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Ice cream bread?!

How to make 2 ingredient ice cream bread. Yes, ice cream bread. From the Simple Cooking Channel on you YouTube.
posted by ocherdraco on Aug 28, 2014 - 51 comments

All sorrows are less with bread.

Non-Celiac Gluten Sensitivity May Not Exist
posted by Brent Parker on May 14, 2014 - 278 comments

[Ba]king [Br]ead

Maybe you've tried a pan full of water. Maybe you've tried to find some way to hack up one of those Steam Shark things. Maybe you just open the door and spray. Those days are over, because the best way to get your oven good and steamy to keep your bread crusts thin and crisp has been discovered, it doesn't require anything you won't almost certainly already have around, and it's dead simple.
posted by DoctorFedora on May 8, 2014 - 53 comments

Churning for Eurovision

Just over a month out from the final of the 2014 Eurovision Song Contest, to be held in Denmark, and the line-up of acts contesting semi-finals one and two, and getting a bye into the grand final, is clear. While there's the usual rivalries, and a special focus on how Ukraine and Russia will do in the voting, the entry that is receiving much early attention is from never-winning Poland... [more inside]
posted by Wordshore on Apr 8, 2014 - 48 comments

Kopi Luwak

A remake of the famous business card scene from American Psycho — for a hipster jeans commercial. [slyt]
posted by cthuljew on Jan 21, 2014 - 38 comments

'Ploughboy's Lunch, Harry, please'

'The ploughman's lunch is a UK pub meal who's core components are cheese, chutney, and bread. It can also include such items as boiled eggs, ham, and pickled onions, and is accompanied with beer.' [more inside]
posted by panaceanot on Aug 12, 2013 - 92 comments

"how we learned to stop worrying and embrace the abstraction"

A Brief History Of Money [more inside]
posted by the man of twists and turns on Dec 16, 2012 - 53 comments

smart bird

"Tool use in animals is rare, and bespeaks a level of intelligence that most of us are unaccustomed to associating with non-humans. That's what makes this video of a Green Heron using bread to lure fish to their doom so remarkable. One would be hard pressed to argue that this bird is not thinking critically about the technique it is employing to catch its prey. Not only is it demonstrating logic and reason in its capacity to understand that a piece of bread can be used as bait, it's also passing up the chance to eat the bread in favor of a better meal, actively weighing cost and benefit, pitting immediate gratification against delayed satisfaction. It's a stunning display of animal intelligence."
posted by flapjax at midnite on Aug 27, 2012 - 68 comments

Please, help yourself.

This might be the only video on the Internet of a bread robot violently committing suicide. [more inside]
posted by 23 on Jul 9, 2012 - 82 comments

"Its fake!" Then she devours a piece in three bites, and asks for more.

Atomic Bread Making At Home is an in-depth article covering the ingredients, manufacture, and chemistry of; market research into; and social impact of the 1950's-era USDA No.1 white pan loaf.
posted by TheDonF on Feb 7, 2012 - 23 comments

The Best Thing Since Sliced...

"Long ago Occidental man acquired a definite preference for raised bread instead of cooked cereals and flat breads. Bread reigned over the ancient world; no food before or after exerted such mastery over man. The Egyptians, who invented it, based their entire administrative system on it; the Jews made bread the starting point of their religious and social laws. The Greeks created profound and solemn legends for their Bread Church of Eleusis. And the Romans converted bread into a political factor. They ruled by it, conquered an entire world by it, and lost the world again through it. At last the day came when Jesus Christ made consummate all the spiritual significance that had become attached to it, saying, 'Eat! I am the bread.'" (Reinhart, Six Thousand Years of Bread: Its Holy and Unholy History). (Google Books) The Romans ruled through bread and circuses; "bread" (and "dough") are money, and the "bread-winner" is the head of the household. The next big invention is always "the greatest thing since sliced bread" Wheat, Rye, Brioche, Challah, Matzo, Limpa--a look inside the long and fascinating history of bread. [more inside]
posted by kittenmarlowe on Oct 24, 2011 - 55 comments

Day of Honey, Day of Onions.

Annia Ciezadlo, author of Day of Honey: A Memoir of Food, Love and War [reviews, excerpt] discusses Iraqi intellectualism, war and food, ancient Iraqi cooking, the Middle East's dependence on imported wheat, and the link between bread and civilian uprisings. [more inside]
posted by Ahab on Aug 19, 2011 - 7 comments

The biggest thing since sliced bread

60 years ago, the Chorleywood Process was born. The new, fast-baking, lighter loaf conquered the market in Britain and across the world, after the hard wholemeal National Loaf being the only bread available during rationing until it ended in 1953. But despite Chorleywood giving us 'the cheapest bread in the world', thethe old style is making a comeback. [more inside]
posted by mippy on Jun 7, 2011 - 58 comments

Tartine

Cool little video profile of Chad Robertson, co-owner, with his wife, Elisabeth Prueitt, of San Francisco's Tartine bakery. Chad is obsessed with bread. [more inside]
posted by AceRock on Dec 10, 2010 - 16 comments

Look at that focaccia-ing tumblr blog.

Bread people. It's people. In bread.
posted by phunniemee on Nov 4, 2010 - 31 comments

Obsessives

Videos about people who love (and know) coffee, tea, soda, sake, absinthe, bread, pizza... It's Obsessives, by CHOW. Useful tips and fascinating personalities. (Some of these were linked previously on the Blue, but they work great together as an ensemble.)
posted by Baldons on Sep 13, 2010 - 23 comments

The greatest thing since...

July 6 (or maybe July 7) marked the 130th anniversary of the birth of Otto Frederick Rohwedder, the inventor of sliced bread. [more inside]
posted by twoleftfeet on Jul 8, 2010 - 37 comments

A piece of cake

The science of cake. Also, the science of breadmaking, and the science of cheesemaking.
posted by jonnyploy on Jun 9, 2010 - 17 comments

$20, less than in town

How to build an outdoor pizza oven for around $20.
posted by mudpuppie on Apr 8, 2010 - 83 comments

ART FIGHTS AGAINST WAR AND STUPIDITY!

Ah! The Hopeful Pageantry of Bread and Puppet documents the radical puppet theater's Domestic Resurrection Circus, held every summer on its Glover, Vermont grounds from 1975 to 1998, and which featured puppeteers from around the world. They no longer hold the yearly festival, as the crowds grew out of control, but they are still active [ 2009 documentary | part 2 | 3 ], and as always, serving free bread and art as panacea. There's plenty more Bread and Puppet Theater on Youtube. [more inside]
posted by not_on_display on Dec 8, 2009 - 19 comments

Savory seasonings stimulate the appetite.

Gastrosexuals are masculine, upwardly mobile men, aged 25-44, who are passionate about cooking and the rewards that it might bring – pleasure, praise and potential seduction. A test for the gastrosexual. [more inside]
posted by bigmusic on Jun 22, 2009 - 77 comments

The challenge is on...like bacon!

Food writer Michael Ruhlman has issued the BLT From Scratch—Summertime Challenge where participants must cure their own bacon, grow their own lettuce and tomatoes, bake their own bread and make their own mayonnaise.
posted by slogger on Jun 10, 2009 - 68 comments

Everything with a Schmear

The perfect Sunday nosh: A short history of the bagel. In an age when allegedly edible breadstuffs that my grandmother would have barely recognized have become ubiquitous, did you know that even the Pharaohs had a yen for the iconic Jewish comfort food that is as much a symbol of New York City as baguettes are to Paris? Bagels turn out to be surprisingly easy to make at home, too, though they won't be the same without a schmear and some nice Nova. (Previously on Ask.) Extra credit: the history of everything.
posted by digaman on Nov 23, 2008 - 64 comments

5& 1/2 hour no-knead bread

Mark Bittman updates the no-knead bread recipe to make it faster, healthier. For the four of you that don't read Lifehacker or Mark Bittman's pieces in the New York Times, but who love baking bread. [more inside]
posted by mojohand on Oct 9, 2008 - 60 comments

Bread Recipes and Classes

Here's your chance to bake bread like a master. Cookingbread.com. The detailed step-by-step instructions include photos to help guide you through each bread recipe, from start to finish. You will find many different kinds of recipes for bread machines, or family classics such as cheese bread and banana bread. I just made some cracked wheat this past weekend. Also includes printable recipe cards. So get baking. [more inside]
posted by netbros on Jun 4, 2008 - 15 comments

Make Love to the Dough

How to Make Love to the Dough Instructional video on bread and love making. Portions NSFW.
posted by ghastlyfop on Apr 4, 2008 - 19 comments

Who loves ya, baby?

It's Telly Friday, baby.
posted by miss lynnster on Dec 14, 2007 - 32 comments

Did he use diet bread and reduced-fat peanut butter?

Twenty-two browned, hollowed-out loaves of Italian white bread. Twenty-two pounds of bacon. Twenty-two jars of peanut butter. Twenty-two jars of jelly. Forty-eight tablespoons of butter. A case of Perrier. A case of champagne. And the King.
posted by WCityMike on Apr 5, 2007 - 40 comments

He ate a lot of sandwiches -- who doesn’t man, sandwiches are easy to eat.

Comedian Mitch Hedberg died two years ago this Thursday. On March 29, see if a local deli will severely ruin their reputation as a tribute to his memory.
posted by myopicman on Mar 26, 2007 - 50 comments

Mounting the Flour

"When you squeeze it, its golden brown crust should crackle and even sing. Its aroma should be a little bit sweet, a little bit toasty. There should be a good marriage between its crust and its interior crumb. When the crumb is pressed, it should spring back rapidly. Its color should be off-white and its cavities widely distributed and uneven in size. Its nutty, buttery taste should be both sweet and savory - like a good chardonnay.” Bread expert and Cornell prof Steven Kaplan talks with Conan, to pretty hilarious effect, about his latest book. You may have to snoop around the NBC site - I couldn't find a direct link. The man is really into baguettes. He's given a few entertaining radio interviews as well, and a New York magazine profile of him features a list of his six favorite NYC baguettes. If you don't have a great bakery nearby, you can try your hand at home. Bonus Game: Balance the Baguette! (from a previous post)
posted by jtajta on Feb 24, 2007 - 22 comments

Open Up Your Mouth And Feed It

Porn Bread: recipes for making your own Vagina Danishes, Bukkookies, and Ejaculaires! SFW, but may be difficult to explain to prudish or hungry co-workers.
posted by fandango_matt on Jan 19, 2007 - 36 comments

No Need To Knead Needlessly

The Secret To Great Bread, according to Jim Lahey of the Sullivan Street Bakery, is time. If you have 20 hours to spare, you can make a spectacular, no-knead loaf with the simplest of ingredients. Here's his recipe, and here's another. Of course, there are those who would decry the Staff of Life anyway you slice it, but even they can enjoy some hot gluten on yeast bread porn. via the monkies
posted by maryh on Nov 12, 2006 - 47 comments

Man shall not live by bread alone--yeah right.

Bread: From ritual to the dinner table, bread has played a significant part in human society. Yeast, aka Barm, is only one of several leavening agents. Which leavening used (if any) can be of cultural significance. I know when I drive by the Franz factory, the smell makes my mouth water. Sourdough is my favorite, but you can cook / find your own. World Bread Day has passed; hug your local baker anyway! To Health!
posted by whimsicalnymph on Oct 22, 2006 - 27 comments

Micropayments: just my, er, one cent.

IndieKarma micropayments: automatically tip the weblogs you favour 1¢ each time you visit. (Via Kottke, perhaps unsurprisingly.)
posted by jack_mo on May 9, 2006 - 24 comments

Balance the baguette

Balance the baguette without hitting the croissants. [note: flash]
posted by crunchland on Oct 9, 2005 - 15 comments

Best idea since sliced toast? Or butter-side downer?

Since Sliced Bread: A union-sponsored contest to find and develop ideas to improve the U.S. economy - the winner will receive $100,000. Entries range from virally-spreading an anti-exploitation shame meme to increasing US world domination. Other greatest ideas since sliced bread include your own personal jesus toast, corporate logos on toast, and Liberty.
posted by Rumple on Oct 8, 2005 - 6 comments

Give us this day our daily bread

Build your own brick oven.
posted by 김치 on Aug 1, 2005 - 16 comments

Say No To Toast

Bread is dangerous Research on bread indicates that: More than 98 percent of convicted felons are bread users. More than 90 percent of violent crimes are committed within 24 hours of eating bread. Bread has been proven to be addictive. Subjects deprived of bread and given only water to eat begged for bread after as little as two days. (More research inside)
posted by growabrain on Apr 19, 2005 - 34 comments

a continuing (culinary) conundrum

"Salt rising bread is, when at it's best, as if a delicately reared, unsweetened plain cake had had an affair with a Pont l'Eveque cheese." There's even a mystery to go along with your (cheese-flavored) bread.
posted by scrim on Nov 26, 2004 - 10 comments

Hacking wild Sourdough

Due to temporary budget shortfalls, I find myself spending my Saturdays elbow deep in breadmaking. Sourdough bread is perhaps one of the most primal forms of bread relying an an artificial ecosystem of hundreds of different bacteria and yeasts to digest grain flours and produce gas. The souring of the dough has complex effects on the flavor of the resulting bread and is necessary for low-protein flours such as rye. Free starter cultures can be obtained from the friends of Carl who continue his tradition of mailing his culture to anyone who sent a self-addressed stamped envelope. You can buy cultures from around the world, but if you want to live dangerously, you can cultivate your own by just using a mixture of flour and water relying on microbial flora growing on the flour. Sourdough in some ways puts the art of hacking back into breadmaking because it requires a deeper understanding of what is going on beyond just throwing a set of dry and wet ingredients into a bread machine.

Which could explain why I'm still lucky to get something other than a brick. But like beermaking, the DIY satisfaction makes up for many flaws in the final product. (And on final edit, I can't get away with making this post without the obligatory link to the sourdough faqs.
posted by KirkJobSluder on Jul 3, 2004 - 32 comments

de-atkinvate

Bread. History of the victual.
posted by the fire you left me on Jan 13, 2004 - 2 comments

Bread Sales Down, Pork Rinds Up 30%

Up to 35 million Americans are on a low-carb diet. Food manufacturers have responded with more than 600 new low-carb products this year. Restaurants are altering their menus. Online communities are springing up to share information about the low-carb lifestyle. With this big target market, how hard will corporations push to expand the low-carb movement? Do the health warnings about the diet foretell an increase in medical problems, or will we see a generation of healthy, slender, pork-rind chomping families?
posted by neuroshred on Dec 17, 2003 - 30 comments

The Best Sandwich

The BBC Is Looking For The Best Sandwich In The World: Can you help? Sandwiches are supposedly easy but, come to think of it, perfect sandwiches are actually quite difficult to invent and produce. Bread gets wet; lettuce wilts; flavours and textures clash. Personally, I like English tea sandwiches best; though the Mediterranean versions are a meal in themselves. But if you had to stake your life and reputation on one fulfilling and tastebud-enticing sandwich, which one would it be? To go.
posted by MiguelCardoso on Sep 6, 2003 - 63 comments

bread hours

http://www.Breadhours.org A group of over 300 residents and merchants in California’s Bay Area has established a local currency called BREAD (a rough acronym for Bay Area Regional Exchange and Development), based on hours of work valued at $12 an hour. Through the BREAD network, which now has over $20,000 worth of currency in circulation, members can pay for dinner, carpentry, childcare, tutoring, clerical assistance or organic produce. Tired of traditional activism, founder Miyoko Sakashita wanted to create a positive local economy and “stop our resources from supporting global corporations that are not accountable to people and the environment.” Check it out at Breadhours.org
posted by bureaustyle on Mar 15, 2003 - 28 comments

Best Bread In The World

The Upper Crust Of Bread: What happens when the greatest bread-maker in France, Lionel Poilâne, talks to America's finest baker, Peter Reinhart, and her most fanatical bread-taster, Edward Behr? I'll tell you what: a scrumptious, crackling and very knowledgeable conversation about the the wonders of the baguette, the complexities of simple bread and the deliciousness ["Forgiveness for mistranslations"] of the staff of life in general. Last year, for the first time ever, an American baker beat the French competition to win the "Best Bread in the World" award. Will what recently happened with wine in the New World now happen with bread? Will the Americans [peanut butter and jelly sandwiches notwithstanding] begin abandoning industrial, pre-sliced and sweetened white bread, just as Europe increasingly and depressingly succumbs to it? [Main link requires Real Audio.].
posted by MiguelCardoso on Nov 23, 2002 - 29 comments

Cancer and Carbohydrates (per FT)

Cancer and Carbohydrates (per FT) may be closely linked according to recent international study - and not just any carbohydrates but those that are our favorites - deep fried potatoes, rice, and bread all may contain high levels of cancer causing acrylamides. What's your average carb eater to do?
posted by zia on Apr 26, 2002 - 13 comments

Jesus! In The Raisin Bread? What Kinda Holy Communion Is That?!

Jesus! In The Raisin Bread? What Kinda Holy Communion Is That?! Better read Helen Hull Hitchcock's fascinating column on Catholic.net to find out: "In recent months Catholics from around the country have been reporting with increasing frequency that their parishes are using "real" bread (i.e. table bread) instead of Communion hosts. Many are concerned that the validity of the Mass is affected. "Have I really received Christ?" is a frequent question. Are they right to be concerned? You bet...So, have progressive Catholics gone too far? And what does the Institutio Generalis Missalis Romani, known to all as IGMR, have to say about that?
posted by MiguelCardoso on Apr 2, 2002 - 53 comments

Snow is falling throughout the WRAL-TV viewing area

Snow is falling throughout the WRAL-TV viewing area Southern snow. Better get milk and bread! It will be like going to the Kroger in Moscow, but you must have milk and bread. Wow, I love it when it snows hard in the South, what a magic time. Only once every 5 or 10 years do we see a foot of snow.
posted by crunchburger on Jan 2, 2002 - 7 comments

Bring back the classic cut!

Bring back the classic cut!
An online petition to bring back the old "V-shaped canyon" style.
posted by riley370 on Aug 21, 2001 - 26 comments

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