I've never tried making strudel dough. My wife says she made it once with her mother and a huge table.
This video almost makes it look easy, but there's years of experience at work there!
strudel video
I stopped reading Bon Appetit so long ago that James Beard was probably still alive the last time I read it.
I've lost track of which season they're doing on PBS.
I thought Mary Berry left after season 7 when it moved from BBC to Channel 4, when she decided to stay on PBS rather than move over to TV4 like Paul Hollywood did.
According to Wikipedia, she did a one-year series about homes on BBC and is judging another cooking contest on BBC starting this year.
Chocomouse, have you looked at making a cinnamon crumb cake? That can give you the flavor profile of a cinnamon roll in a cake form.
When a recipe calls for lemon oil or extract, I usually cut the amount in half, because I think many recipes call for too much. Unless you're making something like lemon curd or a lemon pie, lemon should be a hint, not a punch in the face.
I can definitely tell the difference between artificial vanilla and real vanilla.
Tonight we had baby artichokes with a variety of dips, plus cheese souffle with mushroom sauce and a flan for dessert. I really nailed the caramel sauce on the flan!
We went out for lunch as the dough was bulk proofing, so it got a 3rd long rise rather than just 2 rises and it came out with a rustic exterior. I suspect the interior is going to have a lot of holes, too. But I"m sure it'll taste great.
This evening I made a batch of gluten-free Brazilian cheese rolls (they're made with tapioca flour) and we ate them with some left over marinara.
Our granddaughter has been visiting us for the last two weeks, today she helped me make a batch of chocolates, squeezing a pastry bag filled with tempered chocolate into molds. She did very well!
I'll post some pictures in the next day or two. They need to firm up for a few hours before we unmold them.
Last night we had Steak Diane with corn on the cob.
I'm making Vienna bread today.
I'm making another batch of Vienna bread with first clear flour today. I'll make 2 loaves and put 1 1/2 of them in the freezer, so it'll take several weeks to see if there's any pattern on how fast it molds.
My son was telling me about some triple-fried potatoes at Morimoto's restaurant in Orlando. Basically they're pomme frites (twice-fried potatoes) fried a third time in duck fat and then served with a Peking duck sauce.
We had 5 cheese tortollini from Costco on Saturday, with sauce made from the tomatoes I got at the farmer's market a few weeks back.
I suspect the wood chips may be fine, just dampen them a bit.
I've looked at a smoker a few times, I figure I'd probably use it once or twice a year, at best.
