cakewalk

Flo Braker has a recipe for her own version of tunnel of fudge cake in one of her books, but I forget what she calls it. She doesn't use any mixes (of course), and she also doesn't use a Bundt pan. Her version is baked in a Pullman loaf pan. It's a recipe I've been meaning to try for years, but I never got to it. (That list is rather long for me.)

http://anhsfoodblog.com/2010/07/cottony-soft-chiffon-cake-baking.html/ I think this blog gives a good explanation about the roux. Also see this: http://kitchentigress.blogspot.com/2014/10/marble-butter-sponge-cake-tang-mian.html It's all about getting your dough to a pillow-like softness. I can understand this as a goal for cake, not so much for bread, since I think there's a fine line between soft and mushy, but that's just a matter of taste. The method fascinates me. The roux method is used for Japanese milk bread, which is known for its softness. http://www.food.com/recipe/japanese-tangzhong-milk-bread-water-roux-493704 Cakes seem to use a fat-based roux, while breads use a water-based roux.

Chocolate fondue.

Smithy, that is stunning. Can you tell us what recipe you used?

Damn. Counter space, shelf space, freezer space. Gardens!

I've also read about the "add sugar" technique. In addition, I've read that you can add salt if you want to freeze the yolks for a savory, rather than a sweet, application. I am skeptical of both. Everything I've read says "I heard that you can ..." but I've never read anything that says someone actually did it! So I would use those yolks to make lemon curd.

I don't think all yeast doughs are bread. Babka is a yeast dough, I wouldn't call it a bread and I wouldn't use it as a bread. Many sweet doughs create yeasted cakes, but not breads. There is a distinction to be made, although different people would draw the line in different places. I find it hard to believe that the Modernist Cuisine folk need to learn about bagels and such, or cookbooks about bread. So I'm kind of wondering what the OP is getting at (in all her posts).

I wasn't really thinking about the book at all. I thought it would make a good topic for eGullet, similar to the Chinese Desserts topic. I don't have any background about Chinese breads, but Shalmanese seems to know his stuff, and the wink was for him to maybe start a new topic.

Well that sounds like a new thread to me.

I never heard of these, but I love anything that contains sesame of any sort. Does this sound right to you? (Scroll down for the bread recipe) http://dooleysdoodles.blogspot.com/2011/02/my-favorite-mongolian-barbecue-sesame.html The dough is not yeasted, but is made with a roux. I've tried this with cakes, but not breads. They do look very interesting.

How are you defining "iconic"? I think it's an odd word to use for something as new as Tartine Bakery/Chad Robertson.

And "my" city is New York, and I was just about to write the same thing that Darienne wrote (with one obvious change). The differences between the two bagels would make for a nice read. And if you really want to get complicated, you can include the Jerusalem bagel, which is an entirely different thing. There are probably others as well.

I also saw this a while ago, there was a photo on Tastespotting of macarons made with chickpea liquid. But while it made me curious enough to read about, it didn't make me curious enough to try. Although with the price of eggs going up, this might soon become a popular alternative. That chocolate mousse does look good. How does it taste? Can you tell that there's something "different" about it?

Those look delicious. I have not had a bialy in years, but I'll give you a bit of (completely subjective) background. The bialys I remember from when I was growing up (the Bronx, early sixties) were much thinner than those in the photo. Generally, bialys were not sliced in half like a bagel, they were eaten whole with a bit of cream cheese or whatever smeared over the top. (I always liked them plain, but that's the way I like most fresh bread.) Also, the topping - which was onion and garlic exclusively, I don't remember anything else, ever - was much more sparse, just a hint really, and only in the very center. The main thing about bialys, and I think the reason we don't see them so much any more, is that they had to be eaten almost immediately or they would go stale and be hard as a rock. Almost no shelf life. But a fresh bialy still warm from the oven was one of life's simple pleasures. Bialys seem to be making a comeback, but they're plumper and have more/different toppings, like yours. It almost seems to be a necessity. I'd be interested to see your results from Secrets of a Jewish Baker.

You don't have to be Jewish to make kugel! Interesting point, though. I have eaten and made many different types of kugel, but I don't remember ever eating kugel for dessert, even the sweet ones. (But it's never too late to start.)

Fascinating stuff. There are so many different worlds out there. Thanks for bringing them here.

Wow, and I thought that was just a New York thing.

What's not to get? Your baking is inconsistent, so you get inconsistent results. (That will occur consistently!)

Kalustyan's (a spice store in NY) has at least 10 different types of za'atar. Syrian, Lebanese, Jordanian, you get the idea. They all look different, too, so I'm guessing they have different herbs or a different balance of each herb. I often find prepared za'atar to be too salty. Never realized it specifically called for thyme, I always thought the predominant flavor (when it wasn't overwhelmed by salt) was wild oregano/marjoram. Nicolai, your mix looks beautiful.

Mint tea is one of the few teas I'll drink. I'm not fussy about it, except: it's one of the few hot drinks I'll add sugar to, because it's better on the sweet side; and I think spearmint is much nicer than peppermint for mint tea. I've mostly seen people make/drink it "by the glass." IOW - teabag, mint leaves (still on the stem), and sugar in a glass (not a mug), pour hot water, stir. Voila. Mint tea. One of life's simple pleasures. (Even better with a piece of baklava.)

Has anyone noticed that TJ's dried tart cherries have changed? They used to be so great, and now they are not so good, it's very disappointing. For starters, they are much less tart. They are also somewhat slimy. (That's not really the right word. But they're no longer sticky.) I know sometimes dried fruit is sprayed with mineral oil. It seems like the tart cherries now have a massive dose of it. I've used them regularly for several baked items (biscotti, a particular pound cake) and the last time I made them the cherries just didn't add the flavor they used to. Eating them out of hand also, it's like a completely different item. I will stop buying them if this is their new incarnation. Anyone else notice a difference?

Made the barazek. Now this is one good cookie. I have trouble loading photos, but the truth is they look exactly like the photos on the website. A bit of a pain to make with all the dipping, but then I found a YouTube that showed another method, which made it much easier. The cookie is not very sweet, which surprised me because of the honey/sesame seed topping. It's a bit crumbly in texture. Very nice flavor, the sesame/honey is distinctive, the pistachios a nice surprise. Some of the recipes I've seen add different flavors to the cookie dough, one had some mahleb, another added a bit of orange water. I think both would work well but they're not necessary. I don't know where this cookie has been hiding, but I'm glad I found it!

On this rainy afternoon I'm baking barazek. I had never heard of this before, but I happened to see a photo somewhere and it was love at first sight. It's a middle eastern treat, they seem to have originated either in Lebanon or Syria. It's a butter cookie that is rolled into balls, dipped into pistachios on one side and then a sesame seed-honey mixture on the other side. Put on baking sheet, flatten, and then bake. First batch is in the oven. There are many different versions of this cookie. I pretty much followed this one: http://chefindisguise.com/2012/12/12/honey-pistachio-sesame-cookies-barazek/

dcarch, that looks like a beach umbrella. Pretty, but I wouldn't eat it! There's always something new to learn here. That grape jelly thing, my goodness, when I first read it I thought it was a joke. As for mayo with hot dogs, and mayo with baloney, well, in this part of the world (NYC) it's known as "goyishe." Kind of like Woody Allen's amazement at roast beef on white bread with mayo. Not that there's anything wrong with that. To each his own. If you enjoy it, eat it.