Hey hell dog. Nice to see you here again.

all plants can be started from seed. Even trees can. In fact it is best if trees are started from seed because that means more genetic variation and also it means that you will get multiple types which is nice. Like for example a red delicious apple might give you a granny smith or a braeburn or a gala because not all the seeds from apples give the same apples as the type it came from

similar things go with citrus cultivars and olive cultivars, though to a less extent than apples

and no I didn't find any of my whole wheat pasta to be grainy when cooked

the grainy I feel when I am making the dough or when I am getting ready to cook them after drying completely but not when it is al dente

@PrestonFitzgerald delizioso!

I'm wondering if it is possible to make semi-croissant with the remaining dough @Jolene by putting bars of chocolate sin it and rolling

@Gigili Maybe, but I am the wrong person to ask. I have never made puff pastry because any reward I could expect would pale against the effort it would take. Croissants are that squared.

Do you mean making them is a waste of time?

No, not at all.

It would feel a waste of my time.

I measure my time very differently than I measure your time.

umm, but the breads you made the other day would take longer to be prepared

Yes, I'm very selfish. I will spend time on a project if I desire to see the result.

If not, and no one is paying me, I'll cheat.

Ha! fair enough

Do you know how much butter should I use for 420 gr dough?

No, no more than you would by looking up recipes.

Are you looking towards chocolate croissants?

The amount of ingredients in that Baking with Julia blog were off

No, I will add butter using the same method I did yesterday and add chocolate bars and fold and bake

Hmmm, that guy is a pretty solid expert...

But since I don't remember how much flour the dough contains, I can't tell how much butter should be used

@Jolenealaska Yes, it's fine in the video

But

2 1/2 cups unbleached all-purpose flour
1 1/4 cups cake flour
1 tablespoon salt
1 1/4 cups ice water
4 sticks (1 pound) very cold unsalted butter

That's way tooooo much flour

and a cup of water is not able to make the ball

I used 700 gr flour and added to water to get what I want

and 200 gr butter

The amounts in the video are different from what they have written on the website

Is that a discrepancy between the video and the written recipe attached?

Ah

Yes, that happens.I hate that.

Me too

If I were in charge, heads would roll over that crap.

I'll do it my way and will update you on how it turned out.

Thank you for your help

hugs

I keep going back to this recipe at America's Test Kitchen, hoping for a bit more explanation of the issue: cooking.stackexchange.com/questions/43537/…

Even though the dude came here and wrote a response, there has been no comment on the recipe.

so I have made so far a few flat pastas, a few straight extruded pastas, and 1 extruded pasta that is not straight. This was the rotini I had in the pizza pasta salad I made. I used the same toppings as on my supreme deluxe pizza which is the 4 meats and 3 veggies and some cheddar cheese. For both of the pizzas I made I used my cheddar cheese with some mild and some sharp to get a medium flavor and only cheddar cheese. It came out similar to the pizza I have had before made with mozzarella.

that is as far as the melting

of course the flavor was really different simply because it was a different cheese. In fact I don't know of any non-mozzarella, non-artificial cheese that tastes similar to mozzerella or any non-cheddar, non-artificial cheese that tastes similar to cheddar and also melts similarly

and also when I make grilled cheese the leftover cheddar often burns whereas if it is mozzarella it just gets crispy. Other than that I have noticed that both cheeses when melted but not liquid have similarities in things other than flavor like both of them being stringy.

@ElendilTheTall, Lurking?

Hmmm, I'm guessing busy (strange thing though, I don't know what you actually do). Anyway, I need sleep. Have a good morning, I'll probably cya later. G'night!

@Jolenealaska see my profile...

We are at 10K questions again. This time I won the door prize.

We dropped below 10k?

Yeah, just after we reached 10K some questions were deleted. I think it dropped to 9984 if I remember correctly.

So hopefully this time new questions will outnumber deleted questions and we will stay over 10K.

Take a look at my newest question, it's currently at the top of the "active" queue.

Have you read it yet?

'Cause there's a punch line.

@ElendilTheTall <patiently waiting> OK, not so patiently, patience is not my strong suit.

Ships passing in the night eh

Hi again

Ok, ready for the punch line?

Punch away

Take a wild guess at the type of flour.

All wheat?

Maida. Indian import.

<beats head against wall repeatedly>

<assumes suitably shocked expression>

I think the nutrition label is wrong.

I spent hours researching this stuff.

I think so too

strfri.com/foods/view/Plain+flour+(maida).jsp

I saw that too.

Well, I wouldn't lose any sleep over it

I've got an e-mail out to the importer of the Maida I purchased. It's Diya brand, imported by Dunbar Foods.

Good grief woman, you have too much time on your hands!

Yes, I do.

You need a hobby

Taxidermy perhaps

This is it. My hobby. Cooking experimentation and SA.

Do you have one of those really big switches on your wall that turns your oven on when you throw it, while laughing maniacally?

I really am hoping that my question will lead to a way to actually test the gluten in this crap.

Possibly lightning powered?

Hmm, it's not the kind of thing you can test with any accuracy at home I believe

Accuracy isn't as important as just relative to AP, bread and cake flour.

If I can somehow put it on that spectrum, I'd be happy.

Well, make a simple bread with exactly the same amounts of each ingredient and compare the structures

Yeah, that's where I am headed. I have a bread machine and super-accurate scales, so I can remove the human part of the equation. Water temp too with a digital thermometer.

Precise rising time and room temp as well

The latter will be tricky

Not so tricky if I do it at the same time over successive days. I need to watch humidity too. My bread maker will take it all the way from ingredients to bread, so rising time will be consistent.

I look forward to reading your findings in the Proceedings of Seasoned Advice

I've even chosen the recipe, since it's cheap. Of course I will convert all measurements to grams. kingarthurflour.com/recipes/…

Grams? I thought you were going to count the grains out with tweezers!

Pretty damn close. I'll even weigh the yeast and salt with my gram scale that goes all the way to hundredths of a gram.

Well, if you don't care about accuracy...

;)

I won't be able to say, based on that experiment, how much gluten the product has in grams, but I will feel better knowing where it lies on that continuum.

It should be interesting anyway, just with the other flours.

I wish you joy of the endeavour

So that's my next project. Hey, when is the new family member expected? It must be soon.

September

Neato :)

Seems a long way off still

We can see him wriggling though.

That is so cool :) Did you see the rolled-up and just-add-water comments? The room is happy for you.

Are they starred? I'm on mobile

Nope, I'll grab the conversation

Thanks dearest

Is that the entirety?

Yeah, kind of anticlimactic I suppose, but still, the warmth is evident.

Where are the poems?

:)

I'll work on that.

More importantly, where are the promises of cash?

Can anyone comment on major user visible changes from 4.7 to 4.9?

I read somewhere that it would output better template error messages, but I don't see a difference. Do I have to do something to enable it?

That was my finest moment on IMDb. I responded to a troll on the Les Miserables board with altered lines from the musical. 8 minutes after he posted. Clever stuff. Then the whole damn thread was deleted.

Sorry, wrong room.

@faheemmitha I think you're in the wrong room

Not before someone commented, "That was F%&*ing brilliant!"

Heh

@ElendilTheTall Indeed

Sorry about that.

I posted a creepy story on reddit once that got voted into the ionosphere, then forgot the password to that account

We WERE separated at birth.

Evidently

This is now a well established fact

Alert the Mormons

Except for the pork-fat thing, but mothers can even tell identical twins apart.

That was probably nurture winning over nature

You were nurtured out of a patently natural aversion to pork fat

Yep, Dad likes streaky too.

Bacon?

Because provided it is properly crisp, that is not a problem.

Right, I'm off to bed

I'll leave you to plan your maida experiment to the last detail

Bon nuit

Bacon is probably my all-time favorite food. I like it crisp, I like it chewy, I really don't care much, I just love bacon. I love that commercial for bacon flavored dog-treats, "I'd get it myself but I don't have thumbs!"

G'night! Give tiny-tall a rub for me!