i remember sometimes
my culinary roots are croatian and argentinian food. since i already did the entire south american comfort food thing, i went croatian this time
my father is a baker and i needed bread to mop up that sauce and the sourdough starter is doing well so i made a sourdough boule. it tastes delicious but appearance wise it could be better. the ears didn’t form and so forth.
if you too would like some punjena paprika then you can follow these recipes
neither were spot on so i freestyled it somewhat and it came out pretty fantastic. it tastes like eating at my grandmother’s house and i’m not ashamed to admit it almost made me a little weepy and homesick. now i have 9 leftover stuffed peppers so i foresee more freezer space being taken up.
man. vast is so “five inch nails” but it’s so good
i’m still rocking the very first generation iphone. the camera, shall we say, leaves something to be desired.
anyway, yesterday was south american comfort food day. i made beef milanesas and a tortilla. i’m pretty sure that throughout my life i’ve eaten two tonnes of the aforementioned foods.
here’s some helmet to kick off this foul day of our lord
if i was going to name this pile of flour and water and bacteria i guess frampton would be fitting. i just don’t know how i feel about naming something i’m going to push into an oven. i’m pretty sure writing that just opened me up to at least ten “third reich” jokes. whoops.
i’m not following any guide in particular because i’d like to think i can manage to make some flour be receptive to lactobacillus and yeast growth without one. so far so good. if it doesn’t pan (OH GOD SPANISH BREAD PUN) out, i’ll follow some directions from the internet braintrust.
you would be surprised how many people don’t know that starting sourdough basically involves leaving some flour and water at room temperature so it can begin a controlled rot. it’s like everything dear to my heart involves some kind of bacterial infection. bleu cheese? check. beer? check. vaginas? check. i’d like to thank the clearly high food science pioneers who decide “this smells kind of awful but i’m baked and hungry” and eat things they really shouldn’t, only to discover they taste great.
i felt like a burger. it is fresh made hamburger buns / fresh made burger / cheddar / a very heavily caramelized onion paste sort of thing i made / bacon / fried egg . it was pretty good. the weakest part was actually the burger itself. store bought ground beef, nothing spectacular. i’m going to have to buy the meat grinder attachment for the kitchenaid and follow the seriouseats guide to a great burger meat mix.
here are the buns i made, using the formula on king arthur flour’s site
it was entirely worth making the buns. they’re four thousand times better than the corn syrup filled floppy hate crimes against bread they sell at the store. as an experiment, half are washed with eggwash and half are washed with milk. i haven’t tasted both sets, but appearance wise it’s not that different. i’ll have to investigate the food science behind it. i used the microwave with cups of boiling water as a proofing cabinet again and it worked well.
i also suspect my oven thermostat is telling about as much truth as the US senate. probably worth investing in a decent oven thermometer as well.
food and music is more interesting than whining so this blog is now about food and music
here’s some brioche i made mofos
http://cafefernando.com/my-first-brioche/ i used basically this recipe except i used both all purpose/bread flour because i wanted it more bready and also i needed to use more flour because that recipe is in cups of flour and measuring solids like flour in volume instead of weight is stupid.
it’s not sweet like the brioche i remember from australia so im going to have to tinker with it until i get what i want
and now it’s time for us to give a little love back to god
zalgo - gem install THAT
big me to talk about it
drag me in with maybes
this is exactly my day today