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Old 09-10-2008, 02:41 PM   #31
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Originally Posted by menschmaschine View Post
Growing up and camping a lot in PA makes camping in flat Delaware seem odd.

You probably atleast have some hills. A new little park they opened here in Florida is called Vista View and has tons of hills. Do you know why? It use to be a garbage dump/landfill . Florida is very flat my friend, except in Miami, where the women make up for it

So how about those bavarian pretzels!


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Old 09-10-2008, 09:33 PM   #32
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Had to do it, this old thread got me too excited.


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Old 09-10-2008, 11:54 PM   #33
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VERY nice Tusch!!!
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Old 09-11-2008, 01:05 AM   #34
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Yeah, Tusch... those have to be made with lye. Can't get browning like that with baking soda or eggwash! Well, I guess it's possible, but in that AB episode, he tried to use lye, but his "lawyers" stepped in a stopped him for liability reasons. I think he was just trying to make the point that pretzels taste better when made with lye. But how would I know... I've never made them without it!

(FishinDave... southern DE is completely flat like Florida.)
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Old 09-11-2008, 01:06 AM   #35
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Had to do it, this old thread got me too excited.
Wow, I think I know what I'll be making in the next week or so. I've already got several great mustards and those look excellent...
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Old 09-11-2008, 04:45 AM   #36
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Hell those were even my Alton Brown baking soda specials. Didn't try to get lye. These are pretty damn good and real easy. But I can't wait to try the real thing.

So yeah, you can get good browning with the baking soda and egg wash, but I can imagine it still can't compare. Alton's recipe takes a couple hours, but only about 20 or 30 minutes of involvement. I let the dough rise for a good hour.
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Old 09-26-2008, 01:51 PM   #37
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i had to try this last night. no lye, just baking soda and water boiled them in that for about a minute a piece, and then egg wash.



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Old 09-26-2008, 01:53 PM   #38
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i had to try this last night. no lye, just baking soda and water boiled them in that for about a minute a piece, and then egg wash.

Great picture!
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Old 09-26-2008, 03:05 PM   #39
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Oh hey, yeah I forgot. If you want to make a ton and then on party day, here is what I did...(I don't think I posted exactly what I did earlier)...Just bake them until they are 'set' at the recommended temp. What I mean is just until the dough isn't squishy. They should be pale, not brown. Cool them completely and immediately put them into freezer bags. You must do this or the salt will have water condense on it and make a mess. On party day just throw them onto baking trays and put them in the recommended temp, preheated. As soon as they get all nice and golden brown, they are ready.
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Old 01-08-2009, 07:18 PM   #40
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Anyone looking for food-grade lye, try these folks.

2 lbs Food Grade Sodium Hydroxide Lye Micro Beads


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