Attack of the starches...

This was breakfast in day two of Breads-- a loaded personal 10" pizza. I've got some pepperoni, salami, mushrooms, artichoke, onions, oregano, a mozzarella/provolone blend of cheese and fresh mozzarella on that bad boy. I also tossed some red pepper flakes on it to finish it off. Needless to say it was delicious, and I will not be eating lunch today because of it...

To the left are the other two products of Breads this morning, baguettes! The one of the far left is a Bâtard-- a short, fatter version of the baguette. The origin of the word is French, which literally translates into 'bastard.' Quite the tasty bastard for sure!

The loaf next to it is an Epus. The point of this style of the loaf is to look like the wheat stalk. This angle may not be the greatest to display it, but it really does look like wheat. It also makes the bread easy to tear into servings for people...very cool. The look can be accomplished by using scissors to snip the bread at an angle deep into the dough, but not through it. You then alternate which way the snipped pieces lie to produce the wheat effect when baked.

The...uhh...sculpture(?) also pictured here is my tallow sculpture. Tallow is a mixture of bee's wax, rendered lamb fat and a chemical binding agent that is escaping me currently. Mind you lamb fat is traditional, the tallow we're using has shortening in it. Anyway, it's a display piece (and work in progress, no laughing) due at the end of my Catering and Buffet class.

And yes, that's a rabbit. Right now it looks straight out of Matt Groening's "Life in Hell." I will post more pics of that as I work on it and, eventually, the finished product.

Talk about a fun day of classes. Breads is going to gain me five or more pounds this month. Both loaves immediately went into the freezer for later consumption. A single man can't eat this much bread all at once...it's impossible.