Page 624 - Bread News Today

State, makes perfect sense that i have dragon to the mom into making me a nice lunch. is that heartwarming or creepy and sad? hey. it smells good in here. >> all right. >> anthony: do you need any help chopping parties? >> perfect. >> anthony: for lunch, we got the shrimp and sardines from earlier in the market. first, this. it is like a hollowed out potato filled with cheese, breaded and fried. delicious. >> we finish it with all the cheese. >> anthony: yes. >> it seals it and then the bread an...

>> this is ricotta cheese. it was just cooking in the oven. the bread, they also have salami and sausages. [ speaking non-english ] >> what do you call these? beautiful. [ speaking non-english ] >> that is good. >> the best moment of the day. >> indeed. >> what do you think about this? >> for me, the ricotta, really good.

Its a huge investment, to be fair, so you cannot do that. on the new lines, a lot of metros are now requiring automated lines. but for existing lines, its a huge investment, which is, of course perturbation when you have to move from a non—automated to an automated line. so, it takes a lot of time to do that. so, its a long, long process. and henri, are you operating in russia and ukraine right now? in ukraine, we have some staff in ukraine — a limited number, a little bit more than 30 peopl...

>> at the end, it is something which is in every culture. you have something grain outside, bread and then something. you have salad with it. you have, spicy sauce and chili. and you are going to find it in all kinds of dishes. we should maybe try the red and see what it does. >> anthony: this is awesome classic food. it is greasy. it is messy. it is wet. it is crispy. it has got it all. >> and it is very easy to be done vegetarian. >> anthony: i need the beast. that meatloaf they put together, ...

Travel to this region continues to be a particularly sensitive issue, especially for the azeris. simply by coming here, i have become, as i read in the papers a few days later, officially persona non-grata in azerbaijan. stepanakert is the capital of the autonomous republic of nagorno-karabakh. and overlooking it, the village of shushi. zhingalov khats is a specialty of the region. this lavash bread is stuffed with greens and onions before being toasted atop a cast iron sheet. khorovats, basical...

>> anthony: lavash, the national bread. an ever-present feature on the armenian table and a part of everyday life. baked on a tonir, or underground clay oven, its preparation is passed down from generation to generation. markets like gum, near the city center, date back to soviet days. but they remain a favorite stop for an older generation of armenians. >> mariam: [ speaking foreign language ] >> anthony: october brings an array of seasonal produce, and mariam and her grandmother lia pick up in...

[ speaking non-english ] >> anthony: the top of the pumpkin is removed, and the seeds and pulp are scraped out. dried fruit, almonds, and honey are mixed with rice and baked inside. incredible. >> mariam: so, as main course, we prepared ghampana, which has its own song. serj? >> serj: yes. ♪ >> mariam: usually when you bring in the dish, you sing it. we dont cook it very often, but its an autumn meal. we have some pickles there. we have armenian cheese there. and im going to serve armenian bre...

Hello to everyoneI have finished a major update of my recipe tool at last. Working on it for some time now, and I thing it's ready. It has not shown any sign of trouble in operation for a while, I belive it's stable.New features have been added:- Nutritional database support to analyse recipes (USDA NDB)- Flexible editing on percent% and weight values- Solve for Required

Late to the sourdough party, but better late than never. Just looking at exploring the sourdough and baking world.Looks like this community has lots of information to gleen.Have a blessed day!Bill

Hi guys, I'm new on this forum, I'm kinda new on the panettone world but had the courage to try to make itMy lievito madre rises 2.5x in 4 hours at 82F, which seems to be good.