Unbleached Flour

July 10, 2007


I despise bleached flour, as it is a clever way to hide CLOROX or GASOLINE in your bread. Yes, the chemical compounds of the bleach that they use in preparing bleached flour are the same as that of clorox or gas. Think about that the next time you are biting into one of those fluffy hot dog buns.

However, this is not to say that all white flours are equally nutrient averse. While most white flours are seriously devoid of vitamins, fiber or any other good-for-you substance, UN-bleached white flour does not have the extra toxicity that bleached flour does.

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Sundried Tomato Bread

July 10, 2007

I am a veritable black hole for bread cookbooks. It seems that ever since I got a reputation for being the “guy who makes bread…from scratch,” that bread books find their way into my kitchen. Sometimes they just show up, unannounced and with no explanation. So, I take them in being the kind soul that I am.

The other day I tried to make an olive loaf from one of the mystery books. Seemed simple enough – 2 1/2 cups flour, 1/2 cup whole wheat flour, 1 Tbs olive oil, 1/2 t salt, 1 pkg yeast, 1 cup lukewarm water, and 1 cup olives. Mix, let rise, punch down, let rise, bake. Bam, its done.

The only thing is, I didn’t have olives, so I just thought that I would substitute sun dried tomatoes. Good idea right? Well not really. Because what they don’t tell you on the sun dried tomato package is that once you bake those suckers, the ones on the outside of the loaf turn into volcanic ash.

You would think that I would say, “man this is going in the garbage” and throw it away. Yet, somehow the anti-waste Nazi in me keeps on eating the bread. In fact, I ate some for breakfast this morning on the way to work.

The moral of the story – watch those sneaky cookbooks who look so innocent, but don’t warn you that to stray from their precious ingredients is to eat volcanic ash.

This page exists to simply extol the various health (not to mention social) qualities of garlic. While more exhaustive sources exist, this should whet your appetite.

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The beginning…

July 9, 2007

This is the first of a cooking, nutrition, and eating blog, where I will log the thoughts and adventures of a regular guy in the suburbs trying to rediscover the good stuff about food. I have a variety of interests with food, with special feelings towards garlic, unbleached flour, olive oil, cheese and weird foods from other cultures. I hope for this to be fun, where I can relive some of my interesting experiences within the last couple of years (when I first learned to cook) as well as post some recent attempts at making a perfect loaf of french bread in my regular gas oven. I also just obtained a nice piece of soil for a garden. If I ever get around to starting it, I may post some thoughts on how that is going as well.