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 Post subject: Tutorials
PostPosted: Thu Mar 24, 2011 11:57 am 
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
What would all of you like to see for tutorials?

Amy


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 Post subject: Re: Tutorials
PostPosted: Thu Mar 24, 2011 12:29 pm 
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Joined: Thu Dec 18, 2008 5:29 am
Posts: 454
Location: York PA
any tips on bread making. Just was looking at a recipe from cookingclub.com that is looking great. recipe from zoe francois & Jeff Hertzberg. what do you think? I want to make bread with more whole wheat & other flavors.


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 Post subject: Re: Tutorials
PostPosted: Thu Mar 24, 2011 12:51 pm 
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Location: Telluride, CO
I would invite our erstwhile bread baker TLC Tim to host this. TLC, you willing?

Amy


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 Post subject: Re: Tutorials
PostPosted: Thu Mar 24, 2011 1:04 pm 
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Joined: Fri Dec 19, 2008 10:45 pm
Posts: 1531
Location: Ottawa, ON
I see there is a good bread making thread warming up on TOBB.


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 Post subject: Re: Tutorials
PostPosted: Thu Mar 24, 2011 2:22 pm 
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Joined: Sat Dec 20, 2008 5:35 am
Posts: 2170
Location: Regina, Saskatchewan, Canada
Any East Indian cooking tips would be wonderful!


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 Post subject: Re: Tutorials
PostPosted: Thu Mar 24, 2011 3:30 pm 
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Joined: Thu Dec 18, 2008 6:12 pm
Posts: 264
Pasta making, filled pastries (like danish), doughnuts, croissants, and I'm sure I'll think of more.


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 Post subject: Re: Tutorials
PostPosted: Thu Mar 24, 2011 3:48 pm 
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Joined: Mon Dec 22, 2008 11:01 am
Posts: 1287
Location: Denver
Sous Vide

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Ilene


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 Post subject: Re: Tutorials
PostPosted: Thu Mar 24, 2011 4:45 pm 
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Joined: Wed Jan 19, 2011 7:59 am
Posts: 109
Location: Syracuse, NY
Amy wrote:
I would invite our erstwhile bread baker TLC Tim to host this. TLC, you willing?

Amy


Kathy Henry wrote:
I want to make bread with more whole wheat & other flavors.


I am certainly willing. I tend to think in terms of a base recipe and variations. So, if I have a recipe I like, I figure out how to adjust it to fit the variations I am interested in, rather than finding a whole new recipe.

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" Food that`s too safe, too pasteurized, too healthy - it`s bad! There should be some risk, like unpasteurized cheese. Food is about rot, and decay, and fermentation.as much as it is also about freshness."

-Anthony Bourdain


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 Post subject: Re: Tutorials
PostPosted: Thu Mar 24, 2011 4:52 pm 
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Joined: Tue Jan 06, 2009 3:54 pm
Posts: 1159
Location: New York
Asian and vegetarian meals.


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 Post subject: Re: Tutorials
PostPosted: Thu Mar 24, 2011 5:26 pm 
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Joined: Tue Feb 03, 2009 5:03 pm
Posts: 1086
Once I'm home I might be able to put up something on laminated doughs-croissants, puff pastry and danish.
But it won't be up for a few weeks at least. I leave here next Wed. (yea!) And am house sitting for the next ten days after I get to Chicago.


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