{"id":182491,"date":"2015-08-31T21:35:00","date_gmt":"2015-09-01T02:35:00","guid":{"rendered":"https:\/\/www.panix.com\/~msaroff\/40years\/2015\/08\/31\/now-i-know-why-jewish-bakers-are-so-cranky\/"},"modified":"2015-08-31T21:35:00","modified_gmt":"2015-09-01T02:35:00","slug":"now-i-know-why-jewish-bakers-are-so-cranky","status":"publish","type":"post","link":"https:\/\/www.panix.com\/~msaroff\/40years\/2015\/08\/31\/now-i-know-why-jewish-bakers-are-so-cranky\/","title":{"rendered":"Now I Know Why Jewish Bakers are So Cranky"},"content":{"rendered":"<p>I just began making my first bagels ever.<\/p>\n<p>Actually, it&#8217;s my first bread baking ever.<\/p>\n<p>I&#8217;m not done, they need to proof for 12-48 hours in the fridge, and then they are boiled (Real bagels are never steamed, f%$3 you Lenders) and baked.<\/p>\n<p>Bagels use high gluten flour, and have a rather low ratio of water to flour, and to make them properly, you roll them into a sausage shape, and then then wrap them around the back of your hand to seal the ends together.<\/p>\n<p>This, along with the fact that I did this without a stand mixer, means that my hands are wicked tired.<\/p>\n<p>I also started some Gravlax, salmon cured in sugar, salt, and spices..<\/p>\n<p>Since, I couldn&#8217;t find any Akavit at the liquor store, I added caraway seeds to the salt\/sugar\/spice mix, and I added ginger because Sharon<sup>*<\/sup> likes her Gravlax with ginger, and grains of paradise \u2026\u2026\u2026 just because I felt like it.<\/p>\n<p><sup>*<\/sup><span style=\"font-size: xx-small;\">Love of my life, light of the  cosmos, <span style=\"font-variant: small-caps; font-weight: bold;\">she  who must be obeyed<\/span>, my wife.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I just began making my first bagels ever. Actually, it&#8217;s my first bread baking ever. I&#8217;m not done, they need to proof for 12-48 hours in the fridge, and then they are boiled (Real bagels are never steamed, f%$3 you Lenders) and baked. Bagels use high gluten flour, and have a rather low ratio of &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[976,1012],"tags":[],"class_list":["post-182491","post","type-post","status-publish","format-standard","hentry","category-family","category-food"],"_links":{"self":[{"href":"https:\/\/www.panix.com\/~msaroff\/40years\/wp-json\/wp\/v2\/posts\/182491"}],"collection":[{"href":"https:\/\/www.panix.com\/~msaroff\/40years\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.panix.com\/~msaroff\/40years\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.panix.com\/~msaroff\/40years\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.panix.com\/~msaroff\/40years\/wp-json\/wp\/v2\/comments?post=182491"}],"version-history":[{"count":0,"href":"https:\/\/www.panix.com\/~msaroff\/40years\/wp-json\/wp\/v2\/posts\/182491\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.panix.com\/~msaroff\/40years\/wp-json\/wp\/v2\/media?parent=182491"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.panix.com\/~msaroff\/40years\/wp-json\/wp\/v2\/categories?post=182491"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.panix.com\/~msaroff\/40years\/wp-json\/wp\/v2\/tags?post=182491"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}