I wish I were an... Instructables member KentsOkay, could have been Better or Best, being schooled at Party Hahvard U, can make these delishous homemade hot dog buns.
KentsOkay always talks about his native Texas andbrags talks a lot of steer. But when it comes to sizing things up, this instructable matters. He's mentioned something about the size of those Texas weiners or was that being one..., now how about a bun to slide that footlong in. Yes, seems there is shrinkage after cooking.
When a regular hot dog bun will not do, you have to make this giant hot dog bun. Why do they come 8 to a pack when there are 10 dogs in a package?
And from Wikileaks, industrial applications of this same recipe may be used to make hamburger buns too. I think they charge different prices for the same product weight. Hmmm...
Perfect to make for the Superbowl or for the couch potato since you need not get up to refuel or empty the tank as often.
KentsOkay always talks about his native Texas and
When a regular hot dog bun will not do, you have to make this giant hot dog bun. Why do they come 8 to a pack when there are 10 dogs in a package?
And from Wikileaks, industrial applications of this same recipe may be used to make hamburger buns too. I think they charge different prices for the same product weight. Hmmm...
Perfect to make for the Superbowl or for the couch potato since you need not get up to refuel or empty the tank as often.
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This is really the result of cleaning out the fridge and finding stuff hid in the pantry.
Flour - a few cups? I have a 5 lb bag and I gauge what I make by seeing how much room I have in my mixing bowl
an egg, uncooked - gotta spell things out for people
some cream - quarter cup? , we ran out of milk - hey, I thought everyone else here was lactose intolerant - usually about a cup - for lightness
butter - 1/2 a stick or whatever you have left, melted - you can use any other liquid fat, really for flavor and lightness
yeast, still working on polishing off that giant block from the warehouse club store
Mashed potato flakes - Look to the left. Look to the right. Good chance you will find some or someone but you can also mash up a freshly boiled potato, let it cool if you do
dash of salt
a spoonful of sugar - maybe two or three
a package of hot dogs
mustard
sauerkraut, onions in tomato sauce, and other condiments if you are not from New York City.
New York City is snowed and iced under so we still haven't gone to town to pick up more supplies yet.
Flour - a few cups? I have a 5 lb bag and I gauge what I make by seeing how much room I have in my mixing bowl
an egg, uncooked - gotta spell things out for people
some cream - quarter cup? , we ran out of milk - hey, I thought everyone else here was lactose intolerant - usually about a cup - for lightness
butter - 1/2 a stick or whatever you have left, melted - you can use any other liquid fat, really for flavor and lightness
yeast, still working on polishing off that giant block from the warehouse club store
Mashed potato flakes - Look to the left. Look to the right. Good chance you will find some or someone but you can also mash up a freshly boiled potato, let it cool if you do
dash of salt
a spoonful of sugar - maybe two or three
a package of hot dogs
mustard
sauerkraut, onions in tomato sauce, and other condiments if you are not from New York City.
New York City is snowed and iced under so we still haven't gone to town to pick up more supplies yet.
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>Speaks from experience<
(Of course, maybe I just did it wrong, and that's why...thinking about it, I guess bread yeast *would* work better for beer than wine!)
ah, for ceremonial or medicinal purposes only
S. cerevisiae is also used in wine making, but you have to be more careful to choose a particular strain, as the ones which best digest grain starches tend to give wine some pretty nasty off flavors. You also need strains which can tolerate higher ambient alcohol concentrations than typical S. cerevisiae.