cap'n blog and salty Comments

by: Sonja

Thu, 28 Aug 2008 11:21:28 -0700

Testing

by: Sonja

Thu, 28 Aug 2008 11:20:17 -0700

Testing…to see if this works

by: vanessa

Mon, 25 Aug 2008 20:31:26 -0700

man oh man oh man do i miss paris. i mean homme oh homme oh homme.

by: veronica

Mon, 18 Aug 2008 14:06:28 -0700

Black Date Chicken is a Chinese-influenced recipe that Chris first experienced at Gordy’s in Spokane, WA. He liked it so much he set about recreating it for home enjoyment. It involves chicken, black dates (AKA jujubes), sweet potatoes and a lot of dark soy sauce. It’s delicious.

by: MJ

Mon, 18 Aug 2008 13:17:34 -0700

What is Black Date Chicken?

by: vanessa

Thu, 31 Jul 2008 21:41:56 -0700

whoa! darcy got married? tell her congrats for me! hope you drank lots of water after you ate all that pfr!

by: Sonja

Mon, 28 Jul 2008 15:00:23 -0700

Mmm, sodium rich Chinese food! I can’t believe it has taken me this long to FINALLY leave a comment on your blog because I have been reading it for many a day now. Always while at work, since this is my only source of internet connection, so it’s a little torturous: Delicious photos and delicious descriptions of delicious food, and no way to get to it…let me out of this grey, cork-walled cubicle hell!! But-poke-poke-this isn’t really cork; that would indicate a NATURAL element. In any case- what I really want to say is, I love reading this blog and finding out what the Vichit-Ghormavadakans are up to. Very happy to hear Darcy is married! Also wonder if you are excited about the X-Files movie; I am in a nostalgic way. Rebecca Traister writes about why she loves Scully here on Salon: http://www.salon.com/ent/movies/feature/2008/07/24/scully/index.html
…and I have to agree. Love and peace, you guys! Keep eating and telling us about it!

by: Moss Drake

Wed, 11 Jun 2008 14:58:01 -0700

My grandmother passed along to me a sourdough starter that had been going since the early 60’s. Unfortunately, she recently forgot to keep some out while baking, so the remainder of the colony was in my care. I hadn’t baked anything for a couple of months and when I went to use it my starter turned everything grayish. Yuk!

So, I got online and did the same as you – made a new starter.

I let my no-knead sourdough ferment for about 12 hours, and it was in March, so the bacteria weren’t that active. I did get some larger bubbles in my bread.

Here’s a photo of my result:
http://picasaweb.google.com/mxmossman/NoKneadBread/photo#5184871602858396226

by: Vipaj Vichit-Vadakan

Sun, 08 Jun 2008 08:09:11 -0700

Great looking loaf of bread!

Pop

by: Michael Braun Hamilton

Sat, 12 Apr 2008 22:06:46 -0700

Hello Veronica - it was nice to see you at the ORSLA thing and be reminded that you exist.

I swear by the pizza recipe/instructions in Jeffrey Alfords Flatbreads and Flavors.