Wednesday, March 30, 2011
Sunday, March 27, 2011
Saturday, March 26, 2011
The economical cook book: a ... - Google Books
A Old Old book
Kinda cool to see the now artful design and recipes too
Monday, March 21, 2011
Fun Easter Crafts and Handmade Gifts - Country Living
Fun Easter Crafts and Handmade Gifts - Country Living: "Edible Easter Ornament
To transfer a vintage postcard design onto a cookie, reduce it to 65 percent of its original size on a standard color photocopier. Bring this smaller image to a bakery where it can be reproduced with edible inks on thin, sticker-like sheets of paper made from rice, potatoes, or cornstarch.
Instructions: Edible Easter Ornament"
To transfer a vintage postcard design onto a cookie, reduce it to 65 percent of its original size on a standard color photocopier. Bring this smaller image to a bakery where it can be reproduced with edible inks on thin, sticker-like sheets of paper made from rice, potatoes, or cornstarch.
Instructions: Edible Easter Ornament"
Friday, March 18, 2011
Thursday, March 17, 2011
Soda bread as it's really made in Ireland: Peter's Mum's Soda Bread Recipe (with video tutorials) | European Cuisines
Soda bread as it's really made in Ireland: Peter's Mum's Soda Bread Recipe (with video tutorials) | European Cuisines
A little soda bread history
Irish baking over the centuries has been affected by two main factors. The first is our climate. The influence of the Gulf Stream prevents either great heat in the summer or cold in the winter. As a result, hard wheats, which need such heat and cold, don't prosper. Those wheats make flour with a high gluten content that responds well to being raised with yeast. But soft wheats do grow well here.
The other factor has been the abundance of fuel.Ireland's various medieval overlords could never exercise the tight control over forest land that landowners did in more populous, less wild areas, like England and mainland Europe. This meant that Irish people had less trouble getting their hands on firewood. Where there was no wood, there was almost always heather, and usually turf too. As a result, anyone with a hearthstone could bake at home whenever they wanted to, rather than needing to use a communal bake-oven to conserve fuel.
These two factors encouraged the Irish householder of the past two centuries to bypass yeast for everyday baking. The primary leavening agent became what's now known here as bread soda -- just plain bicarbonate of soda, to US and North American users. Hence the name soda bread. But for a long time, most bread in Ireland was soda bread: "bakery bread" was only available in big cities. Soda bread was made either in a pot or casserole over the fire, or else baked on a bakestone, an iron plate usually rested directly in/on the embers. From these two methods are descended the two main kinds of soda bread eaten in Ireland, both north and south, to the present day.
Thursday, March 10, 2011
Wednesday, March 9, 2011
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