[aaronatthedoublef]

Hmmm... Perhaps I'll try it this year. Our Jack-O-Lantern pumpkins are usually attacked by squirrels although last year we coated them with some WD40 and that kept the squirrels at bay long enough to have the pumpkins for Halloween. I would have used them so thanks for the tip on pie pumpkins. Right now my daughter wants an apple pie so I may have to make one of those. Then I can try making my own pumpkin puree.

[aaronatthedoublef]

I love that book. I've made a modified version of Rosie's orgasms numerous times. I made them into a wedding cake once. It is the first and only wedding cake I have ever made and given the stress I don't know that I would ever make another.

[aaronatthedoublef]

Back, many, many years ago when I was in college the dining hall would serve something called "New England Squash Pie". When I asked the cooks what it was like they would say "pumpkin pie" and, indeed, it tasted much like pumpkin pie.

Looking online for recipes it appears "squash pie" is made with butternut squash instead of pumpkins but has the same trio of ginger, cinnamon, and nutmeg that is in everything come fall. I've always been too lazy to roast my own pumpkins which is, perhaps, why I did not think there would be much difference between varieties of pumpkins (or other squash) when you start adding sugar, eggs, and the trio.

One such recipe can be found at this link.

• This reply was modified 7 years, 3 months ago by aaronatthedoublef.

[aaronatthedoublef]

Sorry about that. I originally inserted the full link but it did not show up so I stuck it in with "book" but it is hard to see. I'll endeavor to do better in the future.

[aaronatthedoublef]

I'm looking for a version of it online but I cannot find a link. It's in this book which Rosie still sells. It's also available on Amazon. Having spent most of my adult life building and selling IP I don't like to give away someone else's.

I will say this is one of my favorite cookbooks. You can tell from the pages that I've used it a lot. It was on a remainder table in a Barnes & Noble in Seattle after I had just moved there from Boston. I was a little said about the move and this reminded me of Boston and a bakery I'd loved since I started college so I picked it up.

I did find a recipe for her Soho Globs which were another favorite. I modified this recipe too. I increased the chocolate and the butter. I use

12 ounces of semi sweet chocolate
8 ounces of unsweetened chocolate
1.5 sticks of butter

Rosie melts all the butter with the chocolate and I melt half the butter and cream the other half.

Then I chill the dough before baking.

I'll keep looking for a legal version of the cake recipe to post.

Sorry

• This reply was modified 7 years, 4 months ago by aaronatthedoublef.

[aaronatthedoublef]

I made a chocolate cake for a neighborhood gathering. It's a sour cream chocolate cake and I made a simple chocolate frosting. I used to make this all the time but since I married and had kids I don't think I've made this since. My family 1) tends to prefer white cake (no they cannot even be satisfied with yellow cake so I have to separate the eggs) and 2) the like cupcakes and since my wife does not want a dozen cupcakes she tends to buy them. So I probably have not baked a cake in over ten years.

I think the last time I made this particular cake was for the 30th birthday of two friends who not only introduced me to my wife but insisted that I was a decent guy and she should go out with me. We will have been married 16 years next month so it's been a while.

It's a hard cake to mess up. I boosted the chocolate by a ounce and added a tbl of cocoa. I forgot to let the frosting set so it was a little more runny than usual but it firmed up on the cake.

I did not taste it myself but the neighbors seemed to like it.

[aaronatthedoublef]

I'll check on the KAF at Costco.

Maybe I have bad luck with flour shipments or rougher-than-normal UPS folks.

NY Bakers is in San Diego but I ordered it. I will see if the wholesaler carries First Clear but right now I have about eight pounds of it so that will last me for another month or so.

[aaronatthedoublef]

Hmmm.... Tried fixing the link myself but it's not working. Might be a browser issue. I'll try a different one.

Costco sells 25 lb. bags of KAF AP flour by me. I do not know the price. NY Bakers sells five pound bags of first clear here http://nybakers.com/index.php?main_page=product_info&products_id=113 for $8.95 for a 5 lb. bag. Same price as the KAF 2 lb. bag and no one has noticed the difference yet. It also comes in a poly bag which, so far, has faired better when shipped. With KAF I lose a bag every couple of shipments (they always replace it right away). Walmart shipped me flour and literally just dumped the flour bags into a box and two of five bags split open.

Walmart used to ship free to a store and you could come pick it up there. I don't know if they still do it but it might be worth a check.

Also, they are teaming up with Google to battle Amazon and Kroger is supposed to be making massive changes and infusions in tech as well. We'll see how those go.

[aaronatthedoublef]

Our kitchen has a butcher block so I use that for rolling things out when I'm in the house. I have a big cutting board that I use as a cutting board and for rolling out dough when I am using our outdoor oven outside. It was inexpensive from Bed, Bath, & Beyond and it's big. It sits on top of our refrigerator when not in use.

I had not thought about using silpats for kneading dough but at this point I do that in the big bowl I mix it in. I don't use my stand mixer because at 5 quarts, it is not big enough for most of the dough recipes I make. I like the bowl because I make less of a mess and there is less cleanup. I use a bowl scraper to fold the dough over on itself.

[aaronatthedoublef]

Our water is actually pretty good here. We're having a battle with a bottled water company because they want to start filling from our reservoir at a ridiculously low price while all of our bills are going up and, when they proposed this, we were at an all time historical low.

We actually have a pedal sink in the kitchen. It works very nicely. I used to tell people it was voice activated and say "sink on" and step on the pedal. In a couple years there will be Alexa-connected (or Google) sinks.

Like Mike, we have a commercial hood (which used to go with our commercial range until we pitched it). The only real challenge here is if something goes wrong. The people who can fix commercial products are not bonded to work in houses and the people who fix residential appliances have no idea what to do with restaurant gear.

Our commercial range had a 48 inch, stainless steel griddle and I loved it. My new range came with a really nice, thick, cast iron grill/griddle and I use it daily. It takes the place of two burners. I may take it our, put the burners in, and then get a griddle that sits on top of the burners. I saw one with a back splash that will be less messy to cook on and easier to clean.

[aaronatthedoublef]

Like Mike's pastry instructor my pastry chefs that I worked for did not use the European butters.They referred to the European brands as "finish" butter. They liked it for sauces and such but less so for baking. We did not make any laminated pastry when I was there so they might have liked it for that.

The place with the lowest cost and highest quality combination here is actually Whole Foods. Amazon is supposed to be lowering prices on some staples so we'll see how that goes. I buy and freeze LoL when it is 2-4-1. If I'm making pies I'll buy fresh. And if I ever get to making croissants I'll buy fresh for that.

[aaronatthedoublef]

Very cool. VERY, very cool! The east coast is supposed to have another eclipse in 7 years so this gives me something to shoot for and time to practice.

[aaronatthedoublef]

One of my favorite scientists was Robert Ballard. Dr. Ballard made it his mission (besides oceanography) to engage kids. I heard him talk and he said when he was a kid scientists were cool, not nerds, and reminded everyone that Indiana Jones was a scientist.

[aaronatthedoublef]

Funny, I was just reading about pre-shaping on KAF. No one has ever told me about that before but, thinking back to shaping dough in the bakery we did just that. It's just no one ever called it that.

I'm going to try that with my rye bread. I'm also going to try baking it on the stone instead of a sheet pan and adding some steam. I want to get a little thicker crust and a little more oven spring.

Thanks!

[aaronatthedoublef]

Krispy Kreme has announced they will be selling chocolate glazed doughnuts for the first time ever next Monday - Eclipse doughnuts!

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