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Search: Posts Made By: exerda
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Forum: DiningBuzz
May 23, 20, 5:47 pm
Replies: 624
Views: 70,411
Posted By exerda

Finished off the bottle of Kirkland Barolo we...

Finished off the bottle of Kirkland Barolo we opened last night. For under $20, it was surprisingly good. Given the typical Barolo runs $40+, I figured we could give this one a chance. Now to go back...
Forum: DiningBuzz
May 20, 20, 11:45 am
Replies: 107
Views: 5,953
Posted By exerda

Should be. I haven't made the Lahey recipe, but...

Should be. I haven't made the Lahey recipe, but reading through it, it's not dissimilar to what I make. You still get gluten development at several points in the process. For example, you'll get some...
Forum: DiningBuzz
May 20, 20, 11:21 am
Replies: 107
Views: 5,953
Posted By exerda

I used my sharpest knife until very recently (a...

I used my sharpest knife until very recently (a Japanese white steel one that I hone before every use and sharpen about every 2-3 weeks depending on usage). I recently obtained a bread lame and thus...
Forum: DiningBuzz
May 17, 20, 4:10 pm
Replies: 107
Views: 5,953
Posted By exerda

My go-to cherry scones recipe is in Bo Frieberg's...

My go-to cherry scones recipe is in Bo Frieberg's The Professional Pastry Chef (https://amzn.to/3dTmIEj)cookbook. It's probably overkill unless you're already weighing everything (and I double the...
Forum: DiningBuzz
May 16, 20, 7:16 pm
Replies: 1,070
Views: 42,350
Posted By exerda

Hatozaki small batch. It's not the same as the...

Hatozaki small batch. It's not the same as the age-statement whiskys in my cellar, but it'll do for an everyday dram.
Forum: DiningBuzz
May 16, 20, 6:40 pm
Replies: 107
Views: 5,953
Posted By exerda

Still practicing scoring the loaves. Didn't get...

Still practicing scoring the loaves. Didn't get deep enough on the round loaf, apparently, but the oblong one developed a nice ear. This was the inaugural use of the oblong Dutch oven I recently...
Forum: DiningBuzz
May 16, 20, 1:45 pm
Replies: 350
Views: 9,710
Posted By exerda

Toasted, then ground. For a head of cauliflower,...

Toasted, then ground. For a head of cauliflower, I eyeball it, but think it's probably around 1 tsp cumin seeds and 1/2 tsp fennel seeds. (Fennel in sausage, BTW: yum!) I feel like I use about 4-5...
Forum: DiningBuzz
May 15, 20, 8:20 pm
Replies: 350
Views: 9,710
Posted By exerda

Speaking of cauliflower, a few days back we...

Speaking of cauliflower, a few days back we changed up the spices we roast it with. Usually, I go with cumin and fennel seeds and salt/pepper. This time, I went with Sichuan peppers and star anise...
Forum: DiningBuzz
May 13, 20, 9:54 am
Replies: 350
Views: 9,710
Posted By exerda

5 minutes less is typically what I've used for...

5 minutes less is typically what I've used for smaller loaves, and so far, it has worked (10-15 minutes for the initial spring, 20 minutes for the bake). I had one which was a bit underdone in the...
Forum: DiningBuzz
May 12, 20, 10:05 pm
Replies: 350
Views: 9,710
Posted By exerda

The hollow sound test is fairly standard, but I...

The hollow sound test is fairly standard, but I admit it's hard to tell for sure simply based on knocking on the loaf.

I'd use a standard time (say, 35-40 minutes for a free-form loaf) and then...
Forum: DiningBuzz
May 11, 20, 12:30 pm
Replies: 350
Views: 9,710
Posted By exerda

One of the gents whose videos I've watched on...

One of the gents whose videos I've watched on sourdough baking suggests using the unused portion of the starter to essentially make these (he went with scallions only, but adding the kimchi seems...
Forum: DiningBuzz
May 11, 20, 9:56 am
Replies: 107
Views: 5,953
Posted By exerda

I use rice flour for dusting the loaves and pans....

I use rice flour for dusting the loaves and pans. It seems a lot easier to come by right now, too. I also use semolina and cornmeal for dusting a pizza peel.
Forum: DiningBuzz
May 10, 20, 6:00 pm
Replies: 107
Views: 5,953
Posted By exerda

I've seen it in US stores since the 1970s. Pretty...

I've seen it in US stores since the 1970s. Pretty sure it's not a new thing here. As others posted, it's basically just AP flour with baking powder mixed in. I don't know why recipes call for it and...
Forum: DiningBuzz
May 9, 20, 9:55 pm
Replies: 107
Views: 5,953
Posted By exerda

We luckily have about 40 pounds of King Arthur...

We luckily have about 40 pounds of King Arthur all-purpose on hand. We're running low on bread flour, but the KA AP is higher protein than most AP and works well. We still have a decent bit of...
Forum: DiningBuzz
Apr 30, 20, 9:30 pm
Replies: 1,001
Views: 209,078
Posted By exerda

I was in the neighborhood of the "signature" ABC...

I was in the neighborhood of the "signature" ABC store (where they stock higher-end items than the regular ones in the area). Imagine my disappointment to see it closed with a sign suggesting it was...
Forum: DiningBuzz
Apr 30, 20, 11:32 am
Replies: 1,070
Views: 42,350
Posted By exerda

Water. This is my week to work in the office, so...

Water. This is my week to work in the office, so unfortunately no beer with lunch.
Forum: DiningBuzz
Apr 28, 20, 6:40 pm
Replies: 1,070
Views: 42,350
Posted By exerda

Infinito Spanish red blend, a Costco purchase.

Infinito Spanish red blend, a Costco purchase.
Forum: DiningBuzz
Apr 28, 20, 1:23 pm
Replies: 350
Views: 9,710
Posted By exerda

Isolation has driven me to improve the variety of...

Isolation has driven me to improve the variety of my cooking. Previously, we rotated through a lot of the same dishes throughout the week. Now, though, we're trying to get good Instagram food shots...
Forum: DiningBuzz
Apr 27, 20, 9:48 pm
Replies: 107
Views: 5,953
Posted By exerda

Those look delicious! I will admit that the...

Those look delicious!

I will admit that the hardest thing to get used to in getting back into making bread is the lack of kneading. I had always had it drilled into my head that you had to knead...
Forum: DiningBuzz
Apr 27, 20, 8:21 pm
Replies: 107
Views: 5,953
Posted By exerda

If you're going overnight, personally I would use...

If you're going overnight, personally I would use the fridge. Definitely think the oven on proof cycle with lead to over-rising and then a poor final rise (as the yeast will have eaten everything...
Forum: DiningBuzz
Apr 27, 20, 7:03 pm
Replies: 107
Views: 5,953
Posted By exerda

I love that our oven has a bread proofing...

I love that our oven has a bread proofing setting. The convection half of the oven basically sits at 78-80 degrees (there's also a rapid proof cycle that I expect runs closer to 100 degrees, but we...
Forum: DiningBuzz
Apr 27, 20, 1:56 pm
Replies: 107
Views: 5,953
Posted By exerda

This video (and others from the same gentleman)...

This video (and others from the same gentleman) is super-useful IMHO. He's got another one post-quarantine showing baking from home without access to all the pro gear, too.
...
Apr 5, 20, 8:01 pm
Replies: 1,056
Views: 222,334
Posted By exerda

Wonder what the "we'll be making changes to...

Wonder what the "we'll be making changes to qualification in 2021 to make it easier to reach status in 2022, too," will work out as. I'm assuming it will be TBD as they look to see when and how...
Apr 1, 20, 6:15 pm
Replies: 1,056
Views: 222,334
Posted By exerda

My employer (a Fortune 100 defense contractor)...

My employer (a Fortune 100 defense contractor) implemented a 14 day mandatory self-quarantine for anyone who has been on or goes on domestic flights... or who comes into direct contact with people...
Mar 26, 20, 8:27 pm
Replies: 148
Views: 15,276
Posted By exerda

Think my exposure over three cancelled tickets is...

Think my exposure over three cancelled tickets is around $4k. Hope I get to fly them this fall.
Showing results 1 to 25 of 1000
 

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