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That's one of those books that I don't own yet. There are lots of places to see 6 strand braids, there appear to be several variants.
With a stick blender it takes about 15 seconds to make 2 cups of mayo, hard to beat that for speed. I've done it in a blender and in the food processor, but I think the stick blender makes less of a mess because you do it right in the container you're going to store it in. Rinse off the stick blender and you're done!
But whichever method you use, the taste taste still beats the daylights out of commercial mayo.
Welcome to My Nebraska Kitchen, Molly.
OK, I've watched the braiding sequence 3 times now (about 1:30:00 into the movie), it isn't really a 3 strand braid, it's a 6 strand braid starting with 3 strands that are rolled thin in the center and joined together to form one end of the loaf.
The real secret is the dough, dough like that is always the secret.
I've got 6 pieces of macrame yarn (in 6 different colors) that I use for practice braiding, I think with a bit of study and practice I might be able to do that braid. (Watching the baker do that braid was like watching a surgeon or a symphony conductor at work.)
And after watching Deli Man, boy do I want a good corned beef or pastrami sandwich! The nearest good deli is probably 400 miles away, though.
I googled the topic as well, the 3-strand braiding topics I found all seemed to use the standard braiding method. I haven't had a chance to watch the movie yet.
I may have to watch that movie to see the braid, it sounds interesting anyway, we used to live near one of the best deli's in Chicago, and they had something like 20 kinds of lox!
When I was going to New York on a regular basis (for work), I'd visit places like the Carnegie Deli (which I think has now closed), the Roxy (near Times Square) and of course Katz's, the deli made famous in "When Harry Met Sally". But some of the best deli's were the little neighborhood places.
Followup: Amazon Prime says it's not available at the moment, looks like a bandwidth issue! I'll try again later tonight.
Tonight I'm making my black bean and mushroom meatloaf.
My mother used to make peach cobbler with canned peaches and Bisquik, and it was delicious.
Fresh peaches are usually better, and frozen peaches are generally better than canned, too.
Today I'm making Honey Wheat bread, which I haven't made in several months. My wife is slowly adding some carbs back into her diet.
I tried using cocoa to darken rye bread once, but could taste it in the bread, so I use caramel coloring, available in liquid form (such as Kitchen Bouquet or caramel food color) and in powder form. (King Arthur and the Great American Spice Company both sell the powder form.)
The powder is very hygroscopic, though, so be sure to keep it well sealed or it'll turn into a black lump. I don't know if keeping it in the freezer would help or make things worse.
The egg crisis appears to be over, I saw them at a promotional price of 40 cents a dozen recently, almost a 10th of where they peaked. (But there are new reports of avian flu at chicken ranches, so who knows what will happen by summer.)
I've read about some possible disruptions in the vegetable market due to unstable weather in California.
And of course import duties on Mexican produce at the border (a bad idea, Mr. President) might cause major problems.
And farmers need to make SOME profit!
In some small towns in Nebraska, the challenge these days is keeping the local supermarket in business!
I don't see anything on the KAF site about a heat rating, but I had the oven as high as I can get it (about 525 degrees) and it seems to have survived.
I oiled the pan a little, though KAF says it is non-stick. A little dough stuck to the pan anyway, probably because I pushed it through the holes too much when stretching it. I may try putting it on parchment next time, but would probably need to pull the parchment out after the crust sets, because I'm not sure what temperature parchment can handle. (Paper, as Ray Bradbury taught us, burns at 451 degrees Fahrenheit.)
Assuming you get 12 slices overall (6 along the long edge and 2 along the short edge), my wife says the KAF crust recipe comes out to about 9.6 grams of carbs per slice. (plus whatever the sauce and toppings add, of course.)
I've put a little rye flour in pizza dough before, but I prefer adding semolina or durum flour, I think it makes the crust crispier.
The frozen Ron Santo Pro Pizzas were available in the 60's (and were, of course, the ones sold at Wrigley Field back then), but I don't think the company lasted past the late 70's. There were several on the west side of Chicago but none near Evanston, which is where we lived.
I thought the ones at the ballpark were not quite as crisp as the ones made at home, but that's probably just due to the limitations of ballpark concession food.
I remember an article in Sport Magazine back in the 60's about Ron's business interests, he also had part ownership of an insurance company back then and was an executive at Torco Oil for a while. More than a few baseball players wound up with beer distributor franchises, especially if they played for the Cardinals, who were owned by the Busch family. Car dealerships and sporting goods stores were other post-baseball occupations for ballplayers.
I will never forgive the Baseball Writers of America for not putting Ron Santo in the Hall of Fame until after his death!
I made a pizza tonight using the 8 x 18 Flatbread Pizza Pan I got from King Arthur Flour last week. I also used it to bake the sesame-semolina bread I made from the BBGA recipe. I can see this is going to be my favorite baking pan for a while.
The pan is just a bit larger than a 12" pizza pan, so I made a half-recipe of the Ultra-Thin Pizza Crust, let it age for a day and streeeetched it to fit. It was very thin but crisp, just the way I like it.
My wife still needs to run the recipe through the My Fitness Pal website, so I don't know how many carbs it is, but if it isn't TOO bad pizza may be back on the menu here at least as an occasional treat, the little oven takes a lot less time to heat up and this size pizza is just about right for 2 people with some leftovers, it'd be enough for 3 people if I added a salad.
I had marinara in the freezer, so I used that, but I think next time I'm just going to try spreading a little tomato paste over the dough, I think that might be similar to what the pizza we had in Ottawa CA did.
I probably don't post enough photos, myself. But I have to transfer them off the camera, move them to another system and resize them before I post them. (I tend to take all my photos at high resolution, 4000 x 6000.)
Made the BBGA sesame semolina bread today. It's pretty good, but I next time I may use something other than olive oil and I may leave the millet out of the soaker or possibly replace it with semolina. (There's actually no semolina in the bread, but there is durum flour.)
Overall, it's a pretty good bread, with a nice airy crumb. I think it could have benefited from one or two stretch and folds, but otherwise it's got a good shape. It'll make good sandwiches this week.
I think my wife prefers the loaf of honey wheat bread I got out of the freezer, but that's a bread I've been making for 10 years.
I use multiple computers, depending on where I am in the house. WordPress seems to log me out of computer A after I've been on computer B for a while.
Otherwise, there's no harm in staying logged in, as long as your computer is reasonably secure.
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