BadRabbit

Anybody know of a good online source for dried peppers\chiles? The last few bags I've bought at the store have been tasteless. They are something I don't use very quickly so I would rather just order online if I can find a superior product.

And yet we have few restaurants dedicated to eating large quantities of nuts, seeds, and eggs. Ever heard of Waffle House.

That's true too and is covered in one of the studies I linked but historically my statement is true also (i.e. before calorie counting and modern dietary concerns) . Modern pressures and tendencies of women to eat more healthy has just broadened an already existing gap in food intake and preferences.

In addition to the scientific evidence in the studies linked above, I would bet that most people who have worked in restaurants could guess gender information fairly accurately just by looking at a food ticket. I worked in restaurants for 10 years and can tell you that in all of them (I've worked from oyster bar up to very fine dining) women order the vast majority of salads and men order the most steaks. It's not like these things are counterintuitive either. It is easy to posit why men would have evolutionary pressures to eat foods with higher caloric densities.

I do not have a recipe for lace... does not sound very appetizing. Re. rabbit, I am looking for some fresh caught to make either sausage or a terrine de lapin. I, also, would like the sources of these apochryphal studies. Padon the delay but I took the time to look all these up in my school database to make sure that the actual studies match the abstract. I then used Google Scholar to pull up the following links so that everyone would have access to them. There are literally thousands of studies and I couldn't find one that tried to assert that the differences between the eating habits of men and women were statistically insignificant. In fact, a great number of studies in respected nutritional journals start off with the ideas I put forth about gender preference and intake as axiomatic. I take that to mean that the field has come to broad consensus on the subject. Here is a popular press article dealing with this subject. http://www.salon.com/food/feature/2010/07/01/food_gendering A study that shows that men prefer red meat more than women (granted this is with a fairly young demographic). http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6T-45R0VSF-3&_user=10&_coverDate=07%2F31%2F2002&_rdoc=1&_fmt=high&_orig=gateway&_origin=gateway&_sort=d&_docanchor=&view=c&_searchStrId=1696335506&_rerunOrigin=scholar.google&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=2997f30ad90e9703262a0b60fc4c3710&searchtype=a Evidence that this is not just Americans. Finnish Men also eat more meat than Finnish women. http://eurpub.oxfordjournals.org/content/17/5/520.short A British study that shows that women typically follow what they term as a "virtuous" diet (i.e. healthy, more fruits and vegetables, limited red meat, low fat). Men typically followed what they termed as a "robust" diet (i.e. one that targeted foods that have high caloric density like red meat and carbs and neglected low caloric foods like green vegetables). http://www.emeraldinsight.com/journals.htm?articleid=870649&show=abstract A study that deals with some of the reasons why women eat differently (e.g. social pressures). These same types of social pressures also tend to push men towards "masculine" eating habits like meat and potatoes. http://psycnet.apa.org/?fa=main.doiLanding&uid=1991-27394-001

Mjx, I'm on my phone right now so I can't pull up the research but let me clarify because you seem to have misunderstood what I stated. Research shows that men eat larger proportions of animal protein and starches in their diets that women do ON AVERAGE. These are American studies so I can not account for their applicability worldwide. Men typically eat diets higher in protein and carbs because ON AVERAGE men have higher metabolism rates. Modern political correctness has warped people to the point where any suggestion that men and women are different is treated as sexism. Sometimes it's just fact.

I hope those of you getting all upset are feigning your distress. I'm sure that there are men who enjoy lace and eating like a rabbit but that's not the typical man. Men eat meat and starches more than women. There are plenty of studies that show this to be true but just like all generalizations there are plenty of data points outside the norm. I swear a lot of people just sit around looking for something to be offended by.

The Gamekeeper in Boone, NC It's in a town named for a real man's man, they serve boar, snake, elk, and all other kinds of stuff you would hunt and kill, and the place is all wood and has antlers for chandeliers.

I would't think so. The flavor difference between regular and cultured butter is pretty subtle. And in the quantity used, I'd think there'd be very little difference. But I have been considering adding culture directly to a starter. I was actually thinking because the cultured butter would contain extra lactobacilli not from direct flavor contribution.

Would adding cultured butter to sourdough make it more sour?

I got to thinking about this because I am working on a sourdough I would like to hold a little longer. I've got the flavor where I want it and so now I'm thinking of adding fat. I know that there are going to be some changes I want (e.g. extended shelf life) and some I probably don't (e.g. less crispy crust). I figured if different fats acted differently then I might be able to pick one that limited the bad effects while giving me the ones I wanted. All this might be moot because there could be no appreciable difference between fats which is why I posted the query because I have no idea.

Looking through the archives, I've seen the topic of fat in general and how it affects bread. However, I was wondering if there is a difference in the way particular fats affect bread and rolls. For instance, does shortening produce a softer crumb than butter? Does oil provide a chewier crust than shortening? Etc...

Whole Foods always gets me with cheese. Lots of times it's what's out as a sample but I also ask whoever is behind the case to cut me a piece of something interesting that they like. One guy at my local has nearly identical taste to mine and I have bought some of everything he's ever had me try.

This is what I have almost every morning except I use country ham and add a little cheese. If I'm really in a hurry, I'll spray down a round creme brulet ramekin (about 3.5 in diameter) and cook an egg in it in the microwave for 45 seconds. You have to cover the ramekin well but it actually makes a pretty decent egg. It's light and fluffy with a done white and runny yolk. It also happens to be a perfect diameter for my homemade English muffins and provides a uniform thickness of egg throughout. It's not as good as a fried egg but it's a lot better than no egg.

I did the ultimate cheater pork once after hearing about it on Splendid Table and finding the recipe on their website (it uses butt or country style ribs). I changed the spices to my usual rub but did follow their process and use of LS. It produced a good pulled pork for sandwiches. I don't know if I would have attempted to serve it as straight BBQ (i.e. not on a bun) because the lack of bark would have been more noticeable. The flavor is very good and the texture is tender though somewhat homogenous due to the aforementioned lack of bark. I smoke butts all the time and a good one in my smoker is one of my real passions. That said, I wouldn't hesitate to use this recipe if I couldn't smoke for some reason. I'd also like to second using LS for mayonnaise. RB's Flip Burger Boutique's fries (fried in duck fat) with the smoked mayonnaise is incredible. I always use Wright brand LS.

Not sure what sort of sourdough-tending regime you follow, but I feed my starter, leave it out at room temp (very loosely covered, generally takes 2-6 hours depending on ambient temp) until it doubles, stir it down, THEN I put it back into the fridge. So it has ample time to absorb anything local floating around. I do the same but even loosely covered at room temp I would think would keep out most stuff over such a relatively short time (if you were leaving it out for days I could see how the little gaps around the covering would eventually let in enough to make the difference). The only time I could think of that there would be prolonged exposure to air would be in the fridge 2-3 days.

My mother is a spectacular southern cook so I learned all the standards. Country fried steak, cornbread, greens, yeast rolls et al. Her most "adventurous" dish was salmon croquettes (though she served them with ketchup). She is also a fantastic baker but I hated to bake until I was in my mid 30s. I now often call her to tell me why my cookies went flat or my pound cake deflated. My father taught me to grill meat.

I'm not sure this would necessarily tell you what you want to know. It could be that the baking of the flour would denature the proteins in ways that would make it harder for yeast to break down. It might do that a little, but I'd be surprised if the yeast wouldn't grow in cooked flour to a degree. They are hardy buggers. But if you want to get all rigorous on me , we could just substitute a sterile sugar solution for the flour and see what grows. I had no idea either way. I was just throwing something out there. I am sure that the studies mentioned above controlled for that and andiesenji said she toasts flour ahead of time so it obviously doesn't cause too many issues. After the response in this thread, I went and looked at a few of the sources. I had thought that I remembered Reinhart being one of them but he says something that seemed to agree with the above hypothesis but after reading it again I don't think he was. He was the most respected of the people I had read that were suggesting it (or I thought were suggesting it in his case). Hungry C, Along the same lines as the query about AC, why would a wild yeast be so dominant in a controlled environment like a refrigerator? The inside of my fridge has little in common with my local environment. I can see how a starter kept outside would eventually be taken over by local yeast but I fail to see the advantage my local yeast would have over the wild yeast in the flour when in a fridge. Also, since my starter in the fridge is mostly covered, it would seem to be exposed much more to the flour used in feeding than any airborne yeast.

I'm not sure this would necessarily tell you what you want to know. It could be that the baking of the flour would denature the proteins in ways that would make it harder for yeast to break down.

Why are so many experts claiming that the local yeast theory is incorrect and that ALL the yeast activity comes from the flour? The changing flavor is easily accounted for by positing that bags of flour (even from the same brand) are likely ground from grains grown in lots of different places. It could be the feeding from different bags of flour over time that causes the change. Also, I would think that modern air conditioning would eliminate most yeast from the air in a typical kitchen. I use hypoallegenic filters in mine that I would guess removes most larger particles (of which yeast would almost certainly be one). ETA: I don't think that the presence of yeast in the air is in question. What is unclear is if in the average kitchen there is a strong enough concentration to ever innoculate a starter.

I've seen in several books over the last year of baking that the wild yeast in sourdough comes from the actual grain that the flour is made of and does not come from the air in one's kitchen as many believe. The idea of "capturing" wild yeast would therefore be a myth. If this is true, then is there any real point in making bread this way instead of just buying a known good starter culture? Either way, you are just bringing the wild yeast into your home in a bag as opposed to the romantic notion of capturing a unique blend of wild yeasts native to your home region.

Dr Spice, If you are cooking grits in 15 minutes, you're making quick grits. We're discussing real stone ground grits which take much longer.

Bacon infused vodka goes great in a Bloody.

Here is a very good, and very easy baguette recipe that I have used for hoagies. Just scale to the size you want. Thanks. I'll try that one. At 75% hydration, I bet it's no fun to work with though.

I've tried every roll\hoagie bun\baguette imaginable down here and none work like I want them too. That's why I was hoping for a good home baked bread recipe. Our supermarket bread is abysmal down here (hoagie buns and sandwich rolls are typically just elongated hamburger buns). There is a tremendous bakery in Birmingham but they don't have anything appropriate for this purpose.