In the last installment of bread making, a new hobby, I was just beginning on the adventure of making sourdough bread.
I followed the “sure bet” recipe for Rustic Sourdough from the fine people at King Arthur Flour, and it came out well. However there were two deficiencies:
Music has long been a big part of my life, beyond just my (admittedly waning) guitar playing, I have been an avid collector of music. From my early days of buying LP’s (and kicking myself when several moves in the 1990’s caused me to donate my vinyl collection) to being an early adopter of the CD format while I was still in high school, my collection, while not huge by some standards...
2018 is done, dead as the Dodo. Good riddance. Sayonara, arriverderci.
The Dodo
2019 is finally here. Cue the trumpets, the accolades, the … whatever. Regardless, 2019 will be better than 2018. It has to be.
Things I will do to improve myself:
Upfront Matter: To quote the illustrious Sterling Archer, “2018 can eat a big bag of dicks.” Seriously, this year has been trying by many measures. As I look back, there are some nuggets of positives, sprinkled among the shit-sandwich that was the year 2018, but by and large, I am going to be glad to see it in the rear view mirror.
My earliest recollection of Pizza was Round Table take out in the early 1970’s. At the time, Round Table was local to the SF Bay Area, and it wasn’t a terrible pie. However, it wasn’t inspiring. Then sometime in the mid 70’s, we had pizza at a local place. I think it was called Anchors, or something similar. I do know it was at the end of Homestead Road where it hit...
Ah, Black Friday is here. The time when my email blows up with all the companies and organizations I have ever interacted with by email send me notices of their “mad MAD deep discounts” for the “official” start of the holiday buying season.
Yes, it is a veritable windfall of attention from the furthest reaches of the interwebz.
Last week, I mentioned how some baking success sparked a new passion, to bake bread. Delicious, full gluten, and wholesome bread.
I did buy some special equipment to assist and streamline the baking. Today, I used it.
The new gear:
Cambro 6 quart containers
A Lamé
An Emile-Henry Potato cooker
Dough Scrapers
A poorly kept secret is that I worked my way through college (and after as well) as a chef. Well, I started in my mid-teens as a dishwasher, and rose through the ranks, ultimately being the Chef at a local chain of Italian restaurants. In this time I wen from bistro food, to American classic, to Seafood and Mexican, to time spent in a large kitchen at a country club. All through that time, I...
Another funny from the archives. I remember grabbing this in the early ‘oughts, and it is as funny today as it was then. I didn’t write this, and I don’t know who did, but it tickled me then, and it still tickles me now.
The Chili Cook-off
While I was encouraged to be on the university prep track in high school, and I did pursue a STEM degree (physics, thankyouverymuch), I grew up around motorcycles, and cars, and to this day I am jealous of my shop class friends in high school who got to play with the heavy metal, and to have fun. But, even not being part of that crowd, I had heard of the horrors of English motor vehicles. Whether...