tag:blogger.com,1999:blog-1043567387409721448.post8282077306292282492..comments2024-03-16T10:29:53.692-05:00Comments on lisa is cooking: Black Pain d'Epilisa is cookinghttp://www.blogger.com/profile/11880633141546012855noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-1043567387409721448.post-22351883821767637962014-07-23T13:15:27.989-05:002014-07-23T13:15:27.989-05:00Wow, what gorgeous color! Love that. Never thought...Wow, what gorgeous color! Love that. Never thought to use squid ink in bread -- fun idea. I have thought, though, about buying better flour. Even to the point of buying grain and milling it myself. But then I lie down and rest until the thought leaves me. ;-) I should source better flour, though. Fun post -- thanks.Kitchen Riffshttps://www.blogger.com/profile/09334461438904669081noreply@blogger.comtag:blogger.com,1999:blog-1043567387409721448.post-20238030357106826042014-07-22T22:17:16.799-05:002014-07-22T22:17:16.799-05:00OMG Lisa, what a beautiful and intriguing recipe.....OMG Lisa, what a beautiful and intriguing recipe...I love the color of it...beautifully done.<br />Enjoy your week :DJulianahttp://coloryourrecipes.comnoreply@blogger.comtag:blogger.com,1999:blog-1043567387409721448.post-661967129167182062014-07-22T13:06:40.983-05:002014-07-22T13:06:40.983-05:00This recipe is intriguing and I bet the bread is w...This recipe is intriguing and I bet the bread is wonderful. Blessings, Catherine Catherinehttps://www.blogger.com/profile/04945906301035526440noreply@blogger.comtag:blogger.com,1999:blog-1043567387409721448.post-59240684173008337032014-07-22T01:49:54.280-05:002014-07-22T01:49:54.280-05:00The only other place where I have seen squid ink b...The only other place where I have seen squid ink being infused in cooking is Master Chef! I have learnt so much by visiting your blog posts...new ingredients, new ways of cooking and some great recipes. easyfoodsmithhttp://www.easyfoodsmith.com/noreply@blogger.comtag:blogger.com,1999:blog-1043567387409721448.post-17553837376702296672014-07-21T18:08:00.148-05:002014-07-21T18:08:00.148-05:00Oh Lisa your creativity and willingness to always ...Oh Lisa your creativity and willingness to always try new recipes is such a joy. I love seeing what you do next.<br />What is your cookbook collection up to?vanillasugarbloghttps://www.blogger.com/profile/04326351678882055985noreply@blogger.comtag:blogger.com,1999:blog-1043567387409721448.post-15680561621030967162014-07-21T16:31:02.959-05:002014-07-21T16:31:02.959-05:00Er, Lisa! Sorry about that :)Er, Lisa! Sorry about that :)Viviane Bauquet Farre - Food and Stylehttp://foodandstyle.com/noreply@blogger.comtag:blogger.com,1999:blog-1043567387409721448.post-90268907992129563242014-07-21T16:25:22.645-05:002014-07-21T16:25:22.645-05:00I completely agree that, in this world of "fo...I completely agree that, in this world of "foodie" discernment, grains get left behind far too often. The color of this bread is amazing, MJ!Viviane Bauquet Farre - Food and Stylehttp://foodandstyle.com/noreply@blogger.comtag:blogger.com,1999:blog-1043567387409721448.post-29560646307958239082014-07-21T06:50:15.231-05:002014-07-21T06:50:15.231-05:00That looks amazing - I have never seen bread that ...That looks amazing - I have never seen bread that colour before.Suzanne Perazzinihttp://www.strandsofmylife.comnoreply@blogger.comtag:blogger.com,1999:blog-1043567387409721448.post-20279885036700822272014-07-21T01:23:51.825-05:002014-07-21T01:23:51.825-05:00we could have never thought about making this brea...we could have never thought about making this bread with this lovely tint...have seen the lighter version but this looks outstanding,thanks :-)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1043567387409721448.post-39041080723346157852014-07-20T19:07:41.205-05:002014-07-20T19:07:41.205-05:00The color is mesmerizing. Wow! It's so true th...The color is mesmerizing. Wow! It's so true that we take wheat for granted and don't realize the true flavor it ought to have. Plus, it's discouraging how industrial wheat is being grown with higher levels of gluten just to appease our taste for softer whole-grain bread. Carolyn Junghttp://www.foodgal.comnoreply@blogger.comtag:blogger.com,1999:blog-1043567387409721448.post-66424782214735720652014-07-20T17:49:19.396-05:002014-07-20T17:49:19.396-05:00The Martens quote is so true! In France, one would...The Martens quote is so true! In France, one would never do such a thing...I try to go to whole Foods and buy the best breads and when in Ft Lauderdale, there is a fabulous French bakery...the breads are divine. <br />I so rarely make bread now that the kids are gone. Love the info about whole wheat bread. (Had brunch at one of my favorite restos today and their pastry chef makes a whole wheat biscuit that is to die for. I've tried at home, but can't quite get it. Will ask for the recipe when next I go.)<br />Your bread looks marvelous and so does the book. Hope to see lots of recipes coming our way!Barbarahttps://www.blogger.com/profile/10038190964528332030noreply@blogger.comtag:blogger.com,1999:blog-1043567387409721448.post-91111936662397522492014-07-19T11:56:17.945-05:002014-07-19T11:56:17.945-05:00this is really unexpected and exciting! cool post,...this is really unexpected and exciting! cool post, lisa!gracehttps://www.blogger.com/profile/02368850949339758604noreply@blogger.comtag:blogger.com,1999:blog-1043567387409721448.post-44212914498868738202014-07-18T11:59:20.342-05:002014-07-18T11:59:20.342-05:00Lisa this post is filled with magic! Such a phenom...Lisa this post is filled with magic! Such a phenomenal recipe, I only wish I could try a slice of the Black Pain d'epi! Debhttp://eastofedencooking.comnoreply@blogger.comtag:blogger.com,1999:blog-1043567387409721448.post-80764663245878136162014-07-18T11:06:20.133-05:002014-07-18T11:06:20.133-05:00In complete awe! Not only for the color of the br...In complete awe! Not only for the color of the bread, but your perfect job with the shaping and cutting. I had a very pathetic performance on my only attempt at epis, and ran away from trying it again ever since.<br /><br />I am easily scared... ;-)<br /><br />great post, Lisa!SallyBRhttps://www.blogger.com/profile/00590630253354085944noreply@blogger.comtag:blogger.com,1999:blog-1043567387409721448.post-43864666484458180242014-07-18T07:02:01.342-05:002014-07-18T07:02:01.342-05:00I never realised how delicious black pain d'ep...I never realised how delicious black pain d'epi could look - what a stunning recipe :D<br /><br />Cheers<br />Choc Chip Uru Choc Chip Uru @ Go Bake Yourselfhttps://www.blogger.com/profile/10565188666150518885noreply@blogger.comtag:blogger.com,1999:blog-1043567387409721448.post-11829309599706048492014-07-18T06:53:48.962-05:002014-07-18T06:53:48.962-05:00Really interesting recipe and brilliant colour in ...Really interesting recipe and brilliant colour in the bread too.Caroline Taylorhttp://www.allthatimeating.comnoreply@blogger.comtag:blogger.com,1999:blog-1043567387409721448.post-13768113041038513032014-07-18T03:12:22.274-05:002014-07-18T03:12:22.274-05:00Goodness, I didn't know what it was when I say...Goodness, I didn't know what it was when I say it! The little breads look fantastic... everything: the shape, the color, the crust! Yum!<br /><br />ela h.<br />Gray ApronDisplay namehttps://www.blogger.com/profile/08815693299863317210noreply@blogger.comtag:blogger.com,1999:blog-1043567387409721448.post-68071914655932034222014-07-18T01:25:42.725-05:002014-07-18T01:25:42.725-05:00Superb! Your pain d'épis look fabulous. That i...Superb! Your pain d'épis look fabulous. That is such a great color.<br /><br />Cheers,<br /><br />RosaRosa's Yummy Yumshttps://www.blogger.com/profile/04130051839810091958noreply@blogger.comtag:blogger.com,1999:blog-1043567387409721448.post-11328767290571992392014-07-17T22:09:57.100-05:002014-07-17T22:09:57.100-05:00Hi Lisa,
I'm always amazed at how you approach...Hi Lisa,<br />I'm always amazed at how you approach a recipe. So much thought and research not to mention that dire need you have to create. It really is a gift and I really do appreciate it:)<br /><br />I have heard of people using squid ink which always reminds me of the days when I was younger and had to clean the calamari. I don't know about now but back then the ink definitely did stain. I'm assuming you buy it packaged? <br /><br />I had no idea you could change sourdough from one wheat to another very interesting. <br /><br />You have done all your research, time and effort a great justice serving this bread to us. Thank you so much for sharing, Lisa...~~louise~~https://www.blogger.com/profile/07335196139849995706noreply@blogger.comtag:blogger.com,1999:blog-1043567387409721448.post-69703411921334233452014-07-17T22:01:04.848-05:002014-07-17T22:01:04.848-05:00I grind my own wholewheat flour...it tastes so muc...I grind my own wholewheat flour...it tastes so much nuttier and better. The black pain depi look awesome!Angie's Recipeshttps://www.blogger.com/profile/14978978261098754954noreply@blogger.com