Eat at Joe's!

We Get Letters IV — We're Bready And International

 

Hi,

 

I have been looking all over for a quality durum wheat flour receipt. I have an intolerance to the common bread wheat flour and also spelt wheat flour, so I have to rely on the likes rye, barley, corn, durum and so on.  I have been able to make a bread using all of the above except for durum.  All of the breads come out with a of crumbly, brick like, flat and moist characteristics combinations although good in taste.  What I would like to do now is to try using durum flour to create bread and the likes of hamburger or hot dog buns.

In my perspective the use of durum because of a higher gluten content should allow the dough the rise more, and create nice "wheat" bun like texture.

Since I have seen on your blog that you have been making 100% durum bread, I suppose you have a good receipt.

Thanks for the help.

Regards,

Luka F...ž

---

Luka,


Thanks for writing.  I don't have a particular recipe/receipt.  I
usually just substitute some or all of the bread or regular flour in a
recipe with durum flour.  It's not exactly the same, but it's close.

One thing I've noticed is that at first, the durum flour gives the
impression that it's going to absorb more water.  I think it does, but
after the dough sits a few minutes, it seems to loosen up a little
bit.  So you may need more water or other fluid, but maybe not so much
as you might think.

If you don't like the texture you get with 100% durum flour, I'd
suggest substituting some of a flour you can use for some of the durum
flour.  Maybe that will get you more of the texture you want.

Do you mean that you can eat durum flour ok, but not other wheat
flours?  If that's the case, I'm really surprised, because durum flour
is pretty close to wheat flour.  I would assume durum wheat is closer
to regular wheat than spelt, but I guess it depends on exactly what
you're allergic to.  I guess it could also depend on what type of
durum flour you're using.  Do you know what kind or brand it is?
Where do you get it?  I'm just curious.  I get mine from a local
bakery, and I've seen the bags, so I know it's durum flour.  But I
can't remember right now what the brand is.

Thanks for writing.  I'm sorry I can't be more helpful, but I wish you
good luck.


Take care,

Joe

---

So, anyone else have any better help for Luka?  I guess I could have pointed him at a couple cookbooks, but I assume he's in Croatia and might not have access to books I have.  

What I've read is that the gluten in durum flour doesn't provide so much rise as with regular bread flour.  Gluten is actually a bunch of proteins (gliaden & glutenin at a minimum, I think), and the protein mix in durum flour is good, but less than ideal.  

We Get Letters III: The Haggis

Hi Joe-

I'm a follower of your blogs, and I figure if there's one person in Durham who might know where to find it and be brave enough to eat Haggis (even though it's not a pork product), it's probably you-- Any suggestions?  I'm hoping to host a Burns Supper in a couple of weeks and want to serve Haggis-- so far, though, my only solution is flying it in from a place up in New Jersey...

Thanks for any tips on locating some.

-James

[Hyperlinks added by Joe.]

Well gang, I'm stumped.  I've no freaking idea how James would do this, or where to even start.  I mean, to start with, you've got to get a sheep's stomach.  After that it gets worse. 

So, any ideas, gentle readers?  Please post any haggis solutions you might have in the comments.  Robert Burns's birthday is January 25th, and I assume James wants to hold his Burns dinner around that time.  That means he's got a little over 2 weeks to come up with his haggis.  Let's get cracking! 

By the way, I'm quite flattered.  :)

We Get Letters II

Ever since I set up the e-mail address for this blog, I've been surprised at the amount of e-mail I get.  I also have to confess to a certain amount of non-infallibility, along with perhaps some terminological inexactitude.  For instance, today I got a note from H:

Joe,

Still reading your blog daily! 

I have family coming from out of town and we are looking for a local restaurant that is open for Thanksgiving dinner: nice, but not too expensive.  Have you any suggestions?

Best,
H

Dear H,

Thanks for reading the blog and writing me. 

It's been so long since I went out on Thanksgiving that I must confess to having no idea.  The last time I went out for dinner on Thanksgiving or Xmas, it was to a Chinese restaurant -- and thank god they were open -- but they aren't even in business anymore. 

Fortunately, this blog has millions¹ of readers, some of whom I'll bet have an opinion on where to go for dinner on Thanksgiving.  Personally, were I to do without tradition here (tradition in this case: being at my own house or a guest at someone else's, cooking Way Too Much food, and eating myself silly), I probably would still decide on a Chinese restaurant or the like.  I can't tell from your note whether you want a more traditional turkey-and-dressing type dinner or not.  Perhaps you'll visit again and leave us a comment, and perhaps our readers will work their magic and come up with exactly the right place? 

Good luck.  If you do find the right establishment, could you let us know?  I'm sure you're not the only person in this particular boat. 

Love,
Joe

¹: Yet another example of my occasional terminological inexactitude.

 

We Get Letters

Our new European correspondent, code-named "Grådý," has been vacationing in Sicily for the past few weeks.  Of course he's working, even while on vacation, because "Eat at Joe's!" inspires that kind of loyalty.  He is helping us build an eating force of extraordinary magnitude.  He has our gratitude.  Where was I?  Oh yes, Sicily: Grådý found an eating guide of extraordinary plenitude: the Osterie & Locande D'Italia: A Guide to Traditional Places to Eat and Stay in Italy.  It's by the Slow Food folks in Italy, and written in English.  Our correspondent says it's "the single best resource we took with us."  Good enough for me.  I plan to pick up a copy before the next time I wind up wandering around in the Mediterranean.