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#1 May 22 2014 at 10:54 AM Rating: Excellent
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I've done a couple of threads in past years on fair food. The wonderful cholesterol freakfest that fair food can be. Stuffed with cheese, deep fried, breaded, then deep fried again.

This year, the San Diego Fair has yet again decided to clog the arteries with a Krispy Kreme triple cheeseburger.

Your arteries will never survive.

Am I going to try it? I have no problem eating baby duck fetuses and chocolate meat and I have no gag reflex so why not?
#2 May 22 2014 at 11:24 AM Rating: Good
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I don't get this fascination with stacking as much fat and calories as possible in a single meal.
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#3 May 22 2014 at 11:26 AM Rating: Good
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His Excellency Aethien wrote:
I don't get this fascination with stacking as much fat and calories as possible in a single meal.
It's delicious, we don't gotta explain ****

... actually, that's probably the explanation.
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#4 May 22 2014 at 11:26 AM Rating: Excellent
Needs more bacon
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#5 May 22 2014 at 11:53 AM Rating: Good
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I just bought my airline ticket to fly back home to Minnesota in August. I scheduled the visit to coincide with the MN State Fair.

I'm pretty excited for all the fair foods I've not been able to indulge in for years: Hand-dipped Pronto Pups, Tiny Tim's donuts, Choc Ice cream cone from the Dairy Building...to name a few.

The crispy creme burger looks sad. I can dig a good triple-decker but there's no way a crispy creme donut will hold up to three juicy patties. You'll need to use a fork. Using a fork to eat a burger is even more ridiculous than using a fork to eat pizza. And yeah, where's the bacon?

We kick off our festivaling with the Greek Fest - coming soon: Spanakopita, retsina and dolmathes. Smiley: drool




Edited, May 22nd 2014 7:53pm by Elinda
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#6 May 22 2014 at 11:55 AM Rating: Good
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lolgaxe wrote:
His Excellency Aethien wrote:
I don't get this fascination with stacking as much fat and calories as possible in a single meal.
It's delicious, we don't gotta explain sh*t.

... actually, that's probably the explanation.
It looks closer to nauseating than delicious to me.
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#7 May 22 2014 at 12:10 PM Rating: Excellent
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His Excellency Aethien wrote:
lolgaxe wrote:
His Excellency Aethien wrote:
I don't get this fascination with stacking as much fat and calories as possible in a single meal.
It's delicious, we don't gotta explain sh*t.

... actually, that's probably the explanation.
It looks closer to nauseating than delicious to me.
Me too, but in its defense that has to be one of the worst pictures I've ever seen taken of a burger.

Gonna need a lot of ketchup.
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#8 May 22 2014 at 12:14 PM Rating: Good
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You don't put ketchup on that burger, you use jelly or maple syrup.
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#9 May 22 2014 at 12:52 PM Rating: Excellent
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Well either way that combination of meat, dairy and sweet isn't going to stay in the system for long.
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#10 May 22 2014 at 1:01 PM Rating: Good
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someproteinguy wrote:
His Excellency Aethien wrote:
lolgaxe wrote:
His Excellency Aethien wrote:
I don't get this fascination with stacking as much fat and calories as possible in a single meal.
It's delicious, we don't gotta explain sh*t.

... actually, that's probably the explanation.
It looks closer to nauseating than delicious to me.
Me too, but in its defense that has to be one of the worst pictures I've ever seen taken of a burger.

Gonna need a lot of ketchup.
You mean a picture that shows how it actually looks?
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#11 May 22 2014 at 1:25 PM Rating: Good
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I like funnel cakes. Anything with more calories and fat than that is just overkill, to me. The simplicity of the stringy donut-pancake batter covered with powdered sugar is enough.
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#12 May 22 2014 at 1:25 PM Rating: Good
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Shaowstrike the Shady wrote:
You don't put ketchup on that burger, you use jelly or maple syrup.
You don't put jelly on a cheeseburger. Unless it's apple jelly. That might be good.

Jelly is for plain burgers. Peanut butter is optional, but pairs surprisingly well.
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#13 May 22 2014 at 1:27 PM Rating: Excellent
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His Excellency Aethien wrote:
You mean a picture that shows how it actually looks?
Even for a candid shot that one was kind of sad.
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#14 May 22 2014 at 2:25 PM Rating: Decent
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Haven't been to the fair in years, but this year I've got 2 tickets, 2 exhibitors passes, and a t-shirt. All for $10 and a couple bottles of beer. Can't beat that with a stick. I suppose someone will twist my arm and force me to eat something disgustingly delicious.
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#15 May 23 2014 at 6:47 AM Rating: Good
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Catwho wrote:
I like funnel cakes. Anything with more calories and fat than that is just overkill, to me. The simplicity of the stringy donut-pancake batter covered with powdered sugar is enough.

Out here in the NE they don't even bother stringing the dough into the oil, they just drop a blob in, and....WALLAh - Fried Dough.

I'm adding funnel cake to my MN state fair list of 'must haves'.
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#16 May 23 2014 at 6:49 AM Rating: Good
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That sounds more like fry bread. Or a non-holed doughnut.

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#17 May 23 2014 at 7:12 AM Rating: Good
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Sounds like a zeppoli to me. I only have those in September during the Feast of San Gennaro.
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#18 May 23 2014 at 8:16 AM Rating: Good
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Elinda wrote:
Catwho wrote:
I like funnel cakes. Anything with more calories and fat than that is just overkill, to me. The simplicity of the stringy donut-pancake batter covered with powdered sugar is enough.

Out here in the NE they don't even bother stringing the dough into the oil, they just drop a blob in, and....WALLAh - Fried Dough.

I'm adding funnel cake to my MN state fair list of 'must haves'.


I just make bread dough, like I were to bake it, and tear off a small chunk, stretch it flat, and fry it til brown in hot oil. Sprinkle a little salt on it when it comes out of the oil, tastes much better than baked bread. My grandmother and dad like putting butter and sugar/cinnamon on it, but I think that hides the fried bread flavor.

But, our fairs here in Michigan still have funnel cakes. It's been ages since I went and had one, but I remember them as pancake batter drizzled into a fried mass, sprinkled with powdered sugar. A different flavor and texture than fried bread.
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#19 May 23 2014 at 9:03 AM Rating: Good
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Scotch Eggs and monster turkey legs are my vice at the Ren fair
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#20 May 23 2014 at 10:21 AM Rating: Good
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Rukkuss wrote:
Scotch Eggs and monster turkey legs are my vice at the Ren fair

I like the home-made salted nut rolls.
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#21 May 23 2014 at 10:22 AM Rating: Excellent
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Elinda wrote:
I like the home-made salted nut rolls
That's what she said.
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#22 May 23 2014 at 10:46 AM Rating: Good
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Elinda wrote:
Out here in the NE they don't even bother stringing the dough into the oil, they just drop a blob in, and....WALLAh - Fried Dough.
It's a blessing and a curse for me to live about 10 minutes away from one of the best doughboys and clamcakes shops in RI. Smiley: lol
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#23 May 23 2014 at 12:12 PM Rating: Excellent
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Looks absolutely disgusting.
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#24 May 23 2014 at 3:25 PM Rating: Decent
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TirithRR wrote:
I just make bread dough, like I were to bake it, and tear off a small chunk, stretch it flat, and fry it til brown in hot oil.


Aren't you basically just making a fried tortilla though? Not that this isn't yummy, but...

Quote:
Sprinkle a little salt on it when it comes out of the oil, tastes much better than baked bread. My grandmother and dad like putting butter and sugar/cinnamon on it, but I think that hides the fried bread flavor.


Yup. Those are called buneulos. And yeah, they're delicious!

Edited, May 23rd 2014 2:26pm by gbaji
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#25 May 23 2014 at 3:40 PM Rating: Good
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gbaji wrote:
TirithRR wrote:
I just make bread dough, like I were to bake it, and tear off a small chunk, stretch it flat, and fry it til brown in hot oil.


Aren't you basically just making a fried tortilla though? Not that this isn't yummy, but...


You must not have ever had it. It tastes nothing at all like a fried Tortilla. It's bread dough, yeast and all, kneaded, risen, beat down, risen, beat down. Fried in hot oil, puffs up, a little dense.

Fried Bread

gbaji wrote:
TirithRR wrote:
Sprinkle a little salt on it when it comes out of the oil, tastes much better than baked bread. My grandmother and dad like putting butter and sugar/cinnamon on it, but I think that hides the fried bread flavor.


Yup. Those are called buneulos. And yeah, they're delicious!


The savory flavor of the salt and bread is better, imo.

Edited, May 23rd 2014 5:42pm by TirithRR
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#26 May 23 2014 at 3:59 PM Rating: Decent
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TirithRR wrote:
You must not have ever had it. It tastes nothing at all like a fried Tortilla. It's bread dough, yeast and all, kneaded, risen, beat down, risen, beat down. Fried in hot oil, puffs up, a little dense.

Fried Bread


Ah. I missed that this was yeastified. Hmm. That does sound/look tasty!

Any specific dough recipe? Just a basic white?
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#27 May 23 2014 at 5:35 PM Rating: Good
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I just do what my grandmother told me to do. But it never comes out quite like hers (go figure).

2 packages of yeast + 1 cup of hot water, mix it up. Then add 2 teaspoons of salt, 2 tablespoons of sugar, and 2 tablespoons of oil. Then add 2 more cups of warm water. Then add flour, lots of flour... like... 12 cups. Rise in a greased bowl to 2x the size, beat down, rise again, beat down.

When she first told me 12 cups of flour I thought it'd be a huge amount of bread, but it really comes out to like... two good sized loaves.
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#28 May 23 2014 at 6:19 PM Rating: Decent
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Yup. That's a pretty standard set of white bread ingredients. Are you having problems with the rise, or the taste? I'd recommend using warm water (room temperature really), not hot. Can try using warm butter or shortening instead of oil. Also, try mixing 2/3rds of the water, salt, sugar, oil and flour together first, and then mixing in the last 1/3rd of the water plus yeast in. Hot water will kill your yeast. Salt will kill your yeast. So having the first ingredients the yeast makes contact with be salt and hot water is probably not the best approach. Adding the yeast into the mostly mixed dough, with the salt being a very small portion will ensure that your yeast nomnoms on the flour and causes a good rise.

Also realize that the salt and sugar are (mostly) just about taste. They serve almost no other purpose in the bread making. Technically, the sugar can help "jump start" the yeast (similarly, salt content can slow down yeast growth), but my experience is that it'll do just fine with warm water and flour. Biggest deal is getting the ratio of water and flour just right. Even minor differences can be huge. In this case, since you're not baking the result, it's not as much of an issue, though. You just need some rise, but you aren't worried about whether you get enough (or too much and a collapsed top Smiley: mad ). But if your texture seems "off", it could be because you're not getting the correct rise out of your dough.

Yeah. I've been playing at bread making lately. Can you tell?


Oh! Are you using bread flour or all purpose? That will make a difference.
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#29 May 23 2014 at 6:57 PM Rating: Good
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I use all purpose. It's what she does.

It rises, and all that. Tastes similar, just not the same. Probably has to do with the how much (or little) I kneed it relative to her, or maybe the cooking. It's close, just not the same. I've only made if a few times. Where as I've ate hers more than I could count.

Edit:
I remember the last time I made it, she tried some and told me my oil wasn't hot enough when I was frying it.

Edited, May 23rd 2014 10:20pm by TirithRR
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#30 May 23 2014 at 7:25 PM Rating: Decent
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Well, get to work on perfecting it. Chop chop!
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#31 May 27 2014 at 10:35 AM Rating: Decent
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Biggest deal is getting the ratio of water and flour just right. Even minor differences can be huge.

This is true, but it's important to note you should measure the ratio by weight. "1 cup of flour" means virtually nothing if you're trying to establish consistent hydration for bread. Standard for bread is about 70% hydrated dough at the ingredient stage, so 250g of water to 375g of flour or whatever. I bake mostly sourdoughs, and prefer closer to 100% hydrated dough to mix with starter and then proof overnight. Makes a complex, interesting loaf of bread, it's also a huge wet pain in the **** to work with. Anyway, if you're trying to work out a recipe, definitely weigh the flour. It's inconsistent and never really sifts to the same weight per volume twice.
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#32 May 27 2014 at 2:49 PM Rating: Excellent
I like making buns with 100% hydration starter. I do it on my stone inside metal cookie cutters. Really nice open texture, sort of like a sourdough english muffins.

I usually opt for a lower hydration mix when making the actual bread as you said, it's a giant pain in the ass.

What's your technique for the high hydration loaf?
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#33 May 27 2014 at 3:11 PM Rating: Good
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Hmm. My doughs have all been very dry, easy to handle. Just a rough calculation (didn't weigh, so going by estimate on the flour) puts me somewhere between 50-65%. Next time I'll have to try less flour, and break out the scale.

I remember as a kid walking into the kitchen when my grandmother was making fried bread, and the dough in the bowl rising looked and felt a lot less dense than mine. I made some yesterday and it tasted OK, but when I was making it, as I was tearing chunks off to fry it was pretty stiff, seem to remember a few times helping her that it was a lot easier to pull and stretch out flat, but still wasn't really sticky.

Edited, May 27th 2014 5:13pm by TirithRR
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#34 May 27 2014 at 4:39 PM Rating: Decent
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TirithRR wrote:
Hmm. My doughs have all been very dry, easy to handle. Just a rough calculation (didn't weigh, so going by estimate on the flour) puts me somewhere between 50-65%. Next time I'll have to try less flour, and break out the scale.

I remember as a kid walking into the kitchen when my grandmother was making fried bread, and the dough in the bowl rising looked and felt a lot less dense than mine. I made some yesterday and it tasted OK, but when I was making it, as I was tearing chunks off to fry it was pretty stiff, seem to remember a few times helping her that it was a lot easier to pull and stretch out flat, but still wasn't really sticky.


Yeah. Having a feel for the dough is more or less an art form and why a lot of recipes will say something like "X cups of flour". They assume the person using the recipe will know the correct feel for the dough when kneading, and adjust the water/flour mixture as they go along. It's intended to be a starting point, not an absolute measure. As Smash says, using weight for your starting point is much more accurate (and more or less necessary if you're using any sort of bread machine btw), but it's still a good idea to learn the feel of the dough you're making.
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#35 May 28 2014 at 6:53 AM Rating: Good
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Wow, I'm impressed at all the bread bakers.

Yeast is scary. I happily pay the local baker five bucks for my loaf of fresh baked bread.
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#36 May 28 2014 at 3:19 PM Rating: Good
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As for the fry bread recipe, instead of using oil in the bread mix, use lard.

Fry bread actually has a kind of tragic history.

Still delicious. I've had it once and I've been jonesin' to have it again. Actually the only thing I am looking forward to when I travel back out to Brrrr Montana.

Edited, May 28th 2014 5:20pm by Catwho
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#37 May 29 2014 at 1:06 PM Rating: Good
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I changed the flour:water ratio, to about 65-70% by weight instead of volume (give or take a little extra for kneading). The dough turned out much better. But instead of frying it I decided to throw it in a pan and bake a loaf. It felt a lot closer to the consistency of the dough I remember. I used a LOT less flour. Only around 3 cups worth for half the recipe I mentioned earlier, which would have used almost 6 cups.

I'll see how the loaf comes out. Last loaf I made with the old ratio was pretty dense.
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#38 May 29 2014 at 1:46 PM Rating: Decent
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Wow. Your flour must be really packed in or something (kinda precisely why weight is better). Good to see you're getting better results.
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#39 May 29 2014 at 2:15 PM Rating: Good
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Well, my grandmother said "Start with 6 cups, then add more as needed, sometimes up to 12 cups"...

I think she was just making a wild guess at the "up to" and I misunderstood it, so I forced more in than should be there. Cause 6 cups came out a lot closer to what I just made.

Now I just need a real oven. Time to stop dawdling and finish my kitchen rework so I can get my new oven and dishwasher in. This little toaster oven works, but doesn't do a very even bake on a bread pan that just about fills the whole thing.
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#40 May 30 2014 at 7:52 AM Rating: Excellent
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TirithRR wrote:
Well, my grandmother said "Start with 6 cups, then add more as needed, sometimes up to 12 cups"...
Reminds me of something my grandfather would say. He'd say, "I'm goin' upstairs to **** your grandmother." He was an honest man, and he wasn't going to **** a four-year-old.
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#41 Jun 09 2014 at 8:56 PM Rating: Decent
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Porkobello kabob plate. Seemed like a good lunch choice at the time...
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