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Other than Brewing => All Things Food => Topic started by: 1vertical on May 18, 2011, 06:02:19 AM

Title: Rye Bread
Post by: 1vertical on May 18, 2011, 06:02:19 AM
I gotta have it!  Russian, Jewish, Dark....Caraway seeds on
spaghetti, ravioli, pizza, RYE baby RYE....Good in beer too...
And the Whiskey....oh Yeah....wonder I don't get St.Anthony's Fire....
Title: Re: Rye Bread
Post by: euge on May 18, 2011, 06:51:59 AM
I gotta have it!  Russian, Jewish, Dark....Caraway seeds on
spaghetti, ravioli, pizza, RYE baby RYE....Good in beer too...
And the Whiskey....oh Yeah....wonder I don't get St.Anthony's Fire....

I love rye bread. Caraway too. Spaghetti?
Title: Re: Rye Bread
Post by: phillamb168 on May 18, 2011, 07:34:24 AM
Don't forget pumpernickel! My FAVORITE burger is the Goose Island brewpub's burger - mix of bison and beef, loads of freshly ground black pepper, roasted garlic pieces, stilton cheese, pumpernickel bun. Nom.
Title: Re: Rye Bread
Post by: punatic on May 18, 2011, 08:04:41 AM
I am the bread maker in the family... and then one day BAM, my wife makes this amazing pumpernickel bread.  Chewy, sour, rich, rye, caraway...  awesome!  

Says I, "Where you been hiding this all these years baby?!

Now she makes two loaves twice a week (says the secret is unsweetened chocolate powder).  I can eat a whole loaf by myself in one sitting.

Pumpernickel = devil's fart
Title: Re: Rye Bread
Post by: gordonstrong on May 18, 2011, 10:43:01 AM
Don't forget pumpernickel! My FAVORITE burger is the Goose Island brewpub's burger - mix of bison and beef, loads of freshly ground black pepper, roasted garlic pieces, stilton cheese, pumpernickel bun. Nom.

+1  I probably order that every other time I'm there.
Title: Re: Rye Bread
Post by: nicneufeld on May 18, 2011, 05:44:51 PM
Rye makes lovely bread, beer, and whiskey that's for sure!  Caraway in spaghetti may be a bridge too far for me, but if you like caraway, snag some akvavit!  Rye bread, cheese, smoked salmon or gravlax, and cold akvavit...skal!
Title: Re: Rye Bread
Post by: jaybeerman on May 18, 2011, 08:45:37 PM
Rye and pumpernickel are awesome in just about every form.  Rye pizza crust is killer.  I even make rye noodles for my chicken noodle soup.  Ok 1vert I need an explanation of the caraway in spaghetti.  How much?  Is it part of the cooking process or sprinkled on top?

hmm, will have to try akvavit
Title: Re: Rye Bread
Post by: 1vertical on May 19, 2011, 04:34:38 AM
Rye and pumpernickel are awesome in just about every form.  Rye pizza crust is killer.  I even make rye noodles for my chicken noodle soup.  Ok 1vert I need an explanation of the caraway in spaghetti.  How much?  Is it part of the cooking process or sprinkled on top?

hmm, will have to try akvavit


Jay, I prefer it cooked in with a batch...but it gets in the wife's dentures and she does not
like it because of that so....If she cooks the spaghetti, I just sprinkle it on top.  As for how
much, I would not mind a Heaping teaspoon in a 12 inch skillet full of sauce....more or less..
(prolly more).  
Caraway is commmonly used in the Italian sausage and that is where I found that It goes
well in Spaghetti for me....so, If I make sauce that is shy on the Italian Sausage I just
add a jag of Caraway for the void.
http://www.ehow.com/list_6896622_common-italian-spices.html (http://www.ehow.com/list_6896622_common-italian-spices.html)
Title: Re: Rye Bread
Post by: euge on May 19, 2011, 06:43:49 AM
When I lived in Europe we could get a caraway gouda. I can always get cumin gouda but never caraway. Haven't had caraway gouda in over 25 years. :-\
Title: Re: Rye Bread
Post by: jeffy on May 19, 2011, 11:37:30 AM
This reminds me of a beer and food pairing a friend and I did last year.  He made these little Reuben sandwich sliders and I paired my Export lager with them, but I added the caraway seed to the beer instead of the bread.  It was a great match.  The beer smelled like rye bread.
Title: Re: Rye Bread
Post by: jaybeerman on May 19, 2011, 03:57:34 PM
If she cooks the spaghetti, I just sprinkle it on top.  As for how
much, I would not mind a Heaping teaspoon in a 12 inch skillet full of sauce....more or less..
(prolly more).  
Caraway is commmonly used in the Italian sausage and that is where I found that It goes
well in Spaghetti for me....so, If I make sauce that is shy on the Italian Sausage I just
add a jag of Caraway for the void.
http://www.ehow.com/list_6896622_common-italian-spices.html (http://www.ehow.com/list_6896622_common-italian-spices.html)

cool, thanks. I use caraway in potato soup all the time for the same reason (shy on sausage). but most of the time i use a touch of fennel for my potato soup and my spaghetti.  looks like a few experiments are in order.
Title: Re: Rye Bread
Post by: 1vertical on May 19, 2011, 04:18:54 PM
Post back your impressions and maybe we can get nic to come over to the caraway side!  :-*
Title: Re: Rye Bread
Post by: jaybeerman on May 19, 2011, 04:31:09 PM
Post back your impressions and maybe we can get nic to come over to the caraway side!

will do.  i should mention that I'm on a stirfry kick and haven't fixed anything else for a few months.  i can't get enough ginger and sambal oelek but i'll try to work in some caraway spaghetti
Title: Re: Rye Bread
Post by: bluesman on May 19, 2011, 04:32:53 PM
One of my favorite sandwiches is Imported Polish Ham + Imported Swiss cheese + sliced deli pickle + stone ground mustard on some fresh Rye Bread.   :)
Title: Re: Rye Bread
Post by: nicneufeld on May 19, 2011, 06:46:20 PM
Post back your impressions and maybe we can get nic to come over to the caraway side!  :-*

My wife is a traditional American fare sort of girl at heart, and she usually tolerates me when I get creative, but as much as she loves pasta she might murder me if I tinkered with it as such.  She barely let me put in fennel at first!  :D

Caraway just makes me think of Eastern or Northern Europe!  Which in turn makes me want to go find a bottle of Aalborg...
Title: Re: Rye Bread
Post by: 1vertical on May 24, 2011, 04:08:19 PM
Ok it is nic's wife we need to convince...hmmmm
any result yet jay?
Title: Re: Rye Bread
Post by: jaybeerman on May 24, 2011, 08:47:35 PM
any result yet jay?

nope not yet still sounds good though
Title: Re: Rye Bread
Post by: jaybeerman on August 25, 2011, 03:45:07 PM
***UPDATE***

Ok Dave, I know you're a hurtin unit right now and that's no fun.  Hopefully the following at least brings a smile.  cheers, j


I finally tried the caraway spaghetti pizza.  OMG did this work out!  I'm so glad I gave this a whirl. Thanks dave, seriously good stuff.  I would definitely recommend cooking it in the sauce like dave mentioned.  Here's what I did - I made my usual soffritto base, bastardized this time because I used all garden stuff, so I used a cup of carrots, a cup of squash and two cups of onion.  These were, minced, fried med hard in a generous amount of olive oil until "amber" or medium.  I added a very small handful of minced flat leaf parsley and a very small handful of minced fresh marjoram, both from the garden. Then I blended roughly 1.5-2 lbs of garden tomatoes and added them to the pot.  Mixed well and added a heaping TBS of caraway, put the lid on.  Within 3 minutes there was major caraway smell in the kitchen.  At this point I tasted the sauce and was a bit pissed off that dave had mislead me, the sauce was dominated by caraway.  BUT, within 5 minutes or so the flavors had perfectly blended and the sauce had a heavenly aroma.  I let the sauce thicken for a while.  I didn't take time to make dough, so I went with the premade "Tuscan Six Grain Old World Pizz Crust" from Rustic Crust.  Next I rubbed the crust with olive oil and added tomato/soffritto/caraway sauce generously.  There wasn't much in the fridge so I went to the garden again for squash and savoy cabbage (sliced and shredded).  Then I added mushrooms and sharp white cheddar.  In the oven it went @ 500f for about 16 minutes (@ 5000 ft elevation).  The caraway worked perfectly with the crust and the sauce.
Title: Re: Rye Bread
Post by: 1vertical on August 25, 2011, 04:03:22 PM
                 

                             ;D           :D               ;)

Jason, THANK YOU for trying this and putting the results on the thread.  I was so
glad to see that "BUT" in the post.  I am also glad that this did work out for you.
BTW, I often get Papa Murphy's pizzas and add some contadina squeeze bottle
pizza sauce to the top of the pizza then sprinkle with some CARAWAY and that
just works so good for me! 

Today I got up and was not totally pain free but my pain level was greatly diminished.
thanks for the positive thoughts.....Maybe now nicneufeld will not be so skittish....... ???
Title: Re: Rye Bread
Post by: jaybeerman on August 25, 2011, 04:23:48 PM
I was so glad to see that "BUT"

umm...that's the first time I've heard that phrase from a male, I'll remind you that I'm happily married (to a female).

Yes it was delicious.  The first thought I had was, perhaps I need to make my rye pizza crust with caraway.  I'm thinking it might be good.

Contadina??? I'll have to look that up
Title: Re: Rye Bread
Post by: 1vertical on August 25, 2011, 05:03:30 PM
ROFL   :-[

(http://ecx.images-amazon.com/images/I/41jbhK40g9L._SL500_AA300_PIbundle-12,TopRight,0,0_AA300_SH20_.jpg)
Title: Re: Rye Bread
Post by: nicneufeld on August 25, 2011, 06:02:20 PM
I used to use that stuff regularly, but now I just use the cheap generic brand cans, which works fine after I've doctored it up enough.  A bit of ajvar in pizza sauce adds a nice red pepper kick as well.

Got to say, I really do love caraway, I just don't feel the inclination to make my Italian-American food with that flavor!  What can I say, I'm traditional...give me fennel instead.

However, I say again, akvavit is a thing of splendour for caraway lovers.
Title: Re: Rye Bread
Post by: jaybeerman on August 25, 2011, 06:52:47 PM
Got to say, I really do love caraway, I just don't feel the inclination to make my Italian-American food with that flavor!  What can I say, I'm traditional...give me fennel instead.

Wow a brewer who just won't try something new  ;) I'm shocked!  :)

still need to try akvavit
Title: Re: Rye Bread
Post by: nicneufeld on August 25, 2011, 08:12:55 PM
Hey, if it makes you feel better, I'll sprinkle some caraway on my pasta next time, as long as you agree to sprinkle asafetida and fish sauce on your next slice of apple pie!   ;D
Title: Re: Rye Bread
Post by: 1vertical on August 25, 2011, 08:35:03 PM
Hey, if it makes you feel better, I'll sprinkle some caraway on my pasta next time, as long as you agree to sprinkle asafetida and fish sauce on your next slice of apple pie!   ;D
That is a fair request nic...but for the record, I ain't gonna....(gmphhh) ;)
Title: Re: Rye Bread
Post by: tschmidlin on August 25, 2011, 08:38:20 PM
I don't think it's a fair request at all.  Who "sprinkes" asafoetida on anything?  As far as I know it is always cooked.  You know, so it tastes less like a corpse. ;)

A little fish sauce cooked in with an apple pie might be good though. :)
Title: Re: Rye Bread
Post by: morticaixavier on August 25, 2011, 09:50:16 PM
IA little fish sauce cooked in with an apple pie might be good though. :)

No way nothing goes on my apple pie but ice cream or maybe some melty cheddar cheese.
Title: Re: Rye Bread
Post by: jaybeerman on August 25, 2011, 11:11:40 PM
Hey, if it makes you feel better, I'll sprinkle some caraway on my pasta next time, as long as you agree to sprinkle asafetida and fish sauce on your next slice of apple pie!   ;D

 :D
hmm, poop/garlicy/fish apple pie, sounds aromatic with depth of flavor!  I'll mull it over for a few days and then decide.  I do flavor a lot of dishes with fish sauce (umami), but have yet to try it on apple pie.
Title: Re: Rye Bread
Post by: tschmidlin on August 26, 2011, 06:08:02 AM
IA little fish sauce cooked in with an apple pie might be good though. :)

No way nothing goes on my apple pie but ice cream or maybe some melty cheddar cheese.
I think a small amount cooked in it could add a layer of complexity that could be interesting.  I'd want to use less salt and a small enough amount of fish sauce that you wouldn't be able to pick it out.  And I fully admit that the result could be disgusting. :)  When our apples are ripe I might throw some in an apple crisp.
Title: Re: Rye Bread
Post by: euge on August 26, 2011, 06:43:19 AM
Wouldn't it be like adding MSG to the pie? That's basically what it is right? Salty MSG. Or Natural Flavoring...

I say give it a try. I would but I don't eat sweets.
Title: Re: Rye Bread
Post by: tschmidlin on August 26, 2011, 09:21:01 AM
I don't know.  Our fish sauce has no MSG, it is just anchovy extract and salt.  Then again, they don't give ingredients for anchovy extract . . .
Title: Re: Rye Bread
Post by: beerocd on August 26, 2011, 12:14:21 PM
I don't know.  Our fish sauce has no MSG, it is just anchovy extract and salt.  Then again, they don't give ingredients for anchovy extract . . .

They're fermented, and then pressed. There's a pretty big thread over on a BBQ board about fish sauce. I'm not advertising for the guy, but the cut and paste I'm putting in next was pretty informative.

Red is the first authentic Vietnamese fish sauce to make it to these shores since the 1970s when the Vietnam war resulted in a trade embargo causing the Chinese and Thais to start making highly processed fish sauce to fill the gap. All fish sauces in the States today with exception of Thai Kitchen, are made with third and fourth pressing of anchovies with water, MSG, hydrolyzed wheat proteins and sugar added for flavor.

To make Red Boat we use an artisanal process that is 200 years old. We work with local fisherman in Phu Quoc Island Vietnam. Wild caught anchovies caught at specific times of year are salted with local sea salt minutes after leaving the waters off the island. We then place them in 10 foot high hand made tropical wood barrels that hold 14,000 lbs of fish, and slow ferment them at ambient tropical temperatures and humidity for 12-16 months. We then do barrel tastings, open the tap on the best barrels, blend, filter and bottle. It is extra-virgin, with Zero water, additives, sugar, or preservatives. Red Boat has more than double the naturally fermented protein content of the processed versions and it shows in umami levels. If you have ever heard of umami, or savoriness, this stuff is off the charts in it!
Title: Re: Rye Bread
Post by: jeffy on August 26, 2011, 12:48:06 PM

That makes me want to go buy some and I don't even like fish sauce.
Title: Re: Rye Bread
Post by: euge on August 26, 2011, 06:18:17 PM
I've gone through two bottles of the 3 Crabs Fish Sauce and am half-way through one of the Phu Quoc Fish Sauce. It just isn't for Asian food. Don't be afraid...

Oh... Caraway!
Title: Re: Rye Bread
Post by: nicneufeld on August 26, 2011, 06:29:07 PM
See, I was trying to make a bit of a joke with the fish sauce apple pie, but if you guys are seriously willing to try it, then I'll openly admit your palates are more "advanced" than mine!  :D 

I do put garam masala on a variety of atypical things...but its a pretty mild spice blend.  Great on roasted potatoes.

That ad copy for fish sauce has an opposite effect on me.  A bunch of fish stuck in a barrel for 12-16 months at ambient tropical temperatures?  GOOD LORD that is a factory I never want to tour!!!  At least when the scandinavians go for rotten fish (surstromming, rakfisk) they have slightly cooler temperatures on their side!
Title: Re: Rye Bread
Post by: euge on August 26, 2011, 06:33:14 PM
Garum!
Title: Re: Rye Bread
Post by: morticaixavier on August 26, 2011, 06:36:04 PM
See, I was trying to make a bit of a joke with the fish sauce apple pie, but if you guys are seriously willing to try it, then I'll openly admit your palates are more "advanced" than mine!  :D  

I do put garam masala on a variety of atypical things...but its a pretty mild spice blend.  Great on roasted potatoes.

That ad copy for fish sauce has an opposite effect on me.  A bunch of fish stuck in a barrel for 12-16 months at ambient tropical temperatures?  GOOD LORD that is a factory I never want to tour!!!  At least when the scandinavians go for rotten fish (surstromming, rakfisk) they have slightly cooler temperatures on their side!

now garam masala might be okay on pie. Maybe garam masala ice cream. Hmm Garam Masala Coconut sorbeto with apple, raisin and dried mango gallette. Now that's an idea.

**EDIT** to bring it back to to topic. how about apple raisin, dried mango and caraway gallette
Title: Re: Rye Bread
Post by: bluesman on August 26, 2011, 06:47:28 PM
I've gone through two bottles of the 3 Crabs Fish Sauce and am half-way through one of the Phu Quoc Fish Sauce. It just isn't for Asian food. Don't be afraid...

Oh... Caraway!

I work with a Chinese guy that buys Three Crabs Fish Sauce as well as other asian delights for me when he goes to the asian market in Philly. Really fine sauce...not very enviting from an aromatic standpoint but the flavor is fabulous.
Title: Re: Rye Bread
Post by: beerocd on August 27, 2011, 01:15:28 AM
I work with a Chinese guy that buys Three Crabs Fish Sauce as well as other asian delights for me when he goes to the asian market in Philly. Really fine sauce...not very enviting from an aromatic standpoint but the flavor is fabulous.

Ask Cap about it, he's on his second bottle of Red Boat already and he used to use 3crabs.
Title: Re: Rye Bread
Post by: bluesman on August 27, 2011, 02:31:50 AM
I work with a Chinese guy that buys Three Crabs Fish Sauce as well as other asian delights for me when he goes to the asian market in Philly. Really fine sauce...not very enviting from an aromatic standpoint but the flavor is fabulous.

Ask Cap about it, he's on his second bottle of Red Boat already and he used to use 3crabs.

Will do.  :)
Title: Re: Rye Bread
Post by: jaybeerman on August 27, 2011, 06:24:27 PM
ok folks but the real point here is that caraway kicks a$$ !!!  :)







dammit, now I have to hunt down the fishsauce too.  sounds awesome
Title: Re: Rye Bread
Post by: 1vertical on August 27, 2011, 10:56:20 PM
ok folks but the real point here is that caraway kicks a$$ !!!  :)

dammit, now I have to hunt down the fishsauce too.  sounds awesome


I was thinking the same thing Jason...but I know that I am out here in
BFEwHyO....and there isn't any...at least any you would care to ingest.
Title: Re: Rye Bread
Post by: jaybeerman on August 28, 2011, 07:23:44 PM
I was thinking the same thing Jason...but I know that I am out here in
BFEwHyO....and there isn't any...at least any you would care to ingest.

you're not brewing any fishsauce right now?
Title: Re: Rye Bread
Post by: euge on August 28, 2011, 07:51:51 PM
I think you could. Fish. Salt. Barrel. Sun. After a year or so you drain the liquid off. Fish sauce.
Title: Re: Rye Bread
Post by: 1vertical on September 12, 2011, 02:39:58 AM
I think you could. Fish. Salt. Barrel. Sun. After a year or so you drain the liquid off. Fish sauce.

MMMM Garum!
Title: Re: Rye Bread
Post by: euge on September 12, 2011, 06:56:03 AM
Muahahah!

Garum!