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Post by quagmire on Oct 29, 2005 18:11:07 GMT -5
I'll throw my hat into the mix...soup mix and say Pel Meni is good food. Perougis they are called too. They are these russian dumplings with hotsauce, curry powder, sourcream and cilantro. Fucking good. Next time you folks are in the ham you will have to come eat there....
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Post by cardboard on Oct 29, 2005 19:46:24 GMT -5
Bphlat sure does enjoy them, I urge him on......hes rounding out nicely.
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Post by andrew on Oct 29, 2005 21:27:57 GMT -5
how did you get that picture of blake, kev?
the likeness is uncany!
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Post by jer on Oct 29, 2005 21:42:03 GMT -5
i can say they are good, not the best though.
you're have to really like technology to eat them everyday
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Post by quagmire on Oct 30, 2005 14:07:49 GMT -5
thats not how you spell teknogololy
just like fidoogloogle
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Post by saxtor on Jun 18, 2014 15:49:05 GMT -5
I found an Owens family portrait after 9 years of pierogies!
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Post by cardboard on Jun 18, 2014 18:44:57 GMT -5
loooks about right. Another few months and strum dog will go
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Post by jer on Jun 27, 2014 12:26:28 GMT -5
Saxy - what you doing with all that bread? You using steam to get that crust as crusty as them gutter punks?
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Post by quagmire on Jun 28, 2014 17:44:26 GMT -5
gutter punks don't eat bread. Just malt liquor.
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Post by saxtor on Jun 29, 2014 14:35:12 GMT -5
Jer, I mostly give it to the crusty gutter punks and have them judge the level of crustiness. I have yet to meet their high standards.
In all seriousness, I can make bread with relative ease. What I am exploring is how to make bread in volume while pushing the limitations of my equipment. It turns out, the volume part is easy enough, but the oven I'm using is right shit. I give a lot away, trade Per for eggs, or just hide it in my cheeks.
As for steam, my method is to have a sheet pan in the oven while I preheat everything. Then when the dough goes in, I pour about 3/4 cup of boiling water over it and close the oven quickly. 30sec later, I quickly spray the walls of the oven, and then repeat that 3-5 times before lowering the temp to finish baking. This is just enough steam to get a nice chewy crust, but not enough to get it crispy.
I have a line on a sweet commercial convection oven with steam injection, but I lack the space for it, or the extra cash.
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Post by quagmire on Jun 29, 2014 23:17:21 GMT -5
Man if I had some extra cash laying around I would totally invest in a communal commercial kitchen. That would be so rad. We could have members who pay monthly use fees. I have like three food truck/ cart ideas.
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Post by jer on Jun 30, 2014 14:55:03 GMT -5
Sounds like a good operation with the equipment on hand. The chef on the boat in Mexico used the spray bottle method with great results.
I mostly make bread in the winter, and I once made hamburger buns that were awesome!
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Post by quagmire on Jul 2, 2014 16:27:14 GMT -5
where would one get their hands on some of this fancy bread?
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Post by saxtor on Jul 2, 2014 16:53:38 GMT -5
Well, that depends. If you want to bake it yourself, you should get Artisan Bread Every Day by Peter Reinhart. Easy, reliable, low bar of entry bread recipes for home. I still use this book a lot. If you mean, where can you get some without having to make it yourself...right place, right time I guess. I seldom even know when I've got bread on the horizon. Then, suddenly, I do! But I'll try and keep this in mind for Atown skate party 2014 happy fun time! ¯\(°_o)/¯ |
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Post by quagmire on Jul 5, 2014 0:15:40 GMT -5
rock a doo mack a moo!
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