[blindcooks] curry leaves
- From: "Valerie" <rosetta@xxxxxxxxxxx>
- To: <blindcooks@xxxxxxxxxxxxx>
- Date: Tue, 20 Jan 2015 16:03:28 +1030
Hello Liz, there is a curry plant in the herb family, greyish leaves, a
small little bush with yellow flowers, this is not the right plant. You
can buy the real curry leaves fresh, usually twiggy branches with lots of
dark green leaves. I buy them from Indian grocers here and bring them home
and freeze them, the leaves freeze very well. Cheers. Valerie
From: blindcooks-bounce@xxxxxxxxxxxxx
[mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Liz Wade
Sent: Monday, 19 January 2015 3:01 PM
To: blindcooks@xxxxxxxxxxxxx
Subject: [blindcooks] Re: breads books and baps
Yes that curry sounds fabulous will have to give that a try; I have a bay
tree growing though it is the other bay tree not the Indian bay. I have
seen curry plants at the farmers market would those be the same curry
leaves, maybe so. As for lemongrass, I have also used it in marinading
chicken and the magic bullet works great for finely chopping it.
Liz
_____
From: blindcooks-bounce@xxxxxxxxxxxxx
[mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Jon Rawlings
Sent: Sunday, January 18, 2015 7:47 PM
To: blindcooks@xxxxxxxxxxxxx
Subject: [blindcooks] Re: breads books and baps
That's ironic, Valerie; I made curry tonight as well, but mine was a sweet
potato curry made with ginger, garlic, finely-chopped lemongrass, and yellow
curry paste. I was supposed to use red curry paste, but I had actually run
out and yellow was all I had. It was still delicious served with a bit of
Jasmine rice. Robert: Valerie is right in that there is no substitute for
fresh lemongrass. It is very long, like celery, but much more narrow around
the middle. It is very chewy and hard to eat, so it is either minced very
fine, or cut into large pieces that can be removed later. The name is very
apropriate as the flavor is a grassy citrus aroma that is very unique among
hervbs. It definitely does not dry or freeze well.
Jon
----- Original Message -----
From: Valerie <mailto:rosetta@xxxxxxxxxxx>
To: blindcooks@xxxxxxxxxxxxx
Sent: Sunday, January 18, 2015 2:16 PM
Subject: [blindcooks] Re: breads books and baps
Hello Susan, shall forward the curry recipe in a separate post, it is a new
recipe, have not made it before.
We like hot curries too, but my brother in law loves the explosively hot
ones. After making his coffee, he puts the mug in the microwave to make the
coffee hotter!
Baps are sold all around the U.K and here we can buy them at specialty
bakers. They are a soft flattish bun or roll, white, heavily dusted with
flour and I know from a baker that once the rolls are risen, you press your
thumb into the middle of each roll so that they bake kind of flattish. So
soft and so good with all sorts of fillings. Our families favourite bread
rolls. I'm still hunting for a recipe, if I find one before others, shall
post it in.
I'm positive you would love these too. Valerie
From: blindcooks-bounce@xxxxxxxxxxxxx
[mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Susan Tabor
Sent: Monday, 19 January 2015 7:59 AM
To: blindcooks@xxxxxxxxxxxxx
Subject: [blindcooks] Re: breads books and baps
Hi, Valerie!
cCurry! Oh, I love curry, and Rob and I love hot food! Could you send along
your hot curry recipe, please? Thanks in advance!
Also, I think bread baps must be one of those things that has a different
name in Australia than in America. Could you tell us more about them so we
get a better idea of what to send you, please? Thanks much!
Cheers,
Susan
From: blindcooks-bounce@xxxxxxxxxxxxx
[mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Valerie
Sent: Sunday, January 18, 2015 3:11 PM
To: blindcooks@xxxxxxxxxxxxx
Subject: [blindcooks] breads books and baps
Hello Jon and all, I have always tried to use bread flour, it does give far
better results and you would know all the reasons of why that is so. On the
odd occasion, when I have run out of bakers flour, I went ahead with what
you call all purpose, I wouldn't say the results were bad, just not that
really good loaf you get when you use baker's flour.
I meant to write about the 12 day bread dough, I made a rather wonderful
loaf of bread on day four from that dough, slight tanginess to it and it
rose beautifully However, I tried a pizza dough on day five and day seven
and the results were not good, the pizza dough was just that, when baked it
very doughy in texture. So my impressions of the 12 day bread dough, is
that day four is maximum. Only my impressions, other's might find it O.K.
The Bread Bible, I think there must be two books called the Bread Bible, I
am sure I borrowed a book by this name from my son, who is an excellent
bread baker, he grinds the wheat in a grinding machine and has his own sour
dough culture. It's always a treat to eat pizza or bread from his kitchen
oven I think the Bread Bible book he has is by Rose someone or other and
that had excellent reviews from memory and some really amazing recipes.
However, I do believe, in my jumble of cookbooks, I do have another bread
bible book that was not so great. I'm not an expert on bread, but have made
bread all my life, even as a child in our country oven wood stove, and still
think they were the best breads I've tasted. no temp control there, my mum
used to just wave her hand in the oven to know the right time and heat to
bake. I hope you will share your bread baking recipes Charlene, the book
sounds very interesting. My favourite bread book is the Italian Baker, just
wondering what your favoutie books are Jon when it comes to bread recipes?
I'm always interested to know what books are good
I still haven't got to make the ciabatta recipe, we have been very busy, but
hoping this week I get to do that. As you mentioned poolish and biga Jon,
the recipe I think I will try does begin with biga.
If my efforts turn out O.K, I'll post the recipe.
At the moment I am making curry, my brother in law is coming to dinner
tomorrow and I've made a chicken curry that is extra, extra hot. I think
Paul and I, who do not enjoy the extremely hot curries will be dousing our
serves with some cool side dishes or some yoghurt.
By the way, does anyone have a recipe for Bread Baps, these we can buy from
a great bread baker store, but I'd love to make them myself, but having
trouble finding a recipe that seems good. Cheers. Valerie
From: blindcooks-bounce@xxxxxxxxxxxxx
[mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Jon Rawlings
Sent: Monday, 19 January 2015 1:54 AM
To: blindcooks@xxxxxxxxxxxxx
Subject: [blindcooks] Re: josey baker bread again
Charlene:
First of all; you're right - I should give the book you've found a
chance to prove itself to me. My comments were brought about by my opinion
of another bread book I actually bought some years ago called "The Bread
Bible" which I found to be utterly worthless. The fact that the recipes in
your book are calling for bread flour is very promising. With "The Bread
Bible" the author does mention bread flour, but insists it can be switched
out for all-purpose, depending on what the baker has on hand or is
comfortable with. I honestly get the impression that while many of these
supposedly-professional bakers use all different types of flours when making
their own breads, they write books that center around all-purpose flour only
because they think that's what the public wants. The fact that person works
in the industry in a professional capasity is a good start, but is no
guarantee their recipes are any good. Having said all that, I'm sorry I
allowed my membership with Book Share to lapse. I just could not figure out
what format to get my books or how to read the different formats, so I just
let it go. The folks at Book Share were not at all helpful with this issue
either, so I gave up. I do wish I could thumb through your book and see for
myself if it really is as good as you make it sound. If it is, then I hope
you are eventually able to create amazing bread from its pages. The process
of making a thin dough or batter and letting it develop in flavor before
making the rest of the recipe is called a pre-ferment. I do it when making
French bread and baguettes, and it does indeed make for a wonderful flavor.
A sourdough is, essentially, a pre-ferment that can be kept going for many
many years, though the fact that it develops different types of bacteria
that make it sour makes it much more complex and involved than a Poolish or
a biga. Anyway, I look forward to reading about the attempts you will make
following the recipes in this book you have found. My ultimate goal in
bread baking is to create and maintain a first class sourdough starter that
makes a bread with a strong, sour flavor like the bread I once enjoyed at a
ranch I stayed at in my late teens. I already know I want it to be a rye
starter, but I'm concerned about investing a lot of time and money into the
project only to come out with less than steller results. I will do it one
day though.
Jon
----- Original Message -----
From: Charlene Ota <mailto:caota4@xxxxxxxxx>
To: blindcooks@xxxxxxxxxxxxx
Sent: Saturday, January 17, 2015 8:59 PM
Subject: [blindcooks] Re: josey baker bread again
Hi, John, Actually, you might give a book a chance first, for one thing.
Also, for most people, breadmaking is very intimidating and when someone
writes a book about the process that is on one hand very basic and simple,
and on the other hand, includes the science of breadmaking as part of the
process and explains why parts of the process are very exacting, it might
really open up the world to people as to how to make good bread. Actually,
the book is very specific about flours, starting with the simplest bread
using bread flour, water, yeast and salt and moving on gradually adding
things but first getting the very basic breadmaking process down. The person
who wrote the book is a bread baker. I haven't had a chance to read a lot of
the book, but the first couple lessons made me think of you because this
person is so specific about the process of making good bread and explains it
in a very concise but fun kind of way so it most likely appeals to more than
just the experienced bakers. As the book moves on, it gets into more
varieties of breads and baking. The process is different than I've ever done
before, but I am thinking about giving it a try because some of his process
is done to help develop the flavor of the bread. The first lesson is the
most basic bread there is, the second lesson uses a fermentation process
first, and then mixes the loaf and rises it. The step by step details that
this person uses are part of why I brought it to your attention thinking it
might be something you'd find interesting because it isn't just for the
unexperienced baker and the information in the book is far more detailed and
informative than most bread recipes ever are. I mean, come on, if Alice
Waters can write a review in support of it, it can't be some sort of
fly-by-night stupid bread book! (smile!)
From: blindcooks-bounce@xxxxxxxxxxxxx
[mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Jon Rawlings
Sent: Saturday, January 17, 2015 9:34 PM
To: blindcooks@xxxxxxxxxxxxx
Subject: [blindcooks] Re: josey baker bread again
Cgharlene:
I hope you find the book to be worth the purchase price. But I am very
suspicious of books on how to bake bread as I feel many of them are dumbed
down a great deal. Many of these books call for using all-purpose flour in
most or all of the recipes, which I find to be very suspect depending on
what type of bread is being made. No matter what any book says, all-purpose
and bread flours are not interchangeable without making some modifications,
and even then, the resulting product is not quite the same. Even bread
flour is not the same from brand to brand. Again, it depends on what you
want to make. I have no problem using a.p. flour for making cinnamon rolls
or a handful of other yeast items, but on the whole, I prefer bread flour
for things like pizza crust, dinner rolls, baguettes, country French bread,
and sandwich bread. I don't know whether this book you brought to our
attention has any such recipes I would like, so this is a general opinion
and not specific to the book.
Jon
----- Original Message -----
From: Charlene Ota <mailto:caota4@xxxxxxxxx>
To: blindcooks@xxxxxxxxxxxxx
Sent: Saturday, January 17, 2015 10:23 AM
Subject: [blindcooks] josey baker bread again
Well, just a follow-up, the preview copy on Bookshare isn't worth the time
and trouble because it's only the first 14 pages which are about
ingredients, nothing about the recipes or the meat of the book so to speak,
so in order to check out the book you have to get the kindle edition
unfortunately.
Charlene
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