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Corn tortillas are only "bread" in the broad sense of the word, though.
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Mar 16, 2020 14:26
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Squashy Nipples posted:Corn tortillas are only "bread" in the broad sense of the word, though. I’ve never had a corn tortilla moulder before it became leather so I (perhaps incorrectly) assumed op was using flour
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Mar 16, 2020 14:27
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Bread goes bad in 2 ways, staling and spoilage. Fridge prevents spoilage and room temp slows staling, where you store it depends on how long you want to have it and what you're planning to do with it
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Mar 16, 2020 14:27
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pile of brown posted:Bread goes bad in 2 ways, staling and spoilage. Fridge prevents spoilage and room temp slows staling, where you store it depends on how long you want to have it and what you're planning to do with it Staling doesn’t speed up in the fridge if bread is properly stored, though. You get a hit when you put it in the fridge the first time about equal to a day or so out, and as long as you take it out, get some, and put it back, the staling isn’t noticeably faster.
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Mar 16, 2020 14:41
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I hate frozen bread, toasting it is the only option. One of the things I like about sour dough is how well it keeps; that fifth or sixth day tastes ALMOST as good as the first. mediaphage posted:I’ve never had a corn tortilla moulder before it became leather so I (perhaps incorrectly) assumed op was using flour Fair enough.
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Mar 16, 2020 14:48
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Having a lot of bread staling is just a good excuse to make either stuffing or bread pudding. You can't lose folks.
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Mar 16, 2020 15:28
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That Works posted:Having a lot of bread staling is just a good excuse to make either stuffing or bread pudding. You can't lose folks. Oh my god I'd love a big bowl of my grandma's bread pudding right now 
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Mar 16, 2020 16:07
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That Works posted:Having a lot of bread staling is just a good excuse to make either stuffing or bread pudding. You can't lose folks. Agree. Or strata, French toast, muhammara, bread crumbs, stew thickener, panzanella....
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Mar 16, 2020 16:13
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Squashy Nipples posted:I hate frozen bread, toasting it is the only option. I don't see the problem 
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Mar 16, 2020 16:28
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Penzeys is closing up their retail shops until further notice. With that said, they have a discount code that's still valid until the end of today, 20% off, the code being 'Safe' naturally.
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Mar 16, 2020 21:25
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Another option for stale bread is making bread crumbs for your fried chicken
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Mar 16, 2020 21:48
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mediaphage posted:Agree. Or strata, French toast, muhammara, bread crumbs, stew thickener, panzanella.... You forgot Knoedel, Germany's response to stuffing that is strictly better in every way. Especially cut up and sauteed in a little butter with some gravy. It's so good.
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Mar 17, 2020 04:50
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Xiahou Dun posted:You forgot Knoedel, Germany's response to stuffing that is strictly better in every way. Especially cut up and sauteed in a little butter with some gravy. It's so good. Can’t forget what you’ve never heard of. Although looking those up it seems most are boiled dumplings. They sound good, tho.
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Mar 17, 2020 11:56
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They’re kind of like boiled stuffing. The basic version is cubed stale bread with chopped onions and eggs as a binder but you can also add liver and then cook them in broth and have Leberknödelsuppe which is delicious. Or 8,000 other versions.
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Mar 17, 2020 12:21
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Xiahou Dun posted:They’re kind of like boiled stuffing. The basic version is cubed stale bread with chopped onions and eggs as a binder but you can also add liver and then cook them in broth and have Leberknödelsuppe which is delicious. Or 8,000 other versions. Right, it seems like a lot of them are just boiled bread, too. The "stuffing" kind seems to be a variant? Either way I'm sure they're delicious.
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Mar 17, 2020 12:51
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mediaphage posted:Right, it seems like a lot of them are just boiled bread, too. The "stuffing" kind seems to be a variant? Either way I'm sure they're delicious. Huh. Never heard of it just being straight bread, but I admit I ain't exactly traveled the entire German speaking world. Everything I've ever eaten or made had at least onions and parsley. I actually was so confused that I just called my mom and her response was confusion, a slur for Germans from other regions, more confusion and rounding it out with confirming I would never consider such vile heresy. And lots of cussing in German cause we loves carbs even more than Catholicism.
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Mar 17, 2020 13:08
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I've never had knödel be just bread; it's always had onions, eggs, nutmeg, and parsley in it at a minimum. Also, I've got a bunch of stale bread sitting around, so I know what I'm making tonight.
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Mar 17, 2020 14:20
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I made home made naan yesterday and lord help me I have baking powder in the oven right now for some loving shenanigans. Gonna get some adai and/or dosas started soon. This whole isolation thing is absolutely wonderful for using up all of these ingredients I've bought but haven't explored in detail.
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Mar 17, 2020 19:14
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CommonShore posted:I made home made naan yesterday and lord help me I have baking powder in the oven right now for some loving shenanigans. I’m out of yeast but all the shops have sold out. 
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Mar 17, 2020 20:32
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therattle posted:I’m out of yeast but all the shops have sold out. Sourdough time! Get that starter alive and burping 
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Mar 17, 2020 20:40
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CommonShore posted:Sourdough time! Get that starter alive and burping I threw my starter away a few weeks ago. It's too much faff when the results from no-knead are almost as good (unless one goes to a huge amount of effort, which I am not prepared to do). I also hated how much was wasted with feeding and discarding, and it was always a touch sour for me. I know if I'd fed it more it would have been less sour, but that would have meant even more discard. I had a very active starter with excellent rise, but it just wasn't worth it. I've done the same thing 3 times now. I used it primarily for no-knead sourdough.
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Mar 17, 2020 22:00
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CommonShore posted:Sourdough time! Get that starter alive and burping I just took mine out of the fridge while organizing this morning and am going to hit that sourdough life hard the next week.
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Mar 17, 2020 22:08
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SODA SODA SODA BREAD YALL
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Mar 17, 2020 23:23
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therattle posted:I threw my starter away a few weeks ago. It's too much faff when the results from no-knead are almost as good (unless one goes to a huge amount of effort, which I am not prepared to do). I also hated how much was wasted with feeding and discarding, and it was always a touch sour for me. I know if I'd fed it more it would have been less sour, but that would have meant even more discard. I had a very active starter with excellent rise, but it just wasn't worth it. I've done the same thing 3 times now. I used it primarily for no-knead sourdough. The internet, by and large, is totally wrong about sourdough and wastes way too much. It’s not nearly as finicky as you think. You can leave it in the fridge for weeks or months at a time, add a tablespoon or two to a 1:1 flour:water mixture, and throw away the rest.
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Mar 17, 2020 23:47
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Tried making meatloaf again and oh lord it's awful. Important things to remember: make sure to use part beef, pork, and veal! And never use uncooked vegetables! 
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Mar 17, 2020 23:47
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Pollyanna posted:Tried making meatloaf again and oh lord it's awful. Important things to remember: make sure to use part beef, pork, and veal! And never use uncooked vegetables! Depending on your binder, and how many you use, uncooked veg can be okay...but if you're using a lot, yeah, you need to get that water out. I've literally never put veal in meatloaf though (veal is kind of awful), and I think you could totally do an all-beef meatloaf depending on what binders and fat content you use. Pork mix is tasty, though.
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Mar 18, 2020 00:15
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 Our Ploughman's Dinner Feast. TJ's had plenty of cheeses and cured meats available, and I made Irish soda bread. The whiskey is our house favorite Teachers.
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Mar 18, 2020 00:43
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Pollyanna posted:Tried making meatloaf again and oh lord it's awful. Important things to remember: make sure to use part beef, pork, and veal! And never use uncooked vegetables! Kenji's opinion that veal doesn't really add a whole lot except a pretty high source of collagen, and you can sub in a pack of gelatin bloomed in whatever liquid you're using. I follow this and don't miss veal in meatloaf at all.
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Mar 18, 2020 02:05
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I am honestly surprised at all this veal in meatloaf thing. I've literally never seen or heard of it being used before
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Mar 18, 2020 02:25
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If I can get veal, I'm just gonna eat the veal.
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Mar 18, 2020 02:48
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Mr. Wiggles posted:If I can get veal, I'm just gonna eat the veal.  There's an older, mostly retired butcher that helps out at my local butcher sometimes and I asked if they had any veal once and he said no, and he ate so much of it growing up because it was cheap that he never wants to eat it again. Funny how it has gone from much cheaper than beef meat for poors to much more expensive than beef delicacy in the US in a generation. I wonder why that has happened.
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Mar 18, 2020 02:53
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Is there any way we can also get fois gras in meatloaf is anyone working on this HELLO?Kaiser Schnitzel posted:
Public perception of consumables, it's like how lobster was garbage food for inmates up until people decided it was good + cool to eat if you aren't in Alcatraz.
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Mar 18, 2020 02:54
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So today I made some super gummy alkaline noodles but I chickened out on pulling them and my hand crank pasta machine did not do a good job of cutting them. I now have some adai batter resting overnight. Isolation is fun
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Mar 18, 2020 03:03
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Yeah, I picked up 15lbs of bread flour today in anticipation of getting sent home for a few weeks.
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Mar 18, 2020 03:13
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VelociBacon posted:Public perception of consumables, it's like how lobster was garbage food for inmates up until people decided it was good + cool to eat if you aren't in Alcatraz. Veal consumption crashed in the US and Europe in the second half of the 20th Century over public perception of veal production practices--sorta like foie gras--which resulted in changes of farming practices, lowering production and therefore driving up prices as mainstream demand cratered.
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Mar 18, 2020 03:47
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I say veal only because the meatloaf mix at supermarkets has it.
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Mar 18, 2020 03:49
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Veal is pretty traditional iirc. Kenji did a thing on meatloaf and recommends ditching it and just using a few spoons of gelatin for much the same effect on texture without diluting beefy/porky flavors.
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Mar 18, 2020 03:53
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SubG posted:Social perception certainly plays a part, but in the case of both veal and lobster scarcity has played a substantial role as well. Lobster used to be way the gently caress more plentiful and larger--five pounds was considered a small lobster back when industrial processing of them started in the 19th Century. But overfishing (due to industrial processing) resulted in smaller harvests and smaller lobsters. At roughly the same time transportation technology was improving, so lobster could be introduced to inland markets where it was unknown (and therefore didn't carry the stigma of being a poor person's food). This drove innovation in preparation and use in dishes (including the standardisation of the practice of lobsters being cooked live, which results in what most people would consider to be better flavour--prior to this most lobster was cooked dead). Which drove up demand in places where lobster was less plentiful, at a time when lobster in general was getting rarer. Which in a nutshell is how it became a prestige food. Thanks, this is interesting.
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Mar 18, 2020 03:53
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I imagine the South Park episode didn't help matters; https://www.youtube.com/watch?v=brFqrmXSYRk
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Mar 18, 2020 04:03
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drrockso20 posted:I imagine the South Park episode didn't help matters;
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Mar 18, 2020 04:39
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