weinoo

Sometimes what's nice is little squares of freshly baked focaccia. Even better would be a little salumi atop, or sliced in half horizontally and stuffed with goodies. At one of our favorite wine bars (sniff, sniff) we haven't been to in years, 'cause it's in Rome, they serve a basket of little square sandwiches, made on focaccia, with your drinks. It's awesome.

Life is not all lobster and steak, y'know... Every once in a while, it's a frankfurter with mustard and sauerkraut, on a lightly toasted Martin's potato bun. Leftover potatoes on the side. A sparkling rosé to drink.

Where do all the loaves end up?

Indeed.

Anyone use one of these to mix doughs? I find it works very well for that initial mixing of no-knead, or almost no-knead breads.

Oh wow, didn't know that!

This is quite a Filippo Brunelleschi-ish explanation! Thanks!!

I have one (a vintage Hamilton Beach) in the closet, and it's gonna get a tryout soon; just wanted to see what everyone thought about it. C'mon ladies - you don't think I do that? I also do the 90° thing, but sometimes I want a BIG slice of bread! In addition to the Mac Bread knife I generally use, I have pretty much the same Henckels as yours, @JoNorvelleWalker.

That's a rack of lamb - very interesting the way it is butchered, compared to a rack of lamb I'd get here. These are my favorite for home use.

Bar nuts were one of the first snacks I made from the old Union Square Cafe cookbook. I do remember that recipe having rosemary as well.

In other places we've been to, an apéritif at a café or bar is rarely served unaccompanied. There are always nuts, olives, crisps, or some other snack-y little thing to go along...a lovely touch, not much seen in this country. So what do you like, and is it drink dependent? The other night with ours, I made these... Pita crisps, brushed with olive oil, sprinkled with salt and za'tar, then gently warmed for 10 minutes or so.

I find it somewhat impossible to slice a loaf of freshly baked bread; yes, after it has cooled. Like the boule I made today, I can slice it in half and get a couple of nice slices, and I can get a couple of nice, small slices off either "end," but what about the rest of the loaf? This is the 2 halves of the loaf, with one slice cut off one of the halves. At this point, cutting nice slices becomes somewhat impossible; the bread is so fresh it just kinda mushes up when the knife gets through the crust. I'm using a nice Mac bread knife, and I tried a non-serrated blade as well - no luck. Has anyone every tried their old school electric knife on bread?

Reason #874 why bread can be so frustrating (for me). I wanted to do a Forkish-y overnight-y thing with a little whole wheat; like in between his overnight white and overnight 40% whole wheat. So I mixed up the dough (kinda late) at around 8:30 PM, and instead of waiting 5 or so hours to achieve ideal bulk fermentation, divided and shaped a boule after 2.5 hours, the dough barely doubled though having had its 4 turns. (The other half of the dough was also divided, into small, oiled containers to be focaccia in a day or two). Into the fridge went the boule, instead of into a well-floured banneton, but into a parchment-lined banneton, that into a large plastic bag to proof overnight. Instead of waiting the 12- 14 hours of proofing time in the fridge, I took the dough out at 6:30 this morning; i.e. after 7 hours proof time. Instead of baking via the Dutch oven method, I baked the boule in the preheated, stone-lined steam girl, using the bread setting at 450℉, on the stone. Instead of the expected (by me) flat, lousy loaf (though my slashing still sucks), I got this. Whaddya know? It tastes great, too!

@Norm Matthews that brisket looks great. Steam girl roasted a couple of duck legs for about 2.5 hours at 275℉, cranked to 375℉ for the last 15 minutes to crisp them up. These are giant sized legs I got with an order from DeBraggga, at the height of my panicdemic buying. And they are delicious - no special prep here, just into a tight casserole, well salted and peppered, atop a couple of garlic cloves and bay leaves. Purely ducky. Served with these... The Catalan-ish recipe I got from Colman Andrews' book, Catalan Cuisine, was for morels and potatoes. Here I only had some cremini and shitake, and they worked well. I also add some saffron, use stock in lieu of water, some pimenton, etc. etc. Normally, I'd cook these in a cazuela; that, however, was the suitably sized one for the duck, so not available!

Steak and egg fried rice this A.M. Sometimes it's good to have certain leftovers.

Interesting you say that, as I used more topping that I normally might - it made this crisp even better. Of course...(if I can remember - I don't write anything down, which probably ought to change, as I'm not getting any younger). Topping 1/2 C A/P 1/2 C Pecans 3/4 C Rolled Oats (I shy away from quick-cooking stuff) 1/2 C Light brown sugar, packed 6 T Butter 1/2 tsp Salt All the above, pulse in the mini food processor, not too finely. I used more (by weight) rhubarb (1 lb.) as I did strawberries (1/2 lb.), and I used some (1/4 C) of the filling's total sugar (1/2 C) to macerate the rhubarb and pour off that exuded liquid, before mixing with the rest of the sugar, 1/2 tsp salt and 1 T of cornstarch. Into the 8" square buttered baking dish, baked at 375℉ for about 45 minutes. Did it in the CSO.

Shit, we were eating avocado and sprouts sandwiches when I lived in Santa Barbara -- free avocados from old, uncared about remains of orchards! But I won't say how old I am.

I gotta go out for some pizza. Some day. Don't you think, additionally, that Italian home pizza makers are baking at much gentler temperatures in their home ovens?

Look at the artwork on that book!

You mean hipsters didn't invent pickles?

I grudgingly went back down to my storage locker this morning, to bring some stuff down and to find these... It needs some TLC, which it will get this afternoon, and then it will look like the 2 on the right.

And indeed I subscribed for many years after moving back to NYC in the mid-90s. In addition to cooking, it was good for gardening...and trips!

Nothing as old as '76, but all from the '80s. One of them is how I learned to "brine" and then smoke fresh salmon.

Nor I this: Not as old as the Family Circle (1980).

Yikes. I'm sure it will be perfect for @Franci, but have you @&roid ever lived in Florida? I'd take the weather in Manchester over that any day of the year.