DISMANTLE WHARF

MOLT is correct.

send pictures.

xx

m o l l y wrote: ↑Mon Apr 13, 2020 9:22 am

mrbrown wrote: ↑Mon Apr 13, 2020 9:16 am i'll be preparing tall warm glasses of mayonnaise.

touché

love you babe

i'll be preparing tall warm glasses of mayonnaise.

this is a suuuper easy fermented condiment i made recently. traditionally this is made with yuzu peels and green chilies and is zippy with citrus zing, salt and medium heat. awesome on just about anything that you would ever use hot sauce on, which i'm assuming is at least 70% of our collective diet...

meadows wrote: ↑Sat Apr 11, 2020 10:54 am The best kitchen upgrade I've done this year is to save all my parm rinds in the freezer. My person is a big soup/sauce person and flavors really peak when u put a little cheese rind in there!

dude try roasting or grilling them they turn into crazy cheese crunchers.

Its almost time to smell the smells of (microbial)culture death and caramelizing grain sugars wafting through your home – actually no its not even close you have HOURS to go before smelling consumable food. You wanted to make a sandwissssh maybe tomorrow ok? The dough has been in your fridge for 10-...

sup ritchey whelp truth be told i JUST coming back to bread baking and i've always been more of an instant yeaster -- so i'm coming at this with a pretty fresh face (as i tend to come to everything ;) ). the tenet behind discarding is that you have to feed your WHOLE mother perpetually from what i u...

phase three en route.

re: discards -- i dont discard at all. after i've bulked up starter for a recipe i just toss the slogs back in my jar. that said i havent let the beast grow to un-tenable volume...i hear pancakes also are a great use.

yeah weirdly felt distance pangs for being in transit in a transport depot -- waiting for a plane and watching masses of souls fretting towards various deadlines, scoping people wearing their traveling best, deeply mediocre caesar salads. of course echoing claire - destinations other than my backyar...

i do love the idea of my prose coming out of Colin's accent

after a few hilarious bread failures i collaborated with my lactobacilli//wild yeast glop and made super tasty, moist (yes molly i said it), soft bread. lovely to toast, great to soak up stew -- IT MAKE ME FEEL ALIVE. JOIN ME WILL YOU (just a header this will take a while) 2+1/3 cup of starter 1+1/2...

SUP NILBOGS i recently dosed our claire with my household bread bugs and well lets all hang out together since bread is waaaay back in or whatever. if you want to play along get your own slime i'm sure there are many avenues for access at present. if you're truly slimeless i'll breed some for you an...