Bread .......any kind

Yep, that's what we learned in class. Down to the 10 degree mark.

 

I don't like messing with the scraps - they warm up/can't rework em fast enough, blah blah blah - so I just gave up and cut them into squares.

The lard biscuits sound good - of course you had me at lard. . . anything porcine has my attention food wise.

 

@BigEasy

That blood bread sounds interesting and probably good; I would try it but I bet it makes your kitchen smell all kinds of funky - I wonder where he got the blood from.
I work in a butcher shop - I wanted us to make morcilla [Spanish blood sausage] and we get customers from time to time asking for other blood sausages but we can't do it b/c we cannot get the blood from the slaughter/er. I also think there may be some government rules [food safety stuff] that gets in the way of obtaining fresh animal blood.

 

Crepes, and everything's made from scratch (including whip cream)



Has flour so...

 

Wait a minute.... did you grow the strawberries too? HAHA Just kidding.. looks amazing!

 

We do grow a lot of herbs and spices, and even have a few oddballs like a mint that smells 100000% like "Andes Mints" cause it was crossbred with cocoa or something?

The berries used had to be frozen cause they get cooked to make a sauce with the use of corn starch, splash of water, cinnamon, pinch of salt and I forget what else.

 

Where do you grow your mint? My father in law had it at his office, and it was a bear. That shit WILL NOT die, and it spreads. Makes mowing smell good though. Thinking about chucking some in a planter inside.

 

I'll take a picture tomorrow? We have a garden outside our classroom.

 

I'm not that invested, just curious if you had it in beds or something. I figure chuck it in the bathroom in a planter, couldn't hurt to have something smell good in there....

 

They have something for that

 

@amyracecar

How long did that pound cake last you

 

Maybe 3 days . . . and I was [mostly] home alone so I ate 95% of it..

Took the other loaf to some friends b/c I knew it wasn't safe to keep it around here

 

For my own health, I won't make any more until next year

 

FIFY

 

I'll wait a bit before I do that again, like 3-4 months -

I am gonna try an experiment to get some good citrus [orange] essence extract sooner or later which would make that pound cake even more amazing..

 

Ah yeah that's what I also used in my crepes; squeezed half an orange into the filling mixture before simmering in a pan.

 

This is what I want to make:

https://food52.com/recipes/75812-oleo-saccharum
[disclaimer, this is an example - the 1st I got on google b/c I am lazy - but it gives you the gist - peels + sugar + sit for 24hr]

and mix it into the pound cake batter - what's a little more sugar at that point?

 

Theres a meat market near me that sells blood. I would just ask around. Asian markets have it sometimes too

 

Alright you bread heads (no offense intended), might need a product tester or two. Made a pizza peel, yes i know this isnt the pizza thread... couple scrap pieces turned into possible dough cutter/scraper in a serbian knife style. I had to wrap it up today as it was cold but heres basically the shape.


Pizza peel has a blemish, may have to grind more off but looks kinda cool so far.

 

Looks great