Iron Chef WAYCT - What Are You Cooking Today

[Giles]

OOF - That just cost me….

[rocket]

looking forward to some pretty pics…

[Chris]

@Seul:

So it's bread for lazy people, basically…

Biscuits and bread are about as similar as biscotti and cake.

And biscuits can be just as much work as bread, in my experience.

[Seul]

Man I don't know the difference between biscotti and cake… On the account that I'm not an 85 year old woman named Esther...

[EJS]

@Giles:

OOF - That just cost me….

Felt like a lot of iron for the money, solid investment..

[Giles]

@EJS:

Felt like a lot of iron for the money, solid investment..

Could not be more apposite really  ….

[Giles]

A while ago, I knew that I was not going to have time to make sourdough on a regular basis, nor keep the "starter" alive.  So I put it in the fridge to keep it dormant for a "couple of weeks", that was at least 6 months ago.  My little sis is staying with us at the moment and requested that I made sourdough, so we got the starter out, fed it a couple of times and hey presto it fired back into life, here is the very active sponge I made with it overnight.

[steelworker]

@sabergirl:

Biscuits (done right), are buttery, and delicious. I know this doesn't make them appeal to Seul, but a little lard is often the secret to greatness.

Lard is the secret to greatness. That should be chiseled in marble @sabergirl .  Makes for good fried chicken as well.

[neph93]

@Giles:

A while ago, I knew that I was not going to have time to make sourdough on a regular basis, nor keep the "starter" alive.  So I put it in the fridge to keep it dormant for a "couple of weeks", that was at least 6 months ago.  My little sis is staying with us at the moment and requested that I made sourdough, so we got the starter out, fed it a couple of times and hey presto it fired back into life, here is the very active sponge I made with it overnight.

I need to find out what any of this means. Intrigued.

[Giles]

I'd love to create a starter from your neck of the woods Neph, I bet it would have a completely different character than the Goz Vegas one I grew here….

http://www222.pair.com/sjohn/blueroom/sour.htm

[neph93]

That link is great, thank you. I think that creating a starter up at the cabin might be a winner.

[Giles]

The finished result…..

[neph93]

Wow.

[Seul]

Fucking hell… Those look so fucking good...

[rocket]

thumbs up …

[Giles]

[rocket]

nice more or less even pores…

[neph93]

Looks lovely. I learned to bake (with shop bought yeast) for the first time about 6 years ago in rather interesting circumstances (which I may divulge in person). I've now graduated to assorted traditional Norwegian sweetbreads, but never thought about sourbreads until now. I'm looking forward to trying this out.

[Giles]

@neph93 see this:

http://www.thedailybeast.com/netflixs-cooked-michael-pollan-takes-on-vegetarians-and-the-gluten-free-movement

Then find the air episode on Netflix.

[Aetas]

After I mentioned the production of  "Gueuze Lambics" to a friend, he handed me the book ‘Cooked,’ by Michael Pollan with the sections  “Fire,” “Water,” “Air” and “Earth”.
Air section was fun to read.

The Finex stuff looks great.