Archive for April, 2013
Posted on 23. Apr, 2013 by virtuousbread.
Further to the recent fixation on bagels - including posts on what is the perfect bagel, and reviews of the South Street Bagel Bakery and Spread Bagelry in Philadelphia, I have finally had time to write up the recipe for Montreal bagels that will appear in The Book of Buns - available for pre order […]
Posted on 22. Apr, 2013 by virtuousbread.
Gaye Whitwam has been teaching children how to cook for years. Her business is called Sticky Mitts and she is delighted to have been teaching the same children for years - watching them grow up as she helps them prepare good food. A couple of years ago she became a Bread Angel and now bakes […]
Posted on 16. Apr, 2013 by virtuousbread.
To celebrate National Bread Week with something a little bit different, here is a simple recipe for home made crackers. Ever wonder how to make crackers? Well, here you go. Your life may never be the same again! Ingredients: For the dough 300 g strong white bread flour 100 g semolina 300 g water 2 […]
Posted on 12. Apr, 2013 by virtuousbread.
In a little deviation from bread, I just have to take a moment and tell you that I love Philly. Philadelphia is simply a great town. There is a ton of culture (galleries, live music venues, theatres, concert halls, art in public buildings), are wonderful restaurants (and plenty of room for more), plenty of history, […]
Posted on 09. Apr, 2013 by virtuousbread.
Where can I get good New York Bagels? I ask myself over and over as I bite (and then give to the birds) into a doughy, tasteless "New York" style bagel. Bland, huge, and a bit like chewing on a mattress. I wrote about this in an earlier post and was thrilled, just a few […]
Posted on 06. Apr, 2013 by virtuousbread.
On a bit of a bagel riff recently, I was excited to discover that Philadelphia has a "Montreal Style" bagel bakery called Spread Bagelry. I hot footed it down there yesterday (on the first spring day Philadelphia has seen and EVERYONE had ditched their jackets and was eating lunch outside) to try it out. In […]
Posted on 02. Apr, 2013 by virtuousbread.
I describe myself as Jew-ISH as opposed to Jewish. The point, as I am sure you appreciate, is that I don't have a drop of Jewish blood but I have plenty of chutzbah, talk loudly, over-feed guests, and love a good bagel. It can have a schmear of cream cheese, a blob of chopped liver, […]