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Post by Sicilianhunter on May 31, 2019 5:27:53 GMT -7
I had some of these last weekend.
Spence, thanks for the idea of whole wheat and caraway seeds. I'm definitely going to make some. That idea now has me thinking about whether rye (and caraway) might be possible to make also? A rye biscuit, some bacon bits......adding add dry mustard powder, and we're close to the start on a Rueben biscuit/sandwich. (It's too early to be thinking about lunch, but I have an idea of what I want).
Kat, Did you use Snow walker's recipe or do you have another? The caraway seeds are going to be in my next batch as well, great idea! Thanks again Spence
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Post by spence on May 31, 2019 6:31:12 GMT -7
Spence, thanks for the idea of whole wheat and caraway seeds. I'm definitely going to make some.
Seasonings were frequently different in the 18th century than today. For instance, they used caraway in sweets, while I think of them in rye breadstuffs, cabbage, potato soup and other savory foods. I found the sweet biscuits with whole wheat flour and caraway seeds to be delicious. I think of nutmeg with eggnog, sweet hot oatmeal, etc., but they put it on roasting meat. I tried venison backstrap seasoned with nutmeg and roasted over the campfire, it was very nice. Trying 18th-century cooking is another way to get a glimpse into their life which I've enjoyed over the years. Spence
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Post by straekat on May 31, 2019 12:29:08 GMT -7
SH, someone gave me his. The first time I make something, I will usually stick close to the recipe, and after that I wing it from memory and/or improvise. My mother was Austrian and used to bake all sorts of cookies, tortes/pastries, pies, cakes, and breads. She decided when I was young that I should help her in the kitchen pealing apples for home made strudels, etc, because she had four sons and no daughters. So, I learned to bake. Making dough requires getting the hang of what consistency the dough should be, and after you learn what the texture and consistency should be, measuring isn't needed.
I've heard people compare it to mixing cement, once you learn how, it's a matter of blending it to the correct consistency, but bread dough shouldn't have the same consistency as wet cement. I've heard that from Italian construction workers who used to be cement specialists, and I don't mean that in any derogatory sense. Capiche?
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Post by Sicilianhunter on May 31, 2019 13:20:38 GMT -7
SH, someone gave me his. The first time I make something, I will usually stick close to the recipe, and after that I wing it from memory and/or improvise. My mother was Austrian and used to bake all sorts of cookies, tortes/pastries, pies, cakes, and breads. She decided when I was young that I should help her in the kitchen pealing apples for home made strudels, etc, because she had four sons and no daughters. So, I learned to bake. Making dough requires getting the hang of what consistency the dough should be, and after you learn what the texture and consistency should be, measuring isn't needed.
I've heard people compare it to mixing cement, once you learn how, it's a matter of blending it to the correct consistency, but bread dough shouldn't have the same consistency as wet cement. I've heard that from Italian construction workers who used to be cement specialists, and I don't mean that in any derogatory sense. Capiche?
Very true, Mio Amico!!
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