What Do You Bring To The Table?

     Good afternoon, my friends! 
     
      I apologize for this post being late, but for the longest time yesterday I was debating what to write about. My schedule hasn’t opened up enough where I can document making fondant and marzipan like I promised (I’ll get around to it though!), and I was really kind of lost as to what I felt needed to be said, but hadn’t yet.
     As I type this, I’m sitting in a South Jersey Starbucks, sipping some Earl Grey (yes, it’s plain, and no I don’t go for fancy coffee drinks.) Yesterday afternoon was spent similarly, except that I was sharing my table with an old friend of mine, her boyfriend, and her boyfriend’s sister.
     It was during this afternoon that today’s topic sprang upon me as not only something that HAS been said before, but needs to be repeated, and shared at a personal level.

  

This particular friend of mine and I haven’t seen each other in some months. We don’t live terribly far away from each other, but we simply have conflicting schedules. One thing any young adult can tell you is that, while technology may shrink distances, conflicting schedules extend them. As of yesterday, however, the planets aligned: I was free, and she was bored and in the dumps. Sounds like coffee time.

     Meeting up in the coffee shop, we proceeded to laugh, joke, and share news of what’s been going on in each other’s lives (apart from what makes it on to Facebook.) Her boyfriend and his sister arrived, we exchanged greetings, and chatted for a while.

    Then it happened.

     Had I been more cynical, I might have been counting down to it’s occurrence.

     Everyone took out their cell phones, and conversation stopped.

—————

     I will break here to make a point. I am not a Luddite. I love technology. I have a Facebook, a Twitter, and a blog (thanks for reading, by the way!) In the old days, I even had a MySpace and a Livejournal. I will even freely admit that I do not blog/twitter/post as much as I should (particularly as a small business looking to make social media work for him.

     My issue here is not about people being too connected. It’s not even about people connecting in the “wrong way.” There IS no wrong way to connect with others, as long as no one is harmed or brought to grief.

     My issue is about people’s use of time. In this case, I was sitting at a table for the first time with an old friend I had not seen or spoken to in some months, her boyfriend with whom I rarely speak, and his sister whom I meeting for the first time. This was an opportunity for us to catch up, share jokes, and laugh. This was an opportunity to talk to a new person that I knew nothing about, and who knew next to nothing about me (at least not firsthand.)

    Instead, everyone was looking at their phones, poking through Facebook.

    While this would be annoying at any time, I suppose I was struck by the irony of it being at a table with food.

     Food with people, for me, has always been more of a social function than a strictly biological one. Many of my fondest childhood memories are centered around food, and particularly family dinners. My parents would impress on me basic table etiquette- 
“No toys at the table.”
“No reading at the dinner table.”
“Say ‘please’ and ‘thank you’, and ask for things to be passed instead of reaching.”
There are wonderful warm memories of gathering around my grandmothers table for holiday dinners- the whole family laughing, swapping stories and jokes, and discussing vital matters of the day.

Meals have been a cornerstone of family social life for millennia- whether gathering around the campfire, the hearth, the kitchen table, or a long table at a fine restaurant, eating has long been associated with enjoying people’s company. Some of my happiest times recently are Sunday nights- I visit my girlfriend, and we make dinner together for the two of us and her mother. We sit, eat, talk, and most frequently, laugh.

Now, when I go out with my family to dinner, I can almost count down to the exact moment when conversation ceases and everyone pulls out their phones. They are checking Facebook, checking Twitter, playing games, doing anything these wonders of modern technology can do- anything besides sharing your day with the people in front of you.

I do not mean to stand on a soapbox or come across as a grouchy old man, but I can’t help but find the habit of checking one’s internet life at the table somewhat insulting. My motivation in becoming a baker and making food my life WAS that vital intersection of food, space, time, people, and love. I became a baker because I wish for EVERYONE to have those family dinners, those dinners at my grandmothers, and Sunday nights like I share with my girlfriend’s family. This is certainly not a Norman Rockwell world, and I’d be kidding myself if I insisted that everyone shut off all their phones, hold hands, and start singing “Kumbaya.” All I ask is that people today make a conscious effort.

So here is a little challenge for you, my dear readers.
Next time you are at the table, with your family, friends, or whoever, before you take out your phone, pause. Look at the faces around you. You are sharing food with them- an intimate moment. Why suck the life out of this moment? Think to yourself, “Who are these people? Do I truly not have any questions about them? Do I know everything about their lives?” The answer will likely be “no”- put your phone down and speak.

If the answer is “no, and I don’t care”, excuse yourself from the table and find some new people to eat with.
Be warned though- your phone is probably a lousy cook.

Be good to each other, be kind, and- very importantly-

Stay classy,

When Wanderlust Strikes: Two Simple Recipes for the Trail

      Good afternoon, one and all!

     This entry is aimed at all the Scouters, hikers, fitness nuts, campers, and anyone who enjoys the Great Outdoors.
I spent several years as a Scout, and today I still love camping, hiking, and biking around the wilderness. Combine this with a love of food and baking, and you can see why the idea of campsite cooking appeals to me greatly.
Now most people who aren’t Scouts, don’t know any, or don’t enjoy camping will likely still be living under the misapprehension that eating on a campout involves hotdogs and marshmallows on sticks, cold meat and soup out of cans, and a lethal amount of granola and beef jerky.
      Well, yes- there is that. Mostly on hiking trips (when one needs to pack light), dried provisions are a popular way to get the calories, carbs, and protein you need in a light, easy package. Canned goods are heavy and rarely happen, as are any provisions that might require a cooler (such as the hot dogs.)

Marshmallows are fair game though.

Anyway, the point is that when you are enjoying the active lifestyle of the outdoors, it helps to carry the right food with you. For a long hike, you are generally looking for food that:

  • Is lightweight, and doesn’t have much water in it. You can add water from your canteen.
  • Isn’t easily perishable, or at least has a long shelf-life.
  • Creates little waste product so you don’t have to worry about shlepping around a bag of trash.
  • Provides the nutrients and energy you need to keep moving.
  • Most importantly, is tasty enough that you won’t get sick of it quickly.

You could certainly shell out for beef jerky, trail mix, ramen noodles, and dried fruit, but why not bolster that with these two handy little recipes that you can make at home? Save money, save trash, and save your tastebuds!

Scottish Bannocks

These tasty little buggers are an old recipe and a quintessential trail ration. Quick to make and easy to bake, bannocks taste like a cross between a biscuit and an oatmeal cookie. Functioning as a little puck of carbs and starch, travelers would eat one or two in the morning and drink some water. The bannocks would make them feel nice and full- at least till lunch!
This recipe is one of my favorites. Very simple, and thus very easy to alter and doctor as you see fit. What follows below is my recipe, modified from an original from GardenGuides.com. The original can be found here.

Ingredients

  • 1 1/2 cups All-purpose flour
  • 1 cup Quick-cooking oats
  • 1/4 cup (1/2 stick) butter, room temperature
  • 1 tbs packed brown sugar
  • 1 tbs maple syrup
  • 1 tbs Baking powder
  • 1 pinch Of salt
  • 1/2 cup (about) milk
    1. Preheat your oven to 450° F.
    2. Combine all ingredients except milk in a large mixing bowl. Using a pastry blender, two knives (or your fingers), work the butter into the mix until you can’t see any large globs.
    3. Using a sturdy wooden spoon, mix in the milk.You might need a little more or less than the half cup- you’re looking for a stiff, malleable, but overall smooth consistency that’s not too sticky.
    4. When the dough gets too difficult to stir, turn it out on to a lightly floured surface and knead the dough- that is, folding the dough over and over on itself in order to mix it. Press the dough into a flat disc, fold it in half, then turn the dough 90 degrees, fold it again. Repeat just until the dough holds together in a uniform mass.
    5. Reflour your surface, and rub flour on your rolling pin. Roll the dough out to around 1/3″ thick. Use whichever rolling pin you find most comfortable and easiest to use. Remember to rotate the dough after each pass with the rolling pin in order to keep it even and smooth. Reflour the surface and pin if they stick, but be careful not too use too much- it’ll affect the texture and flavor of your bannocks.
    6. Using a biscuits cutter or cookie cutter, cut out small discs from the rolled-out dough. Geometry will come into play here, as you want to get as many discs as you can fit. Set the discs on an ungreased sheet pan or cookie sheet spaced about an inch apart, then gather up the scrap dough, re-roll it to 1/3″ thick, and repeat.
    7. Bake in oven for 12 to 15 minutes, or until they are lightly browned. Serve warm that day if you like, or let them cool on a rack, and wrap them up airtight in plastic wrap, tupperware, or little zip bags. They’ll keep a good long while, and are best gently warmed and spread with a little jam, butter, or maple syrup.

    Swedish Hard Tack (a.k.a. “Lembas Bread)

    The Lord of the Rings fans among us will recognize instantly what this is. Described in the books as a magical Elvish travel ration, one small corner can apparently fill the stomach of a grown man. In reality, this Swedish Hard Tack comes pretty close, working on the same principle as the Scottish Bannocks. Another simple recipe, this one is also very doctorable- above I riddled it with caraway seeds, but I’ve also made this with herbs, spices, and dried fruits (like raisins.) This recipe originally came off of AllRecipes.com
    Don’t let any Hobbits near them.

    Ingredients
    2 3/4 cups flour
    1/4 cup sugar (switch out with honey/maple syrup/ brown sugar if you like)
    1/2 tsp baking soda
    pinch of salt
    1/2 cup (1 stick) of butter
    1 cup buttermilk
    Any extra ingredients you like (seeds, spices, herbs, raisins, etc.)

    1. Preheat oven to 375 
    2. Sift together the dry ingredients in a large bowl, and then cut in the butter until you can’t see anymore large globs.
    3. Stir in the buttermilk until it all holds together. Use more or less buttermilk as you feel necessary.
    4. Roll out on to a floured surface to 1/4″ to 1/8′ inch thick. Cut the dough into 4″ squares and cut each diagonally. Re-roll scraps and repeat. Using a fork, prick each triangle several times.
    5. Bake the triangles on ungreased cookie sheets or sheet pans until dry and light brown- maybe 10 minutes or so. Let them cool before eating. If packing them for a trip, stack them in small bundles and wrap tightly in tinfoil.

    How did these turn out for you? Comments? Questions? Ideas for how to improve them? Share in the comments!

    Stay classy, and happy trails!

    -BHB

    Food Shows, Food Porn, and an Indecently Decent Proposal

    Hey everyone!

    A few weeks ago, a thought occured to me.
    Anytime I find myself out and about and strike up a conversation, this invariably happens-

    Stranger: “So  what do you do for a living?”
    Me: “Me? I’m a baker.”
    Stranger: (suddenly  excited) “Yeah?! You ever watch Cake Boss/ Ace of Cakes/ Cupcake Wars?  I love that show!

    Now, I feel I should  clarify something here. I harbor no ill will toward any of these shows. I am grateful for food shows and Food Network for bringing fantastic foods and cuisines into the public eye and (ideally) helping to create a more discerning, healthier, and gastronomically open-minded populous.

    The problem, I feel, is the pedestal

    The public look at these cakes, pies, pastries, and so on, watch them, drool over them, but DO NOT MAKE THEM. “Oh goodness, I WISH I  could make that!” “Wow! How did they do that?! That’s incredible! I can’t imagine building that!” Beautifully executed food gets placed up on a pedestal- admired, never attempted. Tantalizing, but untouchable. This is the real reason so many of these shows are (appropriately) called “food porn.” Exquisitely crafted food experiences that many people (assume they will) never get to actually experience.

    You wish you could make that cake? That salmon? Those fascinating little cupcakes?

    You can. They did.

    Baking is like any other artistic field- in a way, it’s a blend of art and science. Talent certainly is nice, but what do you NEED to become a baker? The following-

    • A basic knowledge of math.
    • A basic knowledge of chemistry.
    • The ability to follow directions.
    • An eye for detail.
    • Creativity.

    Anything else can be developed with time, patience, practice, and above all, the knowledge that failure is not to be feared. 


    As I reflected on all this, I made a decision- on this blog, I will dedicate a few entries to writing down some tips and procedures for how to make those beautiful cakes you see on the TV. Not really recipes per say- you can find cake and pastry recipes all over the net. I’ll be offering you techniques- tidbits of information I’ve picked up and learned in my time as a bake. Want to learn how to keep your place in a long recipe? How to color and flavor (and make!) fondant? How to sculpt with marzipan? How to stack a cake so it looks like a skyscraper rather than the Leaning Tower of  Pisa? No problem.

    What do you guys think? Any special requests or ideas for what I should go over? Tell me in the comments!

    Stay classy, folks!

    -BHB

    What Does Amanda Palmer Know About Baking?

    I have no idea- I’ll have to ask Neil Gaiman about that- but she clearly knows a lot about small business and how to reach out to one’s audience. Here’s a link to here recent TED speech which has gone viral on the internet-
    http://on.ted.com/Amanda

    It should be noted that, while I am not a rabid fan of her music, I DO enjoy it and think she has immense talent, and after hearing this speech, I found myself taking mental notes.

    The Black Hat Bakery is a small business. A VERY small business. And you, my readers and customers, are the lifeblood of it. More than that, however, you are all friends who see me and my work as enjoyable and worthy of support. Amanda is right- asking for help IS a very difficult thing for a lot of people, myself especially. Perhaps it’s more than coincidence that I saw this video right after starting up the Black Hat Bakery “Mad Hatter’s Club”- a small Facebook group (which you can join! Just send me a note for an invite!) of people who are willing to chip in a small donation so I can fund my experiments and keep putting great stuff on the menu. 
    The Black Hat Bakery isn’t where I want it to be- not yet. But I believe it will, and I’ll have you all to thank for it. 🙂

    Stay classy, everyone!
    -BHB

    Turkey Day Turnout and Experiments Gone Wrong

    PictureThe BHB sans hat! Save this for posterity…

    A belated Happy Thanksgiving to one and all! Hope everyone enjoyed time with family, porked themselves silly, and got to taste something wonderful!
    My family was QUITE excited for me to bake up some goodies, and here we can see exactly how baking orders tend to evolve…

    It all started with my uncle. He called and asked for a few desserts:
    “Can you make, like, maybe two things?”
    “Sure, what would you like?”
    “Well, I know you like to experiment, so maybe we can do one of your weird recipes, and one thing a bit more conventional? 

    So I picked out my Carrot Cake (my uncle’s favorite) and a Sacher Torte (the godking of Viennese pastry.) Then I decided, “Hmm.. I’m not eating all this myself- I’d better crowdsource some ideas.”
    Most of the people I asked just said “Anything you make, I’ll eat.” I love my family… so trusting! My sisters, however, made their opinions clear.

    Little sister, Lauren: “I’m REALLY tasting cheesecake, and pumpkin pie…”
    Older sister, Steph: “MAPLE BACON CUPCAKES. YOU PROMISED ME THEM FOR MY BIRTHDAY FOR TWO YEARS! MAPLE BACON CUPCAKES!”

    So after three straight days of baking, you can see the results: Carrot Cake, Maple Bacon Cupcakes, Sugar-Free Pumpkin Pie (a favor to my father and other uncle, both diabetic), and an improved version of the Sweet Cinnamon Pretzel Cheesecake.


    Picture

    Mmmmhmm!

         Since Thanksgiving has been over, I’ve had more time to get back toward experimenting. Although I AM careful to share all my successes with you guys, I won’t lie and say there haven’t been failures- the most recent being this brilliant idea: The Thin Mint Sachertorte.
    The idea was brilliant and clever enough: Sachertorte is an amazing, dry, rich chocolate cake, layered with apricot jam, and enrobed in ganache. My idea was simple enough- Add mint wherever possible, and make a send-up to one of America’s favorite Girl Scout cookies. (I’m partial to Samoas myself- please don’t burn down my house!)
    My lapses in judgement consisted mostly of my choice of filling- I used mint jelly. Now any sensible person knows the obvious differences between jelly and jam. In this case, the key differences I forgot involved structure and water content. Before enrobing, the cake is “iced” in the jam. When warm ganache meets jelly though, the jelly becomes sweet, mint-flavored water. Miserable structure, and miserable eye-appeal. The taste was also, as my chef would say, “not optimal.” 
    Ideas for next time: Use a jam that compliments mint, or perhaps create a sweet mint puree. Thoughts? Comment!

    My next project took place two days ago. Those who may not know me personally may have ALREADY picked up on this, but I am a huge literary nerd. So when an Eagle Scout friend of mine sent me a recipe for Swedish Hardtack, calling it his troops “lembas bread,” I immediately wanted to try it.
    Hardtack is a quintessential trail food- thick wafers of chewy, tough bread that eats well enough on it’s own, provides essential carbs for a hike, is lightweight, packable, and apparently NEVER goes bad. I have no pictures of this, but suffice to say that I will be making improvements. For those who would like the recipe, follow this link!
    http://www.quietjourney.com/recipes/swedish_hardtack.html

    That’s all the horror stories I have to offer for right now, but I WILL keep you posted! Next post will involve what’s currently in the oven- a holiday classic that I’ve never tasted before: mincemeat pie!

    Stay classy,

    The BHB