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forever_young_ca

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  1. forever_young_ca

    Restaurant Table Manners

    It might be common but it is very bad table manners, I don't care who does it!. This is not a predilection nor a hang up, it is simply knowledge of proper table manners. See one of the many links on table manners "Your knife should never enter you mouth or be licked" http://en.wikipedia.org/wiki/Table_manners I would also put forth that it is not common practice, but something done by a minority. Just because a TV personality or a "gourmand" does it, does not automatically make it right. BTW - it is also considered a dangerous practice.
  2. forever_young_ca

    Restaurant Table Manners

    I do dine in many classy expensive restaurants, and in my opinion bad manners are not exclusive to less expensive restaurants. I was in a very expensive restaurant the other day and saw a diner put food onto the blade of her knife and then put the knife, blade forward, into her mouth. I also saw one of the judges on Top Chef Canada do the same thing - not only once, but twice!. I guess this is another pet peeve.
  3. forever_young_ca

    Restaurant Table Manners

    My pet peeve is men who wear baseball caps in restaurants. I don't know why this should bother me so much, but it does. I remember an era when it was considered extremely bad manners for men to wear hats indoors - they were always to be removed when entering a building, and never in a restaurant. Now dirty looking baseball hats are worn everywhere, frontwards and backwards, and it seems to be acceptable to sit at the dinner table with one on - ugh!!!!!!!!
  4. Hi Ann_T I measured the flour by weight - 1000 g - not by cups so my measurements should have been OK. Next time I make the Saturday White Bread I will increase the water to 82%. as you suggested. BTW - perhaps a dumb question - I know that different flours have different gluten content.. Do different flours absorb water in different ways?
  5. I am using Robin Hood all purpose flour. That is what I used for the Harvest Bread with polish as well, which ended up to be a much slacker dough.
  6. I haven't used the parchment sling, but have very carefully transferred it from the proofing bowl to the how baking pan - so far no burns
  7. Since this book has a thread of its own, I will share some comments on the two that I have made Saturday White Bread. I loved the bread - however, I felt that the dough was quite stiff and a tad difficult to mix properly. It was so stiff, I wondered if I had measured something wrong, but I had been fairly careful, (not my usual bread baking slap dash routine.) Next time I make it I think I would increase the hydration on it just a bit. The overnight whole wheat with polish that I made was less stiff and nicer to work with. One loaf froze beautifully and I refreshed the bread in a hot oven when I took it out of the freezer. The crust came out nice and crispy. The bread has a lovely nutty whole wheat flavour and texture. I did not have wheat germ or wheat bran in the house so substituted 70 gr oat bran. I also found it to be a good keeper - over a few days. So far I am really enjoying this book, as it has enabled me to bake professional looking and tasting loaves at a fraction of the price of store bought artisan bread.
  8. forever_young_ca

    The Bread Topic (2009 – 2014)

    Kerry - what was the flavour like on the 100% levain? I am wanting to try it but have to wait as I am going away for a couple of weeks and it takes time to make the levain.
  9. forever_young_ca

    The Bread Topic (2009 – 2014)

    Here is the second loaf. For some reason the top did not split on the whole wheat bread like it did on the Saturday White Bread. Perhaps I had it rolled tighter. It has a great crust on the loaf
  10. forever_young_ca

    The Bread Topic (2009 – 2014)

    In spite of my resolution to not buy more cookbooks I have purchased "Flour Water Salt Yeast" - and am very glad I did. The first bread I made was the Saturday White Bread. With this recipe I made one loaf of bread, pizza and a small cheese focaccia. All were great. Last night I started the polish for the Harvest Bread and baked it today. I can say that it is the best whole wheat bread that I have ever made. I did not have what germ or wheat bran, but substituted 70 grams of oat bran. The loaf was tasty and light with a terrific crust. I would post a picture, but could not figure out how to do it! if someone can tell where I can find instructions it would be appreciated. I am fairly computer savvy and have posted pictures in the past, but can not remember how I did it. I am determined to work my way through this book. I find the descriptions on the pincer method, folding the dough and shaping the loaves really helpful. There also exists U tube videos with Ken Forkish demonstrating. A picture is worth a thousand words. I will try Costco next time I need flour as it seems to be much cheaper. Thanks Anne_T for the tip.
  11. forever_young_ca

    Brining, basting, and stuffing your turkey

    DiggingDogFarm - 1% salt suits me when dry-brining chicken or turkey. Can you be a bit more explicit on 1% salt? salt / turkey ratio = 1%?
  12. forever_young_ca

    Brining, basting, and stuffing your turkey

    Thanks Ann_T. I ended up using plastic wrap as well as that is what I had on hand. The turkey was great, and I will do this method again. I am surprisingly a convert to cooking the dressing outside of the bird as well. I resisted this for years but I have to admit I preferred the result to that cooked inside. I used homemade turkey stock, but I felt the dressing was not as heavy as that cooked inside the bird and had a better flavour. It had the added benefit of being put together the night before and being less fuss when I was trying to juggle getting everything on the table hot at the last minute.
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