Tag Archives: Twitter

Twitter Tagliatelle Tutorial – almost as good as being in someone else’s kitchen

Tagliatelle making

For the full Tweety Conversation pulled together by Lynne using Storify click here :  Twitter Tagliatelle Tutorial

My abbreviated version with mainly Carla’s tweets and photos  – loads quicker or if you have a slow connection – click here) of the tutorial on Twitter that Carla gave us yesterday on making pasta with the Imperia pasta machine. I was given this wonderful gadget as a birthday present last year by my lovely sister and this was its first outing. I had borrowed one last year from Mitch who lives in Bristol but there was something lacking in our technique the one time we tried and we felt a bit out of our depth, so when Carla, expert chef,  (in Rome) offered to teach me yesterday, I jumped at the chance!

The Imperia

I could write it all out here as a post but that doesn’t give the feeling of the fun of doing this yesterday and this way you get to see all Carla’s wonderfully detailed photos and read her instructions. She is a fantastic tutor and I feel really confident now that I can do this again!

Freshly cut tagliatelle

Lynne, who tweets as @josordoni, another Twitter friend of Gibassier fame, has kindly spent some time to make the Storify story. I had a try at using Storify, but left out my own tweets.  Lynne joined in and made the noodles by hand, an act of great determination!

I served the tagliatelle with chestnut mushrooms, onion, parsley, and a sauce of Charvroux goats cheese and some Serrano ham

I served the tagliatelle with chestnut mushrooms, onion, parsley, and a sauce of Charvroux goats cheese and some Serrano ham

So thank you Carla and thank you Lynne so very much for the company and the joy of sharing.  You are both such kind and generous friends and I wonder daily at this world where one can be friends with people who one has never met in person and have such fun.

Have a lovely weekend!

Zeb Eats Tagliatelle and Dreams of Carla

My pasta was made with

  • 3 eggs weighing about 140g unshelled
  • 150 g of 00 Italian flour
  • 150g of Semonlina Rimacinata flour (the finely milled durum wheat, which has a fine slightly gritty feel)
  • 1 tbsp of water
  • and a lot of love from Carla

 

Seedy Penpals – First Letters

…sons of bankers, sons of lawyers,
turn around and say, “good morning” to the night.
For unless they see the sky, but they can’t and that is why,
they know not if it’s dark outside or light

Elton John

Seedy Penpals

Seedy Penpals is up and running thanks to the hard work of Mel at Edible Things and Carl Legge.  Some of the people doing it I know a little, like Carla in Rome, and Maria Paola in the New Forest, but we are not necessarily paired up with people we know and in fact that is part of the excitement and the mild terror of writing to someone you don’t know at all, have no clues about at all, except a willingness to reach out to another human being and begin tentatively to make contact.

So now I have two new friends, I don’t know what else to call them, Joyce and Michelle and the potential for many more in the future. Joyce and I exchanged email addresses and a clutch of emails describing our gardens to each other and what we like to grow and then Joyce sent me these in the post. She wrote to me as well describing the seeds and why she had chosen them

The Christopher Lloyd french marigolds are much taller than other french marigolds. I keep the seeds from year to year and they are very precious. Christoper Lloyd was my gardening idol and influenced my gardening style greatly….the white borage is quite an untidy plant – the bumble bees love them

and very excitingly because I have sown them already – a selection  saying

Sow Now

Seedy Penpals(like something out of Alice in Wonderland) a selection of Japanese Greens, Chervil and Corn Salad for autumn eating – in salads and stir frys I am hoping.

I have sent in my  turn some seeds to Michelle who also runs the 52 week salad project (we don’t send and receive to the same person) which somehow got put to one side as I went up and down the country earlier this year. I will post something about that again soon.

I have been reading loads of gardening blogs and thinking about how very hard people work at their gardening. I think too about all the thinking that goes behind it, the exploring and the reading, the fine tuning and most of all the complex set of emotions that growing food and flowers, raising trees, looking at soil and weather engenders in our hearts and minds. At the risk of romanticising the work, it is a wonderful thing to be able to do and embeds you in your life in a way that sitting in front of a computer screen can never do.

Special Tin for Seedy Penpals Seeds. This is an old perfectly airtight Japanese Seaweed Cracker tin given to me by a lodger many years ago

I don’t get involved with that many people I don’t know – let me amend that – I don’t think of myself as someone who is good at making new friends – but – of course I have made new friends with people who read this blog, people I have met on baking days, people I talk to when I walk the dogs and people I tweet with on Twitter. Some of them I will never meet in person, but all the same, there is connection, a reaching out to the Other and as you get older this is increasingly precious.

Seedy PenpalsSeedy Penpals

Here are your seeds coming up Joyce!  Fingers crossed and I will let you know how they do and what happens next. Thank you so much for being my Seedy Penpal. It was thrilling to receive your seeds and I hope I can nurture them well.

This is just the start and Seedy Penpals will be carrying on into the future, so if you want to join in, even in the smallest, most tentative way I know you will be welcome!

Do you have friends you will most likely never meet? In my teens I wrote to a prisoner in a German prison, something my language exchange family suggested. We wrote for a few months and then I think he left prison. He just came back to my mind, but I am not sure I can remember his name now and that is the other thing that all this reminds me of: friends do indeed come and go; there are people with whom you have great long exchanges of emails who then just vanish again, but that’s all fine, life is like that.

Forums and Bake-Alongs

The Mellow Bakers project of baking through Jeffrey Hamelman’s great collection of recipes in Bread, A Baker’s Book of Recipes and Techniques,  has come to an end.

This is a sort of thinking aloud post, so I’d be interested to hear any thoughts particularly with regard to using wordpress for group baking. You may of course think there are plenty of places already to do that, but I think it is always worth experimenting with different formats, as different things suit different people.

 I was just having a quick read on the Mellow Bakers forum to see what they are up to and it looks as if there will be a brand new group of bakers starting working their way through Bread by Jeffrey Hamelman this year,  so if you wanted to join in last time but felt it was too late to do so, have a look on that forum and see what’s going on.

jeffrey hamelman five grain bread

The principles are very simple.  It’s a free to join, no strings, come and go as you please internet space, run and moderated by Paul.  You can write about your baking there, you can post photos, links to your blog, ask for help, chat. Bake some, all, or none of the recipes.

I began Zeb Bakes because I wanted a home for my bread posts while I was baking along with Paul, Abby, Andrea, Jacqueline, Ulrike, Melanie, Geraint, Doc Fugawe, Natashya, Steve to name but a few of the many fantastic people who dropped in and baked and chatted there. Some people only popped in once or twice, some people baked everything they possibly could. It has been a fairly relaxed affair and I have learnt so much while I was doing it. Thank you all of you!


I really enjoyed baking along with some great people who dropped in and out over the course of the Hamelman project. I take my hat off to the amazing bakers who baked every single one of the recipes.  I managed forty five (I think!) different bread recipes out of all the ones we could have made. You can see the ones I made by clicking on these two pages in my menu bar, here and here.

There are of course other forums to join up to if you want to talk bread, there’s the Real Bread Campaign in the UK, which you have to pay to join. I was a member for one year but it seems more aimed at would be professionals than at people like me so I have let my membership lapse.

There’s also the Fresh Loaf in the US, which has members from all over the world and is a very fast moving and big forum. If you speak German or Spanish these are links to two forums in those languages.

Terry, who I met at Joe’s and Martin’s baking weekend in Yorkshire, runs a wood & pizza oven forum where they talk bread and pizza in particular and is well worth visiting too if you have questions about oven building.


And then there are the one off Twitter bake alongs where people teach you how to make a starter, or how to make rolls like Luc Martin did recently. I made brioche one happy Sunday following the @halfdrunkduck’s great instructions.

Zeb checks the mise en place for Dan Lepard's Dundee Cake

It reminded me of Dan Lepard’s Dundee Cake bake off which was one of the funniest things I have ever done on my own, Sally BR and Gill the Painter were in on that one and we have been great friends ever since –  I wish we could do another one day, though I know they take a lot of organizing.

Thinking along those lines, maybe we could do one using the P2 group theme on WordPress which allows for realtime updates?  If anyone is interested in giving it a go, maybe one Sunday later this year,  do let me know.

For those of you unfamiliar with how WordPress.com (not wordpress.org which is the self hosted side of the business)  works, you sign up as a user (free) and then you have a wordpress name and password and you can be added to a group blog where you can upload text and photos without having to have a blog if you don’t want one.

Of course if you do want a blog, you just opt for that. WordPress don’t charge you for the basic blogs, but they do have fees if you want to keep your blog advert free, like this one, or to register your own name, and various other things, all explained on their site.

I could set one up and see if we could make it work for one-off bake-alongs if there is interest.

If you want me to add a link to any non commercial bread forums or upcoming low cost bread events that I have missed out, please put something in a comment below and I will edit this post.

Happy Baking Everyone!

NB I’ve edited this post a bit since I first wrote it to make the bit about wordpress clearer.

22nd Feb 2012

I have taken out all references to group baking of Dan Lepard’s books as this seems to be causing problems lately. For more on this see Paul’s recent post on Mellow Bakers and if you wish join in the discussion there.

I have left people’s comments on this post as they are.

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On Twittering

I am getting quite fond of Twitter.

At first I didn’t get it. It seemed like a mad party which I had gate-crashed, it still feels like that sometimes.

But then there are these moments of pure joy when you see the messages stacked in this glorious, random cascading shower of humanity. It reminds me of a UK Le Guin story where the problem of the timelag between the stars is cracked. Just keep on talking and eventually all the information will get through; don’t bother to wait for an answer, just keep talking.

I love the juxtapositions particularly. Just now, these two Tweets made me smile with happiness, can’t quite explain it… I’ve always wanted to know how to fold fitted sheets I guess and the Dalai Lama’s Tweets make so much sense!

Do you find knowledge comes from surprising sources these days?