A very good knife can also split a hair in half from the end. You can scrape layers of hair structure with a decent knife and the strange being held taut. Splitting from the end is more impressive, and can only be done with a very expensive and sharp knife.
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Food, Glorious Food
- Thread starter Scepticalscribe
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Yes, I know this.
And in old style barber shops, shaving can still be done with cut throat razors.
weather is turning cooler outside
chicken soup today
Simon & Garfunkel playing on the sonos
this pandemic we eat like kings, next one may not so much?
chicken soup today
Simon & Garfunkel playing on the sonos
this pandemic we eat like kings, next one may not so much?
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Can't help myself.
It is Easter and that means… Hot Cross Buns!
Sourdough Hot Cross Buns 2020, the journey. 🙂
Yes! We have buns! Apply to faces.
It all begins here… spices and zest.
Starter is looking perky.
Hands on…
Ready to divide.
18 buns… first shaping.
Buns having a snooze before final shape.
Ready to go in to the fridge for a chilly night…
Eaten with some farm butter… and strong Ethiopian coffee in the warming sun.
The spices lured the cat from her cave… just so she could turn her nose up at proceedings.
It is Easter and that means… Hot Cross Buns!
Sourdough Hot Cross Buns 2020, the journey. 🙂
Yes! We have buns! Apply to faces.
It all begins here… spices and zest.
Starter is looking perky.
Hands on…
Ready to divide.
18 buns… first shaping.
Buns having a snooze before final shape.
Ready to go in to the fridge for a chilly night…
Eaten with some farm butter… and strong Ethiopian coffee in the warming sun.
The spices lured the cat from her cave… just so she could turn her nose up at proceedings.
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What an amazing bun trip, I bet they tasted great too.
Terrific - and quite simply wonderful - post. Thank you for sharing it - both the post and the journey of the preparation - with us.
I'd imagine that they were delicious - served with butter and Ethiopian coffee.....yum.
Loved it, and it brought back memories of my mother preparing Hot Cross Buns one particular Good Friday when I was a small child.
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A Part of the pleasure of food for me has always been in the sharing. Most of these Buns were left at friends and neighbours. Such strange time. Ring the door bell and then move away quickly. A furtive wave. People you would normally greet with a hug or touch, now out of reach. An adult version of Knock, Knock.
I am glad it evoked some memories. 🙂 Food, smells, a fragment of a tune… suddenly the memory is there.
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They are the best!
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Thanks! We have two left. They shall be split and toasted.
With all this staying indoors Iam at risk of turning into a bun shape myself! 😁
Agree completely that part of (a good part of) the pleasure of cooking - and food - for me, too, has been the sharing. Shared dining, and shared enjoyment of food, company, and setting, is one of the great pleasures of life, and probably the thing that I miss most in these mad times.
Even as a student, I loved dining out, and fine dining, - and hosting dinner parties, (where I cooked) preferably with like minded souls and good friends (and my brother) and still do.
You may have to cut butter or some cream cheese into the dough, though. Forgot to mention that earlier. Doesn't have to be the "authentic" cream cheese as any will do. When you develop the gluten whilst kneading the dough, you want to tenderize the gluten strands by using a fat to cut them up into smaller strands. It'll be much tender compared to if you didn't, and the finished product will remain fresher longer. You can also play around using sugar and honey in the dough since they'll preserve it and draw moisture from the air.
I use a poolish for cinnamon rolls and let it ferment a bit. It gives a wonderful flavor to the dough, which is heavenly in its own right but subtle flavors make it stonking.
I use a poolish for cinnamon rolls and let it ferment a bit. It gives a wonderful flavor to the dough, which is heavenly in its own right but subtle flavors make it stonking.
So which side is the Italian and which side is the Greek in your family?
Mustard,Garlic,jalapeno eggs, hmm and Ghost chili. Cloudy picture thanks to powder Turmeric and not the real root I usually use. They will hopefully be amazing, we will know in about a week.
Bought the cookbook from the chef/owner from my favorite restaurant. Cooked two things so far from it. Chocolate Bundt Cake and Cheddar Chive Buttermilk Biscuits.
Far too late at night to indulge what has crossed my mind just now in the way of a food craving: a couple of egg rolls from the freezer, rolled up in paper towel and zoomed in the microwave, then served with a generous slosh of honey mustard on the side...
But I'll get back to that idea before nightfall tomorrow!
But I'll get back to that idea before nightfall tomorrow!
I had a debate on honey mustard the other day. This is what life has become.
On or with honey mustard?
Mind you, honey mustard is brilliant with gravadlax, and stunning when added to my French (or, pseudo French) dressing.
Hah, I just flashed back to holding up a bottle of some commercially bottled honey mustard salad dressing I had once bought on sale, then sampled over a simple pear and cheese salad on some nice greens, but decided I didn't really care for. I was actually addressing the offending bottle in the kitchen after supper:" "You, I dunno... " -- I was torn between trying to imagine some way to use more of it up and just pouring it into the trash in a nest of paper towels.
It probably landed back in a condiments rack in the fridge and was consigned to the trash many months later in one of my "time to clear out the Petri dishes" moments.
I do like honey mustard itself with some foods though, and yes added to my dressing of certain salads.
While this can be a matter of subjective taste, it is a very important matter of subjective taste.
Honey mustard, mayo, ketchup, are all - to my mind - the sort of condiments you need to get absolutely right; I have run out (as of yesterday) of the mayo I like (an excellent English company called Stokes, I use their ketchup, horseradish and honey mustard, too), and, frankly, nothing else, even so-called premium brands, can come close.
Mind you, you can use honey to make your own dressing; the award winning French chef of a French restaurant confided to me (when I asked her) that the secret - or, one of the secrets - of her French dressing (which was spoon licking good) was the use of honey....rather than sugar.