Posts Tagged “bread”
But bread scares me, Fellow FoodBeest. Seriously. I don’t do bread. Bread is hard to make. It’s easy to mess up. It requires a lot of work or fancy equipment. I can’t make it. … And other stories I have told myself about making bread.
Turns out my story was full of beans, Fellow FoodBeest. It’s simple (and easy). It requires no kneading. It’s incredibly delicious. Even I can make it. That means you can too.
Ricotta cheese. No big deal. Comes in a plastic tub. It’s a mild, white and soft cheese and you make lasagna with it.
“What kind of idiot would bother trying making it at home?” you ask, Fellow FoodBeest? This little novice cheese-maker, that’s who! And while it’s easy to fail at it (I did!), when you succeed, the results are amazing.
You know bagels. They’re round. They have a hole in the middle. They’re not doughnuts or pretzels. They’re chewy on the inside and crispy on the outside. Bagels achieve their unique qualities because they are boiled and then baked.
My first attempt was dense and heavy, but not a total disaster. It had a nice flavor and a hard, caramelized crust. But, I had rushed the process. The leaven was not ready, which meant that the starter was not ready.
Sometimes just a taste is all you need to get a picture of what’s going on. Here are are a few Tastings from San Miguel de Allende from clams to bread to learning to live life with the language skills of a Spanish toddler.
We adapted this recipe for baking bread at high altitudes, based also on what ingredients I could actually procure and what was possible in my meager rented kitchen in San Miguel de Allende, Mexico. And it was good!
FoodBeest is an arbitrary designation. This FoodBeest doesn’t know anything you don’t know. She certainly has her opinions, but let’s face it, she isn’t any more judgmental than you are. Indeed, her opinions are no better than yours. The FoodBeest is just really passionate about the possibility of food and life and is compelled to write about it.
