Blog posts

Normally held in January, because of a bout with sciatica, this year's open house was delayed until this weekend (April 3). Nonetheless, it was, as ever, a great bash.  The food this year was inspired  by the book Charcuterie, introduced to TFL by hansjoakim in a recent blog. The centerpiece of the spread was a Pate de Campagne (country terrine) and a Shrimp and Salmon Terrine with Spinach and Mushrooms.

I had read on Chowhound in a 2003 post that Puritan Bakery in Carson, CA supplies most notable SoCal burger chains (including InNOut, Fatburger, and Tommy's, among others) with their buns. 

Interesting article in last week's Orange County Register about Puritan & their process:

From "The secret behind SoCal's best burgers" by Nancy Luna

Last week, Lynnebiz and I decided that since we weren't likely to get to Viet Nam or other exotic locales anytime soon, we would explore close to home.   So we took a food excursion to Watertown, Massachusetts.    Watertown, like all the towns around here, was settled by Europeans in the 1600s - in fact in 1630 only ten years after the original European settlement at Plymouth.   However, its face is continually changing as wave after wave of immigrants arrives.   This makes it particularly attractive for people who love good bread, and authentic

My effort to try finishing some of our massive bag of potatoes continues. This time I was hoping to use up 2 kg in one go.

I love potato and rosemary in bread (they're great as pizza topping as well). Potato gives tender and mild sweetness to the crumb. Rosemary gives fantastic aroma to the bread. The two work together perfectly.

I thought i'd share my piece of illustration on the Stretch and fold in the bowl technique:

Khalid 

100% Whole Wheat Bread from BBA

This was very easy and tastes better than your average sliced bread... It looks cool too!

Ingredients: (for white dough)

• 2 cups bread flour
• 1/4 teaspoon instant yeast
• 1 teaspoon salt
• 1 1/4 cups water

Ingredients: (for beet dough)

More experiments today.  I baked a Jewish-style rye bread for the first time and I riffed on Tartine’s Basic Country Bread.

The Rye and Wherefore