more kitchen stupidity (cooking with crystal drain cleaner)

[cofi]

ok ok looking into food grade lye now

jim next time we hang out were gonna have a long talk about baking up here you seem to really know your shit

[Great-Kazoo]

ok ok looking into food grade lye now

jim next time we hang out were gonna have a long talk about baking up here you seem to really know your shit

I don't know shit just like breaking nj'ers balls. I do some cooking classes. you'd be surprised how many women AND men have no clue, OR spices in the kitchen.
FWIW: if you are not grilling or smoking your food. A gas stove is the only way to go. Electric range?? maybe if you're powder coating

It's been many a year, of trial n error to get what you want, the way you want. I have a few "squish" recipes that were suppose to be atlantic cod, but turned out some sort of ?????? Even the stray cats wouldn't touch it.

[spyder]

I don't know shit just like breaking nj'ers balls. I do some cooking classes. you'd be surprised how many women AND men have no clue, OR spices in the kitchen.
FWIW: if you are not grilling or smoking your food. A gas stove is the only way to go. Electric range?? maybe if you're powder coating

It's been many a year, of trial n error to get what you want, the way you want. I have a few "squish" recipes that were suppose to be atlantic cod, but turned out some sort of ?????? Even the stray cats wouldn't touch it.

Jim, when you "Mr. Nice" talk about cooking, it reminds me of this:

[Great-Kazoo]

No problem, here's what I learned on my first batch:

make sure you knead the dough long enough. I make whole wheat bread every few weeks and I have to knead it like 15min to get a good rise. This pretzel dough needs at least 10min.

DEFINITELY use the butter and salt. I used coarse sea salt on half, and nothing on the other half just to see what was better, the salted ones were at least 10 times better.

They have an excellent pretzel flavor though, good luck! I'm interested to hear how the lye ones turn out lol

Did them using bs. Next time rolling them out thinner is the way to go. I ended up making pretzel bites (1x1's) with SALT. I will also grease the pans much heavier as the transfer from pot o water to cookie sheet negated some of the lubricity of the lard. I might even one up the recipe and use BACON GREASE on the cookie sheets YES!

Jim, when you "Mr. Nice" talk about cooking, it reminds me of this:

Why thank you, that's one of the nicest things anyone's ever said with out vulgarity in the same sentence.

[BuffCyclist]

Did them using bs. Next time rolling them out thinner is the way to go. I ended up making pretzel bites (1x1's) with SALT. I will also grease the pans much heavier as the transfer from pot o water to cookie sheet negated some of the lubricity of the lard. I might even one up the recipe and use BACON GREASE on the cookie sheets YES!

Glad they worked out! I've got some free time today, so I might go make some more... mmm, delicious pretzels! And I even have a beer in the fridge, what a coincidence!

[Great-Kazoo]

Glad they worked out! I've got some free time today, so I might go make some more... mmm, delicious pretzels! And I even have a beer in the fridge, what a coincidence!

Forgot to add. We froze the remaining ones to see how they would reheat, ala SUPER PRETZELS.. They were much crispier then the first time round, some of that i feel was due to being too thick.

[cofi]

Forgot to add. We froze the remaining ones to see how they would reheat, ala SUPER PRETZELS.. They were much crispier then the first time round, some of that i feel was due to being too thick.

did you get any pics jim?