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Dave W

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Posts posted by Dave W

  1. Man all the food on this page looks so great. Bonvivant, steamed buns look perfect. Huiray your pasta is just tip top.

    Shelby beautiful frittata and Kim Shook that poppy cake looks just wow.

    • Like 4
  2. Results in 48 hour/57c brisket flat, cooled to room temperature followed by Rufus Teague rub and 3 hours in a mini WSM at 225F over lump charcoal plus oak wood smoke: smoke flavor, smoke ring and crust are delicious and as desired. Brisket texture was slightly off the mark, I think it was a little undercooked.

  3. This works great and you might even be surprised at the "crust" that develops on a spare rib after being smoked for 2 hours and then sous vide for 10 at 63C.

    Right now I've got a 48 hour brisket flat half cooked at 57C and I plan to rub and hot smoke to finish tomorrow. This is the first time I'll have smoked after. Will try to remember to report back.

    In your OP you note that meat only takes on smoke for the first hour which is a common misconception. Smoke ring formation slows and stops as meat temperature approaches 140F. But smoke particles will adsorb to surface of meat so long as they are present in the cooking environment.

  4. KOB you seem intent on disregarding the very apt advice given to you in this thread. If you have any desire to ramp up production you simply must get scales otherwise you won't have truly consistent results. you don't have the experience in dough handling to do it without weights.

    Weights are the great equalizer. A 80% hydrated dough will behave very similarly whether it's bread flour, or bleached all purpose flour. With cups measurements this behavior is impossible to know in advance.

    Since you have commercial ambitions I would say this: It's one thing to tweak 1000g of dough on the fly, but handling 5000g or 10000g of over hydrated dough is not the same thing.

    when handling a very wet dough, water will prevent sticking to your hands even better than flour will.

    I have no doubt that you'd come to the same conclusions yourself given enough time.

    Invest in some huge cambros or dough lugs and you will be able to keep up with demand no problem, all the hard work of baguette making is done for you by time and fermentation. Your hands are merely a guide.

    • Like 3
  5. you mentioned you have 8 to sell for the weekend: are they baked already? It's Tuesday!

    From a purists perspective Lisa is right: what you've made with sugar and oil and spices added isn't technically a baguette. Baguette is classified by the dough and not by the shape. In France, anyway.

  6. Try using the basic baguette formula provide by King Arthur flour that utilized a poolish preferment and secondary addition of yeast. What's possible with this method might open your eyes a little.

    There's no need to add herbs and spices to a baguette it should have plenty of flavor from the dough process.

    Also if you want a crisp crust: add steam to the baking environment at the beginning.

  7. The flour makes a huge difference of course as does adding an extra cup (!) of flour and oil (?) to a baguette recipe.

    From your "before" baguettes it looks like your slashes aren't opening at all during baking which is probably a sign of a lack of oven spring and could be due to under proofing or shaping.

    The crumb of your baguettes appears extra dense. That's fine if you like it but it's not the preferred quality of baguette crumb.

    Id suggest trying to achieve more gluten development by more kneading or more stretch and folds of your dough or more time for fermentation etc.

  8. Thanks for the Crepes: sure


    I used my outdoor turkey fryer/crawfish boil propane burner and a couple aluminum pots I have. I eschewed the 60QT crawfish boil pot as that thing is a bear when it's full of water.


    I put the burner and the pots up in the garden, and then filled the pots with my hose from the spigot across the yard to minimize carrying. Once boiling, I used my leather gardening gloves to carefully dump it out. on the patches of bindweed. 


    The smell of cooked vegetation fills the air, it's glorious. Each piece of plant touched by the boiling water died back. I tried to hit the crowns of bindweed and dandelions, and time will tell if that will kill the branches that I didn't hit with the water.


    I'm not sure if using this size container is that big of a benefit - since the mass of water tends to slosh out, it's hard to be precise or to spread the large amount of water over a large area. 


    The large pot is super satisfying though. It's like dumping boiling oil from the ramparts. I bet if you could get a hose and a portable induction hotplate and a steel tea kettle out to your weed site, you could cover more ground while being more surgical with your applications in the same amount of time.

    • Like 2
  9. Today I discovered the unique satisfaction derived from dumping a 30qt stockpot of boiling water on a patch of field bindweed. You simply must try this on your most hated invasive weeds.

    Huiray, black krim is one of my favorite tomato strains and I have a few seedlings of that and some San marzano started this year. I've read that the Cherokee purple is amazing too.

    • Like 3
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