I just wish at least one manufacturer would make cake pans the exact size of coffee cans. I don't drink coffee and have to buy 4 cans of coffee to make my pumpkin bread and give the coffee away. I have tried baking the bread in loaf pans and other vessels with no luck ... it's not the same :(
I love the look of that baked steak pie and would love to be there to help you all with eating it. That brown bread is looking great and so yummy too and I have to remember that as I want to bake some like that.
I’ve used canning jars instead of cans- don’t have large cans but had wide mouth canning jars. Used the lids but not screwed on tightly about a half turn from tightly screwed on. Can’t get brown bread already made in Hawaii either. We used to have it with baked beans.
Baking soda actually tenderizes meat. It's done in Chinese food on beef to "velvet" meats. MSG is just a flavor enhancer; it's a naturally occurring substance in mushrooms and parmesan cheese, so there actually IS MSG in this steak pie dish- in the mushrooms.
Made the steak and ale pie. Delicious but way too much for one person and the crust doesn't hold up well to refrigeration and microwaving leftovers. Next time I'll just do it as a stew.
I am going to try the pie... will maybe use red wine. I need a beer substitute. Not concerned about the alcohol, just hate the flavor of beer. (beer batter anything is horrid) 😎
Apocalyps Graham flour is a wheat flour with large bran particles, it’s an old food invented by Ron Graham the namesake of Graham Crackers sometime in the early nineteenth century
@@timothybonis1614 It was the Reverend Sylvester Graham actually. He advocated for vegetarianism and other healthy stuff. I have a feeling he wasn't fun at parties.
India has been using chickpea flour for pretty much ever. The google machine says chickpea flour and gram flour are the same thing. This guy said it is wheat flour? I have no idea what ingredient he used.
I enjoyed the two cooking sections but am concerned about the equipment review. I question why the significant open blade exposure for the two favoured knife blocks was passed without comment, yet the seemingly lesser exposure was cited as a negative factor on the four that were initially dismissed. I understand the wear issues alone may have justified the decision not to recommend them, but something identified as a safety concern should not have been overlooked for the favoured solutions. I recommend that you revisit your test and expand the range of tested products. There are more suitable products out there.
Got rid of the knife block and now I use a magnetic bar that is under the cabinet above the counter. No valuable real estate is used and it's very sanitary.
Like he said, you can leave them out. But raisins cooked in a recipe like this get plump and soft as they cook, and they don't have that raisin texture in the end. You raisin haters might actually like them here
So one knife block gets called out for letting the knife blade stick out (12:32) yet the winning knife block lets the blade stick out even more(13:48). How does that make any sense?
The winning knife block was the ugliest one. Good grief, just choose the good looking modernist one (4th from left) and be careful about how you put the knives in so you don't damage it. It's really not that difficult.
It's funny that when you put in 3 times more work to make a quick bread, I'm all over it. I really want to try this recipe. I have yellow corn meal. I prefer the flavor. Good to go? Also, molasses or black strap molasses?
So one knife block gets called out for letting the knife blade stick out (12:32) yet the winning knife block lets the blade stick out even more(13:48). How does that make any sense?
$250 for an ugly knife block to take up room on my counter? No thank you! I bought a magnetic knife strip, mounted it on my backsplash and it is attractive, accessible and not taking up room on my counter. And so easy to clean. Win/Win And another tip for those strips. I put a small one on my bathroom wall to hold my nail clippers, scissors, nail file, eyelash curler, etc. things I use all the time and now I don't have to rummage through a drawer to find them.
I've been searching for B & B boston brown bread in a can for awhile. No one here in Florida carries it so I was going to make it myself - but can't find rye flour. I've never ordered flour on-line but is there a good source that I can order? I remember eating canned bread as a kid and it was so good so the recipe is probably so much better.
Hi Bridget and Julia! o my god this short ribs pub pie looks so delicious. I love short ribs.. thanks for share this recipe with US. Definitely I am going to try your recipe..
I'm sorry but, if it isn't B&M brown bread served with baked beans and hot dogs on a Saturday night, I'm not interested. Other than that I love your show. I'm giving my daughter in law a subscription to ATK for Christmas.
Ina Garten has a good recipe, but best if you double the butter! She adds in orange juice and zest (which I love), but if you don't dig it, leave it out and sub in brewed or instant coffee for the OJ. You won't taste the coffee, and it deepens the date flavor.
I’m curious if you’ve ever tested whether covering the pot with foil before the lid makes any difference. I wouldn’t think it would matter much since the little overlaps in the foil could allow a gap. And are their better options? Or is just a lid enough?
Hold the presses!! In the two years since this review, the winning knife block has jumped up to $450.00 on Amazon. The "budget" model is now $79.99. A little more than the original review, but not "break the bank" more. So...keep shopping??
Have seen previous comments regarding the cans. I found an inexpensive answer in my double duty pot collection-an asparagus steamer. It has the handles, no mason jar removal tool required, it has a glass lid, but I did cover with foil. It is a bit deeper, so cooking time may be a bit longer.
I thought the same thing recently for a cheddar and beer soup since Newcastle was a great cooking beer, but they've changed it, so its a lot more hoppy, pretty close to an IPA. The soup was good, but a lot more bitter than I wanted b/c of all the hops, so you might consider something milder. I think I might try Bass ale
I had forgotten about Boston bread! My grandma used to make it, sans raisins. Sometimes she would add currants, a much more subtle touch. I’m going to make that steak pie too. Thanks!
IPAs will get more bitter as they cook and floral compounds will volatilize. Guiness will not sweeten much as it cooks, it will intensify the roasted barley, like leaving a pot of coffee on the warmer too long. A malty brown ale, or alternatively, a bock style beer will be best here.
Question: In this video, and many others, I see you cook in the bottom 3rd of the oven. I usually cook in the top 3rd and I get good results on my recipes. Does it really make a difference? If so, when and why?
What's a good sub for the beer? We don't like the flavor and have family members with objections to alcohol, even the tiny amount left after cooking. Thanks folks.
Those knife blocks don't hold many knives. With knives in them, they would hold no steak knives. I'll pass on your choice, in fact, on the entire field, but here's an E for effort.
"You wouldn't want to use something that's rich in malt, so you wouldn't want to use guinness (...) conversely you would also not want to use something that's rich in hopps" So what WOULD we want to use? "A strong english ale" There are hundreds of those, and with you description, how would anyone know what works? No carrots, no leeks, no potatoes in the "steak and ale pie", but I guess one could chalk that up to it being a simple recipe. Let's tell you what to look for when making the dough but not really show you when it happens, in the sour-cream mix or in the finished dough, because that's up to you, not us professionals showing you the recipe. Also not going to show the stretching of the dough. Also not showing the egg washing and whether or not to cover the breathing hole with egg wash. There's a safety issue with these knife blocks that have a small part of the blade standing out, but theeeeese knife blocks that have either the ENTIRE blade exposed but adjacent to the wood OR they're the exact same as the previous one but with a magnet are not an issue at all! You can look at this 248 dollar, 14 pound one that holds 6 knives! And it spins! So if your weren't extra careful the edge of a knife can catch your hand! Our overall winner! Second place didn't pay us as much, so we had to diss it a bit but we were looking to overlook that, despite it having the same safety flaws we made sure to focus on our first group! Oh come ON!
I love watching Julia and Bridget together, they are fun to watch. Oh! And congrats on the Webby Award :) ❤💯
Thank you for the memories, grandma made this for us.
The Brown Bread recipe is amazing.
Great recipes! Thank you so much for sharing these. Love your shows so much. Keep up the good work! 💕
I haven't had bread "baked" in a can since Scout camp, but that looks delicious and moist. I may need to play with this a bit. ;)
I just wish at least one manufacturer would make cake pans the exact size of coffee cans. I don't drink coffee and have to buy 4 cans of coffee to make my pumpkin bread and give the coffee away. I have tried baking the bread in loaf pans and other vessels with no luck ... it's not the same :(
I love the look of that baked steak pie and would love to be there to help you all with eating it. That brown bread is looking great and so yummy too and I have to remember that as I want to bake some like that.
My husband really appreciates the note about what the ingredients do, how they impact the final product.
Well done Bridget..both recipes are things I've always wanted to make.
That pie had me drooling! I'm making that as soon as I can get short ribs. Thanks!
I’ve used canning jars instead of cans- don’t have large cans but had wide mouth canning jars. Used the lids but not screwed on tightly about a half turn from tightly screwed on. Can’t get brown bread already made in Hawaii either. We used to have it with baked beans.
Isn' t terrific that food items not regionally available someone thankfully thinks to put online where Google can find it?
I'd never spend 250 bucks on a knife block, but if someone wants to give one to me for Christmas, I won't complain.
Ya me too
Just get a magnetic strip. I love them in my kitchen.
You can make your own for less than twenty five!
Damn I used to love Boston Brown Bread in the can and yes with cream cheese or butter on it
At 2:29 "mhhhh I love a mushroom facial" Thumbs up for a kinky girl ^^
WatjeBent lol my mind went to that conclusion too
I really want a piece of that pie😊
Yummy stuff. In the old days didn't they use MSG for the same purpose as the baking soda is being used in the Steak Pie recipe?
Thanks
I think MSG is just for flavor while the baking soda is meant to aid in browning.
Baking soda actually tenderizes meat. It's done in Chinese food on beef to "velvet" meats. MSG is just a flavor enhancer; it's a naturally occurring substance in mushrooms and parmesan cheese, so there actually IS MSG in this steak pie dish- in the mushrooms.
You guys should do an episode on Derby food for Derby season!
Wow!!! Yummy!!!!!!
Made the steak and ale pie. Delicious but way too much for one person and the crust doesn't hold up well to refrigeration and microwaving leftovers. Next time I'll just do it as a stew.
This pie is good
Great
I am going to try the pie... will maybe use red wine. I need a beer substitute. Not concerned about the alcohol, just hate the flavor of beer. (beer batter anything is horrid) 😎
I am British, you are welcome to the Pie without fruite
16:00 I've never known gram flour as anything other than chickpea flour. Is this now known as a "wheat flour" as advised by the ATK guy?
Apocalyps Graham flour is a wheat flour with large bran particles, it’s an old food invented by Ron Graham the namesake of Graham Crackers sometime in the early nineteenth century
@@timothybonis1614
It was the Reverend Sylvester Graham actually. He advocated for vegetarianism and other healthy stuff. I have a feeling he wasn't fun at parties.
India has been using chickpea flour for pretty much ever. The google machine says chickpea flour and gram flour are the same thing. This guy said it is wheat flour? I have no idea what ingredient he used.
Tito Tim Travels Gram flour is chickpea flour. Graham flour is a whole wheat flour that is more coarsely ground.
Can I make this without fungus ? I HATE MUSHROOMS !!
Hello
I enjoyed the two cooking sections but am concerned about the equipment review. I question why the significant open blade exposure for the two favoured knife blocks was passed without comment, yet the seemingly lesser exposure was cited as a negative factor on the four that were initially dismissed. I understand the wear issues alone may have justified the decision not to recommend them, but something identified as a safety concern should not have been overlooked for the favoured solutions. I recommend that you revisit your test and expand the range of tested products. There are more suitable products out there.
Got rid of the knife block and now I use a magnetic bar that is under the cabinet above the counter. No valuable real estate is used and it's very sanitary.
I would love to make the bread, but no matter what...No raisins.
The best part about this video is a meat pie with a happy ending that warm facial, satisfaction guaranteed 😋
Used Guiness once, got bitter
That brown bread had me intrigued, but you lost me on the raisins! 😄
Like he said, you can leave them out. But raisins cooked in a recipe like this get plump and soft as they cook, and they don't have that raisin texture in the end. You raisin haters might actually like them here
Doctor forbids meat for me, just here to drool over the beef I am not allowed to eat! PS try cream cheese on the bread.
So one knife block gets called out for letting the knife blade stick out (12:32) yet the winning knife block lets the blade stick out even more(13:48). How does that make any sense?
What 19 idiots dislike this? Oh I know they just must be miserable altogether. Carry on!!!!
you can make a "that's what she said" joke after each sentence they say
The winning knife block was the ugliest one. Good grief, just choose the good looking modernist one (4th from left) and be careful about how you put the knives in so you don't damage it. It's really not that difficult.
For heaven’s sake, *when* are you guys gonna start giving us measurements by weight?!?
After Europe takes over.
Yup, Northerner cooks!😂🤣😂 what a joke!!!!!
¿Que?
@@josephineroe8424 wait, what!😂🤣😂🖕🇪🇸
I love using beef short ribs for stews, such great flavor. Thanks for the baking soda tip, I had not heard of that before.
Loved the whole episode. The Boston bread is a must try. Love you all.
21:21 "lay"
Lol! Only Hens lay!
It's funny that when you put in 3 times more work to make a quick bread, I'm all over it. I really want to try this recipe. I have yellow corn meal. I prefer the flavor. Good to go?
Also, molasses or black strap molasses?
So one knife block gets called out for letting the knife blade stick out (12:32) yet the winning knife block lets the blade stick out even more(13:48). How does that make any sense?
Growing up, Boston Brown Bread with Cream cheese and orange marmalade was always a treat I looked forward to. Can’t wait to try this!
$250 for an ugly knife block to take up room on my counter? No thank you! I bought a magnetic knife strip, mounted it on my backsplash and it is attractive, accessible and not taking up room on my counter. And so easy to clean. Win/Win And another tip for those strips. I put a small one on my bathroom wall to hold my nail clippers, scissors, nail file, eyelash curler, etc. things I use all the time and now I don't have to rummage through a drawer to find them.
Well done Bridget, you should've followed your well-developed-trained-skilled-experienced cooking instincts 17:35
I've been searching for B & B boston brown bread in a can for awhile. No one here in Florida carries it so I was going to make it myself - but can't find rye flour. I've never ordered flour on-line but is there a good source that I can order? I remember eating canned bread as a kid and it was so good so the recipe is probably so much better.
mary w we make it in the oven with nuts added
Try Bob's Red Mill for flour.
thanks! @@TheMrsBeej
King Arthur is a great on-line source.
Thanks! @@Mleencihols
Hi Bridget and Julia! o my god this short ribs pub pie looks so delicious. I love short ribs.. thanks for share this recipe with US. Definitely I am going to try your recipe..
I'm sorry but, if it isn't B&M brown bread served with baked beans and hot dogs on a Saturday night, I'm not interested. Other than that I love your show. I'm giving my daughter in law a subscription to ATK for Christmas.
Please,find the recipe for Dromedary Date Nut Bread that has been discontinued. Please! From the 1960’s !
Have you googled it? I found some old recipes when I did.
Ina Garten has a good recipe, but best if you double the butter! She adds in orange juice and zest (which I love), but if you don't dig it, leave it out and sub in brewed or instant coffee for the OJ. You won't taste the coffee, and it deepens the date flavor.
You folks are awesome. Honestly.
to get the best black bread, you'll have to go to Lithuania to get the best versions?
I absolutely love raisins and molasses. The brown bread is right up my alley.
I can hardly wait to make the brown bread. My mouth is watering.
"Waft of Beef" is possibly the best phrase I've heard on ATK
Basically, chicken pot pie made with beef.
Great stuff!🤟
I’m curious if you’ve ever tested whether covering the pot with foil before the lid makes any difference. I wouldn’t think it would matter much since the little overlaps in the foil could allow a gap. And are their better options? Or is just a lid enough?
Hold the presses!! In the two years since this review, the winning knife block has jumped up to $450.00 on Amazon. The "budget" model is now $79.99. A little more than the original review, but not "break the bank" more. So...keep shopping??
Have seen previous comments regarding the cans. I found an inexpensive answer in my double duty pot collection-an asparagus steamer. It has the handles, no mason jar removal tool required, it has a glass lid, but I did cover with foil. It is a bit deeper, so cooking time may be a bit longer.
New Castle Brown Ale, should do the trick!
I thought the same thing recently for a cheddar and beer soup since Newcastle was a great cooking beer, but they've changed it, so its a lot more hoppy, pretty close to an IPA. The soup was good, but a lot more bitter than I wanted b/c of all the hops, so you might consider something milder. I think I might try Bass ale
@@pete5777 , Bass is great as well.
I had forgotten about Boston bread! My grandma used to make it, sans raisins. Sometimes she would add currants, a much more subtle touch. I’m going to make that steak pie too. Thanks!
IPAs will get more bitter as they cook and floral compounds will volatilize. Guiness will not sweeten much as it cooks, it will intensify the roasted barley, like leaving a pot of coffee on the warmer too long. A malty brown ale, or alternatively, a bock style beer will be best here.
Do you recommend any particular brands? I'm extremely ignorant when it comes to beer. Thank you!
Question: In this video, and many others, I see you cook in the bottom 3rd of the oven. I usually cook in the top 3rd and I get good results on my recipes. Does it really make a difference? If so, when and why?
I wonder if could or what the conversion would be to prepare the brown bread in a pressure cooker/insta pot. I love these recipes and the show.
Always fantastic!
What type of molasses should be used for this recipe? Would black strap overpower?
Corn allergy is there any substitute for the white corn meal? Looks delicious.
I also would have opted no raisins instead I’d use chopped dates which I do like
yum Sooo Jealous!
What would be a good brand of ale?
Debbie Dennis Newcastle brown or Samuel Smith's Nut Brown Ale will do the trick...enjoy
@@bayridge3569 Thanks!
What's a good sub for the beer? We don't like the flavor and have family members with objections to alcohol, even the tiny amount left after cooking. Thanks folks.
If anyone comes up with a good recipe for steak and kidney pie, please let me know.
If most people have a 9" pie pan, why not create a recipe to fit that instead of the less common 9.5" dish?
Raisins in baked goods are the work of the devil.
I would omit the rasins.
Label less are totally creepy.:(
baking soda does not taste good in meat dishes
lol..... not to be too adult here. but a mushroom facial is something else... :/ :P
Haven't had brown bread in ages. I'm also suspicious of the raisins...
Bridget really doesn't like raisins and even she said they were good in this bread.
@@jamesjfisk4968 Well, they never criticize the final product.
The look of dark raisins also bothers me so I spend a little more on more appetizing golden raisins. Better flavor too, I think.
IT looks Delicious but it's to hard for me to make and to long.
Those knife blocks don't hold many knives. With knives in them, they
would hold no steak knives. I'll pass on your choice, in fact, on the entire field, but here's an E for effort.
"You wouldn't want to use something that's rich in malt, so you wouldn't want to use guinness (...) conversely you would also not want to use something that's rich in hopps"
So what WOULD we want to use?
"A strong english ale" There are hundreds of those, and with you description, how would anyone know what works?
No carrots, no leeks, no potatoes in the "steak and ale pie", but I guess one could chalk that up to it being a simple recipe.
Let's tell you what to look for when making the dough but not really show you when it happens, in the sour-cream mix or in the finished dough, because that's up to you, not us professionals showing you the recipe.
Also not going to show the stretching of the dough.
Also not showing the egg washing and whether or not to cover the breathing hole with egg wash.
There's a safety issue with these knife blocks that have a small part of the blade standing out, but theeeeese knife blocks that have either the ENTIRE blade exposed but adjacent to the wood OR they're the exact same as the previous one but with a magnet are not an issue at all! You can look at this 248 dollar, 14 pound one that holds 6 knives! And it spins! So if your weren't extra careful the edge of a knife can catch your hand! Our overall winner! Second place didn't pay us as much, so we had to diss it a bit but we were looking to overlook that, despite it having the same safety flaws we made sure to focus on our first group!
Oh come ON!