightly in plastic wrap. Maybe that wasn’t enough? Maybe it dried out because of too much flour left on the dough from the bench?
      5. I started a second batch today and I was distracted homeschooling and started when the butter was still too firm and it broke inside the dough in a few places. I let it sit for a bit and finished laminating. Is it worth baking them up or should I start over?
      6. How do you like to shape your croissants? Notch or no notch at the wide end?
      Thank you in advance for any advice! I did up the temperature and underworked the dough as was suggested by a few people last time—I so appreciated the tips! The good news: they’re delicious. Seeing as these seem to take quite a bit of practice to master, that might also be the bad news.
        • Like
    • eG Cook-Off 76: Consider the Schnitzel
      Consider, if you will, the Schnitzel.  The national treasure of Austria, the word Schnitzel is a diminutive of the word “sniz” or “slice.”  A piece of meat, pounded thin, then coated in bread crumbs and fried.  Traditionally served simply with slices of fresh lemon, a sprinkle of paprika and maybe a leaf or two of parsley.
      Dating back to about 1845, the most famous of the schnitzels is the Wienerschnitzel (the Swiss break it into two words-Wiener Schnitzel), always made with veal.  But the Wienerschnitzel we are discussing must not, in any way, be confused with the fast food chain "Der Wienerschnitzel", founded in California in 1971, and to this day selling "wieners" - a.k.a. hot dogs - under a pseudo-Austrian affectation.
      Opened in 1905 by Johann Figlmüller in the heart of Vienna, restaurant Figlmüller Wollzeile has been known as the “Home of the Schnitzel.”  Serving massive portions of schnitzel draped over plates and served with a side of Austrian potato salad.
      Schnitzel isn’t always made with pork.  Nor is it always breaded and fried as we know it.  Take the Walliser Schnitzel for example.  A pork escalope with a pocket stuffed with dried apricots sautéed in white wine with ham, parsley, cheese and almonds.  The Walliser schnitzel is brushed with a tangy mustard but never coated in breadcrumbs and fried in sauté pan in a shallow pool of butter.
      If you’ve ever trekked through the cities, towns and fairs that dot the state of Iowa, you’ve surely come across the beloved tenderloin sandwich.  A large slab of thin pork, dipped, breaded and fried, then placed between a bun that covers literally a few inches of the beast.  A Schnitzel sandwich if you will.  Served dry, with mayonnaise, maybe a few dill pickle slices and you're tasting a slice of America's heartland. 
      Tradition tells one that Schnitzel can also be made with mutton, chicken, pork, beef, turkey or reindeer.  Today one could stretch the idea of the protein to include a “Tofu Schnitzel” perhaps topped with a spiced mixture of lentils and harissa.   I happen to live in the Pacific Northwest where it is common for hunters to craft a schnitzel from venison or elk, the perfect treatment for lean wild game that doesn’t need more than a kiss of the hot skillet to get crispy.
      Now the dip and fry are constant points of the schnitzel debate.  Dipped in flour, then egg, then bread crumbs is the primary technique.  Or is that egg mixed with milk, or condensed milk?  Is it a double-dip in the flour and egg?  And do we use fresh bread crumbs, panko or bread crumbs with parmesan? Wouldn’t pork lard be the best fat for frying a pork schnitzel?  Or do we use butter, shortening, canola, vegetable or olive oil?
      As you can see we have some work to do here.  Welcome to eG Cook-Off #76 and Consider the Schnitzel. (See the complete eG Cook-Off Index here.)
        • Delicious
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      • 215 replies
    • Post in Pizza Toppings: Simple/Elaborate, Traditional/Unusual
      I admit to being boring when it comes to pizza. 
      I prefer the more  traditional toppings, of just Italian sausage and mushroom and sometimes with olives.  
       And to be honest, if we had a decent place to order pizza from,  I probably wouldn't even bother to make pizza.
      I only make them because Moe and Matt like homemade pizza. 

      I'd be happy just eating the rim.
      I prefer an uncooked sauce and have simplified it over the years. I drain a can of plum tomatoes, pulse right in the can
      with the immersion blender,  and season with fresh garlic,  dried oregano, a little basil and some fennel seed, salt, pepper and a few chili flakes. And a splash of
      olive oil.

      My son loves the Greek Pizza I make with potatoes. 

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