[aaronatthedoublef]

Mike, you're right. The practice of taking challah is setting aside a certain amount of what you've made as a sacrifice. Challah derives it's name from the act.

I should have made pie today but I bought one instead.

[aaronatthedoublef]

Interesting move by Canlis Restaurant in Seattle. Canlis is a well known, long established, fine dining restaurant.

• This reply was modified 4 years, 10 months ago by aaronatthedoublef.

[aaronatthedoublef]

Well, we Jews have been spread around the world and our traditions vary as much as the countries where we lived/live.

I was raised by German Jews with very different traditions from what many consider "Jewish". Most of what is Jewish in the US is poorer, Eastern European Jews. One of my best friends growing up was being raised by a mom and dad who were from Iraq and Iran respectively. Not only did they have different traditions but there are some significant differences in Jewish law between the different groups at a macro level. At a micro level different rabbis have different interpretations and their followers follow those.

It's pretty complicated even for those of us born into Judaism and the more I learn the less I know.

[aaronatthedoublef]

Thanks for the article on challah. Mine would not be kosher either because my kitchen isn't. I mean a I bake it in an oven I also use to cook carnitas and make sausage pizza.

While much of this I've heard and read I'm not sure about some parts of it like the Kohen (should be plural "kohanim") being the poorest of people. They were the high priests back when we had high priests and were considered the highest class of our people.

The more I learn the less I know...

[aaronatthedoublef]

My kid's show tour of Barcelona and various German cities was cancelled last week.

This week they cancelled the local shows here that the kids have been working on for months including some 20 hour weeks for the last month.

My son has started a protest and kids are plastering the Governor's lawn with lawn signs for the show.

I am still flying every week but the planes are noticeably more empty.

[aaronatthedoublef]

3 1/2 pounds of challah is actually a small batch. 🙂 It needs to be 5 pounds to be kosher. I forget the reason why but it has something to do with taking a piece of the dough for a sacrifice. I'll look it up when I get a chance.

[aaronatthedoublef]

I used the Irfanview. Thanks for the recommendation. It's pretty easy to use and very lightweight.

Challah looks good! My mom made excellent challah and she started holding back flour to make it softer. I am still trying to reproduce her recipe. I've never had challah leftover for French toast. And it takes a while to go stale.

[aaronatthedoublef]

You're right. When I worked for the bakery in Seattle making pastry the chef gave me all sorts of tasks to stretch my abilities, build my speed, and challenge me.

One time she had me making flowers for a wedding cake and gave me much encouragement as well as correction only to redo much of my work after I left. But I slowly became competent this way.

Not sure why the shift lead in Hartford was like this but he was not a great teacher.

[aaronatthedoublef]

Thanks. Believe it or not I made three more pizzas! Two cheese and one veggie with red onions, olives, mushrooms, orange peppers, and grilled artichokes. My oldest came home at 9 and - despite having had a big dinner during rehearsal including pizza - he polished off a pizza. I still had enough left for lunches on Monday.

I was never allowed to make the epis at the bakery. I did make a few snake baguettes though before I made them consistently. Our shift lead wouldn't allow anyone other than himself to slash the baguettes or cut the epis.

[aaronatthedoublef]

Mike, bravo on the epis! Those are not easy. Actually I am amazed at how tricky baguettes can be. They all look great.

I took some pizza pictures this week.

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[aaronatthedoublef]

I've heard lollipop but never popsicle.

[aaronatthedoublef]

Growing chocolate where they grow coffee! Makes sense.

I have access to a couple of wholesalers through my restaurant friends. I've purchased flour through them and I can probably buy some chocolate too. But the one I used doesn't have prices online so I need to ask for a quote.

[aaronatthedoublef]

Looks good and my wife is looking for something that supports Win 7.

Thanks

[aaronatthedoublef]

Mike,

It looks like there are several chocolate farms on Hawaii now. Any idea which one your friend goes to?

11 pounds for just under $44 is really good - way better than I can buy for on sale. Not sure what the wholesalers around will sell for. They always want to give me a "quote".

[aaronatthedoublef]

Glad to hear your results BA. I probably don't think enough about saturated fat. But after years of upping butter I have started cutting back some. The best thing to do in my house is to just not make things. Fortunately I have enough school events that I can bake for. The boys running teams will eat as much as I can make. And now my oldest son is part of a show at school where they are asking us to make things for rehearsals and bake sales during shows.

Callebaut and Valrhona are both available at Whole Foods. When Callebaut goes on sale I stock up. So U probably have about 30 lbs of bulk chocolate right now. Valrhona is about $18 a pound, never goes on sale, and I am not certain I could tell the difference in a blind baked goods test. Even if I could $18 a pound is just too crazy. Callebaut actually works out to be cheaper than Guittard because I can buy Callebaut in bulk and because my family does not steal and eat the big blocks of chocolate.

And then there is the REALLY crazy stuff like Taza! Stoneground in Somerville MA and about $25-30/lb and only comes in tiny packages.

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