Food

[Henry Krinkle]

My first attempt at any of those northern European thin sliced sour rye breads. Mine is a variation of Danish Rugbrød. I did not have any rye berries on hand so used cracked oats for the extra texture. Eaten here with the last of the gin and juniper cured salmon.

[skywatch]

My first attempt at any of those northern European thin sliced sour rye breads. Mine is a variation of Danish Rugbrød. I did not have any rye berries on hand so used cracked oats for the extra texture. Eaten here with the last of the gin and juniper cured salmon.

Yum! This is my favorite style of bread, or maybe a tie with San Francisco Sourdough (the old strong style, not what you find now). I have done this with whole rye berries, soaked overnight with SF sourdough starter as leavening. The secret for me, to get the rye berries to absorb water, was to abrade them in a blender for a minute. It sounds like grinding rocks, and they don't actually break, but they get "sanded" a bit and that's enough to get them to start soaking up moisture. Then a slow cook, 100 minutes covered with foil, more like steaming than a typical bake. Really hardy and very sour. Your pictures are inspiring me to do it again.

[Henry Krinkle]

Yum! This is my favorite style of bread, or maybe a tie with San Francisco Sourdough (the old strong style, not what you find now). I have done this with whole rye berries, soaked overnight with SF sourdough starter as leavening. The secret for me, to get the rye berries to absorb water, was to abrade them in a blender for a minute. It sounds like grinding rocks, and they don't actually break, but they get "sanded" a bit and that's enough to get them to start soaking up moisture. Then a slow cook, 100 minutes covered with foil, more like steaming than a typical bake. Really hardy and very sour. Your pictures are inspiring me to do it again.

I used my current rye sourdough starter and it is...boldly sour. I cooked the cracked oats for 5 minutes and then let them cool in the cooking water. I made the dough without the oats, let it do a rise, added the oats, let it rise again, poured it into a loaf pan, let it rise again and then baked it for an hour at 250F, turned the heat up to 350 and baked it for another hour. I will make this style of bread again.

[Henry Krinkle]

Chanterelle, mascarpone, and walla walla risotto with house default: cast iron roasted chicken thighs from a singular farm.

[gnuyork]

Since I have been learning to make my own breads and pizza dough etc, my parents got me this for my birthday (which was last month, but I took a long time to decide on a color, many were unavailable - then this one popped up as available).

Looks pretty good in the kitchen.

[geoffbot]

Shiny!

[litlmn]

Since I have been learning to make my own breads and pizza dough etc, my parents got me this for my birthday (which was last month, but I took a long time to decide on a color, many were unavailable - then this one popped up as available).

Looks pretty good in the kitchen.

That's like the Breitling of mixers.

[Henry Krinkle]

Since I have been learning to make my own breads and pizza dough etc, my parents got me this for my birthday (which was last month, but I took a long time to decide on a color, many were unavailable - then this one popped up as available).

Looks pretty good in the kitchen.

Congrats. Those are good mixers. We had one for more than a decade before passing it along to a niece.

[Spooky]

One of the Sirloins from our 1/8th Beef. It was amazing.

[skywatch]

Birthday dinner here. I made paella, which is a great way to convert seafood into a red-wine friendly profile. (The chorizo, peppers and chicken broth pull it all together.) We opened one of the better wines in our cellar, lucky to have one of the best American wineries within a 35 minute drive (It's only 25 km away, but half of that is narrow winding mountain roads.)