rooftop1000

Does anyone happen to have a recipe for a standard "White Bread"?...pullman ...yeah that sounds less like wonder bread. Preferabley not in bakers percentages I haven't wrapped my head around that yet, I still convert grams to cups and hope for the best All that chewey bread is killing my jaw and giving me headaches tracey

Like Mark for my own eating pleasure I use a whole roasted or poached chicken..for me I use diced onion, celary, salt&pepper,dash of apple cider vin and Hellmans mayo. At work it was poached chicken breast, raisins, dried cranberries, and apricots with pecans and equal parts Honey - Dijon and Mayo, S&P tracey

Full length fusilli (my friend called them worms) #9 thin spaghetti and medium shells. I like the shells because some stick together so they cook chewier than the separate ones. and...Acini Pepe (peppercorns) for breakfast with mik and LOTS of butter tracey

I wonder what it is about China 46 that gets to so many posters...It is really a love it or hate it kind of place. There are some dishes that are good and some that kinda suck, or perhaps it is the style that some of us are unused to from being brought up on La Choy or take out. Between the 2 meals I have had at China 46 and 2 at Dim Sum Dynasty. I would choose Dim Sum Dynasty myself...but usually just get delivery from Tings tracey

Ronnie are you talking about the shimmery coppery green...like Roast beef from the deli gets or something funky and green?? tracey

Very nice choice...its even "kosher" I do so want an oven with a window...I want to see my bread spring to life tracey

So we seem to be on a sourdough bread kick. Anyone doing anything else with the starter?? Todays experiment was sourdough pancakes. All I can really say is they were good enough to eat, no better no worse. The recipe came from here... http://www.cowboyshowcase.com/sourdough.ht...ough%20pancakes "regular" pancake recipe....This batter came out really thick, I should have switched to Waffle mode but instead I added milk and over worked it somewhat I am currently waiting on some doughnut dough that I made up as I went and didnt measure ...Well it does have 1 cup of starter and 2 eggs - and some Sugar, Butter, Milk, Cinn, Salt, and enough flour to make a really soft dough We shall see soon enough...I am sure rolled in sugar they will be quite tasty tracey

....its not the being able to break it part....its that little bits also break off when you do break it. It will almost never just break into 2 pieces....always little bits flying away. My grandmother always broke it before cooking too, I hate that, get a big enough pot already - its hard to twirl when its short tracey

Chris start looking near any student housing...may be some dorm fridges hitting the sidewalks soon... tracey

Ok Ok Trattoria Fresco(a) chocolate fondue with zeppoli for dipping and the last great dessert I had was Ginger and Spice in Ramsey....coconut lemongrass soup with strawberry sorbet, pineapple, and Thai basil oil. Usually I would rather be dissapointed at Dairy Queen for $3 than at the restaurant for $6 to 10 tracey

There was a royal decree to Eat Cake wasnt there? tracey

So I guess I will stick to my off the Thruway BBQ thanks Jason Tracey

Follow the 18-wheelers to the New Jersey Turnpike's Vince Lombardi Service Area and Dickey's Barbecue Pit Express for Texas-style brisket, fried okra and peach cobbler. http://www.bergen.com/page.php?qstr=eXJpcn...nFlZUVFeXkxNQ== Has anyone been here?? Not my usual section of highway.... tracey

Don you are not going to make me think...I refuse I baked the darker one that was cut - at 500 and the lighter one got reduced to 400 after the steam. I used a floured dishtowel in a big bowl for rising and a squeeze bottle to generate steam. I have no idea what temperature the sponge was at but I let the dough rise 3 hours in the turned off oven but I was making dinner using the stove top....Did pretty good I think tracey

So everyone baking bread definatly got to me. Last Friday I started a starter. Did everything by the book as it were ...the EGCI Sourdough class. Monday morning I refreshed the starter, Monday night I mixed and hydrated and salted and mixed and proofed. It rose a teeny tiny bit, and into the fridge it went. Tuesday afternoon I flipped my floury dough pancake onto the peel and into a really hot oven. I used a squeeze bottle to spray water on the floor and walls of the oven, then cursed like a sailor pulled the rack out slashed the top of the dough sprayed and shut the door again. It rose like a champ got all nice and brown and crusty...so I repeated with the second dough pancake....dare I say an EXACT repeat - load, spray, curse, slash, spray etc. I also lowered the temp a little for the 2nd loaf. Well neither one was fully cooked inside BUT it was the best tasting bread I have ever made and makes really nice toast. Pizza on saturday tracey

I emailed Hobart actually T

Chris your slicer was manufactured in 1940! tracey

There you are Its this threads fault that I had sourdough starter invading my kitchen yesterday. Yes I think its alive, as it escaped the bowl and went crawling down the counter while I was out. A larger bowl and a refreshing later...I think I am ready for dough mixing tonight. First time without the nice little packet of yeast. tracey anyone do sourdough - doughnuts, bagels, waffles, zeppoli......?

Iceland also with the breakfast cold cuts...rye and multi grain breads, veggies, hard boiled egg slices. Its called roughly schmoerbroed (definately not spelled right). When I saw the hotel buffet I remembered an old episode of David Rosengarten's show, so I knew how to build and eat breakfast tracey

Never really thought about it getting that much hotter in there...but just as much or more burner space and smaller box....hmmmmm new experiment maybe. Better go stir my new starter tracey

I cook them right on the grill...isnt that the point...grill flavor? Get it really hot and have confidance..it wont fall through. Brown one side move off driect heat, add toppings and close cover. Also makes a nice pita-like bread tracey

See, I thought it was Avocado in left hand chef knife in right - then smack pit with chef knife Tracey

Well...in that vein if its a Blodgett here ya go http://www.blodgett.com/Literature/Manuals...structions' tracey

To anyone who mentioned broiling....remember on a gas oven the broiler is way way down on the bottom. Like sit on the floor to cook, on the bottom. Just a thought tracey want a dual-fuel me-self

It looks like a giant rugallach.... cream cheese pastry wrapped around a jammy filling... usually bite sized tracey