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Tine wrote:Swamp Gas wrote:Tine wrote:I have a recipe for Wilbert's hard rolls from the Journal the other day. I might give 'em a try. Wilbert's was located on Villard Avenue - east of Sherman and west of Teutonia - same side of the street as the Villa Theater. When I was a lad my dad and I would get-up (IN THE DARK) and drive 50 blocks to stand in a line that snaked around the corner to purchase fresh hard rolls and 'schnecks' on a Saturday. We'd return to wake-up mom and my little brother and sit down to a very continental breakfast. Wilbert's poppy seed hard roll 'horns' were the best. We kids were allowed one cruller to go with. Didn't you grow-up on the north shore? If so, you were much closer to this mecca of German bakery. I miss Heinrich's (adjacent to Swan Pharmacy) and the Frau's that ran that joint. Their tiny hard rolls were perfect for making little sandwiches for Packer parties and the holidays. That's artisan bakery in my book. There is no longer any German bakery in Milwaukee. Inconceivable. I grew up near where Cardinal Stritch is now. My dad, an old German, was a bakery hound. He went from place to place to get the best poppyseed sweet rolls, the best prune danish, the best rye bread, the best hard rolls. (Rumor has it that the new Rocket Baby makes sourdough rye.) Wilbert's was a place for greasy wonderful donuts (rarely). I half raised the grandchildren of the Militzer family and learned to make Vienna torte there. I too miss Heinrich's and Dobke's and, for small things, Kessler's. Though I visited them fairly seldom: who can make bakery a regular thing anymore? And I have dreams about buying the old Hartter's on North Avenue. . . Yes indeed Rockets rye was a sour dough. Overpowered my ham sandwich but mixed well with my pastrami.
The dickens you say.
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Tine wrote:Swamp Gas wrote:Tine wrote:I have a recipe for Wilbert's hard rolls from the Journal the other day. I might give 'em a try. Wilbert's was located on Villard Avenue - east of Sherman and west of Teutonia - same side of the street as the Villa Theater. When I was a lad my dad and I would get-up (IN THE DARK) and drive 50 blocks to stand in a line that snaked around the corner to purchase fresh hard rolls and 'schnecks' on a Saturday. We'd return to wake-up mom and my little brother and sit down to a very continental breakfast. Wilbert's poppy seed hard roll 'horns' were the best. We kids were allowed one cruller to go with. Didn't you grow-up on the north shore? If so, you were much closer to this mecca of German bakery. I miss Heinrich's (adjacent to Swan Pharmacy) and the Frau's that ran that joint. Their tiny hard rolls were perfect for making little sandwiches for Packer parties and the holidays. That's artisan bakery in my book. There is no longer any German bakery in Milwaukee. Inconceivable. I grew up near where Cardinal Stritch is now. My dad, an old German, was a bakery hound. He went from place to place to get the best poppyseed sweet rolls, the best prune danish, the best rye bread, the best hard rolls. (Rumor has it that the new Rocket Baby makes sourdough rye.) Wilbert's was a place for greasy wonderful donuts (rarely). I half raised the grandchildren of the Militzer family and learned to make Vienna torte there. I too miss Heinrich's and Dobke's and, for small things, Kessler's. Though I visited them fairly seldom: who can make bakery a regular thing anymore? And I have dreams about buying the old Hartter's on North Avenue. . . http://milwaukee.craigslist.org/app/2882273074.html 30 bucks and you can do exactly what those places used to do
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beck wrote:http://milwaukee.craigslist.org/app/2882273074.html 30 bucks and you can do exactly what those places used to do Somehow the grilling thread has taken a weird tangent into bakery. That would be a technical violation. I place a high value on my bread machine but grilling is grilling and baking is baking. Unless you are baking something on your grill - bakery belongs somewhere else.
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If you mess with my bread machine, I will you show you what the Castle dotrine means.!!!!! 
The dickens you say.
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Swamp Gas wrote:beck wrote:http://milwaukee.craigslist.org/app/2882273074.html 30 bucks and you can do exactly what those places used to do Somehow the grilling thread has taken a weird tangent into bakery. That would be a technical violation. I place a high value on my bread machine but grilling is grilling and baking is baking. Unless you are baking something on your grill - bakery belongs somewhere else. I hear you brother, then here is my two cents. I always grill using using real wood, usually black or white oak from my land up nort. All of my guests rave about the taste.
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Swamp Gas wrote:beck wrote:http://milwaukee.craigslist.org/app/2882273074.html 30 bucks and you can do exactly what those places used to do Somehow the grilling thread has taken a weird tangent into bakery. That would be a technical violation. I place a high value on my bread machine but grilling is grilling and baking is baking. Unless you are baking something on your grill - bakery belongs somewhere else. You boys: so rule bound! Oh well. And here I was going to offer to make some hard rolls on which to put your various roast beasts. 
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Swamp Gas wrote:beck wrote:http://milwaukee.craigslist.org/app/2882273074.html 30 bucks and you can do exactly what those places used to do Somehow the grilling thread has taken a weird tangent into bakery. That would be a technical violation. I place a high value on my bread machine but grilling is grilling and baking is baking. Unless you are baking something on your grill - bakery belongs somewhere else. I will place the blame on you for tangent. Here is from a recent post of yours Use those few minutes to toast buttered bakery hard rolls (Sciortino is my choice) and serve with assorted toppings - Sautéed garden onions, mushrooms, peppers, lettuce, tomato. You get the picture. Izzie took it one step further Good advice otherwise, but I think Sciortino's crust is too chewy for a good burger bun. And then I chimed in. All these damn high faluting bakeries and not a one can make or even attempt to make a decent hard roll. I really miss the old german bakeries that North avenue used to have.
The dickens you say.
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2rottieguy wrote:Swamp Gas wrote:beck wrote:http://milwaukee.craigslist.org/app/2882273074.html 30 bucks and you can do exactly what those places used to do Somehow the grilling thread has taken a weird tangent into bakery. That would be a technical violation. I place a high value on my bread machine but grilling is grilling and baking is baking. Unless you are baking something on your grill - bakery belongs somewhere else. I will place the blame on you for tangent. Here is from a recent post of yours Use those few minutes to toast buttered bakery hard rolls (Sciortino is my choice) and serve with assorted toppings - Sautéed garden onions, mushrooms, peppers, lettuce, tomato. You get the picture. Izzie took it one step further Good advice otherwise, but I think Sciortino's crust is too chewy for a good burger bun. And then I chimed in. All these damn high faluting bakeries and not a one can make or even attempt to make a decent hard roll. I really miss the old german bakeries that North avenue used to have.
"All great leaps forward start as tangents." (I just made that up, but it sounds good enough.)
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See now: this is why your judgment is in question. A bread machine is very nice, great for many things. But no way can you approach the hard crust-soft interior combination of a great hard roll with one. There is not one way that works for everything. May you someday embrace diversity and true excellence!
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Tine wrote:"All great leaps forward start as tangents." (I just made that up, but it sounds good enough.) Swamp Gas wrote:A society bound by rules is peaceful and prosperous. Anything less invites chaos. Any discussion of baking or bakery belongs in the Food Thread.
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Swamp Gas wrote:Tine wrote:"All great leaps forward start as tangents." (I just made that up, but it sounds good enough.) Swamp Gas wrote:A society bound by rules is peaceful and prosperous. Anything less invites chaos. Any discussion of baking or bakery belongs in the Food Thread. Quite right. And so civilization advances, when we replace the primitive charring of meat by savages with the artful baking of bread by agriculturalists, who made peace and prosperity possible over time and replaced the law of might with the law of reason. For awhile, anyway. Still, you do baking a disservice by lumping it in this generic thread. Surely it deserves a "baking" thread.
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In case any of you missed it – Metcalf’s Sentry had wild-caught Alaskan salmon on sale last week. I stocked-up on my limit. TWICE! I froze everything so as to keep my smoking and grilling options open. Tonight I thawed a packet with a couple of loin fillets and grilled them over direct coals topped with a double handful of soaked applewood chips. I put the salmon on foil anointed with olive oil. Then sprayed olive oil on the fillets and topped with dill. Thirty minutes with the lid on the Smokey Joe.  I read on the internet that if you drink red wine every day and eat grilled fish you will live almost forever. Or at least long enough to manifest dementia… PS - 10% off everything at Metcalf's thru Wednesday.
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Tonight I fixed a chunk of venison loin on the Weber Smokey Joe. Anointed it with olive oil and Penzeys Northwoods rub. Rare (as it should be) for such a cut of game. Served it with garlic smashed spuds and fresh shelled peas. Everything but the butter, salt and pepper was harvested by us.  click on image to enlarge
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Swamp Gas wrote:Tonight I fixed a chunk of venison loin on the Weber Smokey Joe. Anointed it with olive oil and Penzeys Northwoods rub. Rare (as it should be) for such a cut of game. Served it with garlic smashed spuds and fresh shelled peas. Everything but the butter, salt and pepper was harvested by us. click on image to enlarge Excellent! When I was a kid, one of my favorite dishes was creamed new potatoes and peas. Sounds ghastly but if the peas and potatoes are really new, it's divine. I've been eating lots of little beets, cheap at the farmer's market, and I told you about the roasted sugar snaps. Sendik's had eggplant on sale and I finally nailed the eggplant parmesan. And there's triple berry buttermilk cake for dessert. Got a nice rose at Empire fish: not sweet at all. Life is good. Need some rain, though.
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Gosh darnit, all this talk about Bar B que on Toms blog is giving me a serious hankerin. I pulled out a whole beef brisket to thaw and it will be on the grill for smoking and slow cooking Saturday. 7 to 8 hours of slow smoked goodness. Hopefully Rocket baby can come up with a good bread to match up with it. By the time its done the 6 lb. slab of meat will be less than 4 lbs.
The dickens you say.
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You should submit to the force like a fly drawn to the light.
I put a big pile of South Dakota pheasant breasts in the brine pail this morning. The Girls and I went to the basement just an hour ago to check on them. They're soaking.
Tomorrow we smoke!
There is a respite from the heat in the forecast. I'll believe it when I see it.
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 click on images to enlargeBrined the pheasant breasts in the Gas Pains' Signature Brine and pulled them from the bucket around noon. Rinse under cold water and pat dry. Smoke on a low heat over applewood for three hours. Above is the finished product. I'll leave them in the pan in the garage fridge overnight and then debone most of them and cut into cubes. From there they'll be apportioned into 1 c packages and shrink wrapped and frozen. Will probably freeze a couple of the better looking ones intact for entertaining. Cold-smoked pheasant and cheese on crackers.  I took one of the breasts that was 'significantly shot' and trimmed and cubed it. Fix a simple cheese sauce and cooked a pot of pasta. Drain your pasta. Add back to the pasta pot some olive oil and a chopped garden onion. Saute. When your onions begin to glaze add the pheasant. After the pheasant and onion are heated-through add a cup of frozen peas from this year's garden Add back the drained pasta and pour the sauce over all. Heat thoroughly and serve with grated Romano cheese. This is a meal that the Frau loves. Does much to enhance the domestic relations...
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Rocket baby had hard rolls today. I picked up a 4 pack so I could have some brisket sammies for work today. Because I mentioned the Brisket, I think I'm ok with the rule police concerning hard rolls in a grilling thread.
The dickens you say.
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See that pasta above your post?
I believe you are firmly in safe territory.
Next time Metcalfe's has a sale on wild salmon I am going to stock-up and smoke some maple glazed and honey glazed fillets. I have one whole fillet left in the freezer and I suspect it's going to be scarfed weekend after next.
We've been working on freezer inventory in anticipation of a bruin taking-up residence...
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Swamp Gas wrote:
We've been working on freezer inventory in anticipation of a bruin taking-up residence...
You may have gone too far here. . . Really? But is it good?
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