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Galaxy S3 Watering Hole

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Lox and salmon in general is popular in the Jewish food culture (not trying to stereotype, it's more or less true).
From Wiki:
The word lox is derived from the Yiddish word for salmon, לאַקס (laks), which ultimately derives from the Indo-European word for salmon, laks.[4] The word lox has cognates in numerous European languages that also derive from one of the Indo-European languages.
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Edit: Dough is moving a little too fast now. Trying to cool it a little to slow it down.
 
No "processed" sugar? Alright, won't touch that one. ;)
You could always try making it yourself. I've had some versions from Whole Foods that are solid. Don't remember the brand though, but you can probably find it.
Ah, this sounds like a solid recipe:
http://www.thekitchn.com/how-to-make-homemade-nutella-166472
You can always sub out the powdered sugar for agave syrup or honey, but I'd go with whatever is milder.

So bread should turn out well. Thinking BLTs for dinner. :D
 
dreadnatty08 said:
No "processed" sugar? Alright, won't touch that one. ;)
You could always try making it yourself. I've had some versions from Whole Foods that are solid. Don't remember the brand though, but you can probably find it.
Ah, this sounds like a solid recipe:
How to Make Homemade Nutella | The Kitchn
You can always sub out the powdered sugar for agave syrup or honey, but I'd go with whatever is milder.

So bread should turn out well. Thinking BLTs for dinner. :D
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I'm sure I could use the stevia plant I have growing and coconut oil ? hmmmm.....

Ok, something else on my bucket list !
 
Thanks, I'm really happy with it, at least appearance wise. ;)
Looking forward to cutting into it once it's cooled. Need to make something a little smaller though. :)
Hoping to get to Whole Foods in the coming days to pick up some rye flour (among others) and do some more experimenting. Just got my schedule for the new job. Pysched about 10hrs x 4days a week. Three days off a week?! :eek: Super giddy.
 
dreadnatty08 said:
Thanks, I'm really happy with it, at least appearance wise. ;)
Looking forward to cutting into it once it's cooled. Need to make something a little smaller though. :)
Hoping to get to Whole Foods in the coming days to pick up some rye flour (among others) and do some more experimenting. Just got my schedule for the new job. Pysched about 10hrs x 4days a week. Three days off a week?! :eek: Super giddy.
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I'm in virtual carb heaven
 
kymberlin said:
Oh, I am a cook.... not a baker. I do my simple stuff, but I hate measuring. Lol
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My scale, while not ideal, is my best friend. :)
(actually, I have two. The other is affectionately called my "crack scale" since it has a .5gm sensitivity ;)).
Another photo:

The flavor isn't as developed as I'd like, but I think it's pretty darn good. :D
 
dreadnatty08 said:
My scale, while not ideal, is my best friend. :)
(actually, I have two. The other is affectionately called my "crack scale" since it has a .5gm sensitivity ;)).
Another photo:

The flavor isn't as developed as I'd like, but I think it's pretty darn good. :D
Click to expand...

*pulls out the "I can't believe it's not butter spray"*:p

looks great Dread :)
 
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