Monday, October 17, 2016

Prefect bread: the missing ingredients

I have been recently making this organic sourdough. It comes out picture-prefect and tastes great. But I wonder where do I get hold of mono- and diglycerides of fatty acids, azodicarbonamide, and L-cysteine hydrochloride made from Chinese hair to match the awesomeness of what Tesco's, ASDA, and Lidl carry.

Tuesday, October 4, 2016

Cheeses from Florence

It has been a while since I updated this. It is just that life has been so full on, I had no time to also keep online records of it.
These are the cheeses I have just hauled from my trip to Florence. Outside Italy, we seem to be exposed only to a narrow selection of Italian cheeses, the most basic ones. That's why I chose to bring from Florence only those I had never come across before. I will add my experiecnes of tasting them once I get around to that (probably, a bit later today, I can't wait). The five are:
  1. Cusie en Foglie di Castagno
  2. Occelli al Barolo
  3. Tuma del Trifulau
  4. Tomino Tirolese
  5. And I couldn't resist the extraordinary lushness of this DOP Gorgonzola Mauri.
I need to go buy some sourdough bread now, as I'm still working on the new starter after I accidentally baked mine a couple of months ago.