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After visiting the Doctor , it was across the road to Archer’s Tea Room for Lunch .
My choice was an Egg Mayonnaise sandwich on Brown Bread , with Rocket . Washed down with a Black Coffee .
Monday lunchtime 18th-November-2024.
I can't wait for my tomatoes to ripen. I baked this loaf yesterday after it sat in the fridge for a day, and still haven't cut into it. When tomato eating comes, that will all change... bread, cheese, tomatoes, basil becomes a daily event.
Michael Davidsen, Michele Forger, Jaqueline Davidsen, Stephen Burnett, Frances Pinches, Paul Cocks and Richard Rawlings from Bread and Co.
You can't hear it from there, but it's making a happy, crackling sound.
From my first Tartine Basic Country Loaf baking attempt.
Photo by Molly Sheridan
How yummy looking is this Cavey bread, baked by my friend Ali? (Ali is also the sculptor of the soon-come Cavey vinyl, more news very soon!) I literally laughed out loud when this picture popped up on my Facebook!!
The squeamish among you may want to turn the other way now, because Bread Cavey met a rather gruesome, but delicious, end. The last picture make me think of our recent Cavey collaboration with Luke Chueh.
*No Caveys were harmed in the making of this blog post ;)
Every once in a while it’s cool to bring back a virtually forgotten craft and make it new again. Bread dough, do you remember that? Visit us at CreativeMeInspiredYou.com
Haven't had a chance to cook much since I've been at home, so my food shots have been lacking... And then when I do cook, it normally gets eaten far too quickly to take photos (the downside of 'living' with 4 other people.) I safeguarded this baby until my camera battery was charged, though, and then we ate it all.
Not true, but we ate a lot.
Best viewed big, duh.
Brown bread, just out of the oven and already noshed. Two different shapes, one round, the other elliptical.
On Nov. 8, 2006, Mark Bittman wrote in the New York Times of a breadmaking method taught by Jim Lahey at New York's Sullivan Street Bakery. By using minimal yeast and a long, long rise, it eliminates the need to knead and produces a perfect boule with remarkably little effort.
The article was on the "most e-mailed" list for weeks, and amateurs in kitchens everywhere raced to try it. I finally did (my first non-bread-machine bread!), and the results were as fantastic as advertised. I'm making another loaf to take to the in-laws' for Thanksgiving.
When the bread and dips are this good, you know what follows might just be a bit special. L-R pickled shallots, aïoli, horseradish, mackerel pâté.
Soft with a hint of sweetness, this milk bread works with everything. From salad to dessert, Recipe at ahaar.blogspot.com
Bánh Bao Chiên Giòn from T.P. Bánh Bao (Houston, Texas)
Full Blog Post:
theculinarychronicles.com/2011/01/27/theyll-fry-anything-...