joethefoodie Posted February 5 Share Posted February 5 28 minutes ago, Behemoth said: Once more unto the breach, my friend! Now this stuff was expensive! Quote Link to post Share on other sites
voyager Posted February 5 Share Posted February 5 Keeps you off the street. Cheap at twice the price. Quote Link to post Share on other sites
joethefoodie Posted February 10 Share Posted February 10 Now I'm getting crazy... But this pie (and another) were pretty good. Not enough sauce (or something)... Quote Link to post Share on other sites
bloviatrix Posted February 21 Share Posted February 21 Passover is in five weeks. I have a lot of flour to get through. So made a rustic French loaf. Despite the lousy slashing technique, this is probably the best loaf I've ever made in terms of crust and crumb. Lovely big holes inside. But there was a small problem - I forgot the salt. What a fucking waste. 1 Quote Link to post Share on other sites
StephanieL Posted February 21 Share Posted February 21 The first time N ever made bread for me, she didn't put in any salt. Deliberately. She said that's how she did it back in South Africa. I told her to never do that again. 🙂 Quote Link to post Share on other sites
bloviatrix Posted February 21 Share Posted February 21 This is not the first time I've forgotten the salt. But what makes it worse is this time, I noticed that it was strange that there was no salt and re-read the recipe only to overlook the mention AGAIN!!! Quote Link to post Share on other sites
Sneakeater Posted February 21 Share Posted February 21 Close your eyes and think of Tuscany. 3 Quote Link to post Share on other sites
joethefoodie Posted February 21 Share Posted February 21 8 hours ago, Sneakeater said: Close your eyes and think of Tuscany. Yeah, make something really salty to have with it. Bruschetta topped with, you know, that Calabrian chili-fish condiment (if you can find any). 2 Quote Link to post Share on other sites
StephanieL Posted February 22 Share Posted February 22 You could have this nice fish paste--it's kosher too. Quote Link to post Share on other sites
bloviatrix Posted February 22 Share Posted February 22 I happen to have a nice whitefish* sitting in my fridge. That would work. *Per Calvin Trillin in Tepper Isn't Going Out. Quote Link to post Share on other sites
Sneakeater Posted February 22 Share Posted February 22 You're saved! Quote Link to post Share on other sites
bloviatrix Posted March 1 Share Posted March 1 I've decided to attempt the loaf AGAIN!!! And yes, I added the salt. As much as I love bread, there's no way I"m going through about 7 pounds of bread flour between now and Passover. Quote Link to post Share on other sites
bloviatrix Posted March 1 Share Posted March 1 I give up. This is a disaster. I have no idea what I did, but I let it rise, and when I tried to shape it it turned into a blobby mess. I suck. Quote Link to post Share on other sites
joethefoodie Posted March 1 Share Posted March 1 30 minutes ago, bloviatrix said: I give up. This is a disaster. I have no idea what I did, but I let it rise, and when I tried to shape it it turned into a blobby mess. I suck. It's called focaccia - sheet pan oiled or parchment might work? Quote Link to post Share on other sites
bloviatrix Posted March 1 Share Posted March 1 13 minutes ago, joethefoodie said: It's called focaccia - sheet pan oiled or parchment might work? It tastes good. It's just dense - doesn't have the big air holes. It was strange - I tried shaping it and just slumped into itself. What am I doing wrong? Want to try and diagnose? Quote Link to post Share on other sites
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