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Thread: Hypnotic photo of a blueberry donut!

  1. #1
    Christopher M. Guest

    Default Hypnotic photo of a blueberry donut!


  2. #2
    John Kuthe Guest

    Default Re: Hypnotic photo of a blueberry donut!

    On Nov 11, 9:05*pm, "Christopher M." <nospam_flibb...@floo.com> wrote:
    > http://www.gourmetdaytoday.com/wp-co...10/DOUGHNUT-PH...
    >
    > W. Pooh (AKA Winnie P.)


    There is something severely wrong with those donuts! The glaze/icing
    is way to thick for one, and it looks like the donuts underneath of
    proofed donuts were WAY overproofed. If they are cake donuts, they
    were fried in too cool grease.

    I know my donuts. Made then 6 nights a week for 8 years.

    John Kuthe...

  3. #3
    John Kuthe Guest

    Default Re: Hypnotic photo of a blueberry donut!

    On Fri, 11 Nov 2011 22:05:20 -0500, "Christopher M."
    <[email protected]> wrote:

    >http://www.gourmetdaytoday.com/wp-co...RRY-ORANGE.jpg
    >
    >
    >W. Pooh (AKA Winnie P.)
    >



    I posted from GG but it's not there yet.

    There is something seriously wrong with those donuts, aside from the
    glaze/icing being too thick. They look like way ocerproofed raides
    donuts, which soak up way too much grease when fried.
    '

    John Kuthe...

  4. #4
    sf Guest

    Default Re: Hypnotic photo of a blueberry donut!

    On Fri, 11 Nov 2011 22:05:20 -0500, "Christopher M."
    <[email protected]> wrote:

    > http://www.gourmetdaytoday.com/wp-co...RRY-ORANGE.jpg
    >

    Did you make them?

    --
    All you need is love. But a little chocolate now and then doesn't hurt.

  5. #5
    merryb Guest

    Default Re: Hypnotic photo of a blueberry donut!

    On Nov 11, 7:05*pm, "Christopher M." <nospam_flibb...@floo.com> wrote:
    > http://www.gourmetdaytoday.com/wp-co...10/DOUGHNUT-PH...
    >
    > W. Pooh (AKA Winnie P.)


    Ick- doughnuts need to be really well made to be worth my time- try
    Connie's Doughnuts in Tacoma...

  6. #6
    sf Guest

    Default Re: Hypnotic photo of a blueberry donut!

    On Fri, 11 Nov 2011 21:28:54 -0600, John Kuthe <[email protected]>
    wrote:

    > I posted from GG but it's not there yet.


    Damn, John. Use the *real* news reader you set up or don't complain.

    --
    All you need is love. But a little chocolate now and then doesn't hurt.

  7. #7
    [email protected] Guest

    Default Re: Hypnotic photo of a blueberry donut!

    On Nov 11, 10:09*pm, John Kuthe <johnkuth...@gmail.com> wrote:
    > On Nov 11, 9:05*pm, "Christopher M." <nospam_flibb...@floo.com> wrote:
    >
    > >http://www.gourmetdaytoday.com/wp-co...10/DOUGHNUT-PH...

    >
    > > W. Pooh (AKA Winnie P.)

    >
    > There is something severely wrong with those donuts! The glaze/icing
    > is way to thick for one, and it looks like the donuts underneath of
    > proofed donuts were WAY overproofed. If they are cake donuts, they
    > were fried in too cool grease.
    >
    > I know my donuts. Made then 6 nights a week for 8 years.
    >
    > John Kuthe...



    I used to fry donuts too. On Saturdays Sundays we used to do about 60
    dozen donuts each day. I remember having to stagger the proofing and
    frying times because if you proofed them all at once the last ones
    would be overproofed and too dried out by the time you got ready to
    fry them. Weekday mornings were a lot simpler. We probably only did
    around 25 to 30 dozen on those days.

    As far as the donuts in pictures go, I'm wondering if they're true
    donuts. If you look at the crumb of the donut, especially the one in
    the bottom righthand corner, it looks more like it was made from a
    muffin batter rather than a donut dough. They might be "baked donuts."

  8. #8
    John Kuthe Guest

    Default Re: Hypnotic photo of a blueberry donut!

    On Nov 12, 12:00*am, sf <s...@geemail.com> wrote:
    > On Fri, 11 Nov 2011 21:28:54 -0600, John Kuthe <JohnKu...@gmail.com>
    > wrote:
    >
    > > I posted from GG but it's not there yet.

    >
    > Damn, John. *Use the *real* news reader you set up or don't complain.


    My GG post eventually showed up. I went into my Agent client and
    posted the post where I said "I posted from GG but it's not there
    yet." Notice it appears below (later) than my GG post because it took
    so long to hit the server (or whatever GG is using to store and
    display Usenet posts.)


    John Kuthe...

  9. #9
    John Kuthe Guest

    Default Re: Hypnotic photo of a blueberry donut!

    On Nov 12, 1:42*am, "djs0...@aol.com" <djs0...@aol.com> wrote:
    ....
    > I used to fry donuts too. *On Saturdays Sundays we used to do about 60
    > dozen donuts each day. *I remember having to stagger the proofing and
    > frying times because if you proofed them all at once the last ones
    > would be overproofed and too dried out by the time you got ready to
    > fry them. *Weekday mornings were a lot simpler. *We probably only did
    > around 25 to 30 dozen on those days.


    I (we) used to make a lot more donuts everyday than that. The shop I
    worked in had two fryers. A square one I used everyday, and a bigger
    rectangular one we'd crank up on the weekends only. And yes, there was
    always the gymnastics of timing to insure the proofed donuts were at
    optimal proof when frying. I handled weekday production alone and we'd
    have fryer help come on on Sat and Sun. And the problem with
    overproofed was not so much drying out IMHO as an overproofed raised
    donut was much like a grease sponge and would soak a lot more grease
    than a donut should.


    > As far as the donuts in pictures go, *I'm wondering if they're true
    > donuts. *If you look at the crumb of the donut, especially the one in
    > the bottom righthand corner, it looks more like it was made from a
    > muffin batter rather than a donut dough. *They might be "baked donuts."


    You may be correct, it's hard to tell with all that goopy icing/glaze
    covering them. That does look like an area of muffin crumb at the
    lower right of that one "donut". (I don't call baked "donuts" donuts.
    Donuts are fried.)

    John Kuthe...

  10. #10
    [email protected] Guest

    Default Re: Hypnotic photo of a blueberry donut!

    On Nov 12, 7:39*am, John Kuthe <johnkuth...@gmail.com> wrote:
    > On Nov 12, 1:42*am, "djs0...@aol.com" <djs0...@aol.com> wrote:
    > ...
    >
    > > I used to fry donuts too. *On Saturdays Sundays we used to do about 60
    > > dozen donuts each day. *I remember having to stagger the proofing and
    > > frying times because if you proofed them all at once the last ones
    > > would be overproofed and too dried out by the time you got ready to
    > > fry them. *Weekday mornings were a lot simpler. *We probably only did
    > > around 25 to 30 dozen on those days.

    >
    > I (we) used to make a lot more donuts everyday than that. The shop I
    > worked in had two fryers. A square one I used everyday, and a bigger
    > rectangular one we'd crank up on the weekends only. And yes, there was
    > always the gymnastics of timing to insure the proofed donuts were at
    > optimal proof when frying. I handled weekday production alone and we'd
    > have fryer help come on on Sat and Sun. And the problem with
    > overproofed was not so much drying out IMHO as an overproofed raised
    > donut was much like a grease sponge and would soak a lot more grease
    > than a donut should.
    >
    > > As far as the donuts in pictures go, *I'm wondering if they're true
    > > donuts. *If you look at the crumb of the donut, especially the one in
    > > the bottom righthand corner, it looks more like it was made from a
    > > muffin batter rather than a donut dough. *They might be "baked donuts.."

    >
    > You may be correct, it's hard to tell with all that goopy icing/glaze
    > covering them. That does look like an area of muffin crumb at the
    > lower right of that one "donut". (I don't call baked "donuts" donuts.
    > Donuts are fried.)
    >
    > John Kuthe...


    I don't call "baked donuts" donuts either. I'm not sure what you
    would calI them. Sweet rolls? Faux donuts? Fauxnuts? I can only
    remember one time I had overproofed donuts: my first day by myself.
    Also, if they sat out of the proofer too long before going into the
    fryer would form a skin on the dough and wouldn't come out as nice.
    My favorite part was flipping the donuts with the sticks.
    *flip flip flip flip flip flip...*

  11. #11
    sf Guest

    Default Re: Hypnotic photo of a blueberry donut!

    On Sat, 12 Nov 2011 11:58:55 -0800 (PST), "[email protected]"
    <[email protected]> wrote:

    > I don't call "baked donuts" donuts either. I'm not sure what you
    > would calI them. Sweet rolls? Faux donuts? Fauxnuts?


    IME, they are usually called "cake" donuts.

    --
    All you need is love. But a little chocolate now and then doesn't hurt.

  12. #12
    [email protected] Guest

    Default Re: Hypnotic photo of a blueberry donut!

    On Nov 12, 3:14*pm, sf <s...@geemail.com> wrote:
    > On Sat, 12 Nov 2011 11:58:55 -0800 (PST), "djs0...@aol.com"
    >
    > <djs0...@aol.com> wrote:
    > > I don't call "baked donuts" donuts either. *I'm not sure what you
    > > would calI them. *Sweet rolls? Faux donuts? Fauxnuts?

    >
    > IME, they are usually called "cake" donuts.
    >
    > --
    > All you need is love. But a little chocolate now and then doesn't hurt.


    A true cake donut is still fried though. You pour the batter into a
    hopper that swings over the fryer and turn a crank to drop portions of
    batter into the grease. A baked cake "donut" might as well be a
    muffin.

  13. #13
    John Kuthe Guest

    Default Re: Hypnotic photo of a blueberry donut!

    On Nov 12, 2:22*pm, "djs0...@aol.com" <djs0...@aol.com> wrote:
    > On Nov 12, 3:14*pm, sf <s...@geemail.com> wrote:
    >
    > > On Sat, 12 Nov 2011 11:58:55 -0800 (PST), "djs0...@aol.com"

    >
    > > <djs0...@aol.com> wrote:
    > > > I don't call "baked donuts" donuts either. *I'm not sure what you
    > > > would calI them. *Sweet rolls? Faux donuts? Fauxnuts?

    >
    > > IME, they are usually called "cake" donuts.

    >
    > > --
    > > All you need is love. But a little chocolate now and then doesn't hurt.

    >
    > A true cake donut is still fried though. *You pour the batter into a
    > hopper that swings over the fryer and turn a crank to drop portions of
    > batter into the grease. *A baked cake "donut" might as well be a
    > muffin.


    Shhh! You're giving all us donut makers' secrets away! ;-)

    Yes indeed, a funnel on a swingarm with a crank activated 2 part
    plunger that first gathers up a quantity of the batter, then squirts
    it out in a ring shape into the hot fry fat. And the coolest are the
    "french donuts" or crullers, which have a twisting action to squirting
    them out, as well as slots to produce those flutes on the final
    product.

    I've made a LOT of donuts in my life. :-)

    John Kuthe...

  14. #14
    sf Guest

    Default Re: Hypnotic photo of a blueberry donut!

    On Sat, 12 Nov 2011 12:37:45 -0800 (PST), John Kuthe
    <[email protected]> wrote:

    > Shhh! You're giving all us donut makers' secrets away! ;-)


    But it doesn't explain why some bakeries have only what they and I
    call "cake" donuts and not the type that's deep fried.

    --
    All you need is love. But a little chocolate now and then doesn't hurt.

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