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All know the way; few actually walk it.  ~Bodhidharma
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A Journey to the Dark Side of Bread

A Journey to the Dark Side of Bread | @FoodMeditations Time | Scoop.it
Zachary Golper is the baking brains behind Bien Cuit, a Brooklyn based temple to slow-fermented breads that make typical baguettes look premature by comparison.
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Billy Lyons's curator insight, February 14, 4:49 AM

Well done bread!


When I was in Vegas, I was working with slow fermentation and really started to test the limits of it. What I found was that the marriage of fermenting things at a slow rate at a cold temperature and then baking them at a lower temperature for a longer period of time would produce far, far more flavor than any other method I had encountered. 

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Way to Go, Americans: We’re Almost as Ignorant as Italians 

Way to Go, Americans: We’re Almost as Ignorant as Italians  | @FoodMeditations Time | Scoop.it
In the Index of Ignorance, Americans are second only to Italians in how little they understand the most basic contours of our society. See how your numbers stack up.
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For Perfect Pasta, Add Water and a Vigorous Stir

For Perfect Pasta, Add Water and a Vigorous Stir | @FoodMeditations Time | Scoop.it
This simple ingredient brings classic Roman dishes to life.
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Buddhist Economics: How to Stop Prioritizing Goods Over People and Consumption Over Creative Activity

Buddhist Economics: How to Stop Prioritizing Goods Over People and Consumption Over Creative Activity | @FoodMeditations Time | Scoop.it
"Work and leisure are complementary parts of the same living process and cannot be separated without destroying the joy of work and the blis
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