"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Click Here to Login
Thread Tools Display Modes
Old 07-31-2008, 12:31 AM   #31
Chef Extraordinaire
babetoo's Avatar
Join Date: Dec 2007
Location: escondido, calif. near san diego
Posts: 14,341
wonton soup and crackers, marshmellows for dessert. blood sugar to low again. must be cause i am so sick.


"life isn't about how to survive the storm but how to dance in the rain"
babetoo is offline   Reply With Quote
Old 07-31-2008, 05:41 AM   #32
Chef Extraordinaire
pacanis's Avatar
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Thanks Suzi and Mama!
Looking at the pic again, it's really more "loaflike" than what it looks like in that pic, but I've got to work on shaping it better.

Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 07-31-2008, 06:33 AM   #33
Executive Chef
GrantsKat's Avatar
Join Date: Jun 2008
Location: Flagler County, Florida
Posts: 4,127
Send a message via AIM to GrantsKat
Originally Posted by pacanis View Post
The bread; dense, moist, very good but similar to regular bread and I was hoping for more of an Italian bread. Did I say it was very good though? I know half the loaf is gone

The stew; very tasty, not as much liquid as what I usually like, a little "tomatoey" being that it called for 2 TBS of tomoato paste (not something I usually do, or ever for that matter), but very good. It had a different kind of flavor and I'm sitting here still liking it. It's just not like my regular stew, but that's OK.

Here's the bread. The "orange" color from the tomato paste didn't make my stew worth snapping.

WOW thats much better than mine!!! Good job!!!!
I wonder why mine was so much narrower than yours
I think to have it taste more like italian bread you would need to use semolina flour?

GrantsKat is offline   Reply With Quote
Old 07-31-2008, 06:47 AM   #34
Chef Extraordinaire
pacanis's Avatar
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
lol, I wanted mine to be more narrow, it just kept on assuming that shape. Everytime I would try to tuck things up, I would get a fold that I had a hard time getting rid of. I need to visit KA's site and look for a vid on shaping a loaf. Maybe I didn't punch it down enough or something.
That eggwash really gives it a nice look.
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 07-31-2008, 07:58 AM   #35
Senior Cook
marigeorge's Avatar
Join Date: Aug 2005
Location: East Central Kansas
Posts: 499
We had gazpacho and chicken quesadillas for dinner last night.

marigeorge is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:07 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.