maria lorraine's Profile

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Wine for prime rib and traditional Thanksgiving turkey dinner?

The wine list is here: http://melisse.com/wp-content/uploads...

The list is predominantly French, with many California offerings. I personally love Beaujolais Cru with Thanksgiving, and you could certainly choose among these on the wine list, even selecting one of the inkier ones (perhaps one of several Morgons on the list) to pair with the Prime Rib. IMO, Prime Rib often does not have the flavor depth of grilled steak or pot roast and does better with wines not as heavy as a Cab. I'm thinking with the three of you, one bottle of red should cover the gamut. Beaujolais Cru or Pinot Noir are my choices, and please watch your budget as some of the selections are $$$.

I liked this article on Thanksgiving wine pairing in the San Francisco Chronicle quite a bit. It's written by Jon Bonne.

http://www.sfgate.com/wine/thirst/art...

about 16 hours ago
maria lorraine in Wine

Sourdough starter not rising - help!

Agreed. 90 F is too high. Frig temp is good. Check the other temps for the difference in flavor they produce: acetic vs. lactic acid, or a combo.

Sourdough starter not rising - help!

I disagree on the flours, since the source of the yeast and bacteria that gets the starter going is ON the flour. Rye flour has the most bacteria and yeast that the starter needs, which is why I recommend going to any store (like Whole Foods) that has bulk bins and just buying a few ounces for the starter. Rye flour helps create a healthy bacterial and yeast colony. The flour that gets the starter going has no bearing on what kind of bread you eventually make and bake -- it's simply to get the starter going.

After the starter is established, remove some to bake bread, and add whatever flour you like to the starter you've removed to make bread. If you're wondering, the little bit of rye flour in the starter won't noticeably affect the final flavor of white bread,

Or, after the starter is established, gradually add in the flour you will consistently use for bread baking to the starter. Then, remove some starter each time you bake bread and re-feed the starter.

But I like to consistently feed a starter with rye flour also because it is so reliable to keep it going.

Fermentation temperature does have a bearing on the activity of the starter (room temp is fine, as bada bing suggested). Where fermentation temperature really comes into play is during bread rising when varying the temperature will change the flavor of the bread because the bacteria in the starter thrive at different temperatures. I prefer a long, cool fermentation for flavor.

See my post above at Mar 10, 2013 at 05:55 PM
for more info on how fermentation temperature affects the final flavor of the bread, and read the info at the link provided.

Good luck. You'll get there. I'd also like to recommend that you read the excellent info at the Debra Wink's website, The Fresh Loaf.
http://www.thefreshloaf.com/

Making yogurt without using commercial yogurt or starter

Mentioned upthread: Both the bacteria and very unusual yeast in a starter culture provide leavening.

Commercial yeast is a completely separate subject; of course commercial yeast provides leavening.

Nov 21, 2014
maria lorraine in Home Cooking

Making yogurt without using commercial yogurt or starter

Some info upthread on this.
Lots more found by Googling.

The Biodiversity of Lactic Acid Bacteria in Greek Traditional Wheat Sourdoughs Is Reflected in Both Composition and Metabolite Formation
http://www.ncbi.nlm.nih.gov/pmc/artic...

Handbook of Dough Fermentations
http://books.google.com/books?id=eZjI...

The Genera of Lactic Acid Bacteria
http://books.google.com/books?hl=en&a...

Todar's Textbook of Bacteriology
http://textbookofbacteriology.net/lac...

Read about three different metabolic groups of LAB in sourdough starters and the different gases they produce:
http://en.wikipedia.org/wiki/Sourdoug...

About Lactobacillus sanfrancensis on Wikipedia: http://en.wikipedia.org/wiki/Lactobac...

Nov 21, 2014
maria lorraine in Home Cooking

Local source for Bulk Callebaut Chocolate

Is Trader's Joes 2 pound bar still made by Callebaut?
Reports in prior years were that it was.

Requesting Course/Wine Progression Assistance, Please!

Sounds incredible. Honestly, I wouldn't change much.

I'd just make sure your portions were small and your wines were
of the same intensity as the flavors in the dishes.

My understanding of the seventh course is that the walnut soup has a sweetness, almost like a liquid-y walnut parfait, is that correct? If so, I'd serve a late harvest wine of some type and Sauternes certainly works. With the foie gras ice cream, I'd certainly serve Sauternes.

Nov 17, 2014
maria lorraine in Wine

Boutique Sonoma Wineries

That's in Napa Valley.

I'd really encourage the OP to find a region (AVA) of Sonoma County and focus your energies there. I'd suggest Dry Creek, as has already been suggested. Some of the wineries already mentioned are in that region.

Here are maps of the Sonoma County regions:
http://www.wineroad.com/maps/

Sourdough starter not rising - help!

I thought we were discussing Rowdee's issue in these last few posts.

Nov 15, 2014
maria lorraine in Home Cooking

Sourdough starter not rising - help!

I've refrained from chiming in, but now that you've mentioned it, I will add that I also think the feeding schedule is way too often, and the starter is overwhelmed and shuts down. Give more time between feedings.

And, are you only adding a couple of tablespoons of flour at a time, and non-chlorinated (bottled) water?

I'd use rye flour because it has more of the starter lactobacillus and yeast than WW or white flour.

And, I'd not worry about cleaning the project bowl other than starting with a clean bowl -- the starter is so highly acidic that almost nothing else can grow in it. In fact, it's a miracle of nature that the yeast in a starter can grow in the highly acidic mixture.

Nov 15, 2014
maria lorraine in Home Cooking

5 Out of this World Wineries

Agreed. The wines at the other wineries are dreadful, and their buildings are not enough to recommend them.

Nov 13, 2014
maria lorraine in Wine

Making yogurt without using commercial yogurt or starter

Might be bacteria and not enzymes, true. Or both.

Oct 27, 2014
maria lorraine in Home Cooking

Making yogurt without using commercial yogurt or starter

I'm not sure that's yogurt, though. I've researched this -- I believe it's simply coagulated milk from the enzymes on the chili stems. So it won't have yogurt's health benefits. You need to use yogurt's specific group of bacteria to make yogurt.

Oct 26, 2014
maria lorraine in Home Cooking

Making yogurt without using commercial yogurt or starter

Fahrenheit.

Oct 26, 2014
maria lorraine in Home Cooking

Success! Homemade “Fage” Yogurt! Easy! Cheap!

Do you have an instant-read thermometer? Either the $10 kind or the $100 kind? That's the only way to tell, AFAIK, if the large thermos will stay warm *long enough* to incubate the milk and turn it into yogurt.

What I suspect is that the temperature of the milk will drop too low after a few hours, and because of that, you you won't get the developed tang or flavor, or even the thickness, that comes from a longer incubation time.

I like your ingenuity even so. My initial post is old, and I now don't add powdered milk, but if you read through it, I used a lightbulb as a source of heat that worked perfectly.

Oct 25, 2014
maria lorraine in Home Cooking

My Home-baked bread is too dense

Always with artisan bread, because you want a tight gluten cloak in the forming of loaves. The proportion of vital wheat gluten to regular flour depends on the flour and its ability to generate gluten. I vary between 3T to 8 T, per 3 cups flour.

Rye flour must have added gluten because the flour has an inability (or reduced ability) to produce it. Whole wheat needs some for structure also, white flour less than WW. But after baking bread for so many years (30+), I will say that now I always add it to any bread dough, but maybe add a reduced quantity depending on the flour. Google is your friend here -- do a little reading.

Vital wheat gluten is a great tool -- my bread baking improved enormously when I began adding it, and I wouldn't consider (now) bread without it. I always use Bob's Red Mill VWG, and order it cheaply from Amazon. Good luck to you.

Oct 24, 2014
maria lorraine in Home Cooking

My Home-baked bread is too dense

For every three cups of whole wheat flour (or whole wheat 50% rye flour 50%), I add a half-cup of vital wheat gluten.

Oct 24, 2014
maria lorraine in Home Cooking

Nitrate Free Bacon- what's the difference?

What form of bacon has "GOD put on this earth for us without the added nitrites"?

Or, nitrates?

Cured bacon has nitrates and nitrites. Uncured bacon has nitrates and nitrites from celery juice. Either way you're getting them.

Oct 20, 2014
maria lorraine in General Topics

Supertasters Unite!

If you're defining a supertaster as someone sensitive to bitter tastes (and that is not at all how I would define it), then many of the flavors you've listed I'd define as tart (or acidic) and not bitter.

As Jennifer McLagen, the author of a new cookbook on bitter tastes, called Bitter, says,

"Distinguishing between tart and bitter is often difficult. Tart is only signaled by acids while hundreds of different chemicals elicit a bitter response. Both often viewed as negative so often confused."

But I agree that differentiation of tastes/flavors may be difficult.

More on McLagen's new book here and the "bitter" vocabulary:
http://www.slate.com/articles/life/bo...

Oct 18, 2014
maria lorraine in Not About Food

Preparing for French Laundry! Napa Winery advice!

I'd get info on avoiding the maddening Sunday afternoon/evening traffic into SF, first. Which prolly means spending the afternoon and early evening in Napa Valley. Aw, too bad.

If you were to stay in Yountville (easy to do), I'd first stretch your legs and explore the quite beautiful French Laundry Gardens right across the street from the restaurant.

Wine-tasting options -- staying in Yountville: For delicious and higher-priced wines, I'd visit Gemstone, Kapscandy and Keever. The Ma(i)sonry on Washington Street has an arty-elegant tasting room that features a lot of prized boutique wines (I love the ones by Aaron Pott), and is open later than most tasting rooms. It's a wonderful setting. I'd probably do Domaine Chandon at the end of the day, right there in Yountville, since it's also open later than most wineries focus the rest of your visit there. You could also visit Dominus Winery, which makes Euro-style swill, and has one of the most amazing buildings in the entire Napa Valley. Or, Cliff Lede on Yountville Cross Road (amazing building with good art and wine). Or, Goosecross Cellars on State Lane, just off Yountville Cross Road, for legendary Chardonnay. Domaine Chandon is next door to the Napa Valley Museum, and could stroll through the secret gate that connects the two properties and do that too. Everything listed here is within 3 miles of one another.

Wherever you are, sober up and avoid the rush-hour traffic before heading back into SF. Have a coffee, hang out.

More here:
http://chowhound.chow.com/topics/9845...

Daytona Beach, Ormond, Ponce, New Smyrna Beach: Bakery, Restaurants, Wine: Please Help!

Thanks. I'll head over there. Seems to be slightly slim pickin's.

Oct 13, 2014
maria lorraine in Florida

Daytona Beach, Ormond, Ponce, New Smyrna Beach: Bakery, Restaurants, Wine: Please Help!

Anything?

Oct 12, 2014
maria lorraine in Florida

sous vide - I dunno, should I take the plunge

I'd be VERY tempted to hack a slow cooker before buying a sous vide cooker:
http://www.chow.com/videos/show/chow-...

Oct 11, 2014
maria lorraine in Home Cooking
1

The Best Smoked Paprika ?

I'll re-check the photos and my contacts. But I assure you that what I heard and saw and photographed was mesquite branches. Perhaps there was a mistranslation, but I have the photos of the mesquite branches. This was a professional ingredient sourcing visit to Jarandilla. It may take a bit, but I will reply back after I've re-checked. If I have it wrong, I will own it.

Oct 08, 2014
maria lorraine in General Topics

The Best Smoked Paprika ?

That's what I saw first-hand and photographed when in Jarandilla.

Oct 08, 2014
maria lorraine in General Topics

Depardieu: ‘I drink 14 bottles of wine a day’

My understanding is that cultural behavior, even a broadstroke cultural personality, does get encoded in the DNA after four or five generations. Nope, no citation, but I have heard it a number of times from scholars/historians who would know.

Which is not to say that GD's drinking is other than a personal decision/addiction/obsession.

Oct 07, 2014
maria lorraine in Wine
1

The Best Smoked Paprika ?

I saw mesquite, not oak, being used in Extremadura, when I checked out various producers of Pimenton de la Vera. Rectangular smoke houses are built of concrete (or even cinder blocks). The pimenton peppers are placed on mats on rafters, and a mesquite fire is built below on the floor of the smokehouse. The smoke house is sealed up for the duration of the smoking.

Oct 07, 2014
maria lorraine in General Topics

Bread Machine Loaf Fell

Three things: too much liquid, too little yeast, and under-mixing.

Seems like too much liquid for that quantity of flour. For 1.5 cups liquid, I use 3.5 cups flour.
3 cups WW flour plus 1/2 cup (8 tablespoons) of vital wheat gluten (rather than 3 tsp.) Too much liquid is the #1 reason for the bread falling.

Also, the loaf appears under-mixed, because the loaf is so dense on the bottom and light on the top. Appears the yeast was not evenly distributed/mixed through the dough, and stayed on the top part of the dough.

Did you make sure the dough was not sticking to the bread pan as it mixed and kneaded? And that there was no flour in the corners of the pan? Open the lid and have a rubber spatula handy to help incorporate the flour, if so. The dough should clear the sides of the pan and be in a ball during the last part of mixing and all during kneading.

Finally, it appears like you used too little yeast, again because the lower part of the loaf is so dense. I'd go up to 2 teaspoons yeast, which is what I always use for 3.5 cups WW flour with 1.5 cups liquid. Works perfectly every time. Keep your yeast in the refrigerator and not in the cupboard. Store yeast in bulk in the freezer. Test yours just to make sure it's alive. Might be too old. Good luck!

Oct 06, 2014
maria lorraine in Home Cooking

Carbonara pairing?

What a lovely thank-you post!

Oct 05, 2014
maria lorraine in Wine

Daytona Beach, Ormond, Ponce, New Smyrna Beach: Bakery, Restaurants, Wine: Please Help!

Very special family reunion coming up in early November.
We're celebrating two birthdays, including a big one ending in a zero!

Please help with ideas to make this special. I'm a great Chowhound in my own neck of the woods, but not familiar with where to find great food in the Daytona area.

Looking for a high-quality bakery to bake a lovely cake, and for breakfast goods/pastries.

Also, quality restaurant recommendations, please: seafood, BBQ, Mexican, burgers, whatever is good.

Wine stores also needed, with international selections.

Thank you!

Oct 05, 2014
maria lorraine in Florida