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Raamo

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Everything posted by Raamo

  1. Raamo
    We have a slightly upscale Mexican restaurant at the Mall of America that does table side guac to order. We've not ordered it and it's not cheap - but they have more then one cart so it must be somewhat popular.
  2. Raamo
    I have time to test for science!
  3. Raamo
    Anna - did you do any of the steps for direct country style bread overnight? I need to extend a step if I want to bake the bread on t-day morning.
  4. Raamo
    Do you still have it? Why not just use that? And it seems 55F is popular because they have a wine cellar Already temp controlled. Others seem to like keeping it in the fridge - all depends upon how much bread you make.
  5. Raamo
    Yes - goal is around 70F. Temp of water you use depends upon if it's hot or cold. Oh and be prepared for a big stink when you go for the first feeding. Most of the sites don't talk about that - but you can find at least one that talks about the smells of keeping a yeast pet.
  6. Raamo
    Well loaf 2 worked great - 1/3 of it is gone. Tomorrow will be the interesting loaf... My new pet is happy! There are bubbles of joy, in a few more hours the first feeding will occur. The discard from that is going into tomorrows bread. Bubbles of joy!
  7. Raamo

    Air Fryers

    Raamo replied to a topic in Kitchen Consumer

    It seems the presence of oil is the difference between an air fryer and a convection oven. Seems it's not a complete replacement for deep frying - as not 100% the same - but it's close? Do those of you who have an air fryer never bother to deep fry anymore? Google seems to inform me you can make donuts in an air fryer...
  8. Raamo
    Thanks - I suppose that's why they call it a science experiment - it'll vary by person / environment. I had liquid after < 12 hours. I'll stick with this - first attempt is only a little over a cup - so if I have to toss it all out it's not that bad. The web is FULL of conflicting information - I figure MB at least tested their approach enough when they made tens of thousands of loafs... Since they really don't have any debugging information like some other sites do.
  9. Raamo
    So Chris are you the expert levain person now? Did you often get a layer of hooch in your levain? I'm 36 hours into my levain and I've had pooch since 12 hours - I've been stiring and shaking it to reincorporate it. I'm not seeing any bubbles yet, but something is causing the hooch. Also - Is this correct use? When I take 3/4 off the levain to feed it - this 3/4 discard I'm supposed to use to bake bread. But it's not going to be at mature level - so do I feed the 3/4 separately and use it 12-16 hours later? If this is all clear in the book I'm missing it - I've read everything I could find in multiple volumes - but it's not hard to miss.
  10. Raamo
    Minnesota Wild Rice, one of my states exports that I'm not a particular fan of - is it popular in Missouri?
  11. Raamo
    This is the box sent to Amazon directly - that's for them, not for the end user Darn confusing box.
  12. Raamo
    Opps I did it again.... well not quite. Since I'm waiting for my ingredients and my levain to grow up enough to be harvested... I decided to make the french lean loaf again, though I am doing two things differently. I didn't use any additional flour to shape the bread - instead making sure it's was coated in veg oil. I also am using .45kg piece today, .4-.45 tomorrow, and on the 3rd day I plan to combine what is left with what I have to "discard" from my levain, possibly adding in a very small mount of additional yeast. Not sure how the 3rd loaf will turn out - but this one looks great. We'll be slicing into it in about 4 hours for dinner (needs time to cool) The oven spring on this loaf was quite nice to behold. And the bread was great - once we cut into it it was gone within 90 mins.
  13. Raamo
    Return of Good Eats, here's AB at DragonCon:
  14. Raamo
    It's not out yet I follow AB on Facebook - I'll make sure I come back here once it is
  15. Raamo
    I was present at DragonCon when he announced this to the room - was pretty cool to see the cast of good eats up on stage with A.B. We were big fans of Good Eats - have most of his cookbooks and reference them often. We also actually like Cutthroat Kitchen - watch it though Amazon though since we don't get cable. Best part of this new good eats - don't need Food Network - it'll be streamed (tbd what the cost is) and streamed will have more footage.
  16. Raamo
    It's quite - I think we got it at home depot. My wife is a music teacher - so we got this so parents could sit outside when it's nice out if they so desired.
  17. Raamo

    Waffle Irons

    Raamo replied to a topic in Kitchen Consumer

    For waffles do you want Belgian style or more traditional waffles? We have this waffle maker and it's excellent.
  18. Raamo
    I'm just under 6 feet, so I normally just reach. My wife however is not - so we have a short step stool that we keep just off the kitchen for easy use. When we remodeled our kitchen we put cabinets in that go all the way to the ceiling instead of wasting 6" at the top. Really worth it - but it does make getting to that top shelf a little more difficult.
  19. Raamo
    Inside MB we find out MC sold 230k copies (in one spot 225k in another, likely earlier number) That's a crazy amount of money, even if they make only $100 per copy that's 23 million. No wonder they could afford an electron microscope. Here is how I found MB on Saturday, Fedex was nice and placed it on this chair.
  20. Raamo
    I'm 12 hours into my first one - there is a layer of what must be alcohol on mine (yellow liquid) - which means there must be yeast present and feeding. I wasn't expecting anything for over 24 hours so the liquid layer is surprising. Hard to believe T-Day is next week - I have my eyes on the country bread as one of the things I'll make - which requires a Levain... So I hope this works.
  21. Raamo
    So many things in these books require levain.... so I started one - it's cold her so we'll see how well it works, on top of the fridge. I'm going to make some more french lean bread for now while I wait for the wild yeast to do it's thing. I manged to find a number of items on amazon, seems Modernist Pantry needs to get a copy of this book - they had only one thing.
  22. Raamo
    My copy arrived yesterday - This is a crazy weekend for me (aka not much reading time) - but wow just wow at the details in this book. We still have a bit of the artisan bread in 5 mins a day dough in the fridge - that'll get baked up to day and then I'm going to likely go a little nuts. It's nice they have a replacement daily bread I need to order a few things though, I have vital wheat gluten already from the MC noodles. Is there a list of not normally sourced at the local supermarket ingredients most commonly used in this book that one should order to make the modernist versions of different things?
  23. Raamo
    I just wanted to know the other recipe you had issues with - I'll have my books on Monday. I'd never heard of pain de mie but it seems like one I'd want to make myself. No need to post recipes.
  24. Raamo
    Frozen berries are going to contain a lot of water when they are thawed. Better idea would have been to thaw the fruit - dry it off completely and then add it. But even then if you add too much it could throw it off as well. How much fruit did you add?
  25. Raamo
    Grr why don't I have my books yet. It's well below 0C here as well - but we keep the house humidified. We are used to very wet dough since that's one of the keys behind AB in 5 mins a day. Anyway back to the topic - we've found with other high end cookbooks that they sometimes require some adjustment - I was hoping MB would be more precise. But there will be a Corrections and Clarifications page - alas it doesn't seem to be up yet... Are we talking about off by a cup or more - or is this enough to be a factor of flour conditions? I've made plenty of bread in the past where I had to add more flour then it called for. What are the recipes pain de mie and _________?
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