CaliPoutine

I went to Port Huron and set up my mail box at the UPS store. I pay 22.00 a month for it. They do have a service where you can have a package sent to them( in your name, with their address) and when you pick it up you pay $10.00 per package. Obviously, this is only worthwhile if you rarely get packages. I order lots of stuff thru amazon.com and I get 4 US based food magazines.

Beautiful cake Pat. Are those candied cherries?

I went to Delaware in December and I was not impressed. The store was so dirty!! I got some mediums and they were just ok, nothing special. They seemed a tad soggy to me.

A dairy meal would be something like macaroni and cheese or blintzes or maybe something with eggs. A meal that didnt have any beef or chicken or the like. I'm Jewish, but we didnt keep kosher. We did however, not drink milk at dinner unless we were having a dairy meal ( those examples above are my examples of diary meals)

Never been, in fact I've never heard of it. I have eaten at Santorini's which I enjoyed.

Kim, I saw that recipe in the TOH magazine, I think it was a nut contest if I remember correctly. I put them on my ever growing to bake list.

Is there public transporation to Evanston from downtown?( assuming we choose to stay downtown). We're( Kerry Beal) and I are probably going to take the train to Chicago from Port Huron so we won't have a car. Do you think we'll be ok for the long weekend without one? btw, can you add Kerry to the Saturday night event? I know for sure she's coming!!

Yes, it does!!

Me for Saturday and possibly plus 1.

Welcome to eg Henri!! Gorgeous loaf of bread. Great crumb too!!

I mixed up the Chris Kimball( Cook's Illustrated) inspired wheat loaf on Wednesday ( it might have been Friday). I baked it off last night. I weighed it out and it was close to a 2lb loaf. I think I pulled it from the oven about 10 minutes too soon because the crumb seemed a little moist when I cut it. The temp of the bread was 195F, but I wanted to go to bed last night. I didnt realize it needed 1hour 40 min to rest and close to 40 min to bake. I looked up the original recipe CI's wheat sandwich bread and based on that, I put the pan of water next to the unbaked loaf in the oven. It has a nice crust, but it shrunk a little overnight. It made nice sandwiches for our lunch. I love the flavor of the bread!! I also love that I can bake a fresh loaf for sandwiches every couple of days!!

This board might be quiet because us American's are not allowed to go to Cuba ( well, we can go, we just can't fly out of the US, no commerical flights). I live in Canada now, and everyone around here goes to Cuba in the winter. My MIL is going on Friday, but I think she is buying an all inclusive package.

What's a foofing? ← I'd venture a guess that she's going for some beauty treatment!!

I absolutely love Cook's Illustrated's Multigrain bread. Its everything you've asked for. The recipe makes 2 loaves as well!!

I believe Robin Hood is a Canadian brand, but I did see it at the Super Wal*Mart in Port Huron, MI( border town).

Marlene, Those cinnamon rolls look amazing. So does the vienna bread. Do you have the new whole grain baking book by Reinhart? I bought it, but have yet to bake anything out of it.

It's something I've wanted for a long time. Basically, it has a faucet (and handles, more for effect than anything else), and the foot pedals under the cabinet control the water. I don't have to touch anything when I have gunk on my hands, or when I'm holding something else. I'm sure you have seen them, in doctors' offices I worked in a very fancy kitchen with a gazillion cool things in it, but there was not one single foot pedal sink in the place. All the sinks in the cooking and cleanup area are integrated stainless. There had to be a cutout for the pedals (which were designed to comfortably fit my Danksos), but the plumber said it wasn't a big deal to install -- and I'd heard nothing but NO from the last group of contractors I worked with. It's really one of my favorite parts of the kitchen. ← I would have for sure gotten this in our new kitchen had I found out about it before hand. I think one of the popular models is called "Tapmaster". Is that what you got?

Marc, Can you tell me where that bakery is? I wish I would have known that last summer when I was in Cleveland for the Heartland Gathering.

No, it wasnt warm, although it was rising next to the preheating oven. It spread out so much that I really thought I didnt let it rise enough. Don't get me wrong, the flavor was great. However, like you said, I think I like denser rye bread. I grew up in Florida in a Jewish home( both parents are from NY), so we ate a lot of Jewish Rye. That rye bread that I buy here( thanks for correcting the name) is dense and very thinly sliced. I think I buy a 454g loaf and there are maybe 8 slices in it. Its also sourdough based( no yeast). Next time, Ill increase the rye flour and bake it in a loaf pan.

Hi. What kind of rye flour are you using? It looks pretty light? This may make a difference in the flavor and texture of your bread. Play around with the light vs. dark ryes and how coursely they are ground. It sounds like you may prefer the high rye bran (dark), course-ground flour, which makes for a denser bread. How long did you let this loaf rise before you baked it? Zoe ← I used the Hodgson Mills Rye(the box doesnt specify if its light or dark). I let it rise about 1hr( while I preheated the oven). I baked it at 425( convection).

Hmm that's interesting that you describe the crumb as "fluffy". I cannot say that I am familiar with NY Jewish Rye but I found this rye crumb to be firm rather than fluffy. I was reminded of supermarket rye (but better!). ← Anna's loaf was more like Jewish Rye than I expected given that there wasn't a rye sour starter. It sure didn't have a fluffy crumb. ← Ok, so maybe I'm doing something wrong. I know Anna is using Canadian flour and I used Gold Medal for the AP and Hodgson Mills for the Rye. Or, maybe mine is too wet. Anna are you comparing your bread to those smallish loaves of thin sliced Rye we can get in the market. I think the brand is Dimplemyer?

Here is the inside of the rye. We enjoyed the bread, but I think I was expecting something more akin to real NY Jewish Rye. I'm sure that bread has a much higher percentage of rye flour. I liked this, but it was "fluffy" if that makes sense. I'm going to try the Chris Kimball inspired loaf or the 100% whole wheat loaf next.

I grew up with one, then I moved to Canada and our house didnt have one. I missed it a lot. My spouse would say " Oh, just throw that down the toilet".( most often, leftover food). Ick!! We got one when we remodeled our kitchen in October and we LOVE IT!!! I'll never be without one again!!

I like the spatulas too. I hate ( actually I've never bought them, but I've heard they suck) the cake pans, bundt pans, muffin pans, etc.

Here is the rye that I started on Saturday. I baked off the first loaf today. Omg, it smells so good. We're going to have tuna sandwiches for lunch. Is it normal for the dough to really spread out while its resting on the counter? Btw, I skipped the cornmeal and baked it on the parchment.