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#61
01-30-2002, 12:10 PM
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 The upside of baking in the Northern Rockies. I looked up the KA website. I think everything there is REALLY expensive! I go through @ 300 lbs of bread flour per week. A 50# bag of General Mills "All Trumps" bread flour (12% gluten) runs me $8.49, delivered to my door. My bags come with the milling date STAMPED on the bag, in plain English. I am fortunate to live 12 miles from a brand new mill operate by Fisher. I know the plant manager and have learned all about the milling process. I assure you these people are as serious about their product as KA. If I wanted to go pick up my own flour, I can get it MILLED THAT DAY, for @ $4.50 a #50 bag. I am also 100 miles away from Camas Grain, who only mill ORGANIC flour. I find that very fresh flour acts differently than the older stuff. I get my best results from flour that is a week or two old. I guess that is what I am used to...
__________________ What a relief! To find out after all these years that I'm not crazy. I'm just culinarily divergent...  |
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#62
01-30-2002, 04:44 PM
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| Oh man, your hot today Kyle  Tell him he owes me about 80 bucks. 
__________________ "Bakers are born, not made. We are exacting people who delight in submitting ourselves to rules and formulas if it means achieving repeatable perfection", Rose Levy Beranbaum |
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#63
02-01-2002, 09:55 AM
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| Wait just a gosh darn minute here! Now we are blending flour again. Hey Peachcreek, ask your milling friend if it is a fact that blending goes on in places like the south. Most of our local wheat is spring.I would like to know if if my yahoo rep know what he has been talking about all these years. MBrown Ifind it hard to believe you would stoop to 'home version' flour |
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#64
02-01-2002, 10:48 AM
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 Parethesis Excuse me in advance for changing the topic but I just found this and I want to share it with you. I was doing some reading on Turmeric the spice, and I discovered a famous Persian wise man who wrote one of the first books of Grammar about the Greek Language and he has written about Turmeric. His name? Panini
__________________ "Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew) Last edited by Athenaeus; 02-01-2002 at 11:22 AM. |
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#65
02-01-2002, 12:01 PM
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| Panini, Home Version?  I work in restaurant and since space is always limited and the spoons use the flour too they always use Hotel Restaurant Flour = AP flour. Now I am so happy to be at the new place where I have access to beautiful High Gluten flour as well as the AP! When I need the others I simply add and subtact gluten and starch! Oh, and honey, I don't stoop, not in these shoes (berkinstocks kitchen clogs that squeek no less)!Love your posts and I am digging the thread, it proves, there is more than one way to skin a cat!!!
__________________ bake first, ask questions later. Oooh food, my favorite!  http://www.myspace.com/chefmbrown Professor Culinary and Pastry Arts www.CCCCD.edu Last edited by m brown; 02-01-2002 at 12:48 PM. |
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#66
02-01-2002, 12:29 PM
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| Quote:
HEY! I resemble that remark! 
__________________ At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals. www.kyleskitchen.net |
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#67
02-01-2002, 12:36 PM
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| m brown,LOL, pg2 down2. Berkinstocks clogs?Restaurant?APF that has more protien them hi-glut,digging?, Are you ironing your flour? Athenaeus, Yes, you've revealed the secret. I come from old Persian blood(this is why I can skin the cat).I have a thing for tumeric and am always grammatically correct. and of course you all know about the Wise A__ part. |
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#68
02-01-2002, 12:52 PM
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| crazy idea, how about smoking flour? In a smoker like you'd smoke a fish???? smoked Winter wheat bread with sea salt and cracked black pepper? I think I just lost my mind!!! Or I am a genius! What about smoked spring wheat apple pie with aged chedder coulis? tee hee hee Not as crazy as using tobacco in baking!
__________________ bake first, ask questions later. Oooh food, my favorite! http://www.myspace.com/chefmbrown Professor Culinary and Pastry Arts www.CCCCD.edu |
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#69
02-01-2002, 01:00 PM
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 Um ,M Brown..I do think you have lost your mind. I for one prefere my Boules Un smoked. 
__________________ Baruch ben Rueven / Chana "If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me" |
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#70
02-01-2002, 01:05 PM
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| I may just try this. I have a stove top smoker and all manner of wood chips............ great with cheese peanut butter and jelly on smoked pullmen loaf........ don't laugh, we eat artichoks and lobster and sea urchins.
__________________ bake first, ask questions later. Oooh food, my favorite! http://www.myspace.com/chefmbrown Professor Culinary and Pastry Arts www.CCCCD.edu |
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#71
02-01-2002, 01:11 PM
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 Knowing your great ability with all things sweet, I have no reason to believe your peanut butter and jelly sandwich on smoked pullmans loaf with be anything short of sublime. perhapes a toasty, smokey cote rotie to compliment?
__________________ Baruch ben Rueven / Chana "If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me" |
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#72
02-01-2002, 01:29 PM
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| Is it possible that flour is not the only thing she's smokin'?
__________________ At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals. www.kyleskitchen.net |
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#73
02-01-2002, 01:42 PM
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  Perhaps kyle, Perhaps
__________________ Baruch ben Rueven / Chana "If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me" |
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#74
02-01-2002, 02:20 PM
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| Ok, lets stop all this nonsence and get to smoking. What are we smoking? The finished bread or the flour? C'mon m brown you must completely loose you mind, getting a little crazy won't do. Ya know our smokers are never left for cold down here, we smoke everything,cig,turkey,tires,Gumba's, We sometimes grill our fococcia for our panini's over hickory. I'm thinking smoking the flour will change the properties,BUT! I can see smoking the whole loaf. WAIT!!!!!! smoking during a closed door steam proof. Bye gotta go, I gotta find that trademark/patent site. |
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