more kitchen stupidity (cooking with crystal drain cleaner)

[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.

[Great-Kazoo]

For what its worth, I just made these pretzels and dipped them in a boiled pot of water with baking soda (instead of the traditional lye) and they came out amazing!!! Granted, every time I have one, I want to drink a beer... nothing wrong with that, right?!

http://allrecipes.com/Recipe/Papa-Dr...ls/Detail.aspx

I cut the dough into 8 pieces and the pretzels were about 1.5" in diameter and about 10" long. HUGE pretzels!

Looks like thursday nights desert thx.

[BuffCyclist]

Looks like thursday nights desert thx.

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

[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

LYE ? I'm cooking pretzels, not meth.

[Dingo]

Mmmmmm methpretzels. Delicious and stimulating.

[Jefe's AR]

My mother was instrumental in bringing bagels to Colorado in the early 80s. She helped convince a Italian bagel baker form NYC living in SF to come to Boulder and open the Bagel Bakery. Apparently it's very difficult to make a proper bagel at this altitude. I'm not sure of the specifics but that's what I recall.

I love me some bagels. Currently I believe Bruegger's has the best bagels in Denver.

[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:

[Digi]

"If you like pepperoni and bullets then you've come to the right place. If not you're an idiot and deserve to die!" Haha, that's awesome.

[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.

[jerrymrc]

Mmmmmm methpretzels. Delicious and stimulating.

Back of my neck hurts just thinking about that. Now bring on the disco dust version and I might look.