Whats on tonights Menu

[Chevy1]

London broil, baked taters, roasted corn and asparagus ??????

 

[Chevy1]

 

[wader]

Crabby made it way back when and I gave it a shot. We enjoy it a lot.

miss the crabster - need to give him a call..

 

[wader]

Homemade Seafood Sauce over Linguini
Warm Dinner Roll
Glass of Red

 

[WhatKnot]

Penne ala Vodka, I ate the whole dang thing now I’m stuffed.

 

[cany]

Gyro for lunch today around 4 need less to say no dinner tonight

 

[BennyV]

Grass fed ribeye for breakfast. I needed some red meat. Finally figured out how to cook the grass fed stuff.

 

[Snapprhead27]

Grabbed a bagel from DD on the way into work, with a caramel cold latte

 

[wader]

Grabbed a bagel from DD on the way into work, with a caramel cold latte

their bagels aren't too bad - especially if you don't have access to a real NY bagel

 

[MOJOE]

><)))):>

><)))):>

 

[Roccus7]

their bagels aren't too bad - especially if you don't have access to a real NY bagel

Any “bagel” that isn’t boiled before baking is a “Bakery Product”, not a bagel. This includes DD, Einstein, Panera, along with many others. Thank Poseidon we found a frozen Real Bagel at the local Mom & Pop.

 

[wader]

Any “bagel” that isn’t boiled before baking is a “Bakery Product”, not a bagel. This includes DD, Einstein, Panera, along with many others. Thank Poseidon we found a frozen Real Bagel at the local Mom & Pop.

really?

 

[Chevy1]

Appetizers

 

[Roccus7]

really?

Really and coming from New York, and you didn't know this??

Food Science: Why Bagels are Boiled​

by EMMA CHRISTENSEN
published JUN 9, 2009
SAVECOMMENTS

https://www.thekitchn.com/food-science-why-bagels-are-bo-86711#pinit

(Image credit: Apartment Therapy)
We grew up on bagels, and taking a bite of that warm, ultra-chewy bread is still one of our favorite food experiences. Ask any good bagel baker and they’ll tell you that the key to that chewy crust and slightly dense interior is boiling the bagels before baking. The question is, why?

It feels very counter-intuitive to most of us to throw bread in boiling water. The point of most bread baking, after all, is to let water evaporate and dry out the interior to a certain extent.

Boiling breads like bagels and pretzels effectively sets the crust before it goes in the oven. The water doesn’t actually penetrate very far into the bread because the starch on the exterior quickly gels and forms a barrier. Bagels are typically boiled for 30-60 seconds on each side. The longer the boil, the thicker and chewier crust.
In the oven, the fact that the crust is already set means that the bagels don’t rise nearly as much. This is partly what gives bagels their signature dense, chewy interiors. (The other part is using high-protein flour.)
Again, how long the bagel was boiled will affect the interior texture. A brief boil gives bagels a thin and fairly elastic crust that will still allow the bagels rise quite a bit in the oven, resulting in a softer texture. A longer boil and a thicker crust prevents the bagel from rising very much at all, giving you a very dense interior.
Sometimes lye or barley malt extract are added to the boiling water. Both of these additions help the crust brown in the oven and also give the crust a distinct flavor. These days, baking soda is often substituted for lye.

 

[cany]

grilled cheese

 

[wader]

Really and coming from New York, and you didn't know this??

Food Science: Why Bagels are Boiled​

by EMMA CHRISTENSEN
published JUN 9, 2009
SAVECOMMENTS
View attachment 33800
Food Science: Why Bagels are Boiled

(Image credit: Apartment Therapy)
We grew up on bagels, and taking a bite of that warm, ultra-chewy bread is still one of our favorite food experiences. Ask any good bagel baker and they’ll tell you that the key to that chewy crust and slightly dense interior is boiling the bagels before baking. The question is, why?

It feels very counter-intuitive to most of us to throw bread in boiling water. The point of most bread baking, after all, is to let water evaporate and dry out the interior to a certain extent.

Boiling breads like bagels and pretzels effectively sets the crust before it goes in the oven. The water doesn’t actually penetrate very far into the bread because the starch on the exterior quickly gels and forms a barrier. Bagels are typically boiled for 30-60 seconds on each side. The longer the boil, the thicker and chewier crust.
In the oven, the fact that the crust is already set means that the bagels don’t rise nearly as much. This is partly what gives bagels their signature dense, chewy interiors. (The other part is using high-protein flour.)
Again, how long the bagel was boiled will affect the interior texture. A brief boil gives bagels a thin and fairly elastic crust that will still allow the bagels rise quite a bit in the oven, resulting in a softer texture. A longer boil and a thicker crust prevents the bagel from rising very much at all, giving you a very dense interior.
Sometimes lye or barley malt extract are added to the boiling water. Both of these additions help the crust brown in the oven and also give the crust a distinct flavor. These days, baking soda is often substituted for lye.

that was a sarcastic "really?" Hence the rolling eye emoticon.
I figured a no s**t sherlock would have been a bit much.

I'm very aware of kettling.

 

[Snapprhead27]

egg salad with hummus (instead of mayo) on toasted multi grain bread

 

[cany]

Grilled chicken taco salad/ranch

 

[MOJOE]

salami and swiss,,potatoe salad,,,, ><)))):>
><)))):>

 

[cany]

Watermelon