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> Sticky Buns
Artemis
post Aug 13 2013, 11:16 PM
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Made these yesterday (actually, it takes two days). Five pages of instructions and two days. It was worth it.
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Il arrive souvent que les personnes couvertes d’esprit enflamme courent en appelant du secours.
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Jack Batemaster
post Aug 13 2013, 11:25 PM
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Et je pensais que tu parlais de moi …


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Mon but est simplement d'obtenir Ricard hors de l'absinthe, juste lęchez le reste d'entre eux …
Mon but est simplement d'obtenir Ricard hors de l'absinthe, juste lęchez le reste d'entre eux …
Mon but est simplement d'obtenir Ricard hors de l'absinthe, juste lęchez le reste d'entre eux …
Mon but est simplement d'obtenir Ricard hors de l'absinthe, juste lęchez le reste d'entre eux …
Mon but est simplement d'obtenir Ricard hors de l'absinthe, juste lęchez le reste d'entre eux …
Mon but est simplement d'obtenir Ricard hors de l'absinthe, juste lęchez le reste d'entre eux …
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Jay
post Aug 13 2013, 11:31 PM
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After peekin' at those pecans I can not deny that those sticky buns do indeed look like they were worth the time and the paper.
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Artemis
post Aug 13 2013, 11:42 PM
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It's twice the amount of pecans called for. Otherwise, it's the Flour recipe (various places on the Net). There was a show on TV wherein Bobby Flay would bet various people that he could cook their specialty better than they could. That Flour woman kicked his ass. Ever since I've wanted to try and make them. The key to them is the brioche that is the base. I've made sticky buns before, but the bread never measured up to the topping. This time it does. They lose a lot if you don't eat them within a few hours. I almost couldn't finish one last night, and not because it wasn't good, but because it was too much of too good. I'm having another go at one now with coffee.


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Il arrive souvent que les personnes couvertes d’esprit enflamme courent en appelant du secours.
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Provenance
post Aug 14 2013, 12:49 AM
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Hard to believe that I met you and didn't admire your buns.


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Tibro
post Aug 14 2013, 06:40 AM
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That's what you say now. In public.

Those look damn tasty. I love fresh-from-the-oven brioche. But it's a labor of love incorporating all that butter into the dough. I've never been satisfied with the results with using a stand mixer for brioche (and I use one for almost all other dough, now). And working it by hand, while it can send signals to my brain and elsewhere that this is not merely inanimate dough my hands are endlessly pleasuring, er kneading, it is endless. And I'm not that much of a man anymore. I'll have to try this just to see how well it's adapted for steely dan.

One point of clarification though, did you use PEAkans or peKAHNS?

And why is that we so enjoy the thrill of attempting to stop our hearts with the start of the day? Breaking the fast is a gluttons delight.


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Artemis
post Aug 14 2013, 06:16 PM
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My printed instructions are heavily censored with black Sharpie to delete all references to the mixer. I don't have one. I'm pretty sure brioche predates electricity. But yeah, mixing that butter in was a bitch, as my forearms kept rapping the edges of the bowl. It really should be done on a counter top, preferably at a height calibrated just right to that of the baker. It makes you not want to do it again, for sure. Old time bakers must have had forearms like Popeye the Sailor Man, and an aching back every day.
Nobody in this neck of the swamp ever heard of PEAkans.
Once in Michigan I ordered a coffee with car-a-mel. The coffee wench asked if I meant karmul. I said no, I meant what I said. We had a friendly discussion about it though, and thereafter when I walked by her stand (it was in a grocery store), she would say "car-a-mel" to entice me into another purchase.


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Il arrive souvent que les personnes couvertes d’esprit enflamme courent en appelant du secours.
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Tibro
post Aug 14 2013, 07:10 PM
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QUOTE
It really should be done on a counter top, preferably at a height calibrated just right to that of the baker.

Bingo. Preferably, with a bench scraper in one hand.


--------------------
When I wake up,
I try to convince myself that my arm
isn't there --
to retain my sanity.

Then I try to convince myself that it is.

Frank Bidart
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Tibro
post Aug 14 2013, 08:13 PM
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QUOTE
I'm pretty sure brioche predates electricity.

Yeah, but then grilling and barbeque predate space-flight-thermal-tile technology, too. You know how many stand mixers you could have bought. And still have afforded a decent knife to sharpen a stick to hold your food over an open fire - so you could still lament your puny forearms.

That's a luxury I'd love to have. I envy you for that.


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When I wake up,
I try to convince myself that my arm
isn't there --
to retain my sanity.

Then I try to convince myself that it is.

Frank Bidart
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Artemis
post Aug 14 2013, 09:22 PM
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What, my puny forearms? Maybe you meant my space tile smoker - it's been a lot of years since I bought the Big Green Egg. Today I'd have trouble pulling the trigger on such a purchase, more so than the mixer, for which there is a lack of space in current surroundings. I thought about it, though, and almost bought a Danish Dough Whisk (made in Poland) instead.
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I did buy a wooden lime juicer, though. It also looks like a medieval device, or something one might pack behind the Dairy Queen.


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Il arrive souvent que les personnes couvertes d’esprit enflamme courent en appelant du secours.
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Jack Batemaster
post Aug 14 2013, 10:33 PM
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QUOTE(le Pape @ Aug 14 2013, 02:22 PM) *

… Dough Whisk (made in Poland)


comme Bogger


--------------------

Mon but est simplement d'obtenir Ricard hors de l'absinthe, juste lęchez le reste d'entre eux …
Mon but est simplement d'obtenir Ricard hors de l'absinthe, juste lęchez le reste d'entre eux …
Mon but est simplement d'obtenir Ricard hors de l'absinthe, juste lęchez le reste d'entre eux …
Mon but est simplement d'obtenir Ricard hors de l'absinthe, juste lęchez le reste d'entre eux …
Mon but est simplement d'obtenir Ricard hors de l'absinthe, juste lęchez le reste d'entre eux …
Mon but est simplement d'obtenir Ricard hors de l'absinthe, juste lęchez le reste d'entre eux …
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G&C
post Aug 15 2013, 04:24 AM
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QUOTE
… or something one might pack behind the Dairy Queen.

Remember to pack out what you pack in…


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"If I knew I was going to live this long I'da taken better care of myself." - Kirk

No threat is Friendly.

Just drink it or sink it.
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Tibro
post Aug 15 2013, 06:25 AM
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Wholly fuck. I've had one those Danish dough whisks around for some time. Picked it up at a boot sale or some such nebulous event. Never knew precisely what it was. I considered the possibility that it might be a short-handled rug-beater. One never knows what those crafty Poles will throw at you.


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When I wake up,
I try to convince myself that my arm
isn't there --
to retain my sanity.

Then I try to convince myself that it is.

Frank Bidart
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Provenance
post Aug 15 2013, 05:36 PM
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QUOTE(Jack Batemaster @ Aug 14 2013, 03:33 PM) *
QUOTE(le Pape @ Aug 14 2013, 02:22 PM) *

… Dough Whisk (made in Poland)

comme Bogger


At first I thought that said, "commie booger."

Than I realized I was right.


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Absomphe
post Aug 15 2013, 10:50 PM
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In a fascistic sort of way.


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