jackal10

They are fairly tough old things Shred finely and treat as spring greens: cook in a little salted water with lots of butter and black pepper.

I must disagree with your grandmother (may she be remembered for good). Latkes should be the size of your hand, and peppery...

I prefer Kleis (Motza balls) in my chicken soup... By Jewish food I take it you mean Ashkenazi, (nothern European) rather than Sephardic or modern Israeli like pita, salad and Shwarma...

Gewurztraminer is traditional. Many of the richer Alsace wines go well with smoked foods. With smoked salmon you want a little sweetness, so some of the sweeter but not too sweet German wines also go well

That looks good bread Dom, especially the first one. You can see from the thinness of the web that the gluten has been properly developed. So often these very wet doughs come out pudding-like - big holes, but thick claggy wet web because of improper development.

I suspect you are getting a lot of oven spring from cold bulk fermentation simply because the dough is underproved. About the only fermentation that is going on is in the first hour and a half as the dough cools. After that, there is very little biological activity, although the acid and the amylase will slowly split sugars form the starch. Note how red the crust and the grigne are. Most of the CO2 will also diffuse out, especially from near the crust, but the cold will allow more CO2 to dissolve in the water in the dough especially in the centre of the dough, to be driven off as the dough heats. Thus when the dough warms in the oven, with lots of sugar for the yeast food to feed on you get lots of activity. Note also how you are getting more in the centre of the loaf which warms more slowly because of the insulating properties of the dough, so the yeast has longer to work.

and Moo Shu pancakes...

For the final cooking you can boil them as normal, just not so fast you get potato soup, but a normal simmer. Once they starch has retrograded they are pretty hardy.

and black pepper and GRAND MARNIER

The chef has been on the fridge for anything up to month since the last baking, so its dormant and separated into layers. Its just a source of culture. The levain is at about its peak or a little past - the stiff dough will have doubled but not collapsed until disturbed. Yes. Its in the bannetone in the fridge, and gets taken out, inverted on to the peel, slashed and then in the oven. Not as well risen and a finer grain in the crumb. The bulk fermentation seems to give bigger holes. Yes, the bread is shaped and in bannetons or a couche in the fridge, I've not tried retarding at the bulk stage. The dough gets very tender and more liquid the longer it proves as the acid reacts with the starch and , and shaping at that stage would knock a lot of the gas out. I've also not had much sucess letting the dough warm up out of the fridge for an hour or two. I think the outside gets overproved, and not much happpens to the centre. The best results I get are with a straight 2 hour bulk ferment then shape and then 2 hour proof. This is for my sourdough at 85F. Yeast is about 4 times faster. Very nearly as good (and much easier) is retarding instead of the 2 hour proof, but you need to be careful about slashing. I now mix in the food processor for about 2 minutes, until the dough picks up on the blade ands then releases. Following the research on the Chorleywood Bread Process I'm aiming for 11 W h/kg energy input into the dough. The dough is almost liquid at that point, but stiffens up quite quickly as the gluten bonds reform and it gets shaped. You can make excellent bread with no kneading at all - its time and hydration that develop the gluten, not mechanical work. The intensive mixing is more to do with oxidation. The 2 minutes deliberately over processes the dough to weaken the gluten structure. Baguettes were traditionally made with low protein flour, and indeed the bread was developed to make use of such flour, since that is best suited tot he French climate. The disadvantage is the bread stales quickly, which is why traditionally it was baked and bought daily or even several times a day.

Boston baked beans are flavoured with onion, bacon and MOLASSES

On toast MARMELADE I was going to say Gentlemans relish, Patum Pepperium, but while wonderful on toast its too tough to follow, unless generalised to anchovy spread...

http://www.bbc.co.uk/bbctwo/programmes/?id=heston_blumenthal (watch the clips)

Chai is oftened sweetened with condensed milk, leading to bubble chai so..TAPIOCA PEARLS

Some terminology here. I take it you mean the amount of sponge preferment, rather than the amount of mother starter. Yes I have experimented with different amounts of sponge. I started using less, because Dan Lepard does, but experimented and found this works best for me, More and the bread doesn't rise as well and gets too sour . Roughly the sponge step contributes the flavour, and the dough the rise. Having read "The Handbook of Dough Fermentation" edited by Kulp and Lorenz (available from CHIPS but expensive) I've changed to using a stiff preferment. It means you have to machine mix, rather than stretch and fold, but I do that anyway. Typical formula now is Sponge preferment Flour 200g Water 100g (50% hydration) Mother starter 10g Ferment at 85C for 12 hours Dough 400g flour 320g water 12g salt Pinch Vit C (0.1g) Pre mix and allow to soak for an hour then mix with the starter Bulk ferment 2 hours, shape, and then either retard overnight or prove 2 hours. Not side by side. I prefer sourdough. Yeast will need different formulation and timings. The acid in the sourdough plays an important part in converting starch to fermentable sugars, and in thinning the viscosity. For my sourdough four hours from mixing to bake is about optimum. Retardation and baking from cold are about equivalent to 2 hours proof. Of course once the dough is cold it the time it stays cold, within reason doesn't make much difference, whether its 4 or 24 hours. If you plan on using frozen dough, omit the bulk fermentation step and shape and freeze directly after mixing, then prove before baking.

Somwthing wih popping candy in it to simulate the bubbles?

At the restaurant we serve Brie with truffled honey...

I'm in Lisbon next week. Where can I try these? Also can you give some commentry on what each is please?

Here is the same list in alphabetical order for handy reference. Banana, inevitably followed by coconut or coconut milk is the main offender.. Almonds Apples Apricot Avocado x2 Baked Beans Bamboo shoots Banana x3 Basil Bavarian Creme Beef Beetroot Beurre Noisette Black Bean Blue Cheese Cacaha Caramel Carmel Cashews x2 Celery or blue cheese dressing Cheddar Cheese Cherries Cherry tomato Chicken Chicken wings Chickpeas Chili Chocolate Cilantro Cinnamon Cinnamon sticks Cloves Coconut Coconut milk x2 Cod Coffee Cranberries Cream Crouton Cucumber Cumin Demi-glace Dulce de Leche Eggnog Eggplant Feta Flan Freshly baked bread and butter Garlic x2 Ginger Glass noodles Golden Raisins Grapefruit Green Curry Grilled Beef Ground pork Ground Veal Hazel nuts Honey Horseradish sauce Hot bean paste Hot chocolate Italian San Marzano tomatoes Jicama Kalamata Olives Kirsch Lamb Lemon Pilaff Lettuce Limes Louisiana Hot sauce Mace Mango Marmite Mead Mint Mushrooms Nuoc Cham Nutmeg Olive Oil Onions Orange Oranges Parmesan Parmigiano-Reggiano Passionfruit Pasta Peaches Peaches Peanut Butter Pears Pecans Peppermint stick Pesto Pineapple Pink peppermint candy icecream Pork Loin Chops Potatoes x2 Powdered sugar Prawn Prawns Pumpkin x2 Quail Red Wine Rice Rice pudding Rose Rose Geranium cake Rose water infused Kulfi Rum Salad Salt Shortbread Shrimp Smoke Smoked Albecore Tuna Strawberries Sweet caramelised onions Sweet potato Sweetened condensed milk Tamarind Tarragon Thai hot and sour soup Thyme Toffee Tofu Tomato Trout Tzatziki Vanilla Vinegar x2 Walnuts Whipped cream Zucchini

I think we should have a rule not to repeat So far we have had Apricot Cloves Pumpkin Orange Coconut Banana Peanut Butter Beef Cumin Black Bean Tamarind Rice Coconut milk Chili Cheddar Cheese Apples Golden Raisins Chocolate Hazel nuts Cinnamon Lamb Chickpeas Tomato Salt Caramel Flan Shortbread Pecans Trout Smoke Almonds Grapefruit Avocado Mango Passionfruit Cacaha Limes Jicama Mint Tzatziki Feta Cherry tomato Basil Strawberries Vanilla Beurre Noisette Mushrooms Onions Pesto Cilantro Prawns Garlic Ginger Peaches Cream COffee Nutmeg Sweet potato Crouton Thyme Honey Mead Vinegar Tarragon Lettuce Prawn Avocado Kalamata Olives Blue Cheese Cod Walnuts Dulce de Leche Banana Coconut milk Green Curry Bamboo shoots Thai hot and sour soup Glass noodles Hot bean paste Tofu Ground pork Ground Veal Parmigiano-Reggiano Italian San Marzano tomatoes Cucumber Vinegar Nuoc Cham Grilled Beef Demi-glace Horseradish sauce Potatoes Louisiana Hot sauce Chicken wings Celery or blue cheese dressing Salad Quail Peaches Pork Loin Chops Pineapple Beetroot Smoked Albecore Tuna Sweet caramelised onions Olive Oil Pasta Parmesan Pears Cinnamon sticks Red Wine Chicken Potatoes Eggplant Zucchini Powdered sugar Rose Cashews Shrimp Mace Rose Geranium cake Rose water infused Kulfi Pumpkin Cranberries Oranges Peppermint stick Pink peppermint candy icecream Hot chocolate Toffee Sweetened condensed milk Freshly baked bread and butter Marmite Baked Beans Banana Rum Eggnog Bavarian Creme Kirsch Cherries Whipped cream Rice pudding Carmel Cashews Lemon Pilaff Garlic Must get out more...

Demo: Sourdough Bagette a la Anciennne: http://forums.egullet.org/index.php?showtopic=73591&st=0

Depends how we spend the night, but each to their own. Its certainly a useful technique, and may be the answer to baking bread in a conventional oven.

heheh Freshly baked butter??? My fav is fresh bread and butter with MARMITE

Potted shrimp; traditional spice is MACE (hint also used in sausage)

Pears poached in red wine, cinnamon sticks and served with cream and chocolate sauce. Chose any of those, but my preference would be CINNAMON STICKS