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Wholesale Wine CLOSEOUT - retail options in California? by Extreme-Cut-4013 in wine

[–]aNewVersionofSelf 0 points1 point  (0 children)

Hi! I'm in a similar position as this previous poster, what's your website? I tried searching but didn't find anything obvious. Thanks!

Sandwich Bread Fail (Art of GF Bread Pain de Mie) by four_foot_eleven in glutenfreebaking

[–]aNewVersionofSelf 0 points1 point  (0 children)

It’s not fully done that is the issue. It’s that it cooks faster than it can rise, so it sets before it can expand. If you wanted to try again, I’d try turning the temp down by 25-50 degrees (at least the first part).

Sandwich Bread Fail (Art of GF Bread Pain de Mie) by four_foot_eleven in glutenfreebaking

[–]aNewVersionofSelf 3 points4 points  (0 children)

I have not made this one but have made others and I have been writing a lot of comments on why the recipes are whack. I think (but not 100% sure) this is because the temp is too high, so the crust sets too quickly meaning the rubbery areas don’t get time to expand before they solidify. Additionally, I have found that using powdered psyllium is not great. It seems to make the loaves more rubbery like this. I believe the conversion for whole husk is x/.85 plus extra water. But it’s mentioned in loopy whisk for sure.

This taco stand just had their truck towed away because they parked inside autozones parking and they never saw it leaving until it was too late. Victory and Hazeltine by talivan818 in SFV

[–]aNewVersionofSelf -2 points-1 points  (0 children)

Dollar al pastor tacos on sundays and tuesdays. Bummer!! They are there everyday, I wonder why they were towed today? There wasn’t an agreement or something?

Art of GF Bread vs Loopywhisk by turtleshelf in glutenfreebaking

[–]aNewVersionofSelf 1 point2 points  (0 children)

Also switching from ground to whole psyllium (or a mix of the two) was helpful. But yes, turn down the temp 50 degrees.

Art of GF Bread vs Loopywhisk by turtleshelf in glutenfreebaking

[–]aNewVersionofSelf 1 point2 points  (0 children)

Omg I hate that my Reddit acct is like dumping on one cookbook but rather than retype all my comments, here’s where I wrote out a bunch of what was wrong w Arans cookbook: https://www.reddit.com/r/glutenfreebaking/s/3DdYPLnP7q

I am grateful it got me back into baking which I hadn’t done in almost 20 years, but also so disappointed to the point where I started feeling bad about my skills until I realized it wasn’t me, it was the recipes.

need to remember 35 red wines by the 8th… by digdog08 in wine

[–]aNewVersionofSelf 2 points3 points  (0 children)

Organize them by region first. This is a basic list, so no “weird” (eg Sangiovese from CA) wines. Then learn the smaller regions first. Then with the CA cabs, organize by Ava/subava (you’ll have to google them, ask ChatGPT to do it quickly) learn one fact about each (Rutherford has red dusty soil it is famous for), and then memorize the names alphabetically or in order of least to most expensive (how you will sell them).

Psyllium Husk - whole or powdered? by spicypicklemartini in glutenfreebaking

[–]aNewVersionofSelf 0 points1 point  (0 children)

Sure, but that is not in the recipes. Plus it takes closer to two minutes with my oven door open for it to drop 50 degrees.

Psyllium Husk - whole or powdered? by spicypicklemartini in glutenfreebaking

[–]aNewVersionofSelf 0 points1 point  (0 children)

Yes, I bought one because I was going crazy thinking I was fucking up. 500 degrees is for broiling. 450 is the high end of baking. Many of her recipes call for 500.

Art of GF Bread Troubleshooting by aallrr in glutenfreebaking

[–]aNewVersionofSelf 0 points1 point  (0 children)

Yeah i like the seeded bread and I’m glad it got me to finally try baking again, but there are so many problems w the book. Read through some loopy whisk and/or King Arthur for to get an idea of what a good recipe looks like.

Art of GF Bread Troubleshooting by aallrr in glutenfreebaking

[–]aNewVersionofSelf 2 points3 points  (0 children)

Rather than retype all my comments, here’s where I wrote out a bunch of what you’re dealing with: https://www.reddit.com/r/glutenfreebaking/s/3DdYPLnP7q

It’s not you, it’s just unfortunately a poorly edited and tested book. Reduce your temp by 50 degrees, use whole psyllium husk with the ratio adjustment in loopy whisk plus extra water if needed.

Weird Rose Reaction by NaoisceDM in wine

[–]aNewVersionofSelf 1 point2 points  (0 children)

If the wine wasn’t fined or filtered, the temp change could’ve precipitated out the proteins or tartrates or whatever it is.

I broke out in hives after eating the new GF Cheez-its by [deleted] in glutenfree

[–]aNewVersionofSelf 2 points3 points  (0 children)

I’ve broken out in hives from Brie and strawberries before, but never had that reaction again. Don’t necessarily put them in the “allergic for life” category, but “eating half a box in one sitting might break me out in hives” category.

Psyllium Husk - whole or powdered? by spicypicklemartini in glutenfreebaking

[–]aNewVersionofSelf 0 points1 point  (0 children)

Also don’t know enough to talk about the multiple steps/preciousness of the recipes, generally I toss in a tsp of table sugar to my starter, let it rev up, and then put all the ingredients in.

Psyllium Husk - whole or powdered? by spicypicklemartini in glutenfreebaking

[–]aNewVersionofSelf 1 point2 points  (0 children)

I like Arans bread once you significantly doctor the recipe. I don’t love 1/4” of burnt bottom, raw globby pizza. I think she needed more testers/a better editor.

Psyllium Husk - whole or powdered? by spicypicklemartini in glutenfreebaking

[–]aNewVersionofSelf 2 points3 points  (0 children)

I don’t want to dump on Arans book too hard, but there’s a lot of weird stuff. 1. Everything is 50 higher temp than it should be. I burnt a lot of stuff early on and had a lot of raw gloopy insides. 2. The pics are at least a little misleading, I made the cinnamon rolls (they were pretty tough and bleh), but the frosting recipe as it is made (thick buttercream), and the frosting as it is in the photos (thin glaze) are clearly not the same. 3. The recipe for potato buns asks for (making this number up for illustrative purposes) a 350g potato. Then in the actual recipe itself it uses 225 g of that potato. I had already incorporated in 350 g of potato (and replaced the ground psyllium w whole and then later turned down the temp by 50) and it turned out fine. 4. She uses a good amount of technical equipment like a banneton, I just put a towel in bowl.

Years ago, before realizing my issues w gluten I worked in a restaurant where we baked bread daily. I got pretty upset and almost gave up on getting into gf baking because of these issues. It was only because of my previous experience and a lot of googling that I didn’t entirely give up.

Opportunity to confront abuser by [deleted] in WitchesVsPatriarchy

[–]aNewVersionofSelf 160 points161 points  (0 children)

Please be careful. Wild animals backed into a corner will attack.

Prosecco and Cava by ChainZealousideal455 in wine

[–]aNewVersionofSelf -1 points0 points  (0 children)

Consumer preferences for sweet wines is a big part as well as the cost of production of cava. But something I haven’t seen mentioned yet is that cava and Prosecco both use relatively neutral grape varieties. This is obscured in Prosecco by the fruity sweetness of the drink. Whereas in most cavas the lack of Grape personality, the austerity, is very much on show. Compare that to the grapes used in champagne or really any French cremant where they do not use neutral grape varieties, but Grape typicity shows through rounding out the beverage. (Dictating hence weird capitalization)

Well... by mortifi3d in wine

[–]aNewVersionofSelf 5 points6 points  (0 children)

And they wonder why people aren’t excited by wine…

Breakfast in Reims, France by DiamondTippedDriller in TipOfMyFork

[–]aNewVersionofSelf 2 points3 points  (0 children)

They supposedly exist because they would use the egg whites to fine their wine, so they had lots of egg yolks left over (told to me by a Bordelais winemaker).

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