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south lake tahoe?

so appreciated

Aug 16, 2013
readytoslurp in California

south lake tahoe?

Greetings, I will be south lake tahoe for two nights.. Please chowhounds give me your recommendations for what you consider some great eats,, lowbrow or highbrow,,, but just good eats is what I want,,, thanks so much.

Aug 16, 2013
readytoslurp in California

dutch oven made of cast iron

its official!!!

I have been on a bread baking extravaganza since august 24th 2012 and nothing comes near to the cast iron dutch oven for the results of a great rust/golden color and a great firm and crackly rust,

Sure you can do the ice cubes in a hot pan on the bottom of the oven and sure you can spritz with an atomizer and sure you can do the eggwash and bake on an oven tile...But I would say the main contribution that Tartine made to the world of bread is for color and crust. '

The innovation of heating a dutch oven with lid and then placing cold dough in hot oven with lid gives the best oven spring and the best overall look!

I do not agree with the labor intensive devices of folding every 30 minutes to get the airy and full-of-hole look.. I do not need that aggravation.

I have gotten immensely satisfying flavors from doing the Jim Lahey no knead routine and the folding over routine as suggested by jaques pepin and dan leader and letting the bread do its naturally ageing for 12 to 24 hours..

Anyway I am posting a photo of some wholewheat sourdoughn pumperickle and baguettes!

Cheers to THE STAFF OF LIFE!!!

lET US ALL BREAK BREAD TOGETHER SOON.

Dec 03, 2012
readytoslurp in Home Cooking

a great squaw bread recipe..

any thoughts on this?

I also want to share my picture of my attempt at whole wheat sourdough, jewish rye and sweet baguettes

Nov 25, 2012
readytoslurp in Home Cooking

folding bread dough in intervals

Hi there,

Is it completely necessary when making the tartine bread to fold the dough in so many intervals over a long period of time to get the desired result or can you get by with half of the folds???

Anyone willing to share your expertise on the subject??? It really is hard for me to stay close to my bread.. even though I am very supportive of my bread... you know what I mean?

Oct 08, 2012
readytoslurp in Home Cooking

faulty editing

I would like to know if anyone else had theproblem with the book LOCAL BREADS by dan header as far as incorrect instructions or directions.. There have been plenty of recipes where the amounts are inaccurate for the expected quantity of the recipe. In general, I am somewhat experienced reading recipes so I kind of know what is going on and I really love the text of the baking book but I am finding lots of errors in the book.. This is a first for me for cookbooks.. anyone else have this experience.. thanks

Sep 19, 2012
readytoslurp in Home Cooking

I cry I CRY FOR JEWISH RYE!!!

kind of interested in t his chef at market and rye.

Bulk instant yeast

yep me too. I will die with yeast sprinkled on top of me.

Being Bitten by the Bread Bug [split from SF Bay]

fried clam fanatic! you will be as happy as a clam in high tide when you find that portuguese bread right... amazing that we have this chowhound to celebrate all these wonders right?

Aug 30, 2012
readytoslurp in Home Cooking

Being Bitten by the Bread Bug [split from SF Bay]

they are called linen cloths for proofing... made in france.. google that. I will try and get you more information. they are the ticket!

Aug 30, 2012
readytoslurp in Home Cooking

Being Bitten by the Bread Bug [split from SF Bay]

you are most correct my friend. Thanks. Its been a most wonderful journey discovering starters!

Aug 30, 2012
readytoslurp in Home Cooking

Being Bitten by the Bread Bug [split from SF Bay]

nt: Tue, August 28, 2012 10:23:18 PM
Subject: I have been bit big time by the bread bug!

so all it took was for my brother in law to ask me: "Did you know where I can get a good german rye?" So at first I checked out all the bakeries from Monterey to san Francisco and yes I found out there are some prospects but.. in the meantime.. (as we all know in life.. what "in the meantime" means ...you know life is what happens when you are busy making other plans) I ended up looking up all kinds of recipes for Bread.. and when I got really into it I saw that the bread I really wanted to try my hand at was one that used a starter..

Yep... the famous tartine breads of San Francisco, the acme breads we all love, Jim Lahey from sullivan street bakery in new york..oh and our own Big Sur Bakery of course is outstanding. The breads that kept wafting thru my olfactory nerves and in my minds eye were sour, crusty, misshapen and light.. In other words, I kneaded (sorry) to try and make something of my obsession.

So one month later. I have been on a bread baking workshop in which I have been the teacher and the student and my own best cheering section and my own worst enemy..

How do I do this and accomplish my day job? Its called obsession... the desire to get to the bread that we so often pay $6.00 and up for and that generally you find at some Farmers Markets or great restaurants or at your grandfathers and grandmothers house right?

Wait a minute.. let me go check the oven because thats all I need is a brick bread for all the steps that got me here to the baking point right????.. be right back.

Okay I'm back and I am thrilled by the look of this bread that I just took out of the oven. Its called Auvergne Dark Rye. Its from the Auvergne region of France because the surface of the bread unscored comes to resemble the craggy and volcanic landscape of Auvergne.. yes different regions produce different shapes, different flavors depending on climate of course.. there is fancy word for this that has become used if you are bit of a snob. The word is "terroir" meaning coming from a certain place and that place only.

Anyway I have to tell you about this bread. I think I am getting closer to the look and feel of the bread that I want to eat without going to Italy or Germany or Poland or Estonia or any of the above mentioned bakeries.

First, this bread ain't got no yeast!!! But what this bread gots is lots and lots of flavor. I made what is called the pain au levain or starter or leavening by letting flour and water sit for 4 days and develop a sourness. It should smell something kind of like hard cider or ale... the book describes it as a "wheaty effervescent flavor: and if you see networks of bubbles and glutinous strands then all is right with the world.. Now you are ready to actually work this into a dough... You then add more rye, salt, unbleached white flour and it makes one sticky , tacky dough but yet there is a spring in it. yes you guessed it, you let this dough sit again.. activate those gummy gluten molecules and sugar molecules and get it to rise somehow hoisted up by its own fermenting process.
The great wonderment of bread (and I do not mean wonder bread..) is that almost everything counts: I happen to have weather on my side.. It was a warm day so that helped give the dough an extra push upward... I also happen to have invested in some linen cloths which I set down into bowls that let the dough breathe at its own pace during the last lap of this marathon. I kid you not.. the dough does not stick to these cloths when it is beginning to rise and keeps the bread at an even temperature.. (yes I thought this was unnecessary until I tried it....) the oven.. the ability of the oven to hold its temp! so that when you get the bread into the oven it is hot enought to give it that big burst at the beginning.. If you are going to have to peek at the bread for gods sake do not peek at it until after the first 15 minutes.. It is one of the hardest parts for me. I cannot peek in on the lonely loaf. There is the "make it or break it stage" when you have prayed to all the gods and done all you can to get this loaf ready to bake and you have to transfer it in its puffed up glory into the oven without a huge deflate.. Talk about deflating your ego if this happens wow! What a perfect word! Now I know how meaningful that word really is.. but the trick is folks is when you have heaten up a baking stone or tile in the oven and it is ready to receive the precious dough.. you have to slide the dough onto the stone with a fabulous invention.. parchment paper! Everything stays up, up and up.. Hooray! and then.. the smells.. ah... this bread baking smells like apple pie, malt syrup, tanginess. We will have to continue this exploration because I have not sliced this bread up.. Please stay tuned for the taste test...
Don't the bread bug bite you like it did this utterly gone dough whis

Aug 29, 2012
readytoslurp in Home Cooking

good bread book for all kinds of breads: starters and not using starters

What are you people recommending. I am a passionate bread baker and own James Beards book beard on bread but I am looking to get one more.. Reinhard or Header or Bernbaum? any suggestions. thanks a lot.

Aug 24, 2012
readytoslurp in Home Cooking

I cry I CRY FOR JEWISH RYE!!!

I am now embarking on an adventure. I am going to try and make my own rye bread. I got out a book called Local Breads.. I want to just take the mystery out of all this okay? okay.

I cry I CRY FOR JEWISH RYE!!!

I I live in carmel califonia.. I don't know what you mean by 50 california farmers market? thanks

I cry I CRY FOR JEWISH RYE!!!

carrie, I think it might be esthers german rye??? I went online to ask.. does that sound right?

I cry I CRY FOR JEWISH RYE!!!

Who can tell me where there is a bakery in or around san francisco that makes a great jewish rye? There has to be something left right? a deli? a bakery? just tell me soon. thanks, anina

tapas anyone

Who could suggest a not too trendy genuine good tapas place in san francisco? thanks so much

looking for great asian or malaysian in palo alto... or singaporean?

any ideas?

oranges and the color

Why is it that when I cut open some oranges, they have this pinkish tint and at first it does not seem right.. is this another type or orange? or is this an orange that had some genetic defect and should be called orange with a pinkish hue.. or orange that got its blush on?

Somehow it just seems wrong to open up an orange and see this color.. The flavor is ok but its interesting, I find myself not enjoying the orange so much because I expect it to be .... well..... ORANGE!!!
Discuss.

Jan 13, 2012
readytoslurp in General Topics

for my chanukah meal...potatoes but NOT latkes?

well you know what I mean... thanks for the correction.. Its the oil for sure....

Nov 23, 2011
readytoslurp in Home Cooking

for my chanukah meal...potatoes but NOT latkes?

absolutely love this idea!!!!

Nov 23, 2011
readytoslurp in Home Cooking

for my chanukah meal...potatoes but NOT latkes?

Love latkas..hate the standing around and cooking in oil. thats it period.

I want to give some semblance of tradition so I want to do a potato dish because at chanukah the potato is star.... Here is another point. At my chanukahs I usually like to feature the influence of other cuisines on the basic ingredients and this year its morrocco!! I know of Aziza in san francisco and love it and will look at what the chef does with potatoes.. BUT

if any of you chowhounders have an idea of a potato dish that is festive and great and would be a good substitute instead of the latkas... Layered oniony something? I do not want to do a gratin. Give me something else.. Maybe a kugel?

Thanks everyone... and have a lovely thanksgiving.. I am already on chanukah because that is when I really cook.....

Nov 23, 2011
readytoslurp in Home Cooking

WHY I HAVE TO COOK

I think the cheapest therapy in the world is whacking garlic with a mallet!!!!

Nov 23, 2011
readytoslurp in Not About Food

recipe for no knead "bittman style" whole grain bread

Okay chowhounders,

Anyone up for posting a great recipe for a whole grain bread using no knead method.

Yes I went online to see some recipes but I wanted to follow my "experts toiling away" at this idea right now.. thanks,
ready to slurp

Mar 17, 2011
readytoslurp in Home Cooking

the no knead bittman thing!!!

you can go to www.hopedance.org and see my writing.. I have written an essay there called Why I have to Cook... and From Chili to Chilly.

Mar 14, 2011
readytoslurp in Home Cooking

the no knead bittman thing!!!

Is there a way I could send you some of my food writing and maybe read some of yours?

Mar 14, 2011
readytoslurp in Home Cooking

the no knead bittman thing!!!

I just looked up in My JOys of Yiddish book and I love what it uses as an example:
"He potchkees around with paint and they call him a painter!"

I also learned a new word: Ongepotchket... I love it.. It means slapped together, assembled together without form or mess.

I come from a family of writers and my sense is someone over in your hood is also a writer.. is that correct?

Mar 14, 2011
readytoslurp in Home Cooking

the no knead bittman thing!!!

yes it sure is.. I am super excited about trying two loaves at a time...

Mar 14, 2011
readytoslurp in Home Cooking

the no knead bittman thing!!!

I love that word potchkied.. is it not yiddish?
I agree, Those ny times readers get a little bit feverish about food!

Mar 12, 2011
readytoslurp in Home Cooking