The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Mefron's picture

Thanks from Marshall Efron

July 1, 2010 - 11:53am -- Mefron
Forums: 

I was delighted to see the post by DMSNYDER and the link to my Great American Dream Machine piece in which I kind of made a Morton's Cream Pie.  There is another youtube piece which is not about baking but is cooking related.  In it I made a sardine rarebit.  You might enjoy it.  Best regards, Marshall.  http://www.youtube.com/watch?v=7pLFZCEc8bU

Peggy Bjarno's picture

Help needed for "puffy" newbie to bread baking, who wants to be able to enjoy eating my bread

January 8, 2010 - 9:23pm -- Peggy Bjarno

I think the one thing that has driven me to trying to bake my own bread is calories. Look at it this way: bread is on the "caution" list at the very least, or maybe even the "forbidden" list, calorie-wise. (OH-MY-GOD it's CARBS! It's CALORIES!) But I do love bread, have enjoyed my buttered toast in the morning (a long lost dream) and my mayonnaise-filled tuna or chicken salad sandwiches, or BLTs. . . . it's been a while.

dmsnyder's picture

Rx for the uptight, perfectionist baker

November 9, 2009 - 10:38pm -- dmsnyder

I just viewed a video of Julia Child making Tarte Tatin. This was a 1971 broadcast of The French Chef TV program.


Now, Tarte Tatin is a favorite of mine, but my reason for pointing you all to this video is Julia's performance. I won't say more. Just see for yourself.


Enjoy!


David

devil's picture
devil

this is my first try,it is very easy to bake.I get the recipe from the web.



pretzel recipe is refer to:


http://www.grouprecipes.com/892/pretzel.html

Stephanie Brim's picture
Stephanie Brim

The story thus far:

I've used the starter recipe here and gotten myself a...blob. Nothing but a blob. It doesn't do much, isn't very entertaining, and I can't bake bread with it. However, it smells VERY nicely sour. I don't want to give up on it yet.

I fed it with 1/3 cup of white flour and a little under 1/4 water today. It is the consistency of thick paste.

So as I said in the tutorial thread, if I don't see action by tomorrow I'm going to feed it with 1/4 cup rye flour and 1/8 cup water and see what happens.

I'll keep things posted here so that I don't take up the other thread with personal experiences. :)

Mike Avery's picture

Good Morning Mikey! The Starter Says "Hello!"

June 30, 2008 - 11:21am -- Mike Avery

Last weekend I taught a class on sourdough quickbreads, so I needed lots of starter. So, I mixed up less than half a bucket full as I went to bed. I like to be careful, so I set a half sheet pan under the bucket.

 

Then morning came. The sourdough faeries had paid an energetic visit. Here's what I found:

 

I like toads's picture
I like toads

IhavetwofrogsnamedAmandaandJordynJr.

pumpkinpapa's picture

Farm fresh can be problematic

January 14, 2008 - 9:22am -- pumpkinpapa
Forums: 

I use farm fresh eggs all the time, I work on an egg farm so they are always available.

However, they are not always what you want exactly as they are not graded for defects.

Case in point, recently while making crepes and adding cracked eggs directly into the mix one at a time I noticed a defect egg fall into the mix which was then ruined. It a complete failure but one that is always funny to egg producers yet everyone else thinks it's disgusting.

So for now on it's one cracked egg at a time into a bowl before adding it to the mix :) 

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