Prog Chefs Unite!!!

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That looks awesome, looks quite similar in texture to my Grandmas recipe which uses lard.  I like making bread from scratch....the kneading and all that....it's relaxing.  Now you've given me the bug again!

yeah, seriously, give it a shot next time and try it.  I think the lard made a huge difference in mine, a slightly sweet and complex flavor but very subtle. 

Thanks for posting that, I've definitely got the bug to do it again now.

Atavachron wrote: Fresh home-baked white bread, especially toasted with butter, is one of the greatest things in the world.

Yes....

Baked some fabulous bread today and to enhance things a bit more, picked up some really good local farm butter....the difference was astonishing.  A rich sweetness that the mass produced butter does not have. 

Tomorrow's breakfast will be warm bread with a thick slather of this butter, maybe a touch of honey, and black coffee.  Now, if only I could retire to the garden after that to putz away the morning.....no such luck. 

Finnforest wrote: Baked some fabulous bread today and to enhance things a bit more, picked up some really good local farm butter....the difference was astonishing.  A rich sweetness that the mass produced butter does not have.  Tomorrow's breakfast will be warm bread with a thick slather of this butter, maybe a touch of honey, and black coffee.  Now, if only I could retire to the garden after that to putz away the morning.....no such luck.

Cool! There's something to be said for being "connected" to the food you eat.

Got everything to make rye and wheat bread, just need to make the time to do it.

Never had butter from the farm, and it sounds delicious, but I did get roped into being the guy with the tired arm after my wife read about putting cream in a jar with some marbles and shaking it for (what seemed like) a week. lol Good stuff.

Had a yard sale this weekend and while I was going through the way-too-much-of-the-crap-we-have, I found a ceramic loaf pan and a ceramic dual French loaf pan that my parents bought and left in the boxes, unused, probably sometime in the late 70s.
The scary thing is that I'm not entirely sure when they came into my possession.
But I'll put them to good use now.

And as for the chili, Chris, damn, that sounds good.

Ha! Yeah, after that first time I wasn't going the jar route again. 

I made a cultured butter a couple months back and used the mixer for that. So much easier, even with the splashing buttermilk. The butter tasted a little odd with the yogurt mixed in, not a big fan. This was after the Mrs. got us into making our own kefir, so she wanted to try all kinds of better things for our guts.

Using the buttermilk to make pancakes turned out really well though.

Also, melted down some stick butter to make clarified last week. Been using it to cook some things and it works nicely.

I'm generous and will share with you a dish of my own invention. When I'm not traveling I shall teach you the arcane arts of cooking щи and борщ like a true Russian man with a Soviet-made heart of iron.

Cubed chicken breast marinated in maple syrup and fresh rosemary, s&p, broiled with the juice over rice

I grilled a couple of pizzas tonight.
We make our own dough, separate it into individual baggies with a little olive oil and freeze them until we want to cook some.
I roll it out nice and thin, plop it on the hot barbecue grill, brown one side, bring in and top, then put down to brown the other side and cook the toppings.

Beans, plantains, rice, eggs

Edited by markosherrera - May 09 2014 at 10:18