I have an endless supply of baguette and ciabatta, thanks to my current brokeness and my teenage background as a dumpster-diving crust punk (pun intended)
. It's preservative free, high quality french bakery bread that is about 12 hours old when I acquire it. It's already a little stale, and moulders within two days. I'm looking for tips on storage and for about a million recipes I can utilize to use it all up. [more inside]
posted by Juliet Banana
on Jul 17, 2013 -
I am taking a last-minute, whirlwind tour of Switzerland from August 29-Sept 7th, and need budget lodging recommendations. [more inside]
posted by larthegreat
on Aug 20, 2012 -
help me find new things to bake into bread. not just any bread, mind you, but stuffed/filled bread. [more inside]
posted by msconduct
on Mar 13, 2010 -
I want relatively crisp reheated food from the microwave. Can can I buy or make something to do this for me, like that silvery-coated paperboard that comes with frozen foods? [more inside]
posted by vytae
on Jan 9, 2008 -
What are the finest mail-order food goods available at reasonable prices? I'm talking best bread, brownies, cakes, fruits, frozen pizzas, cookies -- any recommendations for extraordinary food at not-exhorbitant rates.
posted by shivohum
on Feb 6, 2007 -
How does a toaster's light-dark control work?
Perhaps something clever with a bi-metallic strip... can't
believe the toast's 'doneness' is actually being tested;
but from experience it seems more sophisticated than just
adjusting a timer. How do dem?
posted by Rash
on Jul 17, 2005 -