To fuck or to cook?

[Fugee]

Originally posted by ltl/fb
Artisan Bread in Five Minutes A Day -- I made the basic recipe tonight and OMG, awesome. I strongly recommend this book. I think it was ref on smittenkitchen.

I'm on the waiting list for it at the library. While waiting I am reading "The Bread Baker's Apprentice" and thinking about making the coconut bread recipe from Ruth Reichel's book "Tender at the Bone." It is quite good.

[ltl/fb]

Originally posted by Fugee
I'm on the waiting list for it at the library. While waiting I am reading "The Bread Baker's Apprentice" and thinking about making the coconut bread recipe from Ruth Reichel's book "Tender at the Bone." It is quite good.

If you are not feeling . . . extremely impoverished, and if you don't have a ton of other bread books (e.g. Martha Schulman's Great Breads), I would go ahead and get this. It's related to the no-knead bread recipe that was in the NYT a year or two ago, and it is great. I even cut the bread before it cooled. Mmmm, slightly custardy.

[ltl/fb]

Originally posted by ltl/fb
If you are not feeling . . . extremely impoverished, and if you don't have a ton of other bread books (e.g. Martha Schulman's Great Breads), I would go ahead and get this. It's related to the no-knead bread recipe that was in the NYT a year or two ago, and it is great. I even cut the bread before it cooled. Mmmm, slightly custardy.

Or, PM me your address and I might send you the book.

[Fugee]

Originally posted by ltl/fb
Or, PM me your address and I might send you the book.

No need. I've been eyeing it at Costco -- the authors are from Minnesota which is a second reason to get it. I just wanted to have a chance to test drive it before buying. But with your recommendation, I can go ahead.

ETA: But the no-knead could be a bit of a drawback. Kneading bread is part of the fun of making it!

[ltl/fb]

Originally posted by Fugee
No need. I've been eyeing it at Costco -- the authors are from Minnesota which is a second reason to get it. I just wanted to have a chance to test drive it before buying. But with your recommendation, I can go ahead.

ETA: But the no-knead could be a bit of a drawback. Kneading bread is part of the fun of making it!

My counters are too high for me to be comfortable kneading bread in my kitchen, sadly. It's kind of uncomfortable just cutting stuff up, but that takes less time.

I found the bread in the basic recipe a little too salty -- and I have been known to sprinkle salt on bread at restaurants when I find it bland. It may be my fuckup in cutting measurements like 1 1/2 Tb in half (uh, I think that would be 9/4 tsp or 2 1/4 tsp, but . . .). In any event, I am going to try cutting the salt back a little next time. I did the herbed variant (rosemary and thyme) and liked it; I will probably try adding dill next time.

[taxwonk]

T

Originally posted by ltl/fb
My counters are too high for me to be comfortable kneading bread in my kitchen, sadly. It's kind of uncomfortable just cutting stuff up, but that takes less time.

I found the bread in the basic recipe a little too salty -- and I have been known to sprinkle salt on bread at restaurants when I find it bland. It may be my fuckup in cutting measurements like 1 1/2 Tb in half (uh, I think that would be 9/4 tsp or 2 1/4 tsp, but . . .). In any event, I am going to try cutting the salt back a little next time. I did the herbed variant (rosemary and thyme) and liked it; I will probably try adding dill next time.

1 T = 3 tsp.

Therefore, 1.5 T = 4.5 tsp.

[ltl/fb]

Originally posted by taxwonk
T

1 T = 3 tsp.

Therefore, 1.5 T = 4.5 tsp.

Right, and then I cut it in half, 2.25. I'm glad you weren't there when I was cooking, or it would have been really salty.

4 T = 1/4 c

2 c = 1 pt

2 pt = 1 Q

4 Q = 1 G

So, 1024 T in a G, if you care.

[taxwonk]

Originally posted by ltl/fb
Right, and then I cut it in half, 2.25. I'm glad you weren't there when I was cooking, or it would have been really salty.

4 T = 1/4 c

2 c = 1 pt

2 pt = 1 Q

4 Q = 1 G

So, 1024 T in a G, if you care.

Your post implied that you were uncertain of the conversion. I was trying to be hepful. Please forgive me. I promise I won't do it again.

[ltl/fb]

Originally posted by taxwonk
Your post implied that you were uncertain of the conversion. I was trying to be hepful. Please forgive me. I promise I won't do it again.

Works for me.

[Mmmm, Burger (C.J.)]

Originally posted by ltl/fb


So, 1024 T in a G, if you care.

Or 10000000000T=1G if you roll in binary.

[ltl/fb]

Originally posted by Mmmm, Burger (C.J.)
Or 10000000000T=1G if you roll in binary.

Rolling in binary . . . that's hotttt.

[viet_mom]

I would love your favorite recipes for red Sangria. I made Sangria a few weeks ago by tripling the following recipe. It wasn't the greatest (though probably would have been better if I soaked it overnight). Thanks in advance.

INGREDIENTS

* 1 orange
* 1 lemon
* 1 lime
* 1 medium all purpose apples, pared, cored and sliced
* 1 cup pitted cherries
* 1 cup fresh pineapple chunks
* 3/4 cup brandy
* 1 (750 milliliter) bottle dry red wine
* 1 (12 ounce) can lemon-lime soda to taste
* 1 cup orange juice to taste

DIRECTIONS

1. Slice the orange, lemon, and lime into thin rounds. Place the citrus in a pitcher with the apples, cherries, and pineapple. Pour in the brandy and refrigerate for 2 hours of more. Chill the bottle of red wine, lemon-lime soda, and orange juice at the same time.

2. Gently crush the fruits with a spoon, then stir in the red wine, lemon-lime soda, and orange juice. Add additional brandy or orange juice to taste.

[1436]

I've never used a recipe and typically work with what is on hand, but I see a couple of issues with your recipe:

1 Apples and cherries have no place in Sangria. Apples are the potatoes of the fruit world, they absorb more flavor than they add. Stick to citrus fruits, add grapefruit to your list. Never tried pineapple, but will next time. Squeeze the fruit prior to slicing, gets the juice out quicker. Who wants to make drinks so far in advance?

2. Use soda water instead of sprite. You will need to add some sugar or honey to make up the difference, but it mixes better with the wine. (Tonic will work in a pinch, but is not preferred.) This has to be balanced with your preference for OJ. I've made without OJ and found enough sugar will make up for it. Some folks don't like too much OJ while others have to have it.

3. Use "add to taste" very liberally. One should have good buzz by the time you are pouring due to the demands of tasting.

I haven't done had any this year, so time to find a nice pitcher and a cheap wine before the weekend . . .

[barely_legal]

Originally posted by 1436
I've never used a recipe and typically work with what is on hand, but I see a couple of issues with your recipe:

1 Apples and cherries have no place in Sangria. Apples are the potatoes of the fruit world, they absorb more flavor than they add. Stick to citrus fruits, add grapefruit to your list. Never tried pineapple, but will next time. Squeeze the fruit prior to slicing, gets the juice out quicker. Who wants to make drinks so far in advance?

2. Use soda water instead of sprite. You will need to add some sugar or honey to make up the difference, but it mixes better with the wine. (Tonic will work in a pinch, but is not preferred.) This has to be balanced with your preference for OJ. I've made without OJ and found enough sugar will make up for it. Some folks don't like too much OJ while others have to have it.

3. Use "add to taste" very liberally. One should have good buzz by the time you are pouring due to the demands of tasting.

I haven't done had any this year, so time to find a nice pitcher and a cheap wine before the weekend . . .

If you're going to add sugar, I've also found it's better to add it in the form of a simple syrup to avoid any chance of the sugar not thoroughly dissolving. You can make a simple syrup by combining equal parts sugar and boiling water, stirring, and then allowing the mixture to cool. Simple syrup can be saved in the fridge for a couple of weeks and works well in many mixed drinks.

[Replaced_Texan]

Originally posted by barely_legal
If you're going to add sugar, I've also found it's better to add it in the form of a simple syrup to avoid any chance of the sugar not thoroughly dissolving. You can make a simple syrup by combining equal parts sugar and boiling water, stirring, and then allowing the mixture to cool. Simple syrup can be saved in the fridge for a couple of weeks and works well in many mixed drinks.

I do the same thing. And instead of orange juice, I use grapefruit juice.