Jump to content


participating member
  • Content count

  • Joined

  • Last visited

About IndyRob

  1. Thaw it overnight in the fridge. Take it out later and do not go back and forth. The water content you're seeing is likely from the freezer taking water from the dough. The freezer is a very dry environment, If the dough is in a bag it will be contained there. It needs to be allowed time to go back in when the dough is taken out of Colditz . Incidentally, this is the same for, say, an already baked baguette you've stashed in the freezer. Don't open the bag until it's completely thawed.
  2. Can You Name These Beans?

    For names, I was going to suggest Francis Scott, Rudyard, Pierre-Auguste, Giacomo, Nikolai, Pierre-Geoffreay, Oweyn, Filbert, Miles, Rauf, Geffron, and Denston. But I see you have your own agenda. So yeah, go with that.
  3. Frozen dough shouldn't mean dead dough. Thaw it in the fridge overnight and then let it come up to room temp. Then treat it as you would new dough. It should still rise (not as well as never frozen, but still....).
  4. For me, it depends on the style. Hand stretching for sure for most styles. But what I call midwestern style is happy with a rolled, very uniform dough that is square cut. [ETA] Chicago deep dish style dough is not really rolled or stretched, but rather, sort of mushed around the pan. [Back again] Cracker style crust is also another good rolled style.
  5. Searing after SV

    I think there needs to be a distinction between searing and charring. Charring may have its place, but it's not searing. Please do not char a great steak.
  6. It looks like APRN has had an awful year. We just had a new Kroger open up in town that is offering meal kits.
  7. I don't like it. I like competition. Not monopolies.
  8. I'd be interested in any 'sage advice' myself. I have a lot of it on my kitchen counter right now. Along with a couple handfuls of parsley.
  9. Lasagna Wars

    I do a 'cajun lasagna' that I'm starting to prefer over Italian versions... Make ricotta/paneer by boiling (stirring constantly) a gallon whole milk and adding some citric acid at the end (a gallon will make enough for two of these recipes unless you make a bigger one). Drain well (squeeze if needed) so you have a dry cheese (important). Use about 12oz mixed with two eggs and seasoned liberally with S&P. Chop an onion, a green pepper and a couple of stalks of celery (trinity). Sweat these with some salt. Let cool somewhat. Chop up a large andouille sausage into 1/4 inch dice (actually, I just roughly cut it up and pulse it in a food chopper a few times). Grate about 12oz mozzarella/provolone cheese. Grease a rectangular pan and place 4 wonton wrappers on the the bottom. Randomly dollop (roughly tablespoon sized dollops) each of the four mixtures side-by-side all over to make a layer. Add four more wontons and do a second layer. Then four more and a layer of the mozz/prov. Cover with foil and bake 40min at 350. Remove foil and go another 10-15 minutes until cheese is golden. Let cool somewhat before serving. The cheesiness and wontons makes for a lasagna that holds it shape and structural integrity. Each forkful should hold together and includes the cheeses, spicy sausage and veg.
  10. I was wandering through a Goodwill store the other day and noticed two different bread machines for cheap. I've never owned one before so I don't know if they'd be worth a gamble. But seeing as how it appears we have a new bread machine topic, I wonder if there are certain ones we should keep an eye out for.
  11. It looks like there's been some sort of editorial fiasco with the thickness measurements. The recipe specifies 2 X 500g steaks. A typical grocery store T-bone would be a match at slightly over 1 lb and those steaks, as well as the steaks in the pic, are clearly not 1/8". From there, the rest of the recipe seems reasonable (if unremarkable).
  12. Thanksgiving Side Dishes

    5) They note, with some interest, the distinct lack of 'Turkey Houses' to compete with 'Steak Houses', 'Fried Chicken Shacks' or 'Pork Palaces' 6) They just don't like turkey. Just like they don't really like venison.
  13. Arby's - The Topic

    I saw something elsewhere - unfortunately in a place I can't recall - that the whole 'we sold out' thing was sort of a set-up. They only stocked enough product to sell 70 sandwiches a day. A quote from the linked article seems to confirm... So they sold 250 sandwiches in 5 hours and are now out for the rest of the promotion. Hey wait, this article was from last year. Oh well, probably the same routine this year.
  14. Thanksgiving Side Dishes

    My family tends to stick to tradition even though we'd never think to eat turkey at any other time of year. But I discovered my in-laws didn't really care, so I was able to do a nice rib roast one year. Someday I'll do a big porchetta. It also strikes me that mushrooms could play a larger role than they generally do. Either sauteed or as a sauce.
  15. Thanksgiving Side Dishes

    Do a search for Lenora's Yeast Rolls. (from Bernard Clayton's New Complete Book of Breads)