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Not really from Vienna |
On the one hand, there’s Spotted Dick, and on the other, you have Lumpy Dick. | |||
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Member |
I agree that bread baking (at least at the home baker level - if you're running an industrial bakery, maybe not) is surprisingly variable and more tolerant of imprecision. A lot of pastry stuff is much more particular about ingredient proportions. On the scale thing, normal 10-pound kitchen scales don't measure small amounts very well unless you buy a REALLY expensive one, but that's because the small amount is so tiny relative to the entire range. If you don't want to spend a ton of money, you can get a second scale specifically for small amounts. In addition to the normal 10-pound kitchen scale, I have a second little scale that maxes out at I think 200 grams. I mostly use it for measuring coffee, but sometimes use it for salt or yeast or whatever for baking. It works great for stuff that's just a few grams and measures to tenths of grams. | |||
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| Non-Miscreant |
So I've read this thread, and praise God I'm 'Merican. I'm not visiting (willingly) any of the places mentioned. I'm sticking right here in Hillbilly land. Fat, dumb and happy. Thank you. Unhappy ammo seeker | |||
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| Muzzle flash aficionado  |
Or you could use a powder reloading scale--but you'd need to convert grams to grains. flashguy Texan by choice, not accident of birth | |||
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| It's pronounced just the way it's spelled |
I have a couple of recipes from my grandmother, which has measurements such as “tins” of sifted flour (after years we came up with a conversion, still don’t KNOW it’s right, just close enough). What was also pointed out to me was the size of eggs my grandmother, who lived on a farm, used was different than what you get in a modern store, so we started measuring how many cups of eggs the recipe needed to come out properly. Something else we discovered was that rolling after mixing made a difference. As did using lard, like the original recipe. Baking is fun and interesting. | |||
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| Member |
Whenever I hear British and dessert, images and familiar tastes of banoffee pie start stirring in my head. So good. Weighing is an absolute must for serious bakers. Whereas most cooks are somewhat flexible and adaptable in their use of ingredients, bakers, pastry chefs and dessert makers are absolutely maniacally exacting about measurements. Everything is by weight, scales are the most used tool, whereas for a chef its their knife. Work in food service and you soon recognize that they are DIFFERENT than the rest of the back of house crew. | |||
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| Husband, Father, Aggie, all around good guy!  |
The wife and I love The Great British Baking show!! But man, I have to watch it after dinner when I am really full and its too late to raid the kitchen. The Christmas edition where Paul and Mary bake items is a really good shorter series to watch. HK Ag | |||
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| Get my pies outta the oven!  |
In every establishment I ever worked at, the hot line cooks and chefs were SO different than the pastry cooks, chefs and bakers. I was a rare example of someone who had crossed over from the hot side to the baking/pastry world and was good at both but loved the pastry and baking world more. The hot kitchen chefs for the most part were LOST as can be in the pastry and baking world and vice versa. They were so used to doing everything by eye and taste and moving 1,000 miles an hour that carefully measuring everything and being more methodical and patient (just think the timing and patience you have to have for bread dough) was something they couldn't handle. | |||
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| Little ray of sunshine  |
I love to cook, but baking holds no interest for me. For the reasons you describe. The fish is mute, expressionless. The fish doesn't think because the fish knows everything. | |||
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Hop head  |
pop band,, kinda bland musically (JMO) https://chandlersfirearms.com/chesterfield-armament/ | |||
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Member |
When I first arrived in the U.K. I couldn't wait to go to a restaurant and order tea and crumpets. I was kind of disappointed in the crumpets. But I do like English muffins. CMSGT USAF (Retired) Chief of Police (Retired) | |||
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| Member |
It's remarkable the personality differences and types of characters that occupy both of those segments in the kitchen. I always saw the bakers/pastery/dessert team as a bunch of chemists, everything was exacting to a Tee, very precise, nothing was haphazard, they were like airline pilots: very processed oriented. Chefs and line cooks on the other hand, are more like artists, everything is by touch, feel, sight and taste, some days required more salt or, heat, other days not so much. I laugh every time I see various young gals who love cupcakes and brownies, attempt to make those items and just can't seem to get it right. They fumble through a bunch of attempts, endlessly complaining that they can't get it right, then I see what they're doing and its beyond obvious: you're not organized, zero prep work, your over isn't hot enough, certain items are still chilled while other items are at room temp, etc....smh | |||
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Baroque Bloke |
Another very English thing worth trying is “Eggs and Soldiers”. I make them myself, though: https://sigforum.com/eve/forum...300095764#5300095764 Serious about crackers | |||
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| Banned for showing his ass |
What I missed when visiting London was the Fish and chips, in the pubs, served with mashed peas. And scotch eggs ... some pubs served with soft yolks that I preferred, others with hard yolks. | |||
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| Member |
I am a little late posting but... I have never had British food in any manner but I was always curious and eager to try it especially after watching and reading various magazines, shows, etc.. Fast forward to March 2014.... My delight/anticipation went downhill like a flying dump truck.. For over seven months, I ate 94% of my meals out of the British chow hall about 100 yards from our little compound. Some of it was okay... But after seven months.... Blah.. Especially breakfast... Now the desserts were 100% rock solid. (I got a little bit of a belly.. I had to tell my Team SGT to get me out of the turret and the drivers seat of the MRAP/Mine roller and put me with the ground element for a while. | |||
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Member |
This is addressed to Tacfoley or any of our other resident Brits (or related Aussies, Kiwis, etc). What do y’all do about putting a 6-pence (6d) coin “for luck” into a Christmas Pudding since the old £/s/d coinage got replaced with the “decimal” Pound (£1 = 100p) back in 1971? Did some of y’all squirrel away old SixPence coins for the future, or have you substituted the more modern, almost equivalent, version? And that then leads into brides’ shoes and luck (last line in the “old/new, borrowed/blue rhyme). What about that one? --------------------- DJT-45/47 MAGA !!!!! "Sometimes I wonder whether the world is being run by smart people who are putting us on, or by imbeciles who really mean it." — Mark Twain “Democracy is the theory that the common people know what they want, and deserve to get it good and hard.” — H. L. Mencken | |||
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| Get my pies outta the oven! |
You can't judge all British cuisine by what you ate cooked by the British Army! I'm sure they had good cooks but that's not indicative of the country in general, just as you can't judge American food by what you'd be served in an American Mess/DFAC/Galley. Let me guess, you got sick of eating baked beans at breakfast? I've never been able to figure that one out... | |||
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| Member |
How on earth can you judge a country's cuisine based solely upon what was served at a cafeteria/chow hall/DFAC... That's like judging American cuisine by only eating at fast-food eateries. UK food culture has come a long ways from the stereotypes. While the bad chippy shop is no different than the bad pizza/bad Chinese/bad Mexican/greasy spoon joint's we have here in the States, do yourself a favor by visiting some reputable restaurants in London, Bristol or, Edinburgh. | |||
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| Member |
Not to mention that, besides good British food being good, they were evil global imperialists for centuries. There are an amazing array of great restaurants from many different culinary traditions from all over the world. | |||
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| Member |
...and then there is Spotted Dog which is an Irish white soda bread with raisins. .................................................. "Governments may think and say as they like, but force cannot be eliminated, and it is the only real and unanswerable power. We are told that the pen is mightier than the sword, but I know which of these weapons I would choose. - Sir Adrian Paul Ghislain Carton de Wiart, VC, KBE, CB, CMG, DSO. | |||
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