MetaFilter posts tagged with bread

Savory seasonings stimulate the appetite.

bigmusic — Mon, 22 Jun 2009 02:29:20 -0800

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. A gastrosexual on the sexiest food: Bread... bread making allows you to get stuff on you so it's fine to be touched. A woman gives herself permission to touch your flour "stains" and point them out to you (as if I don't know they're there). If flour is on your nose or cheek, all the better: innocent touches hold the promises of lost innocence to come...

The challenge is on...like bacon!

slogger — Wed, 10 Jun 2009 06:52:08 -0800

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.

Everything with a Schmear

digaman — Sun, 23 Nov 2008 09:52:07 -0800

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.

5& 1/2 hour no-knead bread

mojohand — Thu, 09 Oct 2008 06:21:21 -0800

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. Bittman's updated version of Jim Lahey’s recipe does not require remembering to start mixing ingredients last night if you want bread for dinner today. Bittman also includes a whole-grain recipe as well. It's been posted earlier, I believe, but I'll remind anyone who missed it that Cook's Illustrated worked on the Leahy recipe to improve its flavor. They also came up with a neat technique of using a parchment paper sling to handle the loaf. I would have thought their recipe was behind their subscription firewall, but it looks like they made it openly available.

Bread Recipes and Classes

netbros — Wed, 04 Jun 2008 05:41:11 -0800

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. With links to other great cooking and recipe sites.

Make Love to the Dough

ghastlyfop — Fri, 04 Apr 2008 07:06:38 -0800

How to Make Love to the Dough Instructional video on bread and love making. Portions NSFW.

Who loves ya, baby?

miss lynnster — Fri, 14 Dec 2007 00:39:09 -0800

It's Telly Friday, baby.

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

WCityMike — Thu, 05 Apr 2007 14:23:51 -0800

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.

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

myopicman — Mon, 26 Mar 2007 04:16:07 -0800

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.

Mounting the Flour

jtajta — Sat, 24 Feb 2007 09:09:18 -0800

"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)

Open Up Your Mouth And Feed It

fandango_matt — Fri, 19 Jan 2007 00:16:35 -0800

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.

No Need To Knead Needlessly

maryh — Sun, 12 Nov 2006 21:57:55 -0800

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

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

whimsicalnymph — Sun, 22 Oct 2006 16:16:24 -0800

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!

Micropayments: just my, er, one cent.

jack_mo — Tue, 09 May 2006 03:00:45 -0800

IndieKarma micropayments: automatically tip the weblogs you favour 1¢ each time you visit. (Via Kottke, perhaps unsurprisingly.)

Balance the baguette

crunchland — Sun, 09 Oct 2005 19:52:33 -0800

Balance the baguette without hitting the croissants. [note: flash]

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

Rumple — Sat, 08 Oct 2005 12:12:38 -0800

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.

Give us this day our daily bread

김치 — Mon, 01 Aug 2005 11:45:33 -0800

Build your own brick oven.

Say No To Toast

growabrain — Tue, 19 Apr 2005 00:44:30 -0800

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)

a continuing (culinary) conundrum

scrim — Fri, 26 Nov 2004 01:26:25 -0800

"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 mys tery to go along with your (cheese-flavored) bread.

Hacking wild Sourdough

KirkJobSluder — Sat, 03 Jul 2004 17:27:56 -0800

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.

de-atkinvate

the fire you left me — Tue, 13 Jan 2004 12:22:33 -0800

Bread. History of the victual.

Bread Sales Down, Pork Rinds Up 30%

neuroshred — Wed, 17 Dec 2003 11:29:34 -0800

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?

The Best Sandwich

MiguelCardoso — Sat, 06 Sep 2003 19:43:08 -0800

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.

bread hours

bureaustyle — Sat, 15 Mar 2003 13:14:54 -0800

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

Best Bread In The World

MiguelCardoso — Sat, 23 Nov 2002 03:26:15 -0800

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.].