I want to make some mini sub rolls today. I feel like a Kaiser roll
type with a crusty exterior and a bit of a yeasty flavor.

But I don't use sourdough and most of what I see online uses either
sourdough or a poolish of some sort.

Does someone have a recipe up their sleeve that might be fit the bill?

I've got a bit of roast beef that I want to make into sandwiches and
dip in a consomme I have on hand.

Jim

On Feb 1, 7:13*am, Jim Elbrecht > wrote:
> I want to make some mini sub rolls today. * I feel like a Kaiser roll
> type with a crusty exterior and a bit of a yeasty flavor.
>
> But I don't use sourdough and most of what I see online uses either
> sourdough or a poolish of some sort.
>
> Does someone have a recipe up their sleeve that might be fit the bill?
>
> I've got a bit of roast beef that I want to make into sandwiches and
> dip in a consomme I have on hand. *
>
> Jim

what about a French bread?

ImStillMags wrote:
> On Feb 1, 7:13 am, Jim Elbrecht > wrote:
>> I want to make some mini sub rolls today. I feel like a Kaiser roll
>> type with a crusty exterior and a bit of a yeasty flavor.
>>
>> But I don't use sourdough and most of what I see online uses either
>> sourdough or a poolish of some sort.
>>
>> Does someone have a recipe up their sleeve that might be fit the
>> bill?
>>
>> I've got a bit of roast beef that I want to make into sandwiches and
>> dip in a consomme I have on hand.

> what about a French bread?

Sounds good to me. I buy what they label French Rolls for
things like cheesesteaks, meatballs sandwiches. They fit the
bill and I think they'd be perfect for what sounds like a French
dip.

nancy

On Feb 1, 7:46*am, "Nancy Young" > wrote:
> ImStillMags wrote:
> > On Feb 1, 7:13 am, Jim Elbrecht > wrote:
> >> I want to make some mini sub rolls today. I feel like a Kaiser roll
> >> type with a crusty exterior and a bit of a yeasty flavor.
>
> >> But I don't use sourdough and most of what I see online uses either
> >> sourdough or a poolish of some sort.
>
> >> Does someone have a recipe up their sleeve that might be fit the
> >> bill?
>
> >> I've got a bit of roast beef that I want to make into sandwiches and
> >> dip in a consomme I have on hand.
> > what about a French bread?
>
> Sounds good to me. *I buy what they label French Rolls for
> things like cheesesteaks, meatballs sandwiches. *They fit the
> bill and I think they'd be perfect for what sounds like a French
> dip.
>

In Chicago I would buy Gonnella bread. Where I live now I get
Vietnamese "baguettes."

ImStillMags > wrote:

>On Feb 1, 7:13*am, Jim Elbrecht > wrote:
>> I want to make some mini sub rolls today. * I feel like a Kaiser roll
>> type with a crusty exterior and a bit of a yeasty flavor.

-snip-
>
>what about a French bread?

Hmm-- If you and Nancy think so- I just might give it a try. I've
got a French bread recipe but it hasn't ever impressed me on its own.

As a holder of beef and soaker of juice, it might work better.

Thanks,
Jim

"l, not -l" > wrote:

>
>On 1-Feb-2011, Jim Elbrecht > wrote:
>
>> I want to make some mini sub rolls today. I feel like a Kaiser roll
>> type with a crusty exterior and a bit of a yeasty flavor.
>>
>> But I don't use sourdough and most of what I see online uses either
>> sourdough or a poolish of some sort.
>>
>> Does someone have a recipe up their sleeve that might be fit the bill?
>
>Kaiser rolls are also known as Vienna rolls. Here's the recipe from
>"Secrets of a Jewish Baker", by George Greenstein.
>
>* Exported from MasterCook *
>
> Vienna Rolls

Hehe-- Change 3. I decided to go with some beef soup today - and do
the rolls tomorrow. I just put the poolish in for the first rise.

And now I'm going to try my hand at making Vienna rolls to have with
the soup. Ah-- life is tough.<g>

Thanks-- This looks delicious. And it has some malt syrup in it
which I've been wanting to see what that adds to a bread recipe.

-snip-
>
>Shaping: Punch down the dough again, divide into 3 pieces, cover and let
>stand 15 minutes. Roll out into ropes. Cut 6 equal pieces from each rope,
>then proceed with shaping. This is done by flattening each piece into a 3
>inch round, then placing your left thumb on the circle. Stretch and fold a
>flap over your thumb. From this point on, keep your thumb in place inside
>the flap at all times. Seal the fold with a karate chop using the side of
>your hand. Begin a second flap over from the right side. Seal the edge
>with a chop as before. Turn your thumb an the dough slightly
>counterclockwise and pull a third flap over. Chop to seal. Turn just
>enough to bring the fourth fold comfortably in line, sealing with the
>side-handed shop. Stretch and fold a fifth time. Simultaneously remove
>your left thumb while pushing the tip of the last flap with the right thumb
>into the hole left by the vacating thumb. Your should have a five-petaled,
>rose-shaped design. With practice, you'll lear to quickly make perfectly
>shaped rolls.

I've watched a couple videos on this and I don't have much
confidence--- but it ought to be fun.

>Description:
> "Vienna rolls, also called Kaiser rolls or hard rolls, are known for their
> distinctive shape and are rich in egg, oil and sugar."
>Yield:
> "18 rolls"

It's the eggs! I've tried to do crusty rolls with my go-to bread
recipe, and have come close, but never was real happy. It is very
similar to this except for the eggs.
Thanks-
Jim

On Tue, 1 Feb 2011 11:21:28 -0600, Sqwertz >
wrote:

>On Tue, 01 Feb 2011 10:13:15 -0500, Jim Elbrecht wrote:
>
>> I've got a bit of roast beef that I want to make into sandwiches and
>> dip in a consomme I have on hand.
>
>Beef on a caraway and salt studded weck roll.

Hmmmmm. . . caraway and salt sound like how some of tonight's Vienna
rolls will be topped. . . . or tomorrows Hoagie rolls? . . .
decisions, decisions. . . yum, yum.

Jim

"Jim Elbrecht" schrieb :
>I want to make some mini sub rolls today. I feel like a Kaiser roll
> type with a crusty exterior and a bit of a yeasty flavor.
>
> But I don't use sourdough and most of what I see online uses either
> sourdough or a poolish of some sort.
>
> Does someone have a recipe up their sleeve that might be fit the bill?
>

There's no sourdough in a Kaisersemmel.
Making the real thing is a lot of work (the dough has to be worked 5 times
before it's ready).
That's the bad news. The good news : You need diamalt for the dough ;-)

Cheers,

Michael Kuettner

"l, not -l" schrieb :
>
> Kaiser rolls are also known as Vienna rolls. Here's the recipe from
> "Secrets of a Jewish Baker", by George Greenstein.
<snip strange recipe>

Those are AngloSaxon rolls.
Nothing to do with the Austrian Kaisersemmel.

Cheers,

Michael "eggs in a Semmel dough ???" Kuettner

On Feb 1, 1:37*pm, "Michael Kuettner" > wrote:
> "Jim Elbrecht" schrieb :
>
> >I want to make some mini sub rolls today. * I feel like a Kaiser roll
> > type with a crusty exterior and a bit of a yeasty flavor.
>
> > But I don't use sourdough and most of what I see online uses either
> > sourdough or a poolish of some sort.
>
> > Does someone have a recipe up their sleeve that might be fit the bill?
>
> There's no sourdough in a Kaisersemmel.
> Making the real thing is a lot of work (the dough has to be worked 5 times
> before it's ready).
> That's the bad news. The good news : You need diamalt for the dough ;-)
>

How do you get the "pinwheel" shape on top?

On Feb 1, 1:46*pm, "Michael Kuettner" > wrote:
> "l, not -l" schrieb :
>
> > Kaiser rolls are also known as Vienna rolls. *Here's the recipe from
> > "Secrets of a Jewish Baker", by George Greenstein.
>
> <snip strange recipe>
>
> Those are AngloSaxon rolls.
> Nothing to do with the Austrian Kaisersemmel.
>

Rezepten I see online call for No. 550 flour. What is that?

Sqwertz wrote:
> Jim Elbrecht wrote:
>
>> I've got a bit of roast beef that I want to make into sandwiches and
>> dip in a consomme I have on hand.
>
> Beef on a caraway and salt studded weck roll.

Classic Buffalo style. Anyone from Buffalo will tend to think this is
the best style roast beef sandwich anywhere. The roll is a standard
Kaiser other than the coarse kosher salt and caraway seeds but round not
long. The beef is not unlike the consomme style mentioned.

At one point Schwabl's was the top rated beef sandwich place in the US
according to some survey published on Yahoo. Being from Buffalo and
biased in favor of that style I still belive it. When we drive in to
visit family we tend to time the drive to arrive there at dinner time.
Eleven hours on the road just to have roast beef. It happens. And
visiting family as a bonus!

Michael Kuettner wrote:
> "l, not -l" schrieb :
>>
>> Kaiser rolls are also known as Vienna rolls. Here's the recipe from
>> "Secrets of a Jewish Baker", by George Greenstein.
>
> Those are AngloSaxon rolls.
> Nothing to do with the Austrian Kaisersemmel.

We also call Brussels style fried potatoes french fries. We call ground
beef hamburg-er. American foods have bizarre names.

"Michael Kuettner" > wrote:

>"Jim Elbrecht" schrieb :
>>I want to make some mini sub rolls today. I feel like a Kaiser roll
>> type with a crusty exterior and a bit of a yeasty flavor.
>>
>> But I don't use sourdough and most of what I see online uses either
>> sourdough or a poolish of some sort.
>>
>> Does someone have a recipe up their sleeve that might be fit the bill?
>>
>
>There's no sourdough in a Kaisersemmel.

It would likely make you cry if I took you to 3-4 local markets and
made you feel & smell [I wouldn't have the heart to ask you to put
them in your mouth] the variety of things we call Kaiser rolls.

I hope the real thing is similar to the rolls we used to get out of a
bakery in NJ--- but to tell you the truth I have no idea what is
correct-- just what I like.

>Making the real thing is a lot of work (the dough has to be worked 5 times
>before it's ready).

As long as I can work it with the dough hook, I'm good. My hands
don't do much kneading, but I don't mind playing in the kitchen all
day.

>That's the bad news. The good news : You need diamalt for the dough ;-)

That will make it all worthwhile.<g>

So point me at a good traditional recipe. I like the looks of the
one "l, not -l" posted-- but I'll be looking for ways to use up my
couple tablespoons of malt powder next week.

Thanks,
Jim

On Tue, 01 Feb 2011 19:05:06 -0500, Jim Elbrecht >
wrote:

>"Michael Kuettner" > wrote:
>
>>"Jim Elbrecht" schrieb :
>>>I want to make some mini sub rolls today. I feel like a Kaiser roll
>>> type with a crusty exterior and a bit of a yeasty flavor.
>>>
>>> But I don't use sourdough and most of what I see online uses either
>>> sourdough or a poolish of some sort.
>>>
>>> Does someone have a recipe up their sleeve that might be fit the bill?
>>>
>>
>>There's no sourdough in a Kaisersemmel.
>
>It would likely make you cry if I took you to 3-4 local markets and
>made you feel & smell [I wouldn't have the heart to ask you to put
>them in your mouth] the variety of things we call Kaiser rolls.
>
>I hope the real thing is similar to the rolls we used to get out of a
>bakery in NJ--- but to tell you the truth I have no idea what is
>correct-- just what I like.
>
>>Making the real thing is a lot of work (the dough has to be worked 5 times
>>before it's ready).
>
>As long as I can work it with the dough hook, I'm good. My hands
>don't do much kneading, but I don't mind playing in the kitchen all
>day.
>
>>That's the bad news. The good news : You need diamalt for the dough ;-)
>
>That will make it all worthwhile.<g>
>
>So point me at a good traditional recipe. I like the looks of the
>one "l, not -l" posted-- but I'll be looking for ways to use up my
>couple tablespoons of malt powder next week.
>
>Thanks,
>Jim

If you can hop on over to alt.bread.recipes, we had quite a discussion
about Kaisers late last week.. Mostly it centered on a Peter Reinhardt
recipe that had been adapted a bit. I adapted it even more, but I will
tell you to go read up, rather than post it, because although the
rolls were quite tasty, the sides and bottom crust did not retain the
super-crisp, shattery crust I, myself, prefer for such rolls.

They looked ok, though:

http://www.flickr.com/photos/2564880...7625921107212/

And it isn't the first time I have tried my hand at them. I have not
found an ideal recipe yet, but I do not make the attempt more often
then every couple of years.

http://www.flickr.com/photos/2564880...7604518778506/

So many breads to bake, so little time...

Boron

On Feb 1, 7:13*am, Jim Elbrecht > wrote:
> I want to make some mini sub rolls today. * I feel like a Kaiser roll
> type with a crusty exterior and a bit of a yeasty flavor.
>
> But I don't use sourdough and most of what I see online uses either
> sourdough or a poolish of some sort.
>
> Does someone have a recipe up their sleeve that might be fit the bill?
>
> I've got a bit of roast beef that I want to make into sandwiches and
> dip in a consomme I have on hand. *
>
> Jim

You might look at the recipe at King Arthur flour. I bet that would
be great for your purposes.

http://www.kingarthurflour.com/recip...recipe#reviews

"Boron Elgar" > wrote in message
...
> http://www.flickr.com/photos/2564880...7604518778506/
>
> So many breads to bake, so little time...


--
--
https://www.shop.helpforheroes.org.uk/

Boron Elgar > wrote:


-snip-
>If you can hop on over to alt.bread.recipes, we had quite a discussion
>about Kaisers late last week..

Thanks-- it will take me a bit to get through all the messages- but
I'm working on it now.

>Mostly it centered on a Peter Reinhardt
>recipe that had been adapted a bit. I adapted it even more, but I will
>tell you to go read up, rather than post it, because although the
>rolls were quite tasty, the sides and bottom crust did not retain the
>super-crisp, shattery crust I, myself, prefer for such rolls.
>
>They looked ok, though:
>
>http://www.flickr.com/photos/2564880...7625921107212/

They look perfect-- I'll be looking forward to the education I'm sure
to get in the conversations.

>
>And it isn't the first time I have tried my hand at them. I have not
>found an ideal recipe yet, but I do not make the attempt more often
>then every couple of years.
>
>http://www.flickr.com/photos/2564880...7604518778506/
>
>So many breads to bake, so little time...

Story of my life-- breads are the latest of a long line of interests.
There are a lot of good things about being alive, eh?


Jim

On Wed, 2 Feb 2011 00:08:36 -0600, Sqwertz >
wrote:

>On Tue, 01 Feb 2011 14:06:59 -0500, Jim Elbrecht wrote:
>
>> On Tue, 1 Feb 2011 11:21:28 -0600, Sqwertz >
>> wrote:
>>
>>>Beef on a caraway and salt studded weck roll.
>>
>> Hmmmmm. . . caraway and salt sound like how some of tonight's Vienna
>> rolls will be topped. . . . or tomorrows Hoagie rolls? . . .
>> decisions, decisions. . . yum, yum.
>
>When I want to be cheap in the morning I egg wash biscuits and throw
>some of that on willy nilly.
>
>-sw

Rehydrated minced dehy onion is good to top rolls, and can still have
seeds and salt too. I prefer sesame seeds on white rolls, caraway
works better with rye... that's what the guinea bake shops call rye
bread, essentially white bread with caraway, they add very little rye
flour.

On Tue, 1 Feb 2011 08:01:11 -0800 (PST), spamtrap1888
> wrote:

>On Feb 1, 7:46*am, "Nancy Young" > wrote:
>> ImStillMags wrote:
>> > On Feb 1, 7:13 am, Jim Elbrecht > wrote:
>> >> I want to make some mini sub rolls today. I feel like a Kaiser roll
>> >> type with a crusty exterior and a bit of a yeasty flavor.
>>
>> >> But I don't use sourdough and most of what I see online uses either
>> >> sourdough or a poolish of some sort.
>>
>> >> Does someone have a recipe up their sleeve that might be fit the
>> >> bill?
>>
>> >> I've got a bit of roast beef that I want to make into sandwiches and
>> >> dip in a consomme I have on hand.
>> > what about a French bread?
>>
>> Sounds good to me. *I buy what they label French Rolls for
>> things like cheesesteaks, meatballs sandwiches. *They fit the
>> bill and I think they'd be perfect for what sounds like a French
>> dip.
>>
>
>In Chicago I would buy Gonnella bread. Where I live now I get
>Vietnamese "baguettes."

Gonnella and S.Rosen are always good but I recently stumbled on the
Bolillo rolls at a mexi grocery store in West Chicago. We had Italian
sausage and pepper sandwiches and they were awesome. I'll try them
with Italian beef next time.

Lou

On Feb 2, 7:50*am, Brooklyn1 <Gravesend1> wrote:
> On Wed, 2 Feb 2011 00:08:36 -0600, Sqwertz >
> wrote:
>
> >On Tue, 01 Feb 2011 14:06:59 -0500, Jim Elbrecht wrote:
>
> >> On Tue, 1 Feb 2011 11:21:28 -0600, Sqwertz >
> >> wrote:
>
> >>>Beef on a caraway and salt studded weck roll.
>
> >> Hmmmmm. . . caraway and salt sound like how some of tonight's Vienna
> >> rolls will be topped. * * . . . *or tomorrows Hoagie rolls? . . ..
> >> decisions, decisions. . . yum, yum.
>
> >When I want to be cheap in the morning I egg wash biscuits and throw
> >some of that on willy nilly.
>
> >-sw
>
> Rehydrated minced dehy onion is good to top rolls, and can still have
> seeds and salt too. *I prefer sesame seeds on white rolls, caraway
> works better with rye... that's what the guinea bake shops call rye
> bread, essentially white bread with caraway, they add very little rye
> flour.

Currently reading Mimi Sheraton's The Bialy Eaters, I learned she
hates Hates HATES rehydrated minced dehydrated onion on any bread
product, not least for its "pinkness." Use fresh or stay home.

On Feb 2, 8:32*am, Lou Decruss > wrote:
> On Tue, 1 Feb 2011 08:01:11 -0800 (PST), spamtrap1888
>
>
>
> > wrote:
> >On Feb 1, 7:46*am, "Nancy Young" > wrote:
> >> ImStillMags wrote:
> >> > On Feb 1, 7:13 am, Jim Elbrecht > wrote:
> >> >> I want to make some mini sub rolls today. I feel like a Kaiser roll
> >> >> type with a crusty exterior and a bit of a yeasty flavor.
>
> >> >> But I don't use sourdough and most of what I see online uses either
> >> >> sourdough or a poolish of some sort.
>
> >> >> Does someone have a recipe up their sleeve that might be fit the
> >> >> bill?
>
> >> >> I've got a bit of roast beef that I want to make into sandwiches and
> >> >> dip in a consomme I have on hand.
> >> > what about a French bread?
>
> >> Sounds good to me. *I buy what they label French Rolls for
> >> things like cheesesteaks, meatballs sandwiches. *They fit the
> >> bill and I think they'd be perfect for what sounds like a French
> >> dip.
>
> >In Chicago I would buy Gonnella bread. Where I live now I get
> >Vietnamese "baguettes."
>
> Gonnella and S.Rosen are always good but I recently stumbled on the
> Bolillo rolls at a mexi grocery store in West Chicago. *We had Italian
> sausage and pepper sandwiches and they were awesome. *I'll try them
> with Italian beef next time. *
>

They're like wide torpedo rolls, right? When I had one it seemed to
have more than just flour water yeast and salt in it -- that might be
why it's extra tasty.

BTW, inquiring minds want to learn how your giardiniera is doing.

On Wed, 2 Feb 2011 08:41:29 -0800 (PST), spamtrap1888
> wrote:

>On Feb 2, 8:32*am, Lou Decruss > wrote:
>> On Tue, 1 Feb 2011 08:01:11 -0800 (PST), spamtrap1888
>>
>>
>>
>> > wrote:
>> >On Feb 1, 7:46*am, "Nancy Young" > wrote:
>> >> ImStillMags wrote:
>> >> > On Feb 1, 7:13 am, Jim Elbrecht > wrote:
>> >> >> I want to make some mini sub rolls today. I feel like a Kaiser roll
>> >> >> type with a crusty exterior and a bit of a yeasty flavor.
>>
>> >> >> But I don't use sourdough and most of what I see online uses either
>> >> >> sourdough or a poolish of some sort.
>>
>> >> >> Does someone have a recipe up their sleeve that might be fit the
>> >> >> bill?
>>
>> >> >> I've got a bit of roast beef that I want to make into sandwiches and
>> >> >> dip in a consomme I have on hand.
>> >> > what about a French bread?
>>
>> >> Sounds good to me. *I buy what they label French Rolls for
>> >> things like cheesesteaks, meatballs sandwiches. *They fit the
>> >> bill and I think they'd be perfect for what sounds like a French
>> >> dip.
>>
>> >In Chicago I would buy Gonnella bread. Where I live now I get
>> >Vietnamese "baguettes."
>>
>> Gonnella and S.Rosen are always good but I recently stumbled on the
>> Bolillo rolls at a mexi grocery store in West Chicago. *We had Italian
>> sausage and pepper sandwiches and they were awesome. *I'll try them
>> with Italian beef next time. *
>>
>
>They're like wide torpedo rolls, right?

Yeah. Like individual sub rolls.

> When I had one it seemed to
>have more than just flour water yeast and salt in it -- that might be
>why it's extra tasty.

I'm not sure what they do with the ones I"ve seen a recipe that calls
for butter and honey. They're only 35 cents each and I drive past the
store a few times a week so I'm a happy camper.

>BTW, inquiring minds want to learn how your giardiniera is doing.

I got a new job just as I started that project so it's on the back
burner along with 100 other fun projects. I don't even have time to
read usenet much anymore and I'm posting now while I'm thawing out
from cleaning up 20 inches of snow. I'm about a third of the way
done. Pita bread pizzas tonight if I still have any energy.

Lou

Lou Decruss wrote:

> I got a new job just as I started that project so it's on the back
> burner along with 100 other fun projects.

A different new job?

> I don't even have time to
> read usenet much anymore and I'm posting now while I'm thawing out
> from cleaning up 20 inches of snow. I'm about a third of the way
> done. Pita bread pizzas tonight if I still have any energy.

Sorry about all that snow. It's gotten tiresome, though we got
a break this time.

nancy

On Wed, 2 Feb 2011 17:24:52 -0500, "Nancy Young"
> wrote:

>Lou Decruss wrote:
>
>> I got a new job just as I started that project so it's on the back
>> burner along with 100 other fun projects.
>
>A different new job?

No. The same one I started last summer just after I put the peppers
in brine.

>
>> I don't even have time to
>> read usenet much anymore and I'm posting now while I'm thawing out
>> from cleaning up 20 inches of snow. I'm about a third of the way
>> done. Pita bread pizzas tonight if I still have any energy.
>
>Sorry about all that snow. It's gotten tiresome, though we got
>a break this time.

Yeah. I know you folks out east have had a tough year.

The snow in this picture is like 10% of what I had to move yesterday.
I've got the cars to the end of the driveway but the street is still
blocked. I was too tired to cook last night so it was leftovers.

http://i53.tinypic.com/dvsmwx.jpg

Lou

On Wed, 02 Feb 2011 14:02:46 -0600, Lou Decruss wrote:

> On Wed, 2 Feb 2011 08:41:29 -0800 (PST), spamtrap1888
> > wrote:
>
>>BTW, inquiring minds want to learn how your giardiniera is doing.
>
> I got a new job just as I started that project so it's on the back
> burner along with 100 other fun projects. I don't even have time to
> read usenet much anymore and I'm posting now while I'm thawing out
> from cleaning up 20 inches of snow. I'm about a third of the way
> done. Pita bread pizzas tonight if I still have any energy.
>
> Lou

it's good to hear from you, lou.

your pal,
blake

"blake murphy" > wrote in message
. ..
> On Wed, 02 Feb 2011 14:02:46 -0600, Lou Decruss wrote:
>
>> On Wed, 2 Feb 2011 08:41:29 -0800 (PST), spamtrap1888
>> > wrote:
>>
>>>BTW, inquiring minds want to learn how your giardiniera is doing.
>>
>> I got a new job just as I started that project so it's on the back
>> burner along with 100 other fun projects. I don't even have time to
>> read usenet much anymore and I'm posting now while I'm thawing out
>> from cleaning up 20 inches of snow. I'm about a third of the way
>> done. Pita bread pizzas tonight if I still have any energy.
>>
>> Lou
>
> it's good to hear from you, lou.

From me too Good luck with the new job. Did you manage to keep the
cottage?
--
--
https://www.shop.helpforheroes.org.uk/

On Thu, 3 Feb 2011 12:31:59 -0500, blake murphy
> wrote:

>On Wed, 02 Feb 2011 14:02:46 -0600, Lou Decruss wrote:
>
>> On Wed, 2 Feb 2011 08:41:29 -0800 (PST), spamtrap1888
>> > wrote:
>>
>>>BTW, inquiring minds want to learn how your giardiniera is doing.
>>
>> I got a new job just as I started that project so it's on the back
>> burner along with 100 other fun projects. I don't even have time to
>> read usenet much anymore and I'm posting now while I'm thawing out
>> from cleaning up 20 inches of snow. I'm about a third of the way
>> done. Pita bread pizzas tonight if I still have any energy.
>>
>> Lou
>
>it's good to hear from you, lou.

Thanks Blake. I always lurk subjects of interest and random posts but
I type too slow to get involved much right now.

Lou

Lou Decruss wrote:
> On Thu, 3 Feb 2011 12:31:59 -0500, blake murphy

>> it's good to hear from you, lou.
>
> Thanks Blake. I always lurk subjects of interest and random posts but
> I type too slow to get involved much right now.

I miss you. The thing about work is it interfere's with your lifestyle,
you know? heh

nancy

On Feb 3, 6:27*am, Lou Decruss > wrote:
> On Wed, 2 Feb 2011 17:24:52 -0500, "Nancy Young"
>
> > wrote:
> >Lou Decruss wrote:
>
> >> I got a new job just as I started that project so it's on the back
> >> burner along with 100 other fun projects.
>
> >A different new job? *
>
> No. *The same one I started last summer just after I put the peppers
> in brine.
>
>
>
> >> I don't even have time to
> >> read usenet much anymore and I'm posting now while I'm thawing out
> >> from cleaning up 20 inches of snow. *I'm about a third of the way
> >> done. *Pita bread pizzas tonight if I still have any energy.
>
> >Sorry about all that snow. *It's gotten tiresome, though we got
> >a break this time.
>
> Yeah. *I know you folks out east have had a tough year. *
>
> The snow in this picture is like 10% of what I had to move yesterday.
> I've got the cars to the end of the driveway but the street is still
> blocked. *I was too tired to cook last night so it was leftovers.
>
> http://i53.tinypic.com/dvsmwx.jpg

Years ago I tried to get a job where I only had to show up ten months
a year, but it was no-go.

On Feb 2, 12:02*pm, Lou Decruss > wrote:
> On Wed, 2 Feb 2011 08:41:29 -0800 (PST), spamtrap1888
>
>
>
> > wrote:
> >On Feb 2, 8:32*am, Lou Decruss > wrote:
> >> On Tue, 1 Feb 2011 08:01:11 -0800 (PST), spamtrap1888
>
> >> > wrote:
> >> >On Feb 1, 7:46*am, "Nancy Young" > wrote:
> >> >> ImStillMags wrote:
> >> >> > On Feb 1, 7:13 am, Jim Elbrecht > wrote:
> >> >> >> I want to make some mini sub rolls today. I feel like a Kaiser roll
> >> >> >> type with a crusty exterior and a bit of a yeasty flavor.
>
> >> >> >> But I don't use sourdough and most of what I see online uses either
> >> >> >> sourdough or a poolish of some sort.
>
> >> >> >> Does someone have a recipe up their sleeve that might be fit the
> >> >> >> bill?
>
> >> >> >> I've got a bit of roast beef that I want to make into sandwiches and
> >> >> >> dip in a consomme I have on hand.
> >> >> > what about a French bread?
>
> >> >> Sounds good to me. *I buy what they label French Rolls for
> >> >> things like cheesesteaks, meatballs sandwiches. *They fit the
> >> >> bill and I think they'd be perfect for what sounds like a French
> >> >> dip.
>
> >> >In Chicago I would buy Gonnella bread. Where I live now I get
> >> >Vietnamese "baguettes."
>
> >> Gonnella and S.Rosen are always good but I recently stumbled on the
> >> Bolillo rolls at a mexi grocery store in West Chicago. *We had Italian
> >> sausage and pepper sandwiches and they were awesome. *I'll try them
> >> with Italian beef next time. *
>
> >They're like wide torpedo rolls, right?
>
> Yeah. *Like individual sub rolls.
>
> > When I had one it seemed to
> >have more than just flour water yeast and salt in it *-- that might be
> >why it's extra tasty.
>
> I'm not sure what they do with the ones I"ve seen a recipe that calls
> for butter and honey. *They're only 35 cents each and I drive past the
> store a few times a week so I'm a happy camper.
>
> >BTW, inquiring minds want to learn how your giardiniera is doing.
>
> I got a new job just as I started that project so it's on the back
> burner along with 100 other fun projects. *I don't even have time to
> read usenet much anymore and I'm posting now while I'm thawing out
> from cleaning up 20 inches of snow. *I'm about a third of the way
> done. *Pita bread pizzas tonight if I still have any energy.
>

I guess work is better than the alternative. Hang in there.

On Thu, 3 Feb 2011 17:33:55 -0800 (PST), spamtrap1888
> wrote:

>On Feb 3, 6:27*am, Lou Decruss > wrote:
>> On Wed, 2 Feb 2011 17:24:52 -0500, "Nancy Young"
>>
>> > wrote:
>> >Lou Decruss wrote:
>>
>> >> I got a new job just as I started that project so it's on the back
>> >> burner along with 100 other fun projects.
>>
>> >A different new job? *
>>
>> No. *The same one I started last summer just after I put the peppers
>> in brine.
>>
>>
>>
>> >> I don't even have time to
>> >> read usenet much anymore and I'm posting now while I'm thawing out
>> >> from cleaning up 20 inches of snow. *I'm about a third of the way
>> >> done. *Pita bread pizzas tonight if I still have any energy.
>>
>> >Sorry about all that snow. *It's gotten tiresome, though we got
>> >a break this time.
>>
>> Yeah. *I know you folks out east have had a tough year. *
>>
>> The snow in this picture is like 10% of what I had to move yesterday.
>> I've got the cars to the end of the driveway but the street is still
>> blocked. *I was too tired to cook last night so it was leftovers.
>>
>> http://i53.tinypic.com/dvsmwx.jpg
>
>Years ago I tried to get a job where I only had to show up ten months
>a year, but it was no-go.

That would be construction but there ain't much of that going on now.
When I worked construction I had very little time off in the winter
but I didn't want it. If I could go back in time I'd take more hours
and side jobs and save rather than live high-on-the hog. I'd be able
to enjoy middle age rather than doing what i'm doing now.

Lou

On Fri, 04 Feb 2011 10:09:43 -0600, Lou Decruss
> wrote:

>On Thu, 3 Feb 2011 17:33:55 -0800 (PST), spamtrap1888
> wrote:
>
>>On Feb 3, 6:27*am, Lou Decruss > wrote:
>>> On Wed, 2 Feb 2011 17:24:52 -0500, "Nancy Young"
>>>
>>> > wrote:
>>> >Lou Decruss wrote:
>>>
>>> >> I got a new job just as I started that project so it's on the back
>>> >> burner along with 100 other fun projects.
>>>
>>> >A different new job? *
>>>
>>> No. *The same one I started last summer just after I put the peppers
>>> in brine.
>>>
>>>
>>>
>>> >> I don't even have time to
>>> >> read usenet much anymore and I'm posting now while I'm thawing out
>>> >> from cleaning up 20 inches of snow. *I'm about a third of the way
>>> >> done. *Pita bread pizzas tonight if I still have any energy.
>>>
>>> >Sorry about all that snow. *It's gotten tiresome, though we got
>>> >a break this time.
>>>
>>> Yeah. *I know you folks out east have had a tough year. *
>>>
>>> The snow in this picture is like 10% of what I had to move yesterday.
>>> I've got the cars to the end of the driveway but the street is still
>>> blocked. *I was too tired to cook last night so it was leftovers.
>>>
>>> http://i53.tinypic.com/dvsmwx.jpg
>>
>>Years ago I tried to get a job where I only had to show up ten months
>>a year, but it was no-go.
>
>That would be construction but there ain't much of that going on now.
>When I worked construction I had very little time off in the winter
>but I didn't want it. If I could go back in time I'd take more hours
>and side jobs and save rather than live high-on-the hog. I'd be able
>to enjoy middle age rather than doing what i'm doing now.
>
>Lou

Isn't living "HIGH-on-the-hog" a euphemism for snorting cocaine?

On Feb 4, 10:16*am, Brooklyn1 <Gravesend1> wrote:
> On Fri, 04 Feb 2011 10:09:43 -0600, Lou Decruss
>
>
>
> > wrote:
> >On Thu, 3 Feb 2011 17:33:55 -0800 (PST), spamtrap1888
> > wrote:
>
> >>On Feb 3, 6:27 am, Lou Decruss > wrote:
> >>> On Wed, 2 Feb 2011 17:24:52 -0500, "Nancy Young"
>
> >>> > wrote:
> >>> >Lou Decruss wrote:
>
> >>> >> I got a new job just as I started that project so it's on the back
> >>> >> burner along with 100 other fun projects.
>
> >>> >A different new job?
>
> >>> No. The same one I started last summer just after I put the peppers
> >>> in brine.
>
> >>> >> I don't even have time to
> >>> >> read usenet much anymore and I'm posting now while I'm thawing out
> >>> >> from cleaning up 20 inches of snow. I'm about a third of the way
> >>> >> done. Pita bread pizzas tonight if I still have any energy.
>
> >>> >Sorry about all that snow. It's gotten tiresome, though we got
> >>> >a break this time.
>
> >>> Yeah. I know you folks out east have had a tough year.
>
> >>> The snow in this picture is like 10% of what I had to move yesterday.
> >>> I've got the cars to the end of the driveway but the street is still
> >>> blocked. I was too tired to cook last night so it was leftovers.
>
> >>>http://i53.tinypic.com/dvsmwx.jpg
>
> >>Years ago I tried to get a job where I only had to show up ten months
> >>a year, but it was no-go.
>
> >That would be construction but there ain't much of that going on now.
> >When I worked construction I had very little time off in the winter
> >but I didn't want it. *If I could go back in time I'd take more hours
> >and side jobs and save rather than live high-on-the hog. *I'd be able
> >to enjoy middle age rather than doing what i'm doing now.
>
> >Lou * * * *
>
> Isn't living "HIGH-on-the-hog" a euphemism for snorting cocaine?

It's a euphemism for eating pork chops and ham instead of pigs feet
and sowbelly.

From phrases.org.uk

This is the earliest printed form of the phrase that I have come
across - from the New York Times, March 1920:

Southern laborers who are "eating too high up on the hog" (pork
chops and ham) and American housewives who "eat too far back on the
beef" (porterhouse and round steak) are to blame for the continued
high cost of living, the American Institute of Meat Packers announced
today.

'High off the hog' has a similar pedigree, i.e. mid 20th century USA.
For example, the San Francisco paper the Call-Bulletin, May 1946:

I have to do my shopping in the black market because we can't eat
as high off the hog as Roosevelt and Ickes and Joe Davis and all those
millionaire friends of the common man.

On Thu, 3 Feb 2011 17:34:01 -0000, "Ophelia" >
wrote:

>
>
>"blake murphy" > wrote in message
...
>> On Wed, 02 Feb 2011 14:02:46 -0600, Lou Decruss wrote:
>>
>>> On Wed, 2 Feb 2011 08:41:29 -0800 (PST), spamtrap1888
>>> > wrote:
>>>
>>>>BTW, inquiring minds want to learn how your giardiniera is doing.
>>>
>>> I got a new job just as I started that project so it's on the back
>>> burner along with 100 other fun projects. I don't even have time to
>>> read usenet much anymore and I'm posting now while I'm thawing out
>>> from cleaning up 20 inches of snow. I'm about a third of the way
>>> done. Pita bread pizzas tonight if I still have any energy.
>>>
>>> Lou
>>
>> it's good to hear from you, lou.
>
>From me too Good luck with the new job.

Thanks Ophelia.

> Did you manage to keep the cottage?

Still on the market and I'm not trying to hang on.

Lou

"Lou Decruss" > wrote in message
...
> On Thu, 3 Feb 2011 17:34:01 -0000, "Ophelia" >
> wrote:
>
>>
>>
>>"blake murphy" > wrote in message
t...
>>> On Wed, 02 Feb 2011 14:02:46 -0600, Lou Decruss wrote:
>>>
>>>> On Wed, 2 Feb 2011 08:41:29 -0800 (PST), spamtrap1888
>>>> > wrote:
>>>>
>>>>>BTW, inquiring minds want to learn how your giardiniera is doing.
>>>>
>>>> I got a new job just as I started that project so it's on the back
>>>> burner along with 100 other fun projects. I don't even have time to
>>>> read usenet much anymore and I'm posting now while I'm thawing out
>>>> from cleaning up 20 inches of snow. I'm about a third of the way
>>>> done. Pita bread pizzas tonight if I still have any energy.
>>>>
>>>> Lou
>>>
>>> it's good to hear from you, lou.
>>
>>From me too Good luck with the new job.
>
> Thanks Ophelia.
>
>> Did you manage to keep the cottage?
>
> Still on the market and I'm not trying to hang on.

Would you not prefer to hang on now you are working? We have been dithering
about ours for some time but have decided to keep it.

Well, whichever you decide, I hope it goes well and you get some cooking and
posting done
--
--
https://www.shop.helpforheroes.org.uk/

On Fri, 04 Feb 2011 13:16:54 -0500, Brooklyn1 wrote:

> On Fri, 04 Feb 2011 10:09:43 -0600, Lou Decruss
> > wrote:

>>
>>That would be construction but there ain't much of that going on now.
>>When I worked construction I had very little time off in the winter
>>but I didn't want it. If I could go back in time I'd take more hours
>>and side jobs and save rather than live high-on-the hog. I'd be able
>>to enjoy middle age rather than doing what i'm doing now.
>>
>>Lou
>
> Isn't living "HIGH-on-the-hog" a euphemism for snorting cocaine?

no.

(this has been another in the series of short answers to stupid questions)

blake

On Sat, 5 Feb 2011 11:58:24 -0500, blake murphy
> wrote:

> On Fri, 04 Feb 2011 13:16:54 -0500, Brooklyn1 wrote:
>
> > On Fri, 04 Feb 2011 10:09:43 -0600, Lou Decruss
> > > wrote:
>
> >>
> >>That would be construction but there ain't much of that going on now.
> >>When I worked construction I had very little time off in the winter
> >>but I didn't want it. If I could go back in time I'd take more hours
> >>and side jobs and save rather than live high-on-the hog. I'd be able
> >>to enjoy middle age rather than doing what i'm doing now.
> >>
> >>Lou
> >
> > Isn't living "HIGH-on-the-hog" a euphemism for snorting cocaine?
>
> no.
>
> (this has been another in the series of short answers to stupid questions)
>
You certainly know where his mind is.


--

Today's mighty oak is just yesterday's nut that held its ground.

On Fri, 4 Feb 2011 10:55:13 -0800 (PST), spamtrap1888
> wrote:

>On Feb 4, 10:16*am, Brooklyn1 <Gravesend1> wrote:
>> On Fri, 04 Feb 2011 10:09:43 -0600, Lou Decruss
>>
>>
>>
>> > wrote:
>> >On Thu, 3 Feb 2011 17:33:55 -0800 (PST), spamtrap1888
>> > wrote:
>>
>> >>On Feb 3, 6:27 am, Lou Decruss > wrote:
>> >>> On Wed, 2 Feb 2011 17:24:52 -0500, "Nancy Young"
>>
>> >>> > wrote:
>> >>> >Lou Decruss wrote:
>>
>> >>> >> I got a new job just as I started that project so it's on the back
>> >>> >> burner along with 100 other fun projects.
>>
>> >>> >A different new job?
>>
>> >>> No. The same one I started last summer just after I put the peppers
>> >>> in brine.
>>
>> >>> >> I don't even have time to
>> >>> >> read usenet much anymore and I'm posting now while I'm thawing out
>> >>> >> from cleaning up 20 inches of snow. I'm about a third of the way
>> >>> >> done. Pita bread pizzas tonight if I still have any energy.
>>
>> >>> >Sorry about all that snow. It's gotten tiresome, though we got
>> >>> >a break this time.
>>
>> >>> Yeah. I know you folks out east have had a tough year.
>>
>> >>> The snow in this picture is like 10% of what I had to move yesterday.
>> >>> I've got the cars to the end of the driveway but the street is still
>> >>> blocked. I was too tired to cook last night so it was leftovers.
>>
>> >>>http://i53.tinypic.com/dvsmwx.jpg
>>
>> >>Years ago I tried to get a job where I only had to show up ten months
>> >>a year, but it was no-go.
>>
>> >That would be construction but there ain't much of that going on now.
>> >When I worked construction I had very little time off in the winter
>> >but I didn't want it. *If I could go back in time I'd take more hours
>> >and side jobs and save rather than live high-on-the hog. *I'd be able
>> >to enjoy middle age rather than doing what i'm doing now.
>>
>> >Lou * * * *
>>
>> Isn't living "HIGH-on-the-hog" a euphemism for snorting cocaine?
>
>It's a euphemism for eating pork chops and ham instead of pigs feet
>and sowbelly.
>
>From phrases.org.uk
>
>This is the earliest printed form of the phrase that I have come
>across - from the New York Times, March 1920:
>
> Southern laborers who are "eating too high up on the hog" (pork
>chops and ham) and American housewives who "eat too far back on the
>beef" (porterhouse and round steak) are to blame for the continued
>high cost of living, the American Institute of Meat Packers announced
>today.
>
>'High off the hog' has a similar pedigree, i.e. mid 20th century USA.
>For example, the San Francisco paper the Call-Bulletin, May 1946:
>
> I have to do my shopping in the black market because we can't eat
>as high off the hog as Roosevelt and Ickes and Joe Davis and all those
>millionaire friends of the common man.

shemp is such a moron. He kinda reminds me of kenji only mean.

Lou

On Sat, 5 Feb 2011 11:58:24 -0500, blake murphy
> wrote:

>On Fri, 04 Feb 2011 13:16:54 -0500, Brooklyn1 wrote:
>
>> On Fri, 04 Feb 2011 10:09:43 -0600, Lou Decruss
>> > wrote:
>
>>>
>>>That would be construction but there ain't much of that going on now.
>>>When I worked construction I had very little time off in the winter
>>>but I didn't want it. If I could go back in time I'd take more hours
>>>and side jobs and save rather than live high-on-the hog. I'd be able
>>>to enjoy middle age rather than doing what i'm doing now.
>>>
>>>Lou
>>
>> Isn't living "HIGH-on-the-hog" a euphemism for snorting cocaine?
>
>no.
>
>(this has been another in the series of short answers to stupid questions)
>
>blake

99% of what he writes is stupid.

Lou