11 minutes ago, billd766 said:

Lea & Perrins Worcester sauce which for some reason seems to be freely available at Makro.

 

Hard to find?

8 hours ago, CLW said:

Here is the burger buns recipe

https://www.ploetzblog.de/2013/02/09/leserwunsch-hamburgerbroetchen-hotdogbroetchen-nach-peter-reinhart/

Sorry it's in German but I think with Google translate it should work out.
Slight modification, because I used dry yeast (2g) and cold milk I let the dough first outside at room temperature for 2 hours after kneading to activate the yeast.
Then just followed the recipe

Dough is already sitting in the fridge, so need to wait two more days to see the result. Just ran out of hot dog buns, so this recipe came just in time 

1 hour ago, notmyself said:

 

Hard to find?

 

Compared to finding Colemans real English mustard, L&P is easy.

2 minutes ago, billd766 said:

 

Compared to finding Colemans real English mustard, L&P is easy.

 

Fortunate to have a local Makro that generally has both in stock. Every so often they have it on buy 2 get 1 free promotion (the L&P). No Colemans powder?

1 hour ago, notmyself said:

 

Fortunate to have a local Makro that generally has both in stock. Every so often they have it on buy 2 get 1 free promotion (the L&P). No Colemans powder?

Mustard is very easy to make by yourself; basically all you need are mustard seeds (Makro) and water. If you want your mustard to be more advanced, you can start experimenting with vinegars, oils, wine, herbs etc.

 

There are hundreds of recipes on the net, but honestly, I mostly buy my mustard too as it is so easily available. And it is very difficult to obtain the texture of a Dijon mustard if you have to grind the seeds by yourself - mustard powder in small quantities is very hard to find 

 

 

This one is a Dijon style one which requires more preparation. As you can see, it is not as smooth as for instance Amora mustard. 

My simple sandwich on rye bread. Salami/gouda cheese  etc.  

 

 

 

On 10/07/2017 at 5:01 PM, billd766 said:

Yesterday I did a slow roast beef briskit, at least I think it was briskit. Last time we were staying with my BIL my wife got some good beef steak so I asked her to get me some briskit. I gave her the drawing of a cow and explained what I wanted and that, I think Is what I got.

 

I followed the recipe that I got from the internet and it turned out OK but in a thick slice it was a little tough. When I cut it up it came out OK.

 

I even ended up with a small amount mof beef dripping too.

 

https://www.rivercottage.net/recipes/slow-roast-beef-brisket-with-potatoes-and-onions

 

 

 

Yep, that is brisket. Was always a family favourite as a kid. My Mum would tie a large piece into a roll. Then brown it in a heavy pot in a little dripping/butter. Once lightly browned she'd add an onion, a couple of small carrots plus an eggcup full of water. Put it on the lowest heat and cook for around 4 hours. Once tender it would be removed and thinly sliced. The juices in the pot would be skimmed and thickened into a rich gravy. Once the gravy was ready the sliced meat would be returned to the pot for a few minutes before serving with mashed or boiled potatoes and seasonable greens. 

Your hungryhouse order 55124473 has been accepted with an adjusted delivery time. New estimated delivery time: 18:16.

 

Just in UK got an Indian curry on the way with a few samosas on the side.

 

 

On 7/10/2017 at 5:40 PM, U235 said:

Dough is already sitting in the fridge, so need to wait two more days to see the result. Just ran out of hot dog buns, so this recipe came just in time 

The 48 hours waiting time are over so here are the CLW-style frische brotchen:

 

 

 

I have mixed feelings about them: the texture is great, but I found them way too dry compared with my usual recipe. No problem for a burger, but I can not imagine that I would enjoy them with only butter and ham to name something.

 

I guess the milk is the culprit. Next time I will use water as usual and see if it improves them.

 

I followed the recipe, but used dry yeast and let them rise for almost 3 hours - in the beginning not much happened, it was only after I raised the temperature a bit (after two hours) that they had a real boast. 

 

If you want to make them, be aware that they became brown very fast (I think because of the milk and egg), so turn off the upper heat of your oven in time! I used a moderate amount of steam.

The 48 hours waiting time are over so here are the CLW-style frische brotchen:
 


 

 
I have mixed feelings about them: the texture is great, but I found them way too dry compared with my usual recipe. No problem for a burger, but I can not imagine that I would enjoy them with only butter and ham to name something.
 
I guess the milk is the culprit. Next time I will use water as usual and see if it improves them.
 
I followed the recipe, but used dry yeast and let them rise for almost 3 hours - in the beginning not much happened, it was only after I raised the temperature a bit (after two hours) that they had a real boast. 
 
If you want to make them, be aware that they became brown very fast (I think because of the milk and egg), so turn off the upper heat of your oven in time! I used a moderate amount of steam.

Happy to see the turned out to be at least okay for burger buns.
I didn't eat them alone yet, but like you said together with the burger filling they were okay.
If you like this style of buns for sandwich, have you tried brioche buns yet? They are richer and more moist.

11 minutes ago, CLW said:

Happy to see the turned out to be at least okay for burger buns.
I didn't eat them alone yet, but like you said together with the burger filling they were okay.
If you like this style of buns for sandwich, have you tried brioche buns yet? They are richer and more moist.

 

After all these years in Thailand I'm still looking how to make something that comes close to a Belgian 'pistolet'

 

 

It is a very light (very big air bubbles) and crispy bun. The exact recipe must be some secret as I never heard about a private person who could imitate them well. I even consulted professional literature for bakers, but nope... 

 

The closest I came is using a biga and fold the dough as you would do for a ciabata. The big problem is that your hydration degree should be very high to obtain the big air bubbles, but this often results in a kind of flatbread   The burger I posted a pic from last Friday, is made using one of these breads.

The picture in the post above - 'pistolet with préparé' -  made me a bit homesick, so immediate action was needed 

 

The rolls are made using my normal recipe, but as in CLW's hamburger rolls recipe I left the dough 24 hours in the fridge before baking. The result was an excellent taste, but they were significant smaller as usual, resulting in a more heavy texture (opposite to a 'pistolet' , which is still my holy grail)

 

It is probably caused by weak gluten. If you look well, you can see some cracks on top of the rolls, causing the CO2 gas to escape in the oven, instead of expanding the breads.

 

Is this gluten problem caused by a night in the fridge, or did I just have a bad day? Don't know...

The picture in the post above - 'pistolet with préparé' -  made me a bit homesick, so immediate action was needed [emoji2]
 

The rolls are made using my normal recipe, but as in CLW's hamburger rolls recipe I left the dough 24 hours in the fridge before baking. The result was an excellent taste, but they were significant smaller as usual, resulting in a more heavy texture (opposite to a 'pistolet' , which is still my holy grail)
 
It is probably caused by weak gluten. If you look well, you can see some cracks on top of the rolls, causing the CO2 gas to escape in the oven, instead of expanding the breads.
 
Is this gluten problem caused by a night in the fridge, or did I just have a bad day? Don't know...

U235 and other amateur bakers, the challenge is on 555
Who can bake the best pistolet

Seriously, I normally don't like these plain and bland tasting bun rolls.
But also kind of missing them from home because we had excellent ones from the village baker.
They were so good with some Bierschinken, Meat Loaf or grilled sausages...

So I searched for some recipe what could resemble these rolls.
The first attempt is soon in the oven and I can post about the results and the recipe as well.

Whole wheat pasta with creamy spinach sauce

Okay, the previous announced bread rolls are finished.
Taste is good, texture okay.
Similar to the ones from home.
But definitely NOT like pistolet [emoji45]
Probably I kneaded / deflated the dough too much after proofing.
I will give it another try soon.
The recipe calls for massive steam during baking probably that's why I never get a nice surface in my conventional oven.
Even I brushed them with some salt water before baking.

Here comes the recipe. You also see how they should look like.

https://www.ploetzblog.de/2012/06/23/berliner-schrippe-mit-vorteig/

16 hours ago, CLW said:

Okay, the previous announced bread rolls are finished.
Taste is good, texture okay.
Similar to the ones from home.
But definitely NOT like pistolet
Probably I kneaded / deflated the dough too much after proofing.
I will give it another try soon.
The recipe calls for massive steam during baking probably that's why I never get a nice surface in my conventional oven.
Even I brushed them with some salt water before baking.

 

I wouldn't complain too much...looks like what you got is thoroughly edible...

 

nice crust, from the steam I presume...

 

presently in Vietnam and have been looking at the local bread with a home baking interest...a nice crispy crust but a lot lighter unlike french baguettes, not as chewy...it's almost like the rolls are baked specially for the banh mi sandwiches...an asian twist on the french boulangerie...

 

 

 

2 hours ago, tutsiwarrior said:

 

presently in Vietnam and have been looking at the local bread with a home baking interest...a nice crispy crust but a lot lighter unlike french baguettes, not as chewy...it's almost like the rolls are baked specially for the banh mi sandwiches...an asian twist on the french boulangerie...

 

 

Please kidnap on of their bakers and bring him to me, or at least figure out how they make these banh mi breads!  They are lovely for a Western style sandwich - never understood why they eat them with all that Asian stuff on it...

 

On 7/15/2017 at 1:22 PM, CLW said:

U235 and other amateur bakers, the challenge is on 555
Who can bake the best pistolet

 

You have no idea what you have asked, I accept the challenge. Anyone else?

Be prepared that soon your email will be hacked by the Russians, I really don't like to lose... 

 

But the ideal pistolet, it will be difficult.... Keep in mind that it should have a diameter of 10-11 cm and be approx 4 cms high, and you can only use 50 grams

of dough. If you take one and put pressure on it , it will crack and the table should be full of big crumbs. It is really very airy and crispy. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

So the ones below (left overs from my previous post) are a clear example how it should not be!

 

 

 

Asparagus cream pimped with home made smoked salmon trout. 

 

When I was a kid, my mum made fresh soup every day. Was not such a bad idea...

6 hours ago, U235 said:

 

Please kidnap on of their bakers and bring him to me, or at least figure out how they make these banh mi breads!  They are lovely for a Western style sandwich - never understood why they eat them with all that Asian stuff on it...

 

Helen, a Vietnamese girl has a recipe for Vietnamese baguettes. Haven't tried it, but normally her recipes are pretty good.

 

 

Edited July 16, 20179 yr by katana

6 hours ago, U235 said:

 

Please kidnap on of their bakers and bring him to me, or at least figure out how they make these banh mi breads!  They are lovely for a Western style sandwich - never understood why they eat them with all that Asian stuff on it...

 

 

gonna havta grab one of those little baker dudes and stuff 'im into me case and bring 'im home to answer a few questions...

 

the banh mi folks have got all kindsa different fillings fer the sarnies...if it's not too busy you can just point to what you want, I quite like the asian flourishes except fer the fatty pork...they had some splendid pork liver pate but that cost 5000 dong extra...buy 2, eat one on the spot and bring the other back to the hotel fer nibbles...

 

crunch, crunch...very nice crispy crust...the hotel cleaner comes in looks at the mess and remarks in dismay: 'mr tutsi, have you been eating banh mi again today?'

Just in the UK at the minute. 9pm Sunday night so I got a curry enroute:

 

Lamb and potato Vindaloo

1 x Naan Bread

1 x chapattii flat bread

1 x Pilau rice with chicken

1 x Starter - Lamb Samosa.

Vegetarian Pink Noodle Soup (kuyteaw Yen Ta Fo jey) & spicy Lotus Stem Salad (Tum Saai bua jey)

 

 

Paella tonight.. ( seafood, not super authentic I know ) Found the pan in stuff we stored a couple of years back so had to give it a whirl. 

 

 

 

On 16/07/2017 at 0:29 AM, CLW said:

Probably I kneaded / deflated the dough too much after proofing.

 

knead the dough, shape it, proof it,  bake it.

 

Why are you handling the dough after proofing ?

knead the dough, shape it, proof it,  bake it.
 
Why are you handling the dough after proofing ?

I thought that is the normal procedure...?
Kneading, 1st proof, kneading/deflate, shaping, 2nd proof, baking.

Done traditional Sunday roast today, beef. No pictures to speak of but I did take one of the Yorkshire pudding. Far be it for me to hoist my own flag but you won't find better than that done in an electric oven.

 

Pork chop, mash and a rich onion gravy..

 

 

'Slavink' with pommes dauphine

 

Carrot salad "Dagwood" on toasted whole wheat. Made w/vegan "mayo". 2  or 3 excellent brands in The States, but SHOCKED to find this "mayo" @ TescoLotus On Nut! 

Edited July 27, 20179 yr by Skeptic7