Comments for Encore un de foutu

Comment on sourdough apostasy by El

El — Tue, 15 May 2012 16:54:07 +0000

Ah, bread. It’s not that bread’s necessarily difficult to understand, it’s yeast. And yeast is a living thing so it throws you until you get to know what it likes and can consistently make it happy.

I’m on year 6 of a starter I call La Mama. She’s happiest if I use her every 5 days. The planet works in 7 day intervals, though, and so does my breadbaking…La Mama and I have had to adjust. The sacrifices I have had to endure this are minor: simply have the exact flour around (and luckily I can get 50lb bags ground of the same berries not too far away) and pinch off the same amount of La Mama, even if I am making more bread that week. (The standard is 12/week…I run a small CSA and so 9 are for “them.”) The variables then are really just the ambient temperature of the house on the day of its first rise. If it’s cold (and it often is) it might need to grow in the closed oven w/ the light on; if it isn’t amply bubbly then a teaspoon of our honey goes in to goose it.

Anyway, it’s fun! Trouble is, all the cultures of the various bubbling things in the kitchen tend to overlap and now I need to make my hard cheese at someone else’s house…the sourdough was making my cheddar bubbly.

Comment on near blog-death by Meghan

Meghan — Mon, 14 May 2012 21:51:21 +0000

Please don’t.

Comment on Ishmael eats plum pudding by Caitlin

Caitlin — Thu, 08 Dec 2011 02:47:06 +0000

It may be time for me to read Moby Dick. Either read it or eat it.

Comment on recipe for groundhog cooked with spicebush by Will Huenink

Will Huenink — Sat, 03 Dec 2011 03:34:51 +0000

Davy Davy Dumpling
Boil him in a pot
Sugar him and butter him
And eat him while he’s hot.

I’ll see what I can do.

Comment on recipe for groundhog cooked with spicebush by Meghan

Meghan — Fri, 02 Dec 2011 19:57:13 +0000

We’d like some more from you, sir.

Comment on recipe for groundhog cooked with spicebush by Emilie

Emilie — Sat, 24 Sep 2011 19:43:51 +0000

I had the same thought and cackle/giggle, the leader that comes to me email contained almost everything but the byline.

Comment on recipe for groundhog cooked with spicebush by Caitlin

Caitlin — Sat, 24 Sep 2011 19:42:16 +0000

Me, too! I thought “wow, both of your mothers have cooked groundhog…”

Comment on recipe for groundhog cooked with spicebush by Missus

Missus — Sat, 24 Sep 2011 03:17:36 +0000

For a minute I tried to imagine your particular mother-in-law teaching you to cook groundhog. Bwahahahaha.

Comment on primacy of the dinner table by Caitlin

Caitlin — Wed, 31 Aug 2011 12:55:51 +0000

Will, this is beautiful, both in sentiment and in style. Welcome home.

Comment on embarrassingly good beans by Teo

Teo — Fri, 05 Aug 2011 00:21:02 +0000

Don’t you find that salt at the start of cooking makes the beans take a hell of a lot longer to cook?

Comment on eight pounds of miscellaneous pig fat by Teo

Teo — Fri, 15 Jul 2011 03:49:00 +0000

Sometimes at work (cooking professionally) I end up doing so much cutting that the back of the knife actually starts slicing into my hand. Does weird things to your brain, working through hundreds of pounds of meat a day, day in, day out…

Comment on eight pounds of miscellaneous pig fat by Caitlin

Caitlin — Sat, 18 Jun 2011 02:34:01 +0000

I am making as much rich yellow summer butter as possible. Fat rocks.

Comment on eight pounds of miscellaneous pig fat by Will Huenink

Will Huenink — Fri, 17 Jun 2011 01:14:49 +0000

The wife quibbles. We don’t insist on organic olive oil, but we do insist on quality. Semantics, really.

Comment on home again by Caitlin

Caitlin — Wed, 20 Apr 2011 12:59:45 +0000

some of your kitchen is in my kitchen: wooden spoon, wooden spatula, knife sharpener…

Comment on cultivating wild eatable plants by Caitlin

Caitlin — Tue, 15 Mar 2011 04:02:08 +0000

Dandelion greens are tasty and tender in early spring before they bloom, and in the fall when the weather is cool. In the summer (read, ‘hot weather’) they are too bitter. With pork, yes, and always with garlic. I like to pick the bigger ones, which generally grown in better soil than the little scrubby ones.

Comment on we have a lot to learn bout eating by Caitlin

Caitlin — Mon, 28 Feb 2011 21:23:24 +0000

We don’t eat like that all the time because it is really fun to cook and to experiment with new tastes, textures, etc etc. It’s the fun factor, I think.

Comment on we have a lot to learn bout eating by TCM Canada

TCM Canada — Sun, 27 Feb 2011 03:25:05 +0000

Aaahh I love those meals. I find the most simple meals the hardest ones to stumble upon for some reason.

Comment on highland cattle by Will Huenink

Will Huenink — Fri, 25 Feb 2011 18:57:43 +0000

Thanks! That really is the way to do it, to bypass the market altogether. I’ll work at the sizing thing again someday. Just some cross-browser issues to straighten out.

Will

Comment on highland cattle by Farmer Ama

Farmer Ama — Wed, 23 Feb 2011 23:09:49 +0000

hey, our friends and fellow farmers in VT raise Highland beef, freeranging and grass fed on a little under 400 acres. They gave me the3 hearts and some leaf lard last time they slaughtered, I braised the heart in maple-balsamic and black pepper with onions, yum. Its out here (cheap local beef) if you make personal friends with the farmers who raise the animals.
great pics BTW, like the new size! overall I really like your Blog. Keep on a keepin on with this, the food observations are so fun!

Farmer Ama

Comment on in San Francisco by Dana V

Dana V — Sun, 20 Feb 2011 02:26:35 +0000

What a happy making Comments exchange!

I wonder if apples from colder climes are all the better for it, just like kales and roots are sweeter for the frost. Anyway, there are some NoCa varieties that might be worth looking up. A visit to Anderson Valley and Philo Farm might be a good field trip.
http://www.philoapplefarm.com/varieties.html