Today I made garlic bread.

You add flour, water, salt, and most importantly, yeast. When baking bread, you have to let the dough rise.

No reasonable intervention will significantly increase the speed the dough rises for really good bread, possibly the best bread in the world.

No matter how much you yell at the bread, the dough will only rise to the sufficient amount after a given amount of time.

If you go to the store for the mass distributed stuff, the copy pasted churned brand, whatever it is, will never compare to homemade bread.
If you get the store bought stuff, it’s optimized for shelf life, which always detracts from the quality of the immediacy of the homemade stuff.

If you go to a bakery, it’s better, but never as good as the manual kneading you can do for yourself for what you want.
Bread making is simple, and world-class bread making is even simpler than what you may think. Mostly because humans converge on the flavors, texture, and content of their perfect bread.

But world-class bread does have shared constants of quality you can get only from the best.
Flavorless bread is bland. I’m a huge fan of personal choices I get with the categorization one has under the term “garlic bread.”

“Garlic bread” gives me flexibility to experiment with some wild ingredients, knowing it’s always going to be delicious, just in different ways.
Garlic bread is made differently throughout the world, even if it seems to have come from one specific place at some point in the past.

But regardless, the vastly plentiful, worldly takes on garlic bread as a result have a decentralized deliciousness I can never get over.
That said, some bread is funky. I don’t understand why some cultures make their bread with yogurt, or even more outrageous ingredients. Like it’s almost against my worldviews on bread.

But fundamental constants led to why those ingredients combos came to be. I respect them.
But if you don’t add yeast to your bread, it’s guaranteed to be absolutely inferior to any of the stuff with it.

You absolutely must add yeast, a unicellular fungi from eons of networking, and absolutely must allow that yeast enough time for your dough to rise. It’s necessary.
Some critics may attack me for even saying yeast is necessary, but I will die for my yeast-rising bread.

The collective consensus and consciousness ingrained in human evolution craves the yeast, the mushroom network of legacies past. My bread rises, superior to impatient plebs.
So tonight, regardless of such takes from any culture, I will enjoy my bread and the decentralized network of centralized recipes from around the world.

Because as long as it’s garlic bread with yeast made with the fundamental ingredients, it will converge to something good.
If you try to steal my garlic bread recipe, you won’t be able to match my world-class bread, because the knowledge of my bread recipe is continuous; it’s not a single algorithm.

I make it myself with the ingredients, let the dough rise whatever the conditions, and enjoy it 🥖☺️
Homemade garlic bread in a Solo cup. Yum 🤤

More from Food

Friends. I would like to share my favorite food and drink discoveries from last year, many of which only came about because of the pandemic. Restaurants demonstrated their resilience and creativity month after month. Crappy photos courtesy of my phone. Long thread alert:

.@TheGreenZoneDC still serves some of the most interesting cocktails in D.C. To get them delivered, you have to purchase one food item. That's how I continued to fall in love with their muhammara (red pepper, walnut, and breadcrumb dip with pomegranate).
https://t.co/22lf4iRjib


.@SUSHITARO_DC shelled out for great to-go packaging worthy of what's inside. Like this tuna-only chirashi (tekka chirashi). https://t.co/U51mtcFWIn


.@BombayClubDC is becoming one of D.C.'s longest tenured restaurants. When you're really hungry and craving Indian, try their dinner tiffin with tandoori salmon, lasooni palak, dal makhani, lemon cashew rice, and naan. The lentils are so rich and smoky. https://t.co/r6GxIW64sJ


Whenever we celebrated a special occasion with a pair of friends in the backyard, we ordered a paella feast for four from @jaleo. Comes w/ a paella of choice, gazpacho, salad, bread, tortilla Española, and flan. You can keep the paella pan! https://t.co/LTnSBUi4nN

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हिमालय पर्वत की एक बड़ी पवित्र गुफा थी।उस गुफा के निकट ही गंगा जी बहती थी।एक बार देवर्षि नारद विचरण करते हुए वहां आ पहुंचे।वह परम पवित्र गुफा नारद जी को अत्यंत सुहावनी लगी।वहां का मनोरम प्राकृतिक दृश्य,पर्वत,नदी और वन देख उनके हृदय में श्रीहरि विष्णु की भक्ति अत्यंत बलवती हो उठी।


और देवर्षि नारद वहीं बैठकर तपस्या में लीन हो गए।इन्द्र नारद की तपस्या से घबरा गए।उन्हें हमेशा की तरह अपना सिंहासन व स्वर्ग खोने का डर सताने लगा।इसलिए इन्द्र ने नारद की तपस्या भंग करने के लिए कामदेव को उनके पास भेज दिया।वहां पहुंच कामदेव ने अपनी माया से वसंतऋतु को उत्पन्न कर दिया।


पेड़ और पौधों पर रंग बिरंगे फूल खिल गए और कोयलें कूकने लगी,पक्षी चहकने लगे।शीतल,मंद,सुगंधित और सुहावनी हवा चलने लगी।रंभा आदि अप्सराएं नाचने लगीं ।किन्तु कामदेव की किसी भी माया का नारद पे कोई प्रभाव नहीं पड़ा।तब कामदेव को डर सताने लगा कि कहीं नारद क्रोध में आकर मुझे श्राप न देदें।

जैसे ही नारद ने अपनी आंखें खोली, उसी क्षण कामदेव ने उनसे क्षमा मांगी।नारद मुनि को तनिक भी क्रोध नहीं आया और उन्होने शीघ्र ही कामदेव को क्षमा कर दिया।कामदेव प्रसन्न होकर वहां से चले गए।कामदेव के चले जाने पर देवर्षि के मन में अहंकार आ गया कि मैने कामदेव को हरा दिया।

नारद फिर कैलाश जा पहुंचे और शिवजी को अपनी विजयगाथा सुनाई।शिव समझ गए कि नारद अहंकारी हो गए हैं और अगर ये बात विष्णु जी जान गए तो नारद के लिए अच्छा नहीं होगा।ये सोचकर शिवजी ने नारद को भगवन विष्णु को ये बात बताने के लीए मना किया। परंतु नारद जी को ये बात उचित नहीं लगी।