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Italian Grissini (Breadstick)
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coxiella
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Joined: 31 Oct 2005
Posts: 673
Location: Singapore

PostPosted: Sun Feb 26, 2006 10:07 pm    Post subject: Italian Grissini (Breadstick) Reply with quote

Hi hi, anyone has tried making these yeasted breadsticks? Thanks in advance Smile
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Angie
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jerseymom
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Joined: 31 Dec 2004
Posts: 526
Location: usa

PostPosted: Wed Mar 01, 2006 3:26 am    Post subject: Reply with quote

Angie, just come to "torture" you in this condition of yours ... my grissini (store-bought), hehee...

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giselle
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PutuPiring
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Joined: 19 Aug 2005
Posts: 426
Location: Canada

PostPosted: Wed Mar 01, 2006 4:58 am    Post subject: Reply with quote

...and what I was munching on..
:lol: :lol: :lol: sorry Angie.

P.S. Here's a link for one.http://www.italianmade.com/recipes/recipe67.cfm


Last edited by PutuPiring on Wed Mar 01, 2006 5:43 am; edited 1 time in total
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jerseymom
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Joined: 31 Dec 2004
Posts: 526
Location: usa

PostPosted: Wed Mar 01, 2006 5:39 am    Post subject: Reply with quote

LOLOLOLOLOLOLOL....
(I better get out of there before my butt got kicked)
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giselle
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coxiella
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Joined: 31 Oct 2005
Posts: 673
Location: Singapore

PostPosted: Wed Mar 01, 2006 8:25 am    Post subject: Reply with quote

You ladies are so super Evil or Very Mad . No wonder i got no reply for this post earlier, you all are waiting for after my extraction then post these yummy pictures, :twisted: :twisted: :lol:

Giselle, luckily you 'ran' fast, I was going to 'kick' your butt :lol: By the way, your pic looks good, makes them look like baguettes coffee

Putupiring, thanks for the link, will go take a look. I can't eat now doesn't mean I cannot experiment first, mua ha ha..
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Angie
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PutuPiring
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Joined: 19 Aug 2005
Posts: 426
Location: Canada

PostPosted: Wed Mar 01, 2006 9:31 am    Post subject: Reply with quote

coxiella wrote:
You ladies are so super Evil or Very Mad . No wonder i got no reply for this post earlier, you all are waiting for after my extraction then post these yummy pictures, :twisted: :twisted: :lol:

Giselle, luckily you 'ran' fast, I was going to 'kick' your butt :lol: By the way, your pic looks good, makes them look like baguettes coffee

Putupiring, thanks for the link, will go take a look. I can't eat now doesn't mean I cannot experiment first, mua ha ha..



moi???? **halo on*** no leh, I was having a break , chomping on grissini and reading KC when came across Giselle's post Very Happy . Her pictures are so beautiful, I thought they were mini baguettes too.

Giselle Uh-oh.. shes going to be tempting/torturing us with all her nice food again.
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cwl
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Joined: 24 Jan 2006
Posts: 514
Location: USA

PostPosted: Fri Apr 21, 2006 8:16 pm    Post subject: Reply with quote

Angie, did you find your Grissini recipe? I saw the recipe in Ultimate Bread and thought of you Wink Wink You want?
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coxiella
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Joined: 31 Oct 2005
Posts: 673
Location: Singapore

PostPosted: Fri Apr 21, 2006 9:08 pm    Post subject: Reply with quote

cwl wrote:
Angie, did you find your Grissini recipe? I saw the recipe in Ultimate Bread and thought of you Wink Wink You want?

Cwl, I kind of forgot abt this, too many recipes on my list, and they are all 'jumping queue'. Hee.. if you don't mind posting the recipe, please Very Happy Thanks and *virtual hug*
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cwl
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Joined: 24 Jan 2006
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PostPosted: Sat Apr 22, 2006 3:08 am    Post subject: Reply with quote

sorry, recipe deleted

Last edited by cwl on Wed Dec 06, 2006 2:27 am; edited 3 times in total
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jerseymom
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Joined: 31 Dec 2004
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PostPosted: Sat Apr 22, 2006 3:49 am    Post subject: Reply with quote

cwl,
oh this recipe looks good! I definitely give it a try. Thanks for sharing!
Just curious, who is Eric Treullie? American? Italian?

hope you don't mind my piggy-back ride the gluten flour's discussion over here... cwl, the one I saw at a supermarket was small (like corn starch packing), "gluten flour" is written on its label, cost US$7 (SD 11). Mmm... maybe better look at another store huh?
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giselle
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cwl
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Joined: 24 Jan 2006
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PostPosted: Sat Apr 22, 2006 4:05 am    Post subject: Reply with quote

Jerseymom, I borrowed this book from the library because it has the most beautiful photos..... kekekek. According to his bio, ET is french, and has worked with Anne Willan and taught at Le Cordon Bleu. He now teaches at the Books for Cooks cookery school in London. So, I hantam and managed to find a pretty good baking book. Wink Wink

This is the Vital Wheat Gluten that I bought
http://commerce24.pair.com/webstaff/Merchant2/merchant.mvc?Screen=CTGY&Category_Code=bakingaids
I got it for $1.19 at Dillons/Kroger but later saw it selling for 99cents at Wal-mart! aarrgghhh... that will teach me to 'betray' Wally-mart!
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jerseymom
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Joined: 31 Dec 2004
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PostPosted: Sat Apr 22, 2006 6:25 am    Post subject: Reply with quote

Glad you sent me the link, now I know what should I look for Razz ... oh mine, 99cents? I got to move out of here... quick! Mr. Green

Thanks for telling me the profile of Eric Treullie... I'm always interested in knowing the author background (which is the first part I read when I turn the pages of cookbook). It usually helps me what I should expect from his/her recipes. Great fotos too? Wah! Will dig the book from the library here Wink
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giselle
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sinner
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Joined: 14 Jun 2005
Posts: 495

PostPosted: Sat Apr 22, 2006 6:37 am    Post subject: Reply with quote

cwl wrote:
I borrowed this book from the library because it has the most beautiful photos..... kekekek. So, I hantam and managed to find a pretty good baking book. Wink Wink

cwl

Did a search in our library database and borrowed his book - he must be good especially since our library has it as well. The cover looks good. Thanks.
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cwl
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Joined: 24 Jan 2006
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PostPosted: Sat Apr 22, 2006 8:28 am    Post subject: Reply with quote

Jerseymom, Sinner, you are welcome. I normally choose my recipe books by the glossy photos. :lol: You will drool over this book's photos.... Plus what i like about it too is that it shows you the diff bread making steps and explains why and how to do it.
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coxiella
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Joined: 31 Oct 2005
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Location: Singapore

PostPosted: Sat Apr 22, 2006 9:41 am    Post subject: Reply with quote

Cwl, thanks for the recipe ya :lol: #180 on my list? Maybe even further, but they are always jumping queue, so you'll never know Wink

Hmm..maybe i should check the library and bookstores as well..
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cwl
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Joined: 24 Jan 2006
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PostPosted: Sat Apr 22, 2006 10:25 pm    Post subject: Reply with quote

No problem Angie. :lol: I like to borrow from the library coz recipe books (esp thick glossy ones) very expensive-lei.
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coxiella
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Joined: 31 Oct 2005
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Location: Singapore

PostPosted: Wed May 03, 2006 9:25 pm    Post subject: Reply with quote

Cwl, in order not to waste your effort (posting the recipe), the breadsticks just 'jumped queue' onto the top of my list Wink



These are crunchy on the outside with a slightly chewy interior, just the way I like it. I used half plain flour and half bread flour.

A look at the inside


I had 5 sticks soon after they are out of the oven, they are that good Very Happy Thanks for the recipe Cwl.
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PutuPiring
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Joined: 19 Aug 2005
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PostPosted: Wed May 03, 2006 9:54 pm    Post subject: Reply with quote

oo looks good.. yum yum, I just love the rosemary, salt olive oil topping combo, Very Happy Very Happy Very Happy Great presentation Angie.
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coxiella
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PostPosted: Wed May 03, 2006 10:02 pm    Post subject: Reply with quote

Thanks Putupiring Very Happy . You can have one loop. I simply love the smell of rosemary too Wink
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Linda
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Joined: 07 Jan 2006
Posts: 319
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PostPosted: Wed May 03, 2006 11:23 pm    Post subject: Reply with quote

Angie

You make the breadsticks so tempting. Maybe it will also jump in my baking queue Wink .

May I know where can I get malt extract? Or what can I substitute it - eg honey?
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cwl
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Joined: 24 Jan 2006
Posts: 514
Location: USA

PostPosted: Thu May 04, 2006 3:35 am    Post subject: Reply with quote

Angie, wowee... your grissini can beat restaurant ones hands down! Is the dough easier to handle than the baguette? You know, I really like the recipes in this Ultimate Bread cook. I just made their Victorian Milk bread and it is so good. The recipe doesn't use oil at all, just milk but the inside, so soft and spongy.

Linda, I think you can probably sub malt extract with honey or maple syrup.
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coxiella
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PostPosted: Thu May 04, 2006 6:29 am    Post subject: Reply with quote

Linda wrote:
May I know where can I get malt extract? Or what can I substitute it - eg honey?

Linda, these are really good, give it a chance to jump queue Wink Yes, I use honey in place of the malt.

Linda wrote:
Angie, wowee... your grissini can beat restaurant ones hands down! Is the dough easier to handle than the baguette? You know, I really like the recipes in this Ultimate Bread cook. I just made their Victorian Milk bread and it is so good. The recipe doesn't use oil at all, just milk but the inside, so soft and spongy.

Thanks Cwl Smile . This dough is easy to handle, soft but not sticky. I saw your bread, looks really soft Very Happy (psst, can post the recipe?) This book is really not bad huh Wink
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mycoffee
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Joined: 15 Sep 2004
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PostPosted: Thu May 04, 2006 3:09 pm    Post subject: Reply with quote

Hi,
Can subs the semolina with anything else or not?
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Last edited by mycoffee on Tue Feb 01, 2011 3:29 pm; edited 1 time in total
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coxiella
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Joined: 31 Oct 2005
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PostPosted: Thu May 04, 2006 3:16 pm    Post subject: Reply with quote

mycoffee wrote:
Hi,
Can subs the semolina with anything else or not?

Mycoffee, as the semolina is only for sprinkling on the baking sheet, I didn't use it. I just lined my sheet with parchment Smile
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mycoffee
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PostPosted: Thu May 04, 2006 3:37 pm    Post subject: Reply with quote

Oh, ok. Going to try, yours look too tempting! Wink
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Last edited by mycoffee on Tue Feb 01, 2011 3:29 pm; edited 1 time in total
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