Food Thread: Pigs Feet For The Win!

That might look a bit weird, but damn! It was delicious. It is a block of pâté made from pigs feet that was breaded very lightly and then pan-fried. That other stuff is a horseradish cream that went perfectly with the rich meat.

Wow. I ordered it not knowing whether it was going to be glorious, or a cold blob of pork jelly with a trotter in the middle of it. Which I have seen!

The best thing about this dish is that it isn't particularly complicated. Making a pâté is surprisingly easy, and frying it is simple. The horseradish cream is also straightforward, but what makes this dish special is that somebody A) thought of it, and 2. executed it extremely well.

That's what most good cooking is...attention to detail and a bit of imagination.

Simple!

******
The small restaurant group that runs Fallow and a few other restaurants in London is run by a pair of English chefs (along with a money guy) who are talented in the kitchen and surprisingly good at making cooking videos. Their successful restaurants allow them the flexibility to do all sorts of fun videos, and this one, dedicated to the best chicken fricassee one can make, is a hoot!
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Aside from the uncomfortable reality that I can eat a couple of massive bowls of beans and rice at one sitting, it is a glorious food! My preference is black beans, but red beans will work quite well thank you very much! Red Beans And Rice With Pickled Pork sounds very interesting, especially since I have no idea what pickled pork is!
******

Most people don't obsess over wine, and that is healthy and wise. It is, after all, just a drink. You know...like the .45ACP is just a cartridge.

But if you do obsess, and that is my personal recommendation, expanding your horizons is going to pay off quite well indeed. It's easy to fall into the rut of buying the big names in wine grapes: Cabernet Sauvignon and Chardonnay and Pinot Noir and Zinfandel and Sauvignon Blanc and few others. Chosen well they are very good wines, and at the top of the wine game they can be absolutely incredible.

But most people don't drink the top wines very often, especially on a hectic Tuesday night eating a quick meal before you take one of the brats to his travel game or have Back-To-School night.

That's when looking bast the big names is a good plan. Those grapes may make excellent wine, but they carry a premium because of their fame, and at the low end of the range they can be thoroughly mediocre, soulless wines that are just a step above crap cooking wine. Sadly, that evaluation often extends into the pricier ones!

Trying a less well-known grape can pay dividends, because the grapes themselves are less expensive, and since the grapes are only a part of the total cost of the wine, the winemaker often gets better quality grapes and still brings the wine in at a competitive price. So the $15 Cabernet that is made from mass-market grapes grown on an industrial scale can't compete with a supposedly lesser grape that is nonetheless higher quality.

Give it a shot!

******
I want to like eggplant. Really! But aside from baba ghanoush, I find it sort of...meh. Oh, I'll eat it in Eggplant Parmigiana or Chicken Sorrentino or crispy fried with some tasty sauce. But it's just not that exciting!

So, while I really want to think that Crispy, Oven-Fried Eggplant is going to change the way I see eggplant, I doubt very much that it is anything other than a small evolution of a boring food.

******

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The great garlic experiment of 2025-2026 was a resounding...meh. Send all of your excellent home-grown garlic to: cbd dot aoshq at gmail dot com.

About the Bourbon Bubble...I think it has burst, but the category is also suffering from the inflation that affected everything else (Thanks Biden!). I think the sweet spot is still $40-$60 for excellent and interesting bottles, and bumping that to $100 gets you an incremental improvement in quality, but nothing mind-blowing. More than that and I think you are paying for hype and rarity, which may look good in your liquor cabinet, but doesn't translate to more quality in the bottle.

The problem...or the solution...is to buy lots of bourbon, take tasting notes, and eventually arrive at your favorites! It should take forty or fifty years, but it is worth it!

Posted by: CBD at 04:00 PM

Comments

(Jump to bottom of comments)

1 Food fight

Posted by: Skip at September 20, 2026 04:00 PM (Ia/+0)

2 I would like President Trump to issue an executive order saying that hot dogs and hot dog buns can only be sold packaged in identical numbers.

Posted by: BeckoningChasm at September 20, 2026 04:03 PM (CHHv1)

3 !

Posted by: wth at September 20, 2026 04:03 PM (oq9dX)

4 My favorite with a good roastor prime rim is Petite Syrah
Has a good peppery flavor so stands well

Posted by: Skip at September 20, 2026 04:03 PM (Ia/+0)

5 I'd try that wine, in a heart beat.

Posted by: AZ deplorable moron at September 20, 2026 04:04 PM (NnhvP)

6 Snackle - I'm not a fan of the cutesy name, but the concept is good. An elevated lunchable, if you will. Also a lot easier to take to places where a board isn't feasible, or if you have family members who lose the plot if their food touches.

Posted by: moki at September 20, 2026 04:04 PM (wLjpr)

7 Food

Posted by: Joe Kidd at September 20, 2026 04:04 PM (nbLIj)

8 Our red beans and rice is made with Andouille sausage and ham.

Might have to check out this "pickled pork" thing.

Posted by: Martini Farmer at September 20, 2026 04:05 PM (2Cry5)

9 Called em..

Posted by: Joe Kidd at September 20, 2026 04:06 PM (nbLIj)

10 People who can pair a specific wine with food amaze me. Either one of those things can be good on their own, but together, are magic.

I am not educated in this art. But I know people who are. It’s really fun to join them for a meal or two now and again.

Posted by: nurse ratched at September 20, 2026 04:06 PM (yEz+x)

11 Had a bad grocery store trip, forgot mozzarella for a ham Stromboli I planned to make tonight. So will go back tomorrow to get what I forgot.
Pasta and meatballs with salid instead

Posted by: Skip at September 20, 2026 04:06 PM (Ia/+0)

12 Smaller box actually makes sense when portable is needed.

Posted by: lin-duh at September 20, 2026 04:08 PM (VCgbV)

13 I drink white wine for dishes that require it, yes some dishes won't work with red wines. But red wines are my favorite.

Posted by: Skip at September 20, 2026 04:09 PM (Ia/+0)

14 Snackle not smaller...

Posted by: lin-duh at September 20, 2026 04:09 PM (VCgbV)

15 My favorite with a good roastor prime rim is Petite Syrah
Has a good peppery flavor so stands well
Posted by: Skip at September 20, 2026 04:03 PM (Ia/+0)

That's a good 'un. My local ABC guy laments his challenge getting folks to try something other than a cab or a zin. Made his day when I came in looking for a shiraz to pair with my grilled lamb...

Posted by: Joe Kidd at September 20, 2026 04:10 PM (nbLIj)

16 Beans and rice is as tasty as the herbs and spices you put into it.

Good food.

Posted by: nurse ratched at September 20, 2026 04:10 PM (yEz+x)

17 Found a sack of raw hamburger patties in the big freezer, so supper is sorted for a week or two. I'll sprinkle them with powered garlic, powdered onion, and salt, melt cheese on 'em, and have 'em on buns with mustard, mayo, pickle, and tomato. Getting hungry just thinking about it.

Posted by: RandomDave (if you can spare a bit, please click!) at September 20, 2026 04:11 PM (aJQbY)

18 Those pig’s feet have been gentrified! 😂

Posted by: Piper at September 20, 2026 04:13 PM (2UJ+q)

19 The snacklebox is pretty cool idea. I wouldn't mind having a version of that to put in the saddlebag when I ride, but that'd defeat the purpose of finding a great gas station taco place.

Posted by: CrotchetyOldJarhead at September 20, 2026 04:15 PM (3Ope8)

20 Those pig’s feet have been gentrified! 😂

Posted by: Piper at September 20, 2026 04:13 PM (2UJ+q)

That they have...but they were delicious. A special dish.

Posted by: CharlieBrown'sDildo at September 20, 2026 04:15 PM (k5CNB)

21 That might look a bit weird, but damn! It was delicious. It is a block of pâté made from pigs feet that was breaded very lightly and then pan-fried. That other stuff is a horseradish cream that went perfectly with the rich meat.

Dad loved pig's feet. Right out of the jar.
Pickled eggs. Sardines out of the can.

I used to eat the sardines with him when I was a kid, but the rest of the stuff made me gag even back then.

The old guys here in the South loved that stuff in the jar on the counter at the local general store.

Posted by: SpeakingOf at September 20, 2026 04:15 PM (6ydKt)

22 Beans and rice is as tasty as the herbs and spices you put into it.

Herbs and spices are a must with any food that is 'too boring' after one or two meals. It completely changes things.

I've never had pâté to my knowledge. If I did it wasn't called that. It seems to be a 'either make it yourself, or pay through the nose' kind of food?

Posted by: RandomDave (if you can spare a bit, please click!) at September 20, 2026 04:15 PM (aJQbY)

23 8 Our red beans and rice is made with Andouille sausage and ham.

Might have to check out this "pickled pork" thing.
Posted by: Martini Farmer at September 20, 2026 04

Do you throw fried catfish on the top?

Posted by: Piper at September 20, 2026 04:16 PM (2UJ+q)

24 I miss apples. The blemished kind.

Posted by: Accomack at September 20, 2026 04:16 PM (T8bqm)

25 Red Beans And Rice With Pickled Pork sounds very interesting, especially since I have no idea what pickled pork is!

Yes, as per my above.
The pig's feet are pickled pig's feet.

That counts as pork but maybe it's a different thing?

Posted by: SpeakingOf at September 20, 2026 04:17 PM (6ydKt)

26 Stromboli... man, there used to be an awesome one made by the local Giant grocery store. Made fresh, wrapped in foil and ready to cook. As a teenager I could nearly eat the whole thing at one sitting.

Posted by: Martini Farmer at September 20, 2026 04:17 PM (2Cry5)

27 Pigs' feet pate with horseradish cream.
That's quite the lede.

Posted by: From about That Time at September 20, 2026 04:18 PM (sl73Y)

28 now I have an overwhelming desire for pork chops

Posted by: what the cat drug in at September 20, 2026 04:19 PM (jrgJz)

29 A North American AT-6F Texan just flew over my house making all kinds of racket.

Posted by: pawn at September 20, 2026 04:20 PM (EV0C1)

30 I've collected most of the Fallow videos and I plan to give their version of a fricassee a go. I've done one other and the recipe is in my stack somewhere.

And anything pig? Oh hell yes.

Posted by: Additional Blond Agent, STEM Guy at September 20, 2026 04:21 PM (iIyc0)

31 It is an odd way to package oysters in a wine bottle.

Posted by: Kindltot at September 20, 2026 04:21 PM (rbvCR)

32 26 Stromboli... man, there used to be an awesome one made by the local Giant grocery store. Made fresh, wrapped in foil and ready to cook. As a teenager I could nearly eat the whole thing at one sitting.

Posted by: Martini Farmer at September 20, 2026 04:17 PM (2Cry5)

At some grocery stores here they sell a brand of frozen strombolis from a company called 'Screamin' Sicilian'.

I was addicted to their pepperoni style for years.
They are really tasty for frozen but only you can cook them in the oven for like 40 minutes.

Too much bread for lunch, though, so I stopped eating them.

Posted by: SpeakingOf at September 20, 2026 04:21 PM (6ydKt)

33 One other version of a fricassee that is...

Posted by: Additional Blond Agent, STEM Guy at September 20, 2026 04:21 PM (iIyc0)

34 > Our red beans and rice is made with Andouille sausage and ham.

Might have to check out this "pickled pork" thing.
Posted by: Martini Farmer at September 20, 2026 04

Do you throw fried catfish on the top?
Posted by: Piper at September 20, 2026 04:16 PM (2UJ+q)
---------
Nah.... my wife hates fish. Seafood of any kind too.

Posted by: Martini Farmer at September 20, 2026 04:22 PM (2Cry5)

35 Does anyone know what the three cereals I'm being warned not to eat are?
And are they cereal cereals or "cereal" cereals?
Rye and wheat or Cap'n Crunch and Kaboom?

Posted by: From about That Time at September 20, 2026 04:23 PM (sl73Y)

36
That they have...but they were delicious. A special dish.
Posted by: CharlieBrown'sDildo at September 20, 2026 04:15 PM (k5CNB)

I am sure it was! I don’t think I have ever done anything with pigs feet, even though they are readily available around here. Ham hocks on the other hand - greens, red beans and rice, field peas, wouldn’t be the same without.

Posted by: Piper at September 20, 2026 04:25 PM (2UJ+q)

37 Nah.... my wife hates fish. Seafood of any kind too.
Posted by: Martini Farmer at September 20, 2026 04:22

I like fish and seafood (except shrimp) but not a huge catfish fan. When the Cajun friend brings us red beans and rice, I eat that and J gets all the catfish.

Posted by: Piper at September 20, 2026 04:26 PM (2UJ+q)

38 The top pic does look good.

I thought it was some kind of desert cake, until reading the content.

Just out of curiosity, CBD, how much does a plate like that run in Pairs?

$30 Eurodollars?

Posted by: SpeakingOf at September 20, 2026 04:26 PM (6ydKt)

39 That they have...but they were delicious. A special dish.
Posted by: CharlieBrown'sDildo at September 20, 2026 04:15 PM

That does look good. I like to use pigs feet for a parsleyed ham in the spring.

Posted by: RedMindBlueState at September 20, 2026 04:28 PM (qnN/4)

40 Pairs... I moved to an actual keyboard and still can't type.

Posted by: SpeakingOf at September 20, 2026 04:29 PM (6ydKt)

41 the purpose of finding a great gas station taco place.
Posted by: CrotchetyOldJarhead

Yup, Hwy 395 and Tioga Pass(Yosemite), the Mobil station with the Whoa Nellie deli. 4Star eating.

Posted by: AZ deplorable moron at September 20, 2026 04:30 PM (NnhvP)

42 who in the heck came up with eating pig's feet?

Posted by: DanMan at September 20, 2026 04:30 PM (8uzBS)

43 A North American AT-6F Texan just flew over my house making all kinds of racket.
Posted by: pawn at September 20, 2026 04:20 PM (EV0C1)

Same here by a Cessna 190. That radial sounds as smooth as nutella spread over a tray of brownies.
(See how I stayed inside the food thread lines?)

Posted by: Diogenes at September 20, 2026 04:30 PM (2WIwB)

44 Wife makes a corned pig tail soup that is best creation

Posted by: Accomack at September 20, 2026 04:31 PM (GbONR)

45 Lamb, mint and cotia cheese sliders on naan with labneh. Shaved brussel sprouts, pan fried with some pancetta and a little couscous. That's what's for dinner.

Posted by: CrotchetyOldJarhead at September 20, 2026 04:31 PM (3Ope8)

46 Go SEAHAWKS!

Posted by: nurse ratched at September 20, 2026 04:31 PM (yEz+x)

47 I like chicken straight up, grilled, pan fried, or deep fried. All of that extra effort for sauces and such seem exhausting.

Posted by: Rev. Wishbone at September 20, 2026 04:33 PM (5C90x)

48 Feet and tails were poor food.

Posted by: Accomack at September 20, 2026 04:34 PM (GbONR)

49 Just out of curiosity, CBD, how much does a plate like that run in Pairs?

Posted by: SpeakingOf at September 20, 2026 04:26 PM (6ydKt)

It was 19€, or about $22.

And worth it!

Posted by: CharlieBrown'sDildo at September 20, 2026 04:35 PM (k5CNB)

50 "Who in the heck came up with eating pigs feet?"

Someone who ate everything else on the pig but was still hungry.

Posted by: PabloD at September 20, 2026 04:35 PM (CoKDD)

51 A pig like that you don’t eat all at once.

Posted by: Accomack at September 20, 2026 04:36 PM (8jVAy)

52 45 Lamb, mint and cotia cheese sliders on naan with labneh. Shaved brussel sprouts, pan fried with some pancetta and a little couscous. That's what's for dinner.
Posted by: CrotchetyOldJarhead at September

Wow!

Posted by: Piper at September 20, 2026 04:36 PM (2UJ+q)

53 All of that extra effort for sauces and such seem exhausting.

Posted by: Rev. Wishbone at September 20, 2026 04:33 PM (5C90x)

That's why pan sauces are great! They take very little extra time, and are simple to make.

Posted by: CharlieBrown'sDildo at September 20, 2026 04:37 PM (k5CNB)

54 It's chilly enough to make a crockpot of Giada's short rib ragu:

https://tinyurl.com/2ukv6e22

Some for now, but most for the freezer.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at September 20, 2026 04:37 PM (kpS4V)

55 we have the 'Under the Wire' contest coming up, it has old Stenson bi-plane and other crop duster pilots drop flour bombs on targets and fly under a power line and yes those radials are thunder from the sky

Posted by: DanMan at September 20, 2026 04:37 PM (8uzBS)

56 I am thinking its beverage time before supper

Posted by: Skip at September 20, 2026 04:38 PM (Ia/+0)

57 CHEESEBURGERS DIFFERENTLY ... Instead of melting cheese on top of a grilled burger, someone (I forgot who) made this suggestion ... Making grilled cheese sandwiches on thin white bread and serving the hot burgers between two of them ... Probably the same about of "bread" as a bun, but would provide much more cheese.

Posted by: Kathy at September 20, 2026 04:40 PM (MOK4W)

58 Snacklebox is a better idea, but still a bad one. You have to make it and serve it immediately b/c you're putting all sorts of differing shelf stable and refrigerated products on it, and those that are okay with moisture and those that hate it, etc...

But at least you no longer have the "this product got smeared all over the rest of the tray problem" and it does just look better...

Making youth dinner for 25, so gonna be in and out...

Posted by: Nova Local at September 20, 2026 04:41 PM (tOcjL)

59 It’s still 91 out there, but we have ribeyes. I think those will get grilled, sliced and thrown over salad.

Posted by: Piper at September 20, 2026 04:41 PM (2UJ+q)

60 Kathy,

An interesting concept, I'll try it sometime this week and report back next food thread!

Posted by: RandomDave (if you can spare a bit, please click!) at September 20, 2026 04:42 PM (aJQbY)

61 42 who in the heck came up with eating pig's feet?
Posted by: DanMan at September 20, 2026 04:30 PM (8uzBS)

Someone who probably got them free...or as their only meat product...

Posted by: Nova Local at September 20, 2026 04:43 PM (tOcjL)

62 Nothing higher than 70 degrees this week, I will miss summer

Posted by: Skip at September 20, 2026 04:43 PM (Ia/+0)

63 CHEESEBURGERS DIFFERENTLY ... Instead of melting cheese on top of a grilled burger, someone (I forgot who) made this suggestion ... Making grilled cheese sandwiches on thin white bread and serving the hot burgers between two of them ... Probably the same about of "bread" as a bun, but would provide much more cheese.
Posted by: Kathy

A patty melt, but twice the melt and half the patty, relatively.

Posted by: mikeski at September 20, 2026 04:44 PM (VHUov)

64 Have Brats to grill some nice day this week

Posted by: Skip at September 20, 2026 04:45 PM (Ia/+0)

65 CBD,

Your Bâtonnet de poisson Madame Paul's

looks burnt.

And the Tartare Sauce looks spoiled!

A sad day for French cuisine!

Posted by: naturalfake at September 20, 2026 04:45 PM (iJfKG)

66 A patty melt, but twice the melt and half the patty, relatively.

Posted by: mikeski at September 20, 2026 04:44 PM (VHUov)

No onions?

That's criminal!

Posted by: CharlieBrown'sDildo at September 20, 2026 04:46 PM (k5CNB)

67 Anyway, the dinner is inside out beef and refried bean burritos...I'm making the filling and letting the kids do the work of rolling them into burritos or tacos...

I've got romaine, cheddar cheese, sour cream, salsa, and hot sauce with flour tortillas...To go with, I have a 4 fruit tray (clementines, grapes, strawberries, and blueberries) and Pillsbury slice and cut chocolate chip cookies (b/c Amazon had this cheap for the bulk version and ease is wanted when I have extra cooking and football to watch)...

Gonna test this all out on the spouse and girls 1st before boys bring it (already ensured the cookies were well baked). I always test before a group bring b/c nothing is worse than making something horrid and not knowing it (if it's horrid, pizza can be called)...

Posted by: Nova Local at September 20, 2026 04:48 PM (tOcjL)

68 When we make gumbo, or red beans and rice, we make a roux from scratch. Oil and flour. Done slowly on the stove. Takes a long time. But so worth it.

Old school.

Posted by: Martini Farmer at September 20, 2026 04:48 PM (2Cry5)

69 Posted by: Piper at September 20, 2026 04:36 PM (2UJ+q)

I make 3-4 oz meat balls, press 'em out really thin, sprinkle some sea salt and fresh ground pepper on one side, and toss them on the Blackstone under the burger press. 1.5 -2 minutes, flip them over and let them go another minute. Pull them off an let them rest while the naan toasts. Start to finish is maybe 5 minutes. Serve with Birra Peroni out on the patio under the fans.

Posted by: CrotchetyOldJarhead at September 20, 2026 04:49 PM (3Ope8)

70 who in the heck came up with eating pig's feet?
Posted by: DanMan at September 20, 2026 04:30 PM (8uzBS)

Hungry people.

Posted by: NemoMeImpuneLacessit at September 20, 2026 04:50 PM (ODRj8)

71 J does really great charcuterie boards, it’s now a contest between him and his Italian friend here. Dry cured meats are fine being left out, and they don’t refrigerate a lot of cheese in Europe. We leave it out and people nibble. Then the fruit one with the left over cheese comes out for dessert.

Posted by: Piper at September 20, 2026 04:51 PM (2UJ+q)

72 People will eat anything if hungry enough

Posted by: Skip at September 20, 2026 04:53 PM (Ia/+0)

73 Found it. Here's the fricassee recipe I've already tried and found to be quite decent:

https://youtu.be/mCNH9rn2OS0

Now to see how the Fallow version compares...

Posted by: Additional Blond Agent, STEM Guy at September 20, 2026 04:53 PM (iIyc0)

74
I made Tamale Pie this week, which is always delicious and stupidly easy.

This time I used leftover pulled pork instead of the usual hamburger.

It came out okay but if I decide to enter this in the rotation I'll have to play with the spices a bit.

Hamburger is much easier to use and spicing is more...what?...forgiving I guess.

Tamale Pie!!!!

Make one today!!!

Posted by: naturalfake at September 20, 2026 04:54 PM (iJfKG)

75 Just saw Minn 9, Chi 3.
So much for highest scoring offense in history I guess.

Posted by: From about That Time at September 20, 2026 04:56 PM (sl73Y)

76 Finished my Scotch so better go make supper

Posted by: Skip at September 20, 2026 04:57 PM (Ia/+0)

77 Finished my Scotch so better go make supper
Posted by: Skip at September 20, 2026 04:57 PM (Ia/+0)

Good man.
Life is short. Do dessert first.

Posted by: Diogenes at September 20, 2026 04:58 PM (2WIwB)

78 Finished my Scotch so better go make supper
Posted by: Skip at September 20, 2026 04:57 PM

It's almost adult beverage time here.

Posted by: RedMindBlueState at September 20, 2026 05:00 PM (qnN/4)

79 CBD may prefer vanilla-flavoured lip balm, but when traveling, he switches to maple syrup flavoured for French Tongue.

Posted by: Duncanthax at September 20, 2026 05:00 PM (0sNs1)

80 75 Just saw Minn 9, Chi 3.
So much for highest scoring offense in history I guess.
Posted by: From about That Time at September 20, 2026 04:56 PM (sl73Y)

Played in a downpour all game...and Williams went out hurt early in 4th.

Obviously the new Bears are a track team vs the old smash mouth Bears...

AKA, this is not a Turducken winning Madden team (to bring it back to food)...

Posted by: Nova Local at September 20, 2026 05:01 PM (tOcjL)

81
Dallas looks like they didn't come to get their asses kicked all over the field like last week.

Perhaps I'll grab a beer....

Maybe a margarita!

Posted by: naturalfake at September 20, 2026 05:02 PM (iJfKG)

82 Souse, scrapple, hoghead cheese, everything but the squeal.

Posted by: Eromero at September 20, 2026 05:06 PM (LHPAg)

83 Souse, scrapple, hoghead cheese, everything but the squeal.
Posted by: Eromero at September 20, 2026 05:06 PM

This is the way.

Posted by: RedMindBlueState at September 20, 2026 05:08 PM (qnN/4)

84 I made St Louis ribs in the crock pot yesterday (first left them overnight in the fridge with a nice dry rub of brown sugar, salt, pepper, chili powder, garlic powder) then when they were done (8 hours, low), I brushed on some hickory BBQ sauce and stuck them under the broiler (which was difficult as they were falling off the bone! Plus it was too hot outside to finish them on the grill). I made enough to have leftovers tonight with some homemade cole slaw.

Posted by: Brunnhilde at September 20, 2026 05:08 PM (3AwA+)

85 I am baking bread. My problem is that I have a perfectly good recipe, and so I search for a better one. So in spite of having the full ability to made decent bread loaves, I wind up with loaves that fail to rise, have giant holes, or have an off texture anyways.

I give up from time to time and just make decent bread to reassure myself it is possible.

My recent spark of interest was starter made from rye or from spelt, and this makes serious changes to dough that I am still working out.

Posted by: Kindltot at September 20, 2026 05:11 PM (rbvCR)

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