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Food Get Baked and Take Pictures

Discussion in 'Tilted Food' started by Lordeden, Aug 23, 2011.

  1. highjinx

    highjinx "My phobia drowned while i was gettin' down."

    Location:
    venice beach
    i'm surprised no one's taken a self portrait myspace shot of themselves right after a bongload with their eyes glazed like a donut for this thread yet.

    good lookin sweetbreads though regardless!
     
  2. ace0spades

    ace0spades Slightly Tilted

    Location:
    Vancouver
    OK! We made a pretty epic dinner last night.

    Here it is:
    [​IMG]

    That's home made pite bread (not pita!) with home made roasted red pepper cheese, home made hummus and store bought stuffed olives. Heaven, I tells ya.
     
    • Like Like x 2
  3. ace0spades

    ace0spades Slightly Tilted

    Location:
    Vancouver
    Oops, that should read "pide" bread, not pite. Mmmm pide bread.
     
  4. Lordeden

    Lordeden Part of the Problem

    Location:
    Redneckhell, NC
    Made a loaf of Focaccia bread last night. Don't look at the part that has already been cut and eaten, I'm bad about forgetting to take pictures.

    [​IMG]
     
    • Like Like x 1
  5. Bear Cub

    Bear Cub Goes down smooth.

    Lookin' pretty damn good there, Eden. Needs some diced onions, red pepper, and maybe a little garlic on there!
     
  6. Lordeden

    Lordeden Part of the Problem

    Location:
    Redneckhell, NC
    If I had red peppers to roast, I would have. I'm thinking about next time roasting red peppers and garlic, mashing them together with a dash of olive oil and brushing a layer on top before I bake it.

    *****

    I wanted to take pictures of the bread I just made, but it did not rise for the second rise. I've used different recipes for just simple breads and nothing puffs up. It is pissing me off to no end. I think it's my yeast. Friday is going to be, find motherfucking BAKER'S YEAST. It's the last step, if my bread still fucks up after this, I'm quitting baking. Mostly... well probably not, but something needs to change.
     
  7. Lirpa

    Lirpa Vertical

    Gluten-free Pitas!

    2011-09-13 20.24.30.jpg 2011-09-13 22.08.43.jpg 2011-09-13 22.15.17.jpg 2011-09-13 23.03.16.jpg
     
  8. Charlatan

    Charlatan sous les pavés, la plage Donor

    Location:
    Temasek
    I just saw this tip and thought of this thread. I use vanilla pods quite a bit (we get them quite cheaply in Bali) and if you use them, this looks pretty cool.

    I'd never heard of grinding the dried pods and using them like you would cinnamon. I always put my used pods in sugar to make vanilla sugar.

     
  9. ace0spades

    ace0spades Slightly Tilted

    Location:
    Vancouver
    Here's the dinner loaves I baked a few days ago. They were effin delicious.

    [​IMG]
     
    • Like Like x 1
  10. Freeload

    Freeload Getting Tilted

    Location:
    Norway
    ace0spades - Looks like a nice pair. I can see myself making loaf to them all night ;)
     
    • Like Like x 3
  11. snowy

    snowy so kawaii Staff Member Donor

    I'll probably bake some bread this afternoon. Maybe I'll get started right now.

    Eden: I use Red Star Active Dry Yeast--they sell it in bulk at the hippie co-op here, and so it ends up being super cheap. I pay $2 for the same quantity of yeast as a $7 jar.
     
  12. ring

    ring

    I find myself leaning closer to the monitor...like I'm going to be able to smell that bread rising/baking.
    I really miss the entire process involved with the gluten flours.
    Hey, an idea just happened, I could still make it and then give it away!
    Once in awhile I'll make gluten-free bread....but eh, it just doesn't thunk the same way when you test for doneness.
    Nice thread. Nice pics.
     
  13. ace0spades

    ace0spades Slightly Tilted

    Location:
    Vancouver
    We made loaf to them all night and then again during breakfast.
     
  14. snowy

    snowy so kawaii Staff Member Donor

    Whoops...forgot to take pictures before we ate all the bread.
     
  15. DamnitAll

    DamnitAll Wait... what? Donor

    Location:
    Central MD
    Jeez... too bad this thread is so very dead. Would've loved to see what all you grainheads baked up during the pandemic lockdown.