hgtv - air date

Per Meg, we have an air date. September 11!

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Hey Craig,
As of right now we are planning on airing your show on 9/11. I will be sending out an email in the beginning of that week to remind everyone and the following week you will receive your DVD. I will update you if there are any changes.
Thank you

-Meg
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We also have a bunch of updates on the house - stairs, more drywall, floors... pictures are forthcoming.

Cabinet Basics for Newbies at Segale

I received this notice today and thought I would pass it on here. I have known Don Segale since he had a small shop with four employees in San Bruno back in the early '80s. He is one of the most reputable people in the industry and builds a quality cabinet with a catalyzed varnish finish.

If you are in the market for local custom cabinetry, Don is your man.

Peggy

At Segale Bros. we will be trying something new based on an idea from the NKBA meeting a few months back at Standards Of Excellence in San Rafael.

We will be holding our first Consumer seminar.

This seminar is meant for homeowners and end-users with no knowledge of cabinetry. This is not meant as a sales opportunity, but as a tool for people to feel more comfortable with cabinet planning and terminology. As you can all probably agree, most homeowners are clueless when it comes to cabinets, and then get overwhelmed when the education begins. We would like to "soften the blow" by starting off with the fundamentals.

Please help us by passing the word along. If you or anyone has specific questions feel free to contact me directly:

david@segalebros.com / 650-784-5202 mobile

Here is the information:

Segale Bros. Consumer Seminar

Please attend our first Consumer seminar entitled: "CABINET FUNDAMENTALS" on Saturday August 29th from 11:00am to 1:00pm in our showroom in Hayward. The seminar will be an overview of cabinets, including construction types, materials (including "green" options), accessories, case work and cabinet doors.

This seminar would be good for anyone planning to remodel a kitchen or is planning any major cabinetry project.

We will serve light refreshments.

Attendance is open to the general public, but reservations are required.

We are located at 1705 Sabre Street (@ Corsair) near the Hayward airport, Highway 92 and Highway 880.

Please phone 1-800-286-2915 to reserve your place.

Segale Bros. has been in business since 1976, and has been at the forefront of the cabinet industry for decades. We offer custom cabinets, cabinet refacing, closet and garage systems and home offices. We also represent two factory lines of cabinets: Medallion and Columbia.

Please visit www.segalebros.com for more information.

Cheesy Bread Strips

I'm crazy making water roux bread recently as the satisfaction of finest result is great! All the recipes from this book 65C度汤种面包 are quite straight forward. This recipe has no much different from my previous attempts. It's just slightly different in shaping the dough.

I like to buy those cheesy bread strips whenever I pass by a bakery shop, (I've no idea how to name it, sorry! Please correct me if I'm wrong) it's one of my favorite bread. It's great that I can make it myself. Again, this recipe wasn't disappointed me.

Recipe for the 9 buns (approximately 60g for each dough):

195g bread flour / 90g plain flour / 12g milk powder / 30g caster sugar / 6g salt / 6g yeast / 60g beaten eggs / 65g water / 75g water roux / 45g unsalted butter / some pizza cheese or mix of shredded mozzarella cheese, shredded cheddar cheese and Parmesan cheese

Recipe for the water dough "water roux":

Cook 250g water with 50g bread flour at medium low heat, keep stirring until it become thicken and no lumps left. If you've a candy thermometer, measure it until the temperature turn to 65C then turn of the heat. I didn't measure it with thermometer, so I cook it until like a baby porridge. Transfer to a clean bowl and cover with a cling wrap to avoid skin forming. The amount of water dough here would be more than a recipe required, you could store it in a the fridge for 2 days, if the color turn to dark grey, feed the bin :P OK OK don't waste it, use it for making other doughs before it turn to dark grey color OK!

Methods:

1. Put all the buns ingredients for kneading until smooth and elastic and the dough no more sticking at the side of the mixing bowl. Let it proof for 40 minutes in a clean bowl cover with cling wrap.
2. Divide the dough into even size of 9 portions and shape it into smooth ball shape. Let is rest for 10 minutes.
3. Flatten each dough with your hand and roll it out in longish shape. Roll it up to a sausage shape and seal it tightly. Place on a baking tray and let the dough proof for 40 minutes.
4. Egg wash the dough and sprinkle with some cheese and bake at 180C for 15 minutes. Enjoy!