elyse

I'm still watching. Exposed or not.

Cool. I hope all goes well.

The salad bar is the best thing about that place. Not worth the money though. Good place in Newark if anyone cares. Brasillian grill.

Is it really worth going?

It should resist flattening out, and... I don't know. One of those you learn, and do. Let me check out my notes. I'm tempted to say it'll help the crust and crumb, but that may not be quite it. I'll get back. On the forming description, if the dough is folded towards you, you're taking your four fingers and pressing down while pressing away from you slightly. Almost like a SLIGHT tuck in. But the result should be a slight rounding of the doubled dough. I wish I could send some pictures. Sorry. What kind of flour did you use?

I am soon to be eating a cheese, refried bean, and salsa quesadilla. Does that count?

My stuffing usually goes with turkey as that's usually the only time I have stuffing. But yum!

Include me and a pie.

Steven, I thought you were the QUALITY meat dude. Plataforma ain't it.

???????? Owls? Tits? Chicken Breasts? Hooters waitresses? Where IS this bank? ????????? Amalgamated. 54th & Broadway.

By the way, I love chicken sandwiches, and I love chicken breasts.

Okay, back to the cake flour thing. Why? Cake flour is for cakes, and it's probably why your crumb is crap. Bake a cake. The moisture actually looks fine to me. You'll get better holes. Don't punch the dough. Fold it over on itself from the four corners of the bowl. How do you form your loaves? I learned to press into a sort of rectangle and fold two thirds towards me and with my fingers, pressso that some bulk is forming in the doubled area, like an ocean wave crashing. Does that make sense? Repeat two more times tucking in the ends, them pinch with one hand while sealing with the heel of the other. Pinch, seal, pinch, seal. Then roll out as thin as you like making sure that it's still sealed. Keep the sealed side down for all the next stages. This should give you a very good structure and a nice round (fat) loaf. I don't know the heat conversions, but I bake around 475f and keep it there. Make sure the oven'r preheated long enough to get your stone to temp. Make sure there's steam in there before the bread goes in, and only steam in the very beginning of the bake. I don't think it much matters what the degree is when slashing the loaves, it's just cosmetic. BUT you should slash nearly straight up and down, or again, it'll lose it's structure. Like four or so slashes from end to end, not side to side, and just barely separate. Still with me? Make sense? I'd also say leave the bread in til it's much darker. It'll caramelize nicely and taste better. And I really wouldn't take it's temperature. You're just creating a hole for moisture to escape. Hope this is relatively clear. And I hope it works for you. Did I forget anything?

Were the breasts nice and juicy? Good lord... ruin a nice discussion about Owls with obvious double entrendes, will you? For shame!

Matthew's shy now. Nice recipes, claire. Have you tried any of them?

Almost every bar has wings, don't they? I always smell vinegary hot sause wafting down the bar.

Yes, tell us what you are doing, first. I'd also say that it's not nearly as wet as for a ciabatta. I can give you a formula if you want to figure out the hydration. I'd learn how to use the lame well. It may take a while, but will be worth it i time. Slash quickly and firmly, but don't deflate the dough. Then straight into the oven. No, throw some water in there first to start the steam going. then steam again before closing the door. And I say No, No, No on the baguette pan. You want it on the stone.

Alice qui?

:shhhhhhhhhhhhh: :whispers: I'm trying to be subtle. And what else are you trying to be by using the word "receipt" instead of "recipe"?

I agree with Atomic.

Do you know what used to be there? Is it the one across from Cumberland Farms?

B. Toklas?

We'll have to wait on this for six weeks. My step is the main guy, and he's on the Cape for a while. He'll be coming home for a day or so, but I don't know when. Will try to remember though. You also have to remember that we choose out own battles. I eat a pretty high cholestral diet, but won't use aluminum pans. It's just one of my things. Some things scare me, some don't. I ride my bike like a maniac, but won't close my eyes under water. I don't use antacids or anti-perspirant. I eat nothing from the water. I'll look into the vegetation thing. Ouch. I know aluminum is the best heat conductor, and I would ust it as a core material. My grandmother had a few restaurants a long time ago, and I recently gave away all of her giant pots because they were a scary thing to me. I sometimes regret it, but know I would feel awful using them. Thanks for all the research mamster

Are they bothering you or her?

To any and all who are trying to change my mind on the aluminum matter, I am going to continue to listen to the medical people around me. I dare say they have a better understanding of medical conditions etc.. You, I'll listen to for food. Them, I'll listen to for medical advice including aluminum = bad.