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7:58 AM
@Cerberus well, you got a resounding response there old son
 
8:17 AM
OK, I'm done with the transcript!
Quite interesting
 
how far back do you read?
 
From where the green user appeared out of the blue!
Homemade butter croissants and pain au chocolat!
 
you're making them?
 
nom nom nom
YES!
There is tremendous huge variation in pastries
Puff pastry dough is amazing, I'm in love with it
 
8:36 AM
^ That's a great step-by-step video
 
9:29 AM
@Gigili That is a good video. It breaks down the steps so that no one step seems overwhelming, videos that do that well are great finds. I still am very enamored of the Paul Hollywood method though. One of these days I'm going to try it.
 
Oh! I didn't know Julia passed away
 
Yep. Did you know that she didn't start cooking until she was in her 40s?
I was also shocked to learn that she resented the movie/blog "Julie and Julia".
Excuse me...*almost* 40.
 
9:48 AM
That's sad. I was watching a dead person talking to me, it makes me sad
> Julia Child lived to 91, she died 2 days short of her 92nd birthday!
 
She had a very fascinating life. She was too tall to join the military during WWII, so she joined the OSS. Then after the war she went to France and culinary school there. She lived well.
 
Yeah, I like her.
RIP
 
She was 6'2", 188 cm. That alone made her unique.
RIP indeed. I think she was the first real "celebrity chef". I have enjoyed cooking shows my whole life, she started it.
 
@Jolenealaska Ooh, she could've attended the school basketball team
 
She did...she played Basketball in college.
I think that's required of women over 6'.
In her later years you can see that she had back problems. I often wondered if that came from a lifetime of slouching to minimize her height.
Her famous cookbook is one of the very few I own. I generally get recipes on-line, but her cookbook is a gem.
Speaking of Tall!
 
10:03 AM
<nods>
 
Hi sweetie!
 
<nods>
 
@Gigili now that you have mastered puff pastry, you ought to say something to a new answer to one of your questions. He advises room temp butter.
 
As they put it, just nod and agree with us all the time
@Jolenealaska Oh? I am on it, ma'am!
 
@Jolenealaska yeah, slap him down!
 
10:06 AM
:)
 
room temperature butter for puff pastry? what you smokin' muthafucka?
I can't see any problem with putting it exactly like that
 
I had fun with the newbie today. I hope we see him again.
 
I wonder why?
Nothing to do with him being a fellow Lesmisophile I suppose I'm sure :P
 
I enjoyed him even before we started talking Les Mis.
But that just sealed the deal.
 
100 g cold water? What the _?
That'd turn it to a floured lake or something
 
10:14 AM
I think he's making pancakes.
 
I think he's dreaming of making pancakes
 
100 g water is like saying 100 ml apple
Sounds weird
 
but valid
weight is more precise than volume
it's not like saying 100ml apple
 
I am more precise than you
 
10:16 AM
I weigh ingredients for baking, so grams of water doesn't sound odd tome.
 
@Gigili your feelings towards weighing water suggest otherwise
with a digital scale accurate to 0.1g, you can measure out water far more precisely than with a measuring jug
 
But I don't measure water to make puff pastry dough
 
the meniscus and parallax see to that
@Gigili how does that affect whether it sounds weird or not?
 
@ElendilTheTall It does not
Just wanted you to know how it is usually done
You do it by feel
 
I put water in a Pyrex cup and nuke it to make bread. Then I weigh it. It's remarkable how inaccurate the cup measurement is. I wish I could bake by feel, but I'm not there yet, not with new recipes anyway.
 
10:27 AM
@Gigili thanks - there's me been doing it wrong for the past ten years
 
Don't mention it
It's not that difficult, just do it right
Did she suffer from Breathing difficulty @Jolenealaska?
 
Not that I'm aware of.
This is interesting:
Julia Child's kitchen is an historic artifact on display on the ground floor of the Smithsonian Institution's National Museum of American History: Kenneth E. Behring Center, located in Washington, D.C., on the National Mall. The kitchen is not a replica, but is the actual kitchen used by noted 20th century cookbook author and cooking show host Julia Child, appearing as the backdrop to several of her television shows. == History == Built in Child's home on Irving Street in Cambridge, Massachusetts in 1961, the kitchen was designed by her husband Paul with 38-inch high countertops, rather than the...
Her kitchen is in the Smithsonian.
 
@Gigili why do you ask?
 
Every time she is talking she takes a heavy breath.
 
10:43 AM
I haven't noticed that. She continued television appearances almost up to her death, so it wouldn't surprise me if she did have difficulty towards the end.
YAY! My kitchen is clean! :) Now I need to bake something.
 
puff pastry - don't forget to warm the butter
 
Use melted butter
If it pleases you
 
I'm actually considering it...not the warm butter part :) But the Paul Hollywood technique.
 
he has an excellent blueberry muffin recipe too
Tom Cruise asked for seconds, apparently
 
@Jolenealaska Yay! The result is really satisfying even though it takes too much time to clean the kitchen
 
10:51 AM
I have some amazing wild Alaskan blueberries in my freezer.
 
I used tomato instead of grilled red bell peppers
I like the combination of Gouda cheese and roasted tomatoes
 
be warned - ideally you need to leave the batter in the fridge overnight
 
Hmm...I might do that. I'm out of eggs though, dammit. And milk, and coffee. Ugh
OOH!
I doubt I can get peppermint oil locally, though.
 
ooo, that looks good
 
Make some naans and eat with cheese and tomato
 
11:02 AM
can't you get it at the supermarket?
 
No, I doubt it. Extract yes, oil no.
 
heck, just use that
peppermint is peppermint
1tsp extract = 10 drops oil, in my experience
 
Weird that he lets the cake cool completely before rolling. I've always let them cool while rolled up.
 
wait - are you questioning The Hollywood?!
warm roulades are more likely to crack
and they sag less
and they don't melt the filling
 
11:09 AM
I don't fill them warm, but I've always rolled them up to cool so they don't crack.
 
crazy talk
actually it doesn't really matter
but imo the more you roll it and unroll it, the more potential for trouble
until you've tried my toffee and pecan meringue roulade, you haven't lived, by the way
just sayin'
 
Is the meringue the cake or the filling?
 
11:27 AM
@Jolenealaska You don't hear me?
 
I heard that!
I'm watching the Baking with Julia video.
 
OK, just don't be ElendilTheTallish
 
Cut him some slack, he's at "work".
 
I don't like him anyway.
 
Well! I think I'm going to make naan by this recipe, since I have the ingredients.
Cya later!
 
11:48 AM
Bye.
 
12:47 PM
This is the best question ever on ELU
0
Q: Who was real Frank (Lee)? Anybody know this?

The Beefer FanIn film actor George Kloony ask man 'can I be Frank'? But his name not Frank it Michael Clayten (I think). I get confuse so ask very good English teacher Paul. He say me Frank mean he honest man and you can speak to Frank Lee to be honest man also'. This very interesting. But later I think who re...

Who the hell is this Frank Lee everyone wants to speak to?
 
1:44 PM
And it's on hold!
 
2:05 PM
it reminds me of Wayne's World
Blonde Bombshell - "Garth, can I be frank?"
Garth - "Ok, but can I still be Garth?"
 
That's cute
 
tell me - tell me - you have seen the Wayne's World movies
blonde bombshell - "Take me, Garth!"
Garth - "Take you where? I'm low on gas and you need a jacket"
 
Nope, I have not. I've enjoyed the skits though.
 
go now and watch them
or watch this
 
I don't even have to pay for it, it's available on Netflix
 
2:18 PM
Wayne's World 1 is superior, but Wayne's World 2 is still worth a watch
endlessly quoteable
If anyone asks what Chinese takeout I want, I am legally obliged, due to a contract with a friend, to say "I'll have the Cream of Sum Yung Guy"
 
oh god, this kills me even now
hahah
the bit where he's staring at the eye then shakes out
genius
 
umm...lower case "j"s :)
I managed to spill something white IN my oven door. It looks terrible and the self clean cycle isn't helping. Leave it to me to do something like that.
I'm going to have to friggin disassemble my oven.
 
2:39 PM
doofus
 
pretty much!
 
ho hum
I am boooooorrrrreeeeedddd
 
Wanna come clean my oven?
 
It's nuts. That would be hard to accomplish on purpose!
 
2:48 PM
arrange the flights and I'll be there on Friday
 
Sounds great!
 
I only fly first class, just so you know...
 
I'm watching a Monty Python video on YouTube...
I FART IN YOUR GENERAL DIRECTION!!
 
I see Sarah Palin has been caught speeding
 
Ha! Where was she?
 
In Wasilla even...that's funny.
One of the things I loved about living in Chickaloon is that it is a total no-cop zone. The mountains mess up their communications, so there is about a 40 mile stretch of the Glenn Highway that is totally lawless. I used to drive over 100 MPH on that road. It's a good thing I never hit a moose!
 
naughty jojo
 
3:16 PM
People are sooo stupid! AARRGGHH! correlation =/= causation! AARRGGHH!
Marijuana legalization is going to be on the ballot in November. I strongly support it. I just watched the highlights of a debate held earlier this week. The biggest argument the opposition used (with BS statistics) is "the gateway drug" thing. I feel a letter to the editor coming on.
 
I don't see why alcohol is legal and marijuana isn't
oh, yes I do, politicians like a drink or ten
 
I don't either...
It makes no sense.
 
I don't partake of either, but it seems to me that it's fairly innocuous stuff
 
Compared to alcohol, pot is almost harmless.
And it's huge money, an industry run by criminals and not taxed.
The "gateway drug" argument makes me nuts.
 
3:33 PM
caffeine is a drug
it's a slippery slope from Starbucks to heroin I tell ya
 
People buy into it. To protect our kids from heroin, we need to put pot smokers in jail. It's such a waste.
I'm fairly confident that it's going to pass but it's going to be a squeaker.
I know you don't eat shrimp (or prawns for that matter), but damn this looks good!
 
4:39 PM
Sour! You're just in time!
Have you made naan?
 
I have, maybe twice?
Also, what's the etiquette on reverting an edit?
 
Hmm...depends. Your post?
 
0
A: Reformulate a marshmallow recipe to remove lactose and HFCS

sourd'ohTo replace the high fructose corn syrup, another syrup could be substituted without having adverse effects. I would recommend a simple syrup, as it is close (50% vs 55-65% fructose) in composition to HFCS. Studies conflict, but agave nectar can potentially be up to 90% fructose. As for the lacto...

 
I saw that and rejected the edit. My reason for rejecting was that the edit put words in your mouth.
I think you should feel free to edit it how you see fit.
 
I changed it back. Agave can range from 50-90%, and even up to 90% should still be functionally similar to HFCS, though sweeter.
 
4:43 PM
My naan recipe calls for baking on a stone in a 500F oven, then browning under the broiler. That makes no sense to me - aren't they usually just flipped?
 
Also, the "worse" comment (which I think was edited out) seems to be health related.
Yeah, I've flipped them
I've baked them on sheets at really high heat, then flipped and finished for a minute or two
or baked them in something like a pizza oven, same deal (flipping)
 
That makes more sense to me. That's what I'll do.
I think a lot of edits are approved that shouldn't be.
 
Yeah. I mean, that one fundamentally changed my answer, so it seems like it should have just been an alternate answer
also, he didn't have a source for the level of fructose in simple syrup
 
Yes, fundamental changes are a crime as far as I'm concerned. I've edited out OT stuff, but I've never change what someone else has written. That's just wrong.
 
Same here. I might take out the gripe about the mother-in-law who told them this trick, but I'll leave the trick in.
(and I have, in fact, made that edit)
 
4:52 PM
Isn't simple syrup sucrose by definition?
 
Yo.
 
Hey Cerby!
 
Fundamental edits are bad!
I think everyone agrees...
 
Jolene: I re-edited to add that. Simple syrup is sucrose syrup unless you cook it enough to invert the sugars, in which case the fructose level is going to vary depending on cooking time, acidity, etc
Hey Cerb
 
TIL, I didn't know that cooking could do that.
 
4:57 PM
Holla.
Inverted sugars, is that like...molasses?
What happens?
 
Yep, it breaks apart the glucose and sucrose (more in the presence of acidity or already inverted sugars). That's why a lot of old candy recipes will call for a bit of corn syrup or honey (sources of fructose) or lemon juice or vinegar (acidity). The more it inverts the less likely it is to recrystallize.
Honey is invert (enzymatically by bee spit), you can get invert corn syrup for baking and candy making, etc
basically, (I think) the smaller glucose and fructose molecules get between the sucrose molecules and make it harder for them to bump into each other and form crystals
 
This naan dough is sticky stuff! My goodness!
 
5:15 PM
@sourd'oh Hmmm...
So you are saying honey contains molasses?
 
@Cerberus Hah, no, but they do both contain invert sugars
 
So...molasses are a kind of inverted sugars?
I should probably go read Wikipaedia.
 
Sort of. Cane syrup contains sucrose and sucrose breaks down in the presence of heat and acidity into invert sugars. Molasses contains acids from the cane juice and is cooked, so a lot of its sugar inverts in the refining process.
I feel like my new participation in Stack Overflow is going to hurt my overall reputation on the SE network.
 
Why was your question downvoted?
 
5:34 PM
It was kind of a stupid question
 
Hmm.
 
a beginner mistake
 
I know so little about programming that I wouldn't know, but it looks fine to me!
Well, pfft.
 
I think it was mainly that since it was just a typing error I didn't catch, it won't be that helpful to others (except perhaps as a cautionary tale)
It's helpful enough that I don't mind the downvotes though.
 
My first naan is too doughy. I think I need to get my pan hotter. I'm using an overturned cast iron skillet as a baking stone. Methinks it's not hot enough yet.
This is going to get my kitchen really hot! 7 more to go.
 
5:43 PM
Wow, in summer?
Or is it not hot outside?
 
It's about 18C I suppose, the oven is at 260C and I keep having to open it. That really heats up my kitchen a lot.
 
I wonder if you could skillet them partially and finish them in the oven?
 
I might try that if I make them again, but at this point I might as well just keep going.
 
@Jolenealaska Wow, I wish we had 18C!
 
2nd one is much better!
 
5:56 PM
Yay!
No large kitchen windows?
 
Yep, summers here are nice. We typically get over 70F (21C) 3 or 4 times.
Yeah, they're open, but they're not big enough to help much.
I'm going to take a nap and let my naans rest for a while too. CYA guys later!
 
6:15 PM
Nice.
Happy napping!
 
 
2 hours later…
8:19 PM
Hey @ElendilTheTall
 
9:14 PM
You will love that video.
 
9:30 PM
Hmmm
I wouldn't go so far as to say love.
It amused me, fleetingly.
Here, have a cookie.
 
I'm surprised, it made me think of you and that you would love it. Oh well.
 
9:51 PM
I am a jaded husk of a human being
Thank you for thinking of me
And so to bed
Catch you on the flip side
 

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