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I guess it's always possible someone made poorly fried doughnuts, or was forced to use a method of frying that couldn't dump enough heat into the oil to properly fry them, leaving the centers raw. I'm pretty skeptical, though. Ring-shaped breads have been around for a long time and frankly seems like a great solution to being able to store or carry them in quantities (on like, sticks, etc) before we had ridiculous amounts of disposable packaging. Edit: doughnut snype Also, while the internet and fooderati went insane for the cronut, bakery chains in Cincy have been frying up danish dough doughnuts for decades. Theirs were more heavily glazed, which is a distinction (but one I find superior). Not quite the same but also not that different. They also do one stuffed with cheese (like in a cheese danish).  They look more like a regular doughnut, but the inside is pretty different, as I recall. mediaphage fucked around with this message at 01:19 on Apr 14, 2020 |
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Apr 14, 2020 01:13
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Croatoan posted:I do the serious eats reverse sear method which renders almost no drippings. So I ended up with popovers instead of yorkshire puddings (basically the same thing just uses butter) Yay for juicy steak but boo for any jus. I went with the béarnaise but I absolutely should have made a horseradish sauce instead. I will do that next time. Still, it was a killer meal. I'm sure it was delicious but to me roast beef with no drippings is totally 
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Apr 14, 2020 01:27
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Squashy Nipples posted:It's actually better to plant trees at night, the little invisible hairs on the roots fry in direct sunlight. I learned something today!  SubG posted:`This looks kinda like a pussy' does in fact seem to be the unsubtle subtext for a lot of ring-shaped baked goods. Some of the earliest references to bagels, for example, mention that they were traditionally made to celebrate childbirth. I learned something today! 
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Apr 14, 2020 01:35
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SubG posted:8 0 0 8 1 3 5 1 347 455
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Apr 14, 2020 01:39
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SubG posted:Or people just took some dough and formed it into a ring. Which is something people have been doing with dough for approximately as long as dough has existed. Yeah, basics of putting dough in hot oil: poke a hole in the middle, or it bubbles up there and you get a weird shape or uncooked dough in the middle.
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Apr 14, 2020 09:22
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^^^ yeah, TLDR: not rocket scienceprayer group posted:You know what'll be even more transformative? Replacing it! After 10 years that thing's probably dull as hell, I'm surprised it can get through nutmeg. They should definitely be replaced every so often. Everyone go ahead and get a new microplane and thank me later. I'm on my third. I've been considering getting a larger gauge one for citrus zest.
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Apr 14, 2020 12:30
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Well quarantine is lonely and people have asked for one before so I think I did this right, here's the new Goons With Spoons discord server! Come hang out and talk with each other! If I did it wrong tell me and I'll try to figure out what I did wrong? https://discord.gg/bFtz9s5
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Apr 16, 2020 13:25
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pshhh, everybody is working diligently at home 8-5, then face chatting with family and friends before 8-9 hours of sleep. Nobody has time for a goon food chat channel I just joined, thanks!
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Apr 16, 2020 15:50
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Croatoan posted:Well quarantine is lonely and people have asked for one before so I think I did this right, here's the new Goons With Spoons discord server! Come hang out and talk with each other! If I did it wrong tell me and I'll try to figure out what I did wrong? I thought this is where we chatted? But CoD : bread is a good one
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Apr 17, 2020 17:51
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bloody ghost titty posted:I thought this is where we chatted? But CoD : bread is a good one bake (bread) or die not bad, but I do like seeing when the CoDs are weird. Butter was a good one.
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Apr 17, 2020 20:07
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mediaphage posted:bake (bread) or die not bad, but I do like seeing when the CoDs are weird. Butter was a good one. I figure it’s easier than asking anyone to source anything because us city livers have 6’ distanced lines outside of every grocer so if it isn’t pantry staples it requires a schlep. I would rock a CoD tinned fish, thanks food twitters.
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Apr 17, 2020 20:51
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bloody ghost titty posted:I figure it’s easier than asking anyone to source anything because us city livers have 6’ distanced lines outside of every grocer so if it isn’t pantry staples it requires a schlep. Lots of grocery stores have those. It’s good.
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Apr 17, 2020 21:12
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I don't know about America but in the UK flour doesn't exist any more. I was smart enough to grab a 10lb bag a month ago but if I hadn't I would have no choice but to 'or die'.
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Apr 18, 2020 16:26
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feedmegin posted:I don't know about America but in the UK flour doesn't exist any more. I was smart enough to grab a 10lb bag a month ago but if I hadn't I would have no choice but to 'or die'. I got some from an online shop before stocks ran entirely out. It was not exactly what I would have bought usually but it is more than good enough. (I highly recommend bakerybits.co.uk. Btw) therattle fucked around with this message at 17:52 on Apr 18, 2020 |
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Apr 18, 2020 16:54
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feedmegin posted:I don't know about America but in the UK flour doesn't exist any more. I was smart enough to grab a 10lb bag a month ago but if I hadn't I would have no choice but to 'or die'. Same in Canada; I'm convinced at least half the flour will remain on pantry shelves unopened for the next decade
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Apr 18, 2020 16:58
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Sourdough fans! When flour exists again in your area, MAKE THIS WITH YOUR SOURDOUGH DISCARD. https://melissaknorris.com/sourdough-chocolate-bread-from-scratch/ I'm not the greatest fan of the lady herself, but the recipe is absolutely solid and delicious. It's the best cake I have ever made.
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Apr 18, 2020 16:59
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Suspect Bucket posted:Sourdough fans! When flour exists again in your area, MAKE THIS WITH YOUR SOURDOUGH DISCARD. You jerk, my starter was sleeping peacefully in the fridge and now I have to wake him up and get him fat for baking tomorrow.
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Apr 18, 2020 17:25
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feedmegin posted:I don't know about America but in the UK flour doesn't exist any more. I was smart enough to grab a 10lb bag a month ago but if I hadn't I would have no choice but to 'or die'. You guys don't even have all the windmills anymore?
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Apr 18, 2020 22:30
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I've got a friend who complained about the lack of bread options and it never occurred to him that he could make his own. He's a drat good fisherman though so I'd happily trade him bread for trout, but we went opposite directions when we left iowa in 2018 and I dont think fresh bread or fresh trout would be all that palatable after 3,000 miles of transit
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Apr 18, 2020 22:46
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Eat This Glob posted:I've got a friend who complained about the lack of bread options and it never occurred to him that he could make his own. He's a drat good fisherman though so I'd happily trade him bread for trout, but we went opposite directions when we left iowa in 2018 and I dont think fresh bread or fresh trout would be all that palatable after 3,000 miles of transit Teach a man to fish and he will never understand sourdough, interesting.
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Apr 18, 2020 22:52
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pile of brown posted:You guys don't even have all the windmills anymore? Apparently the issue is not insufficient flour; it’s that 96% of it goes to the trade in big bags, and there is not enough in smaller consumer bags for the sudden increase in demand from home bakers.
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Apr 18, 2020 22:55
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I have two separate friends who’ve bought 25kg bags of flour
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Apr 18, 2020 22:56
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I bought two 25 pound bags for $5.50 each this month and split them with friends in gallon ziplocs. It was so cheap I just gave it away for free
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Apr 18, 2020 22:59
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Lol not counting the smaller bags I’ve bought a 10 kilo bag just for me and I’m like halfway through it in the past month alone. I’m way more annoyed at how there are no wheat or specialty wheat berries available for milling without paying insane shipping costs.
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Apr 18, 2020 23:42
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bloody ghost titty posted:Teach a man to fish and he will never understand sourdough, interesting. lol
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Apr 19, 2020 00:20
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bloody ghost titty posted:Teach a man to fish and he will never understand sourdough, interesting. Lol
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Apr 19, 2020 00:25
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Wrong thread
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Apr 19, 2020 03:01
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Democratic Pirate posted:You jerk, my starter was sleeping peacefully in the fridge and now I have to wake him up and get him fat for baking tomorrow. You'll thank me later.
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Apr 19, 2020 03:01
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feedmegin posted:I don't know about America but in the UK flour doesn't exist any more. I was smart enough to grab a 10lb bag a month ago but if I hadn't I would have no choice but to 'or die'. I found 5lbs of un-bleached flour in my cupboard I accidentally bought a few months ago. I don't know if there's actually a functional difference between bleached and un-bleached, but nothing seems to have been ruined by it yet.
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Apr 19, 2020 21:27
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Shroomie posted:I found 5lbs of un-bleached flour in my cupboard I accidentally bought a few months ago. I don't know if there's actually a functional difference between bleached and un-bleached, but nothing seems to have been ruined by it yet. Theoretically bleached flour makes for better bread, according to a number of internet sources, but it’s also an extra processing step. I tend to avoid it merely for philosophical reasons.
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Apr 19, 2020 23:15
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mediaphage posted:Theoretically bleached flour makes for better bread, according to a number of internet sources, but it’s also an extra processing step. I tend to avoid it merely for philosophical reasons. King Arthur unbleached AP is my go-to for almost everything, but I dont mess around with sweet stuff too often, so i dont know I'd that is impacted
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Apr 19, 2020 23:36
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Suspect Bucket posted:You'll thank me later. Update: made the bread last night, would give it a solid B (A for flavor and C for execution). 40 minutes at 350 made a very dry and crumbly cake; next go round will get a bake check starting at 30 minutes, and I’ll add the brewed coffee option to the batter.
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Apr 20, 2020 13:38
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Flour seems to be back in stock around here but not a single supermarket in town has yeast.
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Apr 20, 2020 15:01
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ChairmanGoesWoof posted:Flour seems to be back in stock around here but not a single supermarket in town has yeast. You can always try to grab it from beer foam or whatever those hippies are doing these days.
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Apr 20, 2020 16:06
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Democratic Pirate posted:Update: made the bread last night, would give it a solid B (A for flavor and C for execution). 40 minutes at 350 made a very dry and crumbly cake; next go round will get a bake check starting at 30 minutes, and I’ll add the brewed coffee option to the batter. Mine was perfect at 350 convection for 35 minutes, rotated halfway through. In a toaster oven, even. I did cupcakes at the same time for 15 minutes. I rarely follow bake time directions beyond them being a gauge guestimate, because my baking options are wildly inconsistent and I just end up babysitting stuff the whole time.
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Apr 20, 2020 17:00
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ChairmanGoesWoof posted:Flour seems to be back in stock around here but not a single supermarket in town has yeast.
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Apr 20, 2020 22:06
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SubG posted:If you have a food wholesaler or restaurant supply nearby you can pick up a bulk bag, transfer it to a mason jar or something like that, and keep it all in the freezer. Yeast will happily keep in the freezer more or less indefinitely. Absolutely. Fridge, even, if keeping it in the freezer is a pain or a space issue. My bag is finally getting low after uh 2 or 3 years of living in the fridge door and it’s still as active as when I bought it.
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Apr 21, 2020 02:09
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Made beer Made pizza with the ale yeast 
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Apr 21, 2020 15:35
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Suspect Bucket posted:Made beer Whyyyyyyy can I not be there to pet your dog and drink your beer. Everything sucks.
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Apr 21, 2020 15:48
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dino. posted:Whyyyyyyy can I not be there to pet your dog and drink your beer. Everything sucks. O poo poo the pizza could have been vegan too if I left the cheese off half. The sauce is fresh tomato and sweet peppers topped with kale. I never thought I'd ever say this, but I wish I put more kale on, it was delicious.
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Apr 21, 2020 15:58
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