Cooking Equipment (rec.food.equipment) Discussion of food-related equipment. Includes items used in food preparation and storage, including major and minor appliances, gadgets and utensils, infrastructure, and food- and recipe-related software.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Posted to rec.food.equipment
external usenet poster
 
Posts: 2,313
Default Linen and No More things

A week or so ago, there were guys standing on the corner with signs
suggesting there were 40% off at Linens... We stopped in -- I didn't see
anything but the same ole stuff, but at 20% off, which I think that is what
you can usually get items for if you look in the coupons.

Today there being only 8 days left and seeing a sign for 70% off, we decided
to go in. Now just where in the h--- did all the stuff go to? There was
hardly a thing in the store -- mostly blankets and coverlets, A couple (7)
of odd-ball kitchen pans and nothing at all on the wall of Oxo things.

I'm still wondering how they got all of that stuff out of there even at 70%
.... did the fairies come in at night?

I bought a Krups 12 cup coffee pitcher replacement, because I like them for
a pot of tea ... light in weight and easy to pour. Still, at that, it was
$10.

The clerk charged twice to the lady ahead of us for a comforter and forgot
to deduct the overcharge. When the customer came back and said that she
noticed she had been charged for it, the clerk laughed out loud and said,
"Oh, I do that ALL THE TIME." DH and I got a big laugh out of that one.

Even at that I'll miss Linen 'n Things, even though a brand name comforter I
bought was $169 -- or was it $199 -- when I found the exact one at Costco
for $49. I bought my 'first' Aerogarden there -- it wasn't me that made
this company go broke. I'm wondering, will the town bring in Bed, Breakfast
and Beyond? :-)))

Dee Dee


  #2 (permalink)   Report Post  
Posted to rec.food.equipment
external usenet poster
 
Posts: 262
Default Linen and No More things

In article >,
"Dee Randall" > wrote:

> A week or so ago, there were guys standing on the corner with signs
> suggesting there were 40% off at Linens... We stopped in -- I didn't see
> anything but the same ole stuff, but at 20% off, which I think that is what
> you can usually get items for if you look in the coupons.
>
> Today there being only 8 days left and seeing a sign for 70% off, we decided
> to go in. Now just where in the h--- did all the stuff go to? There was
> hardly a thing in the store -- mostly blankets and coverlets, A couple (7)
> of odd-ball kitchen pans and nothing at all on the wall of Oxo things.
>
> I'm still wondering how they got all of that stuff out of there even at 70%
> ... did the fairies come in at night?


There is a shopping mentality that says "Prices reduced? Charge!"z
What happened was the sign said up to 40 percent off and people flew in,
and even though most was only 20 percent, they were there anyway. I was
looking for one item and it was sold out at 10 percent off a few weeks
back. At some point, they hit 25 percent on most stuff, and that sent
lots out the door. Then the 30 percent hit and bombs away. The stuff
that never goes on sale (oxo) flew at those price points. By the time
they got to your price point, less frugal spenders already forked it
over. I had the same thing with Value City. I just couldn't get myself
to jump on that kitchen-aid 10 inch skillet at $24, almost at $14, by
the time it would have made it to under $10 it was gone. I'm not upset,
though, as I really prefer the clad style stainless cookware. The hot
bottom / cold sides doesn't work for me.

> I bought a Krups 12 cup coffee pitcher replacement, because I like them for
> a pot of tea ... light in weight and easy to pour. Still, at that, it was
> $10.


I bought a Cuisinart Grind and Brew (DGB-300) a few years back on
clearance for under $40, then I found one at a Goodwill for $8. Don't
know if it works, never plugged it in, but for my $8, I got a spare
carafe, gold tone filter and the upper grinder / water guide pieces.
Through Cuisinart, the carafe costs over $23 alone, so I am money ahead.

> The clerk charged twice to the lady ahead of us for a comforter and forgot
> to deduct the overcharge. When the customer came back and said that she
> noticed she had been charged for it, the clerk laughed out loud and said,
> "Oh, I do that ALL THE TIME." DH and I got a big laugh out of that one.


"Oh, I defraud my customers all the time. I am so funny." If that
happened to me, I'd be finding out the name of the liquidation company
operating that shutdown and clearance, and filing a complaint with the
Attorney's General's Office on that. That is illegal, flat out.

> Even at that I'll miss Linen 'n Things, even though a brand name comforter I
> bought was $169 -- or was it $199 -- when I found the exact one at Costco
> for $49. I bought my 'first' Aerogarden there -- it wasn't me that made
> this company go broke. I'm wondering, will the town bring in Bed, Breakfast
> and Beyond? :-)))


BB&B is sound. I never liked L&T, personally, and so it is no loss to
me. I went in one once, was not thrilled with the prices, and never
went back.

jt
  #3 (permalink)   Report Post  
Posted to rec.food.equipment
external usenet poster
 
Posts: 2,234
Default Linen and No More things

On Sun 14 Dec 2008 10:41:55p, Dee Randall told us...

> A week or so ago, there were guys standing on the corner with signs
> suggesting there were 40% off at Linens... We stopped in -- I didn't
> see anything but the same ole stuff, but at 20% off, which I think that
> is what you can usually get items for if you look in the coupons.
>
> Today there being only 8 days left and seeing a sign for 70% off, we
> decided to go in. Now just where in the h--- did all the stuff go to?
> There was hardly a thing in the store -- mostly blankets and coverlets,
> A couple (7) of odd-ball kitchen pans and nothing at all on the wall of
> Oxo things.
>
> I'm still wondering how they got all of that stuff out of there even at
> 70% ... did the fairies come in at night?
>
> I bought a Krups 12 cup coffee pitcher replacement, because I like them
> for a pot of tea ... light in weight and easy to pour. Still, at that,
> it was $10.
>
> The clerk charged twice to the lady ahead of us for a comforter and
> forgot to deduct the overcharge. When the customer came back and said
> that she noticed she had been charged for it, the clerk laughed out loud
> and said, "Oh, I do that ALL THE TIME." DH and I got a big laugh out of
> that one.
>
> Even at that I'll miss Linen 'n Things, even though a brand name
> comforter I bought was $169 -- or was it $199 -- when I found the exact
> one at Costco for $49. I bought my 'first' Aerogarden there -- it
> wasn't me that made this company go broke. I'm wondering, will the town
> bring in Bed, Breakfast and Beyond? :-)))
>
> Dee Dee
>
>
>


FWIW, I've always preferred Bed, Bath and Beyond over Linens and Things.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Monday, 12(XII)/15(XV)/08(MMVIII)
************************************************** **********************
Today is: Bill of Rights Day
Countdown till Christmas Day
1wks 2dys 5hrs 51mins
************************************************** **********************
Protect your right to ARM BEARS!!!
************************************************** **********************
  #4 (permalink)   Report Post  
Posted to rec.food.equipment
external usenet poster
 
Posts: 169
Default Linen and No More things

Hi Dee, JT and Wayne.

I wonder if I can pick your collective on things linen. I've just received a
couple of bread books from Amazon used re-sellers. The chef/authors suggest
using linen for proofing sourdough, although you can use cling.

The local village 'linen' shoppe, has loadsa brightly coloured table
napkins, tea towels etc, kinda boutique-style, with prices to match. There
are a couple of linen shops in the big city, but what should I be asking
for? I guess most will suggest 'non-dyed heavy duty linen'. I'd be surprised
if non-dyed is available, but the question is, does this matter, if you're
baking at 400F/200C?

Bertie


  #5 (permalink)   Report Post  
Posted to rec.food.equipment
external usenet poster
 
Posts: 5,847
Default Linen and No More things


Bertie Doe wrote:
>
> Hi Dee, JT and Wayne.
>
> I wonder if I can pick your collective on things linen. I've just received a
> couple of bread books from Amazon used re-sellers. The chef/authors suggest
> using linen for proofing sourdough, although you can use cling.
>
> The local village 'linen' shoppe, has loadsa brightly coloured table
> napkins, tea towels etc, kinda boutique-style, with prices to match. There
> are a couple of linen shops in the big city, but what should I be asking
> for? I guess most will suggest 'non-dyed heavy duty linen'. I'd be surprised
> if non-dyed is available, but the question is, does this matter, if you're
> baking at 400F/200C?
>
> Bertie


Fabric store for bulk fabric, not a "linen" store for finished goods.


  #6 (permalink)   Report Post  
Posted to rec.food.equipment
external usenet poster
 
Posts: 2,313
Default Linen and No More things


"Bertie Doe" > wrote in message
...
> Hi Dee, JT and Wayne.
>
> I wonder if I can pick your collective on things linen. I've just received
> a couple of bread books from Amazon used re-sellers. The chef/authors
> suggest using linen for proofing sourdough, although you can use cling.
>
> The local village 'linen' shoppe, has loadsa brightly coloured table
> napkins, tea towels etc, kinda boutique-style, with prices to match. There
> are a couple of linen shops in the big city, but what should I be asking
> for? I guess most will suggest 'non-dyed heavy duty linen'. I'd be
> surprised if non-dyed is available, but the question is, does this matter,
> if you're baking at 400F/200C?
>
> Bertie


I have bought the heavy non-dyed linen that is available at KingArthur
http://search.kingarthurflour.com/?N...uche&x=20&y=13
which is called a couche. It is 18x30.
Already I find that I 'want' a wider linen. So I'll be buying a 31' wide
which I will have to buy at a baking/restaurant supply house.
I'm not sure of your question regarding the temperature you bake at, as they
are used when proofing.


It depends to what level you want to take bread-baking in your life. For
years, I have used worn-out kitchen towels. I see many bakers books
suggesting using cling plastic wrap. This is something I will never do,
although others swear by it. I tried it a couple of times years ago. It
clings, befitting its own description. Others will come back with "It
doesn't cling for me!"

Last week I was in a baker's shop where one could view all sorts of bread
and pastries being made. They used the heavy-duty linen. It must matter to
them, otherwise, they'd use the cheaper flour-sack tea towels (which I've
used.)

Re flour-sack tea towels, I stopped using them years ago. For some reason,
when bleached they would turn pee-colored yellow.

The majority of the bread I make is without oil/fat. As I stated in another
posting - probably at alt.bread.recipes, I find that using these linen
couches will soak up any fat that is on your bread, so I don't use them for
anything else. (I had only used oil for the bowl to proof.) I noticed at
the bakery, they were linen couches for bread, not pastries, etc.

HTH
Dee Dee


  #7 (permalink)   Report Post  
Posted to rec.food.equipment
external usenet poster
 
Posts: 169
Default Linen and No More things


"Pete C." < wrote in message
I'd be surprised
>> if non-dyed is available, but the question is, does this matter, if
>> you're
>> baking at 400F/200C?
>>
>> Bertie

>
> Fabric store for bulk fabric, not a "linen" store for finished goods.


Thanks Pete, I'll try online under 'linen', although there may be minimum
order sizes.



  #8 (permalink)   Report Post  
Posted to rec.food.equipment
external usenet poster
 
Posts: 2,234
Default Linen and No More things

On Thu 18 Dec 2008 04:14:35a, Bertie Doe told us...

> Hi Dee, JT and Wayne.
>
> I wonder if I can pick your collective on things linen. I've just
> received a couple of bread books from Amazon used re-sellers. The
> chef/authors suggest using linen for proofing sourdough, although you
> can use cling.
>
> The local village 'linen' shoppe, has loadsa brightly coloured table
> napkins, tea towels etc, kinda boutique-style, with prices to match.
> There are a couple of linenn shops in the big city, but what should I be
> asking for? I guess most will suggest 'non-dyed heavy duty linen'. I'd
> be surprised if non-dyed is available, but the question is, does this
> matter, if you're baking at 400F/200C?
>
> Bertie
>
>


My first inclination would be going to a fabric store where they sell
fabric by the yard. There are professional cloths avaialble, but they're
more expensive than what I would want to invest.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Thursday, 12(XII)/18(XVIII)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
6dys 13hrs 42mins
************************************************** **********************
Which part of '**** you' don't you understand?
************************************************** **********************

  #9 (permalink)   Report Post  
Posted to rec.food.equipment
external usenet poster
 
Posts: 169
Default Linen and No More things


"Dee Randall" < wrote in message
>
> "Bertie Doe" wrote in message
>>I guess most will suggest 'non-dyed heavy duty linen'. I'd be surprised if
>>non-dyed is available, but the question is, does this matter, if you're
>>baking at 400F/200C?
>>
>> Bertie

>
> I have bought the heavy non-dyed linen that is available at KingArthur
> http://search.kingarthurflour.com/?N...uche&x=20&y=13
> which is called a couche. It is 18x30.
> Already I find that I 'want' a wider linen. So I'll be buying a 31' wide
> which I will have to buy at a baking/restaurant supply house.


I see the couche is made in linen, which looks ideal for baguettes (which I
don't make). I'll be looking for a fabric, in thickness somewhere closer to
a kitchen towel.

> I'm not sure of your question regarding the temperature you bake at, as
> they are used when proofing.
>


I was being stupid, high oven temps will kill bugs, but will have no effect
on dyes or color fixing acids.

> It depends to what level you want to take bread-baking in your life. For
> years, I have used worn-out kitchen towels. I see many bakers books
> suggesting using cling plastic wrap. This is something I will never do,
> although others swear by it. I tried it a couple of times years ago. It
> clings, befitting its own description. Others will come back with "It
> doesn't cling for me!"
>


Yes I find that cling film tears the surface on removal. You can get round
it by spraying with oil, then covering with cling, but I prefer the crust
without oil.

> Last week I was in a baker's shop where one could view all sorts of bread
> and pastries being made. They used the heavy-duty linen. It must matter
> to them, otherwise, they'd use the cheaper flour-sack tea towels (which
> I've used.)
>

A lot of French bakers, will cover rolls and ciches etc, when removing them
from the oven. This traps in some of the seam and give the crusts a softer
texture - if that's what they're looking for.

> Re flour-sack tea towels, I stopped using them years ago. For some
> reason, when bleached they would turn pee-colored yellow.
>


I'm not sure what flour-sack towels were made from? Yours may be heavy
cotton, but in the UK, they're probably double-layer paper.

Bertie


  #10 (permalink)   Report Post  
Posted to rec.food.equipment
external usenet poster
 
Posts: 169
Default Linen and No More things


"Wayne Boatwright" < wrote in message

> My first inclination would be going to a fabric store where they sell
> fabric by the yard. There are professional cloths avaialble, but they're
> more expensive than what I would want to invest.
>


Agreed, if I made baguettes, I would fork out for the more commercial KA
fabric, that Dee mentioned. Next time we do a city shop, I'll get a couple
of square yards of the heavier duty cotton. In thickness, somewhere between
a kitchen towel and say denim.





  #11 (permalink)   Report Post  
Posted to rec.food.equipment
external usenet poster
 
Posts: 2,313
Default Linen and No More things


"Bertie Doe" > wrote in message
...
>
> "Wayne Boatwright" < wrote in message
>
>> My first inclination would be going to a fabric store where they sell
>> fabric by the yard. There are professional cloths avaialble, but they're
>> more expensive than what I would want to invest.
>>

>
> Agreed, if I made baguettes, I would fork out for the more commercial KA
> fabric, that Dee mentioned. Next time we do a city shop, I'll get a couple
> of square yards of the heavier duty cotton. In thickness, somewhere
> between a kitchen towel and say denim.
>
>
>


I've seen linen of different weights in one of the biggest fabric shops
here in the VA/Washington area; certainly not in the
every-day/ordinary/chain fabric shops (although the large one I'm speaking
of may also be considered a chain.) They have fabrics from all over the
world, even a big section with designers to make wedding dresses - it's
awesome! I used to go there when I quilted, as they had one part sectioned
off just for a large amount of quilting fabrics. Hopefully you will have a
nice big store to select your linen from.

Do you have some old-used linen kitchen towels? I inherited a few and they
are nice, too, but inadequate for my long baguettes.
Dee Dee



  #12 (permalink)   Report Post  
Posted to rec.food.equipment
external usenet poster
 
Posts: 169
Default Linen and No More things


"Dee Randall" wrote in message
>
> "Bertie Doe" wrote in message
>>
>> Agreed, if I made baguettes, I would fork out for the more commercial KA
>> fabric, that Dee mentioned. Next time we do a city shop, I'll get a
>> couple of square yards of the heavier duty cotton. In thickness,
>> somewhere between a kitchen towel and say denim.
>>

> I've seen linen of different weights in one of the biggest fabric shops
> here in the VA/Washington area; certainly not in the
> every-day/ordinary/chain fabric shops (although the large one I'm
> speaking of may also be considered a chain.) They have fabrics from all
> over the world, even a big section with designers to make wedding
> dresses - it's awesome! I used to go there when I quilted, as they had
> one part sectioned off just for a large amount of quilting fabrics.
> Hopefully you will have a nice big store to select your linen from.
>


No the one in the City of Plymouth is 25feet x 25feet and inside a covered
market. Although small, they have quite a range. Most of their material is
on rolls, with very little 'made-up'.

> Do you have some old-used linen kitchen towels? I inherited a few and
> they are nice, too, but inadequate for my long baguettes.
> Dee Dee
>


When ours get old, they tend to self-destruct in the washing machine or
tumble drier. I could buy new of course, but I was looking for something a
tad thicker.



  #13 (permalink)   Report Post  
Posted to rec.food.equipment
external usenet poster
 
Posts: 2,313
Default Linen and No More things


"Bertie Doe" > wrote in message
...
>
>> Do you have some old-used linen kitchen towels? I inherited a few and
>> they are nice, too, but inadequate for my long baguettes.
>> Dee Dee
>>

>
> When ours get old, they tend to self-destruct in the washing machine or
> tumble drier. I could buy new of course, but I was looking for something a
> tad thicker.
>
>


Yes, to me, thicker is much, much better.
Good luck.
Dee Dee


  #14 (permalink)   Report Post  
Posted to rec.food.equipment
Sky Sky is offline
external usenet poster
 
Posts: 2,348
Default Linen and No More things

Pete C. wrote:
>
> Bertie Doe wrote:
> >
> > Hi Dee, JT and Wayne.
> >
> > I wonder if I can pick your collective on things linen. I've just received a
> > couple of bread books from Amazon used re-sellers. The chef/authors suggest
> > using linen for proofing sourdough, although you can use cling.
> >
> > The local village 'linen' shoppe, has loadsa brightly coloured table
> > napkins, tea towels etc, kinda boutique-style, with prices to match. There
> > are a couple of linen shops in the big city, but what should I be asking
> > for? I guess most will suggest 'non-dyed heavy duty linen'. I'd be surprised
> > if non-dyed is available, but the question is, does this matter, if you're
> > baking at 400F/200C?
> >
> > Bertie

>
> Fabric store for bulk fabric, not a "linen" store for finished goods.


Perhaps look for undyed 'canvas' at the fabric shop??? IIRC, linen is
made from flax.

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice
  #15 (permalink)   Report Post  
Posted to rec.food.equipment
external usenet poster
 
Posts: 262
Default Linen and No More things

In article >,
"Bertie Doe" > wrote:

> Hi Dee, JT and Wayne.
>
> I wonder if I can pick your collective on things linen. I've just received a
> couple of bread books from Amazon used re-sellers. The chef/authors suggest
> using linen for proofing sourdough, although you can use cling.
>
> The local village 'linen' shoppe, has loadsa brightly coloured table
> napkins, tea towels etc, kinda boutique-style, with prices to match. There
> are a couple of linen shops in the big city, but what should I be asking
> for? I guess most will suggest 'non-dyed heavy duty linen'. I'd be surprised
> if non-dyed is available, but the question is, does this matter, if you're
> baking at 400F/200C?


First, the reason for linen, as opposed to cotton or synthetic fabrics:
Linen is (as was noted elsewhere in this thread) made from woven flax.
As such, this material tends to not stick to dough as other fabrics can.
Left unwashed, it also tends to collect flour and yeast within, which
then makes contact with other dough and can lend to improved flavor over
time. Modern sanitary standards would - of course - argue against this.

Second, a search around the net found multiple posts that seem to
indicate that undyed linen has no particular advantage over dyed linen.
This would be bolstered by the fact that most baking linens available
for sale are dyed.

From what I can tell, the advantage of linen over plastic film is that
it allows better air flow about the bread, which would permit the yeast
to breathe. Uncovered, the dough could attract dust from the air,
effecting the flavor in less than desirable ways. I browsed several of
my cookbooks looking for information on this subject, and found it
largely not discussed, and that many newer cookbooks seem to forgo linen
in favor of plastic film wrap. In fact, the only book I found that said
anything said only to use linen, not cotton. Julia Child only said to
cover the dough with linen, without explanation, and Joy of Cooking had
lots on bread, but no useful info on why to use linen.

So I would say if you choose to use linen, look to ensure that the
fabric is linen, or flax woven material. I will be honest in that I
cannot make any specific recommendations, because I tend to use bread
machines for my home made breads, and when I make pizza dough of my
favorite recipe, I use an airtight plastic bag, as any kind of open air
exposure effects the flavor in a way I don't care for.

Hope this helps.

jt


  #16 (permalink)   Report Post  
Posted to rec.food.equipment
external usenet poster
 
Posts: 169
Default Linen and No More things


"jt august" < wrote in message
> In article <> "Bertie Doe" wrote:
>
>> Hi Dee, JT and Wayne.
>>
>> I wonder if I can pick your collective on things linen. I've just
>> received a
>> couple of bread books from Amazon used re-sellers. The chef/authors
>> suggest >> using linen for proofing sourdough


> First, the reason for linen, as opposed to cotton or synthetic fabrics:
> Linen is (as was noted elsewhere in this thread) made from woven flax.
> As such, this material tends to not stick to dough as other fabrics can.
> Left unwashed, it also tends to collect flour and yeast within, which
> then makes contact with other dough and can lend to improved flavor over
> time. Modern sanitary standards would - of course - argue against this.
>
> Second, a search around the net found multiple posts that seem to
> indicate that undyed linen has no particular advantage over dyed linen.
> This would be bolstered by the fact that most baking linens available
> for sale are dyed.
>
> From what I can tell, the advantage of linen over plastic film is that
> it allows better air flow about the bread, which would permit the yeast
> to breathe. Uncovered, the dough could attract dust from the air,
> effecting the flavor in less than desirable ways. I browsed several of
> my cookbooks looking for information on this subject, and found it
> largely not discussed, and that many newer cookbooks seem to forgo linen
> in favor of plastic film wrap. In fact, the only book I found that said
> anything said only to use linen, not cotton. Julia Child only said to
> cover the dough with linen, without explanation, and Joy of Cooking had
> lots on bread, but no useful info on why to use linen.
>
> So I would say if you choose to use linen, look to ensure that the
> fabric is linen, or flax woven material. I will be honest in that I
> cannot make any specific recommendations, because I tend to use bread
> machines for my home made breads, and when I make pizza dough of my
> favorite recipe, I use an airtight plastic bag, as any kind of open air
> exposure effects the flavor in a way I don't care for.
>
> Hope this helps.
>
> jt


Top post jt. Yes flax is a natural plant fibre, so popping them in the w/u
machine is a big no no. One of the bread books I mentioned earlier is
'Crust' by Richard Bertinet. Bang up to date, published last year. He learnt
the trade in bakeries in his native France and now runs bread teaching
courses in Bath uk. Under 'Tools' :-

"Baking Cloths. I have a good stack of thick, natural fibre linen cloths for
covering dough while it is resting.You can also use baking cloths for lining
baking trays. If you don't have a baker's couche (see item 20), don't use
cotton tea towels* as the dough will stick to them. I simply shake or brush
my cloths well after each breadmaking session and let them dry, since they
will have soaked up some of the moisture from the dough. I never wash them
because I don't want to introduce the smell of washing powder which will
carry over to my dough. The more you bake, the more the cloths will become
impregnated with natural yeasts and flavors and become an organic part of
the breadmaking process".

Later he goes on to describe canvas or heavy linen 'couches' to fold for
baguettes.
* I think tea towels in uk = kitchen towels in USA (under threat from the
dishwashing/drying machines ha). It was also Richard who mentioned using
cloths to cover hot baked rolls, if you are looking for a soft crust.

I know we are all very sensible on rfc with regard to microwave cookers, but
I did read that mwc can be used on the lower settings to de-bug materials.
Obviously high settings have been known to set light to natural fibres or
even toast. If you're worried about those 'flour bugs' getting into the
cloth, then it may well be worth googling up more research. I would suggest
several short blasts of 30 seconds at defrost setting, with gaps between
each blast of say 60 seconds.

Bertie




  #17 (permalink)   Report Post  
Posted to rec.food.equipment
external usenet poster
 
Posts: 5,516
Default Linen and No More things

jt august wrote:

> So I would say if you choose to use linen, look to ensure that the
> fabric is linen, or flax woven material. I will be honest in that I
> cannot make any specific recommendations, because I tend to use bread
> machines for my home made breads, and when I make pizza dough of my
> favorite recipe, I use an airtight plastic bag, as any kind of open air
> exposure effects the flavor in a way I don't care for.
>
> Hope this helps.


A little OT: I'd be ever so delighted if you could share your airtight
plastic bag pizza dough recipe.

TIA,


--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life
  #18 (permalink)   Report Post  
Posted to rec.food.equipment
external usenet poster
 
Posts: 262
Default Linen and No More things

In article >,
Janet Wilder > wrote:

> jt august wrote:
>
> > So I would say if you choose to use linen, look to ensure that the
> > fabric is linen, or flax woven material. I will be honest in that I
> > cannot make any specific recommendations, because I tend to use bread
> > machines for my home made breads, and when I make pizza dough of my
> > favorite recipe, I use an airtight plastic bag, as any kind of open air
> > exposure effects the flavor in a way I don't care for.
> >
> > Hope this helps.

>
> A little OT: I'd be ever so delighted if you could share your airtight
> plastic bag pizza dough recipe.
>
> TIA,


http://groups.google.com/group/rec.f...ad/thread/f2ef
a1dc7a0c14bd?hl=en&q=group:rec.food.recipes+author :jt+author:august

Posted this back in 1996. I used to work for Big Cheese Pizza in one of
their St. Louis franchise stores in the 80's, and the pizza crust is
spot on. We let the dough proof in a draped closed plastic bag, because
we found any significant air exposure impacted the flavor in a negative
way. By the same token, if the bag was sealed, it inflated and popped.

Very critical to the texture is to allow ample time to rise. My recipe
states a minimum of one hour and fifteen minutes for a reason (which I
did explain).

So there you have it, and there you are. Enjoi!

jt
  #19 (permalink)   Report Post  
Posted to rec.food.equipment
external usenet poster
 
Posts: 262
Default Linen and No More things

In article >,
"Bertie Doe" > wrote:

> I know we are all very sensible on rfc with regard to microwave cookers, but
> I did read that mwc can be used on the lower settings to de-bug materials.
> Obviously high settings have been known to set light to natural fibres or
> even toast. If you're worried about those 'flour bugs' getting into the
> cloth, then it may well be worth googling up more research. I would suggest
> several short blasts of 30 seconds at defrost setting, with gaps between
> each blast of say 60 seconds.


The only problem with this is that insects are generally immune to the
sorts of radiation that home microwaves induce. I can't recall if it
was Myth Busters or a show of similar nature (nice wording to say
copy-cat), but I saw on TV where house flies, ants, roaches, fruit
flies, and a couple other bugs I cannot recall were placed in 1000 watt
microwave ovens, and all survived. Their exoskeletons serve to protect
them from radiation. That is why scientists say that insects will
survive a nuclear holocaust unscathed, but will die later of lack of
food that was destroyed by the nuclear explosions.

The radiations used for irradiated meats is a different frequency and
power type that can penetrate a bug's exoskeleton. But this form of
irradiation is not doable in a home environment.

My own technique if I need to clean a bread linen is to take outside,
shake excessively to knock loose as much flour as possible, fill a sink
with a mild dishwashing detergent and very hot water (hot enough to hurt
but not scald my hands), 3 to five passes to rinse, fill the sink an
inch or so with 2 tablespoons of bleach (if I feel a sanitizer is
needed), and a couple more rinses after the sanitizer. Then I hang it
to air dry either outside (weather permitting) or in the kitchen with
the ceiling fan on to circulate air.

The most important factor in my procedure above is that I make sure the
linen is completely dry before shaking, and that I visually ensure that
no flour clumps or dough bits remain before placing in water. For the
detergent, I use Ivory or similarly mild, not an antibacterial, lemon
scented, high grease cutting or other "marketed" detergent, as those
have additives that can also impact the breads flavor.

Of course, meticulous care of your bread linens will preclude such
cleanings, but if you have kids (as I do), well - need I say more?

jt
  #20 (permalink)   Report Post  
Posted to rec.food.equipment
external usenet poster
 
Posts: 2,313
Default Linen and No More things


"Bertie Doe" > wrote in message
...
> I know we are all very sensible on rfc with regard to microwave cookers,
> but I did read that mwc can be used on the lower settings to de-bug
> materials. Obviously high settings have been known to set light to natural
> fibres or even toast. If you're worried about those 'flour bugs' getting
> into the cloth, then it may well be worth googling up more research. I
> would suggest several short blasts of 30 seconds at defrost setting, with
> gaps between each blast of say 60 seconds.
>
> Bertie
>
>

FWIW: I fold mine and put it into a zip-lock bag in the freezer.
Dee Dee




  #21 (permalink)   Report Post  
Posted to rec.food.equipment
external usenet poster
 
Posts: 169
Default Linen and No More things


"jt august" < wrote in message
> In article <> "Bertie Doe" < wrote:
>
>
> The only problem with this is that insects are generally immune to the
> sorts of radiation that home microwaves induce. I can't recall if it
> was Myth Busters or a show of similar nature (nice wording to say
> copy-cat), but I saw on TV where house flies, ants, roaches, fruit
> flies, and a couple other bugs I cannot recall were placed in 1000 watt
> microwave ovens, and all survived. Their exoskeletons serve to protect
> them from radiation. That is why scientists say that insects will
> survive a nuclear holocaust unscathed, but will die later of lack of
> food that was destroyed by the nuclear explosions.
>
> The radiations used for irradiated meats is a different frequency and
> power type that can penetrate a bug's exoskeleton. But this form of
> irradiation is not doable in a home environment.
>


Yes you are right, it seems that even on max power, it doesn't generate
enough heat http://www.biology-online.org/biolog...about1678.html
so low-power defrost setting is even less likely to work. I was probably
thinking of ultra violet microwave radiation. I know they work well for
killing algae etc in ponds. I've also seen hand-held versions on the
shopping channels.

> My own technique if I need to clean a bread linen is to take outside,
> shake excessively to knock loose as much flour as possible, fill a sink
> with a mild dishwashing detergent and very hot water (hot enough to hurt
> but not scald my hands), 3 to five passes to rinse, fill the sink an
> inch or so with 2 tablespoons of bleach (if I feel a sanitizer is
> needed), and a couple more rinses after the sanitizer. Then I hang it
> to air dry either outside (weather permitting) or in the kitchen with
> the ceiling fan on to circulate air.
>


Washing will depend on the material. As mentioned earlier, a lot of the
commercial grade ones are made from flax which is a vegetable fibre.



  #22 (permalink)   Report Post  
Posted to rec.food.equipment
external usenet poster
 
Posts: 169
Default Linen and No More things


"jt august" wrote in message
> In article <> Janet Wilder <wrote:
>
>> jt august wrote:
>>
>> A little OT: I'd be ever so delighted if you could share your airtight
>> plastic bag pizza dough recipe.
>>
>> TIA,

>
> http://groups.google.com/group/rec.f...ad/thread/f2ef
> a1dc7a0c14bd?hl=en&q=group:rec.food.recipes+author :jt+author:august
>
> Posted this back in 1996. I used to work for Big Cheese Pizza in one of
> their St. Louis franchise stores in the 80's, and the pizza crust is
> spot on. We let the dough proof in a draped closed plastic bag, because
> we found any significant air exposure impacted the flavor in a negative
> way. By the same token, if the bag was sealed, it inflated and popped.
>


I will try your pizza recipe over the Xmas break jt. We bought a clay pizza
stone from Amazon last week - mainly for bread, but I've got tins of Italian
chopped toms and maybe tomorrow the s/mkt will have some fresh basil. BTW
your link is broken, see how half isn't underlined. No worries here's the
tinyurl version
http://tinyurl.com/42er2e





  #23 (permalink)   Report Post  
Posted to rec.food.equipment
external usenet poster
 
Posts: 169
Default Linen and No More things


"Dee Randall" < wrote in message
>
> "Bertie Doe" < wrote in message


>> If you're worried about those 'flour bugs' getting into the cloth, then
>> it may well be worth googling up more research. I would suggest several
>> short blasts of 30 seconds at defrost setting, with gaps between each
>> blast of say 60 seconds.
>>
>> Bertie
>>
>>

> FWIW: I fold mine and put it into a zip-lock bag in the freezer.
> Dee Dee
>


Yes that's a better idea. That's one place where the flour critters won't
go. We've had 2nd thoughts on the m/wave cooker. i.e. it doesn't work as a
sterilizer.




  #24 (permalink)   Report Post  
Posted to rec.food.equipment
external usenet poster
 
Posts: 2,313
Default Linen and No More things


"Bertie Doe" > wrote in message
...
>
> "jt august" wrote in message
>> In article <> Janet Wilder <wrote:
>>
>>> jt august wrote:
>>>
>>> A little OT: I'd be ever so delighted if you could share your airtight
>>> plastic bag pizza dough recipe.
>>>
>>> TIA,

>>
>> http://groups.google.com/group/rec.f...ad/thread/f2ef
>> a1dc7a0c14bd?hl=en&q=group:rec.food.recipes+author :jt+author:august
>>
>> Posted this back in 1996. I used to work for Big Cheese Pizza in one of
>> their St. Louis franchise stores in the 80's, and the pizza crust is
>> spot on. We let the dough proof in a draped closed plastic bag, because
>> we found any significant air exposure impacted the flavor in a negative
>> way. By the same token, if the bag was sealed, it inflated and popped.
>>

>
> I will try your pizza recipe over the Xmas break jt. We bought a clay
> pizza stone from Amazon last week - mainly for bread, but I've got tins of
> Italian chopped toms and maybe tomorrow the s/mkt will have some fresh
> basil. BTW your link is broken, see how half isn't underlined. No worries
> here's the tinyurl version
> http://tinyurl.com/42er2e
>
>



OT: I bought my THIRD (I can't believe it! Aerogarden. Yesterday I
harvested some fresh basil (2 cups) for some pesto. DH hooked up the second
newest one for tomatoes (we'll see how that goes).

I will probably replant the other one with more basil. The last seeds I
bought had 6 types of basil, but I will buy 7 plants of Genovese for
replanting. I love having fresh basil for pizzas, bruschetta, etc. Or just
pick a leaf now and then because I can.

Dee Dee



  #25 (permalink)   Report Post  
Posted to rec.food.equipment
external usenet poster
 
Posts: 39
Default Linen and No More things

Bertie Doe wrote:
> "jt august" wrote in message
>> In article <> Janet Wilder <wrote:
>>
>>> jt august wrote:
>>>
>>> A little OT: I'd be ever so delighted if you could share your airtight
>>> plastic bag pizza dough recipe.
>>>
>>> TIA,

>> http://groups.google.com/group/rec.f...ad/thread/f2ef
>> a1dc7a0c14bd?hl=en&q=group:rec.food.recipes+author :jt+author:august
>>
>> Posted this back in 1996. I used to work for Big Cheese Pizza in one of
>> their St. Louis franchise stores in the 80's, and the pizza crust is
>> spot on. We let the dough proof in a draped closed plastic bag, because
>> we found any significant air exposure impacted the flavor in a negative
>> way. By the same token, if the bag was sealed, it inflated and popped.
>>

>
> I will try your pizza recipe over the Xmas break jt. We bought a clay pizza
> stone from Amazon last week - mainly for bread, but I've got tins of Italian
> chopped toms and maybe tomorrow the s/mkt will have some fresh basil. BTW
> your link is broken, see how half isn't underlined. No worries here's the
> tinyurl version
> http://tinyurl.com/42er2e
>


Try a slower rise in the fridge, say overnight and then some. Not that
I know anything about how NYC pizzerias make pizza dough.


  #26 (permalink)   Report Post  
Posted to rec.food.equipment
external usenet poster
 
Posts: 262
Default Linen and No More things

In article >,
"Bertie Doe" > wrote:

> > My own technique if I need to clean a bread linen is to take outside,
> > shake excessively to knock loose as much flour as possible, fill a sink
> > with a mild dishwashing detergent and very hot water (hot enough to hurt
> > but not scald my hands), 3 to five passes to rinse, fill the sink an
> > inch or so with 2 tablespoons of bleach (if I feel a sanitizer is
> > needed), and a couple more rinses after the sanitizer. Then I hang it
> > to air dry either outside (weather permitting) or in the kitchen with
> > the ceiling fan on to circulate air.
> >

>
> Washing will depend on the material. As mentioned earlier, a lot of the
> commercial grade ones are made from flax which is a vegetable fibre.


I have a flax weave linen that I have washed three times in the last few
years, the way I described above. Because it is flax weave, that it why
I stressed the mildest of the mild of detergents, and very dilute on the
bleach for sanitizing. Handled gently enough, linen is washable without
ruining it for baking purposes.

jt
  #27 (permalink)   Report Post  
Posted to rec.food.equipment
external usenet poster
 
Posts: 262
Default Linen and No More things

In article >,
"Bertie Doe" > wrote:

> BTW
> your link is broken, see how half isn't underlined. No worries here's the
> tinyurl version
> http://tinyurl.com/42er2e


Funny, I have posted long url's before, and sometimes they break like
that and other times they don't. Thanks for the tinyurl shortcut, but
for the benefit of those who don't trust/like tinyurl, some readers will
allow you to highlight the complete url across however many lines and
then reattach them automatically why you double click. Or if push comes
to shove, copy the complete url and paste into your favorite browser.

jt
  #28 (permalink)   Report Post  
Posted to rec.food.equipment
external usenet poster
 
Posts: 262
Default Linen and No More things

In article >,
Moka Java > wrote:

> Bertie Doe wrote:
> > "jt august" wrote in message
> >> In article <> Janet Wilder <wrote:
> >>
> >>> jt august wrote:
> >>>
> >>> A little OT: I'd be ever so delighted if you could share your airtight
> >>> plastic bag pizza dough recipe.
> >>>
> >>> TIA,
> >> http://groups.google.com/group/rec.f...ad/thread/f2ef
> >> a1dc7a0c14bd?hl=en&q=group:rec.food.recipes+author :jt+author:august
> >>
> >> Posted this back in 1996. I used to work for Big Cheese Pizza in one of
> >> their St. Louis franchise stores in the 80's, and the pizza crust is
> >> spot on. We let the dough proof in a draped closed plastic bag, because
> >> we found any significant air exposure impacted the flavor in a negative
> >> way. By the same token, if the bag was sealed, it inflated and popped.
> >>

> >
> > I will try your pizza recipe over the Xmas break jt. We bought a clay pizza
> > stone from Amazon last week - mainly for bread, but I've got tins of
> > Italian
> > chopped toms and maybe tomorrow the s/mkt will have some fresh basil. BTW
> > your link is broken, see how half isn't underlined. No worries here's the
> > tinyurl version
> > http://tinyurl.com/42er2e
> >

>
> Try a slower rise in the fridge, say overnight and then some. Not that
> I know anything about how NYC pizzerias make pizza dough.


For this recipe, the chilled proofing produces very different results.
A chilled proofing will give a texture more like Papa John's (using a
commonly known national chain for reference). My recipe my recipe
produces a slightly thicker, noticably softer crust that must be rolled,
it is too easily torn if tossing is attempted.

jt
  #29 (permalink)   Report Post  
Posted to rec.food.equipment
external usenet poster
 
Posts: 39
Default Linen and No More things

jt august wrote:
> In article >,
> "Bertie Doe" > wrote:
>
>> BTW
>> your link is broken, see how half isn't underlined. No worries here's the
>> tinyurl version
>> http://tinyurl.com/42er2e

>
> Funny, I have posted long url's before, and sometimes they break like
> that and other times they don't. Thanks for the tinyurl shortcut, but
> for the benefit of those who don't trust/like tinyurl, some readers will
> allow you to highlight the complete url across however many lines and
> then reattach them automatically why you double click. Or if push comes
> to shove, copy the complete url and paste into your favorite browser.
>
> jt


Or for those who don't like links of any ilk, here's the whole shebang:

Big Cheese Pizza Sauce

This recipe has been created to match the taste of the pizza sauce for
the now defunct Big Cheese Pizza chain. This is not the official
recipe, but it comes close to the real thing.

For a large (16 inch) pizza;

16 oz. canned tomato sauce or crushed tomatoes in puree (for fresh tomatoes,
see note below)
1 1/2 Tbsp Oregano
3/4 Tbsp Basil (sweet or spicy globe)
1 tsp Rosemary
1/4 tsp Marjoram
3/4 tsp Thyme
1 tsp Minced Dry Garlic
1/2 tsp Onion Powder
1/2 tsp Fennel Seed
1/8 tsp ground Coriander
1/4 - 1/2 tsp fresh ground black pepper

With the exception of the onion powder and the coriander, the above
spices should not be fine ground. If so, reduce amounts to accommodate
for the higher density of the spice.

Thoroughly mix spices in sauce, then simmer covered, stirring
occasionally. Pour sauce on pizza crust, add toppings and bake according
to the pizza crust recipe.

-=-=-=-

If making sauce from fresh tomatoes (a real treat), start with 32 oz
tomatoes crushed to a puree in a food processor (with or without seeds,
I'm lazy so I leave the seeds in). Simmer uncovered with spices to
reduce to 16 oz.

Big Cheese Pizza Crust

Here is a recipe based on crust I remember making at Big Cheese Piza, a
pizza parlour I worked at a decade ago - scaled back from the industrial
size to an amount appropriate for a single family. For the record, Big
Cheese Pizza is now defunct, and this is not their official recipe.

Disolve in:
1 1/4 cups of warm water (110-120 degrees F)
1 packet active dry yeast
1 1/4 tbsp sugar

Allow to sit for 8-10 minutes (builds a good froth, so make sure this
is in a 2 cup or larger container, glass is best as it holds the heat
nicely)

While yeast water is brewing, place in either a mixing bowl of a mixer
with a dough hook or the bowl of a bread machine set on manual (no bake
cycle):

3 1/4 cups flour
1/2 tsp salt

When water is ready, add to flour. Mix thoroughly for about 4-6
minutes, being ready to add flour or water if neccessary (flour can vary
from brand to brand) to make a smooth, springy dough. Dough should only
be slightly sticky to the firm touch.

Remove dough from bowl and place in an airtight bag. Do not seal bag,
but leave open in a nearly closed drape (that is, not wide open, but
enough to allow gasses from yeast to escape). Set in a warm place for
at lest one hour and fifteen minutes. This is the crucial part. Most
people don't allow the dough to properly rise, resulting in a tough,
unpleasant dough. Try not to allow the dough to rise mroe than two hours.

Note for bread machine users: Allow to run on manual cycle, and leave
dough in closed machine to allow adequate rising time. Again, at least
one hour and fifteen minutes. No more than two hours.

Roll out to cover a 14 inch pan for thicker crust, 16 inch pan for
thinner crust. Permeate crust with fork in a similar fashion to the way
used to keep pie crusts from bubbling. Cover with plastic wrap and
allow to rise an additional 15-20 minutes. Briefly repeat permeation
with fork, though not as thoroughly.

Prepare toppings and sauses as desired. Cook pizza at 475-525 degrees
(the thicker the toppings, the higher the temperature) until crusts
turns golden brown on edges and cheese is browned and bubbling
(presuming your has cheese on it). The bottom will be a smooth, medium
amber in colour.

~~~
Rec.food.recipes is moderated; only recipes and recipe requests are
accepted for posting. Please read the "Posting Guidelines" article.

Recipes/requests go to ; questions/comments to
.
Please allow several days for your submission to appear.
  #30 (permalink)   Report Post  
Posted to rec.food.equipment
external usenet poster
 
Posts: 39
Default Linen and No More things

jt august wrote:
> In article >,
> Moka Java > wrote:
>
>> Bertie Doe wrote:
>>> "jt august" wrote in message
>>>> In article <> Janet Wilder <wrote:
>>>>
>>>>> jt august wrote:
>>>>>
>>>>> A little OT: I'd be ever so delighted if you could share your airtight
>>>>> plastic bag pizza dough recipe.
>>>>>
>>>>> TIA,
>>>> http://groups.google.com/group/rec.f...ad/thread/f2ef
>>>> a1dc7a0c14bd?hl=en&q=group:rec.food.recipes+author :jt+author:august
>>>>
>>>> Posted this back in 1996. I used to work for Big Cheese Pizza in one of
>>>> their St. Louis franchise stores in the 80's, and the pizza crust is
>>>> spot on. We let the dough proof in a draped closed plastic bag, because
>>>> we found any significant air exposure impacted the flavor in a negative
>>>> way. By the same token, if the bag was sealed, it inflated and popped.
>>>>
>>> I will try your pizza recipe over the Xmas break jt. We bought a clay pizza
>>> stone from Amazon last week - mainly for bread, but I've got tins of
>>> Italian
>>> chopped toms and maybe tomorrow the s/mkt will have some fresh basil. BTW
>>> your link is broken, see how half isn't underlined. No worries here's the
>>> tinyurl version
>>> http://tinyurl.com/42er2e
>>>

>> Try a slower rise in the fridge, say overnight and then some. Not that
>> I know anything about how NYC pizzerias make pizza dough.

>
> For this recipe, the chilled proofing produces very different results.
> A chilled proofing will give a texture more like Papa John's (using a
> commonly known national chain for reference). My recipe my recipe
> produces a slightly thicker, noticably softer crust that must be rolled,
> it is too easily torn if tossing is attempted.
>
> jt


Never had a Papa John's pizza but John's on Bleeker St. is a personal
favorite. I don't have the talent to toss a pizza but stretching, using
the weight of the dough, works fine. The recipe I use has olive oil in
it. I prefer a thin, crisp crust.


  #31 (permalink)   Report Post  
Posted to rec.food.equipment
external usenet poster
 
Posts: 169
Default Linen and No More things


"jt august" < wrote in message
> In article <
> Moka Java < wrote:
>
>> Bertie Doe wrote:
>> > "jt august" wrote in message
>> >> In article <> Janet Wilder <wrote:
>> >>
>> >>> jt august wrote:
>> >>>
>> >>> A little OT: I'd be ever so delighted if you could share your
>> >>> airtight
>> >>> plastic bag pizza dough recipe.
>> >>>
>> >>> TIA,
>> >> http://groups.google.com/group/rec.f...ad/thread/f2ef
>> >> a1dc7a0c14bd?hl=en&q=group:rec.food.recipes+author :jt+author:august
>> >>
>> >> Posted this back in 1996. I used to work for Big Cheese Pizza in one
>> >> of
>> >> their St. Louis franchise stores in the 80's, and the pizza crust is
>> >> spot on. We let the dough proof in a draped closed plastic bag,
>> >> because
>> >> we found any significant air exposure impacted the flavor in a
>> >> negative
>> >> way. By the same token, if the bag was sealed, it inflated and
>> >> popped.
>> >>
>> >
>> > I will try your pizza recipe over the Xmas break jt. We bought a clay
>> > pizza
>> > stone from Amazon last week - mainly for bread, but I've got tins of
>> > Italian
>> > chopped toms and maybe tomorrow the s/mkt will have some fresh basil.
>> > BTW
>> > your link is broken, see how half isn't underlined. No worries here's
>> > the
>> > tinyurl version
>> > http://tinyurl.com/42er2e
>> >

>>
>> Try a slower rise in the fridge, say overnight and then some. Not that
>> I know anything about how NYC pizzerias make pizza dough.

>
> For this recipe, the chilled proofing produces very different results.
> A chilled proofing will give a texture more like Papa John's (using a
> commonly known national chain for reference). My recipe my recipe
> produces a slightly thicker, noticably softer crust that must be rolled,
> it is too easily torn if tossing is attempted.
>
> jt


I was surprised that Big Cheese (or any Pizza House) made their pizzas from
scratch. I assumed they came in from the factories - frozen.



  #32 (permalink)   Report Post  
Posted to rec.food.equipment
external usenet poster
 
Posts: 2,313
Default Linen and No More things


"jt august" > wrote in message
...
> In article >,
> "Bertie Doe" > wrote:
>
>> BTW
>> your link is broken, see how half isn't underlined. No worries here's the
>> tinyurl version
>> http://tinyurl.com/42er2e

>
> Funny, I have posted long url's before, and sometimes they break like
> that and other times they don't. Thanks for the tinyurl shortcut, but
> for the benefit of those who don't trust/like tinyurl, some readers will
> allow you to highlight the complete url across however many lines and
> then reattach them automatically why you double click. Or if push comes
> to shove, copy the complete url and paste into your favorite browser.
>
> jt



Mine won't completely highlight both lines, but I put the first line in
"run" then I add the second line to it -- no big problem. However,
tinyurl's are always nice - thanks for your consideration -- however, am
curious as to what's not to trust about tinyurl -- realizing that you're not
the giver-forth-of-all-knowledge -- just what have you heard?
Interested,
Dee Dee


  #33 (permalink)   Report Post  
Posted to rec.food.equipment
external usenet poster
 
Posts: 5,516
Default Linen and No More things

jt august wrote:
> In article >,
> Janet Wilder > wrote:
>
>> jt august wrote:
>>
>>> So I would say if you choose to use linen, look to ensure that the
>>> fabric is linen, or flax woven material. I will be honest in that I
>>> cannot make any specific recommendations, because I tend to use bread
>>> machines for my home made breads, and when I make pizza dough of my
>>> favorite recipe, I use an airtight plastic bag, as any kind of open air
>>> exposure effects the flavor in a way I don't care for.
>>>
>>> Hope this helps.

>> A little OT: I'd be ever so delighted if you could share your airtight
>> plastic bag pizza dough recipe.
>>
>> TIA,

>
> http://groups.google.com/group/rec.f...ad/thread/f2ef
> a1dc7a0c14bd?hl=en&q=group:rec.food.recipes+author :jt+author:august
>
> Posted this back in 1996. I used to work for Big Cheese Pizza in one of
> their St. Louis franchise stores in the 80's, and the pizza crust is
> spot on. We let the dough proof in a draped closed plastic bag, because
> we found any significant air exposure impacted the flavor in a negative
> way. By the same token, if the bag was sealed, it inflated and popped.
>
> Very critical to the texture is to allow ample time to rise. My recipe
> states a minimum of one hour and fifteen minutes for a reason (which I
> did explain).
>
> So there you have it, and there you are. Enjoi!
>
> jt


Thanks. Copied and saved. I might try just a tad less sugar. I'm from
New Jersey originally and don't care at all for sweet crust. Just enough
sugar for the yeast to feed on is okay for me.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life
  #34 (permalink)   Report Post  
Posted to rec.food.equipment
external usenet poster
 
Posts: 566
Default Linen and No More things

On Sat, 20 Dec 2008 10:31:49 -0500, "Dee Randall" > wrote:

>....curious as to what's not to trust about tinyurl ...


There's no problem with tinyurl itself (or any of its many competitors: snipurl,
tinyhttp, etc.); it's people who use it to send spam or links to garbage.

The basic rule still applies: if you don't have reason to trust the person who
sent the link, don't click on it, at least until you see evidence of others
having done so without damage.

-- Larry
  #35 (permalink)   Report Post  
Posted to rec.food.equipment
external usenet poster
 
Posts: 101
Default Linen and No More things


"pltrgyst" > wrote in message
...
> On Sat, 20 Dec 2008 10:31:49 -0500, "Dee Randall"
> > wrote:
>
>>....curious as to what's not to trust about tinyurl ...

>
> There's no problem with tinyurl itself (or any of its many
> competitors: snipurl,
> tinyhttp, etc.); it's people who use it to send spam or links to
> garbage.
>
> The basic rule still applies: if you don't have reason to trust the
> person who
> sent the link, don't click on it, at least until you see evidence of
> others
> having done so without damage.
>
> -- Larry


If one connects to a malicious web site, malware can be downloaded to
your computer. Tinyurl et al hide the actual website being connected
to. So I never ever ever click on a tinyurl link. Is it from someone
I trust? Bernie Maddoff? How do I know it is really them?

del




  #36 (permalink)   Report Post  
Posted to rec.food.equipment
external usenet poster
 
Posts: 39
Default Linen and No More things

Del Cecchi wrote:
Bernie Maddoff?
>

That's Made-Off to quote the business news guys.
  #37 (permalink)   Report Post  
Posted to rec.food.equipment
external usenet poster
 
Posts: 262
Default Linen and No More things

In article >,
"Dee Randall" > wrote:

> however, am
> curious as to what's not to trust about tinyurl -- realizing that you're not
> the giver-forth-of-all-knowledge -- just what have you heard?


If you watch the address bar after you click on a tinyurl, it will flash
2 or more weird url's before settling in on the final one, and some
people fear malware and cookie implants. Personally, I have had no
negative experiences, but then again I'm a Maccie, and we have fewer
overall issues than xp and vista.

jt
  #38 (permalink)   Report Post  
Posted to rec.food.equipment
external usenet poster
 
Posts: 262
Default Linen and No More things

In article >,
"Bertie Doe" > wrote:

> I was surprised that Big Cheese (or any Pizza House) made their pizzas from
> scratch. I assumed they came in from the factories - frozen.


I worked at the BCP back in the 80's. Due to mismanagement and
questionable choice of people to play the role of Manager at some of the
StL franchise stores, Gateway Pizza went belly up, first taking out the
StL stores, then eventually the KCMO stores. A few BCP's still operate
in KS and OK, but I cannot say if they still do things the way they used
to.

The big chains today, PH, PJ, LC and others tend to commissary the prep
work. But that doesn't mean frozen. PJ bulks the pizza dough, and then
cold proofs them for at least 38 hours (if I recall correctly) and no
more than 84, but that is going by memory from an article a read a year
or two ago. I think I was told by a Pizza Hut mgr that their dough is
cold proofed, frost suspended (in other words, frozen) and then further
cold proofed. I need to check up on LC (they just opened a store near
me), but I think they make their crust in house from dry pre-mix. I
will admit that the BCP dough and sauce mix were both dry premix, but as
BCP was a small company, it was easy enough for me to the the
ingredients list on these from the higher ups, and that was how I was
able to scale and post the recipes.

Speaking of the commissary concept, I remember the old days when tBell
made their taco meat from ground meat and spice premix. You'd go into a
store and an employee was at a kettle, stirring the meat with a stirring
attachment mounted on a electric drill. I wonder if that might have had
some influence on Alton Brown's Grind-o-matic 5000 Pepper Mill?
  #39 (permalink)   Report Post  
Posted to rec.food.equipment
external usenet poster
 
Posts: 169
Default Linen and No More things


"Dee Randall" < wrote in message
>
> "jt august" < wrote in message
>> In article <>> "Bertie Doe" wrote:
>>
>>> BTW
>>> your link is broken, see how half isn't underlined. No worries here's
>>> the
>>> tinyurl version
>>> http://tinyurl.com/42er2e

>>
>> Funny, I have posted long url's before, and sometimes they break like
>> that and other times they don't. Thanks for the tinyurl shortcut, but
>> for the benefit of those who don't trust/like tinyurl, some readers will
>> allow you to highlight the complete url across however many lines and
>> then reattach them automatically why you double click. Or if push comes
>> to shove, copy the complete url and paste into your favorite browser.
>>
>> jt

>
>
> Mine won't completely highlight both lines, but I put the first line in
> "run" then I add the second line to it -- no big problem. However,
> tinyurl's are always nice - thanks for your consideration -- however, am
> curious as to what's not to trust about tinyurl -- realizing that you're
> not the giver-forth-of-all-knowledge -- just what have you heard?
> Interested,
> Dee Dee

Agh yes, I agree now with the others, tinyurl SHOULD be safe if you know
that it's quoted by a regular poster. But supposing the 'regulars' name has
been forged.
What I should have done was type the word 'preview.' before the word
'tinyurl'. This will give you the full original link, thus giving you the
option whether to load or ignore.

If you see someone has done a tinyurl link, there is nothing to stop you
re-typing the link with the word preview. inserted and don't forget the
<dot> between preview and tinyurl.

If you look at my example above http://tinyurl.com/42er2e / highlight
it/click edit/click copy/insert preview./ http://preview.tinyurl.com/42er2e
(remember the dot) then highlight/edit and then copy this into your
browser.This will give you the full history of the link - in this case
google groups and author : august. You can then click 'proceed to this
site'. I've copied the history of the above preview.tinyurl.com/42er2e, as
follows :-

This TinyURL redirects to:
http://groups.google.com/group/rec.food.recip
es/browse_thread/thread/f2efa1dc7a0c14bd?hl=e
n&q=group:rec.food.recipes+author:jt+auth
or:august

Proceed to this site.

Bertie











  #40 (permalink)   Report Post  
Posted to rec.food.equipment
external usenet poster
 
Posts: 169
Default Linen and No More things


"Wayne Boatwright" wrote in message
> On Thu 18 Dec 2008 04:14:35a, Bertie Doe told us...
>
>> Hi Dee, JT and Wayne.
>>
>> I wonder if I can pick your collective on things linen. I've just
>> received a couple of bread books from Amazon used re-sellers. The
>> chef/authors suggest using linen for proofing sourdough, although you
>> can use cling.
>>
>> The local village 'linen' shoppe, has loadsa brightly coloured table
>> napkins, tea towels etc, kinda boutique-style, with prices to match.
>> There are a couple of linenn shops in the big city, but what should I be
>> asking for? I guess most will suggest 'non-dyed heavy duty linen'. I'd
>> be surprised if non-dyed is available, but the question is, does this
>> matter, if you're baking at 400F/200C?
>>
>> Bertie
>>
>>

>
> My first inclination would be going to a fabric store where they sell
> fabric by the yard. There are professional cloths avaialble, but they're
> more expensive than what I would want to invest.
>


The problem with buying cheap off-cuts of 'linen' from a market stall, is
the common use the words 'bed linen' and bed linen is probably a cotton
based material or a mix of cotton and synthetic and will stick to the dough.
The trader doesn't realise that the linen on the stall, isn't vegetable
fibres.

The answer might be to find the Uk version of KA Kitchenware, but with
shipping, these are going to be hellish expensive.



Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Banquet Linen For Any Occasion You Can Fathom jiyamaddy Recipes 0 17-09-2011 02:18 PM
Linen or paper napkins? Drew.Drake Barbecue 1 10-09-2011 05:44 PM
Can I have 100% linen napkins dry cleaned? Drew.Drake Barbecue 0 10-09-2011 12:32 PM
Linen for proofing cloths Doc Sourdough 19 04-03-2009 04:10 PM
Linen Samuel Fromartz Sourdough 25 02-03-2004 08:19 PM


All times are GMT +1. The time now is 03:02 PM.

Powered by vBulletin® Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
Copyright ©2004-2024 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"