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Anna N

eGullet Society staff emeritus
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  1. Anna N

    Sausage Roll Question

    Anna N replied to a topic in Cooking

    Absolutely. They are not diet food and should never be shoehorned into being so.
  2. Anna N
    Not sure if you’re asking about the flour or the rye one. The rye one grew overnight last night. According to what I read I should not expect it to increase in volume the way the flour one does. I wasn’t at all sure that I was going to be successful with the white flour one but all of a sudden it took off. I am keeping them in the window where the temperature is around 68 to 70°F although I suspect it fluctuates much more than that. I want to pinch myself that I actually have some of these things living. I never thought it would ever happen and had sworn them off.
  3. Anna N
    I love them all!
  4. Anna N
    Lively rye levain. I spent years and years trying to get one of these things to actually live and now I have two that I can easily share with someone else. I will be grateful to the books for that if for nothing else. And with this lively rye levain I made: Two small loaves of the Jewish deli rye. Despite a brand new blade in my lame I still managed to tear rather than score the top. I was not happy with the crust out of the oven because it was hard. Not crispy— hard. So I immediately brushed the crusts with butter and will see how that works out. I did brush with oil before proofing but I believe I should’ve done it again before baking. It’s a learning curve as they say.
  5. Anna N
    Thank you. I think. Because now I want to try it again and I was going to give up for a bit. You are correct, this is a thick, somewhat dry smear (although I notice that @Raamo‘s seems lighter both in colour and texture). I am not 100% sure that I particularly like what rolling the dough so thin does to the texture of finished product. It too seems rather dry. I doubled the ingredients for the smear and the raisins and wonder if I should cut back to perhaps one and a half times. Don’t know if that would make any difference. Really do appreciate your input. Don’t think my bank account will stretch to a sheeter (but I know a pastry chef who owns one).
  6. Anna N

    Dinner 2017 (Part 6)

    Anna N replied to a topic in Cooking

    I will be right over for that liver and onions! Please hide that tofu and eggplant thing though. It is very hard to find thickly sliced liver. Lucky, lucky you.
  7. Anna N
    Sharp cheddar with Major Grey’s chutney on toasted (Modernist Bread) whole wheat sandwich loaf.
  8. Anna N
    Tunnel or not I sent a photograph by text to my granddaughter who wanted to know if she could drop by after she finished work at 9 pm and grab what was left of the loaf! She felt quite sure she could plug the tunnel with some Nutella.
  9. Anna N
    @Mmmpomps Wow. That makes me want to rush out and buy an eye of round.
  10. Anna N

    Dinner 2017 (Part 6)

    Anna N replied to a topic in Cooking

    I am not Kim but I know something about roasting shrimp. These are the best. No reason for your other (and equal) half to object, promise.
  11. Anna N
    Brilliant. Congratulations. Edited to add: Now I can go to bed!
  12. Anna N
    I don’t know and that’s the truth. I just carry on with my life and every once in a while go over and check it. I’m guessing somewhere around two hours. Now I’m becoming anxious for you!
  13. Anna N
    Don’t forget your egg wash and don’t forget to slash! Just saying. We need to have each other‘s back‘s.
  14. Anna N
    Pretty much nailed the swirl but now I have a tunnel. And it isn’t going to take me to Paris. I can tell just from pressing on the second loaf that it’s suffers from the same tunneling issue. I am absolutely not going to make it again for a few days at least but if anyone wants to chime in and offer some solutions for my new problem or at least my worsening problem of tunneling I will be happy to follow your suggestions when I’m over my sabbatical from this bread. Ain’t that a magnificent scroll?
  15. Anna N
    Drooooool.
  16. Anna N

    Dinner 2017 (Part 6)

    Anna N replied to a topic in Cooking

    I was given two of these little honey nut squash and some tomatoes. I roasted the squash and then brushed it with miso and butter. Tomatoes I roasted with some garlic, some herbes de Provence and some parmesan cheese. I smeared the tomatoes on some bread. (And largely ruined the whole thing by drinking one of the beers that the (adult) kids keep in my fridge.)
  17. Anna N
    I did. And I covered it with plastic and a dish towel in five minute increments to let it relax so I could roll it out some more. It’s a very springy dough.
  18. Anna N
    Will be very happy to see the team drop in here from time to time and address some of our questions. Mind you we seem to have a fair bit of expertise already here!
  19. Anna N
    The recipes are quite amazingly resilient. You may not get a prize winning loaf but I can almost guarantee you will get something eminently edible and miles above anything you can buy.
  20. Anna N
    I am surprised you’re finding it to be dry. I find it to be a beautiful silky, soft dough that is a joy to work with. Be interested to see how it progresses.
  21. Anna N
    Thank you, Shelby. With so many people trying to help me get the results I want I feel compelled to continue trying. But I need to rest now from raisins and cinnamon stuff. If you were next-door I would happily give you my bread.If you were next-door I would happily give you my bread.
  22. Anna N
    I read and I reread and then I read again the section on cold proofing and never did grasp that they really, really wanted me to bake these icy doughs. It couldn’t have happened anyway unless I threw the bannetons into the oven which wouldn’t have been a great idea. But the dough was so stuck to the linen that would have been my only choice. Might abandon the bannetons for now.
  23. Anna N
    Sorry I have no idea! Something to do with the software on eG I’m guessing. On my screen they show as just blank squares with no?‘s. Sorry I subjected you to the story of my dishwasher that’s what I thought you were asking about.
  24. Anna N
    I suppose it was inevitable given my age and decrepitude that I would forget something as I struggled to get this right. Sure enough — no slash! Damn. My granddaughter texted me and said, “You should make cinnamon buns, Nana.” Guessing it’s only one step and a jump from cinnamon raisin swirls to cinnamon buns. Told her if she promised to get up on Sunday morning I would attempt cinnamon buns. Don’t think I have too much to worry about. I may need to slow down on the bread baking for a day or two to catch up on other stuff around here that needs to be attended to. With such a tiny kitchen it’s hard to do any other cooking when the place is constantly under a fine dusting of flour and every piece of equipment known to man/woman for home bread baking seems to be piled somewhere. Looking forward to seeing some other baking from people who have received their books.
  25. Anna N
    I suspect that CSO’s are easier to source than red covered notebooks with graph paper. Black covered ones are so yesterday and so boring.
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