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My mileage varies on this. I was grocery shopping last weekend and got in line to checkout when a much older gentleman stood beside me (what social distancing?) and told me to watch his cart (which he parked behind me) as he needed to run and get a green bell pepper from the produce department. He barley made it back in time to checkout after me. Yakking with people on his way back to the checkout and totally ignoring social distancing the entire time. Old. Young. Idiots come in all ages.
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I made Chelsea buns the other day using brioche and froze them. I took a couple out this morning, let them thaw a few minutes and put then on Bake/Steam at 300F for 6 minutes. Perfect.
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I think the picture is a bit misleading. Thats the tip of a regular bamboo yakitori skewer. I haven’t used any other skewers for the last decade ...
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Another from my BookBub email and one I found this morning: Matt Pellegrini's "The Art of Baking Bread: What You Really Need to Know to Make Great Bread" Kindle Edition $1.99US NOTE: One reviewer complained that the measurements in the cookbook are in grams, not Imperial measurements. "The Great Holiday Slow Cooker Book: 32 Easy, Delicious Recipes Worth Celebrating in Every Size of Machine : A Cookbook" Kindle Edition $1.99US Use the "Look Inside" feature to see the short list of recipes and scroll further down to see some recipes. Oddly, they offer multiple versions of their recipes that depend on the size of your slow cooker. You can see what I mean using the "Look Inside" feature to see the differences. I am a US Prime member and the price you see may vary.
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That's a nice design and workmanship! It looks like you could knead in any direction without slippage. I have a Lucite "pastry board" with a lip that slides over the near counter edge, but it still skids around. Not as pretty as that board, either.
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Waiting for clouds to leave and sun to appear for photos but almost noon so here ya go. It is just over 32" wide and under 24" deep.Grandpa was an underappreciated talent.
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@DuvelWhat's the skewer material? It kinda looks like a piece of sugarcane... but I imagine that would be hard to find in Germany right now...
- Today
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Marinated chicken skewers, a lye roll stuffed with herb butter, leftover creamed spinach and nibbles ...
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New at the no-knead thing. I didn't want to risk my Le Crueset pots (I'm putting them up for sale soon), so I Googled no-knead/no pot methods. Found one the looked do-able for making baguettes. Started some Tuesday morning. Today, it came out of the fridge like this: I formed the baguettes and put them in this French bread pan that was sprayed with Pam and dusted with cornmeal to rise for 45 minutes while the oven heated to 475F: I snipped them and put boiling water in a pan on the bottom rack of the oven. The last few minutes, I took them off the pan and put them on a pizza stone. Out of the oven: Nice color and good thump, but what’s that: This ugly split happened on both loaves. Good texture and crumb, I think: Went well with butter: 😁 BTW - I'm planning to freeze one loaf. What the the best way to store the other?
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Anna's question got lost in the shuffle, and I'd like an answer too! I'm envisioning something akin to the orzo treatment in Tasty's Butter-Poached Shrimp and Orzo recipe that made such a splash here recently, but would appreciate clarification.
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Thanks @Francois Royal for the info. I guess as an update to the fallout of all this, pretty much all the LCB agent was looking for was for me to get a Class 5 liquor permit, which in Washington state is a permit that states the alcohol you are using in your production and in what quantities and where you are buying it. It costs me $10/year and has so far kept them off my back. I also learned a lot about the law of alcohol in confections and know how to answer the question if someone comes knocking again. One thing the LCB agent got wrong during his inquiry was asking what the alcohol by volume was within the confection, which according to the law doesn’t apply, it’s alcohol by weight. Regardless, moving forward I now state on all ingredient labels where alcohol is present, “This product contains alcohol, but less than 0.5% per weight of the product”. I did learn that the particular agent that I was dealing with last year got redistributed within the agency and isn’t an LCB agent anymore. So at least I don’t have to worry about him moving forward. I think it is important to at least have a basic knowledge of liquor laws within your state and how they apply to confections. And when in doubt, if they ask if you add the alcohol during the cooking process you always say yes...
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I've probably said this before, but the Bake/Steam setting is one of the best tools for leftovers. I put a pancake in at 275F for 5 minutes and it was perfect - like I'd just flipped it off the griddle. We are having leftover Chinese tonight and I'll use the same thing on the rice. I know from experience that it will be just right.
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A very sturdy breakfast here. Two of the Cheese & Spicy Pepper Potato Balls I ordered from Porto's bakery "bake at home" service and a 6.5 minute egg At first, I thought I might be able to balance a poached egg atop those balls but I could see that wasn't going to work so I went with the soft boiled.
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@Anna N Bring Your Own TP BYOTP its the New Age.
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An Everlasting Meal — oh wait, Tamar Adler already wrote the book. 😂
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Flowers gift are so last century. now in 2020 it is fruits or veggies. Got an invite for dinner with the card in a veggie basket.......what next? a hand sanitizer bottle for Father's day????
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Did a deconstructed -Pork green chili verde Poblano, tomatillo,hatch, onion, garlic/ sous vide tenderloin 2 hrs@137 ( I treed to sear on Cowboy charcoal-- this stuff sucks )/ yukon tator/ Quindilla peppers
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Leftovers from last night's breakfast for dinner. For lunch.
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General no-knead proportions, Free form on parchment on heavy sheet pan. 100% white whole wheat. Little higher hydration as it looks closer to batter than typical dough. Saw my standard here long ago in a cambro - can not find. Excellent crumb and flavor. I like it toasted in a toaster oven Could live on it. Freezes well
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Not everything at Whole Foods is expensive and/or overpriced. The produce prices seem comparable to other stores (for organic). The dried pasta (365 brand, organic) is good (IMO) and reasonably priced. There are bulk bins (I don't know how people feel about using these now). Stuff like balsamic vinegar also seems normally-priced (compared to other stores). I think people like to buy the prepared foods (at Whole Foods). I don't buy the prepared foods, but I imagine it might be a budget-buster.
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My head went to some odd prep of orlotan
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Something that I've noticed while shopping for groceries has to do with keeping your social distance. There seems to be a basic correlation between age and keeping your distance. People that have lived several decades appear to take it much more seriously, whereas say 30 year olds and younger are a lot more likely to be ignoring it. It makes me appreciate the seniors time slots all the more.
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Fage plain yogurt, chopped tomato, black pepper, fresh dill (well, actually from the freezer)
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found the manual : https://cdn.shopify.com/s/files/1/0090/4665/5081/files/BF100_200_300_Manual.pdf?4077 but they have none in stock
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