Tag Archives: Yeastspotting

Badass smoky chilli cheese beer bread

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Badass: seriously scary or seriously impressive. Words related to badass: epic, beast, Chuck Norris.

This bread doesn’t make me think of Chuck Norris. Though Chuck may like eating this bread* – a hefty, moist wholemeal affair, laced with parmesan and slathered in a spicy-smoky-sweet-salty sauce. There are browned crusty bits from the parmesan, and caramelised savoury bits from the smoky-chilli sauce. It’s not your average bread roll, this is chilli, smoky, cheesy, surprising goodness. And, you know, beer bread!

* Actually, I don’t know, what does Chuck Norris like to eat?

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After an eventful two weeks, this bread celebrated being back in the kitchen with time to play with food. It started with mild food poisoning, a few work dinners (ironically…), then a short trip to Singapore, baking cakes for friends who are moving away, and maybe taking on a new job at work (eeeeeep).

Crazy times, calls for crazy bread. Oui?

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The sauce features Korean red pepper paste, gochujang, which looks like a brilliant red version of miso. Sure, it’s spicy, but gochujang also has gorgeous sweet, salty, sour, umami flavours. Traditionally made by fermentation in large earthenware jars, the lingering, complex flavours develop as as hot chlli / pepper powder is fermented with glutinous rice, soy beans, salt and maybe some sweetener (honey, rice syrup).

While gochujang is traditionally used for soups, stews and rice cake dishes, it’s also used in ketchup and aioli, and jazzing up grilled cheese, tacos and quesadillas. So, I thought, why not use it in bread?

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Bialys, and a cow-herding robot called Shrimp

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I have something that I want to tell you about: a robot herding cows.

I knew some engineering students at uni, and one of them has been telling me about our university’s robotics research. Basically they are making robots that – one day – will be able to do all kinds of clever things by remote control or (gasp!) autonomously.

One of their experiments is cow herding with a robot called Shrimp. And it was picked up on Canadian TV, the BBC and lots of other media sites! I think Shrimp is kinda adorable, in the Wall-E style, and it looks like the cows just accepted that there’s a robot ushering them around – !!

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Bialys, the stories

I digress from bialys. This bread seems about as far removed from cow herding robots as you can get. The stories about bialys are a little sad yet appealing to the romantic imagination. They look into the past, not into a robotics future.

Bialys, or bialystoker kuchen, comes from the city of Bialystok, Poland; it was part of Czarist Russia at one stage. Bialys look similar to the bagel, except it has an indent and not a hole, the indent is traditionally filled with an onion and poppyseed mixture, and it is baked without being boiled first.

Bialys seems to have been eaten at all meals by the Jewish people in Bialystok, but now is much less commonly found. Some stories from people who have migrated to the US are here. Mimi Sheraton also wrote a book, The Bialy Eaters, The Story of a Bread and a Lost World.

(Mimi Sheraton’s book title made me think of the Lotus Eaters from Ulysses, except eating bialys in other parts of the world probably reminded people of home and Bialystok, not forgetful of it.)

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