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Old 08-14-2013, 02:14 PM   #51
Melana
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Pretzel dogs? Basicly pretzel dough wrapped around polish sausage (or any smoked sausage)...
We make them at home with a sourdough pretzel base and they are awesome.

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Old 08-14-2013, 04:54 PM   #52
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Originally Posted by Bensiff View Post
I'm imagining adding some cream cheese and a little green onion to this filling
I'd imagine that'd be great...maybe even a bit of blu cheese to go with the spiciness of the pepper.

All of the sudden my lunch doesn't seem all that impressive

 
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Old 08-14-2013, 05:36 PM   #53
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I like the garlic fries at three Floyd's!

 
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Old 08-15-2013, 12:16 PM   #54
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Quote:
Originally Posted by Melana View Post
Pretzel dogs? Basicly pretzel dough wrapped around polish sausage (or any smoked sausage)...
We make them at home with a sourdough pretzel base and they are awesome.
That sounds soooo tasty! I'm going to have to give this a try! Care to share your dough recipe?
Regards, GF.

 
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Old 08-15-2013, 01:17 PM   #55
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Quote:
Originally Posted by gratus fermentatio View Post
That sounds soooo tasty! I'm going to have to give this a try! Care to share your dough recipe?
Regards, GF.
When i'm making dough it tends to be close to sticky. Have you worked with sourdough before? I'll use 1C of flour and 1C of water (volume) to that I add about 1/2 C of well fed starter. Mix well and let rest at room temperature overnight.
Next morning I add 1 cup of Bobs Red Mill 12 grain cereal and enough flour and water (Sorry i usually don't use a recipe) to bulk up the dough to the volume that I'm aiming for. I also add a palmfull of salt and a healthy dose of olive oil here. Instead of the BRM cereal you can use spent grains esp if it's from a brew with wheat/rye/oats.
add the dough to a well oiled bowl and let rest covered for an hour. Then every hour for a few hours fold the dough twice (i've found this helps with texture... you know, gluten and all...)

Does this help?

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Old 08-15-2013, 01:22 PM   #56
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Originally Posted by Hammy71 View Post
I hate going to a brew pub and they decide to serve pretentious culinary food. At a pub, I want pub food. The smothered fries, pretzels, chicken wings/tenders, burgers, pizza. Stuff like that. Anything that has a 'presentation'....should not be there. At least, that's what I want.
For the most part I agree with you. At very least offer some fat guy finger foods.

I'm a wings kinda guy. With a good beer a good teriyaki type sauced wing is heaven!!
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Old 08-15-2013, 01:29 PM   #57
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Crab Rangoon with a little ginger/scallion/soy dipping sauce could be good...
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Old 08-15-2013, 09:42 PM   #58
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Quote:
Originally Posted by Melana View Post
When i'm making dough it tends to be close to sticky. Have you worked with sourdough before? I'll use 1C of flour and 1C of water (volume) to that I add about 1/2 C of well fed starter. Mix well and let rest at room temperature overnight.
Next morning I add 1 cup of Bobs Red Mill 12 grain cereal and enough flour and water (Sorry i usually don't use a recipe) to bulk up the dough to the volume that I'm aiming for. I also add a palmfull of salt and a healthy dose of olive oil here. Instead of the BRM cereal you can use spent grains esp if it's from a brew with wheat/rye/oats.
add the dough to a well oiled bowl and let rest covered for an hour. Then every hour for a few hours fold the dough twice (i've found this helps with texture... you know, gluten and all...)

Does this help?
Wow! Sounds like we kinda cook alike, I rarely measure anything (except in my hand) & usually just eyeball it & use my nose to tell me when it's enough of something. I'm a n00b when it comes to sourdough; I've made pancakes & waffles from a mix & from scratch and helped with bread a time or two, but that's about it. I'll have to save this for a day off so I can devote some time & attention to it. Thanks for sharing your "recipe"/method, it really does sound tasty & would be a hit at my house if I can do it correctly. We all love brats & polskas as well as sourdough and this will be a novel way of enjoying both; my niece & nephew will love 'em.
Regards, GF.

 
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Old 08-15-2013, 10:15 PM   #59
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If you need some sourdough I could mail you some....

 
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Old 08-16-2013, 01:13 PM   #60
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Quote:
Originally Posted by Melana View Post
If you need some sourdough I could mail you some....
I appreciate the offer.
I usually use this:
http://www.madeincalifornia.net/GR1001.html
Will that work? Regards, GF.

 
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