(no subject)
Nov. 19th, 2020 10:08 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
soc_puppetI almost passed out at work today! 🙃 I strongly suspect it was low blood sugar, dehydration, and/or heat (we had all the ovens on and it got to about 66F today), at least two of which I have firm plans to fix tomorrow (and the third I can do relatively little about).
In what I'm currently blaming on my highly-irregular-for-capitalism sleep schedule, I wasn't very hungry at lunch time, and mostly just wanted an excuse to sit down for half an hour; I ate maybe a third of the plate of food I was provided (house made fried rice with chicken) and threw the rest out. It could also be that, in the almost eight months since I was last working at the hotel, I lost some of my ability to eat random foodstuffs I usually avoid. I mean, I am physically able to eat those things? But if it wasn't lack of appetite, then it was some sort of weird, executive dysfunction-like block. More data is needed.
As for what I did today, I made four batches of our most recent dinner roll dough—or maybe our previous dinner roll dough? It sounds like we hadn't made it in a while. Anyway, our recipe makes something like six gallons at a time, which we have to divide between three five gallon buckets, because overnight the yeast will make it grow to fill that space. So we're going to have something like sixty gallons of bread dough tomorrow, which we'll need to shape into dinner rolls for people to buy and take home or something. Work is work, I guess!
I also made two batches of our biscuits, and wow, our recipe is delicious. It's like...
Well, if I remember right, it's pretty much exactly like this:
3lb 13oz AP flour
6.15oz granulated sugar
3.4 oz baking powder
.68oz salt
2qt heavy cream
6-8oz butter, melted before you measure anything else out
Mix dry ingredients together in a large bowl. Add heavy cream and mix in until it forms a dough. Roll out on a floured surface to a 15"x18" rectangle. Cut into 3"x3" squares. Dip in melted butter, placing un-dipped side down on a tray. Bake at 350F for 18 minutes.
Makes 30 biscuits.
They ended up getting a little pyramid-y on me, but whatever, they'll still be delicious. If you try making them yourself, be warned that they're a little crumbly; better for biscuits and gravy than for breakfast sandwiches. They apparently mix really well in an actual mixer, though I pretty much always mix them by hand.
Anyway, I have definitely earned a good rest tonight. Time for shower and then sleep.
In what I'm currently blaming on my highly-irregular-for-capitalism sleep schedule, I wasn't very hungry at lunch time, and mostly just wanted an excuse to sit down for half an hour; I ate maybe a third of the plate of food I was provided (house made fried rice with chicken) and threw the rest out. It could also be that, in the almost eight months since I was last working at the hotel, I lost some of my ability to eat random foodstuffs I usually avoid. I mean, I am physically able to eat those things? But if it wasn't lack of appetite, then it was some sort of weird, executive dysfunction-like block. More data is needed.
As for what I did today, I made four batches of our most recent dinner roll dough—or maybe our previous dinner roll dough? It sounds like we hadn't made it in a while. Anyway, our recipe makes something like six gallons at a time, which we have to divide between three five gallon buckets, because overnight the yeast will make it grow to fill that space. So we're going to have something like sixty gallons of bread dough tomorrow, which we'll need to shape into dinner rolls for people to buy and take home or something. Work is work, I guess!
I also made two batches of our biscuits, and wow, our recipe is delicious. It's like...
Well, if I remember right, it's pretty much exactly like this:
3lb 13oz AP flour
6.15oz granulated sugar
3.4 oz baking powder
.68oz salt
2qt heavy cream
6-8oz butter, melted before you measure anything else out
Mix dry ingredients together in a large bowl. Add heavy cream and mix in until it forms a dough. Roll out on a floured surface to a 15"x18" rectangle. Cut into 3"x3" squares. Dip in melted butter, placing un-dipped side down on a tray. Bake at 350F for 18 minutes.
Makes 30 biscuits.
They ended up getting a little pyramid-y on me, but whatever, they'll still be delicious. If you try making them yourself, be warned that they're a little crumbly; better for biscuits and gravy than for breakfast sandwiches. They apparently mix really well in an actual mixer, though I pretty much always mix them by hand.
Anyway, I have definitely earned a good rest tonight. Time for shower and then sleep.
