I had a mobile bottle rocket, on a launch/pump stick, a gift from an uncle who'd come over from the states.
Crashed on return at the pavement. Really Really miss that thing, coolest toy a kid can have.
(one could munch that stuff, then try to empty a family-size bottle of water)
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We are a little behind the times; just one month ago, we bought Ken Forkish's cookbook "Flour Water Salt Yeast" which won a James Beard award back in 2012. Today we cooked the first recipe in the book and it turned out very well. We slathered slices of this bread with Plugra butter, and guzzled down an embarrassing amount of wine to accompany. An excellent project for a Saturday afternoon, which I heartily recommend to one and all! Give it a shot, you will be pleased.
That's our offset-knuckles bread knife and our $2.00 yellow cutting board, below the loaf.
That's our offset-knuckles bread knife and our $2.00 yellow cutting board, below the loaf.
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I thought Plugra was for cooking i.e. "more fat" since the water has been removed which is good for millefeuille etc. I like cultured butter on fresh bread, this week we had some in house made cultured butter that was like a stinky cheese.
I apologize for my overly technical response after all considering the site, can't help it. I was taught to make plugra by pounding the moisture out of butter with a rolling pin before making puff pastry, sorry for my nerdy response.
The bread knife makes deep gouges in our bamboo cutting boards and in our teak board too. So when slicing a thick crusty round of country bread, out comes the $2.00 yellow bastard board and pretension be damned. BTW we are trying the "more complicated" recipes pretty soon; I imagine they might turn out to be 10X as delightful as this photo, of the very first recipe in the book.
I have been making some similar "boules" recently (like in the last year or so). The best ones so far used some whole-grain red Fife flour for part of the grain billet (if I may mix baking and brewing terminology). If the recipe you are using is what I am thinking of, it makes a rather wet dough that is a bit hard to handle, but produces beautiful bread. I look forward to your continued adventures with yeast!
(PS: some folks say that grandma's fantastic bread results had less to do with her touch, and more to do with her yeast infection. People carry around a lot of organisms, and some strain of saccharomyces is often present on one's person, especially if one makes a lot of bread etc. That's for Jacco.)
(PS: some folks say that grandma's fantastic bread results had less to do with her touch, and more to do with her yeast infection. People carry around a lot of organisms, and some strain of saccharomyces is often present on one's person, especially if one makes a lot of bread etc. That's for Jacco.)
An externally hosted image should be here but it was not working when we last tested it.
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The best cutting boards are soft maple and glued up so the surface is all end grain. Never seen one outside of some butcher blocks. Used to be really popular in the 1800's. Probably because the knives would hold as good an edge as modern knives.
Wash them without drying will cause it to split even when saturated with oil.
Wash them without drying will cause it to split even when saturated with oil.
It was a same-day recipe using commercial yeast and 72% hydration. We're looking forward to trying the more adventurous recipes that replace/supplement commercial yeast with poolish, biga, and/or levain. Also eager to try recipes having longer than same-day fermentation. We're following the Tartine procedure to get a levain going; won't know how that turned out for another four or five days.
We made a sort of pulled beef the other day. Rubbed a steak in brown sugar, salt, pepper, peperoni powder, oregani and garlic powder. Fried good on all sides and dumped in our Römer Topf (RÖMERTOPF® Ideas for natural cooking) and emptied a can of beer and two roughly chopped onions into the clay pot.
Left in in the oven for 4 hours @ 300F.
We had it with potatoes but mashed had been fine.
After 4 hours the typical bitter taste of beer is gone and the broth is so full of taste.
Sorry no pics.
Today we had the last chops of the smoked eel.
Left in in the oven for 4 hours @ 300F.
We had it with potatoes but mashed had been fine.
After 4 hours the typical bitter taste of beer is gone and the broth is so full of taste.
Sorry no pics.
Today we had the last chops of the smoked eel.
Lazy today, picked up 4 lb of Mama Irie's jerk wings. Just discovered her in a tiny store front, who would have known real Jamaican style goat curry and oxtail 5 min. away.
