CUISINE

Norc wrote:

bungobaggins wrote:All you ate was bacon?

Bacon, beans, potstoes and a huge tomato. All of which are side dishes or "acssessories"....

Sounds like an English breakfast.

Accessories to what, the rest of the day?

Damn page wrap. I'll have to fix it with a quote.

well, there is a main course.. and there is the stuff you have on the side. there was no main food.. just side food. the main meat was bacon. very salt and crispy bacon.

the main meat was bacon. very salt and crispy bacon.- Norc

Thats the best sort, especially if it had a good rind of fat on it and you fry it to a crisp

i agree, but not for dinner.

bacon should have a mix of crispy and chewy, leaning towards chewy.

If used to flavor other things I think bacon is great for dinner. Bacon and mushrooms, bacon in quiche, potato hash with bacon, a good chunky salad with bacon, green bean casserole baked with cream of mushroom soup and bacon, .... I mean the list is endless.

Oh, how could I forget a recipe I just learned but haven't tried yet: mix together guacamole type stuff with mexican crema and bacon, use as a pasta sauce!

Hah, that does remind me of some of the stories my brother used to tell.

??

He went to the same place as norc and huffjuff two years ago ago.. and he mentioned some of the same things about the food.

Ah, I just realized the bacon discussion is part of the well established college cafeteria horror genre.

Haha, something like that.

Strange thing is though, at the folkehøyskole I went to, Trøndertun, the food was pretty good.

Pretty good at the college I went to as well.

Strange that. How would a physicist reconcile that with the bad college food trope?

Local random fluctuations in the the culinary continuum.

Oh, I was kind of hoping for a full page post response filled with diagrams and calculations. (Not really. )

You seem to have split the scientific gordian knot a bit too easily.

Anything can be swept under the rug as random fluctuations.  Even the appearance of the entire damn universe.  An old, admittedly tired trick.

I think for Norc, the universe just paused.

I think my heart would momentarily pause if I ate that.

Norc don't let me forget to send you pop-tarts, a postcard, and a grumpy cat plushie one of these days. I swear I haven't forgotten, I've just been really busy.

So, I tried cold fermenting a pizza dough for the first time a couple of days ago and.. it's just amazing. All you do is use a bit less yeast and cold water, put it in the fridge and take it out about an hour before you make the pizza.

Never going back.

Oo...recipe please!

Nothing very fancy. I make the dough with about 2 dl cold water, with a bit of olive oil. And then just enough flower, you know for the dough not to get too dry. With about half a packet of dry yeast and a bit of salt. Then throw the bowl in the fridge with some plastic over it, and take it out about an hour before you use it. I normally make it the day before, so it normally tends to get about 24 hours in the fridge when I make it. I think about 12 hours is enough, and at 4-5 days it's starts to degrade, as in loose the quality the cold fermenting (is that the right word for baking?) gives it.

Maybe fermenting is the wrong word.