Archive for the 'Play' Category

Highly Recommended – Movie

Highly Recommended Movie – 80 min –
About the Wisdom Age we are now entering: http://www.filmsforaction.org/Watch/2012_Time_For_Change_2010/

Ellen's Dance Dares

Today’s Practice – watching Ellen’s Dance Dares on YouTube.

🙂

WARNING – Dark Sense Of Humor Required

This is a comedy clip done by one of Conin O’Brian’s staffers, about a place in Chicago.

Before you watch — you should know that this is NOT FOR CHILDREN. People with a sensitivity to cursing or insults should also not watch, you will be offended.

This is a hot-dog vendor in Chicago where, like the Soup Nazi, the sport of buying food there includes unrestricted insults in both directions. THIS VIDEO IS UNCENSORED.

And what the staffer does with the place is hugely, hugely funny. Humor trumps hostility, b’s.

Fantastic.

Clip here.

Baguettes For Beginners – No Experience Necessary

I’m so jazzed. My first bread-making experience ever, baguettes…Rumi actually used the words “fantastic” and “impressed”.  What more could a girl want? 😉

Really it was all thanks to the internet and tons of folks who posted things I got to learn from.  I created a recipe combining the best I could find in traditional, authentic baguettes:  Fromartz, Reinhard, I even watched french videos and *gasp* Julia Childs 🙂 I have read so many posts from thefreshloaf.com this week.  Without all the posters on that forum I never would have found this kneading video, or learned valuable lessons from others’ experiences that helped me out tremendously!  I would never have known to look up Fromartz or Reinhard.  I would never have known what a preferment was…   Really, I’m so grateful to all of what goes on on the internet.

So as my Thank You – please enjoy this Baguettes For Beginners recipe – no experience necessary.  😉

With love and gratitude,

Maya-G

My Actual First-Time Baguettes

French Baguettes For Beginners – no couche, bread machine, or experience required.
(However, you do need a kitchen scale or herb scale).

Night before – Poolish –
I found a source here and adapted it below for flavor and to cut it in 1/2. My adaptation is a 100% hydration starter, with the agave to over-feed the yeast (to improve the sour flavor to help it mimic a sourdough, as opposed to a standard overnight poolish which would not carry the same flavor quality as a true sourdough starter).

Bowl to accommodate poolish doubling
100g Unbleached All-Purpose Flour
100g Water at 100-110F
.6g Active Dry Yeast
2g Agave syrup

Stir water and agave into yeast. Let sit 10 minutes.

Stir yeast water into flour. Let sit overnight. Be sure to do first two sections of dough prep below, also to sit overnight.

This recipe makes more poolish than needed for the bread recipe below. To use the left-over poolish, when your bread is finished you can make poolish crackers this way: add a bit of flour (to make it dry to the touch) and salt, knead 2 min, roll out to 1/8″ thick flat, score lines for easy breaking, bake on parchment paper in the oven at 300F for 20minutes to dry out, then at 450F for 2-5 minutes to color. Cool, break and use for dipping.

Bread Making – 5-7 hrs – recipe modified to create ideal french bread 8-9% gluten

Tools: rubber spatula for stirring and removing dough gently from bowls, bench scraper or 6″x18″ (card)board for unmolding, parchment paper, olive oil, 4 kitchen towels, bowls, baking stone (or overturned cookie sheet), water, flour for dusting, pasta to grind (or cornmeal or rice flour) for dusting unmolding board, grinder, cutting board for loaf molding and transport, razor or sharp knife for scoring, water atomizer.

90 g Poolish (or sourdough starter if you grow it)
420 g Water 70-74F slow rise, 100-105 fast, not above 110F. (*100F)
300 g Unbleached Cake Flour (6-8% gluten)
300 g Unbleached All-Purpose Flour (9-11% gluten)
13 g sea salt
10 g active dry yeast (only 5g in warm summer kitchen)

STEPS

1. Mix and Autolyse
– Mix yeast and water for a minute or two.
– Mix in poolish starter until it breaks up a bit.
– Add salt and flour. Mix for a two minutes. The dough will be heavy and shaggy.
– Cover with plastic. Let rest for 20 minutes. This is the autolyse.

2. Kneading and Rest Cycles

Knead 1
– Have 2nd bowl oiled and ready for dough
– Oil counter and hands, do not add flour. Higher hydrations – stickier dough. Resist the temptation to tame the dough with bench flour.
– Use scraper to stretch and fold dough. I knead ala Bertinet: http://is.gd/O0toMJ (that’s o, zero, t, o, …)
– Knead 5-7 minutes. Gentle knead = larger hole diversity. Vigorous knead, more even consistency.
– Scrape mass into a clean bowl or plastic bin.
– Cover and let rest and ferment for 20 minutes (quick) or 45 min (more flavor).

Fold 1
– Oil the counter again if necessary and use scraper to gently remove dough to counter. Take care to destroy as few air bubbles as possible.
– Gently stretch the mass out until it is a 1-inch thick, then fold the top and bottom thirds in toward the center like a letter. While folding, try not to destroy too many air bubbles.
– Do the same letter-fold in thirds, this time left-to-right. You’ll be left with a semi-round mass again.
– Put in bin, cover, let dough rest and ferment 20 minutes (quick) or 45 min (more flavor).

Fold 2
– Gently remove mass from bin, as always trying not to break too many air bubbles, and repeat the above folding process (gently shape, fold length-wise, then fold right-to-left).
– Put mass back in oiled/covered bin and let ferment another 20 minutes (quick) or 30 min (more flavor).

Fold 3 and final raising – choose Quick or Overnight Rise as follows:
Quick:
– Remove from bin, fold again for the third and final time. Clean bin, oil lightly (with 2 tsp olive oil), and put dough back inside. Cover and let raise for 1 1/2 to 2 hours.

Overnight Raising (more flavor):
– Remove from bin, fold again for the third and final time. Clean bin, oil lightly (with 2 tsp olive oil), and put dough back inside. Cover and place in refrigerator for 12 to 24 hours.

3. Prep Oven, Divide Portions, Rest and Couche Prep

Put baking stone (or overturned cookie sheet, which we will call your baking stone) in the middle of your oven. Place a thick rimmed cookie sheet, broiler tray or cast iron pan on oven floor or lower shelf.

Put a little olive oil in your palm and oil a 20-by-20 inch (1/2-by-1/2 meter) section of the counter.

Remove dough from container onto counter. Cut dough in half. Put half back in container and into refrigerator to leave for up to 24 hours and make fresh loaves the following day.

Doing your best to protect the air bubbles, divide the dough on counter into two sections (about 250 grams each) and gently stretch each into a rectangle 5-by-7 inches (13-by-18 cm) with the long edge facing you. While destroying some air bubbles is unavoidable, the fewer that break, the more airy and flavorful your bread will be.

Cover with light towel and let rest for 5-10 minutes under the towel.

While dough is resting, cut parchment paper large enough to fit your baking stone. Place parchment paper on a cutting board and dust paper with flour. Prepare your 3 kitchen towels into long rolls by folding and rolling them tightly lengthwise. Set these long towel rolls aside for use as a couche later.

4. Shape and Couche

Shape dough into long logs this way: gently crease the log with heel of hand along length of log, fold bottom of rectangle toward middle and gently seal the seam with thumb. Then fold top third to meet the bottom and seal seam. You should have a log about 1.5 to 2 inches thick (4 to 5 cm). If needed, gently stretch or roll the log into a longer length (be sure it will still fit on your baking stone). Try not to handle the log too much. Don’t worry if it’s uneven.

Place each loaf on the parchment paper about six inches apart, seam side down. Slide one long towel roll in under the parchment paper between the loaves. Likewise, gently place each of the two remaining long towel rolls under each outside edge of the parchment paper, up against the loaves. These towel rolls support the shape of the loaves (this is your couche).

Preheat oven to 440-450F. (*440F)

Cover loaves with light kitchen towel (dusted lightly with flour) and let rise for 45 minutes to 1 hour.

While waiting for the rise to finish, grind pasta (or use cornmeal or rice flour) to dust your unmolding (card)board and dust the board well.

5. Baking

Prepare 1 cup boiled water.

Remove couche towel-braces from under the parchment paper.

Place the long side of bench scraper or pasta-dusted unmolding (card)board at the far side of the dough; pull the front edge of the parchment paper to flatten it; then raise it to flip the dough softly upside down onto the board.

Dough is now lying along one edge of the dusted unmolding board. Gently roll the dough back onto the parchment paper so that the wet, soft bottom of the dough is on top (the side that was underneath while in the couche should be on top on the parchment paper now). This side will expand better in the oven.

Swiftly score the soft top of the loaf three times with a very sharp razor blade or very sharp knife at a 20degree angle (almost horizontal), 1/4-inch deep, running lengthwise on the dough. Spritz surface of bread with water atomizer.

Take cutting board and slide parchment paper with baguettes onto hot baking stone. Pour 1 cup boiled water into pan in bottom of oven for humidity. Beware steam. Close oven.

After 15 minutes, remove water from the oven if any remains.

After 20 minutes, check loaves. If the loaves are too pale, continue baking another 2-5 minutes. Otherwise remove the loaves from the oven.

Let the baguettes cool for 20 minutes on rack or upright in a basket before eating. They are best eaten within 6 hours, but will be easy to consume even beyond 24 hours later if you reheat them 10 seconds in the microwave.

Last iOS App Version Pls!

As a somewhat-newbie-mac-user, I found this / posted this as helpful for folks wanting to revert iOS apps back to prior versions…

http://is.gd/VQcUNX

Why am I posting this here?

Well it’s dawned on me that I’ve not shared, here, the wide range of things I have as hobbies… I’m learning to sew now, I’m considering taking on a 30-day study in iOS app dev next month on my Mac OS X, and why not share my diversity here…?

Plus it gives me a quick way to find this link again in the future.

Playful wink,
Maya-G

Fantastic – In Music

Wisdom packaged in funky rhythm – http://is.gd/n8dujL
lyrics – http://is.gd/J4YlFv

Fantastic.

With love,
M-g

Des Années D'amour

Dieu en me parlant aujourd'hui dit:

http://www.asklyrics.com/display/cabrel-francis/assis-sur-le-rebord-du-monde-lyrics.htm

Assis Sur Le Rebord Du Monde Lyrics

Si j'ai bien toute ma mémoire
Disait Dieu dans un coin du ciel
J'avais commencé une histoire
Sur une planète nouvelle, toute bleue
Bleue, pour ne pas qu'on la confonde
Je vais aller m'asseoir sur le rebord du monde
Voir ce que les hommes en ont fait
J'y avais mis des gens de passage
J'avais mélangé les couleurs
Je leur avais appris le partage
Ils avaient répété par coeur
"Toujours" !  tous toujours dans la même ronde
Je vais aller m'asseoir sur le rebord du monde
Voir ce que les hommes en ont fait
Je me souviens d'avoir dit aux hommes
Pour chaque fille une coline de fleurs
Puis j'ai planté des arbres à pommes
Où tout le monde a mordu de bon coeur
Et partout, partout des rivières profondes
Je vais aller m'asseoir sur le rebord du monde
Voir ce que les hommes en ont fait
Soudain toute la ville s'arrête
Il parait que les fleuves ont grossi
Les enfants s'approchent, s'inquiètent
Et demandent "pourquoi tous ces bruits ?"
Sans doute, Dieu et sa barbe blonde
Dieu qui s'est assis sur le rebord du monde
Et qui pleure de le voir tel qu'il est !
Dieu qui s'est assis sur le rebord du monde
Et qui pleure de le voir tel qu'il est.

Et puis....apres avoir bien pleure (my grief), il dit:

http://www.lyricsmania.com/petite_sirene_lyrics_francis_cabrel.html

Petite Sirène :
Pleure pas petite sirène,
La ville dort encore,
Ton histoire commence à peine.
Pleure pas petite sirène,
Le jour attend dehors,
Dans les brumes des fontaines.

Ce matin est si clair,
Ce silence est si doux,
Des paroles d'hommes flottent dans l'air,
Tout le monde a rendez-vous.

La nuit est passée toute entière,
Creusée sur nos joues.
Tu déchires tout d'un trait de lumière,
Et c'est la vie tout à coup... La vie tout à coup.

Pleure pas petite sirène,
La ville dort encore,
Ton histoire commence à peine.

Pleure pas petite sirène,
Le jour attend dehors,
Dans les brumes des fontaines.

Ca se voit que tu viens de chez les anges
T'es belle comme tout.
Ca se voit que nos manières te dérangent,
Et ces lumières partout.

Tous ces fantômes qui te touchent,
Ces mains qui te secouent,
Cette bouffée d'air froid dans ta bouche.
C'est la vie tout à coup... La vie tout à coup.

Pleure pas petite sirène,
La ville dort encore,
Ton histoire commence à peine.

Pleure pas petite sirène,
Le jour attend dehors,
Dans les brumes des fontaines.

Voilà que tu viens comme une reine,
Juste à la pointe du jour,
Avec dans son écho de porcelaine,
Ton appel au secours.

Comme un signal pour que s'égrène,
Ce temps qui s'enfuit à son tour,
D'abord les heures, les jours, les semaines,
Et puis les années d'amour...
Les années d'amour.

Pleure pas petite sirène,
La ville dort encore,
Ton histoire commence à peine.

Pleure pas petite sirène,
Le jour attend dehors,
Dans les brumes des fontaines.

Pleure pas petite sirène...

Pleure pas petite sirène,
Le jour attend dehors,
Dans les brumes des fontaines.

Grace a Dieu que des fois, je l'entends.
----
Plus tard - et sa continue évidemment:

http://www.lyricstime.com/francis-cabrel-la-cabane-du-p-cheur-lyrics.html

Cabane du Pécheur 
Le soir tombait de tout son poids
Au dessus de la rivière
Je rangeais mes cannes
On ne voyait plus que du feu
Je l'ai vu s'approcher
La tête ailleurs dans ses prières
Il m'a semblé voir trop briller ses yeux

Je lui ai dit
Si tu pleures pour un garçon
Tu seras pas la dernière
Souvent, les poissons sont bien plus affectueux
Va faire un petit tour, respire le grand air!
Après, je te parlerai de l'amour
Si je me souviens un peu

Elle m'a dit
Elle a dit justement c'est ce que je voudrais savoir
Et j'ai dit viens t'asseoir dans la cabane du pêcheur
C'est un mauvais rêve, oublie-le!
Tes rêves sont toujours trop clairs ou trop noirs
Alors, viens faire toi-même le mélange des couleurs
Sur les murs de la cabane du pêcheur
Viens t'asseoir

Je lui ai dit
Le monde est pourtant pas si loin
On voit les lumières
Et la terre peut faire
Tous les bruits qu'elle veut
Y'a sûrement quelqu'un qui écoute
Là-haut dans l'univers
Peut-être tu demandes plus qu'il ne peut?

Elle m'a dit
Elle a dit justement c'est ce que je voudrais savoir
Et j'ai dit viens t'asseoir dans la cabane du pêcheur
C'est un mauvais rêve, oublie-le!
Tes rêves sont toujours trop clairs ou trop noirs
Alors, viens faire toi-même le mélange des couleurs
Sur les murs de la cabane du pêcheur
Viens t'asseoir

Elle m'a dit
Finalement, je brûle de tout savoir
Et j'ai dit viens t'asseoir dans la cabane du pêcheur
Y'a sûrement de la place pour deux!
Cette route ne mène nulle part
Alors... viens faire toi-même le mélange des couleurs
Sur les murs de la cabane du pêcheur
On va comparer nos malheurs
Là, dans la cabane du pêcheur
Partager un peu de chaleur
Là, dans la cabane du pêcheur
Moi, j'attends que le monde soit meilleur
Là, dans la cabane du pêcheur

Enfin maintenant je rigole encore.  Merci.

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