The Staff of Life - Bread (not Beer)
- Thread starter rollerbearing
- Start date
Kajtek1
2015 3500 X long limo RV
Don't you worry. Right now not too many people buy anything and since lot of people dine at home - we do have oversupply of food.This price is more in line with what I recall pre-Covid.
vic
But once people will go back to work, all that paper with $$$ imprinted on it will drop value like crazy.
I learned a bit about Panko from this video. We often use it in place of bread crumbs. I didn't know why it was different. I always ass-u-me'd that maybe it had rice or some other ingredient included. It doesn't.
The reported history of how it came to be starts about the 2:00 mark. I found the entire video worthwhile.
vic
The reported history of how it came to be starts about the 2:00 mark. I found the entire video worthwhile.
vicrollerbearing
Well-known member
Very interesting video.
I've been using pan toasted panko on pasta lately. The recipe I use is behind a pay wall but this one is almost identical:
I just use basil - but parsley and other stuff would be good too.
www.yakimaherald.com
I use olive oil in the pan (instead of butter) for toasting.
The crunch of the bread crumbs makes a very interesting contrast on the pasta.
I've been using pan toasted panko on pasta lately. The recipe I use is behind a pay wall but this one is almost identical:
I just use basil - but parsley and other stuff would be good too.
Kitchen Captivated: Pasta with Lemon, Herbs & Toasted Bread Crumbs
My husband started pleading his case for a new puppy intermittently last summer. He would work it into casual conversation, mentioning someone he knew with a beautiful puppy. He would
I use olive oil in the pan (instead of butter) for toasting.
The crunch of the bread crumbs makes a very interesting contrast on the pasta.
Thanks for the reply.
This is continuing off topic, but what the heck.
Just this evening my wife made chicken cutlets using Panko. She didn't have anything else in mind so I suggested a rice noodle dish I found on line, but hadn't tried yet. The Panko fried chicken cutlets and noodles were a good combination.
The noodle dish.
www.servedfromscratch.com
I used brown sugar (on hand) and added some peanuts (just because).
vic
This is continuing off topic, but what the heck.
Just this evening my wife made chicken cutlets using Panko. She didn't have anything else in mind so I suggested a rice noodle dish I found on line, but hadn't tried yet. The Panko fried chicken cutlets and noodles were a good combination.
The noodle dish.
15 Minute Garlic Fried Noodles
You only need minutes for these rice noodles! Our 15 Minute Garlic Fried Noodles are a fast, easy, and totally customizable rice noodle recipe!
www.servedfromscratch.com
I used brown sugar (on hand) and added some peanuts (just because).
vic
rollerbearing
Well-known member
Those garlic noodles sound good - going to try. Thanks!
elemental
Wherever you go, there you are.
I bought a saf-instant red yeast 2 lb. package at Costco (Burlington, WA) for $4.45 day before yesterday. I guess yeast production/distribution is in full swing now.I was bamboozled by amazon!!
My daughter just sent me this from a local grocery store.
View attachment 153288
This price is more in line with what I recall pre-Covid.
rollerbearing
Well-known member
Not wanting to do all the work of keeping a sourdough starter alive - sounded like a Tamagotchi to me - I've been doing the "Old Dough" method.
Ratioed a 4 cup recipe up to 5 and after the initial rise held back one cup and put it in the fridge. Next loaf I dissolved the old dough into water and added that to the regular 4 cup recipe (with the normal amount of yeast) and added the rest of the necessary water.
Held back 1 cup from that after the rise .........and so on.
Got some really good sourdough aromas and flavors after a few cycles of this.
Then we went camping on Thanksgiving and the fridge went out while we were gone. Got back before things got nasty in the fridge but threw out everything. Was the most bummed about losing that old dough. Starting over.
Interesting - recovered yeast from ancient pottery - said he wound up with some really unique smelling dough
Ratioed a 4 cup recipe up to 5 and after the initial rise held back one cup and put it in the fridge. Next loaf I dissolved the old dough into water and added that to the regular 4 cup recipe (with the normal amount of yeast) and added the rest of the necessary water.
Held back 1 cup from that after the rise .........and so on.
Got some really good sourdough aromas and flavors after a few cycles of this.
Then we went camping on Thanksgiving and the fridge went out while we were gone. Got back before things got nasty in the fridge but threw out everything. Was the most bummed about losing that old dough. Starting over.
Interesting - recovered yeast from ancient pottery - said he wound up with some really unique smelling dough
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rollerbearing
Well-known member
Mark Bittman has a new book out on whole grain no knead bread. Maybe a little/lot heathier so you can enjoy more of it.
Behind a paywall - I can refresh and then read with reader view:
www.nytimes.com
Book link:
Behind a paywall - I can refresh and then read with reader view:
Opinion | How to Make Really Good Bread (Published 2021)
Baking whole wheat bread can reacquaint us with food that truly nourishes us.
Book link:
Bittman Bread: No-Knead Whole Grain Baking for Every Day | HMH Books
www.hmhbooks.com