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Since malicious bots managed to shut this site down for a few days in October, there are still a number of broken links and/or images on the site. Work is being done as quickly as possible to restore the links and images. -ejm, November 2014

Thursday, 2 October 2014

Well. Rats Rats Rats

Filed under: whine — ejm @ 15:50 EST

Some people might have noticed that my blog was inaccessible for the past 24 hours. :stomp: :stomp: :stomp: It’s because some malicious little twirps playing with their computers caused their bots to attack the server.

Thanks to those morons, I have been instructed by my server to insist that you register before commenting. Sorry about that!

edit 9 October: “inaccessible of the past 24 hours”?! Hahahahahahahahahahaha (please excuse my hysteria) Try several days…. I think I’m back in now. I hope so. Now excuse me while I continue to batten down the hatches.
For the moment, I’ve turned off commenting….

Tuesday, 30 September 2014

Stir-fried beets, Indian style (WHB: curry leaf)


go directly to the recipe

summary: recipe for South Indian Beets (stir-fried beets and curry leaves) from a recipe in SAVEUR; problems with photographing Indian food so it looks good; information about curry leaf (Murraya koenigii) and WHB; (click on image(s) for larger views and more photos)

Weekend Herb Blogging (WHB) #447??: Curry Leaf (Murraya koenigii)

Not long ago, I complained about the choice of words in SAVEUR magazine, specifically “The India Issue”. But I don’t think I was magnanimous enough to mention that in spite of their poor choice and/or distinct lack of words, they did get several things right.

beets One of those things was the “beetroot thoran” from Kerala on page 72. When we read about stir-frying beets with curry leaves and coconut, we knew we had to try it!

Because I can’t stop buying beet tops (j’adore stir-fried beet-tops!), we always have beets lying around in the bottom of the vegetable bin in the fridge. But we don’t always have curry leaf on hand. (continue reading…)

Tuesday, 16 September 2014

Stepping Back in Time to the 17th century (BBB September 2014)

go directly to the recipe

BBB: Let's Get Baking summary: recipe for Robert May’s French Bread, based on Elizabeth David’s adaptation of a 17th century recipe; trying again with the stainless steel mixing bowl as a steam chamber; a Bread Baking Babes project; submission for YeastSpotting; (click on images to see larger views and more photos)

Bread Baking Babes (BBB) September 2014

Always adventurous, the BBBabes are time travelling this month….

Rob't. May's French bread Ilva is this month’s mastermind and decided to send us back to the 1600s.

To make French Bread the best way.
Take a gallon of fine flour, and a pint of good new ale barm or yeast, and put it to the flour, with the whites of six new laid eggs well beaten in a dish, and mixt with the barm in the middle of the flour, also three spoonfuls of fine salt; then warm some milk and fair water, and put to it, and make it up pretty stiff, being well wrought and worked up, cover it in a boul or tray with a warm cloth till your oven be hot; then make it up either in rouls, or fashion it in little wooden dishes and bake it, being baked in a quick oven, chip it hot.
Robert May, The Accomplisht Cook, or, The Whole Art and Mystery of Cookery, fitted for all Degrees and Qualities, Section IX: Baking, (1685 edition), p. 240

Robert May (1588 – c.1664) was an English cook for various aristocratic families of the English aristocracy. He was trained by his father and then sent to Paris, by the Lady of the House where his father worked, to train as a chef.

First published in 1660 and reprinted at least 5 times during the author’s lifetime, “The Accomplisht Cook” is considered by many to be the first major recipe book published in England, being written by a professional cook when most recipe books at that time were household collections written by amateur cooks.

Luckily for us, Ilva didn’t insist that we build wood fired ovens and create our own ale barms (although I wouldn’t be surprised if there isn’t at least one intrepid BBBabe who did just that…). (continue reading…)

Thursday, 11 September 2014

I’m suffering from flat blonde sandwich bread syndrome

stainless steel bowl summary: making flatbread unintentionally; using stainless steel mixing bowl as a steam chamber; (click on image(s) to see larger views and more photos)

There is nothing so disheartening as having to cut “sandwich” bread diagonally in order to get decent sized slices.

flat-ish bread Lately, I’ve been having a lot of problems with producing flat bread when I haven’t wanted to. The crust is also on the blonde side. I think the flatness is partly because it’s summertime and I may be letting the shaped bread overproof. Or perhaps the dough is too slack. Or perhaps it was a mistake to clean the oven. Maybe our bread LIKES to be baked inside encrusted walls….

But I just can’t believe those are really the reasons!

After reading the following in Lionel Vatinet’s book “A Passion for Bread” (thank you for the recommendation, Tanna!), I remembered about the wondrous success of this hat method in creating oven spring – why oh why did I stop doing this?? (continue reading…)

Saturday, 6 September 2014

Wordless Not-Wednesday: what to do with all those apples

Filed under: food & drink,Wordless and/or Black & White Wednesdays — ejm @ 18:02 EST
<o>Not Far From the Tree


!Pop!! Pop!!Pop! (»»»)

Sunday, 31 August 2014

BBBuddies’ Polenta Bread

BBB: Let's Get Bakingsummary: August 2014 Bread Baking Buddies; Polenta Bread gallery; about the BBBabes (click on image(s) to see the BBBuddies’ posts)

It’s August. How many are on holiday? How many will bake anyway? Will there actually be a gallery? :lalala:

Polenta Bread (BBBuddies)Bread Baking Buddies (BBB): Polenta Bread

This August, the BBBabes made polenta bread. (Here is the recipe we used.) Happily, I was the only one foolish enough to make “Glow in the Dark” Polenta Bread…. To make up for not having radioactive ingredients, one of the BBBabes was most intrepid and used her sourdough instead of commercial yeast to make her Polenta Bread. So did one of the BBBuddies.

Because of the wonders of technology, the BBBuddies come from all over the world. …I LOVE the internet! (continue reading…)

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