in Switzerland, you have fried potatoes called rosti. In the united states, we call them hash browns. in Switzerland you don’t eat them at breakfast. in the united states, that seems to be the only time you eat them. throw in a little French and you get a delicious hybridization!
I flipped my days around and my normal schedule of getting up early, praying, meditating, and brainstorming had some extra time to do what I really enjoy a great deal…that being cooking and sometimes baking. will I ever be a great chef or patissier? no, I won’t. can I make decent meals, sauces and deserts? yes. I enjoy it so long as it never becomes a job.
so I am getting to cook these past few days, and I am enjoying it. the past year or two has me being a nomad of sorts where the idea of home has me designing some really old ideas called loftwerks that simply are a home in road cases that you throw in a truck with all the other equipment and roll it off and open it to have a sense of home no matter where you are on the planet.
in the mornings, I am going omelet crazy and simply having basic fun in the kitchen. homemade hash browns that would make the founder of waffle house weep because they taste delicious and are actually a bit healthy too. it's odd, later today I will start to make my own pizza dough and sauces to experiment with the idea of homemade bread. I blame this on Switzerland as I have to confess they have amazing all around great bakers with breads.
what does this have to do with the price of bread? I guess it simply amazes me how poorly the USA tends to eat with our instant gratification diet. I am not here to make a judgment on anyone, as I love food and I will squeal with delight if I walk past a buffet somewhere. but since all the vertical farming and closed environment farming testing…you simply can’t beat the flavor and taste of having your garden right in your kitchen and do scratch cooking.
as for the price of bread. I had a seemingly simple, yet so delicious dish in the French-speaking part of Switzerland. it was a bratwurst served over a plate of rosti and they brought what was seemingly an onion soup sauce that you poured over it.
simple, hearty, delicious, and it should be easy to replicate. thus…I am working up the best way to make the quasi rosti-hashbrown. they hybridization of the best of Switzerland and the innovation of the USA.
in a perfect world, you work, live, grow, cook, exercise, and share the foods and drinks with anyone that is thirsty or hungry for food, knowledge or growth – in the same space. that is the path I am working to make a reality for all.
with that in mind, I have to crank out some tutorials in three 3d software programs that some of my fabricators use…have a great day. eat well, think well, pray well, grow! I will probably be making a mess with flour and yeast later today after my eyes fall out from computer modeling,...but it all will be worth it, and probably spoil myself with homemade, fresh pizza. (thankfully i have no desire to get a cow and learn to make cheese too)