IDEAS IN FOOD

It's Complicated

We created. We photographed. We wrote. We shared our thoughts.

Our website has become a jumbled ball of yarn caught in antiquated technology and expensive solutions. We have worked to try and unwind the ball of yarn and restart the creative machine of Ideas in Food. Somehow, it feels like the obstacles continue to tell us to just move on.

I am not ready to do so.

I will continue, to the best of my brain power to work on bringing life back to the space.

I am not sure it will work. There is so much noise, and clickable content available that original thought is often tapped like a maple tree, the source of the syrup being completely ignored.

Small steps will begin the journey.

Pulled in All Directions

I have so many ideas. I do not have enough hours or even hands to make them happen. I want to make and create so much more. The pull in all of these directions keeps me cemented in place creating nothing.

Perhaps one idea will begin to pull harder.

Naturally Leavened

We have been having more than our fair share of fun exploring the potential of using a stiff sweet starter in dough from panettone to brioche.

Make Better

That is the mantra we depend on everyday.

Nothing is Original

I love this quote. I am thankful to have come across it years ago. I believe I have posted it before, but as I am just getting my fingers warmed up and my brain functioning again it is a wonderful happy place to begin.

 

Spring

Man what a word.

Taught with anticipation.

Action ready to happen.

The first signs of new life.

A time to begin again.

In Sight vs Insight

Gain an understanding about what is within view. Work to improve what you have. Look at what is around and really find out how it works.

Do more with less.

What is a foundation? Load bearing principle. Can and should foundations change?

Don't Let Thinking Slow You Down.

Caramelized Cream Croissants

Cooking with cream is currently my thing. It's been this way for a number of years. I could probably write a book on the idea. I certainly have a few chapters created by now. But, the act of writing a book often finalizes an idea. I am currently enjoying the ongoing flow of thoughts on the simple idea.

If you look back at our grated croissants, you'll see we coated the croissants with a slurry of cream and sugar and then roasted them in the oven. I reapplied that idea to slices of our croissant loaves. I brushed the slices with our cream slurry and cooked the croissant slices in a non-stick pan, flipping occasionally to evenly cook the cream and allow the sugar to caramelize on the bread. (We used to do something similar with butter and sugar. The use of cream instead slows down the process and adds steam. The steam warms the croissant slices throughout and makes them warm and buttery.)

When the croissant slices are caramelized we transfer them to cooling racks to allow the sugar to harden into a thin glassy sheen. The caramelized croissant slices are delightful while still warm and still delicious when cooled down.