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**Seaworthy Lass** · 05-04-2016, 14:12

Quote:

Originally Posted by arsenelupiga

here is one from bread maker expert:

excellent bread can be made from excellent ingredients only.

flower that anglo world produces is substandard that's why such a difference.

if one tries hard, can find proper flower in anglo world but will be expensive.

Standard commercial bread may be yuk in the UK and the US (same in Australia), but reasonable bread flour is not hard to source, and although it may be several times more than standard flour, is is still dirt cheap.

Try Amazon UK, search for "bread flour" and find some that is stone milled (eg Shipton Mill). Fantastic results for a pittance!

Like Lizzy and Mike, I make bread by hand on board (dough takes 10 minutes and kneading is pleasure, not a chore

). When it is cooler I use a hot water bottle to guarantee a quick rise. If is baked flat like focaccia, it takes around 12-15 minutes to bake, using little gas.

Ingredients store easily for a year at least and nothing beats the smell and taste of freshly baked bread on board.

For those of you with power and room to spare, I think a bread maker is a great alternative

.

SWL

Lizzy Belle · 05-04-2016, 14:49

Quote:

Originally Posted by sailcruiser

My dad's family had a variety of Dutch dishes he asks me to look for. Egg bread tops the list followed by a nasty sounding potato and cabbage dish.

I'll ask around - I come from a long, long line of bakers so my mother might know

The potato & cabbage dish ... zuurkool stamppot maybe? It's basically sourkraut with mashed potatoes and a "rookworst" - a type of sausage (which I detest hahaha).

**Dockhead** · 05-04-2016, 15:10

Quote:

Originally Posted by a64pilot

I don't know what a BLEVE is, but I have filled a many a fork lift tank from a bulk tank, forklift tank had a bleed valve on it, you opened it when filling from the bulk tank to relive pressure, and when liquid came out, you closed the valve as the tank was full.
I'm sure valve had a dip tube and tank wan't full, but had gas space above the liquid.

That was my first real job back in the late 70's, fork lift driver

Very dangerous, bad practice -- 70's ideas about safety I guess.

This is a BLEVE:

Click image for larger version

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Size: 28.1 KB
ID: 122058

More here: https://en.wikipedia.org/wiki/Boilin...apor_explosion

LPG tanks should be filled by weight, leaving exactly the right amount of expansion space in them. You can't tell by pressure, contrary to the case with compressed gasses, including CNG.

**Dockhead** · 05-04-2016, 15:17

Quote:

Originally Posted by Lizzy Belle

I'll ask around - I come from a long, long line of bakers so my mother might know

The potato & cabbage dish ... zuurkool stamppot maybe? It's basically sourkraut with mashed potatoes and a "rookworst" - a type of sausage (which I detest hahaha).

Yum.

That's Rauchwurst, a German recipe, and to my palate at least, extremely delicious. With potatoes and cabbage, makes a superb Eintopf.

44'cruisingcat · 05-04-2016, 18:49

Quote:

Originally Posted by Dockhead

Very dangerous, bad practice -- 70's ideas about safety I guess.

This is a BLEVE:

Attachment 122058

More here: https://en.wikipedia.org/wiki/Boilin...apor_explosion

LPG tanks should be filled by weight, leaving exactly the right amount of expansion space in them. You can't tell by pressure, contrary to the case with compressed gasses, including CNG.

You don't tell by pressure, you tell when an LPG tank is full by level. The vent is connected to a short dip leg, so the tank will start to vent liquid before it is filled right up to the top. It's actually impossible to fill a tank 100% with liquid. The dip leg is designed to allow the correct vapour space.

I've filled dozens of LPG bottles. It's not difficult.

sailcruiser · 05-04-2016, 21:10

Quote:

Originally Posted by s/v Jedi

Can you describe what the egg bread looks like? It may be what the Dutch call "eierkoek" which is a round, little flat kind of bread much like bananabread in consistency.

I will call dad in the morning and check but I think it has a heavier type consistency. Banana bread sounds about right. I know it's popular amongst the Flemish immigrants where my dad grew up. Not sure if that helps but figured anything may help narrow it down. I'll let you know tomorrow once I speak to him. Thanks!

SC

Schooner Chandlery · 06-04-2016, 13:06

Quote:

Originally Posted by s/v Jedi

I have actually tried that and it is absolutely horrible. If dying from hunger, I would rather eat my shoes.

Then the person baking it screwed up. And that is really hard to fathom since it is really no-brainer.

Sent from my iPhone using Cruisers Sailing Forum

sailcruiser · 06-04-2016, 18:13

Quote:

Originally Posted by Lizzy Belle

I'll ask around - I come from a long, long line of bakers so my mother might know

The potato & cabbage dish ... zuurkool stamppot maybe? It's basically sourkraut with mashed potatoes and a "rookworst" - a type of sausage (which I detest hahaha).

Lizzy Belle,

First forgive me for my inability to spell this in Dutch.

The bread is not as heavy heavy as banana bread but close. He said it is light yellow in color and the word he recalls spelled as I heard it 'coo-ka stu-tin'.

The potato and cabbage is again spelling as best I can 'potaten may sa-low'.

The family is Flemish if that helps at all.

Any help much appreciated!

SC

Lizzy Belle · 08-04-2016, 14:53

Quote:

Originally Posted by sailcruiser

The family is Flemish if that helps at all.

So we're not looking for Dutch recipes, but Belgian recipes

Apparently, they do actually call brioche "eierbrood" (egg bread), as do some Dutch people. So that's one mystery solved; it really is brioche.

As to the "potaten may sa-low" - is this a (cold) salad we're talking about?

sailcruiser · 09-04-2016, 07:32

Quote:

Originally Posted by Lizzy Belle

So we're not looking for Dutch recipes, but Belgian recipes

Apparently, they do actually call brioche "eierbrood" (egg bread), as do some Dutch people. So that's one mystery solved; it really is brioche.

As to the "potaten may sa-low" - is this a (cold) salad we're talking about?

Honestly could be either. My fathers mother was from the Holland. His dad was Flemish.

I asked dad about the brioche and he said it was much heavier closer to the banana bread Jedi mentioned. I'm almost thinking a light cake type thing.

The other I recall is cooked and smelled awful. (I was about 5 last time it was made.) potatoes, cabbage and eggs are what he recalls. Whether it's served cold I don't know. Thanks for asking around. It was at least worth the question. Could you guess at the dutch spelling of these dishes based on what I said above? It may help my searches.

Thx!

SC

Lizzy Belle · 09-04-2016, 12:40

Quote:

Originally Posted by sailcruiser

I asked dad about the brioche and he said it was much heavier closer to the banana bread Jedi mentioned. I'm almost thinking a light cake type thing.

Maybe eierkoeken - big round shaped soft 'cookies' -- something in between bread and cake.

Quote:

Originally Posted by sailcruiser

potatoes, cabbage and eggs are what he recalls. // Could you guess at the dutch spelling of these dishes based on what I said above?

I can when we've figured out which dishes we're talking about

Can you see if the eierkoeken look / sound familiar to him? The cabbage / potatoes / eggs ... not ringing any bells yet ...

Caribbeachbum · 09-04-2016, 13:32

Unless you're talking about your boat mate (and possibly even then), a breadmaker is very nearly a one-trick pony. A stand mixer takes up maybe a little more space, but it does vastly more cool stuff, to include rolling out pasta. And homemade pasta is yummy.

On the bread, it doesn't even have to take all that long. You can make an extra-large batch of slightly-wetter-than-ideal dough, and once risen, keep it in the fridge. Just take off enough for a small boule, knead it a bit, let it rest a bit, and bake it up. After a four-five days, the bread will start to come out a little alcoholy, but still delicious, and you're probably drinking beer with it anyway.

As an off-topic note, the most useful non-nautical book you might have on your boat is Ratio, by Michael Ruhlman. But it's not too off-topic, since baking is unforgiving of incorrect ratios.

Caribbeachbum · 09-04-2016, 13:38

Quote:

Originally Posted by Lizzy Belle

Maybe eierkoeken - big round shaped soft 'cookies' -- something in between bread and cake.

ooo, I remember that! But my very German girlfriend (I lived near Hameln for a bit in the 80s) called it Eierkuchen. An eggy pancake-like bread thing that was delicious.