Prog Chefs Unite!!!

Finnforest wrote: I'm also trying to learn a bit more about the aged spirits.  Slowly moving away from beer because the carbonation bothers me.  For a few bucks more you can get into another realm of drink, vodkas, rums, etc.  Most noticeable in the bourbon field where you can find whiskey with flavor profiles as deep and diverse as good wine.  Smoky, caramel, chocolate, spiced, sweet, peppery, even bacon I'm told, they're all there, lots of different characters.  Perhaps someday I'll open the Prog Bartenders Unite thread.

Very funny explanation of that sweet's name (though not funny at all for the poor guy involved)! Incidentally, very similar sweets to  brigadeiros can also be found in Italy, though I am not sure they are made exactly with the same ingredients. Though I haven't had them in many, many years, I do remember they are flavoured with rum (and quite a bit of it too).

I make good sandwiches

 ^^^ Incredible, Frin




Edited by Atavachron - January 03 2015 at 21:06

Boots the Chemist (a popular UK pharmacy chain) used to sell all-day breakfast sandwiches made with baked bean bread - basically a full English breakfast in bread that tastes like a tin of Heinz baked beans. I've  tried replicating this audacious loaf at home with limited results, substituting the water in the basic bread recipe for the juice from a tin of beans and the drained beans for an equal weight of dry ingredients (mainly the seeds and whole grains but also a little of the flour). The resulting bread looks right, and has an intense golden orange colour but the flavour is lacking the desired sweet tomato-y hit. Adding some chopped sun-dried tomatoes improves things a little but that deviates too far from the ultimate aim. I read somewhere that one of the key sweet ingredients of tinned baked beans is pineapple juice, so perhaps I should try that sometime.

Edited by Dean - January 04 2015 at 08:08

Finnforest wrote: When it comes to Rum and Gin, would you have any brands you love enough to recommend by name?

Atkingani wrote: This goes especially for Dean.  In 1922, the young Army Air Force Lt. Eduardo Gomes was involved in a series of revolutionary activities being hurt exactly in his lower abdomen and (according to the legend) 'losing entirely any possibility to generate a progeny of his own', which was never officially confirmed  Later, in 1945, then Air Brigadier (Brigadeiro) Eduardo Gomes ran for the Presidency of the Republic and was initially the favorite. At the same time, a dessert made with chocolate with no eggs on it became very popular. The association between the dessert and the brigadier was swift: "Give me that dessert without eggs! Which one? The brigadeiro... "  Eduardo Gomes lost the election! BTW, he remained a single man for his entire life.

Edited by Dean - January 04 2015 at 09:04

Well, the chat of yesterday lit a fire under me and I dove into some scratch bread.  Best results yet.  I started with Gram's vague recipe but added just a touch of coconut flour and brown sugar, and a bit less white sugar, for a different twist on the sweetness.  Was patient enough this time to let it rise twice and the dough was just drop dead beautiful, light, very nice.  Biggest challenge for me is knowing how long to bake.  I've had times where the outside has been brown but the inside doughy.  I've had other times when it didn't brown much but was overbaked.  I tried googling for direction, and of course every baker under the sun has their own temperature and time recommendation. 

Turned out well.  A hearty white bread with much character thanks to the lard, just a tiny touch of sweetness, and a nice crust.  There is an awesome locally made butter that is so flavorful compared to store butters.  That is the crown on top of a bread like this. 

Bringing Mom and my Godmom their loaves today, despite the fact the windchill is 30 below out there.  Bread doesn't wait. 



Edited by Finnforest - January 04 2015 at 10:01

For the caipirinha I suggest to make it with lime instead of the more traditional lemon.

Finnforest wrote: mmm honey, thanks Raff.  Do you think the amount of honey would equal the white sugar amount in the recipe?  Is it an even steven substitution?

I generally pour a smallish quantity of honey (a tablespoon or so) directly from the bottle into the water, which goes at the bottom of the bread machine. If you make bread by hand, you should remember that honey is a liquid, and that it is sweeter than sugar, so you should adjust the ingredients you use accordingly.