#11

Member
Detroit
Everything looks outstanding! Bravo! Happy Character

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- Jeff
#12

Member
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.)

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Brian. Lover of SE razors.
#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

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Kevin
#15

Member
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?

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Brian. Lover of SE razors.
#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.

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Tim
#18

Member
Austin, TX
Tim, that looks amazing!

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Kevin
#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.

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Tim
#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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