UnConundrum

Quality and unknown/poorly known. Not saying that this would make a profitable shop, but in answer to your question, I'd love a store that had... knives that are usually limited to a Japanese knife shop (Chinese cleavers too) , high end tools like a paco jet, sous-vide gear, IOW, stuff that isn't easy to find. Oh, and I'd also be drawn to classes.

You can find my recipe HERE . Can't say I've tried different recipes, because this one always works out for me. The size of the eggs can cause some variation, so stick with extra large. I think the trick to mine is that I separate the eggs, and beat the whites till stiff. BTW, you should know that there are some people out there that prefer "cannon balls" My brother is one of them. Always gives me a rough time

The flour and water additions would depend on quantity. More flour will make the dough dryer, harder to work. More water would make it softer, and maybe equally harder to work.... Since you're already working with a highly hydrated dough, I wouldn't suggest more water (unless you're working in a very dry atmosphere). Egg is considered a fat and will potentially soften the crust and moisten the crumb, making it a little more tender, and a little heavier. The yeast should remain constant. The egg/water substitution should be essentially to 1 to 1.... at least, I believe that's what you would do with baker's math.

Yeah, it was. Lets me get some high temps and I was able to control it pretty well. That's why the pic is of a boule instead of a baguette. Dough is the same, just the shape is different. I see that the recipes you guys are following takes over 12 hours !!! Wow, I have problems planning that far in the future The 4 - 5 hours this process takes is just about perfect for me.... an hour - hour and a half paying attention to the dough, and then 2.5 hours of tending to other matters... then shaping and baking. I'll usually bake every Sunday. Get up, do the one hour prep thing with the dough, then prepare whatever the Sunday meal will be.... Bread and dough seem to finish right about time to eat <br> <br> Vienna:<br> <br> <br> Focaccia:<br> <br> <br> Multigrain:<br> <br> <br> Boule:<br>

I took a course up at King Arthur's with Jeffrey Hamelman and James MacGuire where James discussed his research into no-knead doughs. His thoughts were that bread-makers from years ago didn't have spiral mixers of the tools of todays bakers. He shared with us a technique he was working on that takes about 4 hours before shaping. I've been playing around with the idea since that class, and have come up with some recipes that really, REALLY work well. Here's links to my recipes: Baguette/Boule Vienna Focaccia Sauerkraut Rye Multigrain There's a bunch of step by step pictures.... I do tend to use my own shortcuts, so if something doesn't make sense, just ask...

Hey Bob, you ought to share a picture of those really great "steak" knives you bought. If I wasn't still tapped from my Murray Carter order, I would have followed your lead. I really love them.

Even bread flour has higher gluten content. I took some courses up at King Arthur and they suggest all purpose for most breads. We did a ciabatta there with AP, and it turned out great. I've been using a no knead method for baguettes that are absolutely wonderful. You can see my recipe and step by step pictures HERE. I know the picture is of a boule, and the directions are for boules... I did that for baking in a Big Green Egg, but I follow the same steps and just shape differently for baguettes.

Wow, gotta say thanks guys. Never had this, and... well, I never really tried recipes that included beer. Don't know why, but for sure, it's my loss. I basically followed the "Cooks Illustrated" recipe with a couple twists. Made Betty Crocker's instant gingerbread and smeared it with whole grained mustard. It was simply wonderful. You can see the exact recipe and a few (not focused well) pictures HERE . I made some sauerkraut rye (no knead method) to go with it. You can find that recipe and pics HERE.

Second the lower gluten.

The FoodSavers come with a hose and plastic cap that fits over the metal lid to the jar. Just put your dried herbs into the jar, put the lid on top, and the plastic cover on top of that. Push it down so the rubber gasket inside the plastic cap comes down over the jar. Hook the hose up to the foodsaver and start the sealing process.... All there is to it. I believe they provide directions on sealing ball jars...

I bought my machine HERE and I have been quite happy with it. The difference is that with a chamber machine, you put the whole bag in the unit, close the lid, and the air is removed from the entire chamber. As a result, the outer atmosphere doesn't push on the bag, and squeeze out liquids or powders. Once the air is removed, the bag is sealed, and THEN the atmosphere is let back into the chamber. That causes the bag to collapse, but since it's sealed, there's no mess or spills. I love using it for my stocks

Just bought a case of Goudenband.... Wow!!! over $90. Most expensive meal I've cooked in a while.

I love my vacuum so much, I went out and bought a chamber model when I started sous-vide cooking. Some other things not mentioned include: 1. Herbs and spices. I put them in small ball jars, and seal a lid onto them (you can do this with a foodsaver). My spices last indefinitely with the same strength as when I bought them. 2. Stocks. When I make my stocks, I put one cup portions in some smaller bags, and vaccum process. This lets me store them flat in the freezer, taking up less space (this is difficult with a Foodsaver). 3. Leftovers. I often make pasta side dishes that are more than my wife and I can eat at one sitting. I throw the leftovers in a bag, process, and freeze. Lasts a long time, and reheating is merely throw in the sous-vide if running or in a pot of boiling water. (Foodsaver fine here). 4. Hard, grating cheeses like Romano, etc. I always keep some on hand, but it used to start to mold on me. Now I grate what I need, and throw the remaining hunk into a vacuum bag. Lasts weeks and weeks without deterioration.

When you suggest "gingerbread with mustard" what kind of gingerbread? Would ginger snaps work? A recipe from the baking forum? Something else?

My French isn't the best, but this new article seems to repeat my opinion Article is here.

I have a paco jet, and love it. It gives you far more flexibility than an ice cream maker. Assuming you have freezer space to keep several containers, your options grow. For example, if you keep some vanilla base frozen, you can make strawberry ice cream by simply throwing in some fresh strawberries on top of the frozen base, and process. Instant strawberry ice cream. I've frozen snickers in a chocolate base with great results... the options are rather limitless, and it's always on hand if you tend to your frozen supply of base. You can also use the paco jet for other things. For example, I pack a container with peeled horseradish root, and top off with a vinegar solution. Any time I want some ground horseradish, I just process one serving. I have another container with caramelized onions. I just process a serving to make a "butter" I can spread on bruschette, or add to a soup in enhance the flavor.

Well, I have two reasons. First is nostalgic. My wooden bowl belonged to my grandmother, and it just .... "makes me feel good" to use it. Second, I make a lot of Caesar salads, always making my own dressing. When I add a garlic clove, and smash it around the bowl, the friction from the sides of the bowl help me get the desired consistency. I then remove the garlic from the bowl, and the sides absorb just the right amount for my tastes. I don't like the overpowered commercial dressings where you taste nothing but garlic. None of this would work the same in a glass or stainless bowl. You can find my recipe, and pictures of exactly what I'm talking about HERE

We had a great family run bakery in town that made the most fabulous kaiser rolls and salt sticks! When you broke one apart, crumbs of crisp crust fell to your plate. They delivered them to supermarkets in the area in large bins, the rolls just sitting loose in the bin. Then came the days of mandated plastic bagging, and the crust was gone Now the bakery is closed, the family passed on, and the process and recipes long lost

Hmmmm, here I am responding on Friday night to a post about Yom Kippur.... Dairy seems to be the most popular approach. We always did smoked fish (you can put out several types) bagels, kugel, and fried potatoes (home fries). We also always made eggs to order. I say made because we break the fast at my brother's now, and I'm off the hook You say you don't like noodle pudding!!! You must not have the right recipe. Feel fine to try mine that you can find <a href="http://www.recipesonrails.com/recipes/show/39"> HERE </a> <br> <center> <img src="http://www.recipesonrails.com/recipes/photo/39-noodle-pudding.png?1155321279"> </center>

What Bob said I'm another happy Falk customer, and underline the happy marriage with Bar Keepers Friend. After use, I clean the inside of the pan with BKF, with a little extra water. I slop that mixture over the outide of the pan, and it's usually enough to quickly clean it. No effort, no long process, nothing more than I would do to clean any pot or pan. IF the pan/pot is on the stove for protracted periods, it can take a little elbow grease to clean up, but that's rare.

Andrew, Thank you, thank you, THANK YOU! Sapporo passed the test. He went there last night with a friend and they both thoroughly enjoyed it. It will be come a regular for him. Thanks again

Doesn't seem like many eg'ers have visited Le Margaux, but as you can tell, it's one of my favorites. It's run by a young couple, and I'm sure they'll bend over backwards to help you out. I'm currently planning to visit Montreal over Thanksgiving weekend, and am planning a dinner there for 12 of us. If you're in Montreal, stop by and talk to them. I'm sure you'll be happy.

Emma, Not sure what you're saying. Are you looking for some help baking bread? If so, I've posted a recipe with step by step pictures <a href="http://www.recipesonrails.com/recipes/show/436">HERE</a>. The recipe is actually for a baguette, but I used the same dough and shaped it into a boule (round ball). Also, this recipe was adapted for baking in a BGE (Big Green Egg), but you can follow the same recipe and bake in a pre-heated oven. It would be best if you have a baker's stone or pizza stone to bake on. <br> <center> <img src="http://www.recipesonrails.com/recipes/photo/436-baguette-no-knead-larger-loaf.png?1155494480"> </center>

As much as I love EG, there are a few specialty forums out there that are also great. One of them is the pizza forum. I srongly suggest you check it out... you can find it here... http://www.pizzamaking.com/forum/

You can find my recipe for Red French Dressing that I adapted from a web site that isn't available anymore HERE Somewhere I have a great recipe for a PA Dutch sweet and sould dressing that I used to love. I'll try to find it and add to ROR.