Okay, here's the thing: I really like this song and I was showing my friend, Susanna, how to upload YouTube videos onto her "house demo" blog. I used this video as an example and then decided to just leave it on, for your viewing pleasure.
Here's Susanna's video. It shows her house being creamed into oblivion by an awesome hunk of yellow iron. Check out the heavy machinery finesse and Camel's Hump Mountain in the background.
Enjoy!
-the compost maven
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4 comments:
Hi Compost Maven! I found my way here from the dtwof blog. I tried posting a comment about the bread yesterday, but something went wrong, so I am trying again.
The demolition video is awesome!!!
I think it is really cool that you are making bread with a sourdough starter. I have been doing that for quite some time now and it has sort of become part of the family, as you say. I would second the suggestions about the pizza stone and the steam. Oil does not make the crust any crispier, it makes it softer. Letting it rise in the fridge (a lot longer) also makes the taste more interesting and requires less kneading. I do not turn the heat down, but bake it at high heat (450) throughout, unless it is a very large loaf, in which case I bake at 400. The great thing is that you can make bread in many many ways, and it is so much fun exploring all the possibilities.
Since you are the queen of waste free living, I want to suggest making yogurt with the heat that is left over in the oven (I use a large pyrex bowl full of milk, it comes to a boil and then cools down, at which point I put in some yogurt and leave it in with the light on overnight). Especially if you use a pizza stone, it stays warm a long time and it is perfect to have fresh bread for dinner and a fresh batch of yogurt in the morning!
iara, that yogurt idea is so awesome! I've always been a total yogurt freak. Except when I was a kid and we had to make and eat goat yogurt... In fact, I think I'll have to make a post just on yogurt@ A few years ago I calculated my yogurt intake as being approximately equivalent to my body weight every 4 months! Okay, I've cut back a tad since then but still. Anyway, I'm definitely gonna try that as soon as Alison finally buys that pizza stone! Don't worry, I'll be sure to make a post when that happens.
With respect to the question (on Alison's blog) about finding your way here via Alison's blog, I think it's totally cool to drift around from blog to blog or whatever, no matter what the origin or motivation. It's all good.
cheers!
holly
a.k.a. the moose
Excavator love!
Wow Holly, thanks so much for the personal response! I am also a yogurt freak and look forward to your article about yogurt. Good luck with the pizza stone. I would recommend getting the really large one that takes up the whole oven rack and just leave it in there all the time - it evens out the temperature and everything cooks better.
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