Comments for me make food

Comment on cheese stix home style by Mr. T

Mr. T — Tue, 09 Mar 2010 02:56:07 +0000

Man that looks and sounds soooo delicious. You are truly an epicurean!

Comment on first loaf by me make food » cheese stix home style

me make food » cheese stix home style — Tue, 09 Mar 2010 02:22:59 +0000

[...] she worked in store. We have made thousands of cheesestix in our lives. Since I have been doing the bread and making pizza crusts, I figured this would be easy. Made up a batch with homemade garlic butter [...]

Comment on bread update by Mr. T

Mr. T — Fri, 05 Mar 2010 05:02:51 +0000

Hmmm, for some reason my RSS reader didn’t pick up these latest updates. Strange.

I am glad to see that the baking is going well! I am surprised you haven’t tried making bread with pieces of cheese or bacon bits baked into it yet.

Comment on New kitchen toys by flickr toys

flickr toys — Tue, 23 Feb 2010 06:11:44 +0000

flickr toys…

Your topic Fresh & Squeezed Living: TrackBack was interesting when I found it on Tuesday searching for flickr toys…

Comment on Theresa has the cake balls down by flickr toys

flickr toys — Tue, 23 Feb 2010 06:11:07 +0000

flickr toys…

Your topic Reach+ group exhibition in Taiwan · plastique monkey was interesting when I found it on Tuesday searching for flickr toys…

Comment on 2nd loaf by Mr. T

Mr. T — Fri, 12 Feb 2010 19:38:42 +0000

Of course, its only the basic baguette. I assume some of the more complex mixes would have more flavor.

In anycase, it is great to know that there is a way to make quality bread on your own. This book is on my list to buy.

Comment on 2nd loaf by beerorkid

beerorkid — Fri, 12 Feb 2010 18:37:41 +0000

pretty good. Better than the bread from Russes, but not as good as LeQuartier. I wish it had a bit more flavor

Comment on 2nd loaf by Mr. T

Mr. T — Fri, 12 Feb 2010 03:08:30 +0000

Looking good! So taste-wise, how would you rank this up against, say, a baguette you’d pick up at any of the local grocery stores?

Comment on first loaf by beerorkid

beerorkid — Thu, 11 Feb 2010 03:50:30 +0000

Pretty much. The basic boule dough can be shaped into diff things, but other than that there is not much too it. The first 5 chapters including all the introductory stuff and the boule make it to page 44. Peasant loaves page 45-133. These are the ones that have other flours and adjuncts to make unique breads. Flatbreads and pizzas page 134-179, and enriched doughs and pastries 180-238.

When you mix the dough it is 15 minutes or under to do, took me about 10. Then 2 hours to rise. You can make breads from it right after that if you like or refrigerate. More yeast is used in this dough than the no knead bread I have made in the bast. I got a tip on the forum and from Theresa who was reading Alton’s book about waiting 20 minutes after the oven is preheated to get the oven consistently heated. So about an hour for a loaf each day. I made another loaf tonight and it was awesome. Gonna post about it in a few minutes.

Comment on first loaf by Mr. T

Mr. T — Thu, 11 Feb 2010 03:27:32 +0000

That bread looks mighty tasty! So let me get this straight…it will take a few hours to make the initial dough, but after that is done, its just a matter of tearing off a chunk and throwing it in the oven? Sounds good to me! I checked out the table of contents on Amazon and was disappointed they didn’t have the names of all the kinds of bread recipes/methods. I assume most of them are in the “peasant loaves” section?

I will be enthusiastically following your progress on this one. Thanks for the photos and description!