2012 Sourdough Olympics

It's been over 8 shameful months since the last bread post (and sourdough at that).  I thought we should hold a little sourdough olympics.  I've created my loaves.  To be qualified all entries must be submitted by midnight the day of the closing ceremonies, whenever that is.

Bread will be judged based on visual appeal, perceived goodness, and potential for causing an insatiable appetite for a slice or two.  Only sourdough will be considered for the gold, but any bread or bread-like substance may be submitted.

Now you may think that nobody in the Barnhart family has indeed baked bread these last few months.  Maybe it even seems that the Barnharts don't care for bread any longer.  But I can assure that Rachel has been busy kneading, baking, slicing, and buttering.  We went through a strictly sourdough phase in early 2012 with a couple loaves per week.  Then, inexplicably, we switched to lofty sandwich loaves of the highest quality.  Rachel excelled at both.  Meanwhile, I secretly absorbed as much bread lore and bread crumbs as possible.  These loaves are my first in a long time.  Rachel has moved on from daily loaves to a batch of four that lasts as little as two days, and up to a week.  The kids like it plain fine and with butter better.

One more thing I can assure you.  I just finished off the two slices pictured above and it was superb.  I'm wondering if I should put the bread away or just leave it out a little longer.  After all, I might have to take another slice to keep it from going stale.

Let's compare!

Is it just me, or are there several similarities between this photo and the photo in the previous post?

Tasty Taffy Tuesday

Hancock Knows Good Pizza

After a short (three month) hiatus, I feel that it's time for another Friday pizza post.  Yes, that's right - this is Foodie Friday.

Now in a head-to-head battle, Hancock deep dish is pitted against that claim to fame of Chicago.  We'll let the pictures do the telling.

We have a ham & green olive and a cheeeese pizza each with its gloriously golden crust and totally tomato top.

Chicago knows good pizza

Last Sunday, in between wooing Hazel with his mad accordian skills and making viral videos, Daniel requested deep dish pizza for lunch. I got ambitious and thought "Ha! What do all these established, time-honored pizza restaurants have that I don't? I'm going to make it myself!" Several cups of cheese later:

Even my cheesy smile can't detract from this deep dish pizza.

Temptingly cheesy

I was pretty happy with how it turned out. The tomato sauce was on the sweeter side which I really like, and it wasn't too hard to put together. Daniel rolled out the crusts (one larger one for the bottom and sides, and a smaller one that fit on top right under the sauce), and David chopped and placed all the ingredients. I've been trying to come up with any excuse I can to make this again...so right now would be a good time for a visit. :) 

Submersing Food in Hot Liquids/Semi-Solids

I realize this is a little unusual for a Butchers's blog post, because it's only partly about food, and the food pictures aren't all that great. A week ago I hosted a fondue party for some friends from my "long-ago" Milkweed days, and thought some of you might appreciate seeing the photos.

The table set, before we destroyed all the wonderful food.

It was my first time having fondue, and I have to recommend it for any of you who've never tried it. There was a lot of prep-work, but all that prep makes the dining part of the meal go quickly. We prepared a coq au vin broth for vegetables, a traditional cheese fondue, oil for meats, and chocolate for the final dessert round.

(from l to r): Kate, Dan, Jen, me, Maryhope, & Ethan.

And here's the happy crew, after we've decimated most of the food. Of the people here, my ex-Milkweed colleagues are Kate, Jen, and Ethan.

Chicken & waffles

It seems only fitting that we usher in 2012 with some chicken & waffles (with a gravy of heavy cream & Dijon). After last night's dinner of fried livers & gizzards, I think it's safe to say this will be a year of greasy eating.