I found this story about how Cornell University popularized barbeque chicken (and chicken as an alternative to beef and pork) and thought it was interesting. The sauce is unique in that it adds an egg as a thickener to make the sauce stick.
I know a man in St. Louis who adds mini marshmallows to his sauce which seemed like it would be too sweet to me but when I had it, it was tasty. And he has a bunch of blue ribbons and trophies so it must work.
You can find the actual instructions from Cornell here. It also gives you instructions on how to build your own cinder block barbeque.
Happy Fathers Day all!
Mike, Not sure about the caraway seeds either but in Jewish Deli Rye from Secrets of a Jewish Baker they also add the caraway seeds in the starter not when making the dough. Maybe, as you say, it absorbs some of the water. Maybe it flavors the sponge/starter which gives a stronger flavor in the final product.
BBGA being coastal-centric is fine for me as I am on the East Coast.
BA, I do not use my mixer for bread anymore. It's just too small for anything over four cups of flour (KA rated it for 10 cups), it overflows, and I have to play with it too much and the clean up is way too much. Also, when I was teaching the kids to make bread they all went home and asked their parents to buy a KA mixer. So for the next class I started to do it by hand and now I just have continued that.
The only thing I've used my KA mixer for in recent memory was making whipped cream.
So it is as consistent as I can make it doing it by hand.
My sloppy joe or sloppy Josephine recipe also has a ketchup base to which I add brown sugar, dried mustard, garlic powder, onion powder (husband does not like onions), adobo seasoning, and celery seed. I'll have to try some apple cider vinegar next time.
My wife can handle minute amounts of garlic, there isn't enough in Miracle Whip to be a problem. Same thing with Worcestershire sauce. (BTW, did you know they make powdered Worcestershire? I saw it in an ingredient list the other day.) But if a recipe starts out with something like 'take 2 cloves of garlic...', she won't be able to handle it.
I make Thousand Island dressing with home-made mayo, a little minced onion, diced sweet peppers, sweet pickle relish, ketchup, hard boiled egg and paprika. The mayo is made with egg, red wine vinegar, lemon juice, salt and powdered mustard.
Generally speaking, the BBGA activities seem to be concentrated on the east coast and west coast, but that also seems to be where the bulk of their membership is.
The latest WheatStalk conference (every 3-4 years) was initially announced to be in the Chicago area this September but has apparently been rescheduled for next winter in Charlotte.
It is very hot here. It started yesterday, and the coming week has predicted temperatures of 99-100F. Naturally, I headed for the crock pot. I'm trying an experiment that involves chunks of sweet potatoes, a small boneless pork loin, chunky slices of peeled and cored Cameo apples (organic, on sale), maple syrup, and a bit of boiled apple cider. I started it on high, as I was assembling it, then switched to low. (Note: I have an older crock pot, so hot is very hot.) I'll report on how the experiment turns out.
Follow-up: My husband insisted that I let it go for 3 1/2 hours. That slightly overcooked the meat, although it was still delicious. The sweet potatoes were mostly firm but tender, although those toward the top were a little firmer than optimal. With a larger roast (this one was only 1 1/2 pounds), and a longer cooking time, I think that they would have been fine. The Cameo apples held up well; they have a slight tartness. Next time, I will cut back on the water from 1 cup to 3/4 cups, so that the maple flavor comes more to the fore. After I browned the roast, I added 1/2 cup maple syrup to the pan, and let it cook for 30 seconds. I then put the meat back in, and turned it so that it was glazed all over, before I put it on top of the sweet potatoes. I scraped the rest of the glaze over it, then added 1 Tbs. boiled cider.
-
This topic was modified 8 years, 10 months ago by
BakerAunt.
I may make up a batch of Sloppy Joe sauce using onions, sweet peppers and tomato sauce, celery seed is one ingredient I probably would not have thought of. (The Sams tomato sauce in 15 ounce cans has no garlic in it, one of the few tomato sauces that is garlic-free. Tomato paste is generally garlic-free, though.)
When I make marinara, I use a lot of oregano and marjoram, starting with a #10 can of diced tomatoes. (I puree it with my stick blender at the end.)
If you make an Italian meringue (stirring hot sugar syrup into the egg whites), that is supposed to cook the egg whites sufficiently, and an Italian meringue weeps less, too.
You can also use powdered egg whites or meringue powder for making meringue that is safe.
I made Vienna bread, but I probably didn't make them long enough when shaping them, they're plenty tall but they're so wide they probably won't fit in a toaster. One of the vendors at the farmer's market has elderberry jam, it's really good on that bread (the clonmel double crusty bread made with butter and shaped like Vienna bread.) Making that recipe reminds me that I haven't heard from Paddy L in a long time, hope she's doing OK.
I bought a nice tart/flan pan at a tag sale yesterday, I'll have to make flan some time soon.
After a long afternoon of packing on Saturday, I headed for the kitchen for some baking therapy. I again baked the KAF Malted Milk Chocolate Hazelnut Tart, but this time, I used a slightly larger tart pan--an English one that I had found at T.J. Maxx, rather than the one that KAF sold for the recipe. The larger one (14 x 4 1/4) held all the filling, so it is the one that I will use. I also baked the KAF Irish Soda Bread. In both cases, I am working to use up specialty ingredients. The first recipe uses pastry flour and hazelnut meal, as well most of the rest of the Valrhona Milk Chocolate. The second uses some of the Irish Style Wholemeal flour, of which I seem to have rather a lot in my freezer. I made the Irish Soda Bread in two loaves in 5-inch pans, which I baked for 30 minutes, rather than in the 8 or 9-inch pans specified, so that I can freeze one.
-
This reply was modified 8 years, 10 months ago by BakerAunt.
Aaron, I'm not sure if you're a BBGA member, but they have a pop-up class in rye breads in New Jersey September 15-16. (They had one in Portland Oregon last March that was a big hit.)
There's a Ferguson showroom near us, we did some of the planning for our house there. I don't specifically remember seeing kitchen appliances on the floor, but that was 20 years ago.
We went to Nebraska Furniture Mart in Omaha, they had a lot more stuff on display. But we also went to the National Association of Home Builders (NAHB) annual trade show in Houston in early 1996, because there were just too many things that we couldn't look at locally. We found quite a few things there that we hadn't previously considered, too. (For example, we wound up ordering 3 Kindred stainless steel sinks from Canada because at that time there were no USA manufacturers making sinks in the large sizes we wanted.)
We had selected our builder by then, and, in fact, he was getting a national award at that NAHB convention. We were able to meet up with him in Houston on the trade show floor and show him most of the things we were looking at. I figure that little trip probably cost us about $50,000 in add-ons. 🙂
Thanks, Cass. I continue to learn a lot from you. I'll now go back to my original plan not to buy any more vital wheat gluten. I had started leaving it out of the Grape Nuts bread and frankly did not notice any difference. When I bought some VWG from another vendor, I did not care for the flavor it gave my bread.
I have sometimes used some potato flour (or when I have it, potato water) in my Limpa Bread rather than the VWG.
Another thought for Aaron--are you kneading your rye bread the same way that you would knead your whole wheat bread--i.e., same mixer speed and same amount of time? Somewhere in my fuzzy mind, I seem to recall someone saying that rye bread should be kneaded gently but firmly and should be claylike.
I am going to have to try my Limpa bread again, but not until after our big move.
-
This reply was modified 8 years, 10 months ago by BakerAunt.
Cass, Mike, BA, Thanks. I appreciate the help and wisdom.
I did not know about patent flours so that is new. I can always use bread flour instead of clear since that is what the original recipe called for. I subbed in clear because reading Secrets of Jewish Baker he recommends clear. I also like the bran left in clear.
I should probably try using bread flour to see the difference in taste and texture.
Also, I made five loaves and only one - the two pound batard - had a blow out. I made three, one pound, round loaves that came out fine.
This is what KAF says about clear flour:
First clear flour is what remains after milling patent flour, giving it a darker color and higher mineral content. Traditionally, Jewish bakeries used first clear flour to bake their rye breads – the protein in first clear balances the lack of gluten in rye flour to give rye breads loftier rise and better chew.
Combine first clear flour with flours that typically produce denser loaves (like whole wheat, rye, or spelt). It'll improve the rise and final texture of your baked goods.
