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Back when we were in college, a local pizza place (Gullivers, on Howard Street at the north end of Chicago) made the best pizza bread I've ever had. There was nearly always a long wait for a table, and diners would put in one if not multiple pizza bread orders while waiting, and sometimes finish them before a table opened up.
The restaurant changed hands some time around 1980, and I've been told the new owners changed the pizza bread recipe to make it cheaper, and many people stopped buying it. (Evanston also went 'wet' around then, so there wasn't as much reason for Northwestern students to travel to Chicago to order alcohol.)
I like making pizza with sandwich rolls, but I've done it with baguettes as well. I haven't tried it with Challah yet.
I'm stumped on the no edit button problem. Try logging off and back on.
I, too, made Hot Cross Buns today, two 8" pans of them, 16 small rolls (1.5 ounces each) per pan. I'm going to call our neighbor and offer them one, but won't feel insulted if they decline.
I'm not sure if date syrup and date molasses would be identical, molasses is what's left after removing most of the sugar. You can buy date sugar, it reminds me a bit of maple sugar in that it has a much more complex flavor profile than sucrose.
April 9, 2020 at 2:46 pm in reply to: How Will Your Holiday Be Different This Year of Quarantine? #22731Brandy wouldn't have the bitter orange flavor of Grand Marnier. I don't know if adding some orange juice or orange extract to brandy would be an acceptable substitute. If you had bergamot oil, that might be even better, but who has that on hand??
Pastrami is IMHO harder to make than corned beef, because it has to be smoked and it generally uses a spice rub, too. A former business partner of mine lived in NYC for a while and got hooked on pastrami from Katz's Deli on Houston. (That's the one in "When Harry Met Sally".) He'd order a whole pastrami from them and pig out on it for a week.
I tried making some Montreal Smoked Meat a few years back, it is kind of an offshoot of pastrami, it wasn't quite as good as the stuff we had in Ottawa, but it was pretty good. If I had a real smoker it would probably have been better, but all I've got is a wood chip tray for my gas grill. I made it from some brisket.
A friend of ours it talking about opening up a food truck in a few years to do BBQ. I've been working with him some on menu planning issues. He's got a good smoker, I might try making some more MSM and have him smoke it for me.
April 8, 2020 at 4:49 pm in reply to: How Will Your Holiday Be Different This Year of Quarantine? #22716I will probably make one small batch of Hot Cross Buns, I don't plan to give any away this year.
What's in your pico de gallo seasoning? Probably several kinds of peppers and/or chilis and perhaps paprika of some kind. Beans sounds like a good thing to pair it with. You might also be able to use it like a good jerk seasoning. (So many of the packaged ones are too mild.)
I'm making semolina bread today, including 3 small burger buns. If they come out well, I plan to have burgers on the grill for supper, before the weather turns cooler for Easter weekend.
I still haven't made the boxed brownie mix I got out the other day.
April 8, 2020 at 11:08 am in reply to: How Will Your Holiday Be Different This Year of Quarantine? #22707I have a small sliced ham I'll do on Sunday, probably with some scalloped potatoes. It'll just be the two of us, but that's often been the case because Easter seldom overlaps with UNL's or our granddaughter's spring break, even before the social distancing limitations.
I may make a Texas Chocolate Sheet Cake just to have something to celebrate. We discovered that it freezes well, so I may make one for the freezer as well.
We've pretty much given up on our black raspberries, they've been crowded out by other vegetation. I'm putting in 6 more elderberry plants this spring to take the place of some dogwoods we lost a few years ago along the east side of the house.
Thanks for letting us know, he's in several high risk categories.
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When it comes to baking, any method that works is a good one. I'm an engineer by training, I tend towards precision when possible.
I've seen some recipes for this as well, with as many as 6 layers per roll.
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