L is the word.

in instablurt •  2 years ago 

Two photos with one purpose. Both food with different uses, each one an ingredient for something larger than themselves.

A LUMP of dough for making some bread in the kitchen.

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This shallot has multiple LAYERS much like us.

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Making your own bread isn't as hard as people think. The secret ingredient is the yeast of course. This must be fresh and the water you use must not be too hot otherwise you'll kill the culture.

Other than than it requires time and maybe a little elbow grease if you're kneading it by hand :)

Here's a great recipe that I used.


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As for that shallot, this doesn't go in any bread that I know of. A simple salad later on in the day for me. These are worth sourcing as the flavor is a little sweeter and more subdued than a traditional onion.

So what are the differences between onions and shallots? Someone must know and they do!

Speaking of shallots did you know they're often misunderstood?

The true origins of shallots are veiled in mystery. It seems agreed upon that they have no wild counterpart and that they originated somewhere in Central Asia (yes, that’s pretty vague). From there they probably spread to the Indian subcontinent first, then to Europe. In “The Encyclopedia of American Food and Drink,” John Mariani notes that it is likely that the ancient Romans cooked with them. They may have been introduced to England as early as the 13th century; but shallots weren’t mentioned in print in English until 1655.

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I see there's another shallot lover out there. So much so they created a video about it. I couldn't help but laugh finding this one

Last but not least, the pronunciation of shallot.

Are you a SHALL-IT or SHALL-OT speaker? I've heard this, that and everything in between.

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