What did everyone cook today?
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Tex_77 Baked not fried! You essentially coat the cauliflower in an Asian style peanut sauce before breading with a seasoned combo of panko and cornmeal and bake at 400 for about 40 minutes. I’m not saying it’s healthy but it was a welcome meat break.
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Tex_77 Yeah, beef here is amazing but WHY can’t we make good bread? Seriously, we grow the grain but can’t make a loaf of Italian Bread to save our lives! It is the main reason that the pizza here isn’t as good as other areas of the country.
akdave Do you work on a boat or was that a fund day trip?
John Gehringer 1st, good looking sirloin. 2nd, some pics of your restoration wouldn’t be unwelcome, I love old Broncos! I assume you have seen the concept for the new one?
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Tex_77 Yeah, beef here is amazing but WHY can’t we make good bread? Seriously, we grow the grain but can’t make a loaf of Italian Bread to save our lives! It is the main reason that the pizza here isn’t as good as other areas of the country.
akdave Do you work on a boat or was that a fund day trip?
John Gehringer 1st, good looking sirloin. 2nd, some pics of your restoration wouldn’t be unwelcome, I love old Broncos! I assume you have seen the concept for the new one?
Jonathon When I moved to NC from PA I opened a pizzeria and had a the same issue attempting to make a decent pizza dough… The problem is the difference in atmospherics between various areas of the country… This includes everything from relative humidity to elevation…
I wish I could take credit for figuring out the answer to the problem, but it was actually a buddy that was a professional baker that also had moved from the NYC/Philly metro area.
His solution consisted of modifying the dough recipe, changing the oil/water ratio, as well as tweaking the yeast content…
While I do some baking, I am not sufficiently versed in the chemistry to be able to suggest specific modification ratios… besides, you are going to have to find a solution based on your local atmospheric conditions…
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Huh, so I have a dough recipe I like but I have noticed I don’t like it as much since I moved to Kansas! I thought my tastebuds were changing! Awesome, thank you raider2119 !
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Jonathon
Here you go Jonathon. I lit the re-power off on Sunday and took her out on the maiden voyage yesterday. Been 20 years since it has seen the road. -
Jonathon When I moved to NC from PA I opened a pizzeria and had a the same issue attempting to make a decent pizza dough… The problem is the difference in atmospherics between various areas of the country… This includes everything from relative humidity to elevation…
I wish I could take credit for figuring out the answer to the problem, but it was actually a buddy that was a professional baker that also had moved from the NYC/Philly metro area.
His solution consisted of modifying the dough recipe, changing the oil/water ratio, as well as tweaking the yeast content…
While I do some baking, I am not sufficiently versed in the chemistry to be able to suggest specific modification ratios… besides, you are going to have to find a solution based on your local atmospheric conditions…
raider2119 Please share your dough secrets with the group!
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raider2119 Please share your dough secrets with the group!
Tex_77 I don’t have any secrets, The baking problems you have require a solution based on your local environment… My suggestion would be to do as I did, find a professional baker in your area that has figured out the recipe modifications necessary for your locale… Probably more difficult will be finding a baker that is willing to share his/her techniques…
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Tex_77 I don’t have any secrets, The baking problems you have require a solution based on your local environment… My suggestion would be to do as I did, find a professional baker in your area that has figured out the recipe modifications necessary for your locale… Probably more difficult will be finding a baker that is willing to share his/her techniques…
raider2119 Where I’m at it would be finding a baker. I’m in Western Kansas so it is a very dry climate.
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Tex_77 I don’t have any secrets, The baking problems you have require a solution based on your local environment… My suggestion would be to do as I did, find a professional baker in your area that has figured out the recipe modifications necessary for your locale… Probably more difficult will be finding a baker that is willing to share his/her techniques…
raider2119 My only advice for pizza/bread dough is practice, practice, practice. It’s hard to describe but it’s an ‘a-ha’ moment when the dough and kneading just feels right. I dabbled in baked goods for years before that moment struck me.
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raider2119 Yeah, I wouldn’t tell my neighbor let alone a customer how to make the perfect dough! Just kidding…or am I?
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More chilly weather and more comfort food needed.
Not done this in 25+years.
Can ya guess. Surprising filling and tasty. -
More chilly weather and more comfort food needed.
Not done this in 25+years.
Can ya guess. Surprising filling and tasty.PapaSop Hamburger Helper?
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chicken cheese enchiladas rice refried beans with tomatoes and lettuce!
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More chilly weather and more comfort food needed.
Not done this in 25+years.
Can ya guess. Surprising filling and tasty.PapaSop wow memories of childhood. Including the beets and butter bread. Right out of the “Whitetrash Betty Crocker”. That is great… however need a jelly jar or gas station give-away glass with milk
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Tex_77
Yep. Buck a box at the store the other day. Couldn’t resist. Surprisingly very good. Nearly finished the pan.Departing Contestant
I’m sure if I started digging through boxes I’d find some. Standard drinkware as a kid at grandparents farm. -
Tex_77
Yep. Buck a box at the store the other day. Couldn’t resist. Surprisingly very good. Nearly finished the pan.Departing Contestant
I’m sure if I started digging through boxes I’d find some. Standard drinkware as a kid at grandparents farm.PapaSop mom would buy EXACTLY the amount needed at the gas station to get a free glass, collect her glass and go back the next day. we took boxes of them to the DAV when we cleaned out her house - but they did provide good memories. I broke my last jelly jar glass last week…
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raider2119 My only advice for pizza/bread dough is practice, practice, practice. It’s hard to describe but it’s an ‘a-ha’ moment when the dough and kneading just feels right. I dabbled in baked goods for years before that moment struck me.
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Joe Hell I will post something with the sourdough you sent me once I get better at using it. First 2 experiments were good but certainly not anything worth showing anyone. My wife (who is a chemist) is a truly top-notch baker so she volunteered to do some work with me this weekend.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Joe Hell I will post something with the sourdough you sent me once I get better at using it. First 2 experiments were good but certainly not anything worth showing anyone. My wife (who is a chemist) is a truly top-notch baker so she volunteered to do some work with me this weekend.
Jonathon Maybe Walton’s needs to take a trip to K-State and the Bakery Science department!
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
True sourdough is one of my passions.Hello! It looks like you're interested in this conversation, but you don't have an account yet.
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