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George BM

February Banter 2021

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10 minutes ago, Mrs.J said:

All about the context. Totally read it as big ass for the treadmill and not for his wife's butt. Treadmills are big ass!:D

Have you seen the Peloton tread?  That thing is a beast...and I swear it'd fall through the fall if you don't put it in the basement.

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4 minutes ago, WxWatcher007 said:

I’m not sure it makes a big difference but the trend has been very clear. The season is starting earlier. Less than 100 days until 2021...

 

Won't matter.  Just like winter, DC will have a Cat 1 go west and a Cat 2 go east within a week just like the two snow storms did.  #stillbitter

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There needs to be a reaper for the tropical season.  its not fair to only have it for snow.

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Here is a whole wheat one I did with cut shot for crumb structure.  Don't have that shot for the country sourdough from my first pic.

 

IMG_0404.jpg

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24 minutes ago, jonjon said:

Here is a whole wheat one I did with cut shot for crumb structure.  Don't have that shot for the country sourdough from my first pic.

 

IMG_0404.jpg

I'm no master baker but maybe it's a bit underproved...not that I wouldn't eat the hell outta this.  Crust looks really nice too.  Good job.

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21 minutes ago, jonjon said:

Here is a whole wheat one I did with cut shot for crumb structure.  Don't have that shot for the country sourdough from my first pic.

 

IMG_0404.jpg

 

beautiful!  i have greatly stepped up my bread-,making, but I don't work with sourdough.

I've been trying to replicate my grandmother's chalka, a Polish brioche.

 

chalka 2nd attempt.jpg

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1 hour ago, mappy said:

what? he wasn't describing his wife of having a big ass, but her treadmill. 

I realize that ( in this case).  I was just making the comment that in general  those words in the same sentence don't usually go together well.  Carry on.....

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48 minutes ago, jonjon said:

Working on my sourdough skill for the future bakery.  Any sourdough experts in here?IMG_0405.jpg.c4b4811891baccac4f57f502a19b95e0.jpg

 

8 minutes ago, wxtrix said:

 

beautiful!  i have greatly stepped up my bread-,making, but I don't work with sourdough.

I've been trying to replicate my grandmother's chalka, a Polish brioche.

 

chalka 2nd attempt.jpg

OH that all looks so good you two! I cannot have it anymore. Although I just had Mr. J buy me some gluten free AP flour with a 1:1 substitute that I am going to dabble with. Dang stuff cost $13 though! Had him pick up some more Tapioca flour/Starch as I have in the past used it in a yummy Brazilian Cheese roll recipe which is fantastic. 

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13 hours ago, PhineasC said:

Every single time I peek into this thread you are arguing with someone and trying to snuff out discussion. Has it ever occurred to you that you are the problem here?

But to be fair he is just enforcing the policies of the board. Doesn’t mean they are always his policies. I’m not trying to attack anyone personally. And it’s not that big a deal. I just disagree. I’m not mad at anyone. 

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11 hours ago, ravensrule said:

There is more fighting in this place than a bad marriage. This place used to be fun, now not so much. Oh well, it’s gone the way of society. Nobody respects anyone else and it’s sad. 

This seems like an exaggeration...no one has insulted or attacked anyone personally. It just feels like a lot of expressing difference of opinions. That’s not so bad Imo. In my case I disagree a bit on some topic limits but I’m not upset or mad at anyone. Just disagree. So what. It’s no big deal. People don’t need to agree on everything. 

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You know when the Banter thread is way more active than any other weather thread the end of winter is near....My winter is over for the lowlands posts must be aging fairly well.:lol::hurrbear:

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1 hour ago, jonjon said:

Working on my sourdough skill for the future bakery.  Any sourdough experts in here?IMG_0405.jpg.c4b4811891baccac4f57f502a19b95e0.jpg

 

52 minutes ago, wxtrix said:

 

beautiful!  i have greatly stepped up my bread-,making, but I don't work with sourdough.

I've been trying to replicate my grandmother's chalka, a Polish brioche.

 

chalka 2nd attempt.jpg

Oh my, those both look so damned good!  Thanks for sharing that.  There's almost nothing like warm, fresh bread.

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3 minutes ago, Baltimorewx said:

You know when the Banter thread is way more active than any other weather thread the end of winter is near....My winter is over for the lowlands posts must be aging fairly well.:lol::hurrbear:

There are some opportunities, always have to keep one eye on it when there is a -NAO (even just transient) in March.  There is cold close enough that something could pop up.  But for me...its been a LOOOONG winter with a lot of tracking and nothing that happens here on out is likely to equal what already has happened plus I am VERY busy at work right now so I am just casually tracking.  And I have no interest in jumping into the "winters over/not over" fight.  

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3 hours ago, Mrs.J said:

Ehhh

Pulled my shoulder muscle yesterday after trying to cinch a girth on the side with no elastic. Note to self check to see if said girth has elastic on both sides before you cinch. 

Oh, sorry to hear that!  Hope you'll be OK...that really sucks.  I've occasionally had to deal with lower back pain, so know how much a pulled muscle can just be debilitating until it loosens back up.

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2 hours ago, JakkelWx said:

Happened to me a lot when I first started lifting weights. Now I don't do it as much but I remember my whole leg being sore for at least 4 days after a leg workout. I discovered that it helps to do some light exercises then stretching after. Alleviates the pain some.

Great advice embedded here, which I didn't follow in my 20s and 30s. I lifted weights a lot more back then, logged a lot more jogging/running miles...and in every case, never stretched out, before or after workouts. HUGE mistake, especially with regard to running. Blew out my right knee (torn meniscus) at 40, got it scoped, not much cartilage left in there now. Now my left knee occasionally has that rotten/wobbly feel to it. Regardless of your age, folks...if you work out in any fashion, please stretch out before and after, and don't leave out warmups/cooldowns. It makes a difference to the long-term health of your muscles/joints.

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38 minutes ago, Mrs.J said:

 

OH that all looks so good you two! I cannot have it anymore. Although I just had Mr. J buy me some gluten free AP flour with a 1:1 substitute that I am going to dabble with. Dang stuff cost $13 though! Had him pick up some more Tapioca flour/Starch as I have in the past used it in a yummy Brazilian Cheese roll recipe which is fantastic. 

King Arthur has 24 oz for $7.95:

https://shop.kingarthurbaking.com/items/gluten-free-all-purpose-flour?gclid=CjwKCAiA1eKBBhBZEiwAX3gql0linLk0UUfSEPDjBqfInajDmGnlTTSmnyJl2wsOszRVSfaCxoXTdRoCLWcQAvD_BwE

 

and I have come to love almond meal cakes, a staple of Italian and Spanish baking. you don't need to make substitutes in the recipes, either. this is my current favorite one--it's unbelievably simple to make and it's really delicious:

https://www.177milkstreet.com/recipes/spanish-almond-cake-tarta-de-santiago

this was my first one--I messed up the stencil when I was sugaring it:

2121028035_tarta3.jpg.f1c83ad10a56a6ce946bc0e4e86fb6a7.jpg

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11 minutes ago, Always in Zugzwang said:

 

Oh my, those both look so damned good!  Thanks for sharing that.  There's almost nothing like warm, fresh bread.

the smell!  from the first rise to the bake. I'm going to try to make some tomorrow to combat the cold, rainy day.

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9 minutes ago, vastateofmind said:

Great advice embedded here, which I didn't follow in my 20s and 30s. I lifted weights a lot more back then, logged a lot more jogging/running miles...and in every case, never stretched out, before or after workouts. HUGE mistake, especially with regard to running. Blew out my right knee (torn meniscus) at 40, got it scoped, not much cartilage left in there now. Now my left knee occasionally has that rotten/wobbly feel to it. Regardless of your age, folks...if you work out in any fashion, please stretch out before and after, and don't leave out warmups/cooldowns. It makes a difference to the long-term health of your muscles/joints.

Definitely good advice.   I became IAABO certified started refereeing basketball last year.  I want to keep active where I can as I approach my 50s so everyday life is just easier.  Surprisingly, Its a lot of fun as well. 

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1 minute ago, vastateofmind said:

Great advice embedded here, which I didn't follow in my 20s and 30s. I lifted weights a lot more back then, logged a lot more jogging/running miles...and in every case, never stretched out, before or after workouts. HUGE mistake, especially with regard to running. Blew out my right knee (torn meniscus) at 40, got it scoped, not much cartilage left in there now. Now my left knee occasionally has that rotten/wobbly feel to it. Regardless of your age, folks...if you work out in any fashion, please stretch out before and after, and don't leave out warmups/cooldowns. It makes a difference to the long-term health of your muscles/joints.

Definitely agree with this.  I ran track a looooong time ago in high school and we always had a warmup/cool down during practices.  I did sprints, 100m, 200m 400m relay.  I still ended up suffering a pulled hip-pointer muscle one time (it went out on me while running the 100m dash during a meet!) that killed the rest of that season for me.  Really sucked, especially since I was scheduled for 2 other events that day and I had to be scratched from those.  It was all I could do to hobble/walk for awhile, even had to use crutches to some extent.  Strangely, it didn't bother me again in my final 2 years after that, thank goodness.  But shin splints...that was a never-ending battle!  They had a shin splint board in the locker room that you were meant to stand on for some length of time (the board was elevated at about a 45 degree angle), to strengthen it.  And at home I'd have to occasionally lift a weight tied to my foot with my ankle (used one of those old cast irons, weight like 8 pounds!).  That helped a lot.

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1 minute ago, wxtrix said:

the smell!  from the first rise to the bake. I'm going to try to make some tomorrow to combat the cold, rainy day.

Oh, absolutely!!  Love the smell of bread coming out of the oven.  That's the perfect thing to do for a cold, rainy day for sure!!

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13 minutes ago, psuhoffman said:

There are some opportunities, always have to keep one eye on it when there is a -NAO (even just transient) in March.  There is cold close enough that something could pop up.  But for me...its been a LOOOONG winter with a lot of tracking and nothing that happens here on out is likely to equal what already has happened plus I am VERY busy at work right now so I am just casually tracking.  And I have no interest in jumping into the "winters over/not over" fight.  

I understand. But I truly think its done for the lowlands. Of course you guys can sneak into something well into April. Im just ready for consistenly warmer weather. As you know its been a disastrous winter for me in terms of tracking vs reality of what occurred.  And as you said its unlikely anything happens that hasnt already so baseball, long walks with the pup and outdoor brewery meets please!

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1 minute ago, Always in Zugzwang said:

Definitely agree with this.  I ran track a looooong time ago in high school and we always had a warmup/cool down during practices.  I did sprints, 100m, 200m 400m relay.  I still ended up suffering a pulled hip-pointer muscle one time (it went out on me while running the 100m dash during a meet!) that killed the rest of that season for me.  Really sucked, especially since I was scheduled for 2 other events that day and I had to be scratched from those.  It was all I could do to hobble/walk for awhile, even had to use crutches to some extent.  Strangely, it didn't bother me again in my final 2 years after that, thank goodness.  But shin splints...that was a never-ending battle!  They had a shin splint board in the locker room that you were meant to stand on for some length of time (the board was elevated at about a 45 degree angle), to strengthen it.  And at home I'd have to occasionally lift a weight tied to my foot with my ankle (used one of those old cast irons, weight like 8 pounds!).  That helped a lot.

Shin splints were the bane of my existence 10th - 12th grade.   All three seasons...Soccer Basketball and Track were helped out by a ton of Motrin. 

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1 minute ago, toolsheds said:

Shin splints were the bane of my existence 10th - 12th grade.   All three seasons...Soccer Basketball and Track were helped out by a ton of Motrin. 

Better living through chemistry!! :D

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8 minutes ago, wxtrix said:

King Arthur has 24 oz for $7.95:

https://shop.kingarthurbaking.com/items/gluten-free-all-purpose-flour?gclid=CjwKCAiA1eKBBhBZEiwAX3gql0linLk0UUfSEPDjBqfInajDmGnlTTSmnyJl2wsOszRVSfaCxoXTdRoCLWcQAvD_BwE

 

and I have come to love almond meal cakes, a staple of Italian and Spanish baking. you don't need to make substitutes in the recipes, either. this is my current favorite one--it's unbelievably simple to make and it's really delicious:

https://www.177milkstreet.com/recipes/spanish-almond-cake-tarta-de-santiago

this was my first one--I messed up the stencil when I was sugaring it:

2121028035_tarta3.jpg.f1c83ad10a56a6ce946bc0e4e86fb6a7.jpg

Ok that makes sense then. He got me a 40oz for the $13. And that almond meal cake looks amazing! Will have to try that. Thanks!!!

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1 hour ago, EHoffman said:

I'm no master baker but maybe it's a bit underproved...not that I wouldn't eat the hell outta this.  Crust looks really nice too.  Good job.

Thanks!  Yeah, the wheat never seems to rise as high as the regular sourdough.  I'm thinking that is just the nature of the wheat bread, more dense.

Attached is the side view of the cut regular sourdough.  The one on the right appears to have risen higher due to the scoring technique I used on that one.

IMG_0406.jpg

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