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USCHO Cooks: Allez Cuisine!

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Re: USCHO Cooks: Allez Cuisine!

I made a loaf of spelt bread today; apparently the trick is to use a blend of 50-50 spelt flour and bread flour.
 
Re: USCHO Cooks: Allez Cuisine!

Pork tenderloin (they were on sale at 3.99/lb) stuffed with peppers, onions, and basil, crusted with herbs. To be served with quinoa cooked in homemade chicken stock and sugar snap peas. Thinking of adding a mixed green salad with carrots, peppers, and onion, but we'll see how I feel. Red wine (Cupcake, also on sale) for the future hubby who is having a hard day at work.
 
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jen said:
we're having a salsa contest at work. any great recipes? I think there's about a million of them out there. my personal preference is something fruity.
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Similar to what was already mentioned, Mango and Black Bean Salsa

(Amounts as desired);

1 can black beans, drained & rinsed
tomato
mango
garlic
green onion
cilantro
jalapeno
lime juice
 
Re: USCHO Cooks: Allez Cuisine!

Clearly, the Pain D'Egalite will take more work. I just wish there was more (beep) info than 2 parts whole wheat to 1 part rye! You think maybe Robespierre and the French revolutionaries would have bothered to write the (beep) recipe down in the rush to send people to the guillotine! Heads rolled at the expense of good record keeping! AUGH!/ frustrated baker rant
 
Re: USCHO Cooks: Allez Cuisine!

ShirtlessBob said:
Clearly, the Pain D'Egalite will take more work. I just wish there was more (beep) info than 2 parts whole wheat to 1 part rye! You think maybe Robespierre and the French revolutionaries would have bothered to write the (beep) recipe down in the rush to send people to the guillotine! Heads rolled at the expense of good record keeping! AUGH!/ frustrated baker rant
Click to expand...

lolwut?
 
Re: USCHO Cooks: Allez Cuisine!

dxmnkd316 said:
lolwut?
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Pain D'Egalite or "Equality Bread" was the national bread of France during the French Revolution and the "Terror" that followed. During this time, having white flour and sugar meant you were part of the aristocracy, and so it was off to the guillotine with you. According to research, this bread was very dense, and people of all stripes hated it.

I just wanted to re-create it for fun; unfortunately, I still have a lot of work to do.
 
Re: USCHO Cooks: Allez Cuisine!

ShirtlessBob said:
Clearly, the Pain D'Egalite will take more work. I just wish there was more (beep) info than 2 parts whole wheat to 1 part rye! You think maybe Robespierre and the French revolutionaries would have bothered to write the (beep) recipe down in the rush to send people to the guillotine! Heads rolled at the expense of good record keeping! AUGH!/ frustrated baker rant
Click to expand...

Think less like a modern backer and more like a poor french peasant. I bet that a recipe didn't exist and being told 2 parts whole wheat to 1 part rye was all they needed. A little warter, some yeast, and a touch of salt. Go.
 
Re: USCHO Cooks: Allez Cuisine!

Almington said:
Think less like a modern backer and more like a poor french peasant. I bet that a recipe didn't exist and being told 2 parts whole wheat to 1 part rye was all they needed. A little warter, some yeast, and a touch of salt. Go.
Click to expand...
Next time I try it out, I'm going to cut back on the water and hand knead it. I threw it in the mixer and all the dough hook did was spread it around the bowl.
 
Re: USCHO Cooks: Allez Cuisine!

Haven't tried Pain D'Egalite recently, but I have been making whole wheat bread. It's been so easy and so cheap that I'm going to keep making it. I'd also like to start making rye, spelt, and maybe even a quinoa or kamut loaf as well.
 
Re: USCHO Cooks: Allez Cuisine!

Has anyone ever eaten rabbit? If so, how was it? Reason why I ask is I'm thinking of ordering some...
 
Re: USCHO Cooks: Allez Cuisine!

The only thing I've heard about rabbit is that there is practically no fat on it, thus the phrase, "starving on rabbits". I cannot say that I've eaten it though. If given the chance, I would try it.
 
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