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#11

Member
Ferndale, MI
Everything looks outstanding! Bravo! Happy Character
- Jeff
[+] 1 user likes this post
#12

Merchant
Central Maine
:-)

HK, Jacques Pepin says that all he needs is bread with good butter and I quite agree. There is nothing quite as good as fresh bread just cool enough fresh out of the oven to slice and butter. I limit myself, but I bet I could easily eat an entire loaf that way. Dang! Fresh bread and butter is fit for a king.

If we "converse" for long I'm going to do my best to get you to convert to an Ankarsrum Assitent (not misspelled). Just be warned. :-) Yes, it does cakes and everything else very well also. I think there's a thread about it here. I love my Ank', and yes I have had the competition in my kitchen. That's exactly why I have an Ankarsrum. It is THE bread mixer. (ATK hates the Ank', but they don't know how to use it and are too arrogant to learn.)
Brian. Lover of SE razors. Maker of Krampert's Finest Products.
[+] 1 user likes this post
#13
Completely agree with the bread and butter. Everyone gives me crap because I insist on fresh bread be on the dinner table most nights. And now I think I am going to bake bread this weekend. I would love to make a good sourdough loaf but I will start with something a little easier.
Tim
#14

Member
Austin, TX
(04-26-2016, 01:01 PM)HuckKing723 Wrote: Completely agree with the bread and butter. Everyone gives me crap because I insist on fresh bread be on the dinner table most nights. And now I think I am going to bake bread this weekend. I would love to make a good sourdough loaf but I will start with something a little easier.

Completely agree- I don't do it 100% of the time but started making home made butter a few years ago and keep it in a butter bell. Takes things to an all new level!

You guys always make me hungry far too early in the day Smile
Kevin
[+] 2 users like this post
#15

Merchant
Central Maine
One thing I've been wanting to try is to culture some cream and then make butter from it. Something like Creme Fraiche, then make the butter. I wonder how close it would be really great European butter?
Brian. Lover of SE razors. Maker of Krampert's Finest Products.
[+] 2 users like this post
#16
(04-26-2016, 08:50 PM)ShadowsDad Wrote: One thing I've been wanting to try is to culture some cream and then make butter from it. Something like Creme Fraiche, then make the butter. I wonder how close it would be really great European butter?

My Albanian MIL makes her butter from scratch. Definitely has a different taste to it. Much richer but she doesn't add salt to it. She only uses cream from a local farm.
Tim
#17
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I made another pound cake. Chocolate Swirl this time. Took forever to cool but damn good.
Tim
[+] 3 users like this post
#18

Member
Austin, TX
Tim, that looks amazing!
Kevin
[+] 1 user likes this post
#19
(05-02-2016, 01:57 PM)kwsher Wrote: Tim, that looks amazing!

Thanks Kevin. I was trying to make something that fills the void of the no longer made Sara Lee Chocolate Swirl Pound Cake.
Tim
[+] 1 user likes this post
#20

Member
Austin, TX
(05-02-2016, 02:04 PM)HuckKing723 Wrote:
(05-02-2016, 01:57 PM)kwsher Wrote: Tim, that looks amazing!

Thanks Kevin. I was trying to make something that fills the void of the no longer made Sara Lee Chocolate Swirl Pound Cake.

I would say that you not only filled the void but you eclipsed SL by a long shot!

I typically don't have much of a sweet tooth but I would love a block [yes, block] of that cake to go with my coffee this AM. Smile
Kevin


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