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Friday, 27 March 2015

Are we really saying goodbye?

Filed under: cookbooks, etc.,food & drink,whine — ejm @ 17:43 EDT

summary: Why I am ending our almost 20 year relationship with SAVEUR Magazine;

Warning!! Warning!! Long-winded ranting and raving ahead… :stomp: I’m taking Mr. Sachs at his word and in my usual long-winded way, am writing down what I think.

SAVEUR Savor a World of Authentic Cuisine My SAVEUR suscription is about to expire; I recently received a letter of reminder from them telling me that it was time to renew.

There are any number of reason why you might have overlooked renewing your SAVEUR subscription. Perhaps i just slipped your mind. But the fact is your subscription is quickly running out. And whatever the reason, unless you act promptly, you’ll soon be without SAVEUR.
 
-Rich Davis, renewal activation voucher, SAVEUR
 
I’m new here. This is my third issue in the editor’s seat, and while we’re not planning a gut renovation, you might notice a few changes around the place. In the coming months we’ll be tinkering with the recipe a bit, bringing in new voices, refreshing the look and feel fo the brand, and relaunching our website […] Keep in touch and let me know what you think.
 
-Adam Sachs, editor’s note, SAVEUR No.173
 
Why Subscribe to SAVEUR Magazine?
 
SAVEUR is a magazine for people who experience the world food first. Created to satisfy the hunger for genuine information about food in all its contexts, the magazine emphasizes heritage and tradition, home cooking and real food, evoking flavors from around the world (including forgotten pockets of culinary excellence in the United States). It celebrates the cultures and environments in which dishes are created and the people who create them. It serves up rich, satisfying stories that are complex, defining and memorable.
 
In every issue, you’ll:

  • Explore authentic cuisine as you travel east to west, beyond 5-star restaurants to hidden roadside gems.
  • Meet local food experts who open their kitchens and share stories, secrets and family recipes you won’t find anywhere else.
  • Learn tips and techniques from expert chefs who help you recreate their flavors and traditions in your own home.

 
- SAVEUR, Savor a World of Authentic Cuisine

Hmmmm….

Well that certainly used to be the case. In fact, each magazine was so full of enticing new ideas that it took several days to get through the magazine. We did indeed savour virtually every page. (continue reading…)

Wednesday, 25 March 2015

more lame scoring

Filed under: baking,bread - yeasted & unyeasted,food & drink,whine — ejm @ 14:31 EDT

lame scoring summary: 2nd attempt at lame scoring; ongoing web server nightmares resolved at last. I hope…;

I can get upload images again! I can upload images again!!

homemade bread lameWhen we’re not admiring it hanging on the kitchen wall, we’ve been having fun playing with our lame. A few weeks ago (I was going to post about this MUCH earlier, but well, you know…), we decided to make three loaves of bread. Two of them were proofed free-form and the third shaped into a round and proofed in our brotform.

We’re still trying to get correct angles and depth with our scoring. Although we did achieve formidable oven spring with this batch, we were not quite as successful as we had hoped. But we felt very elegant with our silver handled lame, didn’t cut ourselves AND we did have some success. Look!!

lame scored bread
whoohoooo! an ear!

(continue reading…)

Friday, 20 March 2015

Wordless Not-Wednesday: what is it and what does it do??

?!

 

what is it??

(»»»)

Tuesday, 17 March 2015

another gluten-free experiment – you win some…

go directly to the recipe

summary: tiny gluten free cookies; dates are a great addition; sometimes gluten-free experiments are successful! (click on images to see larger view)

Sure they’re small but it just means you can have two without feeling even remotely guilty.

besan
Always on the lookout for edible gluten-free snacks (trust me, I know that some gluten-free food – especially cookies – can be horrible, rather like choking down flavoured sand), I decided to try making gluten-free cookies to take for the coffee break at work so the two celiacs in the crowd could have a snack too.

Once again, when I made the decision to do the experiment, I had to use whatever we had on hand. I was too lazy to trek out to get rice flour to try some long bookmarked Persian Cardmamom Biscuits on Jasmine’s (Confessions of a Cardamom Addict) site. (They’re still bookmarked and one of these days, I will make them!). We did have chickpea flour though. So, armed with a decent looking recipe found on the internet, I got started. (continue reading…)

Monday, 16 March 2015

Yay! Good Brown Bread at last (BBB March 2015)

go directly to the recipe

BBB: Let's Get Baking summary: recipe for Brown Bread, based on a recipe for Granary-style loaf from King Arthur Flour, with help from the inimitable Elizabeth David; finding malt extract and malted wheat; a Bread Baking Babes project; submission for YeastSpotting; (click on images to see larger views and more photos)

Bread Baking Babes (BBB) March 2015

This month we’re making brown bread!! I love brown bread!!

BBB Granary-style bread (flickr housed image) When I was growing up, it didn’t occur to me that everyone didn’t know what brown bread is. We always had brown bread in the house for sandwiches and toast. It wasn’t until I travelled a little in the USA that I learned I had to ask for “wheat toast” if I wanted toast made with brown bread.

Others have misunderstood “brown bread” too. When T was in India, he and his friends often got loaves of white bread from a bakery. But one of his Dutch friends was longing for brown bread and went to the bakery to ask if they couldn’t possibly make him a loaf. The baker assured him it would be no problem. The next day, the friend went to get his brown bread. He was presented with a mahogany coloured loaf. The friend exclaimed, “What’s this?! I asked for brown bread. But this is just bread that has been dyed brown.”

The baker replied proudly, “Yes, yes. This is brown bread. We can make yellow bread, red bread, blue bread, green bread. Whatever colour you would like, we can make.”

This month the BBBabes have foregone dye and made actual brown bread. Great brown bread! (continue reading…)

Sunday, 15 March 2015

Gluten-free Experiment – you win some; you lose some

Filed under: baking,food & drink,posts with recipes,vegetarian,whine — ejm @ 11:09 EDT

go directly to the recipe

summary: recipe for caramelized onion dip and Gluten-free crackers …hmmm; there’s a reason that wheat is so popular; new servers; comments are allowed but I can’t always access the blog; (click on images to see larger views)

The nightmare continues. My webhost has installed new servers. They say they are lightning fast. Alas, they are so lightning fast that for over week I often couldn’t access my site at all…. I have been trying to post about these crackers since Monday. If you see this post, it means that by a miracle I managed to stay connected to etherwork.net for more than 2 minutes…. :stomp:

GF crackers They look pretty good, don’t they? Don’t let looks fool you….

From time to time, I take snacks for the coffee break at work. There is one celiac and one person who is allergic (she goes into anaphalactic shock if she eats wheat) so I thought it would be fun to make something that everyone could eat.

I did an internet search and found what looked to be really good crackers at Clean Green Simple: Rustic Rosemary Herb Crackers

[T]hey make a great portable snack.
 
-Jessica, Rustic Rosemary Herb Crackers, clean green simple

Perfect!! It was exactly what I was looking for! (continue reading…)

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