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The Phoronix Guide To Oktoberfest 2011

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  • phoronix
    started a topic The Phoronix Guide To Oktoberfest 2011

    The Phoronix Guide To Oktoberfest 2011

    Phoronix: The Phoronix Guide To Oktoberfest 2011

    There's just over 60 days remaining until the 2011 Oktoberfest gets underway in Munich, but here's the official Phoronix guide for any readers that are still contemplating a visit to this annual Bavarian festival where the yearly "PhoronixFest" meet-up takes place. Contrary to the popular American belief, the "real" Oktoberfest in Munich is much more than just being a festival about beer and is well worth visiting.

    http://www.phoronix.com/vr.php?view=16233

  • satan0rx
    replied
    He, I arrived AT munich yesterday and I definitively will go To The wies'n on monday. But I'll be in the br?urosl, and might come l8r to the augustiner, given that I find a way to get in:-) so i can't promise anything.

    But maybe I'll try my luck on Sunday, when the italians are (hopefully) gone. When will you be there on those two days?

    Leave a comment:


  • Qaridarium
    replied
    Originally posted by 89c51 View Post
    i have heard most of those "funky" ingredients through reading about bakery but i am a home cook and at the end i want to use "home" stuff unless absolutely necessary

    and all started by my quest for the ultimate home pizza and after all the experimentation i found out that the temperature was the most important factor.

    once my life gets better i ll probably invest in a oven stone and a mixer
    yes thats true its about the temperature and the hot "stone"

    you can buy a 450C stone electric oven for maybe 500?

    http://www.pizzaoven.de/product_info...500x300mm.html

    Leave a comment:


  • Michael
    replied
    Originally posted by 7oby View Post
    Here's a view of the Theresienwiese taken yesterday 09/04/2011 from the head of the Bavaria:


    (klick for enlarged image)

    On the right you can see that the Augustiner tent has already been prepared.

    @Michael: Since I'm in Munich the entire Wiesn time as well, please PN the specific times when you're in the Augustiner.

    AHHH!!! I see my tent I did good this weekend not thinking about Oktoberfest, but you ruined that for me now

    I'm in Augustiner tent everyday basically and most of the day, except for when I have engagements elsewhere or other friends and colleagues visiting.

    Leave a comment:


  • 7oby
    replied
    Here's a view of the Theresienwiese taken yesterday 09/04/2011 from the head of the Bavaria:


    (klick for enlarged image)

    On the right you can see that the Augustiner tent has already been prepared.

    @Michael: Since I'm in Munich the entire Wiesn time as well, please PN the specific times when you're in the Augustiner.

    Leave a comment:


  • 89c51
    replied
    off topic

    Michael did you see the clover milestone or it isn't news material???

    Leave a comment:


  • Michael
    replied
    Originally posted by AnonymousCoward View Post
    BTW, wth is Michael wearing as shoes? oO

    http://www.phoronix.net/image.php?id...01_show&w=1280

    I would have expected him to wear Haferlschuhe, but I guess that would be too bavarian :P

    http://www.trachten-mayr.at/fotos/HE...f_Antik_GR.jpg
    I love my toe shoes. It also strikes up interesting conversations at the wiesn with Bavarians. Some of them get quite angry with me for wearing such things with Lederhosens.

    Leave a comment:


  • 89c51
    replied
    Originally posted by Qaridarium View Post
    sure home cooks normally do not have high dangerous substances like 'Sodium bicarbonate' or special stuff like 100% purely gluten

    Gluten is also to hold more Carbon dioxide to get more impact of the yeast and bakery soda.

    and sure professionals also ad Ascorbic acid for even faster bigger impact of the Carbon dioxide because the ascorbic acid makes the dough hold more of carbon dioxide.

    your imagination of the lye isn't the full story because only sodium bicarbonate lye brings the best result.

    i also use sodium-carbonate lye in an boiling water to dive the bretzeln in it but you get a complete different result.

    and another different is non professionals try to get the carbon dioxide in the dough by letting the yeast work.. but this is to slow for professionals so say just ad yeast for the taste and use bakery soda to get the Carbon dioxide

    professionals can work very fast means instantly because they do not wait for the yeast.

    you can do the same just ad double of dried yeast and bakery soda and do it instantly but waiting is cheaper.

    and sure professional ovens are hot 400C-500C but this isn't so important you only taste the different if you make Pizza a pizza taste much better if you use an 500C professional oven this is because of the speed the pizza loses less taste by water boiling because its so fast 4-5 mins only.
    i have heard most of those "funky" ingredients through reading about bakery but i am a home cook and at the end i want to use "home" stuff unless absolutely necessary

    and all started by my quest for the ultimate home pizza and after all the experimentation i found out that the temperature was the most important factor.

    once my life gets better i ll probably invest in a oven stone and a mixer

    Leave a comment:


  • AnonymousCoward
    replied
    BTW, wth is Michael wearing as shoes? oO

    http://www.phoronix.net/image.php?id...01_show&w=1280

    I would have expected him to wear Haferlschuhe, but I guess that would be too bavarian :P

    http://www.trachten-mayr.at/fotos/HE...f_Antik_GR.jpg

    Leave a comment:


  • Qaridarium
    replied
    Originally posted by 89c51 View Post
    It's not only in pretzels (i have read that Lye was the key in success but never tried making any, i ll keep your recipe )

    Its a general observation for pastry stuff and baking and also in many cases professional bakers use ingredients that are not easily available for the home cook.

    Apart from the ingredients there are things like environment temperature humidity etc that affect doughs. Also you have to be very precise in everything you do ie resting and proofing times oven temperatures and preparation (ie steaming) and many other things that the average cookbook doesn't describe properly.
    "in many cases professional bakers use ingredients that are not easily available for the home cook. "

    sure home cooks normally do not have high dangerous substances like 'Sodium bicarbonate' or special stuff like 100% purely gluten

    Gluten is also to hold more Carbon dioxide to get more impact of the yeast and bakery soda.

    and sure professionals also ad Ascorbic acid for even faster bigger impact of the Carbon dioxide because the ascorbic acid makes the dough hold more of carbon dioxide.

    your imagination of the lye isn't the full story because only sodium bicarbonate lye brings the best result.

    i also use sodium-carbonate lye in an boiling water to dive the bretzeln in it but you get a complete different result.

    and another different is non professionals try to get the carbon dioxide in the dough by letting the yeast work.. but this is to slow for professionals so say just ad yeast for the taste and use bakery soda to get the Carbon dioxide

    professionals can work very fast means instantly because they do not wait for the yeast.

    you can do the same just ad double of dried yeast and bakery soda and do it instantly but waiting is cheaper.

    and sure professional ovens are hot 400C-500C but this isn't so important you only taste the different if you make Pizza a pizza taste much better if you use an 500C professional oven this is because of the speed the pizza loses less taste by water boiling because its so fast 4-5 mins only.

    Leave a comment:

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