Lack of time and hatred of cleaning.
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I am militantly omniverous. I eat all the things.
I find it weird to not eat in a restaurant or bring something home sometimes. There is a huge world of food out there. I want to try all of it. Why would I limit myself just to what I can cook at home?
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Leffe is beer for people who don’t like beer (it’s far too flowery) so I’m surprised you rejected it.
It was briefly trendy here for about 6 minutes sometime in the 90s before people saw (and smelt) through the BS.
Get yourself some Chimay lol.
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Kinda think a pilsner or wheat beer would be more to her taste.
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I think a nice Berliner Weisse could be a good choice. This will be clean and tart and not bitter at all. Just skip whatever that syrupy shit is that they sometimes put in it in Germany.
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Don’t they have lemonade/beer for Germans who don’t like beer? Basically the German version of cider in the UK.
I have made bread before, usually the no knead quick variety and results have been blah. Made dough yesterday and let it rise for 5 hours, then stuck it in the refrigerator for 18 hours. It’s better, pretty good, but not amazing. Any bakers out there willing to share bread tips?
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Looks pretty good from here. Always learning but a couple things I know:
Use enough salt. 10g for 500g flour.
The autolyse stage is where you develop the flavor. One trick is to leave the dough for 30m to overnight before adding yeast. Too much though and the dough can get too slack.
Wetter dough - > more open crumb.
Shaping the loaf is super important. Getting the right tension on the surface while maintaining the rise can be tricky at first.
Sourdough starter >>>>> yeast. Only takes flour water and time.
Google tartine bread.
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Flat cider (without bubbles) can be really great.
(champagne, aisles)
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I’m going to bake bread for the first time EVER today. I’ll post results, building brick or glorious! 
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Add me to the list of bread bakers, spurred by buying a bag of flour from Costco when Safeway was out. It’s 25 lbs. I’ve baked bread as a kid, but not for years. Gonna try this one, since it looks pretty easy:
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Hardest part is letting it cool an hour before trying it
Yeah but you really have to. Don’t give in,if you slice hot bread you can lose alot of moisture and also it is hard to slice without crushing it
I’m going to try making bagels this week.
Oh I’d love to try that. The boiling step and chemistry seems complicated.
My girlfriend has will power. She will hold me back!
I’ll post how it goes. I read a few things today and it doesn’t seem too complicated.
I bought a whole bunch of chicken leg quarters that I was portioning out today for freezing. I was trimming off all the excess fat and skin as I went and I thought, hmm…
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My grocery store situation is increasingly scary. I’d thought by now people would be done with the panic buying but there’s no bread (how do you fucking stockpile bread? Freeze it?), pasta, pork chops, etc., entire shelves just gone. No canned tomatoes at all, which is highly frustrating since I’m trying to learn how to cook Italian and I only have three cans on hand. Anyway, this may be one of my last chances to make puttanesca sauce for a while.
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