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  Leader and Reinhart         


Author: graham
Date: Mar 16, 2008 16:40

Has anyone on this group bought the latest tomes from these two? Are they
worth buying?

Further, has anyone seen/bought "Pain par Poilane"? It's in French and I
have no idea whether it has recettes or is just a glossy paen to Poilane's
philosophy, and when the French get philosophical, the language becomes too
'esoteric' for me to follow.
Graham
9 Comments
  OT - From Glop To Slush - An Adventure in Kitchen Science 101.         


Author: KingOfGlop
Date: Mar 16, 2008 10:41

John is a little drunk. Not seriously so but enough to loosen the
bounds of caution. He and Paul have been partaking of John's version
of a Cuba Libre, rum and coke in the mundane World.

A 12 oz coke glass kept in the freeezer and filled to the brim with
ice cubes.
100 ml 3 floz Wood's Navy Rum chilled in the freezer - so cold it's
syrupy - poured over the ice.
Full-fat Coke to the top of the glass.
2 thick slices of lemon, pushed onto the rim of the glass

After a couple of these the World is definitely fuzzy in all its
categories but John recks not fuzziness and and rises to mix another.
Open the freezer door and, whoops, John put the new 2 litre bottle in
the freezer and it has turned to slush. Hmmmmmmmmmm! A metaphorical
light bulb powers up in John's brain.

"If I poured half-frozen coke into very cold rum there should be only
a little melting and you'd have pieces of soothing coke slush in a
matrix of stinging rum." thinks our hero. So, 2 very cold glasses from
the freezer, a large measure of syrupy cold rum, open the coke. Oh
dear!
Show full article (2.09Kb)
1 Comment
  Loaf 17: no progress         


Author: joe
Date: Mar 16, 2008 10:25

The Crumb:
http://img221.imageshack.us/my.php?image=loaf17thecrustmediumfu6.jpg

The Crust:
http://img222.imageshack.us/my.php?image=loaf17thecrumbmediumxb7.jpg

The flavor is basically the same. It was _still_not_ like the Italian bread
I tasted from the baker in Queens. Is this process (obtaining flavor from
the fermentation) a closely guarded secret by bakers? This loaf sat
untouched for 24 hours in my fridge.

--
-joe
___________________________________
my bread: http://www.joesbread.com/
my faith: http://www.angelfire.com/ny5/jbc33/
15 Comments