Food Pr0n!

[Jacca5660]

Here are some Ciabatta bread (In our house it's Chewbacca Bread) I made today. well it's actually a two day process, you make the Bigga (Starter) on the first day and the bread on the next. I also have a couple of pictures of some Italian bread I made last week. Nest time I make Pizza I will take pictures of the whole process.


This the Bigga day two.


This is the dough.


My mixer. With making dough , you need a heavy weight!


Starting to raise the rolls.


Before backing.


Ciabatta rolls baked!


Fresh loaves of Italian bread!!

[Wizzard419]

Ah, so there is actual product.

Is that one of those French baking pans? (I forgot what they are called but they are heavy and usually cast iron)

Do you keep any starter for next time or do you just make a new batch each time?

[Jacca5660]

Ah, so there is actual product.

Is that one of those French baking pans? (I forgot what they are called but they are heavy and usually cast iron)

Do you keep any starter for next time or do you just make a new batch each time?

That is a 50+ year old cast iron baking flat that was my mother in law's. It very old and perfectly seasoned, I only use it to bake breads exclusively. I make a starter every time. I use 4 or 5 different types of starters, two different sponges for Italian bread, a bigga for ciabatta bread, a San Francisco sourdough starter, and a German sourdough starter. It would be impractical to keep them all going for the next time. Although if I could get a piece of that 100 year old starter from San Francisco, I would keep it forever!

I will have more picture as time goes on. I make, at times, 10 or 12 different types of bread (including bagels). As I make a different one I'll take pictures. The next one I post will most likely be a pizza!

[Wizzard419]

I suspect that the starter doesn't imart as much flavor as it does hype since it produces CO2 gas. Now the technique used with it, that impacts the flavor and texture. I have wild yeast I caught in SF (Outside the tourist factory for boudin), OC, and one made from storebought yeast and the difference is marginal at best. Like blind tasting red, black, and grey sea salt. The one benefit to having the starter age is that when you use it in sourdough pancakes you get more tang than when you start with a brand new starter.

That pan is actually really well suited for pastry, I brought some back from biz trip to Paris. It's the only pan you should use when you make palmiers since it gets so much hotter than anything else.

I was contemplating getting a duck press next time I was in France but it would be really hard to store and unless I dispatch the duck myself there is no way to make pressed duck in the US without some specialty farmer.

[Amy]

Wow! Impressive Jacca! And I love all the Disney kitchen accessories
Too bad you don't live in Michigan Wizzard, you can open the back door and have a ducky any time you want...although I think there might be seasons on them?! Who knows...Ducks are for looking at and petting, not eating silly man!

[Wizzard419]

They kind of have seasons, there are fewer ducks around here during the winter but it doesn't normally get that cold.

[Jacca5660]

IMHO farm raised ducks and geese taste and cook better.

Can we cook this one?

[Wizzard419]

Wild Canadian geese are really good, but most places don't serve it here because it's not easy to come by here though they can be seen here during the winter and like to stop traffic.

[Amy]

Wild Canadian geese are really good, but most places don't serve it here because it's not easy to come by here though they can be seen here during the winter and like to stop traffic.

I could ship you several hundred eggs in the spring and wouldn't notice a drop in the population here They are cute when they are little but boy do they poop like elephants

[Jacca5660]

Wild Canadian geese are really good, but most places don't serve it here because it's not easy to come by here though they can be seen here during the winter and like to stop traffic.

I could ship you several hundred eggs in the spring and wouldn't notice a drop in the population here They are cute when they are little but boy do they poop like elephants

T M I !!!!!!!!! T M I !!!!!!!!!!!!!!!!!! LOL

[Wizzard419]

Wild Canadian geese are really good, but most places don't serve it here because it's not easy to come by here though they can be seen here during the winter and like to stop traffic.

I could ship you several hundred eggs in the spring and wouldn't notice a drop in the population here They are cute when they are little but boy do they poop like elephants

I actually am trying to find unsalted duck eggs and it's a pain to find them down here. I think I would have to drive like 30 minutes to get them.

There are various ponds and lakes that the ducks and geese and swans live at and people watch them like hawks. Someone shot one with an arrow and got caught really fast.

[Amy]

Why are the duck eggs salted? or unsalted for that matter?
I know around here it is legal to destroy geese eggs since they are so overpopulated.

[Wizzard419]

There is a large asian population here so the asian markets only sell salted duck eggs rather than fresh since that's what the locals like. I'm just glad I am not allergic to chicken eggs or I would really be in trouble since foodstuffs would not be there.

[Wizzard419]

Time for the rare mid-week Pr0n! Because the Santa Ana Winds have finally shown up (I'd say I'm sorry for sending a killer storm to the rest of the country, but I'm not), my throat has become dryer than REDACTED. So I made Tortellini en brotho.

[Amy]

Mmm, that looks tasty ~ what kind of tortellini are they? Looks like maybe spinach?
And you can have your stupid winds back ~ they kept me up most of the night wondering if I was going to be like Dorothy and find myself over the rainbow this morning