HungryC

Samosas!

I dislike canola oil....even in a freshly opened bottle, I can often detect very unpleasant odors. My default is olive, and I use peanut for stir fries and deep frying. If either of those won't do and I need really neutral, I go with grapeseed. Seriously, there's something in canola that causes me to go "yuk".

I had the same thought as Chris: four days is a looong time for an uncooked egg mixture to sit around in the fridge. Regarding the eggs, their flavor can vary depending on the chickens' feed, but "off" flavors aren't really common in commercial eggs. If you were using backyard eggs fed on table scraps, I'd suggest the eggs as an odd-flavor culprit. But it's probably just going south, thus the funky taste & texture.

Okay, I'm considering a Smart Oven, but I don't understand the controls. Is everything preprogrammed? Or can I set it for x minutes at x degrees? I saw a brief in store demo, but the demonstrator emphasized the preset auto cook modes, and I didn't quite understand if I could get any temp I'd like for any time period I need. (Though its ability to hold a quarter sheet pan is pretty compelling.)

Did three racks of St Louis spareribs, turbo style: two hours at 325-350. Here's how they looked one hour in. Finished product has a nice smoke ring, great texture...without too much advance planning. Cooked indirect, over the plate setter, legs down, over a drip pan on the grid. Oops...sorry bout the sideways pic!

Regarding the week old brioche: it was fried, for Pete's sake! The direct heat of frying will cause it to puff, even if its past its prime as a baking dough. You can't compare dough handling for a fried pastry to the needs/method used for baked dough. Frying covers a multitude of sins.

Of course you can store it for later use...see the various jarred rouxs (light, medium, dark, and dry) available at my local WalMart. At least six different brands, at last count. What, your large chain stores don't carry roux in a jar? http://bouillie.files.wordpress.com/2011/06/p6100106-1.jpg

Freezing does not kill yeast. You can freeze brioche after the initial rise, but before shaping. Punch it down, divide into appropriate portions (and preshape, if you're planning to make rounds, tetes, or small shapes), then freeze in an airtight container/baggie (spray w/oil to facilitate removal). Defrost at room temp for a couple of hours, shape, then rise as usual. A few resources: Peter Reinhart's Bread Baker's Apprentice has three brioche variations & good beginner's info about brioche on pp 123-130. And Zoe Francois' Artisan Bread in 5 Minutes a Day has a recipe for a brioche dough that keeps for up to 5 days (plus some freezing instructions). Other things to consider: beware the butter in the brioche absorbing "off" flavors from other items stored in the fridge. Be sure it is well-wrapped & airtight, and don't stick it next to the chopped onions, LOL.

Autolyse: it's a baking term referring to the mixing of flour & water, then a resting period before the kneading takes place, or a "hydrated rest". If you're a student of pastry and bread, it should definitely be part of your vocabulary. See a brief description for the layperson: http://www.slashfood.com/2008/08/21/baking-terms-defined-autolyse/ You should also seek out the work of Raymond Calvel, the French baking expert par excellence, who coined the term.

Depends on the amount of yeast in the dough....a lower-yeasted dough will last a bit longer in the fridge.

Agreed--if he has a BBB, then he probably has a WalMart and/or local hardware store. WM carries Lodge brand enameled cast iron as well as Tramontina cast iron; both are decent quality products for the price. Many independent hardware stores also carry Lodge's preseasoned line of uncoated cast iron (it is quite inexpensive considering the longevity of CI). I'd start off with a 5 quart dutch oven and a 9 quart dutch oven....and WalMart offers a "ship to store" option that allows you to shop online and saves you the shipping costs; Ace hardware stores offer the same service. Then move on to some Allclad stainless steel saute pans/skillets/sauciers. And throw in one nonstick for eggs: BBB carries Scanpan nonstick in a variety of sizes.

Moderation in all things....yes, I use butter and bacon grease, but I also use a tremendous amount of olive oil, with some walnut, peanut, and grape seed too. No canola, as it smells bad to me & Is highly processed. Can't say I'd switch to all animal fats considering a family history of heart disease. Would rather have the cholesterol come from some dairy and cheese than lard and butter in everything when olive oil works just fine for me in so many applications. Agree 100 percent abouth the artificial sweeteners, though. Nasty tasting. Have no use for 'em.

Agree with above posters....go sourdough, leave out the fat, and you won't need the added gluten. Your proportion of whole grain to white flour (600g total to 400g) isn't so terribly high.

Michael Doyle was the first name I thought of....but I have not seen him present, so I can say if he'd wow the crowd on that front.

Remember the old saying, there are no bad jobs and no bad employees, just bad "fits". (okay, it's not completely true, but it does apply to so many settings.) if you can't handle the pace and aren't comfortable with the treatment, then find another setting that works for you. Maybe a lower-volume establishment? Also work on your relentless personalization of the circumstances: the chef is busy, trying to get things done. If he/she yells, it's not about YOU, it's about getting the job done. If you need a more supportive environment, you're going to have to find another place. Repeat to yourself, as often as it takes: it's not about me, it's not about me. It's about the work/product/business.

I'm planning a new kitchen as we speak...will have granite on the perimeter counters and marble on the island. Best of both worlds. If you want to experiment, call a stone supplier and ask to purchase surplus sink cut outs...you may be able to get decent sized samples of both materials to try out.

Repetition is key...but this can be frustrating for the cook who likes to experiment. Is your goal to get really good at a dish, or to create a sense of belonging through food? You can start with your workplace....be the person who brings in X every Wednesday morning, be it fresh homemade cinnamon rolls or muffins or homemade crackers. And cook what you like--those friends making hunks of meat on the grill will probably jump at the chance to eat something different. Or, learn to bake bread; it will keep you occupied for a lifetime of kitchen experiments and tap into a tradition stretching back millennia. Plus the finished product is easy to share.

Here in south Louisiana, it's also lotus harvest time. In cajun french, they are called graines a voler, which means flying seeds. Often eaten raw, but more frequently boiled with salt.

Just down the road in Colonna is osteria Il Bersagliere....so very tasty! http://www.osteriailbersagliere.it/index.asp Your photos make me want to hop on a plane.

I've made it a couple of times, see recipe & photo here: http://bouillie.us/2...ith-lamb-pitas/ I frequently use premade pita...inauthentic, but quick & tasty. Anissa Helou's Mediterranean Street Foods cookbook has a good pita recipe, IIRC. edited to fix links

I like the square Lexan Cambro lidded containers. More expensive than the white plastic, but you can more easily see what's inside, and they fit better in a fridge or cabinet.

It's good for keeping hot dips at serving temp. Also, to keep clarified butter warm.

Maureen, the closest thing I've found to "real" Italian ricotta comes from Dancing Ewe Farms in NY. http://www.dancingewe.com/ I first tasted it at Domenica, the John Besh/Alon Shaya restaurant in New Orleans, and it was so good, I begged the kitchen to sell me a pint to take home. Very very creamy, with the almost fluffy, light texture of the real thing. My idea of the perfect breakfast is a good wild yeast bread, toasted & spread with ricotta and honey. Cheers, Celeste U

Glad to hear it...I ordered it and am eagerly awaiting delivery.

Also look up some methi dal recipes...some cook it like a lentil so it's not just a seasoning, but the main ingredient in a dish.