What's for Breakfast? Savory ...

Books are the quietest and most constant of friends; they are the most accessible and wisest of counselors, and the most patient of teachers. ~Charles W. Eliot(*)

Oat Cuisine
Why porridge is the new power breakfast
UK, humble porridge, once criticized as boring and unsophisticated, is re-emerging as the breakfast. Sales are soaring as a new generation discovers food that is inexpensive, comforting and heart-healthy.
Forget the inedible grey sludge of childhood memory. The new porridge – now appearing on five-star menus up and down the country – has become the essential morning bowlful ...
for everyone from politicians to top models. Louise France reports on the nation's love affair with oat cuisine. ...
Full Story: Why porridge is the new power breakfast; Guardian.co.uk

Oats on Foodista



Taste
The secret to rich homemade butter is in the culturing

Following the French way, homemade butter is made richer and creamier by culturing the cream first — fermenting it with pure yogurt, crème fraîche or buttermilk before churning.
In France, cream is fermented before it is churned into butter, a process known as culturing. Cultured butter has a distinctive and subtle tang, and is easy to make.
Revelations come in many forms, but one of the greatest I've ever experienced was about 4 inches long, and deep golden-yellow in color. It was a slab of butter, ...
Full Story: The secret to rich homemade butter is in the culturing; The Seattle Times

The Minimalist
Removing the Crust for a Savory Custard

"Crustless Quiche
Mark Bittman deconstructs quiche for a delicious breakfast treat."
I SUPPOSE crustless quiche is a contradiction in terms, like seared ceviche. But if, like me, you sometimes crave what amounts to savory pie filling without the hassle of making an actual crust, ...
Full Story: Removing the Crust for a Savory Custard; NYTimes.com

Flour Power
Bakers know of flour's subtle differences
Don't underestimate the power of flour

"As the weather cools and ovens begin to heat up, a look at different flours and their properties seems to be just what the baking doctor ordered."
Too many bakers overlook the silent partner in their endeavors: flour.
They set their sights instead on the chocolate, the nuts, the banana . . . the cinnamon, the rosemary, the cardamom ...
Full Story: Bakers know of flour's subtle differences; JSOnline.com




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