Live Qualitarian: Eat Well
Tastings are posts about the ideas or concepts of what we decided to cook, why, how we did it, and how it turned out.
Steam, bake and shape trials The Pork Steamed Buns turned out okay. The project convinced us that there was a place for steamed bread in our repertoire, but not exactly the way we made them two weeks ago. Steuart had left over dough in the freezer. Thawing that and making
Bao Buns Bremner Style Sunday, May 17, 2020 What’s wonderful about WonderBread? I asked myself as we tried to make bread with small consistent air holes from a sweet dough. The steamed buns Steuart made this week used a dough that reminded me of Wonderbread, and I tried to
When we go out and stop into a bar or restaurant to get a quick bite to eat, we always order French Fries because we don’t have a fryer and can’t make them at home. The Coronavirus has been saving us from our bad habit of eating French Fries since
Mothers’ Day Focaccia Bread with the Bremner Brothers. Steuart likes dough to prove overnight but was too busy last night watching the movie Contagion to make the dough. He started it a 8 this morning, instead. We have tens of pounds of white flour but not much whole wheat. The
Bremner Brothers Bake French Standard: Sunday, May 3, 2020 – via Skype, Steuart and his brothers will each bake a French dozen of the classic croissant. May 1 – Steuart made the dough, the butter rectangle for layering and left to chill overnight in the fridge. May 2 – He
The Brothers take on English Muffins: After last week’s Skype bagel-making Sunday, Steuart and his brother decided to try English Muffins. Both of them made the dough last night and let it prove overnight. I made Paul’s recipe mixing it up at 10:15 this morning, by 1 p.m. they were
A la grain-berry crust: My favorite restaurant in Omaha for pizza is LaCasa – a family business more than 65 years old. They make a hamburger pizza that I order every time I visit, but order nowhere else. Their ground beef is spicy, not lumpy and just enough umami to
Brothers Bagel via Video Phone Call Steuart is making Paul Hollywood’s Bagels and Steuart’s brother is making Mark Bittman’s recipe. We were all happy with the taste and the chewiness of the outside texture. Andrew wished his had puffed up a little more and was looking to order some fast-acting
A Sharp Yeasty Cracker: Weighed 500 grams of organic white flour, worked in 4 Tablespoons of butter by hand, and when the mixture’s pieces were the size of peas. I added 4.5 ounces of cheese (1/3 cheddar and 2/3 emmanthaller), 6 grams of coarse pepper (see process story about pepper
Pretzels and Beer Happy Hour in Quarantine Pretzels for our treat at the Zoom Happy Hour with friends this snowy Friday night, and we knew we would need a beer to go with them. We turned to our beer making neighbor, Andrew, who left some malt extract on our porch