jaq dude, can i put that on "how to nom"? http://www.elishasessions.com/pumpkin
― Tracer Hand, Monday, 20 October 2008 03:24 (thirteen years ago) link
I don't mind Tracer, as long as it's attributed and you link it back to the post on Is That....Pie? once I have the photo essay up after Thanksgiving. I keep getting Page Not Founds when I go to Browse on HTN, or when I try the direct link http://www.elishasessions.com/pumpkin/recipe that I have in the blogroll on the ITP? site.
― Jaq, Monday, 20 October 2008 03:32 (thirteen years ago) link
i'll definitely source you!
― Tracer Hand, Monday, 20 October 2008 03:34 (thirteen years ago) link
which link gives you a page not found?
― Tracer Hand, Monday, 20 October 2008 03:35 (thirteen years ago) link
If I click on "Browse" from the main page of How to Nom, or if I use the link to the /recipe as in the post above.
― Jaq, Monday, 20 October 2008 03:36 (thirteen years ago) link
Can you only browse if you are a member? If so, I'll take the link off of the Is That....Pie? blogroll.
― Jaq, Monday, 20 October 2008 03:37 (thirteen years ago) link
no, you should be able to browse as a non-registered user, i'll try to fix that.
is that... pie looks pretty great!
― Tracer Hand, Monday, 20 October 2008 03:43 (thirteen years ago) link
I was able to browse a few days ago when I linked it up, but I don't know when it broke. Just now noticed I can't browse, so maybe something changed?
― Jaq, Monday, 20 October 2008 03:54 (thirteen years ago) link
yeah, lots has changed! mainly under the hood. i must have dropped a wrench in there somewhere, cause none of the recipes were showing up for unregistered users but now they are!
― Tracer Hand, Monday, 20 October 2008 04:18 (thirteen years ago) link
if i get a blogroll thingie goin i will link to PIE(?) for sure
― Tracer Hand, Monday, 20 October 2008 04:19 (thirteen years ago) link
I'm currrently experimenting with various things in terms of breadmaking. I got a breadmaker machine from LIDL a couple of weeks ago and have been making loaves since then, did a couple of bread mixes taht I bought from LIDl to progressive degrees of success as ingredients were more accurately measured. Have now progressed to trying to make loaves to a basic recipe adapted from one taht came with the breadmaker. So I successfully made one loaf substituting apple&mango juice not from concentrate for the water and molasses for sugar and using malthouse flour. Came out pretty well, didn't seem to have a great deal of flavour the night it was made but did the day after and is pretty tasty today. Not sure how long a loaf will last sans preseratives. Then yesterday i tried something else. I shredded several vegetables garlic, ginger, a bit of chili pepper, red pepper, carrots, aubergine, courgette, cabbage, a bit of butternut squash basically what I make a stir fry out of. Bunged into this veg shredder I bought last year, came out as about a bowlful when shredded. Then put that in with some mixed liquids which came to about 200 ml, a spoonful of molasses and 25 g of yeast. Worked just about but bread is a bit denser like a ginger cake or a fruit/nut loaf so wondering if that is the inevitable result.Bread is interesting, edible but I'm not 100% sure how recognisable the flavour is and there is an after-flavour presumably from the ginger/garlic/chilli.So it worked to some extent but may need some honing. Not sure if it might have been better if I remembered to add salt. Or if soy sauce would make a possible substitute which was another idea.
Was told last night that salt is there to feed yeast or at least to some extent and I know I need to look further into reactions like that. Salt and sugar both there at least partially to feed yeast. Sugar helps make the crust the way it works out. Not sure if any of that would be done by other ingredients if you're adding fruit or veg or whatever. Need to read further and not really sure where to look.
― Stevolende, Monday, 11 November 2013 14:36 (eight years ago) link
ooh - interesting. I thought salt retarded yeast, but maybe I misread that somewhere...
― Vic Arpeggio, Private Investigator (stevie), Monday, 11 November 2013 15:08 (eight years ago) link
I'm making Jim Lahey's duper famous no-knead recipe right now; it took about 5 minutes to stir and now it's sitting on the counter for 12 or 18 more hours. I'll resume it in the morning
― queen bey backers (Stevie D(eux)), Saturday, 28 December 2013 00:58 (eight years ago) link
I can't remember where in orbit was talking about yeast not working. Reading this book about fermentation - residual chlorine in treated water can kill it, so maybe that's what's going on? Leave tap water sitting out for a day or two, stirring occasionally or pouring from container to container to aerated.
― Jaq, Sunday, 11 January 2015 16:43 (seven years ago) link