Artisan Bread Quotes

I had a few glasses of wine at lunch. just the little bottle Sutter Home 4-pack from the party store. Kept it light. It's European, helps you relax, and lets you digest your food properly. Plus. I paired it with a new Artisan Bread sandwich from Quiznos. It's inspired by Europe. So good. Ate it in my car. Europeans love to dine outside.

Lengthening the fermentation time of levain doughs by retarding them at cooler temperatures greatly improves flavor.

Loaded Bread Dip 1 1⁄2 cups mayonnaise 1 1⁄2 cups sour cream 1 cup grated Parmesan cheese 1⁄2 onion, diced 1 clove garlic, mashed 1 cup cooked, crumbled bacon 3 cups shredded cheddar cheese 1 round loaf artisan bread* Preheat oven to 350 degrees. In a large bowl, combine all ingredients except the bread. Hollow out a round loaf of artisan bread, reserving the bread removed from the center. Spoon the dip into the bread and bake on a cookie sheet for 40 minutes. When done, use the bread you removed to eat the dip. Serves 4. *Use smaller rounds of bread for individual dips.

Bread plays favorites. From the earliest times, it acts as a social marker, sifting the poor from the wealthy, the cereal from the chaff. The exceptional from the mediocre. Wheat becomes more acceptable than rye; farmers talk of losing their 'rye teeth' as their economic status improves. Barley is for the most destitute, the coarse grain grinding down molars until the nerves are exposed. Breads with the added richness of eggs and milk and butter become the luxuries of princes. Only paupers eat dark bread adulterated with peas and left to sour, or purchase horse-bread instead of man-bread, often baked with the floor sweepings, because it costs a third less than the cheapest whole-meal loaves. When brown bread makes it to the tables of the prosperous, it is as trenchers- plates- stacked high with fish and meat and vegetables and soaked with gravy. The trenchers are then thrown outside, where the dogs and beggars fight over them. Crusts are chipped off the rolls of the rich, both to make it easier to chew and to aid in digestion. Peasants must work all the more to eat, even in the act of eating itself, jaws exhausted from biting through thick crusts and heavy crumb. There is no lightness for them. No whiteness at all. And it is the whiteness every man wants. Pure, white flour. Only white bread blooms when baked, opening to the heat like a rose. Only a king should be allowed such beauty, because he has been blessed by his God. So wouldn't he be surprised- no, filled with horror- to find white bread the food of all men today, and even more so the food of the common people. It is the least expensive on the shelf at the supermarket, ninety-nine cents a loaf for the storebrand. It is smeared with sweetened fruit and devoured by schoolchildren, used for tea sandwiches by the affluent, donated to soup kitchens for the needy, and shunned by the artisan. Yes, the irony of all ironies, the hearty, dark bread once considered fit only for thieves and livestock is now some of the most prized of all.

From the story he told me, I pictured him among those bands of vagrants that in the years that followed I saw more and more often roaming about Europe: false monks, charlatans, swindlers, cheats, tramps and tatterdemalions, lepers and cripples, jugglers, invalid mercenaries, wandering Jews escaped from the infidels with their spirit broken, lunatics, fugitives under banishment, malefactors with an ear cut off, sodomites, and along with them ambulant artisans, weavers, tinkers, chair-menders, knife-grinders, basket-weavers, masons, and also rogues of every stripe, forgers, scoundrels, cardsharps, rascals, bullies, reprobates, recreants, frauds, hooligans, simoniacal and embezzling canons and priests, people who lived on the credulity of others, counterfeiters of bulls and papal seals, peddlers of indulgences, false paralytics who lay at church doors, vagrants fleeing from convents, relic-sellers, pardoners, soothsayers and fortunetellers, necromancers, healers, bogus alms-seekers, fornicators of every sort, corruptors of nuns and maidens by deception and violence, simulators of dropsy, epilepsy, hemorrhoids, gout, and sores, as well as melancholy madness. There were those who put plasters on their bodies to imitate incurable ulcerations, others who filled their mouths with a blood-colored substance to feign accesses of consumption, rascals who pretended to be weak in one of their limbs, carrying unnecessary crutches and imitating the falling sickness, scabies, buboes, swellings, while applying bandages, tincture of saffron, carrying irons on their hands, their heads swathed, slipping into the churches stinking, and suddenly fainting in the squares, spitting saliva and popping their eyes, making the nostrils spurt blood concocted of blackberry juice and vermilion, to wrest food or money from the frightened people who recalled the church fathers’ exhortations to give alms: Share your bread with the hungry, take the homeless to your hearth, we visit Christ, we house Christ, we clothe Christ, because as water purges fire so charity purges our sins.

while unwrapping a giant plate covered in a sampling of the yummiest dishes: spinach dip and homemade pumpernickel bread, veggies and smoked salmon dip, fancy cheeses and artisan sea salt crackers, sausage pie, coleslaw, fried chicken, macaroni and cheese, green beans with bacon and onions, and collard greens (also with bacon).

It’s a sunshiny autumn morning filled with the hues of turning leaves, a sea breeze, and the scent of freshly baked bread wafting in through the open window from the artisan bakery on the corner of Main. It’s

From the moment you read the Menu, – oops, my error! Let’s start again. From the moment you read the Table of Contents, Pray Like A Gourmet becomes a banquet for the soul and for the spirit. Since when has prayer been such a mouth-watering, taste bud awakening experience? Like food and wine, artisan bread and spring-fed water, prayer in its multiple forms is to be savoured as it feeds our inner beings. Prayer is the place of communion and of life-giving union with God. No room for deprivation here. Come and most heartily feast!

From the story he told me, I pictured him among those bands of vagrants that in the years that followed I saw more and more often roaming about Europe: false monks, charlatans, swindlers, cheats, tramps and tatterdemalions, lepers and cripples, jugglers, invalid mercenaries, wandering Jews escaped from the infidels with their spirit broken, lunatics, fugitives under banishment, malefactors with an ear cut off, sodomites, and along with them ambulant artisans, weavers, tinkers, chair-menders, knife-grinders, basket-weavers, masons, and also rogues of every stripe, forgers, scoundrels, cardsharps, rascals, bullies, reprobates, recreants, frauds, hooligans, simoniacal and embezzling canons and priests, people who lived on the credulity of others, counterfeiters of bulls and papal seals, peddlers of indulgences, false paralytics who lay at church doors, vagrants fleeing from convents, relic-sellers, soothsayers and fortunetellers, necromancers, healers, bogus alms-seekers, fornicators of every sort, corruptors of nuns and maidens by deception and violence, simulators of dropsy, epilepsy, hemorrhoids, gout, and sores, as well as melancholy madness. There were those who put plasters on their bodies to imitate incurable ulcerations, others who filled their mouths with a blood-colored substance to feign accesses of consumption, rascals who pretended to be weak in one of their limbs, carrying unnecessary crutches and imitating the falling sickness, scabies, buboes, swellings, while applying bandages, tincture of saffron, carrying irons on their hands, their heads swathed, slipping into the churches stinking, and suddenly fainting in the squares, spitting saliva and popping their eyes, making the nostrils spurt blood concocted of blackberry juice and vermilion, to wrest food or money from the frightened people who recalled the church fathers’ exhortations to give alms: Share your bread with the hungry, take the homeless to your hearth, we visit Christ, we house Christ, we clothe Christ, because as water purges fire so charity purges our sins.

Trust thyself: every heart vibrates to that iron string.” —Ralph Waldo Emerson

TINY CRAB CAKES 1 egg 1½ cups fresh breadcrumbs (see Note) ¼ cup finely chopped scallions (2–3 scallions) 1 tablespoon mayonnaise 1 teaspoon lemon juice (juice of about ⅙ medium lemon) ½ teaspoon Worcestershire sauce ¼ teaspoon seafood seasoning mix, such as Old Bay 8 ounces fresh lump-style crabmeat, picked over 2–3 tablespoons vegetable oil Scallion brushes for garnish (optional; see page 19) MAKES ABOUT 24 MINI CAKES (4–6 SERVINGS) 1. To make the Curry-Orange Mayo, whisk together the mayonnaise, curry powder, orange zest, orange juice, and Tabasco in a small bowl. Refrigerate for at least 2 hours or up to 3 days. When ready to serve, transfer to a pretty bowl and sprinkle with the scallions. 2. To make the crab cakes, lightly beat the egg in a large bowl. Add ¾ cup of the breadcrumbs, the scallions, mayonnaise, lemon juice, Worcestershire sauce, and seasoning mix. Stir well to blend. Add the crabmeat and mix gently, being careful not to shred the crabmeat entirely. 3. Spread the remaining ¾ cup of breadcrumbs onto a plate. Form the crab mixture into 24 cakes, using a scant tablespoon for each one, and dredge lightly in the crumbs. Arrange on a wax paper-lined baking sheet. 4. Heat 2 tablespoons of the oil in one or two large skillets over medium heat. Cook the cakes until golden brown and crisp on one side, about 2 to 2½ minutes. Flip and repeat. The cakes should be hot inside. Repeat with any remaining cakes, adding more oil as necessary. Serve immediately, or place on a foil-lined baking sheet, wrap well, and refrigerate for up to 24 hours, or freeze for up to 2 weeks. 5. If you make the cakes ahead, remove from the refrigerator or freezer 30 minutes prior to reheating. Preheat the oven to 375°F. Bake the cakes until hot and crisp, 10 to 15 minutes. 6. Arrange on a platter with the sauce for dipping, and garnish with the scallion brushes, if desired. Note: Tear 3 slices of good-quality bread into pieces and whir in a food processor to make breadcrumbs. Portland Public Market The Portland Public Market, which opened in 1998, continues Maine’s long tradition of downtown public markets, dating back to the 19th century. Housed in an award-winning brick, glass, and wood structure, the market, which was the brainchild of Maine philanthropist Elizabeth Noyce, is a food-lover’s heaven. Vendors include organic produce farms; butchers selling locally raised meat; purveyors of Maine-made cheeses, sausages, and smoked seafood; artisan bakers; and flower sellers. Prepared take-away food includes Mexican delicacies, pizza, soups, smoothies, and sandwiches, and such well-known Portland culinary stars as Sam Hayward (see page 127) and Dana Street (see page 129) have opened casual dining concessions.

Page 61-2 ... Rome expanded rapidly ... and became master over the entire Mediterranean Basin. It then had unlimited resources in terms of land, money, and slaves. It collected taxes or tribute throughout its empire and was able to transfer to the central capital massive quantities of foodstuffs and manufactured items. The peasants and the artisans of Italy saw their economic base disappear as this Mediterranean economy was "globalized" by the political domination of Rome. The society was polarized between, on the one hand, a mass of economically useless plebeians and, on the other, a predatory plutocracy. A minority gorged with wealth oversaw the remaining proletarianized population. The middle-classes collapsed, a process that brought about the end of the republic and the beginning of the political form known as "empire" in conformity with the observations made by Aristotle about the importance of intermediate social classes for the stability of political systems. Since one could not eliminate the plebeians, intractable but geographically central as they were, they came to be nourished and distracted at the empire's expense with "bread and circuses." Page 64-5: The positive American trade balance, when only "advanced technology" is counted, dropped from 35 billion dollars in 1990 to 5 billion in 2001 and had disappeared entirely to become one more element in the overall trade deficit in January 2002. This fall in economic strength is not compensated for by the activities of American-based multinationals. Since 1998 the profits that they bring back into the country amount to less than what foreign companies that have set up shop in the United States are taking back to their own countries. Page 68: In conformity with classical economic theory, the general opening up of commercial exchange has brought about an increase in inequality throughout the world. This general exchange tends to introduce into each country the same disparities in revenue that exist at the level of the whole planet. ... The compression of worker revenues caused by free trade revives the traditional dilemma of capitalism that has now spread across the globe: low salaries do not allow for the absorption of increases in production. Page 17: In developed countries a new class is emerging that comprises roughly 20 percent of the population in terms of sheer numbers but controls about half of each nation's wealth. This new class has more and more trouble putting up with the constraint of universal suffrage.

I hoped I'd eventually lose interest in my own queerness in favor of something else, like, I don't know, artisanal bread baking.

cup flour and ¼ cup warm water. 2.​Over time, the starter may develop a brown liquid on top. Before you use the starter again, pour off the brown liquid and remove ¼ cup of starter. Discard both. 3.​Make sure you feed your starter each day before baking to strengthen and revive the starter. 4.​If you bake frequently and want to keep the starter going, you can add water and flour daily or even twice a day. 5.​Always make sure to add equal parts warm water and flour. You don’t have to stick to a ¼ cup. You can use as little as a tablespoon in equal amounts or as much as a cup of each. SIMPLE SOURDOUGH BREAD Now that you have a simple starter, let’s make some sourdough. Before you begin, you need to know some differences between sourdough and traditional bread. Unlike traditional bread, sourdough needs to be prepared a day in advance. The dough won’t double in size in an hour like some traditional breads. And there’s a chance you won’t be successful on your first (or second) try. But with tenacity and practice, you’ll be making mouthwatering artisanal loaves in no time. PREP: 1–3 days COOK: 45–60 minutes COOL: 30 minutes 1 cup sourdough starter (preferably fed 3 hours before) 3 – 4 cups flour 1 ½ cups warm water 2 teaspoons salt Optional: 1 tablespoon olive oil DIRECTIONS 1.​Mix bubbly sourdough starter with 1½ cups flour and 1 cup water in a bowl and whisk until the dough looks like batter. 2.​Add salt and remaining flour. When you can no longer whisk, use your hands. Rather than knead the dough, practice folding it. Simply take dough from one side, stretch it up, and fold it on top. Repeat for each side of the dough. Continue to add flour until the texture is sticky and still pourable. 3.​Pour dough into loaf or pie pans until ⅓ full. Cover and allow to rest at room temperature for 8–12 hours or until double in size with a dome on the top. 4.​Take a sharp serrated knife and slice the top of the loaves into a square. 5.​Preheat oven to 350 degrees. Place your dough in the refrigerator to stabilize it while the oven preheats. 6.​Bake bread for 45–60 minutes until the edges turn golden. If you prefer your bread browner, brush olive oil on top ten minutes before removing from oven. When you tap on the loaves, they should sound hollow. 7.​Remove and allow to cool on wire racks. Makes 2 loaves.

So, after a cash injection from her mega-wealthy dad, Sam made the move down from Chelsea to Mulberry-On-Sea and now reigns supreme over her gorgeous café. It has a honey-hued interior and reclaimed train seats upholstered in crimson velvet, sectioned into booths, so you feel as though you're actually in a real vintage steam train, complete with golden glow lighting from frilly-shaded table lamps. It's very nostalgic in an Orient Express kind of way. And the food is to die for- salted caramel cupcakes, rainbow salads, delicious artisan breads and the most fabulous afternoon cream teas you can possibly imagine. Homemade scones piled high with strawberry jam and gooey clotted cream, surrounded by delicate finger sandwiches crammed with every filling imaginable.

A number of compagnonnages still exist today; each cultivates its own identity, but they are mainly devoted to the formation of an artisanal and moral elite.

Kayser had the distance and the pedagogical cast of mind that allowed him to undertake a critical analysis of French breadmaking, its historical itinerary, its current state, and its prospects for the future. His conclusions were harsh: He observed ‘‘a degradation,’’ ‘‘a decadence’’ in the profession. In the race toward productivity, the breadmaking business had lost not only its mastery of certain techniques and rigorous execution, but also the pride of the independent, skilled artisan. Poorly trained and badly counseled, bakers languished in a sort of anomie, turning in desperation to millers, equipment salesmen, and purveyors of ‘‘improving’’ additives in the hope of finding a way out.

Kneading too long and too quickly, adding more and more yeast (which had become a relatively inexpensive product) in order to skip the first fermentation (pointage), bakers began to produce bread in which they could not ultimately take pride, bread that did nothing to restore the image of the artisanate, which had been destabilized by devastating competition.

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