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By Panaderia Canadiense
Hello again from south of the equator! As you may or may not have heard (because the international news media isn't really giving the situation much coverage), Ecuador is in the grip of a major social protest movement. This started on October 1, when fuel subsidies in the country were abruptly struck causing the prices of gasoline and diesel to more than double overnight. Transport and heavy haulage unions immediately went on strike, and blocked the main roads of the cities with their vehicles in protest. The indigenous movements of the central Sierra, beginning in my province, Tungurahua, joined the strike on October 2, and the President quickly declared a State of Emergency that restricts movement, freedom of the press, and freedom association. The indigenous took over the road blockades on October 3, cutting the cities off from the world; Ambato became an island overnight.
It is now October 8, one week into the blockades. Shortages in the fresh markets and supermarkets began on Sunday, as people realized that we were in for a long-haul of protest and possibly an overthrow of the sitting government. Ecuador's indigenous have a long history of deposing governments in this way, and it's not a fast process.
I'll be blogging informally throughout the National Strike, to document how the inevitable food shortages affect the city and my own table.
These first pictures are from Sunday, October 6. In the Mercado Mayorista, a place I've always taken you along to when I've blogged from Ambato, the cement floors of the naves are visible in places where they have never, in my experience, been exposed. The fresh corn nave is all but abandoned - this is because all of the corn in the city's stock has been sold. I'll remind you: a nave in this market is about a thousand square metres of space. This is also missing the big trucks that come to trade fresh grains in the parking lot, because they couldn't make it through the roadblocks. Most of the Mayorista is in the same situation - stocks are selling off fast.
The supermarkets are even more dire. The meat coolers are completely empty, and the produce shelves are diminishing quickly.
Ankarsrum, the Swedish mixer of many names: Electrolux Assistent, DLX, Verona, Magic Mill...
I understand a few eGullet folks have these, or have had. Mine came this afternoon. From what I've read, mixing procedure with the Ankarsrum is different from mixing with planetary stand mixers. At the moment I need advice specifically with whether I should use the dough hook (with or without the scraper arm) or the roller attachment for my bread.
The Ankarsrum manual says to use the dough hook for dough with between 1 and 1.5 liters of liquid ingredients. OK. My usual dough recipe uses 410 g of water. Rose Levy Beranbaum in The Bread Bible says to use the dough hook when mixing less than 4 pounds of dough. Which if my math is correct is about 750 g of water (math is not my thing). Beranbaum adds "For larger amounts, use the roller and scraper."
Yet most bread recipes in the Ankarsrum recipe booklet that call for the dough hook use about a liter of liquid. The recipes that call for the roller use less liquid, 400-600 ml. Beranbaum is usually right but I'm wondering if she's wrong?
Thoughts or suggestions?
P.S. Sparkling Gold was not my first color choice. Sparkling Gold was perhaps not my thirteenth color choice. But Sparkling Gold was 10 percent off. Besides, the gold color matches the gold lettering on the bowl and dials. Now I feel better.
(Note: This topic was split from the Monkey Bread topic, to keep both discussions focused and relevant to the question at hand.)
I made inverse puff pastry last week for "chasson aux pommes" (apple turnovers). Never made puff pastry before. Beginner's luck, turned out beyond expectations, super layers, butter, crisp exterior, tender honeycomb inerior (even without yeast!!), lightly sweet, slightly tart, it took every bit of will power not to eat them before taking them to work.
Based on all the suggestions, I saved the scraps, and additionally separated them by size and shape. Seems like I can make something called "monkey bread", but I have no clue what that actually is. I've researched it, and it seems I should just bunch it up with sugar and bake... but these aren't yeasted, sooooo wouldn't bunching these up screw up the layers and make more of a pie dough squishy thing?
Reading the forums, with puff pastry I can make little cookies or crackers or other things. But I'm not quite sure how to do this? They are kind of small to twist into sticks or roll into arlettes? Help please and thank you??? 🤝
For now, I've put scraps in the freezer.
By Kerry Beal
@Alleguede and I are in the lounge at Pearson awaiting our flight to Vegas for the IBIE (International Baking Industry Exhibition).
I got the usually bomb sniffing swab done on my electronics - @Alleguede got the 3rd degree at customs. Anyone know what a carnet is? I believe I got that lecture the last time.
Made myself a little cocktail, Maker's Mark, Grand Marnier, vintage port. I've had better!
Not a lot of choices to eat since it's rather late (not that earlier would have helped) - they also have pasta salad, Italian Wedding soup, Cream of mushroom soup, corn chips and salsa. There appear to be some cookies there as well. I'm trying to low carb as much as possible so I'm avoiding most of it.
Host's note: the initial title of this thread was "Swarvin' in ???" as a teaser. Once the destination was identified as Newfoundland, the title was changed to reflect this. The initial comments were based on the ??? In the title.
And we'll soon be off.......culinary adventures to follow.
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