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Beanie

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Everything posted by Beanie

  1. Rodney, I know you are about to conclude this mission and post the final result. However, I thought of you instantly when I saw this on a shelf in the Asian market, and wanted to share this "find" in case you decide to keep tweaking the recipe. Although it is called "orange juice," it is in fact a thick syrup. The English description on the back label says: "The sap is condensed from fresh oranges. As orange is rich in fragrance and vitamin, especially in vitamin C. It is the best healthy beverage refined from pure sugar." "Drinking method is as follows: Please pour with six times of ice water or hot boiled water. It's flavor is excellent." Ingredients are: orange, sugar, water. I bought it out of curiosity, thinking it might be just what the doctor ordered for your extremely orange muffin. Undiluted, it has a very intense orange flavor, is not sweet at all, and is very orangey in color. This is what it looks like on a white plate: Now that I have this stuff, I'll think I'll have to make orange muffins. Thanks for this terrific thread. I've really enjoyed it!
  2. Beanie

    Yeasted Bread

    That looks great. I feel like slathering a big glob of butter on it and eating the whole loaf. What did you do after the 30 minutes kneading? Did you wet your hands to handle the dough?
  3. Beanie

    Yeasted Bread

    I use water too and find that it works as well or better than oil. I don't form the dough into a ball during the 10 second knead stage, just knead quickly in a bowl or container and leave it as. The folding phase comes later and by then the dough has firmed up a bit. Dip hands in water and stretch/fold the dough. I don't recall if I've done this with 70% dough (it's been awhile), but I think so.
  4. A friend of mine has been raving about this restaurant since he ate there about a month ago. He said it's unlike any Indian food he's ever had before. I can't wait to go.. maybe later this week. Thanks for the reminder, phaelon56. I'll report back.
  5. That's a piece of cake to handle. When you set up the plumbing, (which is also very simple to do), you will be installing a filter and a softener in-line with the machine. They will clear up any issue with minerals. Call Chris, he is honest and cares. He will hook you up with whatever is right for you.... ← I second the motion to call Chris' Coffee. I've done business with them since I opened my shop 9 years ago... not espresso, but regular coffee service. They are fantastic to do business with and customer service is perfecto. I am located about 40 miles west of Albany NY and on the few occasions when we had equipment problems, they drove out immediately with replacements.... once on a Saturday. Check out their web site. They recently started roasting beans too.
  6. Beanie

    Baking 101

    Bundt pans are notoriously difficult to grease adequately, even the non-stick ones. What works for me is a liberal coating of a non-stick spray which includes flour, such as Bakers Joy or Pam With Flour. Some people swear by a homemade concoction of shortening, flour, and water (I think). I feel that the sprays do a better job of reaching every nook of the sculpted pans. ← I've used the above sprays with success. In an earlier thread, Chefpeon gave instructions for making baker's grease, a much cheaper alternative if you're baking in volume.
  7. I like the KitchenAid 9 speed mixer very much, but I've never used another and have no means of comparison. Of all the kitchen gear I've purchased over the years, the microplane is my favorite. I have the original, but would be thrilled to receive some of the others with different size grates. A stick blender is another idea.
  8. Annie, Off topic ... I just checked out your web site and it's terrific (except for my slow connection; took awhile to download.) Congratulations. It's good to see you posting again!
  9. Have you checked out this thread on licorice syrup? Some of the ingredient lists may help. The red twists made by Kookaburra contain wheat syrup, brown sugar, food starch, wheat flour, water, treacle, food starch-modified, palm oil, flavor, citric acid, color, salt, monoglyceride. They're very good. Sorry I don't have a recipe, but this is a start.
  10. I totally agree with the others about contacting the inspector before doing any work. In my experience, inspectors appreciate being involved from the beginning and making recommendations that are followed. Once they understand your operation they will be able to focus on the critical requirements and filter out those that don't apply. And unlike written regulations, which can be daunting to understand, they usually speak in plain English. Good luck.
  11. Kim, Here's another recommendation for socks. Although they are described as a "dress sock," this is a poor description, in my opinion. They are knee highs, made from a combination of cotton, nylon and lycra, provide great support to the leg and do not slide down. The fact that they're made from "organic" cotton is irrelevant to me. I swear by them because of quality and comfort. I've purchased at least a dozen pair over the past year and wear them with all types of shoes -- clogs, athletic shoes, boots, etc. They don't wear out, either. I still have the first pair that I bought about three years ago. Whenever I buy cheap socks, they wind up in the garbage after a few months. The search for shoes, on the other hand, is a never-ending quest.
  12. Just my "two cents."
  13. According to this link, heavy cream and heavy whipping cream are the same thing, more than 36% fat. It's the only cream I ever use.
  14. Ling, I've been meaning to tell you that I've used your brownie recipe for the past 6 months in my shop and everybody loves them. I don't use Valrhona chocolate due to cost, but even with less expensive chocolate, it's still delicious. Yesterday I decided to try the fudge brownie recipe in this month's Fine Cooking magazine and it's not nearly as good as yours (it's made with cocoa powder, not chocolate.) I just finished making another batch of your brownies and they're cooling now. ← Ohh browniess!!! Is the recepie posted in here? ← Yes. Do a search in RecipeGullet for brownies. It is #17: "Ling's Brownies." It is very, very fudgy. I made the latest batch in a 9x13 pan and multiplied the ingredients by 1.5.
  15. Ling, I've been meaning to tell you that I've used your brownie recipe for the past 6 months in my shop and everybody loves them. I don't use Valrhona chocolate due to cost, but even with less expensive chocolate, it's still delicious. Yesterday I decided to try the fudge brownie recipe in this month's Fine Cooking magazine and it's not nearly as good as yours (it's made with cocoa powder, not chocolate.) I just finished making another batch of your brownies and they're cooling now.
  16. I never attended classes, but I received excellent technical assistance from the SBDC in my area. They helped me write a business plan. I did not need their assistance regarding licenses and codes, but I am sure they could have assisted. There is also an organization called SCORE, click here for the web site, sponsored by the SBA, made up of retired business executives in different fields. They give free advice. I've never used them, but they have a good reputation. Good luck.
  17. I expect a delivery of Prairie Gold wheat berries tomorrow and plan to mill them using my old Vita Mix. I'll let you know how it works out. Edited to add: I don't think a food processor would work, but you can pick up old Vita-Mix machine on ebay and refurbished machines directly from Vita-Mix. They provide excellent customer service. But a wheat mill would be best. I think this has been covered on a few threads, probably posts by Andiesenji.
  18. Beanie

    Florentines

    Here is a recipe from "The Art of Fine Baking" by Paula Peck (1961) with my summary of the instructions. 1/2 cup sugar 1/3 cup heavy cream 1/3 cup honey 2 tbls. butter 1/4 cup candied orange peel, chopped or ground 1-1/2 cups blanched, sliced almonds 3 tbls. sifted flour 8 oz. semisweet chocolate, melted with 1 tbls. veg shortening Yield: 16 cookies Combine first 4 ingredients in saucepan, boil until 238 degrees; cool. Add orange peel, almonds and flour. Drop small mounds of batter on cookie sheet 2 inches apart and flatten with a fork. Bake in 400 degree oven until golden brown (around 8-10 minutes). The next part of the instructions isn't very clear. The cookies apparently spread alot, so after removing from oven quickly pull them back into shape with a greased 3-inch cutter. When they are cool enough to handle, place on rack to finish cooling. The underside of the cookie gets coated in melted chocolate. I just noticed your previous post about not liking orange peel. The above would probably work well without it.
  19. Beanie

    Stove Top Oven

    This is a stove top oven used by the Amish in this country. It is placed on top of this kerosene cook stove. Of course, this doesn't help you in Korea, but it does support the concept of a camping oven.
  20. Beanie

    Nubian coffee

    Bob's Red Mill has date sugar. Also, NOW Foods. They are available at many natural food stores.
  21. Reporting back. I tried the Nectarine flavor tonight and liked it. It's sweetened with sugar.
  22. Green Mountain Coffee Roasters just introduced a new beverage called "Double Bean Elixir" organic coffee soda. I saw it at a beverage trade show yesterday in Albany, NY. There are five varieties: Original, Vanilla, Almond, Hazelnut, and Mocha. Ingredients: sparkling filtered water, Fair Trade Certified Green Mountain organic coffee, organic evaporated cane juice, natural flavor. I tried the Original, Hazelnut and Vanilla. I really liked the Original and Hazelnut, even though I generally dislike flavored coffees. They were light and sparkling, not overpowering, with a distinct coffee taste. I did not like Vanilla because it overpowered the coffee flavor. I don't have information on pricing yet. Has anybody tried these? I'd be interested in other opinions. My only other comment is that I really don't care much about "organic" or "Fair Trade" ingredients in soda and think this is just a marketing ploy. Edited to say I meant to post this in the soft drink forum. Host may want to move it.
  23. I went to a beverage trade show yesterday in Albany, NY and saw this product but haven't tried it. I received a sample that I'll try tonight. I'll probably bring it into my shop and see how it sells. Don't know the price yet.
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