mhjoseph
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Posts posted by mhjoseph
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It's probably not your machine. We had the same problem, where suddenly the dishes were dirtier than when they went in the dishwasher. We were using Cascade liquid for years with no problem. After changing to Finish Powerball, it was the good old days again, everything was sparkling clean.
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Check out Dan Leader's "Local Breads" and Jeffery Hammelman's "Bread". Both have German/Czech bread recipes of the type you're looking for although I don't recall any with pistachios. You could always substitute them for pumpkin or sunflower seeds.
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Try a Passover cookbook, you should find what you are looking for. The cakes usually use potato starch and sometimes they actually taste good.
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Not difficult at all. I second the www.sweetmarias.com recommendation. You can learn everything you need to know as well as purchase top quality beans and equipment.
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Am watching Bourdane's tour of the Rust Belt. He starts in Baltimore at Chap's Pit Beef. For some reason I haven't tried pit beef yet. Definitely a reason to stop in Baltimore my next trip south on I-95.
What perked up my ears was the reference to Tiger Sauce. When I was opening manager for the first franchise Arby's (Maple Heights OH, mid 60's), Arby's was a lot different from today. Back then whole muscle top round was roasted rare/medium rare. Served on a bun that looked like a kaiser roll, but much softer. One of the three sauces offered - "Tiger Sauce" - a blend of horseradish and mayonnaise. Same thing the pit beef places have been serving a lot longer than Arby's.
Chap's grills cuts of meat rare, slices it and puts it on a kaiser roll. Most popular condiment Tiger Sauce. I'm guessing that Baltimore pit beef was the Raffle brothers' inspiration for Arby's which started up in Akron - not that far from Baltimore.
Wow, I remember Tiger Sauce and when Arby's used real meat. I'm from Cleveland too and when I was in high school in the 60's Arby's was our regular place to go for a late night snack. After they started using synthetic beef we stopped going there.
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Not that exotic an idea, but I recently made a gooseberry tart. Prebaked a tart shell, added a layer of pastry cream and then added a layer of gooseberries that had been stewed with sugar and some cornstarch, It was delicious.
There's an ancient Hungarian recipe for roast beef with gooseberry sauce that I made which was very good. Google revealed that it can be found here http://books.google.com/books?id=ujkMntRNL...ngarian&pg=PA98
in Google Books.
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Any idea if there are any Kosher kitchens that rent-out? Looking for a place to do some catering out of...
Thanks!
I saw this article recently. It's more than a kitchen rental, it's what I would call a business incubator that has kosher kitchen space available.
http://www.kosherspirit.com/Article.asp?Issue=15&Article=188
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I've had varying experiences with KA customer support depending on who I talked to, so, if I were you, I'd call back and discuss it with someone else (and/or ask to speak to a manager). I had to really push one rep to send me a new machine when a 1" chunk of metal fell out of the bottom. Since the mixer technically still worked, she didn't want to help. I ended up getting it replaced, though.
I too agree that it depends on who you speak to. I have a refurbished Pro 600. Refurbs come with a 6 month warranty and mine was almost two years old when this happened. I don't know the name of the part but the whole shaft assembly came out in December. I called customer service and told them that I never exceeded the flour capacity or speed 2 for mixing bread dough (which is true) and I feel that an expensive machine like this should last for more than two years even if it's refurbished. They promised to send me out a replacement refurb as soon as they had one in stock.
Anyhow, a month went by, then two months and still no replacement. After several more calls they sent me out a brand new mixer. Even though it took a while I'm a happy customer now.
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We use a special Persian rice cooker that makes perfect tahdig. You dump in the rice, water, salt and oil all at once and by some magic it works. It really looks like the picture in the link below.
It is very different than a regular rice cooker, click here for some more information.
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Has anyone tried the Chicken Kiev from the Mar/Apr 2006 issue? I was thinking of making it for a dinner party, but I'm going out of town so I won't have a chance to test it out on my family beforehand. It appeals to me because 1) it can be mostly made ahead, and 2) it's chicken. I am also open to other suggestions of main dishes that would fit those criteria. (Between religious restrictions, pregnancy, and just plain dislikes, I can't serve the following: beef, pork, lamb, shellfish, mercury-containing fish, soft cheeses, and undercooked food. So I figure that leaves me with chicken.)
If you're looking for pasta dishes, I've heard( on the CI Bulletin Board) that the Baked Ziti from the lastest issue is getting really good reviews( its on my list to make next month). I've made the spinach lasagna( bechamel) multiple times and that always gets really great reviews too. Both of the above are made with cottage cheese.
I made the Baked Ziti tonight. Very tasty, it was a little loose in consistancy. Next time maybe I'll try a drier cottage cheese instead of creamy.
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This is really more of a question: Is it worth upgrading to the new "How to Cook Everything" by Mark Bittman if you already own the old edition?
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I’ve always been led to believe that roasting potatoes is a fine art. And as my mum is a maestro, I thought it best never to cook them myself. There is a glitch here though: I’m cooking dinner at mine on Christmas day and having visions of my mum carrrying trays of of hot fluffy, crispy roasties through the drizzly streets of London and the poor tatties dying on the way, arriving cold, leathery and sad. So, last week I tried to cook some myself and here is the result, pictured with ginger tuna and lime, avocado, cherry tomato salad - not the most suitable accompaniment I know…
So, I thought I’d go with Heston Blumenthal’s recipe from In Search of Perfection. Surely that’s got to be a pretty perfect potato! I was mightily surprised to find he uses olive oil - the debates that rage over the best roasties always seem to be about goose fat, duck fat, lard… in fact anything but the healthy option. But Blumen knows best. Or does he?
I followed the recipe, leaving out the garlic and rosemary so I could get down to the nitty gritty essential taste of the potato. And I didn’t bother with peelings in a muslin bag - who keeps a muslin bag hanging around? These potatoes were undeniably crunchy on the outside and fluffy on the inside. They looked perfect. But they didn’t taste like the goosey, moreish potatoes I’m used to. There just seemed to be something missing. I don’t really want to advocate animal fat over olive oil, but if I’m only going to have roasties a few times a year, I know what I’d prefer… But what do you think?
I'm with the olive oil school of thought and I consider my roast potatoes to be perfect. I simply cut small red potatoes in half, smear around some olive oil and a spice blend around on a sheet pan and roast cut side down at 400F. The spice is what ever I'm using on rotisserie chicken which what I generally serve the potatoes with, one of the red Penzey's blends. Olive oil is important, vegetable isn't the same. I don't know where I'd get goose fat if I wanted it.
The outside is nicely crisped and a soft inside.
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I've been using chicken feet in my soups and stocks for almost 15years, since I moved to Cleveland. I was inspired by Barbara Tropp's China Moon cookbook to use them, and I think they definitely make a difference.
I think that Americans cook less, and even when they cook, they are tending away from the "old fahioned", so the demand has shrunk. As demand has shrunk, so also has the supply shrunk. I'm lucky to have a relationship with a local poultry farmer who knows I use the feet, so she saves them for me - but when we first started doing business together, she told me she had been throwing them away (she now knows their value; but still gives us some for free!).
They are only available frozen at a few butcher shops in C Town, but I have no idea how they are priced. I expect fresh feet can be had in our Asiatown groceries - I'll pay attention to supply and pricing the next time I'm down there!
You should try a kosher butcher shop too, that's where I find them.
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OK, I'm going to try this question again.
I make bagels that I'm perfectly happy with using the BBA recipe. The only thing is, I can't get the seeds to stick without using egg white which seems inauthentic to me.
All of the recipes that I have seen say that the seeds should stick to the wet dough, well not for me. I have a pile of seeds in the bag and bald bagels.
Also, onion and garlic. I used reconstituted dehydrated onions and garlic and they always burn by the end of baking besides falling off. Are others reconstituting or using them dry, putting them on before baking or sometime during baking.
I just picked up a 50 lb. bag of Sir Lancelot from a local food distributor and am anxiously looking for answers. (At $30 it equals the cost of 3 dozen bagels from the bagel shop).
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The meat surrounding the rib that some are referring to is the spinalis dorsi, see this http://www.seriouseats.com/2007/08/serious...rill-steak.html. Also you can Google spinalis dorsi for more information than you can use.
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I am looking for a sifter or sieve to make my own high extraction flour, as mentioned in "Bread Alone" and "Bread Baker's Apprentice" for several of the recipes. It should be able to remove most of the bran flakes from whole wheat flour leaving it with about 20% bran.
Can anyone recommend a specific model for doing this?
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Recently I have been sampling our city's Persian restaurants and found I like the stews ghormeh sabzi and gheymeh and want to try the former at home. I've gathered all the ingredients but have a question about the meats. I've found the meat in the dish a bit disappointing. I'd guess the places I've had it are using select grade round - I would tend to use chuck or brisket in a stew and none of the recipes I've found suggest a cut to be used.
Anyone know what the cut should be? And how about the use of lamb? Some on-line sources suggest lamb or beef. How about goat?
Any other tips will be appreciated too.
Beef shanks cut up into cubes are best, not too dry and not too stringy.
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I'm finding conflicting information...
I am trying to buy "bread flour" from a distributor. He says he doesn't have "bread flour," but does have high protein flour. Even in our esteemed eGullet forums I have now read that BF is both high and low protein. Which is it?
If he's a good "distributor" he should have quite a wide range...
The flours used in the USA for bread are generally higher in protein content than the flours used for bread in, for example, France.
One can make "bread" with either, but not necessarily the same bread!
If you are wanting to make a light, fluffy, well risen loaf in a tin (for example for sandwiches), then you should be looking for a higher-than-average protein content, perhaps about 12+%. You don't need anything extreme (like 14% or more) - unless you want to see what it does, or perhaps to blend it with something more flavoursome. If, on the other hand, you were trying to make 'authentic' baguettes, then a particularly high protein content would not be what you were looking for in your flour.
Protein content is but one measurable quality of a flour. Its usually the most easily discoverable, but its by no means the only one. Most good bread books will devote several pages to the discussion of flours and their analysis, official gradings in different countries, testing methods and their interpretation.
Its also worth remarking that some flours sold retail as "breadmaking" (or bread machine) flour is stuffed with almost as many additives as a supermarket industrial loaf. Bromate in particular (still used within the USA) would seem worth avoiding on health grounds.
So what's the CIA referring to as bread flour for scones? I usually have in the house King Arthur Sir Galahad which is just under 12% and Sir Lancelot for making bagels which is around 14% protein. I've always used the Sir Galahad and got good results in my scone making. Now I'm tempted to try the higher protein flour now and see what happens.
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Okay my clear flour has arrived and I'm ready to experiment. But, before I start Can anyone tell me what per cent protein is Clear Flour so at least I would have some gauge as to what hydration I need in the rye bread recipe?
Any help would be appreciated
Although the clear flour may have a high protein content it will actually make a denser rye bread than if you use bread flour. As Tino pointed out clear flour is not very refined and will not act like high-gluten flour.
Marc, was this your experience, that the rye was denser and not lighter baked with the clear flour? This is a more traditional crumb.
Saluki, keep us posted! Zoë
Well, this was my first experience baking rye bread so I can not say that it is more or less dense. What I can say is that is was the same texture and taste as a Jewish rye from bakeries that use the traditional techniques of a rye sour. It is something that I never thought would be achievable at home. The crust was maybe not as crisp but that can be worked on.
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Okay my clear flour has arrived and I'm ready to experiment. But, before I start Can anyone tell me what per cent protein is Clear Flour so at least I would have some gauge as to what hydration I need in the rye bread recipe?
Any help would be appreciated
I think that is 14% but it is a lower quality of protein than is found in AP or bread flours. I used all clear in place of all of the AP in the recipe and otherwise followed the recipe and it came out great.
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If you look at Fleischmann's website, at the bottom right hand corner, the green unsalted spread in a tub is non-dairy.
eta: I don't think I've ever seen their sticks here, and I don't know about them.
The unsalted sticks are non-diary. They also are in a green labeled package.
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Real Jewish rye bread uses clear flour for the non-rye component (see Secrets of a Jewish Baker). For those that don't know, clear flour is what remains after the first extraction and still has a lot of the dark outer parts of the grain and has a high protein level. This is what makes the loaf firm.
I have some on hand and have been thinking about trying this method using it. Rye bread has been my culinary Mt. Everest and I haven't attempted it yet. One of the best Jewish rye bakeries in the world is down the street from me and I'm afraid that I not going to be able to meet my own expectations. From the pictures that I've seen posted though, I think that I may be able to come close.
Zoe, do you have any thoughts on using clear for the AP in the recipe.
Marc
Hi Marc,
Yes, the clear flour would work beautifully in the recipe. I haven't tried it in this particular rye dough (we tried to avoid special ingredients for the book), so I can't give you the %, but it should work. If you use it will you let me know what you think. I'll get some and try it as well.
It would also be good to use in the whole wheat breads.
Thanks! Zoe
I baked a loaf last night out the dough that I prepared on Thursday night. I made half of a recipe using clear flour from King Arthur in place of the AP flour and medium rye also from KA.
The results were totally amazing. I have local access to authentic, high quality Jewish rye bread so I have what to compare this to, and my loaf of is at least of equal quality which is really saying a lot since good rye bread is hard to come by now days. The only fault was that the crust is not as crisp as that from the bakery, probably due to fact that I don't have a commercial oven.
The photos came out so bad that I'm not going to post them.
It just doesn't feel right getting such good bread with so little effort.
Marc
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Real Jewish rye bread uses clear flour for the non-rye component (see Secrets of a Jewish Baker). For those that don't know, clear flour is what remains after the first extraction and still has a lot of the dark outer parts of the grain and has a high protein level. This is what makes the loaf firm.
I have some on hand and have been thinking about trying this method using it. Rye bread has been my culinary Mt. Everest and I haven't attempted it yet. One of the best Jewish rye bakeries in the world is down the street from me and I'm afraid that I not going to be able to meet my own expectations. From the pictures that I've seen posted though, I think that I may be able to come close.
Zoe, do you have any thoughts on using clear for the AP in the recipe.
Marc
Hi Marc,
Yes, the clear flour would work beautifully in the recipe. I haven't tried it in this particular rye dough (we tried to avoid special ingredients for the book), so I can't give you the %, but it should work. If you use it will you let me know what you think. I'll get some and try it as well.
It would also be good to use in the whole wheat breads.
Thanks! Zoe
I made the dough tonight using clear flour for all of the AP. I hope to bake on Sunday, I'll be back then to let you know how they turned out.
Marc
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I have some on hand and have been thinking about trying this method using it. Rye bread has been my culinary Mt. Everest and I haven't attempted it yet. One of the best Jewish rye bakeries in the world is down the street from me and I'm afraid that I not going to be able to meet my own expectations. From the pictures that I've seen posted though, I think that I may be able to come close.
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.
I though you'd never ask
It's Lax and Mandel and it's possible that they do mail order if you give them a call.
Handel's Ice Cream
in The Heartland: Dining
Posted
Great ice cream. Neither of the two locations I've been to have seating though.