Hot cheese bread: grip it and rip it! | King Arthur Flour - Bakers’ Banter

Hot cheese bread: grip it and rip it! | King Arthur Flour - Bakers’ Banter: "40016FE2-BB03-45E9-AE0A-DEF144C94025.jpg If you’re a yeast bread baker, you know that different loaves provoke different visceral responses. There are sandwich loaves, golden brown and perfectly domed, that seem almost too beautiful to cut into. And there’s country sourdough bread, whose occasional lack of beauty is made up for by its enticing aroma. Focaccia begs you to cut it into squares and dip it in seasoned olive oil; a baguette makes you bend down and listen to it ‘singing’ as it cools. But one response all homemade yeast breads invoke in common: they all say RIP INTO ME RIGHT NOW. Hot-from-the-oven bread envelops your house with a yeasty aura of warmth and comfort. But it’s not enough to simply enjoy the aroma of bread, or to admire it as it cools. Though you’re cautioned not to cut into a hot sandwich loaf, lest your precipitous cut turn it gummy (and yes, if you cut oven-hot bread, that does happ"

(Via Slashfood.)

Must…make…bread. Wow.

Egg Nog

Nog. Right. They way I figure it, there are roughly 5 types who are reading this article. The first will be ready to read and make this recipe immediately, enjoying the nog and perhaps sharing with friends. Excellent. The second type already has a nog recipe, and may compare notes a bit, but there would be at most tweaking. The third through fifth do not like the nog. The third because of some manner of allergy, which is understandable. The fourth type, and perhaps most common, believes that it does not like nog because it has only had the carton stuff. I say fie on the carton stuff. It's like saying you don't like steak because you've had a McDonald's hamburger and you didn't like that. The fifth type doesn't like egg not because they are outcasts from society and, and I say this without any sort of judgement you understand, the fifth type doesn't like egg nog because it's a freak. No judgement, remember. We can still hang out and play cards together. I know all kinds of people from different walks of life. We're cool. Read on to find out how to make proper Egg Nog. Note: This recipe contains raw eggs. They are pasteurized eggs, so should be perfectly safe, but if you have an allergy, or if you have a somehow weakened immune system, it would be wise to go with another recipe that cooks the nog to kill the critters inside. Also, you'll end up with a bunch of egg yolks at the end of this, because I don't like to add whipped egg whites to my nog. You can either make a heart-healthy omelet, or you could pour the egg whites into an ice tray (an empty ice tray) and freeze them for later use. Equipment
1 large mixing bowl
1 mixer (stand or hand)
2-3 small bowls for separating egg yolks and whites
Ingredients
8 egg yolk, pasteurized
1 cup sugar
½ gallon whole milk
1 pint heavy cream
5 oz. bourbon, (Or to taste - I'll generally add a bit more) (Well, I say a bit...)
1 teaspoon nutmeg, freshly grated In the bowl of a stand mixer or hand mixer, beat together the egg yolks and sugar until the yolks lighten in color and the sugar is completely dissolved. Add the milk, cream, bourbon, and nutmeg. Stir to combine. Chill and serve. Or, as I generally do, just drink it right then and there.

Garden of '06

As spring approached, I felt it was necessary to turn my deck into a garden. Why? Well, partially because fresh fruit and herbs are super-tasty, and partially because my yard is far too filled with evil, herbivorous critters that want nothing better than to eat all my tasty fruits. My Rosemary Rosemary. The tastiest evergreen shrub I'm acquainted with. Deer hate rosemary, which is just another symptom of their evil. Beware the deer! Rosemary is a secret agent in making yeast breads rise more easily, and is fun to throw on the grill to smoke meat. Lavender Lavender. Very fragrant, and a key component to Herbes de Provence. However, I have yet to actually use the lavender in any of my cooking. Smells very nice. Do not attempt to smoke this on the grill like the rosemary. Burnt lavender is nasty. I mean that. Genovese Basil Gahhhhh. I mean, Genovese Basil. Life would be a little bit dimmer if there were no such thing as genovese basil. A key component in the most common form of pesto, genovese basil is excellent in salads as well. Actually, there are very few herbs of the right consistency that are bad in salads. Not rosemary. Rosemary is bad in salads. Sticks in the teeth, like spiky gum missiles of doom. No, wait: like Spicy Gum Missiles of DOOOOM. Cilantro Cilantro. This is my fianc~A(c)e Melanie's cilantro. It's not that I dislike cilantro, though it's not my favorite herb. It's just that she had this plant for years, and it tends to re-seed itself every year. It's an annual plant, not a perennial, but it's keen to keep it going. Cinnamon Basil Cinnamon Basil. Not as tasty as genovese basil, but tasty nevertheless. Especially good in Vietnamese-style foods. Probably not as good in a pesto, and doesn't keep the deer away. Come to think of it, squirrels like to roll around in the dirt of the cinnamon basil. That's just weird. What is it with squirrels, anyways? Rhubarb Ahhh, Rhubarb. We can't use this rhubarb yet. I've heard that the first year of rhubarb should not be eaten, so we'll wait until next year. But then...the pie will be mine! Oregano Oregano. Again, great in salads. I'd like to use my DIY gum kit to make oregano gum, but apparently one has to juice the oregano quite well for that, and I don't think my citrus reamer is up to the task. Spearmint Spearmint. We mainly use this for tea and lamb. Not lamb tea. That would be gross. Why would you even think that? Lamb tea. You're kinda weird, you know. Thyme Thyme. This grows like crazy, so we use it in everything. It's very sweet, and tasty as can be. The problem is that the leaves are kind of hard to pull of the stem. You have to grip it at the top of the stem and pull down to pull the leaves off. The trick is that the top of the thyme stem is weak, and waits in treachery to break off before you can pull the leaves off. It may be in line with the deer. Parsley Parsley. Useful in any number of dishes, especially the Italian dishes. Sage Sage. The wisest of herbs. Not really true, of course. Sage is actually just clever at marketing, in order to get the plum job as Advisor to the King. Very few kings hire herbs for advice, and modern bureaucracies have made flora-based wisdom transfer redundant. Still, well worth eating. Inverted Tomato Planter Inverted Tomato Planter. Okay, technically not a plant. My whole parallel structure has been broken with this item, but it's the end of the list, and I kind of messed it up with the Genovese basil in any case. Right. So this planter contains four tomato plants, three kinds of chiles, and another sage plant. What? Well, we had signed a contract already, so I figured I might as well keep it around. Maybe it would say something wise from time to time. But be warned: don't sign the contract without a good exit clause. They can't really speak, so their advice is very, very cryptic.