Wednesday, September 12, 2012
realize it, dudes
You know whose bread is not good? Village Bakery. It's really light. No seriousness to that bread. I don't understand how people make bad bread. How do they not know it's bad? If you don't know what to do, just rip off the Tartine cookbook or something. Or how about the Big Sur Bakery one? God their bread is awesome. That Zen bread or whatever is amazing. And why can't anyone make any goddamned spelt? In Scandinavia, it almost goes without saying, all the bread is good. That said, cutting down your bread is sure an easy way to lose weight. And beer intake. Come to think of it, most brewers make bad beer and they don't realize it.
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7 comments:
how charming is it that gunther's website plays yakety yak? I feel like I've posted that before. Still charmed
also, the neon sign guy is named Jugglin' Joe. so much better than vic's! their vanilla is way better
Hi, me again. Don't know if you listen to The Moth podcast, but I highly recommend the A.E. Hotchner one. Bullfighting in Spain with Hemingway
Every time I make bread, it turns out SUPER heavy/dense. This may be because I make the same recipe every time. I swear I forget and the title of the recipe makes me think I can make it work. It's a jalapeno cheddar bread. Good with soup but not for a sandwich.
I am hella good dough kneader. Me and the wife have been making handmade bagels with homemade yeast for the past year. Bagels are just starting to become popular here in Japan. Sometimes, I put a basket of bagels on my bike and sell them around town. I usually sell out and were starting to get regular customers coming to our house asking for bagels.We just got a food preparer license and now it`s time to find a small place.
As for the dead,I picked up,Jerry Garcia`s cat under the stars cd yesterday at Book Off. I haven`t thrown it on yet as I`m a little scared of the Arista years...
J
escanou 12
that is rad about your little bagel business!!
Shannon, you should use Jim Lahey's no-knead bread recipe. Although you do need some specialized cast iron
http://www.yumsugar.com/Knead-Bread-Recipe-Jim-Lahey-22058047
and here's what the cast iron looks like, you cold also use le creuset with a lid if you have it
http://www.lodgemfg.com/Logic-fryers.asp
although I think that new lodge cookware is very different than antique stuff. it has a rough texture and does not season as well. my very old skillet is the best
We ate at Tuco's in Davis a couple weeks ago, and my partner noted that they served Acme Bread rather than Village Bakery bread, even though they are literally a rolls-throw from Village Bakery.
I think you hit upon why. She even said the same thing at the time--Village Bakery may have killer pizza, but their bread is just "meh."
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