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The Challah Prince's recipes use egg yolk rather than whole egg, it makes for a somewhat darker finish, I think I prefer the whole egg one. I've started putting a pinch of salt in egg before using it as a wash, I think it helps break up the viscosity of the egg and make it spread more evenly.
When we were at Disney World a few years ago, when we'd tell the server that Diane had a garlic allergy, one of the chefs would come out and discuss options with her. Obviously the Disney folks take food allergies seriously!
Cats and dogs both have excellent hearing and senses of smell. If we open a can of tuna fish, our cat shows up in the kitchen within minutes, she loves the water the tuna is packed in.
My son has 4 cats now, and all they have to do is shake the treat container slightly and all 4 will show up, including the one who mostly hides out in the basement.
When our granddaughter was here for the holidays, she was going through cat withdrawal because our cat wouldn't sit on her lap. I think she just wouldn't sit still long enough in the right chair. The cat finally did climb up on our son's lap once, but only after he had sat in Diane's recliner for an hour or so. (She generally won't climb up on my lap unless she either wants to be fed or Diane is unavailable, like after she's gone to bed, since this cat is not allowed in the bedroom.)
When they got home, David told us that our granddaughter spent the first several hours curled up with several of their cats.
A close friend and my brother-in-law both have an olive oil allergy, that's something that shows up in a lot of foods, and cross-contamination in a restaurant kitchen is always an issue.
We went to one of those Brazilian barbecue restaurants shortly after it opened here, and though we had called in two days ahead of time when we got there the staff had no information on what items on the menu had either garlic or olive oil in them. :sigh: We haven't been back. There's an excellent one near where our son lives in Pittsburgh, not only is their salad and hot foods bar much better and their selection of barbecued meats wider, the staff knows their menu and its ingredients very well.
We've got a Texas Road House near us, their steaks are good but I've had better restaurant steaks, and the place is incredibly noisy.
We've never had a dog, so I've never had to consider making dog treats, I wonder what changes would have to be made to recipes to make them more dog-friendly and safe? (Obviously, no raisins, maybe lower in salt and sugars? I know cats don't have taste buds that sense sweetness, do dogs?)
There's a vendor at the Sunday farmer's market who specializes in dog treats and has had allowed people to nibble on them as well. I've not tried one.
If it has candied orange or lemon peel, my wife won't eat it. Even zest is something she avoids. She's also not fond of rose water, orange blossom water or anything involving pistachio. That limits my baking experimentation quite a bit, especially around the holidays.
We got a panettone as a present a few years ago, but it was one of the mass-produced ones and not very good, it struck me as being a cross between bread and fruitcake with the worst aspects of both. I think we ate about a third of it. Some day I'd like to try a really good panettone, but making one seems like a lot of work.
My son sent me something on this place when he was here, because our 50 year old KA was making a lot of grinding noises when Diane was mixing cookie doughs.
I'm making some custard today, Diane is a little under the weather, not sure if she's trying to mount a fever or just worn out from two weeks of having family here over the holidays.
Fancy rice cookers and instant pots have too many settings for me!
I have a Zojirushi rice cooker that uses a simple thermocouple to control the heating elements, when the water boils off the temperature of the pan goes over 212 and it lowers the heat to a 'keep warm' setting. (I usually unplug it then.)
Historically, olive oil may have been the primary non-animal fat available, though these days we have quite a few alternatives.
It is possible to extract oils from seeds and nuts, but it takes a lot of them to get much oil.
The braiding also seems to impact the flavor/texture of the Challah, though it is subtle. I've put Challah dough in a loaf pan, that changes it a lot. I've never tried it in muffin or mini-loaf pans, I wonder how that would work?
I'm not sure if different types of braids produce noticeably different textures, though a two-layer Challah would almost certainly be different than a one level Challah.
Some braids produce loaves with more height than others, several six-strand ones do that. I've made an 11 strand one a few times, it is very pretty when done carefully.
I made semolina bread today. The last several times I've made it I've used honey instead of sugar in the flying sponge.
Very nice looking pie.
We had fish with broccoli.
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