Mike Nolan
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Cass, then you'd really hate Chef Joel Robuchon's puree de pomme, because it's really heavy on the butter, about 2 parts potato to one part butter.
I don't like either olive oil or garlic in mashed potatoes, and garlic mashed potatoes has become a restaurant staple. But these days too many restaurants will put garlic in anything, even oatmeal!
I've tried making buttermilk mashed potatoes a few times, somehow it always comes out weird.
I suspect that there are many minor variations on the 6 strand pattern and each baker might have his own signature look. The loaves might all look similar to us, but the bakery staff can probably glance at a loaf and know who shaped it.
Commercial farming is a volume business. It takes a lot less effort per plant when you've got many thousands of plants.
A farmer with 1000 acres of corn (a pretty big farm) might get 140 bushels of corn per acre, or 140,000 bushels from his fields. At $3.00 a bushel that's $420,000. Now, of course that's not profit, you have to subtract out the cost of seed, fertilizer, herbicide, insecticide, fuel, vehicle costs, any hired labor, property taxes and so forth.
The 2nd method of doing a six strand braid on this site looks promising:
http://www.instructables.com/id/How-to-braid-challah-6-strand-method/?ALLSTEPSI have 'Secrets of a Jewish Baker' on order now, should be here early next week.
Does Amazon Prime have a way to slow the video down for that scene? That's not something I've tried to do yet.
Do we have any members in Houston? That's where the bakery/deli featured in the documentary is located, I wonder if they'd be willing to explain that braiding technique to someone who came in and asked?
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!
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