I have spent some of today learning about the 2011 #Norwegian "butter panic".
#Butter saw a serious #shortage in late 2011 after too much rain & mismanagement. #Christmas was near & prices soared to €39/NOK 300 for 250g.
#Swedish supermarkets gave butter handouts to Norwegian customers & the #Danes had a TV special to help their neighbours, resulting in 4000 buttery gifts.
It's actually an interesting study in #monopolies & the problems of #rich countries.
Because of issues with my wrists and hands, I have a hard time spreading butter. Usually I peel off a couple of curls and put them on my bagel, then close it so that it melts into the bread. This often means too much better. I don't like a lot of butter, I happily let it flow onto the plate so I don't eat at all. Then the poor #dog has a plate with about a teaspoon of #butter on it. She is doing her part by making sure the plate is clean before I put it in the dishwasher.
Ingredients:
500gr strong bread flour
225gr (leek) water
13 gr fresh yeast
10gr salt
200gr #leek
150gr dried #cranberries.
Method:
Mix and knead all ingredients
Form into a ball and rest for an hour
Shape into its final form, score & proof for 52 minutes
Bake for 35 minutes on an oven tray in a preheated oven at 200°C/392°F.
It really tastes great. You can't see the leek but you can taste it; I'd boiled them with some #butter the day before.
The lodger has left an unfinished tub of Lurpak butter behind (I'm rich beyond my wildest dreams). Intrigued to find this gauging style of butter acquisition (loved that band) which may hint at a kind of inner anger I was hitherto unaware of. #food#butter#anger
Another cracker this week as
I make Simon ponder the viscosity of tar, and Simon debates the utility of butter, in an episode that ends up being weirdly focused on dense liquids
Vegane #Butter schmelzen und mit heller #Misopaste in Wasser auflösen. #Zwiebeln halbieren und in eine Form geben, mit dem Misowasser aufgießen und erst mit Folie abgedeckt, dann ohne Folie im Ofen backen. Alle 10 Minuten begießen, bis die Zwiebeln gebräunt und ganz weich sind.
Sie zergehen auf der Zunge.
So simpel und so gut.