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I can’t believe you have all that on hand! My ‘on hand’ is a shameful embarrassment…
And a 60 yr old starter? Does that mean what I think it does? That’s impressive 😱
Important matters concerning the existence of Humanity - BACON
- Thread starter THParent
- Start date
And a 60 yr old starter? Does that mean what I think it does? That’s impressive 😱
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- Sep 27, 2008
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Right with you, but we still have to have bacon with it here.
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Life is short. I always have interesting condiments. DH is a Philly native so having good stuff in the deli drawer and good bread is mandatory.
Military commissaries have Boar’s Head deli counters and some fine condiments in the specialty foods area. Also Tillamook butter and ice cream!
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Bread and Bacon both start with ‘B’
Bread and Bacon both have 5 letters
I think we are ok
Bread and Bacon both have 5 letters
I think we are ok
I go through garlic spurts. Love it but I don’t use it as much as onions - which is my absolute favorite vegetable. The combination gives me heart burn.
I might use one of them on wordle tomorrow. To show my starter word how much I think of her performance today.
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He’s a Marine and a gunsmith. I gave him a hill to take and impress his brothers with when he’s ready. A “stretch” assignment indeed.
I still have my container in the fridge. Haven’t touched it in a year. My brother said it is still good.
I don’t have the heart to throw it out and start over.
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As long as it hasn't turned reddish, he's probably right.
Today's assignment: Give it a good, strong stir mixing all the liqueur back in. Take out a half cup and mix with a half cup lukewarm water and a cup of flour in a clean container, stirring until all the flour is incorporated. Set in a warm spot for a few hours. Hopefully, it will perk up and start to bubble a bit. Transfer to a clean storage container and put in fridge.
Repeat in less than twelve months.
(Oh, and bacon.)
Today's assignment: Give it a good, strong stir mixing all the liqueur back in. Take out a half cup and mix with a half cup lukewarm water and a cup of flour in a clean container, stirring until all the flour is incorporated. Set in a warm spot for a few hours. Hopefully, it will perk up and start to bubble a bit. Transfer to a clean storage container and put in fridge.
Repeat in less than twelve months.
(Oh, and bacon.)
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- Sep 27, 2008
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- 17,443
No bread diversity allowed, right! You should punish the person who started talking about their bread making challenges. Make them eat pale floppy tepid bacon.Oh. I have sourdough starter. I keep it fed twice a day just like me.
Now look here, this is a bacon thread!
Bacon.
I made the damn thing. Followed instructions to the t. In the oven. It will suck - it seems too loose.
Called my twin all excited. He casually told me we already tried this recipe. He said it is the NY Times recipe for no knead bread.
I am a cook. Not a baker. I should take a class.
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- Sep 27, 2008
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Bacon bacon bacon but we are on thin ice.
Yes, you should.
Baking School
Our hands-on classes cover every skill level and baking interest.
Please tell me you are using dry measuring cups and spooning the flour in before leveling off and not using liquid measuring cups for your dry.
And your yeast is not expired.
Expires in May. I was shocked at how much it rose. My twin brother told me to switch the salt with sugar - activates yeast better. He is an idiot though, so I am not sure I will try it. I have used both in past.
Yes, dry. I did not use the scale like I usually do. I might do grams next time.
Yes, dry cups leveled properly. I am going to use my cuisinart next time.
It actually came out ok - a little flat but tasted good. I have a plan. I will get it right. Went well with spaghetti tonight - not great for sandwiches though.
I have reviewed King Arthur in past. Awesome. Have their bread flour - but used all purpose today.
Yes, dry. I did not use the scale like I usually do. I might do grams next time.
Yes, dry cups leveled properly. I am going to use my cuisinart next time.
It actually came out ok - a little flat but tasted good. I have a plan. I will get it right. Went well with spaghetti tonight - not great for sandwiches though.
I have reviewed King Arthur in past. Awesome. Have their bread flour - but used all purpose today.
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- Sep 27, 2008
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- 17,443
Baby steps, bacon bit sized.
Reading assignment, so you can debate your brother on sugar in yeast bread:
How to reduce sugar in yeast bread
You’ve decided to cut back on the sugar in your diet. But you love to bake. It’s the baker’s conundrum! Thankfully, if you’re a bread baker, it’s easier to reduce sugar in yeast bread than in almost any other type of treat. Cookies with a lower amount of sugar won’t spread properly...
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Tonight’s house pasta:
Paglia e Fieno (“straw and hay”), house style
Half spinach, half regular egg fettuccine
Italian panna di cucina (cooking cream, rather like crême fraiche)
Sauteéed chunks of chicken breast
Smashed roasted garlic cloves (a lot)
A few judicious spoonfuls of homemade pesto to add color and flavor
Massive handfuls of cooked and crumbled Wright’s bacon to add at table
A big chunk of authentic Parmigiana, fed into my ancient Mouli cheese shredder from bella Napoli.
Paglia e Fieno Alla Panna Con Pollo, Pesto e Wright’s!
Paging @WT Door
Paglia e Fieno (“straw and hay”), house style
Half spinach, half regular egg fettuccine
Italian panna di cucina (cooking cream, rather like crême fraiche)
Sauteéed chunks of chicken breast
Smashed roasted garlic cloves (a lot)
A few judicious spoonfuls of homemade pesto to add color and flavor
Massive handfuls of cooked and crumbled Wright’s bacon to add at table
A big chunk of authentic Parmigiana, fed into my ancient Mouli cheese shredder from bella Napoli.
Paglia e Fieno Alla Panna Con Pollo, Pesto e Wright’s!
Paging @WT Door
- Joined
- Sep 27, 2008
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- 17,443
Mine is orange - yours?
Be quick with your answer so the Dread Bacon Lord doesn’t catch us.
Lol the cheap one I got from Olive Garden years ago still works fine.
Locatelli romano is the only thing that goes in mine though.
Sorry for the baconless response.
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- Sep 27, 2008
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Back to bacon - this pasta in Italy often has pancetta, sometimes with pesto or not, but in the best Italian spirit, I adapt what I have on hand.
I have mentioned I was stationed for three years in Napoli. Interestingly, I would invite Italian friends for Sunday brunch (late lunch, we started at 1), and they always wanted me to make French toast (with cinnamon bread), with real maple syrup and heaping platters of American thick cut bacon cooked crisp. And apple pie with Dutch crumb topping after or a peach cobbler. Entirely different flavor profile for them. Chocolate chip buttermilk pancakes were also oddly popular. With the heaping bacon platters, of course.
I have mentioned I was stationed for three years in Napoli. Interestingly, I would invite Italian friends for Sunday brunch (late lunch, we started at 1), and they always wanted me to make French toast (with cinnamon bread), with real maple syrup and heaping platters of American thick cut bacon cooked crisp. And apple pie with Dutch crumb topping after or a peach cobbler. Entirely different flavor profile for them. Chocolate chip buttermilk pancakes were also oddly popular. With the heaping bacon platters, of course.