The Frying Pan

rfusca

12:41 AM

I like the new user @SamLey, he seems to know his stuff

rfusca

7:51 AM

@Sob - sooooooooooooooooooooo tempting cookingwithcrack.com/bread/steam/index.html

rfusca

8:06 AM

in fact, looking at my oven...there's really, really easy, non-modifying access to the vent AND I have a recently defunct pressure cooker that should still work for this. Now all I need is the tubes and such!

SWEET

rumtscho

8:32 AM

@Jay accidentaly, this is how the more usual diminutive of my name is pronounced (although I write it Rumi, but this is just transliteration convention)

OK, no, now I think how you would pronounce it - it is more like Roommy than Rummy.

ElendilTheTall

@rfusca that looks deeply dangerous >.<

ElendilTheTall

1:17 PM

@rfusca just found something interesting about bread flour, or at least American bread flour. According to Reinhart it has malted barley flour added to help leavening. British bread flour doesn't. Time to find some malt!

Jay

2:09 PM

@rumtscho Roomy instead of Rummy. I see. Very Japanese phonetically

rumtscho

@Jay I don't even know how to properly describe it.

It is not "u" as in "running"

It sounds the way other languages read an u, so similar to a "oo"

But it is a short vowel, not the long one in "room"

Jay

@rumtscho Ru-Meee

rumtscho

@Jay Possibly, only the "i" at the end is even shorter than the "u"

The end is like in "taxi"

Oh, and my nick is read "Room-cho" but again with a short "oo"

Jay

Ru-M + e*(0.5)

rumtscho

@Jay lol I like that one

Jay

2:12 PM

:)

I only aim to please :)

rumtscho

Oh, and everybody, look at what happens two days after we talk about it in chat:

thekitchn.com/…

Jay

Thats interesting

I think some people might have a slight problem with it just because its something that normally goes on the head but now they are using it to "wrap" food.

But if it was brand new I would totally go for it

rumtscho

If I can keep them apart from my head-use shower caps, sure

I'll have to find different colors and makes

Jay

@rumtscho Make your head use ones colorful or opaque and find clear ones for food wrapping

rumtscho

@Jay yes, I already use a sturdy patterned one for my head, I'll have to search for the thin clear ones for food

But then, I'm not sure how to clean them

I wonder if they are washing machine suitable. Probably not.

Jay

2:26 PM

@rumtscho I dont see why you cant just rinse them in the sink?

rumtscho

@Jay Depends on how dirty they are

Unlike a plate, they are not hard. They crumple, and I suspect that sauces, batter or dough can remain in the nooks.

Jay

@rumtscho Possibly but I've nver even seen a shower cap up close so i dont really know how they are

Whats the use of them again? To keep your hair dry when you only want to wash your body and not your hair?

rumtscho

@Jay exactly

They are waterproof, but the clear ones are rather thin. Not as self-clingy as plastic wrap, more like the stuff trash bags for small trash cans are made of.

Jay

I would never need to use one on my head because I wash my hair more than my body.

Not to say i dont wash my body often lol. I just wash my hair a lot

tastefive

good morning all

Jay

2:33 PM

@tastefive morning

wow my work server is lagging lotz today

took me almost 30 seconds to log into one of the systems

rumtscho

@tastefive good morning

tastefive

@rumtscho congrats on the mod position

rumtscho

@tastefive thank you, it was really sweet to log in and notice it has really happened.

@Jay you can afford this with short hair, but it dries out the ends a lot. Not to mention the logistics of drying.

Shog9

@rumtscho: As the new mod on Cooking, I'm gonna hand you an issue that came in via email: a few dozen short links to Amazon that could use a structured cleanup.

rumtscho

@Shog9 what do you mean, "structured cleanup"? Only replacing them with normal links?

Jay

2:39 PM

@rumtscho I have really thin fine hair so it gets greedy a lot and I wake up with terrible bed head. i always wash my hair in the morning regardless if i shower or not

Shog9

@rumtscho Yeah, but done slowly enough that it doesn't swamp the front page.

Mostly just keep them in mind as they crop up normally.

Jay

@Shog9 What exactly is the issue?

Whats wrong with those links?

By greedy I mean greasy. I can't edit it anymore :(

Shog9

@Jay The big issue is, they don't get the SE referral re-write. The other issue is, they're opaque - they don't include the product name or even code, so unless the post also includes that information elsewhere, if they break at some point it's pretty much impossible to ever determine what they were linked to.

(Actually, those are both pretty important; the guy emailing was concerned with the referral thing, but frankly the lack of any specifics in the posts regarding the destination bugs me more)

rumtscho

2:57 PM

@Shog9 Look at this:

cooking.stackexchange.com/posts/537/revisions

He says his edit "fixed" the links

rfusca

3:09 PM

they sell shower caps in the food section at the store for this purpose...

Jay

@rfusca Really? At which store?

rfusca

Dollar Tree and one of the walmarts in town

Shog9

@rumtscho Yeah, they were definitely broken before hand - but I'm at a loss to understand how you end up with a link like, "https://affiliate-program.amazon.com/gp/associates/network/build-links/individual/simple-get-html.html?ie=UTF8&assoc_ss_ref=http%3A%2F%2Fwww.amazon.com%2Fgp%2Fproduct%2F0805‌065253%3Fie%3DUTF8%26ref_%3Dsr_1_3%26s%3Dbooks%26qid%3D1278787157%26sr%3D1-3&asin=0805065253&parentASIN=0805065253" in the first place - I assume he was trying for an affiliate link...

rumtscho

@Shog9 I don't know if the shorteners weren't affiliate in his case too.

Shog9

@rumtscho They could very well have been.

&tag=menageriecc-20 ... and in fact, were

rumtscho

3:14 PM

@Shog9 The new amazon design somehow gets a "ref" in most URLs

For his post, I re-opened each of his links by searching for the product on Amazon

I think it worked, even though I didn't change the browser tab

Sobachatina

@rfusca That is tempting.

rfusca

@Sobachatina oh, i'm doing it for sure

i'm hitting up Lowes tonight

Shog9

@rumtscho Looks good to me

rfusca

i got a piece of poplar wood yesterday, i'm tracing out my design for the 'super peel' and then my friend is cutting it out for me this week too!

@Sob about the only thing I'm considering is adding a valve of sorts. That way I can build steam, put the bread in, and then release it

but a valve makes it more dangerous, so I'm not sure

Sobachatina

That should be easy enough.

I don't think it would be that dangerous if the pressure cooker still has its own functional valves.

rfusca

3:20 PM

ya, i just gotta make sure the valve won't pop before the PC seals

i don't want metal valve pieces flying at me

Jay

@rfusca But dodging it sounds like fun

Mien

Hi!

rfusca

@Jay I'm not sure my 3 year old would think so

Jay

3:35 PM

@Mien yooo

Mien

So what's the current topic?

Jay

@rfusca Paint a unicorn on it and she'll like it

Mien

Something weird, apparently.

Jay

@Mien Dodging life threatening metal pieces flying at your body

rfusca

@Jay doubtful

ElendilTheTall

3:36 PM

@rfusca why does your peel need a safety valve?

;)

princesses maybe

Who's a ninja?

@ElendilTheTall lol

found a source for diastatic malt powder, bagels here we come

rumtscho

@ElendilTheTall tell me how they turn out, I've been eyeing them for a long time

ElendilTheTall

3:38 PM

yessir

rumtscho

@rfusca didn't you mention that you are using an extension which lets you follow multiple chat rooms at once?

Jay

@ElendilTheTall yes'am you mean

rfusca

@rumtscho its not an extension, just mark your rooms as favorite with the 'star' and then click 'join favorite rooms'

Jay

The safety valve was in reference to the pressurecooker/steamer contration

ElendilTheTall

awwww, we're one of your favourite rooms

Jay

3:40 PM

not the peel

rumtscho

@rfusca But then you see each room in a separate tab?

ElendilTheTall

@jay Really? Gosh, what a cretin I am /sarcasm

rfusca

@rumtscho no

but I can just pull up seperate tabs for each

rumtscho

Let me try it.

rfusca

I did the bagels from BBA. Good, but not enough better than store bought to warrant the work.

ElendilTheTall

3:41 PM

Did you use malt of some kind @rfusca?

rfusca

@ElendilTheTall yup

ElendilTheTall

ooo, question

I've made a good sourdough barm

a mother starter essentially

I've got about 6 cups I would say

I've just pulled out 2/3s of a cup to use in a loaf

what do I do to maintain the barm now?

discard half and feed it up?

rfusca

just feed the amount of what you pulled out. No need to discard

ElendilTheTall

So 2/3s of a cup of flour, 2/3s of water or a third of each?

a third of each would be more logical I guess

rfusca

1/3 of each is fine

I made a great sourdough ciabatta last night

very tasty

ElendilTheTall

3:48 PM

and just mix it in? It doesn't matter that it would collapse it all down?

I suppose it all kinds of collapses when you pull it out for a loaf anyway

rfusca

@ElendilTheTall shouldn't matter. But if you're worried about it, doesn't BBA talk about it...

Sobachatina

@ElendilTheTall At that point it's just for flavor not leavening.

I like using some of my starter when I make waffles.

ElendilTheTall

It talks about refreshing after 3 days of non-use, not maintaining during use, if you catch my drift

rfusca

I <3 sourdough pancakes

ElendilTheTall

@rfusca do you have a good recipe for them? It was pancake day here yesterday and we missed it

rfusca

3:49 PM

@ElendilTheTall gotcha. Just treat it like a feeding - you pulled some out and now you're replacing some

ElendilTheTall

cool

rfusca

@ElendilTheTall i use the KA recipe

king arthur that is, not kitchen aid

ElendilTheTall

I've just found one in my Bubby's Brunch book

rfusca

@Sob for waffles, have you tried replacing some flour with corn starch?

ElendilTheTall

hmmm, the King Arthur recipe seems simpler

Just go for that I think

How many pancakes does it make @rfusca?

And do you think I could replace the buttermilk with sour cream? buttermilk is tricky to find here

rfusca

3:59 PM

@ElendilTheTall buttermilk replaces easy with lemon juice and milk

rumtscho

@ElendilTheTall sour cream is slightly thick, but yogurt works

see my q

10

Q: What does "buttermilk" mean in an American pancake recipe?

I want to experiment making American style pancakes (I usually make Austrian style unleavened palatschinken). The recipe I found says "buttermilk", but I remember reading somewhere that the Americans sometimes misuse the word for milk thickened by fermentation. What should I use for the recipe, r...

ElendilTheTall

@rfusca ah, I've done that before

rfusca

@ElendilTheTall ya, i'd go for that. Its easiest

ElendilTheTall

the lemon juice doesn't affect the starter?

rfusca

I make no promises there, I've never tried that sub with a starter

ElendilTheTall

4:01 PM

hmmmm

rfusca

but the starter is really there for flavor mostly

ElendilTheTall

I suppose that given the starter was made with pineapple juice anyway, it's used to being a little acidic

rfusca

the baking soda and the buttermilk (or in this case, lemon) are the rise

Jay

Lol the comments in regards to dickmilch

rumtscho

@Jay It was early in my history on the site, I didn't know what @Sobachatina 's intentions could be

Mien

4:03 PM

@rfusca or vinegar btw :)

ElendilTheTall

:D :D :D

Brilliant

Mien

(if the taste will be covered by a stronger taste)

rfusca

@Mien indeed

Mien

Heh

So right ;)

Sobachatina

@rfusca I've used corn meal but not corn starch. Seems like it would start moving it towards a tempura batter.

ElendilTheTall

4:09 PM

@Sobachatina tempura texture is mostly down to carbonated water ain't it?

Mien

is a granola and a clif bar the same?

or isn't "clif bar" a common used term?

Sobachatina

@rumtscho It still bugs me that I called you "sir" in those comments. Grrrr.

Hey! You're a mod now. Can you fix that for me?

Jay

@Mien They are quite different

Sobachatina

@ElendilTheTall I don't quite follow you- I think we may be talking about different things.

Mien

@Sobachatina She can ban you, if that's what you'd like.

rumtscho

4:12 PM

@Sobachatina so what?

I have intentionally left whole forums think of me as male in the past.

rfusca

@Sobachatina a little corn starch makes a really crisp exterior, its actually very nice

rumtscho

I don't think fixing would be a good thing, I have heard that fooling around with comments can have side effects (seldom used, so has some bugs)

Sobachatina

@rfusca I'll try it next time.

rfusca

she tries to change your comment and suddenly you find yourself with no rep and an arrest warrant

rumtscho

@rfusca lol you sound like a conspiracy theorist now :)

Jay

4:16 PM

Gah application fail. I guess i need to leave and focus on work again

rfusca

@Jay fix your stuff

Sobachatina

5:10 PM

@rfusca- I assume that white wheat has the same issue but I don't know for sure.

I started using white wheat after I was already grinding my flour myself and didn't have the same problems with red wheat.

rfusca

@Sobachatina I just haven't ever had an issue with rise on wheat :/

Sobachatina

@rfusca You have a natural touch then. :) Whole wheat typically gives people grief at first.

rfusca

@Sobachatina hmm, must be doing something different

rfusca

5:37 PM

btw, this is amazing chrome.google.com/webstore/detail/…

rfusca

5:51 PM

@Sob thefreshloaf.com/node/10121/…

Mien

@rumtscho did you call Sobachatina a friend of a friend?

So who's your friend then? Me?

rumtscho

@Mien I called the person who gave Sobachatina the recipe a friend of a friend

Mien

oh I thought so...

Well, it was worth a try!

rumtscho

Because it isn't really @Sobachatina's recipe, he hasn't tried it but only passed it on

@Mien You count as a friend too

Mien

Yeey!! ^^

Shog9

5:56 PM

@rumtscho Hey, if you hadn't posted that pic in the election post...

rumtscho

I just didn't reference you at all in a question about a recipe you didn't give me :)

@Shog9 The chat regulars have known it for ages

Shog9

@rumtscho The chat regulars are, what... 6 people?

Mien

@Shog9 Slightly more :)

But some are not 'regulars' but visited once a week.

And you're here more and more as well.

Shog9

heh, sorry, didn't mean that to sound like a put-down

rumtscho

@Shog9 If you count the ones who aren't here every day but have been here often enough to notice the pronouns used at least once, it is maybe 10 people. A quick count suggests that these 10 people got 1/3 of the reputation gained this quarter.

So, let's say that the most active community members knew it before.

Shog9

6:04 PM

@rumtscho that is something I like a lot about this room - there's a pretty good overlap with the top users on the site.

rumtscho

@Shog9 Nice to hear that somebody likes the room :)

Mien

Speaking of rep, I just beat you in monthly amount @rumtscho!

:D

rumtscho

@Mien congratulations

Mien

hehe

rumtscho

I have been somewhat lazy answering lately

Shog9

6:05 PM

@Mien Eh, I've dropped in on and off since pretty much the start; mostly I just like having a conversation that veers toward food going on in the background ;-)

Mien

well, I would like rep +11 and then never change.

@rumtscho Yeah, I thought you would've jumped on the question about flour and gluten.

@Shog9 Feel free to :)

rumtscho

@Mien The one about "converting flour"? She said it is between brands, not between flour types, and I don't even know what common American flour brands contain.

Mien

@rumtscho But if she knew the amount of gluten in a brand, there is no problem with adding gluten till she has about 14% right?

rumtscho

@Shog9 If you want a conversation about food, you are probably in the wrong place

Mien

or 10 or whatever she'd like.

Shog9

6:08 PM

@rumtscho pshaw

rumtscho

@Mien The way the question is worded suggests that there are more differences between brands than just gluten content

Shog9

food / breasts - it's all good.

Mien

@Shog9 Hahaha I read "it's all food"

chicken breasts are food

Shog9

mmm...

rumtscho

Feb 6 at 18:34, by rumtscho

Just today, the topics were not watching super bowl, the new UI of a dating site, rickrolling, chickens, lentils, all the terrible ways a pet can die, headless chickens, griddles, pumpkins, you know the rest.

Mien

6:09 PM

You like breasts, don't you? ;)

We never talk about psychology, do we?

rumtscho

@Mien If we don't, it's your fault

Shog9

@Mien Everyone likes moist, tender breasts

Mien

Today, I discovered I have a professor that watches Grey's Anatomy :D

rumtscho

You are the one who would start such a conversation

@Mien You know, when you get to know professors, you find out they are people too.

They bicker, tell dirty jokes, and don't apply what they teach to their everyday life.

@Shog9 Thank you that you reminded me, I should put body lotion on my drugstore shopping list

Mien

Well, we are pretty close to our professors...

We are a small group, compared to the other direction within our faculty.

Next year, I'll be even closer (internship)

@rumtscho Lol? :D

rumtscho

6:13 PM

What counts as a small group at your faculty?

Mien

20

the other directions are with 80 and 200-ish

rumtscho

This is the total number of students, or the number of students in each year?

Mien

oh no, I'm mistaken, the 200 group is even bigger.

@rumtscho In my year.

We started with 750 or so.

so a group of 20 out of 750 is a small group, no? ;)

rumtscho

@Mien Ah, OK. Else, you would really be terribly small.

I think that computer science in our university is only a bit bigger.

The people who write our base exam are maybe 60 per year

But there are computer linguists and repeaters among them

Mien

s/write/take?

rumtscho

6:17 PM

@Mien yes, sorry, it was a direct translation from German

Mien

Np :)

base exam = entrance exam?

rumtscho

No, I mean an exam which every student has to pass to get a bachelor's

We also teach other courses, but the students can choose to take them or another chair's course.

This one is mandatory for the degree, which means that all students take it, plus of course the students from other, related majors (for whom it is optional)

Mien

@rumtscho Isn't that every exam?

Oh I see.

Most are mandatory here.

There was one course we could choose freely.

And there was a combination of two courses and we had to pick a combination out of four combinations.

rumtscho

@Mien Here, the students have to complete a sum of credit points (should be the same for you after Bologna). There is a base package of courses everybody has to complete (for a bachelor's degree, it is at least one per direction within the major, normally two or three) and the rest can be chosen, as long as the sum is reached.

Mien

Bachelor is three years, each year is 60 points.

All mandatory.

Jay

6:42 PM

Wow lunch took almost 2 hours

rumtscho

@Jay move to a siesta-observing land and it won't elicit a "wow" reaction

Jay

@rumtscho siesta-observing?

Wow this is the first time I've been booked back to back on my outlook calendar. I feel important

I have meetings from 2:30 until like 5:30

rfusca

7:09 PM

this is a really interesting technique gourmet.com/magazine/video/2008/03/bertinet_sweetdough

hobodave

hi everyone :)

rfusca

@hobodave hi

hobodave

welcome to the blue team @rfusca

rfusca

@hobodave thanks :)

hobodave

I just finished a 5 hour meeting. So ready to call it a day

rfusca

7:12 PM

@hobodave wow, dang

Jay

@hobodave What kind of meeting was it?

Sobachatina

@rumtscho- the answer to the black bread question would be then that exotic ingredients aren't necessary for the color.

I'll have to look for some rye malt and see what that is like.

rfusca

hey @sob

Sobachatina

And @rumtscho- I learned a new word. "Солод" == "malt". I don't know how I could have not come across that one before now. :)

hobodave

with investors

Sobachatina

7:24 PM

@rfusca Hello.

hobodave

welcome to the blue team @rumtscho

rumtscho

@Sobachatina not absolutely sure

Mien

wow :( I'm in the minority now...

I should talk more

rumtscho

I saw some people saying that it won't be really black, so molasses should be added

hobodave

you're still my favorite @Mien :)

Sobachatina

7:24 PM

What is "the blue team" a reference to modhood?

rumtscho

I can imagine molasses being used in soviet times

hobodave

@Sobachatina yes, blue names

Mien

@hobodave Yeey! :D

Sobachatina

@hobodave In what context? They aren't blue for me in chat.

rfusca

really? they are for me

rumtscho

7:25 PM

@hobodave Thank you - it looks I can't be CSKA after all

Mien

@Sobachatina Really??

Sobachatina

Um... Ok.

rfusca

I think you have to log out all the way and back in

Sobachatina

Perhaps I should close this tab sometime and reload. Apparently I'm missing out.

rfusca

or something like that

Mien

7:26 PM

But @Sobachatina Russia was/is a poor country, correct? So the bread would be not expensive. So I don't think they would add something just to have a nice colour.

Coffee or cocoa powder is rather expensive.

rumtscho

I am reading a Russian cookbook from 1861

Mien

Or is my reasoning wrong? :)

Sobachatina

@rumtscho !!!! I want one!!

hobodave

even still my name should be blue at least @Sobachatina

Sobachatina

@hobodave Yours is.

rfusca

7:27 PM

Do you think you could run whole wheat flour through a food processor for several minutes and it would have the effect you describe @Sob

rumtscho

No molasses, but I don't know if the bread was really black

Sobachatina

@rfusca I don't know at all. If it behaves as sugar does in the food processor then it seems like it would work.

rumtscho

rfusca

trying a new pizza dough recipe for stromboli - about 8% white wheat and 4% cornmeal

rumtscho

rfusca

7:30 PM

?

rumtscho

@Sobachatina Do you want the file? It is a Rapidshare link, may need a flexible understanding of copyright

Sobachatina

@rumtscho 1- can't copyright steps of a recipe, 2- they hadn't invented copyright yet in 1860, 3- it would have expired anyway.

Jay

Your names appear blue to me(@rumtscho, @rfusca)

rumtscho

@sobachatina rs83tl4.rapidshare.com/…

You will need a .djvu reader too

I found it in Sovr_Khoz1861

The others seem to be slightly changed versions, and maybe also different cookbooks

Sobachatina

Thanks. This will require learning a whole new set of vocabulary. That is a good thing.

rumtscho

7:36 PM

I don't speak cooking Russian either.

What I find interesting is their making dough with boiling water.

Sobachatina

Pre-soviet baking terminology. Sounds like a dissertation topic.

rumtscho

I mean, it probably started as food-safety measure.

But I think they don't just use cooked water, they add it to the dough while it is still boiling.

At least this is how I understand it, but my Russian is probably worse than yours.

Sobachatina

@rumtscho I thought that was interesting as well. I don't have much experience with rye flour- I wonder what result that would have.

rumtscho

@Sobachatina I mostly wonder how it doesn't kill the starter bacteria

Sobachatina

It's nice that the recipe specifies that the air near the bowl should be fresh.

rumtscho

7:43 PM

@Sobachatina just to make sure, you don't mean

Sobachatina

Sometimes I forget to not make bread near the barn.

Mien

@rumtscho Wouldn't that kill the yeast?

rumtscho

Бородинский хлеб

Бородинский хлеб — распространённый вид хлеба на территории России и стран бывшего СССР сортов ржаного («чёрного») хлеба. В состав теста, помимо обычных ржаной муки, дрожжей, соли, входит ржаной солод, сахар, патока и кориандр. В бородинском хлебе содержатся витамины B1 и B2. Приготовляется заварным способом. Точно не известно, откуда произошло название бородинского хлеба. Существует не подтвержденная источниками легенда о том, что бородинский хлеб впервые был испечён монахинями женского монастыря, основанного на месте Бородинской битвы (отсюда и название) вдовой одного из солдат. Извес...

@Mien that's what I thought too, but apparently not. After all, this is wild yeast and bacteria, not the usual yeast which dies at around 55°C.

Mien

K.

Everything in Russia is stronger anyway.

rumtscho

@Sobachatina wait until you get your goats.

Sobachatina

7:48 PM

@rumtscho Hmmm. It's hard to say. That uses a mixture of flours and isn't as dark as I remember.

It also calls for rye malt though so it looks like I should find some.

rumtscho

@Sobachatina yes, I think it isn't what you meant. But I wanted to clarify.