scream-of-consciousness;
"If you're trying to change minds and influence people it's probably not a good idea to say that virtually all elected Democrats are liars, but what the hell."
I need the picture of the gorilla rolling on the ground: You're killing me here.
A riddle: You put some water in a pot with some other stuff, and cover it with a heavy lid. This pot goes in a 1000º oven for an hour. What is the resulting temperature of the stuff?
Really? There is a name for breads cooked at 212º. We call them dumplings. Have you ever been in the mood for a 2 pound dry dumpling? I didn't think so.
Anyway the point is to steer Rodge away from the folly of no-touch bread. If one seeks the royal road to zymurgy, best to follow it all the way to the supermarket. His talents would be far more profitably applied to Modernist culinary applications such as sous vide, torching, or foaming.
Ah, I knew it was in here somewhere... don't thank me, thank Rudyard:
She is wedded to convictions—in default of grosser ties; Her contentions are her children, Heaven help him who denies!— He will meet no suave discussion, but the instant, white-hot, wild, Wakened female of the species warring as for spouse and child.
The bread isn't cooked at 212 deg - that's just the point at which water boils. It evaporates much sooner than that. And, dumplings are dough dropped into the stew juices, not a whole pan full.
Technically, you're right. It would be long over-cooked. If the center of a loaf ever got to 212º, it would be inedible — a desiccated solid crust. From the measurements I made on baguette production, the crumb was perfect at 190º.
Read the post and lighten up, Leelu. Rodge and I are having our fun. Cooking just isn't your thing. I'm sure you have many other fine qualities. LOLOL ((Sorry, just larfing at myself.))
Recipe??
ReplyDeleteI need the picture of the gorilla rolling on the ground: You're killing me here.
ReplyDeleteA riddle: You put some water in a pot with some other stuff, and cover it with a heavy lid. This pot goes in a 1000º oven for an hour. What is the resulting temperature of the stuff?
If the water doesn't all evaporate in that time, the stuff is 212 F.
ReplyDelete***CORRECT***
ReplyDeleteRodge, fetch Alear a nice IPA and put it on my tab.
Bonus question: If that other stuff was …
A) flour and yeast
B) beef and root vegetables
… which would be more appetizing?
The stuff would be 212F only at atmospheric pressure. With a heavy lid the temp would be higher because you are pressurizing the liquid.
ReplyDeleteHelly,
ReplyDeleteAnswer - depends if I'm in the mood for bread or pot roast.
Really? There is a name for breads cooked at 212º. We call them dumplings. Have you ever been in the mood for a 2 pound dry dumpling? I didn't think so.
ReplyDeleteAnyway the point is to steer Rodge away from the folly of no-touch bread. If one seeks the royal road to zymurgy, best to follow it all the way to the supermarket. His talents would be far more profitably applied to Modernist culinary applications such as sous vide, torching, or foaming.
Ah, I knew it was in here somewhere... don't thank me, thank Rudyard:
ReplyDeleteShe is wedded to convictions—in default of grosser ties;
Her contentions are her children, Heaven help him who denies!—
He will meet no suave discussion, but the instant, white-hot, wild,
Wakened female of the species warring as for spouse and child.
Bread machine! yes
ReplyDeleteOh, Helly,
ReplyDeleteThe bread isn't cooked at 212 deg - that's just the point at which water boils. It evaporates much sooner than that. And, dumplings are dough dropped into the stew juices, not a whole pan full.
And, what Rodge said.
Boss... recipe??
http://smittenkitchen.com/blog/2010/01/new-york-deli-rye-bread/
ReplyDeletehttp://www.cad-comic.com/cad/20130306
ReplyDeleteMulto gratsi, Boss!
ReplyDeleteOh, Helly, The bread isn't cooked at 212 deg
ReplyDeleteTechnically, you're right. It would be long over-cooked. If the center of a loaf ever got to 212º, it would be inedible — a desiccated solid crust. From the measurements I made on baguette production, the crumb was perfect at 190º.
Read the post and lighten up, Leelu. Rodge and I are having our fun. Cooking just isn't your thing. I'm sure you have many other fine qualities. LOLOL ((Sorry, just larfing at myself.))
Helly, you argue like a democrat.
ReplyDeleteHelly,
ReplyDeleteDo not speak of that which you know nothing. Can you say "scratch cook"??
That would be me.
As far as I know, blog comments are fair game for comments. Let us all know if you'think you're above that.
And, what Rodge said.
Helly, you argue like a democrat.
ReplyDelete((This is our private code for saying I win.))
Rodge, you grimace at girls dancing on the bar like an 80 y/o Vermont Republican. Of which I know many.
Now while you're busy dicking with dumplings, a major development in culinary torching is breaking. Don't worry — I'm all over it.