wikipedo sez the region is now split between 3 countries

and maybe your local version of the stinky cheese is good

but the american (kraft brand?) version i bought years ago smelled like death

apparently, it is no longer made

probably it was only popular with necrophiliacs...

eta: maybe it wasn’t kraft. maybe it was this?



fucking vile...

in any case, excited to begin baking my first rye breads... feels like i’m about to enter the holy bread sanctum or something. nah, i know that’s reserved for sourdoughs. but still... i’m being initiated into the minor rye mysteries.

I am still working on white bread

check out maybe ken forkish, although his book has no rye recipes, just wheat (white, whole), in 3 different fermentation types— solid methods, great results.

eta: actually has some ryes in the sourdoughs. still alien to me.

Grilled shrimp poboy to close out the decade

bakers are miracle workers, IMO

I just ate last year's chinese food....

seriously, a glazed ham

was gonna have red beans and rice but i cna’t find the kitchen pots

Red beans & rice is a serious play! I’m not a big ham guy, but if I’m lucky, I get to partake of a spiral ham a couple times each year.

Tonight we have zumo sausages and boudain links with pork chops, mac & cheese, black eyed peas and potato-cabbage-hash and cornbread......all for health and wealth in 2020

Your soul...but hopefully chicken in a little bit.

Filet americain on bread. This is a new recipe that contains real Americans!! Yummy!

such a darlin!

for lunch today: persimmon, walnuts and hazelnuts

and filet gumbo contains?

I've made myself veggie burgers with olives, mushrooms, tomatoes, garlic, fennel powder, peri peri sauce, onions, black pepper, pink salt and flour. They taste nice.

making olive tapenade today (and meatballs for tomato/carrot/meatball soup!)

got a rye loaf rising while the oven reaches the right temperature

after it bakes and cools properly in a rack etc it should be ready for lunch

i’m trying to empty the fridge before i go food shopping, so chances are i will eat it with butter, bacon, eggs, beans, fig and apricot jam (not everything at once).

[eta: came out great!]

—


do you have a shareable recipe or basic outline for this? curious...

lmao

I do not understand the concept of 'Hamburger'.
Gumbo i get
i make this:




funny thread. Still at it though
here's me with some o'mine tools




here's the biggest wild boar belly i could get ahold of (still have some pancetta left, after a year now):



hoping to find some more time to post in here again maybe.
bussi

p.s. symbols man...
got the noma fermentation book? (german translation just got out)
Kills and ruins it at the same time!

I HAVE THE NOMA BOOK RIGHT HERE!

[eta: http://sonicyouth.com/gossip/showpos...postcount=5786]

all koji all the time hahaha

im approaching it very slowly because i don’t want to overcomplicate my life. i’m learning bread right now.

ps- that wild boar looks glorious. and the gumbo, a beauty

pps- the hamburger is the american bastard child of the frikadelle aka hamburg steak

haaaahaaaaaahaaaaaaahaaaaaaaaaaaaaaaa!