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BREAD- is anyone


stefanyb

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If we have it at 3:00, I think that'll work. The game doesn't start until 6:00 anyway. How does that sound? We can still bake, if we want, in the morning and be there by 3, right?

There's a headcount limit too so save your place now.

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OK I'm hooked. Please save me at least one place and one for Ellen. I'll try to bake a couple of baguettes in the country on Saturday. I haven't done that in two years, but you've inspired me.

Hmm, What wine goes best with bread? :biggrin:

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Outdoor pizza oven?! Wood burning? I'm seeing all kinds of possibilities.

Lump charcoal. It's a ceramic smoker, which also works very well as a bread/pizza oven. The grill area is only 18" in diameter but we could accomplish a lot with that, I bet.

You have a tv, right? Just in the highly unlikely event that the Giants are in it.

As has been established. :laugh:

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Bread Event, Sunday, January 26th at 3:00

Coming so far:

Stefanyb

Yvonne

Glynn

Sandy

Laura

Bux

Robert Schonfeld

Helena

Mr. Helena

Nina

Beau

Cathy

Jaybee

Toby

Fat Guy

Cabrales

Jordyn

DoubleO

Soba Addict

Plus breads being sent by:

Kit Williams

JD (London)

Please post any editions/ deletions or changes

Edited by stefanyb (log)
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Bread Event, Sunday, January 26th at 3:00

Coming so far:

Stefanyb

Yvonne

Glyn

Sandy

Laura

Bux

Robert Schonfeld

Helena

Mr. Helena

Nina

Beau

Cathy

Jaybee

Toby

Fat Guy

Cabrales

Jordyn

DoubleO

Soba Addict

Plus breads being sent by:

Kit Williams

JD (London)

Please post any editions/ deletions or changes

plus:

Jakubc

Mazal

Ellen

Everyone must bring something, preferrably handmade yeast bread. If not, then something else that is appropriate to this gathering.

Edited by stefanyb (log)
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Count me and hubby in for two more if there is still room

I just came across an old recipe for grilled pizza dough Rhode Island Style - a la Forno's - haven't made it in years but if there is a grill...

Stop Tofu Abuse...Eat Foie Gras...

www.cuisinetc-catering.blogspot.com

www.cuisinetc.net

www.caterbuzz.com

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I think Simon should make a special trip just to sample all of our wares :raz:

It seems that we're at our limit but anyone else interested should post it beacuse these things have a way of changing towards the end.

Please start posting what you're bringing if you have not already done so.

Jan 26- carbs=to die for :laugh:

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Robert, olive bread with mortadella?

Helena that's an interesting idea. I'm not sure mortadella would be the best salami for sourdough because of its soft texture. However, I once had a (commercial yeast) bread with mortadella, cracked pepper and semolina in Mantua that has stayed in my mind all this time. I've been meaning to try something like it. If I do. I promise to share with you.

Who said "There are no three star restaurants, only three star meals"?

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I will make a babka. Not sure what type yet.

Beau will bring whatever's needed among these categories: cheese, wine, butter, jam, paper and plastic goods, etc.. We can see closer to the date what's still needed and fill in a hole or two or three.

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I'm waffling between a lard bread and almond Danish ring. Maybe I'll do both.

Lard bread, lard bread, please.

I think what I'm thinking about is really prosciutto bread, although the taste I have in mind is...lardy. Maybe I'll make prosciutto bread, using lard instead of olive oil. There's time to experiment.

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not baked goods, but stuff you can serve with bread (preferably hot):

Roasted Tomato, Onion and Black Bean Soup

Spiced Butternut Squash Soup

for the cheese course, I was thinking of something savory/sweet like a fruit chatni

menu subject to change based on what's available at the market, of course

SA

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Just a word about what to bring.

Please stick to, basically, hand made yeast breads, butters, cheeses, spreads, chutneys, honey, salumi and the like to go with the bread.

This is all about the bread.

Thank you all. Its gonna be great.

Edited by stefanyb (log)
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