Just tried two American beers from St. Louis: a Belgian White and Raspberry White, both in cans. The former has coriander, lime and lemon peel, the latter has, of course, raspberry flavour. I personally prefer the former, Susan the latter. I haven’t tried either with the slice of lime I
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Scripturient: Blog & Commentary: Another fad bites the dust
The gluten-free fad took another major hit to its already weakened credibility this week when researchers who had first diagnosed “non-celiac gluten sensitivity” found out that, oops, they were wrong. It doesn’t exist. A story in Business Insider tells the tale. In one of the best examples of science working,
Continue readingScripturient: Blog & Commentary: The Lore of Tea
Whoa! Down the rabbit hole I tumbled this week. I started reading about tea in several books I recently purchased. What a story. What a delight! Many hours spent between the pages absorbing culture, history, types, classifications, production, terroirs and marketing.* I’ve read bits and pieces about tea before; mostly
Continue readingScripturient: Blog & Commentary: A Cup of Dragon Well
Legend has it that, in the Qing Dynasty, Qianlong (1711-1799 CE), the grandson of the Emperor Kangxi, went on a holiday to the West Lake district, in the Hangzhou area of Zhejiang province, China. He stopped at the Hu Gong Temple, nestled under the Lion Peak Mountain (Shi Feng Shan).
Continue readingScripturient: Blog & Commentary: May and June Breads
The past month I haven’t done as much baking as usual – just been too busy to do much, plus I was away for a long weekend holiday in Toronto. So June saw a mere two loaves baked. I made a few others in late May, however. The two most
Continue readingScripturient: Blog & Commentary: Failure and Redemption
The past month has seen the rise, fall and rise again of my bread making efforts. Mid-month, in April, I was having some success making sourdough breads and was looking at trying some experiments with herbs and other ingredients. Maybe look at other specialty breads, too. But late in the
Continue readingScripturient: Blog & Commentary: Still hot and getting hotter
It’s hard to believe it’s been more than a decade since I last updated my web page on hot sauces, and about 15 since I first wrote it. My, how times flies. So many years, so many hot sauces since then. I’ve been a hot sauce aficionado for much longer
Continue readingScripturient: Blog & Commentary: Random grumblings for a Sunday afternoon
Why can’t I buy Yorkshire Gold tea in town? I can buy Barry’s tea, from Ireland, and Morse’s tea packaged in Nova Scotia locally. As well as other brands. Surely someone can bring in Yorkshire Gold… Barry’s tea is nice: a bit on the robust side, which we like, but the
Continue readingScripturient: Blog & Commentary: April’s early breads
April has begun with three loaves of bread; generally successful efforts, although there’s still some tweaking to do with the recipes. As always. But I’m encouraged to try more – and of course experiment more with recipes and ingredients. The first loaf of the latest batch was an artisan loaf
Continue readingScripturient: Blog & Commentary: Is this the end of the gluten-free fad?
Last November, when I first wrote about the gluten-free diet fad, I bemoaned how an everyday protein, a staple in human diets for many millennia, had become demonized by the diet fad crowd. In fact, the gluten-free fad rapidly grew into a multi-million-dollar industry in Canada to accommodate that
Continue readingScripturient: Blog & Commentary: The late March breads
A couple more loaves were made this month and a third will be started later this week. Both were made in the oven, not the machine, at 425F for roughly 35 minutes. Neither rose very high, but both were edible and tasty. Only about a third of the second loaf remains,
Continue readingScripturient: Blog & Commentary: Loafing around again
Been at it again this month. Bread making, I mean. You knew that from the image, right? Several efforts so far this month and March isn’t even half-way through its course. Winter remains firmly entrenched here, and spring – or any time without a thick layer of snow – looks
Continue readingScripturient: Blog & Commentary: Raisin and sourdough this week
While I haven’t tried to make a sourdough raisin bread yet, that idea occurred to me while I was making my latest breads, this week. I’m sure it would be a good mix, but I’ll have to build my levain up again, since I used all my countertop levain in
Continue readingScripturient: Blog & Commentary: Corn and other breads
The last loaf of January, 2014 was a machine-made corn bread, made using a recipe from Washburn’s & Butt’s 300 Best Canadian Bread Machine Recipes book that I’ve mentioned previously. It’s a good book for bread machine users. Unlike my previous efforts to tinker with bread recipes, I used the
Continue readingScripturient: Blog & Commentary: Water, water, everywhere
Hydration matters. Not just to athletes and long distance runners. It matters to bakers. How much water is in your dough is crucial to how the crumb develops. It’s amazing how a few grams more or less of water can make a real difference in the resulting loaf of bread.
Continue readingScripturient: Blog & Commentary: The Short and the Tall of It
This past week saw several new experiments in my bread laboratory. Okay, it’s a kitchen, but sometimes it feels like a lab, what with all the tinkering and testing I do. I just can’t seem to stop trying new things in bread. It would fee even more science-like if Susan
Continue readingScripturient: Blog & Commentary: Two more loaves, new lessons learned
Following up on my desire to make homemade raisin-cinnamon bread for Susan, I spent several hours collecting recipes online and entering their ingredients into a spreadsheet so i could compare them. Quite a range in the amounts of some (like cinnamon and sugar). Then an Amazon order arrived, which included
Continue readingScripturient: Blog & Commentary: What, no raisin bread?
I have a large – and growing – stack of books about bread. So many that I’m running out of shelf space for them all. Some are for artisan bread, some for regular homemade bread (traditional recipes, usually with lots of kneading), others are for bread machines. A couple are generic
Continue readingScripturient: Blog & Commentary: A Tale of Two Loaves
An interesting experiment this week: using the same basic set of ingredients to make bread, but one made by hand, the other in the bread machine, both made the same day. I’ve been curious about this ever since I got the machine. Would the two methods create similar breads if
Continue readingScripturient: Blog & Commentary: The last loaves of 2013
As my stock of bread dwindles, I’m contemplating what breads to bake this weekend, as well as what I may want to try before the New Year. I’m also pondering my baking successes and failures these past few months. Mostly successes, although a few have been “qualified” successes – edible
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