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I may never buy commercial bread again..

Oh that looks delicious!

eddie wrote:I may never buy commercial bread again..

Awesome

I meant to put this in the other section but some how it set up here. Well the recipe is open source! After finally letting it cool down I wanted a piece so much but it seemed to nice to slice. I had a piece anyway. It was good. Good thing people do not think of patenting recipes. Maybe the same thing should be said of software sometimes. It would be a shame to pay a Microsoft tax to prepare your favourite food.

eddie wrote:Well the recipe is open source!

But is it FREE?

After finally letting it cool down I wanted a piece so much but it seemed to nice to slice. I had a piece anyway. It was good. Good thing people do not think of patenting recipes. Maybe the same thing should be said of software sometimes. It would be a shame to pay a Microsoft tax to prepare your favourite food.

Stallman often uses the example of recipes in his talks to convey the idea of free software.

Well there is a tremendous amount of prior art dating back centuries before patent/copyright law. I would think it is free. We also added several upgrades to include open source homemade cheese, mayonaise, peanut butter, and jelly. We do make some beer breads that use proprietary code in the commercial beers, so those are definitely not totally free per se at this point. We are contemplating making our own beer so that the beer bread will be in fact free and totally open source. I hear where RMS is coming from, but I do not totally agree with everything he says.

The hell! Where is the recipe?

Speaking of bread. There is this yuppie bakery/eatery chain called Panera. They bake their products daily, and from what coworkers say they don't use the preservatives of your commercial bread vendors. They serve soups and sandwiches. Everything I've tried has been pretty good, but they make this tomato basil bread that is delicious. You can get it on the Bacon Turkey Bravo or special request it on other sandwiches. Looks like they're a national chain. Normally I hate yuppie chains, but they moved our office within walking distance of one and I have to give credit where credit is due.

http://www.panerabread.com/

Bugz

Basic bread recipe though our varies a bit. you could use the same method to make foccacia and or pizza dough. It taste ten times better than any non-Italian pizzeria. If you make the dough into a tube, then you can make your own subs.
http://www.nytimes.com/2006/11/08/dining/081mrex.html

Peanut butter:
Grind (toasted or untoasted) peanuts (without the shells) and slowly add olive (or your favorite salad oil to your favorite consistency. It will thicken while in the fridge and will stay that way as long as it is kept chilled. sometimes we add spices and herbs to the mixture. Garlic peanut butter is awesome.

Jelly:
Take a can of fruit (or fresh fruit) such as peaches, drain off extra liquid, grind up and then spread. I usually pour the liquid in a glass and have a refreshing drink.

Cheese:
You can add other cultures to make swiss cheese and etc. But that means you have to wait for the cheese to age. We have variations on this too.
http://www.instructables.com/id/Great-M ... la-Cheese/

Mayo: add garlic for italian mayo. (You may want to pasteurize the eggs first by boiling them for 2 minutes.) Ours varies from this but that is the gist of it.
http://oldrecipebook.com/mayonaise.shtml
ttp://www.metacafe.com/watch/362483/how_to_ma ... _a_minute/

Beer and wine/vinegar recipes not yet available.

jturning wrote:Speaking of bread. There is this yuppie bakery/eatery chain called Panera. They bake their products daily, and from what coworkers say they don't use the preservatives of your commercial bread vendors. They serve soups and sandwiches. Everything I've tried has been pretty good, but they make this tomato basil bread that is delicious. You can get it on the Bacon Turkey Bravo or special request it on other sandwiches. Looks like they're a national chain. Normally I hate yuppie chains, but they moved our office within walking distance of one and I have to give credit where credit is due.
http://www.panerabread.com/
Bugz

I was not so lucky at the last Panera I visited. You can't beat homemade.

eddie wrote: I was not so lucky at the last Panera I visited. You can't beat homemade.

Yep, quality of employees can make all the difference. There was this bomb BBQ joint here in town we would go to religiously. The couple that ran it was very attentive to detail, great recipes, great food and portions. We even became friends that keep in touch. But they sold the restaurants and recipes, and the place hasn't been the same since. Even after being trained by the couple, they don't come close to the quality that couple could maintain. The place isn't even worth eating at anymore. The work ethic in this country is deteriorating at a rapid rate.

Bugz

Hey wait, that bread is all wrong. It's not shaped like a rectangle and sliced into perfect 3/8 of an inch cuts. And where's the bag?

You probably will not like the container for the homemade (aka open source) cheese either.....

Is it milk in a bowl and squeze a lime over it?

Don't let the white color fool you. Those are real curds that have already been separated from the whey via rennet. The whey went into making polenta (not shown).