The Frying Pan

5:00 PM

@rumtscho I can't say actually- I started with AP and then mixed in a fairly large quantity of ground Ezekiel grains and rolled oats.

ElendilTheTall

higher gluten might have given you the openness you desired

rfusca

@Jay you're over thinking it, its just a cooling rack. Get one with the grid though, not just the bars in one direction.

Jay

im looking at this one. looks good: amazon.com/Wilton-2105-459-Excelle-3-Tier-Cooling/dp/B00030CGKY/…

rfusca

don't get that

I have it, it sucks

you want these amazon.com/Bakers-Secret-1061483--16-Inch-Nonstick/dp/…

Jay

@rfusca lol ok

Mien

5:03 PM

I have one with bars and it's okay.

rfusca

you can't use the other kind if you want to cool or drain small stuff, they fall through the bars

Mien

But it's a bit harder to cool mini-cupcakes etc.

Jay

order palced

time for lunch

ElendilTheTall

@jay do you also have a spare bubble for your dough level?

couldn't live without mine

rfusca

well lunch!

ElendilTheTall

5:07 PM

lunch indeed

it's nearly dinner time

rumtscho

@Sobachatina I don't know what Ezekiel grains are

Mien

@ElendilTheTall Yes, I'm getting hungry.

ElendilTheTall

A humble baked potato for me

simple but delicious when done right

Mien

What will you eat it with?

Here boiled potatoes, chicken sausage and cauliflower.

Sobachatina

@rumtscho It is a mix of hard red wheat, Spelt, Rye, Pearl barley, Pinto beans, Lentils, Millet, Great northern beans, Kidney beans. Obviously not all grains.

ElendilTheTall

5:12 PM

You have boiled potatoes with baked potatoes @mien ?

Sobachatina

We had some on hand from a previous experiment.

Mien

@ElendilTheTall No baked potatoes for me today ;)

Laura

@rfusca yes, sauces seems like a good topic to me. broad enough to keep things interesting, specific enough to track. sauce/gravy it is!

Sobachatina

@rumtscho I don't know if it is a common name or just what this retailer used.

Laura

good conversation. :)

Mien

5:12 PM

@Laura Please include condiments too. :)

rumtscho

@Mien You think it should go into the same contest, or that it should have its own?

Mien

@rumtscho Same contest.

Sobachatina

@Mien But only if the condiments are wet and saucy.

Mien

I know bearnaise is a sauce, but here it's often a condiment.

@Sobachatina What other condiments do you have?

rumtscho

Because if we keep out salad dressings, I don't see why we should include condiments. And if we allow both, we should allow other topics too.

@Mien But bearnaise will always be ontopic in the contest, even if we don't say "condiment" is part of the contest

Sobachatina

5:14 PM

@Mien Anything that is added at the table for flavor is a condiment- table salt for example.

Shog9

Apple Sauce is the best condiment

Mien

@Sobachatina Oh I did not know that.

rumtscho

If you want to include condiments, it means you want ketchup, mustard, ajwar and maybe tahini to be in the contest too

Mien

I thought it was a collection name for 'cold sauces' like mayo, ketchup, cocktail sauce, pickles etc.

@Shog9 Lol.

Shog9

I don't see why ketchup wouldn't be considered a sauce

rumtscho

5:16 PM

But if it is "sauces" only, it still includeds mayonnaise, remoulade and the other stuff commonly sold in a squeeze bottle today which started out as a real sauce.

Mien

@rumtscho Ah okay :)

Shog9

Being commonly used as a condiment doesn't say anything about how it's created

Mien

@Shog9 I don't think of "sauce" when I hear mayo or ketchup :)

Shog9

@Mien But if you were making mayo, you'd probably be thinking of sauce

rumtscho

@Shog9 For me, it is a condiment but not a sauce, because it is used in small amounts to season. In this sense, mayo is also a condiment when used on pommes frittes, but it is included in the contest because of its original purpose.

Mien

5:17 PM

@Shog9 I would not.

rumtscho

But this is interesting, I would consider tabasco or worcestershire a condiment, but they both have "sauce" in the name

Maybe my mental model of sauces is wrong.

Mien

@rumtscho I was thinking of those two as well just now.

Shog9

@Mien So what about hollandaise?

Mien

But I don't think they would yield a lot of questions.

@Shog9 Hollandaise is a sauce for me.

rumtscho

@Mien egg foams are a tricky animal.

Mien

5:19 PM

It's also way more liquid :)

Shog9

@Mien Eh... Let it cool off ;-)

rumtscho

@Mien no, itisn't.

Mien

Oh, it looks runny in the vids :p

I haven't made it myself.

rumtscho

Unless you decide to make it liquid for some reason.

Mien

I did made a mousseline sauce, that was liquid.

rumtscho

5:19 PM

Depends on how much you heat it.

Mien

Oh I made very good sauce this weekend :D

rumtscho

@Mien You mean, hollandaise aired with whipped cream? That should be more like a foam than like a liquid.

@Mien what did you use?

Shog9

And what about pico de gallo

sauce, condiment, salad...?

Mien

@rumtscho I first made a reduction with water, white wine, vinegar and flavouring (garlic, shallot, black peppercorns, bay leaf, thyme, loaf of celery) till it was about 1/3

rumtscho

is a fresh, uncooked condiment made from chopped tomato, white onion, and chilis

Mien

5:22 PM

I used 2 Tbsp of it and a drop of cream, let that boil for half a minute and then put the heat down.

Then I added pieces of butter.

Lots of butter :)

rumtscho

It isn't even liquid or creamy.

Mien

75 g or so.

rumtscho

Chilled butter?

A liaison?

Mien

@rumtscho I let the butter melt.

rumtscho

@Mien ah, OK.

Mien

5:23 PM

it was like a beurre blanc sauce, but the reduction gave a really cool extra to it.

rumtscho

But then it was separated?

Mien

No.

rumtscho

The melted butter, the butter proteins, and the water-based liquid?

How did you get them to go together?

Mien

Well I added a bit of cream to the reduction first.

Perhaps that helped :)

Also, when adding the butter, it wasn't boiling anymore.

Shog9

@rumtscho How about picante sauce then? That's usually more liquidy

rumtscho

5:25 PM

@Shog9 I don't know what you call "picante sauce".

But whatever, I say let's see if there is a question about it, and if it isn't terribly un-sauce-like, keep the tag on the question.

Shog9

@rumtscho great-salsa.com/picante.html

Sobachatina

@rumtscho A sauce can be a condiment if you put it on the table to be added optionally later- this does not effect their status as sauce.

Jefromi

various things in the salsa/picante category get used as sauces sometimes anyway

Sobachatina

I don't think we need to include condiment because it is not a subset or superset of sauces.

rumtscho

I consider salsa a sauce

Sobachatina

5:28 PM

Picante sauce is a sauce. Salsa means "sauce" in Spanish.

rumtscho

@Sobachatina yes, that's what I think too. Let it be "sauces" without condiments, and it will still include the sauces @Mien was thinking about (even though she uses them primarily as a condiment)

I made a great salad on the weekend, and used almost pure hollandaise as a dressing

I only added a tsp of honey and some lemon zest

Mien

@rumtscho How do you use something as a condiment?

rumtscho

I still considerit a sauce.

Sobachatina

@rumtscho Sounds tasty.

Mien

@Sobachatina Yes I agree :) I had the wrong definition of condiment.

rumtscho

5:29 PM

@Mien By adding small amounts of it to food to change its taste after it has been prepared, without affecting the texture much

Mien

@rumtscho But cheese dip won't count as a sauce for the contest, okay?

Shog9

@Mien why not?

Mien

Do you use it as a sauce?

rumtscho

@Sobachatina It had romana leaves, radishes, granny smith apples, roasted zucchini slices, and fresh spearmint. Beside the sauce.

Sobachatina

@Mien Now we're splitting hairs. In this case- more than the others- I think it matters how it is used.

Mien

5:30 PM

Cheese dips aren't used (frequently) here.

rumtscho

I wouldn't count dips as sauces.

Mien

@rumtscho Yes, but a salsa is a dip for me :)

Sobachatina

If you had fondue it's hard to call it a sauce- if you poured it on a hot dog then I would.

Mien

But I think we're making it way too complicated.

Shog9

@Mien Wait, are you talking like, pureed cheese? Or more like a mornay sauce?

Mien

5:31 PM

@Sobachatina The oil?

Sobachatina

@Mien Cheese fondue.

Jefromi

Tex-Mex chimichanga is sometimes drenched in chile con queso - but yeah, I have this lovely bike shed, do y'all think I should paint it tan or beige?

Mien

@Sobachatina I wouldn't put it on a hot dog either way. :p

Sobachatina

@Mien Try it sometime. One of the only valid uses of that horrid melted cheese product.

Mien

@Jefromi Pink.

Sobachatina

5:32 PM

Your picture above is the only other valid use I can think of.

Mien

@Sobachatina Yes I like cheese fondue. I don't think I'd like it on my hot dog.

rumtscho

@Sobachatina you don't like fondue?

Mien

I don't know why :p

rumtscho

It has cheese in it, how can you not like it?

Sobachatina

:( Our vocabulary is getting mixed up.

I had cheese fondue yesterday and I love it.

rumtscho

5:34 PM

@Sobachatina maybe I should make some too

Sobachatina

I'm talking about the emulsified cheese product that is used to make the dip that @mien posted a photo of above.

rumtscho

But it isn't that great for eating alone. The fun is sharing it.

@Sobachatina OK, I see. I wouldn't eat that either.

Sobachatina

@rumtscho Very true.

@rumtscho Yes you would. And you'd like it. :)

Shog9

@rumtscho If you have to eat it alone, you just pour it over a hotdog. Problem solved!

Sobachatina

@Shog9 And we've come full circle!

rumtscho

5:35 PM

@Sobachatina why do you think so?

Mien

:D

I think @rfusca loves cheese dip.

rumtscho

Do you imagine a situation where I am starving in the desert and miraculously find a cache of cheese dip?

Mien

I wouldn't know what to eat it with, except tortillas.

rumtscho

I would love it then.

Sobachatina

@rumtscho That emulsified cheese loaf stuff is horrid on its own but it melts beautifully and if you mix it with strongly flavored things like salsa then it is actually quite good.

Jefromi

5:36 PM

Are we talking about... things like Velveeta?

Sobachatina

I think you would be surprised.

Shog9

@Mien chunks of crusty bread? Crackers? Chocolate?

Sobachatina

@Jefromi Yes.

rumtscho

OK, I've used similar cheese in combinations.

And in a pinch, also as a bread spread.

ElendilTheTall

hmmmm

BBA says dough should be 77-81ºF after kneading

Is that a minimum or a range?

Mine was just 84º

rumtscho

5:40 PM

@ElendilTheTall a range, but I don't try to hit it too exactly.

ElendilTheTall

I would say it's nearly impossible to control

rumtscho

You probably should proof shorter if your dough is above the range.

ElendilTheTall

I usually eyeball the size rather than stick to a time

rumtscho

Speaking of which, I forgot to shot a picture which would have shaken every cook's heart

It happened while making the hollandaise, I stuck a probe thermometer into it to see if I'm not overcooking it

And it got into the mixer running at full speed. Normally, the beaters only push the thermometer away (sometimes hurling it across the room)

This time, it got wrapped around the beaters

I kid you not, the steel probe had two angles of somewhat less than 90°

Mien

@Shog9 Chocolate and cheese?? :s

Shog9

5:42 PM

@Mien 's good stuff

rumtscho

I am sooo glad the mixer lived through it

Shog9

and a GREAT album!

Chocolate and Cheese

Chocolate and Cheese is Ween's fourth studio album, originally released by Elektra Records in 1994. It was the first Ween album to eschew the crude four-track home recordings of their first three albums and utilize a professional recording studio. However, most of the instruments were still played by Dean and Gene Ween, including their drum machine. Track listing All tracks by Ween Background The album is dedicated to comedian John Candy, who died while Ween was putting the album together. "A Tear for Eddie" was dedicated to the funk/psychedelic guitar pioneer Eddie Hazel, who died ...

Mien

We do have a spread that's cheese + cacao, but it looks gross and I didn't tried it.

I don't know Ween.

Jefromi

@rumtscho Does it still work?

Shog9

@Mien you're missin' out then

Mien

5:43 PM

But probably not my style. :p

Anway, dinner time :)

rumtscho

The probe broke a bit after bending it back, but the cables in it are still intact, and it is still showing plausible temperatures.

Sobachatina

@rumtscho If it is a thermocouple then it might be fine but not waterproof anymore.

rumtscho

@Sobachatina I don't know which kind it is, but the breaks are rather high.

I could put some duct tape on the breaks, but that part doesn't get immersed usually.

Shog9

@Mien Donno what you're style is, but then again I'm not exactly sure what category to put Ween in anyway.

Sobachatina

@rumtscho I would put some hot glue just for insurance. Duct tape gets nasty over time.

rumtscho

5:46 PM

@Sobachatina yes, I should get a got glue gun I guess. Not the first time I need it.

Sobachatina

@rumtscho They're cheap and handy.

rumtscho

@Sobachatina Until you burn yourself on the glue

Sobachatina

@rumtscho Oh I do that every time I use it. :)

Shog9

wouldn't using hot glue in something you intend to immerse in hot liquid be a bit dodgy?

Sobachatina

@Shog9 Oh yes- don't do that if you're going to use it in the oven.

I forgot about that- I was just thinking of the stove top use case.

rumtscho

5:49 PM

@Shog9 The glue melts at a higher temp than 100°C

@Sobachatina It was the candy thermometer, so not usable in the oven anyway, it has a plastic case full of electronics on one end

Sobachatina

@rumtscho Hmmm- @Shog9 is right though- if you make candy at 300F it will still melt- probably even if it isn't in the liquid.

Duct tape wouldn't be much better in that case.

A dab of high temp epoxy would be my next choice.

Shog9

@Sobachatina Ah, I see. I suppose if you knew the melt temperature and avoided things like candy / hot oil, you'd be fine.

rumtscho

@Sobachatina do you think so? I think the steel part doesn't get so hot, it is long and thin and should cool along its length rather quickly.

Shog9

You could probably find silicone sealant that would be good for most normal temperatures

rumtscho

I don't have much of this house improvement stuff lying around, no special glues or sealants.

Sobachatina

5:52 PM

@Shog9 Good idea if you could force it in so it didn't peal off.

Shog9

@Sobachatina yeah; I guess it depends on how big this crack is

rumtscho

I still haven't glued my pot lid.

Sobachatina

Actually though the only reasonable approaches are probably 1- avoid getting anything in the crack 2- get a new one.

rumtscho

But I think I should try to do it with some kind of clay, not with glue.

Shog9

@rumtscho I have entirely the other problem. Too many different glues / sealants lying around - chances are, I can't find the one I want (or when I do, it's gone bad)

Sobachatina

5:54 PM

@rumtscho The pot?

rumtscho

@Sobachatina you know, I probably shouldn't use hot glue on the crack - it will probably melt the cables insulation inside.

Shog9

@rumtscho there's also epoxy putty - easier to work

rumtscho

@Sobachatina

Shog9

@rumtscho If it did, I would think using it to measure hot food would as well

rumtscho

2

Q: How can I repair a shattered clay pot lid?

I dropped a clay lid and it broke cleanly in two pieces. Is there a way to glue it back together? I don't mind it that the break will be visible, while the pot looks good too, I mostly use it for practical reasons. This pot is used in an oven at 200°C for long times (sometimes up to 2 hours), a...