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Saffron Lemon Bread (sans plastique fondu) After my first attempt to make this bread proved disasterous, I waited a couple weeks, regrouped, made minor adjustments to the recipe, and tried again. This time I got beautiful results. The subtle flavors blend together beautifully in a brioche style bread. It's really good with cold, hard butter! And, this time, I didn't have to clean the oven afterwards. 3/4 c milk 1/2 c butter 1/2 c white sugar 1 tsp loose saffron threads (.5 grams) 1/4 c hot water 1 pkg active dry yeast 1 egg 1 tsp salt 1/4 tsp ground nutmeg 1/2 tsp Penzeys Baking Spice (or ground cinnamon) 1 T minced salt-preserved lemon-rinsed (or grated lemon zest) 4 c all-purpose flour 1. Heat the milk in a small saucepan until it bubbles, then remove from heat; add butter, sugar and stir until melted. Let cool until lukewarm. In a small bowl, soak the saffron in the hot water, let cool until lukewarm, drain and reserve the liquid. 2. In a large mixing bowl, combine the milk mixture with the reserved saffron water and eggs. Add the yeast and stir to dissolve. Add the salt, nutmeg, cinnamon, lemon zest and 3 cups of the flour; mix well. Add the remaining flour, 1/4 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. 3. Lightly oil a large mixing, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. 4. Form the dough into either one 9 x 5 loaf or (my preference) four 5 x 3 loaves. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. 5. Bake in preheated 350 degree F oven to internal temp of 190 degrees F, (approx 50 to 55 minutes for 9 x 5 loaf or 30-35 min for 5 x 3 loves), or until golden brown and the bottom of the loaf sounds hollow when tapped. Remove to a wire rack and cool. Keywords: Intermediate, Bread ( RG1960 )

I don't know. Just tear it up in little pieces, as per previous suggestions, and a few pulses in the food processor does the trick. I've even made fresh crumbs, (like you'd use in meatloaf), out of "wonder-type" bread. SB

I was confused too. There are fresh bread crumbs, and dried bread crumbs. They're used for different purposes. I make fresh bread crumbs by grinding fesh bread in my food processor. (torn up into little pieces first) I make dried bread crumbs by grinding dry or stale bread in my food processor. I suppose toast would work too. Once the moisture is removed the crumbs won't mold. Just to be safe, I keep mine in an airtight plastic bag in the freezer. SB

One should be glad she has no mouth, otherwise there's the issue of Hello Kitty Hairballs. ← And also why there's no Hello Kitty Litter Box! SB

I'm not 100% certain either, but I believe that's the 1979 English translation of the 1923 French 4th edition, which probably would be the one most people would want? SB

You can borrow my avatar. SB (it's left-handed and flying, but it's a pig)

How about a smoothie/drink mixer? SB (wonders why a creature with no mouth would need kitchen appliances?) damn, I'm tempted to bid

Gleaned mostly from Wikipedia sources: "Canning" food for preservation in glass jars was around before metal cannisters were developed. Food preserved in cans is properly called "Tinned", a term not used much any more. John Mason developed the glass canning jar, but apparently didn't avail himself of a good intellectual property attorney. "mason jar" appears to have become a generic term. "Ball", on the other hand, is trademarked. SB (knows the value of a good IP attorney )

see next post SB (oops!)

Chef Henderson, Great story. Great writing. Thank You! SB

For that genuine old-time Eastern European flavor: Vegeta! Makes food smell and taste like my Serbian Grandmother used to make! SB (yeah, it has MSG, but so what? )

I prefer my feathered creatures unfeathered, and then fricaseed or cacciatored. I like cats, but my dogs would disapprove. SB (would have a hard time eating cat or dog)(or guinea pig for that matter)

Encouraged by comments from denizens of this board, (and further goaded by a 3-yr old grandson), I bought a half-gallon of 2% chocolate milk. Per a few suggestions here, I even chilled my glass, (and a Sippe Cup), before pouring some. It wasn't too bad. It still had that odd "mouth feel", but with the chocolate after-taste I didn't find that to be as objectionable. Maybe next I'll try it hot? SB (not quite a new fan yet)

RE: CT: "Bunny now lives in an alcove outside the living room. Ridiculous, I know. Now everyone that visits our home can know and love bunny." Perhaps you can have chicken for dinner instead? I hear it tastes like rabbit. SB (lover of furry creatures, great and small)

No Way! SB

Turtles are a rather unfortunate example of the old adage, "you are what you eat". There are proper methods to killing and cleaning them which, as best I can recall, (remember, this took place at The Phunny Pharm), we followed pretty closely. My friend Charlie was raised a real country boy, and was quite well versed in such matters. We caught the snapper fishing for catfish at a "secret spot" he and his brothers had used when they were kids. We really hadn't planned on eating the turtle, but we really hadn't planned on catching one either. And this one was pretty big; almost two feet long by eighteen inches actoss, and must have weighed around forty pounds! One interesting sideline is that a snapping turtle, which takes a long time to die even with its head chopped off, will go towards the water if you set it down on the ground. This is another good reason to nail it upside down by the tail to a tree. My other friend in this story, Paul, was more interested in drying out the shell to make a giant ashtray. He'd heard that if you put the top half of the shell over an ant hill, the ants will strip it clean. At least in this case that proved to be untrue, and the turtle's shell ended up being tossed out in the swamp along with the rest of it's parts. Anyway, having literally disposed of our Tortise and Hare Stew, and having dropped our catfish catch off for Charlie's Mom, we retired to a local tavern to dine on beer and pizza that night. SB (wasn't really as rustic as this story might make him seem)(I even made Charlie put the leeches we used for catfish bait on my hook)

I wouldn't be surprised. They seem like a fun-loving lot? A quick search reveals at least One eGullet Member who has participated in their events. SB

OK, but what were YOU thinking? ← dockhl, Tess, Carrot Top, The .... Will et al; Better yet, WHAT was I thinking? This certainly qualifies as esoterica, but I ran saw this on one of those tv food and travel shows not too long ago and (pun alert! ) ran across it again on Wikipedia today while researching the Ides. "The Ides of March are celebrated every year by the Rome Hash House Harriers with a toga run in the streets of Rome, in the same place where Julius Caesar was killed." SB (just wondered if anybody else on eGullet had the same odd taste in trivia and late night tv as me? )

OK this is a guess too, but the word 'assassin' comes from Hashshashin. See http://en.wikipedia.org/wiki/Hashshashin. Hence hash is appropriate? ← That's better than the amswer I had intended, so I'll change my mind and award you the extra credit! Perhaps not so coincidentally, Alton Brown made Hash last night on Good Eats: 3 tablespoons unsalted butter 1 cup finely chopped red bell pepper 2 cloves garlic, minced 5 cups leftover Corned Beef and Cabbage, well drained, recipe follows 1/2 teaspoon chopped fresh thyme 1/2 teaspoon chopped fresh oregano 1/4 teaspoon freshly ground black pepper Melt the butter in a 12-inch cast iron skillet set over medium heat. Add the bell pepper and cook until it begins to brown slightly, approximately 5 to 6 minutes. Add the garlic, corned beef and cabbage, thyme, oregano and black pepper to the skillet and stir to combine. Once combined, spread the hash evenly over the pan and firmly press down with a spatula. Place a heavy lid, heatproof plate or second pan directly atop the hash and allow to cook until browned, approximately 10 minutes. After 10 minutes stir mixture, press down again, top with the lid and allow to cook another 5 to 6 minutes, or until browned. Serve immediately. SB (I think it probably had something to do with his St Patrick's Day themed show, but you know how Alton makes a big deal out of multi-tasking? Celebrating two holidays in one! )

Hmmmmmmmmmmm........... a reach , but Red Flannel Hash ? ← Nooooooo ..... but it's a good guess. Were togas made out of flannel? SB

Other than having men around you who are fat, what might be appropriate fare to commemorate the Ides of March? Caesar Salad is a given, as well as Julianne Potatos or other vegetables? You can drink an Orange Julius. Roman Meal Bread would be good. And, (extra credit if you get this one), Hash? SB (just don't be fooled into inviting Yon Cassius, despite his lean and hungry look)

The guy is a better creeper and chucker than anybody I ever knew. SB (when fields are green, rabbits are usually brown)

If you braise most meats you can get them cooked through without drying out. Also, giving steaks and chops a good sear and then finishing them in the oven gives you enough control to accomplish much the same thing. SB (it's either that, or a psychiatrist)(see one, not eat one )

In rural areas wild rabbits rabbits have traditionally been eaten incidental to being killed in order to protect crops. Farms kids, who often raise show rabbits as 4-H projects, are thus ambivalent about the animals contrasting roles as pet and pest. The times I've eaten rabbit were in the social context of recreational hunting. While I've never been much of a hunter myself, this having less to do with any moral objections than the fact that being left-handed and right-eyed, I can't hit the broad side of a barn door, I used to enjoy accompanying my friends to their hunting camps. While grouse or deer were the usual primary targets, a dinner of freshly killed rabbit and/or squirrel stew was in keeping with the overall theme. The meat would be browned off in bacon grease left over from breakfast, and thrown into a large pot with seasonal vegetables like potatos and carrots from somebody's parent's garden. I remember it as being not too bad. Of course, besides being hungry from a long day afield, we were wont to pair our none-too-elegant repast with plenty of appropriately cheap beer. I do, however, recall one notably less successful rabbit recipe. Some friends and I were staying at the "Phunny Pharm", (if you have to ask .... ), and got the bright idea to combine some rabbit we shot while grouse hunting with the meat from a large snapping turtle we'd caught while fishing the night before to make Tortise and Hare Stew! Truth be told, we never even found out how it tasted because it smelled to bad we had to haul it out back and dump it into the swamp. Coincidentally, putrid swamp water seemed to be the perfect pairing for Tortise and Hare Stew! SB (The only thing I ever experienced that stunk so bad in a kitchen was home-made felt! )