October 14, 2012 - 5:51pm
Parade of Sandwiches Continues - Part 3
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Parade of Sandwiches Continues - Part 3
- dabrownman's blog
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The Fresh Loaf
A Community of Amateur Bakers and Artisan Bread Enthusiasts.
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Sorry DA but your photos didn't post for some reason.
Yesterday take 2 blew up and just disapperared posting nothing - 2 hours wasted. Now talk 3 posted but no pictures show up - another 2 hours wasted. I'm getting pretty frustrated. This happens all the time and I've just about had it I'm afraid. It's not worth it to have your work blow up for no reason.
are inspiring to lot of TFLers, especially those like me I would expect, who would not venture into those worlds of tasty goodies that are off the beaten track. So don't give up on us! Our creative and wonderful sister Diane posts all the3 sisters' gma photos--I barely know enough to post text.
The only time our baking evidence hangs around is when it fails to meet the high standards that our able assitants relish. Mmmm, maybe you haven't been posting enough pictures of your assistant and well, you know, they do tend to get pouty if ignored.
On a breadly note, I baked the first loaf of bread from the book, Flour, Water, Salt and Yeast yesterday. Nice to do a one day bread that has good texture and crispy, thin crust. Haven't baked with anything but various starters in a while so it seems lacking in that depth of wheaty flavor like the Tartine and Silverton's breads. Have to get the levain started today so I can move on to even better things. Am enjoying the book in the meantime.
encouragement. As you can see I re-posted the pictures - not so many per batch. Hopefully this will be small enough to bot blow up. Part 4 is next.
Once I got used to hearty SD multi-grain breads,it is hard to go back to something less substantial :-). It sounds like a good book none the less. We are living proof of what kind a baker one can be of you don't give up and keep working at those character attributes that all skills flow from.
My assistant may make an appearance in part 4 just to keep her paws on the ground.
Happy Baking and thanks for the boost.
When I'm preparing a post that has a lot of information that would be very difficult to rebuild (like this weekend's list of mills), I put it together in a word-processing application. In my case, that's MS Word. If I get interrupted, or if it doesn't take on the first time, my Word file is still there and usable even if the TFL post goes haywire.
Paul
build the post in Word the pictures don't copy over from it into TFL . If I build the post in TFL I can copy it to Word and the pictures show up but the formatting all messed up. When I try to import the Word document back into TFL where it came from then the pictures don't show up. Either way I get stuck - no pictures. The best I can do is write the text in word, import it into TFL and then add the pictures to the newly imported text on TFL.
I would really like to be able to build the post in Word with pictures since Word is stable and doesn't blow up and then be able to import it, with pictures intact into TFL . But no deal.
DA, the other thing you can consider is to start a blog on wordpress.com which is free. I do my posts on my blog and then simply copy and paste everything here. Never had any issues at all with do it this way.
Will check it out.
Let me know if you need any help.
It's really very easy once you get the hang of it.
post pictures from a document to TFL? I don't know why mine won't. The pix's look fine in the document but when I use the Word tool button to import it into TFL the pix's just disappear but the words go in fine.
no, I haven't included photos in the Word document. Most of my posts include 3-4 photos, max, so it's easier to link from my Photobucket account. My apologies for not having thought of that aspect.
Paul
Forkish has a few whole grain breads and a nice section on "Making a bread (or pizza) you can call your own" with helpful advice on ways to vary flours, hydration and that personal bugaboo, --time for the dough to do what it will.
note to self: Caution, this path is leading you to that unknown land of ....dare I say it....Baker's Percentages....
Levain is all set up, now to wait 5 days before using
Barbra
By the way...that pork roast stuffed with all kinds of good things looks amazing!
so you can see how it was assembled.
Frozen pesto thickish coins with thin shredded Parmesan on top.
Shredded Romano and bacon added....Then caramelized; onions, Swiss chard, spinach, mushrooms, red and yellow peppers.
Into the Romertopf (haven't made bread in it yet) on a bed of onions throwing what falls out on top. Finished baked and then sliced.
Served with roasted Veggies - carrots, eggplant, sweet potato, red and white potato, Mexican grey squash, Chinese eggplant, onions, button and shiitake mushrooms.;
I'm having a piece of this pork loin for my lunch sandwich right now.
What's not to love!
Just perfect.
we had it for dinner. Now only one slice left. There is going to be a heck of fight with my apprentice if we don't agree to split it :-)
Glad you like it. Its better once you know what is in it !
Hope the photo posting works out - your sandwich shots are very inspiring!!
Have you ever thought about doing an ebook for this? You have a very creative and attractive plate style - and I'd definitely buy something that gave these suggestions (though not sure how easy it would be to get some of the fruit here in the UK...)
thanks for posting!!
Never given a thought to an ebook. I suppose I have enough problems with eblogs and apprentices. We are lucky to have such inexpensive and huge variety of all kinds of food here in AZ - especially fresh fruits and veggies. Makes for fine living that folks can afford and enjoy.
Thanks.