Strictly Miscellaneous
- Thread starter JaumeJ
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prayers for all those in the path of the storm.
i am hundreds of miles away from the eye of the storm, in northeast georgia, and got wind all day of off the hurricane and am now getting rain from it.
it is, in certain areas. the northwest & southeast areas are booming. imo, 75% of the country should be booming in order to say that the u.s.a. is officially booming.Katie Zacharia Trumps new press secretary said the economy is BOOMING.
I got another batch of dough going....(three day cold rest required)
Gonna bake more tomorrow.
Hopefully I'm going to get the ears right this time....gonna focus on that most specifically. The crust and little bubbles on the surface and big bubbles throughout were perfect.
But....I want perfection.....after I get the ears right we (royal "we") are going to work on aiming the score cuts better.
All of it is edible....I make French toast with it or sandwiches....
wow! i label this as a Christian fun project. sounds like you ae enjoying everlasting memorable fun. it reminds me of the "bread" stories in the Bible! just a couple of days ago, i learned how to make bagels: 4 medium size potatoes, 2 cups of flour, 2 table spoons of instant yeast & 2 eggs. mix it well, form & bake at 350 degrees!
Traditional bagels have a different recipe....
Including the poaching of the bagels in baking soda water....some people use lye in the water.
Then brushing them with egg before baking....and they must be baked on a stone hearth type bread oven. (Doors open up and also gives the baking chamber a shot of steam)
NY and NJ both had some bagels going on....insane amounts.
yes, i have heard of that method. twas done in manhattan, maybe still that way.
When you have a favorite cast iron skillet....
You spend years and gallons of lard, oils, and tallow to make a coating on it that is impervious to your strongest spatula or meat fork and so non-stick that an egg will never consider sticking....much less a pancake.
And somehow the color has changed to shiny black....with little black bits sticking to the outside of the pan. They crumble off at times too....but since they arent on the cooking surface....you are unconcerned...mostly.
But....if its bought at a garage sale used like that....is it seasoning ?
Is it crud? Needs to be removed then.....
So......
Today I cleaned out the truck because I have a road trip with Dad and my Sister-in-law.....apples!
Even my wife's seat got a cleaning....was it crud or was it seasoning?
I think I'm just gonna call it seasoning around her.
You spend years and gallons of lard, oils, and tallow to make a coating on it that is impervious to your strongest spatula or meat fork and so non-stick that an egg will never consider sticking....much less a pancake.
And somehow the color has changed to shiny black....with little black bits sticking to the outside of the pan. They crumble off at times too....but since they arent on the cooking surface....you are unconcerned...mostly.
But....if its bought at a garage sale used like that....is it seasoning ?
Is it crud? Needs to be removed then.....
So......
Today I cleaned out the truck because I have a road trip with Dad and my Sister-in-law.....apples!
Even my wife's seat got a cleaning....was it crud or was it seasoning?
I think I'm just gonna call it seasoning around her.
to cook with cast iron: get the pan very hot, uniformly. hold your hand above it about a foot. coat your lard, butter or whatever evenly. if an egg, place egg in pan & don't touch it til cooked. if flipping, flip once. then eat. to clean cast iron, clean when pan is the warmest you can handle. if any stains develop, use salt & a light scrubbing brush to clean. leaving a coat of oil is alright.