Our Picks
Top content from across the community, hand-picked by us.
Stranger in a Strange Land
liuzhou posted a topic in United Kingdom & Ireland: Dining,
I can now identify the secret, exotic destination I mentioned elsewhere that I was travelling to (and reveal why it had to be a secret).
After a 42 hour journey by bus (2), train (4) plane (2) with various stopovers waiting for connections, I reached my first destination. A mysterious country called Scotland, full of wild people and strange food.
Despite having been born there, I know very little about the place and haven't been there in decades. But I am now.
The reason for the exhausting trip, which I have been planning for 10 years, is that Sunday (30th June 2019) was my mother's 90th birthday. She was expecting a simple lunch with my youngest brother and his wife, but when she arrived at the restaurant she found nearly all her 5 kids (including me), all her many grandchildren and great-grandchildren. Only one of the 30 knew I was coming - my daugther. Big surprise.
I arrived on the Thursday and went to the hghly recommended hotel I had booked in a village a mile from my mother's home to recover from the jet lag and hide. Things began to go wrong. The hotel was closed and locked! A woman from the shop opposite saw me being confused and came over to tell me that the place had closed months earlier, dishonoring dozens of paid for bookings including wedding receptions and other functions.
T
After a 42 hour journey by bus (2), train (4) plane (2) with various stopovers waiting for connections, I reached my first destination. A mysterious country called Scotland, full of wild people and strange food.
Despite having been born there, I know very little about the place and haven't been there in decades. But I am now.
The reason for the exhausting trip, which I have been planning for 10 years, is that Sunday (30th June 2019) was my mother's 90th birthday. She was expecting a simple lunch with my youngest brother and his wife, but when she arrived at the restaurant she found nearly all her 5 kids (including me), all her many grandchildren and great-grandchildren. Only one of the 30 knew I was coming - my daugther. Big surprise.
I arrived on the Thursday and went to the hghly recommended hotel I had booked in a village a mile from my mother's home to recover from the jet lag and hide. Things began to go wrong. The hotel was closed and locked! A woman from the shop opposite saw me being confused and came over to tell me that the place had closed months earlier, dishonoring dozens of paid for bookings including wedding receptions and other functions.
T
-
-
- 125 replies
.JPG.e7e38c9a17bd40ce81479fc10eab56d8.JPG)
eG Cook-Off #81: The Avocado - Finding new popularity in the kitchen
David Ross posted a topic in Cooking,
Ah, the avocado! For many of us, this humble little fruit inspires only one dish. Yet the avocado has a culinary history that is deeper than we may understand.
The avocado (Persea Americana) is a tree thought to have originated in South Central Mexico. It’s a member of the flowering plant family Lauraceae. The fruit of the plant - yes, it's a fruit and not a vegetable - is also called avocado.
Avocados grow in tropical and warm climates throughout the world. The season in California typically runs from February through September, but avocados from Mexico are now available year-round.
The avocado has a higher fat content than other fruits, and as such serves as an important staple in the diet of consumers who are seeking other sources of protein than meats and fatty foods. Avocado oil has found a new customer base due to its flavor in dressings and sauces and the high smoke point is favorable when sautéing meat and seafood.
In recent years, due in part to catchy television commercials and the influence of Pinterest, the avocado has seen a resurgence in popularity with home cooks and professionals. Walk into your local casual spot and the menu will undoubtedly have some derivation of avocado toast, typically topped with bacon. Avocados have found a rightful place back on fine dining menus, but unfortunately all too often over-worked dishes with too many ingredients and garnishes erase the pure taste and silky texture of an avocado.
When I think of an avocado it’s the Hass variety. However, a friend who lives in Ft. Lauderdale, Florida, can buy Choquette, Hall and Lulu avocados in the local markets. This link provides good information about the different varieties of avocados, when they’re in season and the differences in taste and texture. https://www.foodrepublic.com/2012/10/18/know-your-avocado-varieties-and-when-theyre-in-season/
I for one must challenge myself to start eating and cooking more avocados. I think my recipe for guacamole served with chicharrones is superb, and the cobb salad with large chunks of ripe avocado is delicious, but as a close friend recently said, “one person’s ‘not especially new’ is another’s “eureka moment.” Well said and as history tells us, we’ll find plenty of eureka moments as we discuss and share our tales and dishes of avocado during eG Cook-Off #81: The Avocado.
Fun fact: The name avocado derives from the Nahuatl word “ahuacatl,” which was also slang for “testicle.”
See the complete eG Cook-Off Index here https://forums.egullet.org/topic/143994-egullet-recipe-cook-off-index/
The avocado (Persea Americana) is a tree thought to have originated in South Central Mexico. It’s a member of the flowering plant family Lauraceae. The fruit of the plant - yes, it's a fruit and not a vegetable - is also called avocado.
Avocados grow in tropical and warm climates throughout the world. The season in California typically runs from February through September, but avocados from Mexico are now available year-round.
The avocado has a higher fat content than other fruits, and as such serves as an important staple in the diet of consumers who are seeking other sources of protein than meats and fatty foods. Avocado oil has found a new customer base due to its flavor in dressings and sauces and the high smoke point is favorable when sautéing meat and seafood.
In recent years, due in part to catchy television commercials and the influence of Pinterest, the avocado has seen a resurgence in popularity with home cooks and professionals. Walk into your local casual spot and the menu will undoubtedly have some derivation of avocado toast, typically topped with bacon. Avocados have found a rightful place back on fine dining menus, but unfortunately all too often over-worked dishes with too many ingredients and garnishes erase the pure taste and silky texture of an avocado.
When I think of an avocado it’s the Hass variety. However, a friend who lives in Ft. Lauderdale, Florida, can buy Choquette, Hall and Lulu avocados in the local markets. This link provides good information about the different varieties of avocados, when they’re in season and the differences in taste and texture. https://www.foodrepublic.com/2012/10/18/know-your-avocado-varieties-and-when-theyre-in-season/
I for one must challenge myself to start eating and cooking more avocados. I think my recipe for guacamole served with chicharrones is superb, and the cobb salad with large chunks of ripe avocado is delicious, but as a close friend recently said, “one person’s ‘not especially new’ is another’s “eureka moment.” Well said and as history tells us, we’ll find plenty of eureka moments as we discuss and share our tales and dishes of avocado during eG Cook-Off #81: The Avocado.
Fun fact: The name avocado derives from the Nahuatl word “ahuacatl,” which was also slang for “testicle.”
See the complete eG Cook-Off Index here https://forums.egullet.org/topic/143994-egullet-recipe-cook-off-index/
-
-
- 134 replies
Post in Burger King
Toliver posted a post in a topic,
How funny...what they're calling an "Extra Long Cheeseburger" has been served up at every mom & pop place around here for decades. Only it's called a "French Burger" here because it's served on a French bread roll. Basically, it's a double cheeseburger where the patties are side by side instead of stacked.
Post in Dinner 2019
liuzhou posted a post in a topic,
Creamy prawn pasta with Thai flavours. The cream was coconut. Topped with raw basil to wilt in the residual heat.
Milling and Baking with Heritage and Ancient Grains: Bread and Beyond
Shelby posted a topic in Pastry & Baking,
I'm taking the plunge into milling my own flour to use in breads, sweets, maybe pasta etc.
-
-
- 153 replies
Post in eG Cook-Off #80: The Aromatic, Exotic Flavors of Curry
sartoric posted a post in a topic,
While I’m on a roll, this is a vegetable curry I made down at our country cottage last weekend. Similar to “what’s in the fridge” minestrone, I used whatever veggies I had (potatoes, cauliflower and tomatoes) and after cooking them with some typical Indian flavourings, added in some leftover “everyday okra” and leftover panchmael dal. This may be a mortal sin to the purists, but we really enjoyed it with raita, pickle and the easiest bread I’ve found. It’s like a cross between naan and chapatti, moist and delicious. To make 6, mix 250g flour (I use atta with a little plain flour), 2 tsps baking powder, a pinch of salt and 250 g plain yoghurt. Knead for a minute or so, divide, roll into 15 cm circles and throw onto a hot tava. Brush with ghee if you’re feeling decadent.
This bread doesn’t look the best, I don’t have a proper tava at the cottage, so made do with a fry pan.
Here’s a better piece of bread.
This bread doesn’t look the best, I don’t have a proper tava at the cottage, so made do with a fry pan.
Here’s a better piece of bread.
Smart Speakers in the Kitchen
blue_dolphin posted a topic in Kitchen Consumer,
I'm wondering Alexa users are using it for kitchen or cooking-related tasks.
I couldn't find a dedicated thread but found some comments from other threads:
I am new to the Alexa party and jumped in late last year after Alexa got the Sonos skill, enabling me to control my sound system. I was mostly interested in being able to do that in the kitchen, so when I'm listening to a podcast and some noisy appliance makes me miss a sentence, I can just tell Alexa to "rewind 10 sec" and I can catch up. I paid $25 for a Dot, with a coupon from Sonos. After trying it out for a while, I spent $30 for a second Dot over the holidays. I already have speakers in every room, so I didn't need an Echo.
I absolutely love using it to set timers - so much easier to use voice than need to dry off my hands to push timer buttons or fiddle with my phone. Unlike a timer, I don't have a display to check but Alexa will gladly tell me that I have 7 min left on the oven timer, 30 min on the laundry timer and 12 min on my dough timer and when time is up, she tells me which timer is up. For me, it's worth the $25 just as a multi-channel timer.
I wish Alexa had a good measurement conversion skill so I could ask how much a tablespoon of something weighs in grams - she does OK with some things but not others.
I also wish it had the ability to group devices so I'd be able to have the timer I set in the kitchen go off on the other Dot on the other end of the house.
How about you? How are you using Alexa? Successes? Failures? What would you like to see added?
Host's note: this topic was originally titled "Using Alexa in the Kitchen" but renamed when it quickly morphed into a broader range of speakers.
I couldn't find a dedicated thread but found some comments from other threads:
I am new to the Alexa party and jumped in late last year after Alexa got the Sonos skill, enabling me to control my sound system. I was mostly interested in being able to do that in the kitchen, so when I'm listening to a podcast and some noisy appliance makes me miss a sentence, I can just tell Alexa to "rewind 10 sec" and I can catch up. I paid $25 for a Dot, with a coupon from Sonos. After trying it out for a while, I spent $30 for a second Dot over the holidays. I already have speakers in every room, so I didn't need an Echo.
I absolutely love using it to set timers - so much easier to use voice than need to dry off my hands to push timer buttons or fiddle with my phone. Unlike a timer, I don't have a display to check but Alexa will gladly tell me that I have 7 min left on the oven timer, 30 min on the laundry timer and 12 min on my dough timer and when time is up, she tells me which timer is up. For me, it's worth the $25 just as a multi-channel timer.
I wish Alexa had a good measurement conversion skill so I could ask how much a tablespoon of something weighs in grams - she does OK with some things but not others.
I also wish it had the ability to group devices so I'd be able to have the timer I set in the kitchen go off on the other Dot on the other end of the house.
How about you? How are you using Alexa? Successes? Failures? What would you like to see added?
Host's note: this topic was originally titled "Using Alexa in the Kitchen" but renamed when it quickly morphed into a broader range of speakers.
-
-
- 71 replies
Post in Breakfast 2019
blue_dolphin posted a post in a topic,
Poached egg on a bed of lentils, fresh herbs, pickled onion, warm whole wheat pita
The Pizza Ovens of Brooklyn
Alex posted a topic in New York: Dining,
A fun graphic article in the New York Times
- 6 replies
Post in What did you buy at the liquor store today? (2016 - )
choux posted a post in a topic,
Three new gins, don't know what the pink craze is about, but I'm not complaining. I had found the Flor de Savilla last year and loved it, really glad to find it again. Nice orange flavour. Gordon's pink has a decidedly cream soda taste to it. Have not cracked the Beefeater yet.
Post in Gardening: (2016– )
JoNorvelleWalker posted a post in a topic,
I was distracted by strawberries but I couldn't put off the peas.
Korus, Paris 11
Margaret Pilgrim posted a topic in France: Dining,
I recently asked recs for quiet restaurants in San Francisco, and it does seem that they are an anomaly. We are lucky enough to travel a bit and have enjoyed many small restaurants kitchened by young chefs who turn out innovative food at reasonable prices. The diners are young and hip and for the most part quiet spoken.
Case in point, Korus whose current Japanese chef pushes the envelop with interesting but always approachable plates.
A simple amuse of radishes and tamara butter
Smoked halibut under a cloud of chocolate scented cream
Asparagus with safran hollandaise and poutargue
And one of my favorites of the evening, fresh peas with strawberries
Tender as love octopus with dill pesto
Iberico pork with polenta and chickpeas
Rhubarb ice cream with basil and meringues
This was a tasting menu at €59. We added an excellently conceived wine pairing at €37. All this plus super attentive service...and a soft buzzy ambiance in which you could actually hold a conversation.
Case in point, Korus whose current Japanese chef pushes the envelop with interesting but always approachable plates.
A simple amuse of radishes and tamara butter
Smoked halibut under a cloud of chocolate scented cream
Asparagus with safran hollandaise and poutargue
And one of my favorites of the evening, fresh peas with strawberries
Tender as love octopus with dill pesto
Iberico pork with polenta and chickpeas
Rhubarb ice cream with basil and meringues
This was a tasting menu at €59. We added an excellently conceived wine pairing at €37. All this plus super attentive service...and a soft buzzy ambiance in which you could actually hold a conversation.
- 1 reply
Post in Your Daily Sweets: What Are You Making and Baking? (2017 – )
blue_dolphin posted a post in a topic,
Peanut Butter Paprika Cookies from Sister Pie. Recipe available online here and in several other places.
There's smoked paprika in the dough and a smoked paprika/sugar/salt sprinkle on top.
Edited to add that these are a bit less than half the size the recipe uses. They're still about 2 1/2 to 3 inches in diameter.
There's smoked paprika in the dough and a smoked paprika/sugar/salt sprinkle on top.
Edited to add that these are a bit less than half the size the recipe uses. They're still about 2 1/2 to 3 inches in diameter.
Post in Dinner 2019
liamsaunt posted a post in a topic,
Larb. I used a mixture of ground turkey and chopped mushrooms to use some stuff up and it worked out well.
Post in eG Foodblog: Panaderia Canadiense 2019 - EAT! Empanadas, Arepas, Tortillas and Other Ambato Food On the Go
Panaderia Canadiense posted a post in a topic,
Now... Let's talk empanadas and bakery culture! Today's fare is thanks to four bakeries within walking distance of my house. Ambato is probably unique in the world for there being a small bakery within about 10 blocks of anywhere in the city (and that's being generous with the distance), and for most of the corner stores stocking fresh bread daily. Ambateños proudly say that part of what makes us Ambateño is that there's fresh bread at every meal.
Post in Tasting Japan
sartoric posted a post in a topic,
On a day trip to Nara we were accompanied by swarms of school kids who were incredibly orderly. The weather was perfect, the sightseeing impressive, the food delicious and the deer friendly.
You could have coffee with an owl (or a pussy cat).
We didn’t do it, seems exploitative, but I did ask for a photo for my owl crazy niece.
Lunch at a busy restaurant. The crab cake here was superb. Grilled king mushrooms, chicken teriyaki, a bowl of soup and a small plate of dressed vegetables each.
Manhole covers are often works of art.
You could have coffee with an owl (or a pussy cat).
We didn’t do it, seems exploitative, but I did ask for a photo for my owl crazy niece.
Lunch at a busy restaurant. The crab cake here was superb. Grilled king mushrooms, chicken teriyaki, a bowl of soup and a small plate of dressed vegetables each.
Manhole covers are often works of art.
_svg.png.f00bffac7210bfdb5364a58e983ec968.png)
Post in eG Foodblog: Panaderia Canadiense 2019 - EAT! Empanadas, Arepas, Tortillas and Other Ambato Food On the Go
Panaderia Canadiense posted a post in a topic,
Alright! Let's start with the Mercado Mayorista, the Ambato Wholesale Market, which is located in Ambato's south end, and I've taken you there along with me on two of my last three foodblogs. This is Ecuador's largest wholesale and farmer's market, with an overall area just slightly smaller than Vatican City; it's about a $2 cab ride from my house these days.
Just outside of this market is my first stop: Doña Lidia, who has a small stand where she prepares Arepas de Loja. This stand only appears on Sunday mornings in the stairwell door between a butcher's shop and a restaurant on Avenida El Condor, and it's only really big enough to accommodate Lidia's frypan, a two-burner cart, and Lidia herself - she folds her umbrella at the sides to fit into the doorway. This kind of eatery is the very definition of a "hueca popular" - a hole in the wall snack stand. Ambato is full of these, and everybody has their own favourites; Doña Lidia is one of mine.
What she's making is the signature arepa of the province of Loja, which is the southernmost Sierra province of Ecuador. These are corn pancakes stuffed with finely chopped green onion and a mild, creamy fresh cheese; they're cooked on steel surfaces in achiote oil, which gives them a characteristic colour and crunch
. (Loja)
Arepas de Loja are 6 for $1.00; I know that I've got more eating to do, so I only bought 3.
They're really hot! Properly made Arepas de Loja are served while the cheese inside them is still piping hot and liquid, so the first bite is always a bit of a doozy. There's a lot of cheese in them, too, more than is normally found in an Ecuadorian arepa. These are my absolute favourite street food when it comes to the quick breads, but there are only two places in the city where they can even be found - Doña Lidia outside of the Mayorista, and Doña Petra in the Mercado America. If Lidia hadn't been here, I'd have gone down to the other market in search of Petra.
Just outside of this market is my first stop: Doña Lidia, who has a small stand where she prepares Arepas de Loja. This stand only appears on Sunday mornings in the stairwell door between a butcher's shop and a restaurant on Avenida El Condor, and it's only really big enough to accommodate Lidia's frypan, a two-burner cart, and Lidia herself - she folds her umbrella at the sides to fit into the doorway. This kind of eatery is the very definition of a "hueca popular" - a hole in the wall snack stand. Ambato is full of these, and everybody has their own favourites; Doña Lidia is one of mine.
What she's making is the signature arepa of the province of Loja, which is the southernmost Sierra province of Ecuador. These are corn pancakes stuffed with finely chopped green onion and a mild, creamy fresh cheese; they're cooked on steel surfaces in achiote oil, which gives them a characteristic colour and crunch
. (Loja)
Arepas de Loja are 6 for $1.00; I know that I've got more eating to do, so I only bought 3.
They're really hot! Properly made Arepas de Loja are served while the cheese inside them is still piping hot and liquid, so the first bite is always a bit of a doozy. There's a lot of cheese in them, too, more than is normally found in an Ecuadorian arepa. These are my absolute favourite street food when it comes to the quick breads, but there are only two places in the city where they can even be found - Doña Lidia outside of the Mayorista, and Doña Petra in the Mercado America. If Lidia hadn't been here, I'd have gone down to the other market in search of Petra.
Post in eG Foodblog: Panaderia Canadiense 2019 - EAT! Empanadas, Arepas, Tortillas and Other Ambato Food On the Go
Panaderia Canadiense posted a post in a topic,
Alright! Let's start with the Mercado Mayorista, the Ambato Wholesale Market, which is located in Ambato's south end, and I've taken you there along with me on two of my last three foodblogs. This is Ecuador's largest wholesale and farmer's market, with an overall area just slightly smaller than Vatican City; it's about a $2 cab ride from my house these days.
Just outside of this market is my first stop: Doña Lidia, who has a small stand where she prepares Arepas de Loja. This stand only appears on Sunday mornings in the stairwell door between a butcher's shop and a restaurant on Avenida El Condor, and it's only really big enough to accommodate Lidia's frypan, a two-burner cart, and Lidia herself - she folds her umbrella at the sides to fit into the doorway. This kind of eatery is the very definition of a "hueca popular" - a hole in the wall snack stand. Ambato is full of these, and everybody has their own favourites; Doña Lidia is one of mine.
What she's making is the signature arepa of the province of Loja, which is the southernmost Sierra province of Ecuador. These are corn pancakes stuffed with finely chopped green onion and a mild, creamy fresh cheese; they're cooked on steel surfaces in achiote oil, which gives them a characteristic colour and crunch
. (Loja)
Arepas de Loja are 6 for $1.00; I know that I've got more eating to do, so I only bought 3.
They're really hot! Properly made Arepas de Loja are served while the cheese inside them is still piping hot and liquid, so the first bite is always a bit of a doozy. There's a lot of cheese in them, too, more than is normally found in an Ecuadorian arepa. These are my absolute favourite street food when it comes to the quick breads, but there are only two places in the city where they can even be found - Doña Lidia outside of the Mayorista, and Doña Petra in the Mercado America. If Lidia hadn't been here, I'd have gone down to the other market in search of Petra.
Just outside of this market is my first stop: Doña Lidia, who has a small stand where she prepares Arepas de Loja. This stand only appears on Sunday mornings in the stairwell door between a butcher's shop and a restaurant on Avenida El Condor, and it's only really big enough to accommodate Lidia's frypan, a two-burner cart, and Lidia herself - she folds her umbrella at the sides to fit into the doorway. This kind of eatery is the very definition of a "hueca popular" - a hole in the wall snack stand. Ambato is full of these, and everybody has their own favourites; Doña Lidia is one of mine.
What she's making is the signature arepa of the province of Loja, which is the southernmost Sierra province of Ecuador. These are corn pancakes stuffed with finely chopped green onion and a mild, creamy fresh cheese; they're cooked on steel surfaces in achiote oil, which gives them a characteristic colour and crunch
. (Loja)
Arepas de Loja are 6 for $1.00; I know that I've got more eating to do, so I only bought 3.
They're really hot! Properly made Arepas de Loja are served while the cheese inside them is still piping hot and liquid, so the first bite is always a bit of a doozy. There's a lot of cheese in them, too, more than is normally found in an Ecuadorian arepa. These are my absolute favourite street food when it comes to the quick breads, but there are only two places in the city where they can even be found - Doña Lidia outside of the Mayorista, and Doña Petra in the Mercado America. If Lidia hadn't been here, I'd have gone down to the other market in search of Petra.
Post in Naming Cocktails
Craig E posted a post in a topic,
I think it's fair to say I've discovered (in the 1913 Straub's Manual of Mixed Drinks) the worst cocktail name ever:
Low decibel restaurants in San Francisco
Margaret Pilgrim posted a topic in California: Dining,
First, we don't eat out much in San Francisco. We are out of town much, and have found kinds of small restaurant, passionate chefs, loyal following AND a kind of civilized calm in the dining room. Not the club or party atmosphere that is to prevalent in SF. And the tab at these places is as digestible as the innovative cooking.
SO, are there these kinds of places in SF today? We'd love to be able to dine as well at home as we do abroad.
SO, are there these kinds of places in SF today? We'd love to be able to dine as well at home as we do abroad.
- 7 replies
Post in The Bread Topic (2016–)
Ann_T posted a post in a topic,
Nothing better than homemade croutons. @David Ross, I would so snack on your croutons.
Hand-mixed a 1500g batch of dough yesterday at 72% hydration. Divided it into three containers and put them in the fridge.
Took one out the fridge early this morning and baked three baguettes and one small round.
The little round was a result of having to cut a piece off one of the baguettes so the baguette would fit on the stone in the CSO.
Took a second batch out of the fridge this afternoon and will make pizza for dinner.
And the other container will stay in the fridge until I feel like baking again. Maybe tomorrow or Thursday.
Hand-mixed a 1500g batch of dough yesterday at 72% hydration. Divided it into three containers and put them in the fridge.
Took one out the fridge early this morning and baked three baguettes and one small round.
The little round was a result of having to cut a piece off one of the baguettes so the baguette would fit on the stone in the CSO.
Took a second batch out of the fridge this afternoon and will make pizza for dinner.
And the other container will stay in the fridge until I feel like baking again. Maybe tomorrow or Thursday.
Post in Your Daily Sweets: What Are You Making and Baking? (2017 – )
mariesdoats posted a post in a topic,
Hi, new member here-- inspired to post, because of this question.
My recent favorite is the Espresso Chocolate Cake (now retired) from Proof Bakery in Los Angeles. I got interested in the recipe after seeing this unlikely BuzzFeed clip online (whoa, what's up with 30+ *million* views!! I wondered):
https://ytcropper.com/cropped/n45cd99135de59e
and later found the recipe in the LA Times. Takes a few days to make the component parts--- at least, if you work full-time like me--- but otherwise easy. The final photo is from the online recipe-- and made by the bakery, not me! I include it here to inspire you to Extreme Baking Greatness, not yet achieved by me. But: delicious and fun, for a first try!
My recent favorite is the Espresso Chocolate Cake (now retired) from Proof Bakery in Los Angeles. I got interested in the recipe after seeing this unlikely BuzzFeed clip online (whoa, what's up with 30+ *million* views!! I wondered):
https://ytcropper.com/cropped/n45cd99135de59e
and later found the recipe in the LA Times. Takes a few days to make the component parts--- at least, if you work full-time like me--- but otherwise easy. The final photo is from the online recipe-- and made by the bakery, not me! I include it here to inspire you to Extreme Baking Greatness, not yet achieved by me. But: delicious and fun, for a first try!
Post in Baking with Myhrvold's "Modernist Bread: The Art and Science"
Raamo posted a post in a topic,
This weekend I made what might be my favorite thing from Modernist Bread - Modernist Pretzels!
The first thing you do is mix up Methocel F50 with water and let it hydrate for 18 hours.
This is what it looks like right after some immersion blender action.
Then 12 hours before make a poolish Here it is right before it's used, nice and bubbly.
Mix the water, poolish, and a bunch of other things including flour until full gluten development and you end up with something like this:
It's coated with oil for it's fermenting step.
After 90 mins with no folds it grows:
Make this into 7 ~140g pretzels. I had a bit more dough so 2 were a little bigger.
These are proofed, I did 5 in my oven on proof and 2 in my steam oven on proof.
As I proofed them I got the lye all setup:
Safety First!
Post proof they bake for ~10 mins:
Don't really look like preztels yet, face down into lye and add some salt, bake for 5 more mins and you get these:
Turns out they come out OK in both the steam oven and the regular oven. These are super tasty!
The first thing you do is mix up Methocel F50 with water and let it hydrate for 18 hours.
This is what it looks like right after some immersion blender action.
Then 12 hours before make a poolish Here it is right before it's used, nice and bubbly.
Mix the water, poolish, and a bunch of other things including flour until full gluten development and you end up with something like this:
It's coated with oil for it's fermenting step.
After 90 mins with no folds it grows:
Make this into 7 ~140g pretzels. I had a bit more dough so 2 were a little bigger.
These are proofed, I did 5 in my oven on proof and 2 in my steam oven on proof.
As I proofed them I got the lye all setup:
Safety First!
Post proof they bake for ~10 mins:
Don't really look like preztels yet, face down into lye and add some salt, bake for 5 more mins and you get these:
Turns out they come out OK in both the steam oven and the regular oven. These are super tasty!
Post in eG Cook-Off #82: Salmon
JoNorvelleWalker posted a post in a topic,
Yuanyaki salmon, Japanese Culinary Academy's Complete Japanese Cuisine, Mukoita I (pp104-105). A bit of googling tells me Yuan was the first Tea Master to grill with mirin. Good. Now if I only had a yanagiba.