What's the crack with himalayan salt? First saw in wholefoods about 10 years ago and now its everywhere.
I'm a halved, blanched and fried in butter with chestnuts guy for sprouts. Lardons when I ate meat. School sprouts which were boiled to mush didn't put me off.
@Botte: very nice looking loaf. Hope it tastes as good as it looks.
I'm a halved, blanched and fried in butter with chestnuts guy for sprouts. Lardons when I ate meat. School sprouts which were boiled to mush didn't put me off.
@Botte: very nice looking loaf. Hope it tastes as good as it looks.
Bill,
Surely you remember M.A.s suggestion when you run out of bread, "Let them eat cake!"
Of course I did stock up a week before everyone else around here. Fresh bread is clearly one of the best things to make when you have too much time on your hands. Although I must admit the loaf pictured looks way better than my efforts.
Cal,
Off topic, I still want to start a new thread. I got a call ID'd as my local power company informing me that my electricity would be shut off in 30 minutes but I could call their 800 number... Really well presented scam! But for some reason, not being behind in payments, knowing notice must be given in writing 10 days in advance etc.
Although not quite audio I thought mentioning it here might be of some use. However seeing as a few folks know me here and the date... Maybe I should do it tomorrow.
Lastly I can understand how some folks don't like the smell of sprouts, but that has never bothered me, but cooking cabbage!!!!! ;(
Just noticed almost a food emergency, running out of chocolate!
Surely you remember M.A.s suggestion when you run out of bread, "Let them eat cake!"
Of course I did stock up a week before everyone else around here. Fresh bread is clearly one of the best things to make when you have too much time on your hands. Although I must admit the loaf pictured looks way better than my efforts.
Cal,
Off topic, I still want to start a new thread. I got a call ID'd as my local power company informing me that my electricity would be shut off in 30 minutes but I could call their 800 number... Really well presented scam! But for some reason, not being behind in payments, knowing notice must be given in writing 10 days in advance etc.
Although not quite audio I thought mentioning it here might be of some use. However seeing as a few folks know me here and the date... Maybe I should do it tomorrow.
Lastly I can understand how some folks don't like the smell of sprouts, but that has never bothered me, but cooking cabbage!!!!! ;(
Just noticed almost a food emergency, running out of chocolate!
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Ed: I do and we have enough plain flour and other stuff for the weekly bake. It's astounding the calorific requirements per lb of body mass of the average under 5! Hopefully the boy will stop the current growth spurt so we can feed him up ready for the next one.
As for time on my hands. No chance. Work is busy, school and child minder have been closed so I have less time right now. But it's all good fun.
As for time on my hands. No chance. Work is busy, school and child minder have been closed so I have less time right now. But it's all good fun.
We halve the sprouts and fry with grated ginger in oil (rapeseed)..
Mrs toby is running low on chardonay, might have to start on the Prosecco soon😱
Mrs toby is running low on chardonay, might have to start on the Prosecco soon😱
When baking bread at home I like to sprinkle the outside with colorful sea salt. There are numerous different colors, and Black Lava is especially nice. The brand in my local grocery store is "Palm Island" from Hawaii, but Google shows there are thousands of vendors and products.
Amazon.com : Palm Island Sea Salt Red Gold, 4 oz : Palm Island Salt : Grocery & Gourmet Food
Amazon.com : Palm Island Premium Sea Salt, Pink Diamond, 4 Ounce : Grocery & Gourmet Food
Amazon.com : Hawaiian Bamboo Jade Sea Salt - Natural Hawaii Salt Infused With Bamboo Leaf Extract - Beautiful Jade Green Solar-Evavporated Pacific Sea Salt - 4 oz. Stackable Jar : Grocery & Gourmet Food
Amazon.com : Hawaiian Black Lava Sea Salt - All-Natural Unrefined Hawaiian Sea Salt Infused with Activated Charcoal - Gorgeous Finishing Salt - No Gluten, No MSG, Non-GMO - 4 oz. Stackable Jar : Grocery & Gourmet Food
Amazon.com : Palm Island Sea Salt Red Gold, 4 oz : Palm Island Salt : Grocery & Gourmet Food
Amazon.com : Palm Island Premium Sea Salt, Pink Diamond, 4 Ounce : Grocery & Gourmet Food
Amazon.com : Hawaiian Bamboo Jade Sea Salt - Natural Hawaii Salt Infused With Bamboo Leaf Extract - Beautiful Jade Green Solar-Evavporated Pacific Sea Salt - 4 oz. Stackable Jar : Grocery & Gourmet Food
Amazon.com : Hawaiian Black Lava Sea Salt - All-Natural Unrefined Hawaiian Sea Salt Infused with Activated Charcoal - Gorgeous Finishing Salt - No Gluten, No MSG, Non-GMO - 4 oz. Stackable Jar : Grocery & Gourmet Food
We usually have the grand-kids over for my wife's birthday -- in the current situation this wasn't possible so I made cupcakes instead of a Rose Levy Berenbaum birthday cake -- as she has to watch her A1C I used Truvia instead of sugar. My judgment, don't use Truvia for baking, don't use it for your coffee, don't use it on your oatmeal...dreck
It's not the rum, or at least not only the rum. Took that pic to text to SWMBO, on my phone, so about a 1" square to look at when taking the pic. It looked vaguely like the bread on the counter so I clicked. I never saw it full size until uploaded here.
Despite a couple of minor issues the bread is quite tasty, and will be even better toasted with my 2020 pre-you-know-what marmalade.
(Not food related but finally took delivery of a new keyboard (no, not the musical kind) so I no longer have to choose between a phone and a crappy 14" laptop that feels like typing on oatmeal. Heaven. Now all my typos are actually my typos.)
Like so many things in life, use the real thing in moderation or just don't use it at all, nor the fake replacements. Sugar is not just "a sweetener"", it does things when cooked, even refined white sugar has more going on than just sweetness.
Have you tried using things like applesauce instead of sugar? Of course it's just adding sugar in a slightly different form, but *might* have an effect on how it is digested or such. Which brings us back to "carbs are carbs" and the flour in the cake turns into sugar starting in your mouth and the rest of it's way through your gut. OTOH I thankfully have never needed to know what "A1C" means, so feel free to ignore my thoughts about carbs.
Best wishes.
Oh so true! What could be simpler than flour, water, yeast, and salt? But what could be more mysterious than the same? What could be harder than getting a dough the right texture, the right shape, the right time...
The loaf I baked today had at least 3 significant errors in its construction, starting with the fact that I was scaling down a larger recipe and forgot to divide something by 2! Yet it is quite edible, proving that when it comes to bread, never let perfection be the enemy of good enough!
Am I the only one who likes to briefly microwave their ice cream?
I find adding zinc to my diet can be accomplished by either specific supplements or artificial strawberry flavor! (Zinc oxide) The only downside is what used to be a gallon of cheap ice cream is now 1.4 L.
I find adding zinc to my diet can be accomplished by either specific supplements or artificial strawberry flavor! (Zinc oxide) The only downside is what used to be a gallon of cheap ice cream is now 1.4 L.
Today's lunch - apex of Italian delicious simplicity - spaghetti Aop.
Ate it before remembered to take a photo 🙂
Ate it before remembered to take a photo 🙂
I have put really hard ice cream (whole container) in the microwave for about 15-20 seconds just to avoid bending the spoon......only problem is if you overshoot it’s even harder on the next go round!
Yes, ofcourse I do!
So nice to see there's someone else that appreciates this wonderful resource!
I prefer what we call "buttersteaming" things like fresh peas, b-sprouts, asparagus and young crispy fireweed tops (my favourite springtime "vegetable").
Just having a tiny bit of water not even enough to cover the bottom of the pot, add whatever greens you want to cook, lightly heat for juuuust the right amount of time (every stove and pot is different, gotta get "the feel for it"), for the last 5 mins just add butter to taste.
Though I do prefer to lightly roast my fireweed tops in whatever tasty cooking fat or oil available, they're not bad either way.
Overcooked veggies =
Note to self and others:
Do not consume copious amounts of fermented veggies for days in a row.
I chased myself out of my own bathroom this morning from odoriferous emanations.
Do not consume copious amounts of fermented veggies for days in a row.
I chased myself out of my own bathroom this morning from odoriferous emanations.
Seriously you can eat the ******? It's everywhere in the garden. I wonder if I can persuade my wife to try goosegrass. That has got a bit head start in the flower beds this spring so would be nice if we could actually consume it...
Oh and Cal: waaaay too much information. I've had Okra two days in a row and that generally ends poorly...