Forum Replies Created
-
AuthorPosts
-
August 30, 2022 at 1:38 pm in reply to: When You Can’t Fit a Dough Sheeter into Your Kitchen.… #36219
I think the folks at Brod and Taylor must have noticed the posts on various sites a few years ago about using a clay slab roller to roll out laminated dough.
See https://brodandtaylor.com/products/dough-sheeter
The specs say the sheeter board is 23.5 x 12 inches and will handle 200-300 grams of dough. I suspect it wouldn't be too hard to make a longer sheeter board if that's too short.
It gets down to 1mm thickness, it'd probably be good for things like crackers and pasta dough, too. My KA pasta roller attachments are only 5 1/2 inches wide.
There was a story a few weeks back about foreign sellers on Amazon, one garlic peeler had something like 24 PAGES of listings, most with the same picture but 'different' sellers, most of them at similar prices.
I've pretty much given up on both Amazon and walmart.com for things like flour. I can get 12 pound bags of KAF AP flour at Costco and 25 pound bags of semolina from places like webstauarant.com
Google searches are getting near useless, too, the first page is full of advertised things that may not even be what you were searching for. I haven't used duck duck go enough to know if they've got the same problem.
But buying local is fraught with problems as well, so many things are out of stock and really expensive if they have them (and you can't trust website 'inventories') and what's 'local' anyway? Is WalMart local?
I find myself less and less interested in even looking at walmart.com lately, the selection seems meager, the prices aren't great and the last time I ordered from them it never arrived and took several weeks for a refund.
You also cannot depend on walmart.com to know what's in stock at your local walmart, or where to find it in the store. It doesn't help that there's no apparent logical order to how they number their aisles.
And then there's this story about a scam 30TB solid state drive that was available on walmart.com:
https://www.vice.com/en/article/akek8e/walmart-30tb-ssd-hard-drive-scam-sd-cardsI worry that there will be another short-term shortage of natural gas, we're still paying for the shortage two years ago, when the gas company had to buy on the spot market at a much higher price.
We went laptop shopping, both of ours are wearing out. Then we picked up some takeout on the way home.
Canned 5 quarts of tomato juice today, that gives me 10 for the season. Last year I did 28.
We are having BLT's for supper, plus some cantaloupe from the garden.
Yes, the brewing process produces some CO2, but not enough for the bubbly head people expect from beer these days.
150 years ago, when people had beer buckets that they'd get filled up and drink from all day, carbonation was much lower. Home brewers talk about it a lot, I'm told.
Considering all the talk about carbon sequestration, you'd think they'd have a way to produce food quality CO2 while cleaning the air. Maybe that'll be the next technological miracle.
Yeah, the craft brewers are suffering because they generally don't have the same depth of supply channels. A gas supplier can cut them off, they won't cut off a major brewery.
I have 24 cages of tomatoes, I should be getting a lot more tomatoes than I'm getting, there have been years when I was picking 40-50 tennis ball sized tomatoes a day, but I'll take what I can get and will process tomatoes tomorrow, I should get around 3 quarts of juice.
We had pizzas on the grill tonight--eventually. I was hoping to get them on the grill around 6, but a late afternoon storm kept me from even turning the grill on until 7.
We had a savory pizza and a dessert pizza again. This time there were some leftovers for the fridge.
I picked about 10 pounds of tomatoes this morning, mostly 4th of July.
That's enough for about 3 quarts of juice, which I'll probably do tomorrow. Some of the bigger tomatoes are finally starting to ripen, if the weather holds I should be able to harvest tomatoes into October. But I'm seeing predictions of an early frost.
I have two version of the tangzhong cinnamon roll recipe that I tend to flip-flop between. The one I used today has egg in the dough, the King Arthur one does not. I think I like the one with egg better.
I wound up with 28 rolls in a 3/4 sheet pan, so they could spread out a bit, I think I like that style better than putting the same amount of dough in a half sheet pan and having them touch each other. This makes them a bit more like Chelsea buns.
We had the last of the NY strip steak, the last of the corn on the cob, some sauteed mushrooms, and cinnamon rolls for dessert.
Everybody's got advice on how to make the best pizza crust, and much of the advice is in direct conflict with advice from other sources.
My former neighbor, the Sysco executive, said high gluten flour is only good for bagels and pizza.
What flour to use probably depends on what type of pizza you like to make.
I've been moving towards lower gluten flour in my pizza dough for some time. We liked the pizza I did on the grill last weekend, which was a blend of KAF AP flour and BRM pastry flour, I'll be doing it again over the weekend.
-
AuthorPosts
