Baguettes (from May)

After Finals were over, I decided to make bread the night before I moved out. Packing? Psh, I could do that later. (But it actually turns out that I can just throw all my stuff into canvas bags).

I decided to make baguettes because I don't like turning the oven up to a high temperature at home, whereas it's fine in my dorm's kitchen where the heat doesn't cling onto you like duct tape. I also really love baguettes. All day every day.



Although these aren't exactly authentic because they're kind of dense...I think they pass. I don't remember exactly what recipe I used, and now I can't find it online, but I think it was this:
10 g active dry yeast
680g flour? Some mix of white and whole wheat
330 ml water?
Some salt...

I had to knead the dough for at least 10 minutes before everything was incorporated. Halfway through, I started to believe that there wasn't enough water (because it was pretty floury) but after a lot of kneading, the dough becomes really hydrated and sticky.

I think I let it sit for 1.5 h? Then I formed the baguettes, and let it sit for another hour. It is unfortunate that I don't remember the steps...

After rising, they go in the preheated oven with a metal container of about 50 ml water that will create a lot of steam. The steam in the oven emulates conventional baguette ovens that have steam injected in during baking. Refer to here to learn why steam helps with crust formation.

I liked this so much I gave some to my GA, SP's mum, and friends. It needs bigger holes though (too dense and not as chewy at the moment).

Kale

I don't think I've ever had kale before. I've heard of it before, but I never knew what it was until I was at the Clark Park Farmers' Market, and I decided to buy some kale from the high school kids garden...I'm not sure what the group is called, but it's basically high school kids growing vegetables. In short, I'd rather buy from them than buy from other vegetable vendors because I can relate more to high school kids. They sold chard, kale, spinach, and other vegetables, and I asked them which is kale, since I couldn't recognise it (embarrassing!). One of the high school kids let out a laugh and showed me what the kale was. I asked him how to cook it, and he said, "Oh you know, you can boil it, add some salt and pepper..."

Pretty nice; $2.50 for a fresh, leafy bunch.

I ended up checking whether I could eat kale raw, and it turns out that it tastes like broccoli. This is a good thing, because due to my single nucleotide polymorphisms on the TAS2R38 gene, I'm either a heterozygote, or homozygote for the haplotype that doesn't detect bitterness. I don't think that raw broccoli is bitter, although people homozygous for the other haplotype think that raw broccoli is extremely bitter. I'd say that raw kale is more bitter than raw broccoli, so those with the other SNP can probably only stomach cooked kale...

Anyway, raw kale is simply beautiful and delicious (even the stems are okay, although I'd prefer them cooked. Chard stems and leaves, on the other hand, MUST be cooked, in my opinion), and I think it's my new favourite raw leafy vegetable (because spinach, although delicious, has some sort of astringency after a while).

I ate four kale/roasted eggplant sandwiches today, with organic baguette-style-sliced bread from Slow Rise Bakery. My mum told me that she roasted eggplant using my method, and that "it was delicious, even when cold"!

Yay!

The kale on the left is raw kale, whereas the one on the right is kale that went through some heat processing (in a sandwich press). I had to use a sandwich press to make my toast because the toaster was broken... :(

Sammich!

Yes, I actually cooked today.

YES I ACTUALLY BAKED TODAY. [First time I stuck something in the oven since...lasagne in the summer?]

But what I'm baking is currently in the oven, and, besides, I want to wait it out because I'm going to make two more of them... so I'll make a cheesy [harhar!! punny hint!] blog post about them on...Sunday, most likely, because Saturday's post will be about JM's Christmas party.

Instead, I'm going to post about a meal I had about three Sundays ago, and it was quite cool because it was individually tailored!

I was at Commons, with the take-out box because I really needed to study so I couldn't eat in the cafeteria, and I decided to have a sandwich. Commons always has this really crust bread at the sandwich-making place, so I asked the dude whether I could have a sandwich made out of that kind of bread.

"This? It's been sitting here for a few weeks now... I don't really recommend it. But tell you what, let me check out the back to see whether we have any fresh bread like this."

So he goes to the back and comes back with a baguette.

AMAZING!

So, this is why Commons DOES NOT SUCK! This is evidence stating that Penn's food is not bad! This is in retaliation to people who call the dining hall servers annoying or anything negative! This dude was awesome! Instead of square wheat bread, he gave me a fresh half of a baguette!

As a side note, Commons recently decided to add a nacho bar to the dining hall, so we have a pizza place, a dessert place, a fruit bar, a salad bar, a grill, a comfort foods place, the hot and cold drinks...and a nacho bar. Sweet. Or should I say, zesty!

M&M Premiums

I know it's been two months since Christmas, but [or, well, "Holiday", for Flying Spaghetti Monster believers a.k.a. me] but I still have some M&M Premiums left... approximately 1/5 of the bag is sitting in a plastic bag in my room, next to my desk. I decided to review this since I didn't eat anything remotely interesting today [but last night was the first time in my life in which I consumed a sourdough baguette. Actually, it was "Italian Bread", but I see it as a baguette because it was baguette shaped, and baguettey-textured]. Also, it's currently snowing outside. I'm hoping for a snow day tomorrow.

Anyway, these are so... "gourmet" in the sense that they make me feel like I'm not supposed to eat them. It's as though they're for display, not for consumption and digestion. Don't their shiny shells make them look.. ornamental? Seriously, the glaze-y shell is so. Pretty. Resplendent. It looks like someone threw glitter dust over it... And the different colours, ranging from a deep green to a beautiful pale mint green... has a chilling effect on me ["haha"; mint = cool = chilly]. I can stare at them for the whole day, the way I stare at falling snow.

Speaking of staring, I kinda had a bad day today.

Anyway, I really like these because the inside mint part isn't too minty, and nor is it ridiculously sweet like Peppermint Patties. The rather thick dark chocolate layer complements the mint, and the whole thing does not leave a clingy aftertaste. It's kind of like eating a mint-chocolate-ice-cube.