Introductions and a bagel party
Some people get songs stuck in their heads on repeat.
Others can't stop tapping their toes or twirling their curls.
I am completely hypnotized by food.
I bake when I have time and eat out when I have money, but food is all about tradition, experimentation, family, and good company. After stalking around Food Porn Watch for months and (finally) acquiring a quality digital camera, I'm thrilled to join the ranks with accounts of my own baking and dining escapades! Hurray!
It's extremely appropriate that my first post is about bagels. My obsession is bread, the crusty wheaty yeasted goodness so versatile and so satisfying. O bread (and related risen flour products), I love you so!
This particular batch was chosen because it produced only four of the chewy temptors-- my roommate is away, and regardless of the amount of bread product in the house, I will eat it. All of it. Without abandon. I have also just finished a several-day fast, and these were to be my re-introduction into refined food. Awesome, yes?
I had little faith in my yeast for this recipe after it failed to successfully foam and froth. But did I use it anyway? Oh yes. I'm a madwoman. If you follow this recipe like I did (thanks, bunnyfoot!), add maybe a tablespoon of baking soda to the water (trust me). Boil. Then taste the water (trust me, remember?). It tastes like bagels. Crazy, I know. Maybe I could market it as liquid bagels to the Atkins crowd. The boiling is my favorite part:
... followed closely with adding the toppings (sesame, poppy [more on that later], and rock salt). They're begging to be baked.
During the 15 minute-or-so wait, a Prodigy dance party commenced in the kitchen. Doing dishes is so much more satisfying with 90s house, wouldn't you say?
And the finished product! I'm still figuring out the new camera-- this project was actually the first time I ever used it. It came from the store called eBay, so there is a lot of manual-less trial and error involved...
I thought this one was particularly gorgeous.
Overall, these exceeded even my flour-dusted expectations. The one I ate hot out of the oven (while watching The Breakfast Club, I might add) had the chewy skin of a bagel god and dense crumb innards to be jealous of. Quite the success, and quite a good omen for the future of Houska Child!
Others can't stop tapping their toes or twirling their curls.
I am completely hypnotized by food.
I bake when I have time and eat out when I have money, but food is all about tradition, experimentation, family, and good company. After stalking around Food Porn Watch for months and (finally) acquiring a quality digital camera, I'm thrilled to join the ranks with accounts of my own baking and dining escapades! Hurray!
It's extremely appropriate that my first post is about bagels. My obsession is bread, the crusty wheaty yeasted goodness so versatile and so satisfying. O bread (and related risen flour products), I love you so!
This particular batch was chosen because it produced only four of the chewy temptors-- my roommate is away, and regardless of the amount of bread product in the house, I will eat it. All of it. Without abandon. I have also just finished a several-day fast, and these were to be my re-introduction into refined food. Awesome, yes?
I had little faith in my yeast for this recipe after it failed to successfully foam and froth. But did I use it anyway? Oh yes. I'm a madwoman. If you follow this recipe like I did (thanks, bunnyfoot!), add maybe a tablespoon of baking soda to the water (trust me). Boil. Then taste the water (trust me, remember?). It tastes like bagels. Crazy, I know. Maybe I could market it as liquid bagels to the Atkins crowd. The boiling is my favorite part:
... followed closely with adding the toppings (sesame, poppy [more on that later], and rock salt). They're begging to be baked.
During the 15 minute-or-so wait, a Prodigy dance party commenced in the kitchen. Doing dishes is so much more satisfying with 90s house, wouldn't you say?
And the finished product! I'm still figuring out the new camera-- this project was actually the first time I ever used it. It came from the store called eBay, so there is a lot of manual-less trial and error involved...
I thought this one was particularly gorgeous.
Overall, these exceeded even my flour-dusted expectations. The one I ate hot out of the oven (while watching The Breakfast Club, I might add) had the chewy skin of a bagel god and dense crumb innards to be jealous of. Quite the success, and quite a good omen for the future of Houska Child!
posted by k-slice at 9:56 AM
4 Comments:
Hi Matt! Thanks a lot-- I'm excited to get it started, too. =o)
There are TONS of food bloggers who're away from home -- if there's any "single" kind of food blogger, that's it. If you're interested, e-mail me and I'll send you a link to a long list. Hmm. Or if you just can't wait ;-) go to www.blogher.org and page back through the Food & Drink section to late February or early March.
Hey, thanks so much for the heads up. I LOVE your blog! I have seriously learned so much from the Veggie Venture Alphabet-- especially with all of the produce starting to show, it's my first resource when learning how to prepare something. Keep it up!
Excellent post. Keep writing such kind of info on your site.
Im really impressed by your blog.
Hi there, You have done an incredible job. I'll certainly digg it and in my opinion suggest to my friends. I am sure they will be benefited from this web site.
Have a look at my webpage ... Dragon City Cheat Engine
Post a Comment
<< Home