This is a weird hodgepodge of things from the Met. The first two are gallery 830. Last week I didn’t realize that this was the last of the galleries in the 19th and 20th century European Paintings and Sculpture section. Then we have Gallery 850, which is the only photo gallery that isn’t a special exhibit room. Finally from gallery 503 we have a special exhibit of Italian Renaissance Torah’s. What is cool about this exhibit is that every three months they are going to turn pages so that viewers get to see more of this lovely work. I had intended to go to gallery 900 to start modern and contemporary, but I was thwarted by gallery cleaning…Hopefully the 900s will be open next week…if not I will have to figure something out because the 900s signal the end of the Met galleries!

  1. potato latkes at Russ and Daughters, with applesauce and sour cream
  2. Shun Lee Palace- back in the day, this used to be the go to place for Chinese food in the city if you wanted the experience to be a little fancy. Alas, this restaurant has lost its luster, but I do appreciate the lazy susan in the middle of the table. I will also state that the duck egg rolls were pretty good

Some people asked me how I got a great crust on my bread. I use this kitchenaid bread bowl- it’s an attachment to my Kitchenaid stand mixer. You mix, proof and bake in the same vessel.

During the first half hour of baking, you keep the lid on, sort of like steaming the bread. Then you take it off, continue baking for about ten minutes, and the crust gets nice and crispy.

23 thoughts on “I came, I saw, I ate- 5/21/23

  1. I’ve heard that- about the steam- from other bakers but their technique has to do with spraying water somewhere? I can’t resist good bread so if I baked I would either have to make really crappy bread so I couldn’t eat it or resolve that I would be carb loading and gaining ridiculous amounts of weight. I think I could eat an entire loaf- with good butter of course- per day πŸ™‚

    Liked by 1 person

    1. I cut the loaf into quarters and freeze. I let it defrost a bit then pop it into a low oven. I tried the butter from the farmers markets last week….sooooo good

      Liked by 2 people

  2. Not only didn’t I know about the bread attachment for your mixer, I have a hand mixer so the attachment wouldn’t work for me. The only bread I make is a Finnish Cardamom braid that my grandmother used to make.

    Liked by 1 person

  3. So many interesting places to see and things to do. In my little city there is a museum which was once a ship that plied the fur trade along the Athabasca river and not far from there a heritage village, which I love. I have a great love for history! I will post photos one day soon of the culture in my little bit of the world. πŸ™‚

    Liked by 1 person

  4. Thank you for the extra info on the crusty bread making, I was one of those who asked! May I ask what the bowl is made of?

    Speaking of attachments, do you think they would have frowned on asking for ketchup with those yummy-looking potato latkes? πŸ™ƒ

    Liked by 1 person

    1. It’s some sort of ceramic. For me, this is a great way to make bread. I plan of experimenting with different addins and flours. I think they would cry if you asked for ketchup!!πŸ˜‰

      Liked by 1 person

  5. I love that people can have strong opinions about food and still be civil. I had never heard of the bread maker attachment. It sounds like a winner—except for those pesky carbs someone mentioned. But I have a thought: just as diet Coke used to cancel out the calories in chocolate, maybe real butter would cancel out the calories in bread. It would be worth a try!πŸ˜‰

    Liked by 1 person

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