#sourdough bagel experiment

[grubloved]

[lebanesetoaster]

hi hello and welcome to sourdough bagel post part 2. to recap my last post: it's half the recipe, so it's a tiny baby ball of bagel dough, but it did grow!

look how much she grew since last night!! (the photos aren't quite framed the same lol use my hand for reference)

the dough is weird and stubborn. i divided it into four and tried to make them into balls, but I could never entirely shake this triangle shape from when I cut them 😂 but! here they are, bagel shaped!

and then i let them rise, and they indeed rose (shout out to little bird for doing her thing) see how puffy they are compared to the last photo?

and then I boiled them, two minutes on each side, it's interesting to see the two boiled ones next to the two that hadn't gone in yet

i everythinged them as god intended

and then put them in the oven at 425 (218) and checked them at exactly 25 minutes and realized maybe I should have checked them sooner

they're a little darker than I would have liked, but GOD DAMN THEY'RE AMAZING, they're just pre-toasted lol

the recipe said 25-28 minutes and things aren't typically done in my oven till the later end of a window like that. lesson learned lol

i do wonder if I should have let them cool a bit more after boiling before baking them. recipe said to wait till they were cool enough to handle to add toppings before baking, and they were still pretty hot when I did that. i'll def be making bagels again and hopefully improving on the next batch!

[copperbadge]

Your latest bread success made me wonder if you've tried or had much luck making gluten free bread? I'm so tired of most commercially available options, they all seem to dissolve instantly. Awful for burgers or anything with sauce. I miss sourdough.

I'm afraid I haven't done much work with gluten-free baking; the problem is the gluten tax. As I'm sure you know, gluten-free anything, even just ingredients, are more expensive, and the process of baking is more labor intensive and time-consuming for a product that isn't the same. Even the best gluten-free bread, lacking gluten, is lacking one of the defining characteristics of the thing it's emulating.

Since I can eat gluten and am not regularly responsible for feeding anyone who can't, there's no real motivation to do it. I try to always have gluten-free options when I'm hosting, but that's usually stuff like crudite and dip, charcuterie, or fruit -- things that can also avoid other allergens, and depending on the item be eaten by vegetarians or vegans.

Now, all that said, I can recommend King Arthur's Cup For Cup GF flour for baking; it makes the process fairly smooth and the final product seems pretty sturdy, although admittedly the flour is about twice the price of their normal bread flour per pound. I haven't encountered Bob's Red Mill GF flour in a while, but partly that's because when we stopped using them they hadn't really reformulated in a few decades and their GF flour was pretty coarse, and sometimes made from beans my family members couldn't tolerate. They may have advanced since, this was like 10-15 years ago at least.

The King Arthur website has a variety of GF baking recipes as well as mixes and I do have some experience making their GF bagels, which are pretty good, although I think they're actually better if you halve the size (easier to manage, easier to store, since they really need to be kept cold, preferably frozen, and eaten warmed). I baked those regularly for a while for a colleague's kid who was allergic to wheat, and they weren't much more work than baking regular bagels, just required more delicate handling pre-bake.

I realize this is basic and you've probably tried it, but just in case, any GF product you're going to be saucing (as you say, like burgers), you might try griddling first -- little scrape of butter, toss it in a hot pan for a few minutes. In regular bread it helps to both create a flat barrier so the sauce doesn't sink into the bread, and it also dries it out a little so that it can take more moisture to begin with. This is theoretical though, I've never done it with GF buns. I do know that generally King Arthur recommends toasting GF products baked with its recipes.

Readers, feel free to chime in with recommendations! Remember to reply in comments or reblogs, as I don't post asks sent in response to other asks.

[beardedmrbean]

A Canadian TikTok creator whose viral cucumber salad recipes have received millions of views and shares is being blamed for a shortage of the vegetable in Iceland, the BBC reported. 

TikTok creator Logan Moffitt, who shares videos with his 6 million followers under the username "@LogagM," started making cucumber salad content in July. 

He told Fox News Digital he suspects his videos are popular because they're "super-simple, easy-to-follow and fast recipes," he said via email. 

WOMAN MAKES SOURDOUGH BREAD MID-FLIGHT IN VIRAL TIKTOK VIDEO: SEE IT

His recipes mainly follow the same basic steps. Moffitt holds a cucumber to the camera and says, "Sometimes you need to eat an entire cucumber. Let me show you the best way to do it." He then slices the cucumber into a deli container, using a mandoline slicer. 

In some videos, Moffitt references the "demure" TikTok trend and reminds viewers to "be mindful" of their mandolines. 

Moffitt, who is in his 20s, then inserts various ingredients into the deli container before closing it and shaking it. The videos end with him taking a bite of his salad. 

Moffitt told Fox News Digital he'd been making cucumber salads for a while, but "just recently started posting them" in an attempt to experiment with different types of content.

They're seasonal, too, as summer is "the perfect time to have some cucumber salad," he noted. 

While many of his cucumber salad variations are inspired by Asian foods, Moffitt said he's been inspired to transform other foods into salads, too. 

"I usually think of ideas for the salads from pre-existing food: jalapeño popper cucumbers, chipotle cucumbers, sushi cucumbers," he said. 

His favorite, he added, is the "salmon cream cheese" cucumber. 

One variation of that recipe has received more than 32 million views on TikTok in the month since it was posted.

Rather than use specific recipes and ingredient amounts, Moffitt relies on his cooking experience to craft his salads. 

"I think through a lot of practice and time spent in the kitchen you grow to learn what quantities are important for your own taste," he said.

He said that he "cooked dinner every day for my family and watched a lot of YouTube chefs throughout my childhood." 

For Moffitt, "focusing on your taste, rather than an exact recipe, makes cooking super fun." 

Said one TikTok user in response to Moffitt's "salmon bagel cucumber" recipe, "You've somehow romanticized cucumbers and I love that for you."

"I don't even like cucumbers but still find myself watching the whole video every time," said another TikTok user.

The popular recipes are partly to blame for a shortage of cucumbers in Iceland, the BBC reported in late August. 

The Horticulturists' Sales Company (SFG), Iceland's farmers' association, told the BBC that there were shortages of the vegetable and that farmers "have been unable to keep up with spiraling demand" for cucumbers. 

One Icelandic supermarket chain told the BBC that cucumber sales had doubled since the salad recipes became popular. 

The sales of other ingredients used in Moffitt's recipes, including sesame oil and chili oil, have also increased, the BBC reported. 

The cucumber shortages in Iceland should resolve themselves before too long, the BBC also noted.

Kristín Linda Sveinsdóttir, who works in marketing for the SFG, told the BBC that the viral cucumber salad trend came at the same time that many farmers are not producing large amounts of cucumbers. 

"Everything is happening at the same time," Sveinsdóttir told the BBC. "This is the first time we have experienced something like this." 

There likely would not have been a shortage had the cucumber salad TikTok recipes gained popularity earlier in the summer, Sveinsdóttir told the BBC. 

Moffitt himself posted about the shortages in an Aug. 26 TikTok video.

"A lot of you guys have been asking me how many cucumbers I buy in a week, so let's count them out," he said in a video captioned, "Cucumber haul!"

In the video, Moffitt revealed that he had purchased 17 cucumbers that week.

"Seventeen cucumbers," he said, holding the vegetables.

"This is why there's no cucumbers left in Iceland. I bought them all," he joked. ____________

that's a good way to get people to eat their veggies, now if they can get enough cukes to them to keep the salads going.

[kedreeva]

The breadventure continues.

These are the first loaves baked with Carl! The loaf on the right is all-purpose flour (unbleached) and the loaf on the left is bread flour. It's hard to tell from this photo but the bread flour one is much taller than the all purpose and has a crackly crust. That one sat in a bread basket thing from long Arthur flour, while the first was in a canvas one my mom got me. The taller loaf was also the second loaf to bake, which I'm thinking made a pretty big difference, since the Dutch oven was already hot when I put the dough in it. Thinking I'll put the pot into the oven when I preheat next time and see if it works the same again. Both doughs bubbled really good when rising, I was impressed.

The cookies (top photo) are butterscotch chip sourdough discard cookies, and the dough was flavored with almond extract instead of vanilla. Good experiment, but definitely needs something like cinnamon and/or maybe some cardamom to cut the sweet from the chips.

The bagels are, as usual, perfectly delicious and I cannot wait to have them for breakfast.

[becomingkatie]

Saturday morning at 10am I was stomping around like "the weekend is half over and I haven't gotten anything done yet!" Clearly I was feeling more than a little stressed about maximizing the weekend, lol.

Saturday morning I baked a loaf that I'd mixed up Thursday night and shaped and popped in the fridge Friday morning. It's got fish peppers from my garden and cheddar cheese in it - a nod to a jalapeno cheddar loaf, but I didn't have jalapenos. The fish peppers are SPICY. Like, I cut a slice of bread and my hands tingle and then I scrub them with soap and then if I rub my eyes it still burns them. Soooo, maybe not the best? If you've ever wanted to sweat and cough from eating spicy bread, I have succeeded in making the spicy loaf for you.

Saturday night I made marry me chicken gnocchi soup. I'd say it's medium. Good enough to happily eat the leftovers of, but probably not so tasty that I'll make it again. Well, I say that, but Ken has been saying, "Next time I think I'd (insert small change here)" so I think he actually really enjoyed it and might want it again. Anyway, it's gone well with a slice of toast on the side.

We had a big finances talk Saturday, too, since even over 2 years of marriage the only joint finances we have is a credit card I got where he's an authorized user so we can have a "joint" card. We're going to be moving to a fully (or at least mostly) joined approach (with some separate savings and investments) so we are getting ready for that.

Sunday morning I was in a MUCH better mood and we went for an "easy" gravel ride where I cried on the side of the road and nearly puked in someone's driveway because it was such a challenge. I haven't been riding much, and I haven't been challenging myself much either. Combine that with having covid a few weeks ago, and it was a shock to me how hard this ride was. Ken signed us up for a "mini" 25-mile gravel ride in about 6 weeks, so I have some work to do to make that an enjoyable experience and not a sufferfest. I've done a 40-mile gravel grinder ride a few times and loved it - it just makes me really sad to be in such worse shape now than I used to be. At least I genuinely enjoy cycling so the climb back to where I want to be is something I can have fun with.

After the ride we got bagel sandwiches in the town near the start/stop point. Mine had sausage, egg, cheese, and apple butter. I'm a sweet+savory gal so it was AMAZING. And then we showered and I napped on the living room floor for half a football game. ("Ken, can you put on the football channel so I can take a nap?") After dinner I made a blueberry muffin recipe that uses sourdough discard. I'd been meaning to make them for ages and finally had discard in the fridge and time to whip them up. It said to divide into 12 muffins... I am not sure that was the right move. But they taste great.

It's going to be a busy week. Plenty of work, a vet neurologist appointment for Theo, both individual and couple's therapy on Tuesday (I hate double-therapy days ugh), and trying to stay up late and push hard to finish editing this book so I can publish it before the end of the month. This weekend we want to bike again, and I want to do some training stationary bike workouts during the week, and we also both need to make sure we have clothes (or, more likely, get some clothes) for the two October weddings we have coming up. So I am Stressed but it'll be a good time if I can manage to enjoy myself through all the busy. And people add kids on top of this??? Howwww???

[breadmakerforglutenfreebread]

Frequently Asked Questions About Bread Machines

In recent years, bread machines have become increasingly popular among home bakers. These small kitchen appliances make it easy to bake fresh, homemade bread without all the time and effort of traditional methods. But with this rise in popularity comes a rise in questions from those who are new to using bread machines. In this post, we will address some of the most frequently asked questions about bread machines to help you become a more informed and confident baker.

What exactly is a bread machine?

A bread machine, also known as a bread maker, is an electric kitchen appliance designed specifically for making bread. It typically consists of a mixing bowl, kneading paddle(s), and heating element. The user adds the ingredients into the bread pan, selects the desired settings, and the machine takes care of the mixing, kneading, rising, and baking process.

Our socials: 

https://www.facebook.com/bestbreadmakerforglutenfreebread/

https://twitter.com/bestglutenbread

https://www.pinterest.com/breadmakerforglutenfreebread/

https://www.youtube.com/@bestglutenbreadmaker

https://www.tiktok.com/@breadmakerforgluten

Can I use a bread machine to make other types of baked goods?

While its primary purpose is for making bread, many modern bread machines come equipped with settings for making dough or even jam. This allows you to easily make homemade pizza dough, rolls, bagels, and more. Some machines even have a gluten-free setting for those with dietary restrictions.

Is it worth investing in a bread machine?

This is a common question among those new to using bread machines. The answer really depends on your personal preferences and baking habits. If you enjoy making fresh, homemade bread but don't have the time or energy to do it by hand, then a bread machine is definitely worth the investment. It also allows you to control the ingredients and customize your bread to suit your taste.

Can I use regular flour in a bread machine?

Yes, you can use all-purpose or bread flour in a bread machine. However, it's important to note that different types of flour have different protein contents which affect how the dough rises and the texture of the final product. Bread flour typically has a higher protein content and is better for making bread in a bread machine, but all-purpose flour can also be used with good results.

Do I have to use yeast in a bread machine?

Yes, yeast is an essential ingredient in making bread. It's what causes the dough to rise and gives bread its airy texture. Most bread machines come with a recipe book that includes instructions on how to use yeast, so even if you've never used it before, the machine will guide you through the process.

How long does it take to make bread in a bread machine?

The time varies depending on the type of bread you are making, but most recipes take anywhere from 2-4 hours. Some machines also have a delay timer option, allowing you to set it up in the evening and wake up to fresh bread in the morning. It's important to note that the overall time includes rising and baking, so you don't have to actively be involved in every step.

Do I need any special ingredients for making bread in a bread machine?

No, most bread machine recipes use common pantry staples such as flour, yeast, sugar, and salt. Some recipes may call for additional ingredients like milk or butter, but these can easily be substituted with dairy-free options if needed.

Can I make different sizes and types of bread in a bread machine?

Most bread machines come with multiple size options to choose from. You can typically make a 1-pound, 1.5-pound, or  2-pound loaf depending on your needs. You can also experiment with different types of bread, such as whole wheat, sourdough, or even cinnamon raisin. The possibilities are endless!

Conclusion

Using a bread machine may seem intimidating at first, but with the right information and practice, it can become a valuable tool in your kitchen. We hope this post helped answer some of your burning questions about bread machines.

[fourohfourlifenotfound]

Okay here's my

2024 Goals

Hooray!!

Explore [City I'm living in for the next 4 months]

Write + post "damn, baby, you've got me good" (series of klance 5+1 fics I've been working on)

Tat (lacemaking tecnique) a necklace

Do more sourdough (pancakes, bagels, pretzels)

Finish my temperature blanket

Bind more of "The Blonde Collection" (my project to bind my favorite works by leblonde)

Write (at least part of) "it takes three to play catan" (working title for my giant Keith/Lance/Hunk fic)

Organize something

Read 75 books

Curate a more positive internet experience

[abookishdreamer]

Character Intro: Hecaterus (Kingdom of Ichor)

Nicknames- The Many-Handed Titan by the people of Olympius

Father by Ktesios & Hestia

Pop by Adranos

Grandpa by his grandchildren

Age- 67 (immortal)

Location- Corinth, Olympius

Personality- He's stubborn, grounded, and loves working with his hands. He cherises the time he has to himself & with family. He's married.

He has the standard abilities of a god. As the Titan god of manual labor (and hands) his other powers/abilities include enhanced craftsmanship, supertasking, being able to shapeshift into ancient & modern labor tools, being exceptionally skilled in the use of melee weapons, and hand manipulation.

Hecaterus is married to Anchiale (Titaness of fire). They have three children- two sons, Ktesios (god of the household) & Adranos (god of fire) and a daughter Hestia (goddess of the hearth). Other members of the immediate family include his daughter-in-law Soteria (goddess of safety) & his granddaughters Eleos (Ellie) (goddess of mercy, pity, & compassion) and Eulabeia (goddess of caution).

He and his wife live in the state of Corinth on their 100 acre farmland. Spaces solely meant for him includes a small tabacco field, a workshop in the barn, & a basement that doubles as a kiln.

Even though Hecaterus enjoys the company of his many farm animals (sheep, horses, goats, chickens, lambs, cows, & pigs) with the latest addition being an old scruffy sheepdog named Gasket, none of them come close to his animal companion- a dragon named Arrowwing. He's a swift beast of amber and dark copper colored scales, dark green wings with brown horns, claws, & crests. He and his wife's dragon are even a mated pair!

A recent clutch of eggs Cinder recently laid are kept safe and warm in the kiln.

Arrowwing is Hecaterus' mode of transportation when traveling great distances.

He loves his wife's whole wheat peanut butter pancakes (which he tops with dark chocolate maple syrup). He also likes scrambled eggs added with mushrooms, spinach, & red onions as well as buttered sourdough bagels. A recent favorite has been the Earthly Harvest raisin crunch cereal.

A go-to drink for him is dark roast coffee. He also likes earl grey tea, water, black tea, ginger ale, beer, and red wine.

He keeps a basic flip phone as opposed to the latest touch screen smartphone as a way of communication.

Among Hecaterus' prized possesions (like his simple bronze & copper shield dating back to the Titanomachy) is his simple dark mahogany wood sailboat he built himself. He and his family jokingly nickname it "The Reliable."

He mainly prefers speaking in Old Greek, even teaching his granddaughters "the old tongue." He's also fluent in GSL (Greek Sign Language).

The ghost of the Titanomachy still haunts him to this day, mainly the dark deranged eyes of Kronos. While his wife fought on the side of Zeus & the Olympians, Hecaterus didn't want to pledge allegiance to any cause.

Nothing else is more important to him than family. Though he loves his kids equally, Hecaterus finds himself closer to his eldest son Ktesios. They annually take hunting trips together. He's fiercely protective of his wife, daughter, granddaughters, and daughter-in-law. Hecaterus appreciates when Soteria trims his hair & beard as well as her delicious pot roast. He doesn't mind knitting or visiting a bookstore with Eulabeia or watching melodramatic teen dramas on TV with Ellie. Riding on dragonback is a great bonding experience for him and his youngest son!

In Corinth, he has recently opened up a school for deaf & hard-of-hearing people.

He considers smoking cigarettes & cigars to be his greatest vice.

A guilty pleasure for him are olympian sized onion rings from Olympic Chef.

In the pantheon Hecaterus is friends with the hecatoncheires (Cottus, Briareus, & Gyges), Geras (god of old age), Iapetus (Titan god of mortality, pain, & death), the blacksmithing cyclopes (Arges, Brontes, & Steropes), Eubouleus (god of the swine & ploughing), Logos (god of stories), Kydoimos (god of uproar & battlefield confusion), Cyamites (god of beans), and Gaia (goddess of the earth).

He dislikes Zeus (god of the sky, thunder, & lightning) but admires the tenacity of his son Hephaestus (god of the forge).

Hecaterus mentored Ponos (god of hard labor & toil).

His favorite desserts include his daughter's dark chocolate fudge brownies and his wife's red velvet cake.

Hecaterus is excited about an upcoming camping trip he's going on with Eulabeia. It's a family tradition, seeing how he went on one with Ellie when she was a little girl.

A favorite frozen treat is pomegranate sorbet.

His all time favorite meal is spanokopita along with lamb & cabbage soup.

In his free time Hecaterus enjoys spending time with family, reading, pottery, sculpting, glassblowing, ceramics, lava surfing, fishing, archery, bowling, hunting, and mountain climbing.

"The most honest and bare work is manual labor."

[grubloved]

crumbshot 🥹🥹🥹

[saucymincks]

I make bagels for a living and today I made the most spectacularly disastrous dough, I can't stop thinking about it.

We do sourdough at our place, so each batch starts with levain, oil, and water. Squishy and liquidy and slimy, oh my.

Today at 4:00 AM, I clocked in and was informed I'd be making the dough - an unusual amount for a Wednesday for the last few months, but school in back in session and a local college buys our stuff wholesale, so our numbers jumped a LOT this week. First batch went great, nothing out of the ordinary.

Batch 2, however?

Okay, how do I describe what I saw when I lifted the mixer? It was...you know those fish that blob out when you lift them out of the water too fast? We literally call them "blobfish" in English?

Which is not really what you want in a sourdough.

So my manager and I problem solved a bit (well, she did. I panicked and wondered if I could just lock myself in the walk-in and call it a day). We added some more flour and gave it another quick mix, and we decided to put it in the fridge a little early and shape it last. Worth a shot. I PRAYED I hadn't just fucked over our numbers on our first big shaping day in a while.

Batches 1, 3, and 4 were totally fine. No issues at all apart from being on the warmer side, but the bagels were looking good and the tension was decent. We saved batch 2 for last in hopes it would firm up enough for us to work with it. I opened the bin, turned it over onto the table, and it just...

Sticky jello. That's all I can think of. It was jello but GOOEY. Remember being a little kid and putting Elmer's glue all over your hands? Tacky like that, but just...worse. I literally don't know how else to describe it. It felt like an incorrect experience to be having, as part of being human.

We tried to shape a few bagels just to see if there was any hope. Spoiler: of course there fucking wasn't. I just stared at it as it blooped over the side of the metal table like a Dali clock. It was looking at me like "see, this is what you get for acting like hot shit at 4:00 AM. Stomping in here with your little beanie on, thinking you're Marcus from The Bear. This is what you get."

In the end we decided to just add some more onto the next couple of days to make up for it and pull from other orders we had proofing. It sucks, I felt awful, but my coworkers are seriously the kindest people ever and gave me a ton of reassurance, which I appreciate greatly. It's nice to work somewhere that doesn't make a genuinely huge fuck-up feel like the end of the world. Wild that it's a relatively unique experience in this country, we should maybe do something about that? Anyway.

I just cannot stop thinking of that big ol' blump of dough taunting me like that. That image is gonna stay with me for a while.

[justanotherbookwyrm]

I made bagels

It took 5 hours. They were great.

Today we are making an experiment. We are beginners at sourdough. Experiment is recipe w/ levain vs recipe w/ levain + extra. yeast.

What people think baking bread is like: You’re wearing a cute apron in a kitchen straight out of a Ghibli film. It’s warm and sunny and you’re drinking tea while the dough proofs. There’s freshly picked wildflowers, herbs, and a bundle of homemade cheese on the table. Everything is beautiful and nothing hurts.

What baking bread is actually like:

[betterlife000]

How the Smeg 2 Slice Toaster Elevates Your Kitchen Decor!

When it comes to kitchen appliances, functionality and style don’t always go hand in hand. However, the Smeg 2 Slice Toaster stands out as a rare gem that marries retro elegance with top-notch performance. Here’s how this iconic appliance can transform your kitchen into a space of both utility and beauty.

A Timeless Design for Modern Kitchens

The Smeg 2 Slice Toaster is a tribute to mid-century design. With its smooth curves, glossy finish, and vibrant color options, this toaster is more than just an appliance — it’s a design statement. Whether you prefer a minimalist white, a bold red, or a pastel blue, Smeg offers a palette to complement any kitchen theme.

Key Design Features:

Polished chrome accents for a sleek finish.

Compact size that fits effortlessly on countertops without overcrowding.

Retro-inspired dials and levers that evoke vintage charm.

The Perfect Blend of Form and Function

While its aesthetic is undeniably appealing, the Smeg 2 Slice Toaster also boasts impressive functionality. It’s equipped with features designed to make your mornings smoother and your toast perfect every time.

Functional Highlights:

6 Browning Levels: Achieve your preferred toast shade with precision.

Extra-Wide Slots: Ideal for artisan bread, bagels, and even thick slices of sourdough.

Multi-Functionality: Reheat, defrost, and bagel settings add versatility.

Removable Crumb Tray: Ensures easy cleaning, maintaining its pristine look.

Elevating Your Kitchen’s Aesthetic Appeal

The Smeg 2 Slice Toaster doesn’t just serve a purpose; it enhances the overall vibe of your kitchen. Here’s how:

Pop of Color: A bright-colored Smeg toaster can act as an accent piece in neutral-toned kitchens, instantly drawing attention and adding personality.

Cohesive Theme: Pair the toaster with other Smeg appliances like kettles or blenders for a unified and luxurious look.

Conversation Starter: Its iconic design is sure to catch the eye of guests and spark compliments.

Durability That Matches Its Beauty

Smeg products are built to last, and the 2 Slice Toaster is no exception. Its solid construction ensures longevity, while the premium materials resist wear and tear. Investing in a Smeg toaster means adding a timeless piece to your kitchen that will serve you well for years to come.

Making Mornings More Delightful

Beyond its visual appeal, the Smeg 2 Slice Toaster adds a touch of joy to everyday routines. Imagine starting your day with perfectly crisp toast from a toaster that’s as much a pleasure to use as it is to look at. Its intuitive design and reliable performance make breakfast preparation an experience, not a chore.

Conclusion: A Stylish Upgrade for Any Kitchen

The Smeg 2 Slice Toaster is more than an appliance; it’s a style statement that elevates your kitchen décor while delivering outstanding performance. Whether you’re revamping your space or simply looking for a standout piece, this toaster seamlessly blends functionality with design, making it a must-have for modern kitchens.

So why settle for ordinary when you can bring home a toaster that’s extraordinary? Explore the world of Smeg and discover how their appliances can transform your kitchen into a haven of style and sophistication.

[dirtygirlsnursery]

This was an experiment, everything bagel sourdough. I liked it. For me it checked the toast and sandwich box. I was wondering if it sounded good to anyone else.

Would you order it?

.

#dirtygirlsnursery

#crossvilletn

#knoxvilletn

#cookevilletn

#spartatn

#chattanoogatn

#nashvilletn

#fairfieldglade

[globetrottergurus]

Eat Your Heart Out: America's Hidden Foodie Paradises You Must Add To Your Bucket List!

If you’re passionate about exploring new flavors and sampling unique dishes, then a culinary road trip through the US might be just the adventure you’re craving. From coastal seafood to Southern barbecue, every region has its own specialties that highlight local ingredients and cultural influences. Here are some of the best US destinations for food lovers—places where you can dive into authentic flavors, discover local traditions, and leave with a happy (and very full) stomach!

1. New Orleans, Louisiana – Creole, Cajun, and Soul Food

New Orleans is a mecca for food lovers, thanks to its vibrant blend of Creole, Cajun, and French-inspired cuisine. Start with a classic beignet and chicory coffee at Café du Monde, then try gumbo, jambalaya, and crawfish étouffée at local favorites like Commander’s Palace or Coop’s Place. Po'boys and muffulettas are essential, and if you’re a seafood fan, charbroiled oysters are a must! New Orleans' food scene is soulful and indulgent, with live jazz as a bonus.

2. Austin, Texas – Barbecue and Tex-Mex Paradise

Austin’s food scene is all about big flavors and smoky, savory goodness. For barbecue enthusiasts, Franklin Barbecue is legendary, but you’ll find outstanding smoked brisket, ribs, and sausage at plenty of places across town. Food trucks are everywhere in Austin, serving everything from street tacos to fusion dishes, so be sure to try some creative Tex-Mex. For a unique twist, head to Torchy’s Tacos and order the “Trailer Park” taco—“trashified” with queso for an extra indulgent experience!

3. Charleston, South Carolina – Lowcountry Delicacies

Charleston’s historic charm is matched only by its Lowcountry cuisine, which emphasizes fresh seafood, rice dishes, and rich flavors. Shrimp and grits, she-crab soup, and fried green tomatoes are Charleston staples you don’t want to miss. Head to Husk for a refined take on Southern flavors, or go casual at places like Leon’s Oyster Shop for fresh oysters and fried chicken. The city’s food culture is a celebration of Southern comfort with a touch of elegance.

4. San Francisco, California – Fresh Seafood and International Fusion

San Francisco’s coastal location and diverse population make it a treasure trove for food lovers. Start with a classic sourdough bread bowl filled with clam chowder from Boudin Bakery, then make your way to Chinatown for dim sum or North Beach for Italian classics. Fisherman’s Wharf offers iconic Dungeness crab and fresh seafood dishes. For adventurous palates, Mission District taquerias and fusion restaurants offer an array of bold flavors that reflect the city’s multicultural vibe.

5. Chicago, Illinois – Deep-Dish Pizza and Much More

Chicago is famous for its deep-dish pizza, which you can find at iconic spots like Lou Malnati’s, Giordano’s, or Pequod’s. But there’s more to Chicago’s food scene than pizza—Italian beef sandwiches, Chicago-style hot dogs, and classic steakhouses round out the city’s culinary repertoire. Head to the West Loop for a diverse selection of fine dining and trendy restaurants. Whether you’re into comfort food or upscale dining, Chicago is a city that knows how to feed its visitors well.

6. New York City, New York – Endless International Flavors

New York City is the ultimate destination for food lovers who want a little bit of everything. You can have authentic bagels and lox in the morning, grab a slice of classic New York pizza for lunch, and sample upscale or street food from almost any culture in the world for dinner. Chinatown, Little Italy, Koreatown, and other neighborhoods offer the flavors of their homelands. Don’t miss classic delis like Katz’s for a pastrami on rye, and save room for a visit to Chelsea Market to sample a little bit of everything.

7. Portland, Oregon – Farm-to-Table and Food Trucks

Portland is a hub for food trucks, craft brews, and innovative farm-to-table cuisine. You’ll find food carts serving everything from Korean tacos to Belgian waffles, and the restaurant scene focuses on seasonal, local ingredients. Head to Pine State Biscuits for some of the best biscuits and gravy around, or try the eclectic flavors of Pok Pok for Thai food with a twist. Portland’s food scene is laid-back but high-quality, with a big emphasis on sustainability.

8. Savannah, Georgia – Classic Southern Comfort Food

Savannah’s food scene is all about classic Southern comfort. Fried chicken, collard greens, and pimento cheese are staples here, and The Olde Pink House and Mrs. Wilkes’ Dining Room offer iconic takes on these flavors. Savannah also has a growing craft cocktail scene, so you can enjoy a refreshing drink as you stroll through the historic squares. For dessert, don’t miss Leopold’s Ice Cream, a local institution since 1919, for a sweet, nostalgic treat.

9. Nashville, Tennessee – Hot Chicken and Southern Specialties

Nashville’s famous hot chicken is a must-try for anyone who loves a little spice. Prince’s Hot Chicken Shack and Hattie B’s serve up some of the best. But Nashville’s food scene is more than just heat—biscuits, barbecue, and meat-and-three diners are beloved staples here too. The city’s food scene has evolved with trendy spots that add twists to Southern classics, making Nashville an exciting place to eat and explore.

10. Santa Fe, New Mexico – Southwestern Flavors with a Kick

Santa Fe is the place to go for Southwestern flavors with New Mexican green and red chile at the forefront. You’ll find it in everything from enchiladas to burgers. The Shed and Café Pasqual’s are beloved for their traditional dishes, while the Santa Fe Farmers Market is the perfect place to sample local ingredients. The city’s cuisine is vibrant and packed with flavor, reflecting the unique blend of Native American, Spanish, and Mexican influences in the area.

11. Boulder, Colorado – Health-Conscious and Farm-Fresh

For food lovers who enjoy fresh, local ingredients, Boulder’s dining scene is all about organic, health-conscious options. Many restaurants here work directly with local farmers and use seasonal ingredients. Stop by the Boulder Farmers Market, and then head to The Kitchen or Blackbelly for a fresh, flavorful meal. Boulder is known for its healthy yet delicious food culture, with plenty of vegan and vegetarian options as well.

12. Miami, Florida – Latin Flavors and Fresh Seafood

Miami’s food scene is vibrant and tropical, with influences from Cuban, Haitian, Colombian, and other Latin American cultures. Start with a Cuban sandwich or a classic mojito in Little Havana, then explore fresh seafood options across the city. Visit Joe’s Stone Crab for a taste of Florida’s famous stone crabs (when in season), or sample Caribbean-style ceviche. Miami’s warm climate and Latin influence make it a fantastic destination for bold and fresh flavors.

Plan Your Culinary Adventure!

Each of these cities offers its own unique culinary experience, reflecting local history, culture, and ingredients. Whether you’re on a mission to try new flavors or looking to savor familiar favorites, these destinations are perfect for a food-filled road trip. Pack your appetite, bring a spirit of adventure, and get ready to sample some of the best flavors the US has to offer. Safe travels and happy eating!

[alexesguerra]

Artisan Sourdough Made Simple: A Beginner's Guide to Delicious Handcrafted Bread with Minimal Kneading Artisan Sourdough Made Simple: A Beginner's Guide to Delicious Handcrafted Bread with Minimal Kneading Paperback – October 24, 2017 by Emilie Raffa (Author) ---Brand New--- The easy way to bake bread at home―all you need is FLOUR, WATER and SALT to get started! Begin your sourdough journey with the bestselling beginner's book on sourdough baking―100,000 copies sold! Many bakers speak of their sourdough starter as if it has a magical life of its own, so it can be intimidating to those new to the sourdough world; fortunately with Artisan Sourdough Made Simple, Emilie Raffa removes the fear and proves that baking with sourdough is easy, and can fit into even a working parent’s schedule! Any new baker is inevitably hit with question after question. Emilie has the answers. As a professionally trained chef and avid home baker, she uses her experience to guide readers through the science and art of sourdough. With step-by-step master recipe guides, readers learn how to create and care for their own starters, plus they get more than 60 unique recipes to bake a variety of breads that suit their every need. Featured recipes include: - Roasted Garlic and Rosemary Bread - Cinnamon Raisin Swirl - Blistered Asiago Rolls with Sweet Apples and Rosemary - Multigrain Sandwich Bread - No-Knead Tomato Basil Focaccia - Raspberry Gingersnap Twist - Sunday Morning Bagels - and so many more! With the continuing popularity of the whole foods movement, home cooks are returning to the ancient practice of bread baking, and sourdough is rising to the forefront. Through fermentation, sourdough bread is easier on digestion―often enough for people who are sensitive to gluten―and healthier. Artisan Sourdough Made Simple gives everyone the knowledge and confidence to join the fun, from their first rustic loaf to beyond. This book has 65 recipes and 65 full-page photographs. About the Author Emilie Raffa is the creator, cook and photographer of The Clever Carrot. She is also the author of The Clever Cookbook. She was classically trained at the International Culinary Center and worked as a private chef. Emilie’s work has been featured online in Oprah Magazine, Women’s Health Magazine, The Huffington Post, Food 52, Saveur, Food & Wine, Today Food and in the pages of Artful Blogging magazine. She was a finalist for “best food photography” in the annual Saveur Blog Awards. She is also an editor for the digital cooking publication feedfeed. Emilie lives on Long Island with her husband and two little boys. Publisher ‏ : ‎ Page Street Publishing (October 24, 2017) Language ‏ : ‎ English Paperback ‏ : ‎ 208 pages ISBN-10 ‏ : ‎ 1624144292 ISBN-13 ‏ : ‎ 9781624144295 Item Weight ‏ : ‎ 1.32 pounds Dimensions ‏ : ‎ 8 x 0.45 x 9 inches