PIKUNIKU IS AN ONLINE PICNIC BETWEEN TWO DESIGNERS WHO LIKE CUTE STUFF, NASTY STUFF, AND JAPANESE STUFF TOO
Displaying all posts tagged as 'bread'.
العيش و العشوائيات: العلاقة بين رغيف العيش و النمو العمراني في المدن المصرية
Egypt, once the breadbasket of the Mediterranean, is the world’s biggest importer of wheat and grains. Egyptians are the world’s biggest consumers of bread per capita. Over the years Egypt’s dependency on…
Yeasty goodness shaped like a critter.
From Japan, with love.
—MR
BREAD: — 13 cups flour — 6 cups water — 9 t. active dry yeast — 4 t. baking powder — 4 t. salt — black or white sesame seeds or poppy seeds to roll into bread
SAUCE: - 2 t. flour - 2 t. baking soda - 1 1/3 c. water
1. Dissolve yeast in 400 ml warm water, and let it stand for 3 minutes.
2. Mix the flour, baking powder, and salt together in a separate bowl. You may need to add up to 5 1/2 ADDITIONAL cups of water gradually to get the correct consistency.
3. Pour the yeast mixture and the rest of the water into the center of the flour. Fold dry ingredients into wet, and mix until combined.
4. Knead dough for 15 minutes, or until dough becomes smooth and elastic.
5. Divide dough into 8 round pieces on baking sheets that have been floured.
6. Cover with greased wax paper, and let sit in a warm place to rise for 1 1/2 hours (until doubled in bulk).
7. Once the dough rises, separate each piece of dough into small pieces half the size of your palm. You will probably need to use a good amount of flour to roll bread. Roll with floured pin on floured board, until as thin as possible. Sprinkle sesame seeds into bread, and roll them into bread.
8. Place all sauce ingredients in microwave safe dish, and microwave for a minute or two.
9. Put bread on grill and brush with sauce. Grill for no longer than 4-6 minutes.
Copy breads. MC
Bread protest poster design, which reads “where are you my dear” in Amman, Jordan, photo from France24.
Kefaya “Bread Protest” in Egypt, photo by Alexandra Sandels.
スズの甘いパンすることができます
My roommate and fellow Sandberg Institute designer Judith van der Velden was busy this afternoon making Danish sweet breads. She’d just returned from Copenhagen and couldn’t wait to try making the dish at home. This reminded me of some interesting sweet buns I had once in Japan, which then reminded me of one of the strange things that gives such interest to food and design culture: the collision of radically different ideas. Take bread and cans for example.
In the summer of 2004, when I arrived in Tokyo’s Nihonbashi district around 4 in the morning, there weren’t many places to eat a pre-petit déjeuner. That is, until I discovered Japanese vending machines. I found canned coffee and café au lait for sale, as well as this weird canned sweet bun, like the ones pictured here. It was a little dry, but flavorful nevertheless. It may not have been a culinary masterpiece, but it was definitely the ultimate object of surprise and convenience.
—MC
This theme is Oedipa Maas by PH.
