thesaltedcod.blogspot.com
The Salted Cod: The Mighty Loaf
http://thesaltedcod.blogspot.com/2008/12/mighty-loaf.html
Christmas was very laid back this year, but I did find one small gift under the old tree. I got this very interesting dough rising basket called a brotform from Germany. After the first rise or proof you punch down the dough and place the ball in this well floured brotform for the final proofing. The dough rises around the brotform canes giving your bread a really cool design similar to a floury crop circle. The bread recipe I used is the most basic sourdough recipe available from King Arthur Flour.
thesaltedcod.blogspot.com
The Salted Cod: Here is our Share! Week 12
http://thesaltedcod.blogspot.com/2007/08/here-is-our-share-week-12.html
Here is our Share! Starting at the top from left to right: arugula, mizuna, celery, corn, potatoes, cherry tomatoes. The scent was so thick in the air you could smell it on your clothes and hair the next day; a delicious combination of smokey, sweet and spicy. We are trying to think of what a true New England scent would be to represent summer. Maybe low tide or rotting cod from the fisherman’s catch. Anyway, back to week 12:. Week 12 is all about corn chowder! We made LOTS of corn chowder…. Join our gro...
thesaltedcod.blogspot.com
The Salted Cod: Waiting for the dough to rise.
http://thesaltedcod.blogspot.com/2008/11/waiting-for-dough-to-rise.html
Waiting for the dough to rise. I just picked up a great book called Ultimate Bread. By Eric Treuille. Ultimate Bread is very straight forward, with great photography of each step involved. I've been meaning to try to make bagels for quite some time and their recipe is fast and easy. 2 Tsp Dried yeast. 1 1/2 Tbs sugar. 1 1/2 Tsp Salt. 1 Sprinkle the yeast and sugar into 100ml of the water in a bowl. Leave four 5 minutes and then stir to dissolve. 6 Knock back the dough, then leave to rest for 10 minutes.
communetestedcityapproved.blogspot.com
Commune Tested, City Approved: Wild red clover harvest
http://communetestedcityapproved.blogspot.com/2009/07/wild-red-clover-harvest.html
Thursday, July 9, 2009. Wild red clover harvest. Yesterday I was talking with Sarah Richards - Portland's go-to herbalist who runs Homegrown Herb and Tea. And learned that we're in the midst of a worldwide shortage of dried red clover. Sarah says it will be months before she can get another shipment. Good thing Maine is blessed with an abundance of this useful plant growing wild in fields and ditches. Not bad for a plant often mowed down as a weed. Posted by Avery Yale Kamila. July 9, 2009 at 9:11 PM.
communetestedcityapproved.blogspot.com
Commune Tested, City Approved: Sunshine Farm Sombrero
http://communetestedcityapproved.blogspot.com/2009/07/sunshine-farm-sombrero.html
Friday, July 24, 2009. Mainers consume more Allen's Coffee Flavored Brandy than the residents of any other state (including Massachusetts, where it's made). So it's a good mixer to have on hand for the sweet coffee flavor it imparts to a host of drinks. Here in the Pine Tree State, the Allen's cocktail of choice is the sombrero, mixed from equal parts Allen's and cow's milk. After photographer Shawn Patrick Ouellette worked his magic, I took the Allen's home and mixed two Sunshine Farm Sombreros. My husb...
thesaltedcod.blogspot.com
The Salted Cod: We've moved!
http://thesaltedcod.blogspot.com/2009/02/weve-moved.html
The Salted Cod has moved, please update your links to http:/ www.thesaltedcod.com. Subscribe to: Post Comments (Atom). We love to hear from our readers! Please leave us comments or shoot us an email! Food sites we enjoy. A Razor, A Shiny Knife. Food on the food. Not Eating out in NY. Post-Collegiate Cooking à Deux. Saute Wednesday-Awesome Food Blog links! What the hell does a vegan eat? It's All A Waste Of Time Again. Subscribe to The Salted Cod. Subscribe in a reader. Join our group on Facebook!
mazirian.blogspot.com
Cornucopasetic: Sad News: Mother Oven Bakery Closing Down
http://mazirian.blogspot.com/2010/04/sad-news-mother-oven-bakery-closing.html
Sad News: Mother Oven Bakery Closing Down. Dean Zoulamis is closing down Mother Oven Bakery. On May 1st of this year. This is sad news indeed. He is taking special orders for the month of April for those who want to stock up on Mother Oven items and freeze them. Fortunately, I understand that he may be teaching some baking classes in the area after the bakery is closed and also helping people build their own wood fired ovens. Photo from Peter Smith's Sunday Best. 05 April, 2010 13:11. Ending on a High.
mazirian.blogspot.com
Cornucopasetic: WTFSIMFD.com
http://mazirian.blogspot.com/2010/09/wtfsimfdcom.html
When in doubt there is always whatthefuckshouldimakefordinner.com. Which even has a vegetarian option. Good to see you back. :). 08 September, 2010 16:40. 08 September, 2010 16:43. 27 September, 2010 12:42. Subscribe to: Post Comments (Atom). Cornucopasetic: a mostly whole foods, mostly vegetables, Maine focused, low-brow, lo-fi, food blog. Our motto: never eat anything bigger than your head! You can contact Cornucopasetic HQ by sending your digibits to bowman@mazirian.com. A $100 Day of Love in Portland.
mazirian.blogspot.com
Cornucopasetic: Local Tempeh, Part II: Ingredient Review and Interview with Jaime Berhanu
http://mazirian.blogspot.com/2009/10/local-tempeh-part-ii-ingredient-review.html
Local Tempeh, Part II: Ingredient Review and Interview with Jaime Berhanu. Here at Cornucopasetic HQ we are weekday vegans and occasional weekend omnivores; each of us is intolerant of dairy to varying degrees. As a result, we end up eating and drinking a lot of soy. Recently I became frustrated with how dependent we are on soy products from away. Then Heiwa Tofu. I was pretty happy to find that Lalibela Farms. Is making their own. 1 This last Saturday you mentioned that tempeh was a project you've had.
mazirian.blogspot.com
Cornucopasetic: No Queso "Quesadillas" and La Bodega Latina
http://mazirian.blogspot.com/2010/05/no-queso-quesadillas-and-la-bodega.html
No Queso "Quesadillas" and La Bodega Latina. I was sure I read somewhere that La Bodega Latina. Didn't serve hot food anymore. I remember being really, really sad about this. But yesterday I went there to get some yuca root and they had the usual compliment of fried chicken and empanadas and potato balls and even those amazing strips of pork belly with the super crispy skin on them [how do they cook that? No Queso, "Quesadillas" With Yuca, Chard And Other Stuff In My Refrigerator. Here, I think.]. How is...
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