|
|
e
|
 |
On fire! |
Location: currently So Cal
Registered: May 2002
Messages: 1179
|
|
|
Today in class we made cinnamon rolls and sticky buns. The recipe was an approximation of the same recipe used by Cinnabon. Mmm-mmm good! I love cinnamon rolls. Especially Cinnabon with the cream cheese icing. But these were even better and the sticky buns with honey-caramel sauce and pecans were to die for.
We had our first test in baking today too. I haven't gotten my grade yet, but I think I did pretty good. It was all about the effects of yeast, salt, sugar, flour, etc on bread. We had to describe the different kinds of flours and know the steps of yeast bread production and processes that occur during baking, what each step does and why it is necessary, tempertures when different things occur like gelatinization, coagulation, when yeast dies, etc. Lots of stuff to know, but I think I got through it ok.
I can't belive the way people gossip and spread rumors. They were even talking about people who dropped out of class the first week we started back in October. Nothing malicious, just stupid stuff. The worst one turned out not to be true. We I showed up today everyone was talking about a classmate who was dropping out. Bbut he showed up and said that he isn't. Even he couldn't believe that everybody had heard about it becasue he had only told a couple people that he was "thinking about it." I don't really have to listen. I could just stay away from everybody until class starts, but I want to be friendly and part of the group. I liked getting included in the after class excursion to a local tavern last Friday. If I stay away, people will think I don't want to be included anymore.
Brandon was a subject for the rumor mill again today. It seems that he's a bit of a mystery man. For all of his joking, clowning, and flirting, no one really seems to know him. Even though he's a huge flirt, he appraently doesn't date anyone. There's lots of speculation. Someone said they heard he is still a virgin (nothing wrong with that IMHO), someone else said they heard he was gay, another said that he's a Mormon. I'd love to know more about him, but I can't get into sreading rumors and just speculating. I wish that they could just let it be that he's a nice kid and let him be who and what he is. I just love the fact that when he sees me for the first time each day he sort of raises his eyebrows and smiles with a wonderful sort of boyish enthusiasm. I can't help but smile back and feel better afterwards. The kid just seems to be genuinely happy. That seems to bother some people, I guess.
Think good thoughts,
e
|
|
|
|
|
|
|
|
|
Like I've maybe said before, bread's one of the most wonderful things ever invented, bread is sooo yummy when it's freshly made and you slice it up in thick, warm slices and spread soft butter on it and then put nice cheddar cheese slices on top of that (from a REAL round cheddar cheese of course, not that square plastic stuff that comes out of a machine - yuk!) and eat with tea or a glass of milk... Aaahhh. Heaven! 
Also, don't get me started on cinnamon rolls. *giggle* Though I don't understand how you can put cream cheese on top, that sounds weird to me. To make them extra yummy, you spread a thin layer of - I guess, since I never made them myself, lol - a paste of marcipan, a lil butter and cinnamon of course on the dough before its rolled up; the almondy flavor makes all the difference. On top I prefer just a coating of eggwhite with those small solid bits of sugar or whatever they're called sprinkled over 'em.
And people like to gossip, that's more or less a law of nature it seems, but maybe your group is more gossipy than the people I've met during my after-school studies in past years. It's good you don't want to involve yourself in it, because like you noticed, gossiping so easily turns into spreading false information about people. Hell, just look on a newspaper stand, you find whole magazines full of made-up trash about celebs n stuff. 
Keep up the great work, in school and here.
{{{Hugs!}}}
-L
"But he that hath the steerage of my course,
direct my sail."
-William Shakespeare, Romeo and Juliet, Act One, Scene IV
|
|
|
|
|
|
|
|
|
You got me drooling here, like Lenny says!
"Always forgive your enemies...nothing annoys them quite so much." Oscar Wilde
|
|
|
|
|
|
|
|
|
I wonder why it's so bloody intresting who and what people are, and what they do in their bedrooms. I wonder why everyone makes it their business to interefere with each other's lives... I wonder why people think they need to know everything, about everyone.... I wonder...
You said when you'd die that you'd walk with me every day
And I'd start to cry and say please don't talk that way
With the blink of an eye the Lord came and asked you to meet
You went to a better place but He stole you away from me
|
|
|
|
|
|
|
|
smith
|
|
On fire! |
Registered: January 1970
Messages: 1095
|
|
|
Are those the kind that unwind? Like when you make em, you wind the rolled dough around and around so when you eat it, you pull off hunks? The lunchroom ladies made those in elementary school........Total yum!!
You know, if you change his name to smith and change Mormon to baptist, you've kinda got me. Maybe next class, smile and say "Mornin' Brandon." Just to let him know he's got a friend in there. The exact same thing has happened to me. As big as his smile is, he still prolly feels left out too. You always know when people are gossiping about you.
JJ
|
|
|
|
|
|
|
|
|
Hmm... Put on a stoic expression,
the frequent witty, but dry comments, make that Catholic, then you have me.
LOL
You said when you'd die that you'd walk with me every day
And I'd start to cry and say please don't talk that way
With the blink of an eye the Lord came and asked you to meet
You went to a better place but He stole you away from me
|
|
|
|
|
|
|
|
e
|
|
On fire! |
Location: currently So Cal
Registered: May 2002
Messages: 1179
|
|
|
Yes, smith, they are the wound up kind. You roll the dough into a rectangle, spread it with butter and cinnamon sugar, then roll it into a log and cut it before baking. If one of the shopping malls where you live has a "Cinnabon" store you can go and try one. The recipe I used (our whole class used it actually) is an approximation of their recipe. You won't hear me say this too often about franchise food places, but Cinnabon makes the best cinnamon rolls I've ever eaten. Other franchises don't even come close.
I know the gossip about Brandon is very similar to several people in here. I had to think about whether I wanted to mention specifics because I didn't want to become a gossip just like them, but I thought that since the things they are saying about him are similar to several of you that you could relate to it. In fact when I was that age you could have substituted "Baptist" and had me, except I wasn't anywhere near as cute as he is. ;-D
smith, it's funny that you said he is like you expect that he is Mormon. The image I have of you is very similar to the image I have of him. The difference is that I see how cute he is on the outside when I see his eyes or his smile, I see how cute you are on the inside when I read your stories or your comments on the board. ::-) But just like with Brandon, I can see past all the cuteness and into the real person and I know that both of you are much, much more than just a "cute kid."
Syyton, I think people want to get to know each other so some curiosity is normal and healthy. Each of us sees Brandon in class every day, apparently no one has really gotten to know him, except perhaps the girl he rides to school with. I know that I want to get to know him because I see much more than "cuteness" when I look at him. I know there's a real person inside who is witty and intelligent and hard-working. I've seen some of his work in school and I also know there's a pretty good chef in there too. Unfortunately, I think that most of my classmates miss all that and just see a pretty face and clownish behavior. They can't get past that and don't take him all that seriously. So he becomes a target of rumor, innuendo, and gossip instead of their friend. It's too bad because I bet he would make a really good friend.
Think good thoughts,
e
|
|
|
|
|
|
|
|
|
|
|
|
|
e, you're officially making my mouth water with that desciription of cinnabons and how to make cinnamin rolls. *GRIN*.
As to Brandon, I wish you luck in getting to know him. I don't know whether people gossiped 'bout me, maybe they did, but if they did it didn't bother me, as I knew that I know who I am, and if they want to think 'bout it, heck, let them think 'bout it as long as they don't give me problems. I used to be like that though, soft spoken, not many people know who I am (is that such a shock that I was once a shy guy?). I think that Brandon's the subject of gossip because he is such an unknown, no one knows who he is and he hasn't made a big effort to really get to know anyone, or introduce himself. Maybe if you could bring him out of his shell, the rumors will stop. =) G'luck with Brandon, and have fun at cooking school. *pondering whether to drive 15 min away to nearest cinnabon store. you got me drooling e...*
Al
|
|
|
|
|
|
|
|
e
|
|
On fire! |
Location: currently So Cal
Registered: May 2002
Messages: 1179
|
|
|
Despite starting cooking school and eating tons of good food, I've managed to lose about 50 pounds since August. But baking class is killing me. There's just way too many carbs. I've found that what works best for me was hnot to what "what" I eat, but "how much" I eat. I never found a diet I could stick with, but if I limit myself to about half or less of what I used to eat, I find that I lose weight. A little exercise now and again doesn't hurt either. One good thing about baking class, kneading the dough is quite a workout so at least I'm burning off a few of the calories I'm taking in by making what I'm eating.
Think good thoughts,
e
|
|
|
|
|
|
|
|
|
I still can't quite wrap my head around the cream cheese topping, e, you just have to forgive me but I'm not actually a very big fan of it so it sounds REALLY alien to me... I'm the kind of person who don't like to confuse food with desserts, and cream cheese IMO belong in the food category, cinnamon rolls are like a dessert. Sorry about being such a stodgy conservative; I may like guys, but I HAVE to draw the line somewhere! ;):-*
In Sweden, there's two kinds of marzipan, one that's literally called 'almond paste', which is half almonds, half sugar/glucose, and marzipan, which is less almonds and more sugar (not sure the exact ratio, but maybe 40/60?) I prefer the first variety, as that has more of that nice almondy flavor.
And what do you mean by IF you come to Sweden?  You know you wanna visit me!
In other news, I just finished watching the first episode of Queer Eye season 2, it was GREAT, hehe! Jai was dressed in SUCH a sexi outfit, damn, he is scorching hot. At one point, he raised his arms high enough so his stomach was bared up above his navel; I just sat here squealing and giggling and cooing, wanting SOOOO bad to give him a tummy-rub!
Jai's definitely hottest of the five, and in second place I want to put Ted, the food guy! He's not really hot, but he's actually rather cute in some strange way, and very natural and laid-back. He doesn't strike me as the gossiping type. Then it's pretty much a toss-up between the three remaining, with some bias towards Kyan, coz he's got dark hair and a KILLER jaw-line, and some bias against Thom because he wears roadkill on top of his head, though he would be very useful when fixing up the rest of my drab, cream-white/beige-ish-painted apartement! LOL! Carson's a bit queeny, but at least he's got the barbed tongue required to support the act, hehehee! I wouldn't go to bed with him though.
{{{HUGS!}}}
-L
"But he that hath the steerage of my course,
direct my sail."
-William Shakespeare, Romeo and Juliet, Act One, Scene IV
|
|
|
|
|
|
|
|
e
|
|
On fire! |
Location: currently So Cal
Registered: May 2002
Messages: 1179
|
|
|
That's s dessert based entirely around cream cheese. And, according to the good folks at Food Network, the most popular dessert in America (the most ofrequently ordered one in restaurants). Cream cheese is a very versatile ingredient and can be used in all sorts of dishes both sweet and savory.
And yes, I know I WANT to come visit. Sweden IS the #1 place on my European agenda (kinda sounds presidential, huh?) so I guess I can say "when" instead of "if."
I haven't watched 'Queer Eye' for quite some time. I just never seem to be around when it's on. but Jai is definitely the hottest one of the bois. (now it's e's turn to drool).
{{HUGS}}Big cream cheesey ones for Lenny
Think good thoughts,
e
|
|
|
|
|
|
|
|
e
|
|
On fire! |
Location: currently So Cal
Registered: May 2002
Messages: 1179
|
|
|
OK, here's the recipe. I've included some conversions for use with different products and explainations of certain processes and terms they taught us in class.
Cinnamon Rolls
Dough:
1 ½ oz compressed yeast (3/4 oz dry active or ½ oz instant)
8 oz Milk
½ C sugar
2 ¾ oz butter, unsalted, softened
1 tsp Kosher salt (½ tsp table salt)
2 eggs
4 C All purpose flour
Dissolve yeast in milk (room temperature or slightly warmed), add sugar, whisk in eggs, add butter, add flour, then salt. Knead dough to “windowpane”* stage. Place in bowl and cover tightly. Allow to ferment for about 20 minutes (it probably won’t double in size, but will rise some). Make filling (below) while dough is resting. Roll out to a large rectangle about ¼ inch thick. Spread filling evenly over the dough all the way to the edges. Roll into log and cut into 1 ½ - 2 inch slices. Place on sheet pan lined with parchment paper and proof** until double in size. Brush with melted butter and bake at 350o F until golden brown (10-15 min). Make icing (below) while rolls are baking. Top with about 1/3 of the icing while still warm, allow cooling then top with the remaining icing. This will allow the icing to melt down inside the rolls while also allowing it to remain on top.
*Windowpane is when you break off a small piece of the dough and press it out very thin. Stretch it very gently while holding it up to the light until you can see light coming through it without it tearing. For doughs containing fats and sugar like this one, the area of the "windowpane" should be about 2 inch square. For dough that is leaner (less fat and sugar) it should be about 4 inches. You should also be able to see a sort of "webbing" which is the gluten strands that have developed as the dough is kneaded. It usually takes about 8-10 minutes of kneading.
**Proofing can be done in a microwave. Use microwave to boil some water so the inside of microwave becomes filled with steam. Remove the water and quickly put the pan of rolls inside before the steam comes out. Close the door. Do not restart microwave. The steam helps keep a skin from forming on the dough that can make the crust tough when baked.
Filling:
1 C brown sugar
2 Tbl cinnamon
3 oz butter, unsalted, softened
Blend all ingredients together to make a soft, smooth paste.
Icing:
4 oz butter, unsalted, softened
2 oz cream cheese, softened
1 ½ C powdered sugar
1 tsp vanilla extract
pinch salt
Cream together butter, cream cheese, sugar in mixer until light and fluffy. Add vanilla and salt and continue to mix until incorporated.
Think good thoughts
e
|
|
|
|
|
|
|
|
|
|
|
...so you can make them with your eyes closed, in case you ever go to Europe.
That, or else get metric awfully quick, because here volumes aren't measured in cups, and weights aren't measured in ounces, and butter not in sticks, and salt not in spoons...
Then again, if you're as big a techno-geek as I am, I guess you could have a palmtop PC with you at all times, one featuring wireless networking, and always stay in range of an internet-connected networking "hot-spot", and use google for your conversion needs, like so: http://www.google.com/search?sourceid=navclient&ie=UTF-8&oe=UTF-8&q=ounces+to+grams
Okay, I admit. That's a bit of a stretch, but you probably won't get too far as a cook over here unless you know how to cook in metric.
Anyway... Google can do a lot of nifty things these days. http://www.google.com/search?hl=sv&ie=UTF-8&oe=UTF-8&q=define%3A+gay&lr=
:-*
-L
"But he that hath the steerage of my course,
direct my sail."
-William Shakespeare, Romeo and Juliet, Act One, Scene IV
|
|
|
|
|
|
|
|
|
|
e
|
|
On fire! |
Location: currently So Cal
Registered: May 2002
Messages: 1179
|
|
|
Or I could just buy a pocket sized kitchen calculator that does conversions. ;-D I've used metric recipes vefore and they really aren't very much different than American ones. Just a different system of measurement. We learned a lot of metric stuff when I was in high school back when there was a lot of talk about converting the US to the metric system. It's a lot simpler than our own.
What is the second link you posted? I clicked on it, but nothing seemed to happen.
{{HUGS}}
Think good thoughts,
e
|
|
|
|
|
|
|
|
e
|
|
On fire! |
Location: currently So Cal
Registered: May 2002
Messages: 1179
|
|
|
That's funny. My mom used to kick me out of the kitchen all the time.
Think good thoughts,
e
|
|
|
|
|
|
|
|
|
Anything can be a desert.
Once I made a diced/grilled carrot in dark brown sugar and white wine sauce with a spoon of French Vanilla ice cream.
Still have not done Brussel Sprouts as a desert .... give me time .. hehe.
Kevin
"Be excellent to each other, and, party on dudes"!
|
|
|
|
|
|
|
|
|
I have never used a recipie yet. And I don't intend to start anytime soon. I had to learn to cook for my brother and sister when I as about 5 or 6 years old.
But to me the plate can be like a canvass. Paint on a flavor.
I tried a Lazagna (spelling?) where I used Portabella Mushrooms for noodles, and spinach/feta/diced tomato sauce. The rest is a yummy secret. hehe
Some stuff I tried did not work so good. That is why my baby looked so well fed even though she ran everyday.
Many hugs to all,
Kevin
"Be excellent to each other, and, party on dudes"!
|
|
|
|
|
|
|
|
|
... that sounds simply scrumptious; as do, without any particular preference, all of the recipes contributed here.
I can't but suffer from scheer wonderment and delight at the prospects of just what you might dream up utilizing brussel sprouts.
"... comme recherché qu'un délice callipygian"
|
|
|
|
|
|
|
|
|
I will work on it as soon as I can get some fresh ones!
I am thinking of a Lobster/Brussle sprout kind of thing. Maybe like a (again no training on my spelling) souffle or a Quiche.
(how was that?)
Peace,
Kevin
"Be excellent to each other, and, party on dudes"!
|
|
|
|
|
|
|
|
marc
|
 |
Needs to get a life! |
Registered: March 2003
Messages: 4729
|
|
|
.
Life is great for me... Most of the time... But then I meet people online... Very few are real friends... Many say they are but know nothing of what it means... Some say they are, but are so shallow...
|
|
|
|
|
|
|
|
e
|
|
On fire! |
Location: currently So Cal
Registered: May 2002
Messages: 1179
|
|
|
Brussels sprouts have a strong, bitter flavor and could be overpowering with lobster, but it's always fun to try combinations that you may not expect to work just to see if it will. Lemon juice might help cut through the bitterness and bring up the flavor of the lobster at the same time.
But I thought you were talking about using them as a dessert. I like the sound of the carrot dish you mentioned. I've substituted carrots for sweet potatoes in sweet potatoe pie and in candied sweet potatoes with pineapple, raisins, and marshmellows.
How about a buttermilk pie? There's an ingredient that most people only consider for pancakes or biscuits.
Think good thoughts,
e
|
|
|
|
|
|
|
|
e
|
|
On fire! |
Location: currently So Cal
Registered: May 2002
Messages: 1179
|
|
|
You don't really need a recipe when cooking because you can adjust ingredients without really hurting the dish. You can even make substitutions for ingredients. but baking is a whole other ballgame. Cooks use recipes, bakers use formulas. Alter the formula and you've completely altered the type of dough you are making. The finished product may not even resemble what you started to make. One thing they teach us in baking is that flour is your only variable.
For instance if you want to make French bread, you must use a specific amount of yeast, salt, sugar, and water. The amount of flour can vary due to the humidity and temperature in the kitchen and the amount of water already in the flour (yes, even flour actually contains some moisture). Change the amount of salt and the bread may not rise or it may rise too quickly and the testure will be wrong. Salt kills yeast and is used to help control the fermentation. This is critical in obtaining the correct texture for the type of bread you are baking. Want to add an extra ingredient? Fat is commonly added to bread, but add it to your French bread recipe and you no longer have French Bread because French bread has no fat added.
If you change the formula, you may still get bread, but it won't be what you set out to make, unless you had no particular style in mind. It's a lot different than cooking where if I want to make a beurre rouge sauce I can use whatever herbs, seasonings, or other ingredients that I want to use to flavor it with, but as long as I use red wine and butter, it's still a beurre rouge.
Think good thoughts,
e
|
|
|
|
|
|
|
|
|
I mean, bread is basically just a few different ingredients, but by varying them slightly you get a result that differs vastly in look, texture, taste... Then of course there's a ton of different types of flour from various types of grains, so it's not quite as simple as I make it out perhaps, but even accounting for that and sticking with just wheat flour it still totally fascinates me how much bread can differ.
I bought this super yummy bread yesterday evening from a small home-cooked catering shop. It cost SKR40 (appx $5.50 at current - admittedly very low - dollar exchange rate, or to put in better perspective, about 2x as expensive as factory-made bread bought in supermarkets), which is super expensive for a bread, but it was sooo yummy. It's basically fluffy wheat bread made in a breadpan, but with some fibre, and whole figs and and hazelnuts added! SOOO yummy! It was actually well worth the almost outrageous price, especially when eaten with some nice Kvibille Cheddar cheese as an evening meal...
HUGS!
-L
"But he that hath the steerage of my course,
direct my sail."
-William Shakespeare, Romeo and Juliet, Act One, Scene IV
|
|
|
|
|
|
|
|
|
I all ready have! Think Chicken-Food!
You said when you'd die that you'd walk with me every day
And I'd start to cry and say please don't talk that way
With the blink of an eye the Lord came and asked you to meet
You went to a better place but He stole you away from me
|
|
|
|
|
|
|
|
|
Interesting. never knew that, but then again i don't bake that often. I'm usually too lazy, and always end up just buying those premade ones and stuffing it into the oven. hahahaa cooking dishes definitely do not need a recipe. My pasta that i cook, i use ANY variant of pasta, any meat, any veggies, and any tomato sauce. I know i can just use tomato paste or tomato puree but I'm lazy, and the tomato sauces are so nice and flavorful, that i can't handle myself (save me save me!!! the horror! ok i'm officially a dork). Maybe one of these days i'll try doing the sauce from scratch. I do plan on trying to make bread. I wouldn't mind trying french bread. fresh french bread ROCKS. My local supermarket comes out with fresh french bread loves at 4 PM. hehehe. *ponders whether to go there* so i guess that makes me less inclined to try making it. That and my oven is ancient and doesn't do a good job. definitely not even cooking in my oven. Have any of you heard "water bread" i don't know I saw it on tv a couple months back. I guess some store makes it, it looks good though. Okay i'm drooling at work. that's not a good sign is it? *MUST Stop thinking about fooood...*:-() Cya folks
Al
|
|
|
|
|
|
|
|
|
Oh e..... they sound so good !!!!! I dare anyone to come up with a better smell than baking bread... especially on a cold, winter day when you are snowed in and can't go anywhere.... mmmmmm.....
About Brandon.... I love what you had to say about Brandon... because you do with him what you always close your posts with..."Think good thoughts." You said really nice things about him... you were concerned about being in that group that was kinda negative... and that is so cool. Whether Brandon is family or not... whether he drops out or not... he is just who he is, and should be loved like everyone else. Thanks for letting us know that you love him just because he is a person. It shows you are a really good person inside, and when you show that, it helps the world and our little 'family' here be a better place.
{{{{{{{{{ HUGE HUGS TO YOU !!! }}}}}}}}}}}
bambam
Celebrate your life... embrace your love... Become intimate with your place in forever !!!
|
|
|
|
|
|
|
|
e
|
|
On fire! |
Location: currently So Cal
Registered: May 2002
Messages: 1179
|
|
|
I've always been one to sort of look out for the little guy or the underdog. He probably doesn't need it because he's pretty good at looking out for himself. But I'll be there if he does need some help.
It's kinda odd how fate works sometimes. Just when I needed a way to try and get a lottle closer to him, we both got assigned to write a report on the history of bagels. We don't have to do them together, but I asked him if he wants to get together to do the research and he liked the idea. But he's not sure if he'll be able to. The only day we can both do it would be on Saturday after his math class because he lives quite a ways away. I figure it'll be a really good way to let him know he's got a friend if he needs one.
Think good thoughts,
e
|
|
|
|
|
Goto Forum:
|
] 
A Place of Safety
Search
Help
Register
Login
Home
Our daily bread 
How much for a take-out order to Thailand, e?? 
) Okay that was bad, but heck, all that matters is i'm happy once in awhile. Keep up the cooking school stories, as I love to hear 'bout food. *grin* at least one person's happy though. 
What about Cheesecake??? 
As someone who looks at cooking like an art ..... 
