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I don't bake, but I want to make (good) hamburger buns.

You are correct about fresh milk and baking. The enzyme (or protein fragment) that is of most concern from milk in breadmaking is called "glutathione". As the name might suggest, it works to weaken bonds in gluten. If you need extensibility or tenderness, that might help you a bit. Glutathione will usually reduce loaf height or volume, though, due to these weakening effects.

Nov 25, 2012
taurus30 in Home Cooking

Turkey Thighs In The House. Ideas?

I've made the turkey osso buco a while back in my Nesco Roaster. I am currently making this now in my large slow cooker. This is a fantastic meal served over polenta and with a salad. The meat falls off the bone. We love this meal. I'm bringing this thread up to date.......lol

Oct 03, 2012
taurus30 in Home Cooking

Info On "Pizza Bread" from NJ?

Today I made some rolls and tried my luck at "Pizza Bread", as shown in the pic. This pizza bread came out the best so far. I made Italian Style Hot Dogs for lunch today and used this loaf. What a treat!

Aug 31, 2012
taurus30 in New Jersey

Bread for an Italian Hot Dog

That's not authentic Newark style pizza bread. It should look like this:

And I'm trying to make my own as shown in the second photo.

Aug 31, 2012
taurus30 in General Topics

Best Italian Hot Dogs in NJ??

HDL, you really know your hot dogs from reading these threads. Do you know anything about the pizza bread and what kind of dough is used? I bake bread at home and I tried making this bread and came very close. I might think it's pizza dough as it seems slightly enriched, and may be close to a white bread dough.

Aug 24, 2012
taurus30 in New Jersey

Dinner rolls with Artisan Bread in 5 for T-day?

I saw my post and had to add, after I did get into making dinner rolls and tried the Challah dough recipe. I did the same, cutting back on the eggs, adding more water. I really got to like ABin5 method, it's more versatile than Lehey's method, plus you cannot leave dairy over night on the counte with Lehey's methodr, ABin5 goes in the fridge after 2 hrs.so dairy is fine to add

Aug 13, 2012
taurus30 in Home Cooking

Marci's Dog House

I finally got out to Marci's in Clark and had the Italian Hot Dog. This was one of the best I've had, and all on a great "pizza bread." The large, puffy pizza bread was stuffed with 2 large hot dogs, peppers and onions over flowing with fried potatoes. This was a double(1/2 pizza bread), my Wife and I split for lunch. While Rob was fixing my sandwich, we had a nice chat, he seems like a real nice guy. I also had the lemon ice, which was peach flavored (I think), and so refreshing on the way home, to enjoy the hot dog. I will be back!!

Aug 07, 2012
taurus30 in New Jersey

Your disappointing purchases from Costco

Think about it, I didn't want to lose my long history as a customer as opposed to starting out as a new customer.

Jun 06, 2012
taurus30 in Chains

Your disappointing purchases from Costco

Thanks for your reply. I also keep a bottle of diluted vinegar and water with a drop of dish detergent for cleaning things. I just wonder how retailers and wholesalers can market food that's not fit for consumption. I know a little more than the average person because of my research on juicing, vegan (I am not) and healthy eating.

Jun 02, 2012
taurus30 in Chains

Your disappointing purchases from Costco

I normally buy organic produce and Costco had organic carrots, spinach etc, but I was there today and had to buy conventional produce. I checked 2 Costcos and they didn't have any. I bought these huge granny smith apples but were not organic. Talking with someone, she said from WA State they are good, but what about pesticides? Their produce is top quality but I don't feel like peeling apples for juicing and that's where all the nutients are. I don't know what to do about these apples as apples are on the "dirty dozen" list of the worst fruits and veggies for pesticides.

Jun 01, 2012
taurus30 in Chains

Best Italian Hot Dogs in NJ??

Where is Big Blues in Linden? Is it a building? Is it right on Wood Ave? I know the area a little. but by the map, it shows it being near the train tracks. I drive Linden Ave and pass Wood all the time.

May 20, 2012
taurus30 in New Jersey

Uncle Petey's Weenies and 2 others.......

Uncle Petey's truck is located on St George's Ave in Colonia. Heading south, he's in a parking lot of ,I believe, an auto body place.

May 19, 2012
taurus30 in New Jersey

Uncle Petey's Weenies and 2 others.......

Ahh, thanks. I was thinking of Tommy's in Elizabeth. Must be nearby.

May 14, 2012
taurus30 in New Jersey

Uncle Petey's Weenies and 2 others.......

I'm familiar with most of the places you mention but where is Jerry's?

May 14, 2012
taurus30 in New Jersey

Your disappointing purchases from Costco

I've been a member of Costco for 13 yrs but we are only 2 now and decided to cancel to get our refund from the Amex card, and we canceled right away after renewal. So 3 mos go by and we missed Costco so we decided to reinstate our membership. Well the CS person told us since we canceled, we have to rejoin as a new member, so I did. I said I had no choice since my membership renewal was automatic, I had to wait and cancel afterwards, but I did re apply. The next day I called Costco CS Corporate and they were very helpful telling me that they should have re-instated your old membership and it could be done so I went back and it was done that night. The first time the customer service person who had me fill a new application was rude to me and seemed annoyed. On top of that she misplaced my driver's license and claimed she gave it back to me. I almost had a heart attack but she flipped some papers and it fell on the floor......no apology. Costco later did apologize for her actions. I did not get the Amex CC this time as I do better with rewards with another rewards card and using a debit card to shop there.

May 13, 2012
taurus30 in Chains

Marci's Dog House

I'll have to try this. The last one I had was from Petey's and it was very good. I live in the area where these trucks are so I will try Marci's. If you read other threads on Italian Style Hot Dogs, I know what they are all about as I grew up in Newark where they originated and ate them a lot. Only we couldn,t eat meat on Fridays back then, so we ordered a potato sandwich on "pizza bread" instead, LOL.

May 13, 2012
taurus30 in New Jersey

What else besides meat is heavenly in the cast-iron skillet?

I've been making Jim Lahey's bread, (no knead) for over 2 years now. I use a 5 qt CI dutch oven. I also love cast iron and have many pieces. I find instead of messing around with pizza stones and cracking, I make my pizza on Lodge's CI pizza pan. I 'd say it compares to using a stone!

Apr 21, 2012
taurus30 in Home Cooking

Info On "Pizza Bread" from NJ?

What method do you use to form and bake it? Do you roll it out to 10" or so, at maybe what thickness. How about the hole? Thanks for the reply!!! This bread should be posted on the Internet for home bakers. When I make it right, I will take pictures and post it on thefreshloaf. The bread is that good and should not be forgotten.

Apr 18, 2012
taurus30 in New Jersey

Dinner rolls with Artisan Bread in 5 for T-day?

I know this is an old thread but doing a search on the subject. I am getting into ABin5 baking after having the book a while. I had used the Challah dough recipe for sticky buns. What I did was cut the eggs back from 4 to 2 and added more water to compensate. I'm ok with enriched doughs but not with rich doughs, trying to keep the calories down, LOL.

Mar 18, 2012
taurus30 in Home Cooking

Healthy Bread in 5 Minutes a Day

After starting with Lahey's version of no knead bread and baking this for over 2 years, I had the ABin5 book, but never gave it a try till this year. At first I wasn't impressed by keeping a particular dough in the fridge for any length of time, but I stuck with it and varied, adapted etc this method for my own and love this. I've made pizza, cinnamon bread, sticky buns, focaccia all with plain, olive and the brioche doughs in the book. I even baked a small foccacia in a 9" pie plate in my toaster oven today using the olive oil dough. I like it because of it's convenience and the bread comes out excellent. I still would probably use Lahey's method with the cast iron pot for the round Italian Pugliese bread as the cast iron pot really works good.

Mar 16, 2012
taurus30 in Home Cooking

"Newark Style" Italian Hot Dogs?

Thanks Marlboroman, it's another addition to what I was thinking that the bread is an enriched pizza dough. I did try basic pizza dough, but it seems to rustic and pizza bread seems to be more toward a white bread dough. In all the searches I've done, this thread was about the closest.
Rob

Feb 12, 2012
taurus30 in New Jersey

Uncle Petey's Weenies and 2 others.......

I had an Italian Style hot dog from Uncle Petey's Weenies truck in Colonia last week. I thought it was very good. I confirmed with him if he had the "pizza bread" that they go on, and he did. I grew up in Newark, eating Jimmy Buffs hot dogs, sausage and remember potato sandwiches on Fridays, so I know what they should be like!!

Feb 11, 2012
taurus30 in New Jersey

"Newark Style" Italian Hot Dogs?

I know this is an old thread, but I want to try. I also grew up in Newark in the 50's not far from the original Jimmy Buffs on 14th Ave. I make my own Italian Style Hot Dog, and it's somewhat healthier. I also bake my own breaad and was looking all over the Internet for a recipe for Pizza Bread, but no luck. I do make something very similar using pizza dough in a 9" pie pan. I think the dough for "pizza bread" is more enriched, similar to our white bread. It's such a good loaf of bread, and yet, I'm able to get bread recipes, but none about pizza bread. Outside of NJ people do not know of this. I am inquiring about this bread , and as such, making it known as it should be part of the bread bakers world. Any comment or feedback about what you or anyone else might think this recipe is for "pizza bread" or how it's baked, please reply, thanks!

Feb 11, 2012
taurus30 in New Jersey

Real Italian Food Vs. American Italian Food

I believe there is real Italian food in Italy, Italian American food here, and a bridge between the two, because of people like Mario Batalia, Lidia, Frankie Celenza and many chefs training in Italy only to cook and demonstrate Italian cooking here. There was a time when I ate most Italian food at home, but things have gotten way better in the restaurants. I still prefer my own "gravy" and meatballs though!!!

Feb 06, 2012
taurus30 in General Topics

Real Italian Food Vs. American Italian Food

But Italians, from what I understand, use a "biga" in their breads which is a somewhat fermented dough. It's not sourdough but does enhance the flavor of breads.

Feb 04, 2012
taurus30 in General Topics

Real Italian Food Vs. American Italian Food

I am 2nd generation Italian/American, 1/2 fr om Avellino, 1/2 from Sicily.......in NJ!

I cook a lot of dishes, many Italian and I make my own "gravy", meatballs and Italian bread.

Fabio Viviani, an Italian chef was on a news show cooking "Italian Wedding Soup". He is from Italy, never heard of it in Italy......LOL.

Lidia Bastianich has a great show/cookbook on "Lidia's Italy in America". It shows how Italian brought to this country and the Italian Americans created here, that we have our own sort of culture. All the Little Italy's have Italian American dishes. I grew up in one, Newark, NJ, that developed "Italian Style Hot Dogs and Pizza Bread. Then there's Philly cheese steaks, Chicago beef sandwiches, Muffuletta, chicken riggies etc etc.

Feb 03, 2012
taurus30 in General Topics

Conventional Pizza Dough vs No Knead Pizza Dough

I make pizza a lot and make my own dough. I always made standard dough either by hand or using my bread machine. Lately I've been experimenting with the no knead pizza dough from Jim Lehey's method or Artisan Bread in 5 min a day. After many tries using the no knead dough, I've come to the conclusion that the dough is just to wet to handle for making pizza. For standard dough I use Wolfgang Puck's recipe. I think the dough can handle the toppings better, taste better and is easier to handle. By the time I add flour to the wet doughs, to much gets incorporated and defeats the purpose of using a wet dough and the little kneading needed for regular dough isn't all that much more work. I don't see the advantage using the no knead method. For bread, a different story as a wet dough gives a better crumb. What are your thoughts on this?

Jan 23, 2012
taurus30 in Home Cooking

Incompetent Carbon Steel Wok Seasoner Throwing in Towel - Seeking Fdbk on All-Clad Wok/Stir-Fry Pans

Thanks for the video, I love to watch that. As I mentioned, the more CS and CI get used, the better.I use my CI pans quite a bit and when not, they are in the oven baking with everything else. My CS woks do not get used much. Now they were seasoned correctly but I just looked at them after not getting used in a while and they are brownish color. How do I know what is seasoned and what might be rust?

Jan 15, 2012
taurus30 in Cookware

Incompetent Carbon Steel Wok Seasoner Throwing in Towel - Seeking Fdbk on All-Clad Wok/Stir-Fry Pans

I'm glad I found this thread as I am going crazy with this wok thing. I enjoy Asian cooking and have several woks. Actually I have 1 SS, 2 cast iron, 2 carbon steel aand 2 non stick stir fry pans. I just about gave up on the carbon steel also because I don't use them enough to maintain them. When I cooked raw meat or tofu in them everything stuck so I just used CS for veggies and added cooked left over meat in them. The non stick Analon and Calphalon pans are great. I made fried rice in the Calphalon yesterday and came out good. I could never do that in SS or CS. I do prefer CI woks but as mentioned, they take long to heat up etc. I am a lover of CI and know how to take care of it. I have the Lodge CI Wok which can be non stick when seasoned. CS seems like there is always a brown sticky service on it and I do know the methods for taking care of it, but I think you have to continually use CS to maintain it. Meats, noodles and rice will stick in SS, CS and maybe CI, but not non stick and I make noodle and rice dishes a lot.

Jan 15, 2012
taurus30 in Cookware

Ciabatta vs Focaccia: When to use one vs the other?

Good article, paulj! I wonder if our Dear Critic read this.........LOL

Jan 13, 2012
taurus30 in General Topics