July 2, 2010 - 9:55am
Jewish Baking Testers question
Has anyone received a new recipe by email this week?
I have not, and don't know if there's a problem with my email - would appreciate some feedback - I just changed my computer and who knows if the Gremlins are attacking me as a "new kid on the block"
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Yes, I received my new recipe Wednesday night, as usual. (I'm in Group B.)
Could yours have gone into "Junk" by mistake?
... my "junk" had just a few messages inside - all real junk or spam. But I think that folder gets purged every once in a while. I should have checked early on Thursday
I received mine Wed night also.
Advise everyone to add the address to your email contact list, or tag it as "not spam", etc. so as to lessen chance of routing to "spam".
My recipe for Aunt Lillian's Apple Cake came as expected. I have a few questions about pan size and the way to cut up the apples. I know that Stan is away and probably too busy to answer. If anyone is also making that recipe and would like to help me interpret a few discrepancies, I can be emailed at NJBetsy@aol.com.
Thanks,
b.
Well, I am in trouble then....
I emailed Stan, but learning now that he is away, I guess he won't see my email.
:-(
and I am waiting... no new recipe yet. We could make up something while we wait... I got fresh blueberries getting ripe in the garden. What have you got?
Mini
I just threw two peeled hard boiled eggs into pickled beet juice. They look so colorful when they're sliced.
I've got a nice 125% hydration starter waiting for me..... might make a Vermont sourdough tonight to bake tomorrow.... :-)
been having some email problems, maybe because i'm using my cellphone as a modem. I'll resend ... please post here and let me know if anyone else is having problems ... and now the mail server appears to be down. I'll get it to you all ASAP. again, apologies
Stan
Oh, I am happy it's just an email problem - for a moment I thought I've been kicked out of the group.... Sally? That Sally is too lousy a baker, let's get rid of her while we can....
Thanks,
Steve
Sally,
He indicates that we should use a 9" pan, but I did some research and usually this size recipe calls for a 10" tube pan. Actually, I found quite a few recipes online that are almost identical to Aunt Lilian's Apple Cake. In the ingredient list it says to make the apple into 1" cubes. In the instructions the apples are wedged--how thick? Cubes or wedges--that is the question.
b
Hi Sally & Betsy,
I baked this off and ended up using a 9" bundt pan. The size worked fine, but I lost the apples on top because my choice of pan. I did comment to Norm and Stan re the apple prep. I don't think it makes a bit of difference. It depends on your aesthetic preference. If you look on David's thread of NYB Bakers, one of our group cut apples in cubes.
I halved my apples, sliced the halves in wedge quarters and then sliced across the wedges in 1/4" slices. OK, yeah.. have you got the picture ?...probably not and it doesn't make a difference, it all tastes the same.
I'v never been into cubism ; )
How did yours come out? I didn't take any pics, but can share some if you'd like...
Betty
Hi Sally, Mini-O & other group C members,
I received an email from Stan today since he posted in this thread (having received an email from him at the usual time as well as a couple of errata emails too). I post by way of confirming for Stan the email reached me and to give Group C members a heads up to check your inbox. Oh and btw we're making "Individual Challah Twists".
Cheers, Robyn
Well, I am trying to stay cool here, but so far nothing....
Would that be too objectionable if some other member of the C group e-mailed the recipe to me?
I'm just a little worried about getting behind and unable to comply with the schedule....
Check your PM
Cheers, Robyn
I'm still waiting too but will have to bake at night while we have a heat wave. Shöne warm during the day! Luckily it cools off at night. Getting ready to close up the windows now at 8 am.
Individual twists! Neat! I've always wanted to make them. Knots or little braids or figure 8 with a tuck at each end? I think I have most ingredients at home including "hail sugar." (Puffed up little white bits of easy to bite into sugar gravel.) Heading off to shop for the weekend as soon as the vintner delivers my wine. (We enjoy a good heat wave now and again!) Have to pick up ears of corn for Sunday's BBQ. It's not ripe here, comes from Spain. I think I hear him... I'll get the email sooner or later. No sweat. I got a rye planned for baking tonight.
Mini
no longer. Stan just sent me a recipe. He's on top of the situation now!
Mini
Good... I guess now everything will be back on schedule...
Nancy, send him an e-mail if you still haven't received it.
If you have Hamelman's Bread, check out page 295 for the figure "8" diagrams. I think that is the twist (upside down) that is discribed.
Hello! The recipe calls for a number 6 plain tube. Our craft store didn't have that... they had a #5, but that seemed way too small to pipe cookie dough out of. I bought a #12, which has a quarter-inch opening.
Am I on the right track, or is there different equipment for piping cookie dough than for piping icing? I went to a national chain store and that's all they had.
Thanks! Mary Clare
.... but I haven't received anything last night or this morning - and I DID check my spam folder very carefully
how about the rest of the crowd?????
Received week 7 recipe, Chocolate Roll, at 10pm et, Wed night.
Group A.
Recipe received early yesterday afternoon, my time. Yeah, it's a New York Rye (sweet). I have visions of making a sandwich like the ones I enjoyed from New York delis (or is that bread sourdough based..... ) Anyway I'm looking forward to making it.
Cheers, Robyn