[aaronatthedoublef]

I made carnitas last night. It was about three pounds of pork butt after trimming the fat.

First time I've made it in a while. I forgot how easy it is and how much I like it.

[aaronatthedoublef]

My friend just announced on Facebook that they will be turning to delivery and take out only. Most of the delivery services offer contact-less delivery.

But, most of the restaurants in town make most of their money off bar items and drinks cannot be delivered so this will put a big strain on their margins.

My friend with a liquor store has also started delivery.

[aaronatthedoublef]

A little bit of positive in all this - my oldest and I played catch for the first time in years. We used to play catch and work on batting every day. He played catcher and I marked out the distance from home plate to second base and we practiced making the through.

Then he stopped playing and we stopped playing. And yesterday he pulled out one of our gloves so I pulled out another and we played catch.

[aaronatthedoublef]

Colleges and universities began closing last week. Many of our friends now find themselves with kids at home they did not expect to have there. Plus, talking to a cashier at the local Whole Foods, Thursday night when the local public schools closed, the place went nuts. She said they would continue to restock shelves and they will stay open. So places like KAF and Bob's may have run out but they will restock their supply chain. It remains to be seen if this increased demand has peaked or if people will grab and hoard. At some point they will feel as if they have enough. WF had no eggs at one store and a few dozen at the second but they said they expect more to come in tomorrow. And the WF that was out of coffee Friday had restocked today...

Minneapolis schools are closing now which is new since I was there Thursday but things develop very quickly.

[aaronatthedoublef]

It's interesting.. Many of you are in the Midwest and when I am in Minneapolis this does not seem to be a big deal. A few more people are working from home and a few more people are staying home when they feel sick but life was (as of Thursday) proceeding pretty normally.

Home in CT things are a lot more amped up. I think first with the NBA shutting down, then colleges, then public schools this has become suddenly serious for a lot of people. If I look at the map the NY Times sent this is heavily concentrated on the coasts and from New York to Washington is a big hot zone.

I have some flours coming from KAF and Bob's to supplement what I already have. I cannot find KAF bread flour anywhere although I can find the organic online. Costco had no paper towels or toilet paper but plenty of napkins. I had lots of toilet paper because I'd stocked up when it was on sale. I was waiting to do the same with paper towels but then the corona virus hit and Costco was wiped out. I still have about 18 rolls and Whole Foods had them yesterday and customers are limited to one package (three rolls).

My flights to Birmingham were cancelled and Delta was trying to rebook me but I decided to skip travel, at least this week.

Attachments:

You must be logged in to view attached files.

[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 5 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.

Attachments:

You must be logged in to view attached files.

[Author]

Posts