Uncovering the Secret to How French People Eat Bread, Cheese, and Wine Without Getting Fat
Uncovering the Secret to How French People Eat Bread, Cheese, and Wine Without Getting Fat
This is one thing that I was only there for a short period of time, but one of the things I was struck, struck, shocked by, shocked, shocked, shocked by is that all those people are eating a bread and they're all eating cheese and wine and no one's fat. Yeah. What the fuck is that? Again, it's kind of the way that you kind of eat how you kind of like, you know, you have a light breakfast, but a heavy dinner. I think that has to do with it. And also you can't call yourself a blanchery, like a bakery, unless you make everything from scratch. Like, so everything's made from scratch. And like the thing is, is that like your baguette will be stale in 24 hours. Same thing with the croissants. Like there's no preservatives in anything like in general out there, like all your food spoils faster, like in your fridge, because like, yeah, it's, it's, you know, like it's fresh. There's no hormones and things or steroids.
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Red Wine and Cheese Challah Bread with Purple Sweet Potato Flour, Truffle Pecorino Cheese, & Walnuts
Serve this challah-inspired bread on a platter alongside some of the cheese, honey, red wine, and walnuts that you used to make the dough.
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For a nice chef's spoon from Kunz:
For purple sweet potato flour:
The 8 chef's knife that I use:
This challah-inspired six-braid loaf is made with two different types of dough: (1) The first purple dough includes some purple sweet potato flour and is made with red wine instead of water for the liquid component. (2) The second dough is made with some added truffle pecorino cheese, microplaned walnuts, and extra honey.
When the strands are braided together, it provides some really beautiful color contrast. And the bread comes out tasting absolutely incredible. I did not notice as much of the red wine flavor as I was expecting, but it was a really fun idea. Next time I will experiment with even more cheese, using a nice aged Manchego cheese to better match the Spanish wine, using 100g instead of 20g.
Shout out to my dude Fox Schanzer for helping with this idea.
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The magic healing power of ‘Cheese, Wine and Bread’
After a traumatic brain injury, Katie Quinn wrote about healing with food in her new book.