[aaronatthedoublef]

Well, converting from volume to weights also probably depends on how you fill your volume, particularly with flour. Do you scoop and level or do you fill the measuring cup and level? I wonder, too, how much it varies from scale to scale. My first job out of college was writing code for mail room scales and even units from the same company could have different results. But

The correct term for people like me is "color deficient". It's a lack of cones that causes me to see things the way I see them. All of my kids have thought I was playing a joke on them when they were little and I would say something was a different color from what it was. My brothers share this condition and apparently somewhere in the range of 40% of all men suffer from this.

Tech trivia - the reason Outlook allows you to determine what color you want tasks to turn when they are overdue is because I pointed out that I cannot see the difference between red text and black text on most white backgrounds including printer paper and computer screens and the large number of men who had similar challenges during an early demo of an early version of Outlook.

[aaronatthedoublef]

Thanks Mike. Subtle differences in colors are usually lost on me as I am color blind and various shades of white look mostly the same to me.

I like the flavor first clear adds and that it adds some extra bran too. And it's more traditional too which I like.

I guess I'll have to figure out the weights. I'll start with the KAF weights and adjust as I go I guess.

[aaronatthedoublef]

Mike, that is an AWESOME cake!

I made some more rye bread. This time I used part bread flour and part first clear with the rye. In "Secrets of a Jewish Baker" all the recipes use first clear and rye flours exclusively. But then reading the Rye Baker website here it said to only use about 40% first clear. I used less than that but it was mostly because I ran out. In "Jewish Holiday Baking" the author uses bread flour exclusively.

I think the loaves had a higher rise. I need to wait a while before I cut them but I want to see if they are less dense. I'll let you know how they taste.

Also, the problem with using a rye starter for other breads is they all seem to have caraway seeds. So if I can figure out a way to add the caraway seeds when I build the bread dough instead of adding them to the starter I can probably get away with one.

While I was waiting for the loaves to rise before baking (I still need LOTS of practice shaping - I have one half-decent batard) I also made some brownies so as not to sit idle. Something isn't quite right. I think I use too little chocolate and too little flour. It's a little confusing sometime carrying things between home and the restaurant but, I have access to a restaurant kitchen at no charge so I am pretty happy about that.

BTW, does anyone have a good conversion from volume to weight. As I scale up my batches it will be easier and more accurate to use weights.

• This reply was modified 5 years ago by aaronatthedoublef.
• This reply was modified 5 years ago by aaronatthedoublef.

[aaronatthedoublef]

Cool. Is this to add a cinnamon flavor to the chili through the role? My mom made chili with cinnamon.

[aaronatthedoublef]

This week I made a dozen scones. To Skeptics point this recipe starts out a little wet but I fold in flour until the dough is no longer sticky. Then I form circles and cut the circles into wedges and push the wedges together. This helps keep them moist.

I made 10 dozen chocolate chip cookies for the high school band.

I made deli rye. It's the first time I made this in a mixer and I made about five pounds of dough which shrank to four and a half after the first rise. I made three loaves. I have access to a 10 quart mixer and it was more than big enough to handle this. I can probably up this to 10 pounds and will try that next week. The rye tastes good but probably needs a bit more salt. I need lots more practice shaping. I tried to make batards with diagonal slashes and still had blowouts.

Also the recipe called for a starter that I have to make each time. This adds about 12 hours as I let it sit overnight. If I have a standing starter then I can shave some time off this.

[aaronatthedoublef]

My Costco has 16 oz bottle for a bit under $30.

[aaronatthedoublef]

So far made 10 dozen cookies for a pot luck, a sour cream chocolate cake, and scones. Want to make some rye bread too this week.

[aaronatthedoublef]

Right. Produce waste has become a huge issue in the US. We have so much abundance that if something is slightly bruised we throw it away even if it is still good. But Mike's also right that organic waste can be used for compost. But if you in big cities it might be a little harder if you live in a place without a yard. Also, I grew up in a row house with a small yard and one of our neighbors had a compost heap that we ALL could smell. He was not very popular.

How about tortillas that taste like a margarita? Especially for those who don't drink.

[aaronatthedoublef]

Have him watch the old "Good Eats". Alton Brown was famous for creating kitchen gadgets with stuff from the hardware store. He doesn't do that on the Good Eats reboot probably because he can make more money for product placement.

[aaronatthedoublef]

Thanks Mike. I deciding whether or not to take a butchery class.

I may make it kosher style but I won't make it kosher. The place I was looking at meats has both kosher and halal so I can source it there. But being kosher in my town is more complex than normal and more complex than it should be. We're a town of about 60,000 people with a larger number of Jews and two grocery stores that are kosher. And we argue about which one is "really" kosher because of the different authorities that certify them. And that is just the start of it.

So I may buy kosher meats but that's as far as I'll go.

[aaronatthedoublef]

I am hoping to start a deli. I can buy a 14 pound brisket for under $50 and use the point half for corned beef and pastrami and the other half for brisket like my mom used to make because, smoked brisket is not traditional for delis, it is everywhere, and usually it is over-smoked here.

Add pastrami, roast beef, roast turkey, pickles, and rye bread (maybe corn bread) and I have the basics of a deli.

But, even if I weren't, these prices are low enough that I might buy in bulk and then use it as I need it. We probably eat about 24 ounces of red meat a month between my two sons and me. I usually buy a teres major cut unless I am making chili or stew because it's tasty and in relatively inexpensive. If I could buy ribeye for less I would buy ribeye.

[aaronatthedoublef]

I always taste my doughs and batters. I know I am playing with fire but I don't trust things to go into the oven without that last test. I do not let my kids try anything.

I was at a restaurant supply store and they had 25 and 50 lb. bags. They had a wide variety of brands but not much diversity of types of flour. No whole wheat and all were either high protein or all purpose. The only KAF was their patent flour. Bob's was best represented but most of their stuff was varieties of gluten free flours and mixes.

I'll have to figure out where bakeries go.

[aaronatthedoublef]

Our WalMarts do not stock much flour either and no 25 lb bags. Most grocery stores here are focusing on mixes and things other than wheat flours.

[aaronatthedoublef]

This is SO cool and he makes it look so easy. His knives look really sharp and it is interesting that he starts with the smaller, lighter blade and switches to the chef's knife.

[aaronatthedoublef]

Hi. You can also look for chocolate that is labeled "pareve". They will have been prepared on equipment that has never been used to prepare anything with dairy.

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