Wednesday, August 07, 2019

render edible

I had packed up my keto bread from the night before, placing it into a plastic snap-lid container and sticking it in the fridge. When I came back from work Tuesday night, I went right to the fridge, cut myself a slice of keto bread... and discovered that it tasted markedly better than it had the previous night. Not great, mind you, and only barely good, but certainly better than when it had been fresh out of the oven. The eggy taste had largely faded, as had the oppressive almond flavor. This was still far from ideal, but the bread was more edible—more tolerable—than before.

Still, I had already slated the bread for execution, having decided that the only way to rescue the remains of this loaf would be to cube up the bread and pan-fry it in my Middle Eastern-style spiced oil. Here's the result of that labor:


One realization I had, while I was slowly eating this pile of bread, was that I should have crumbled the whole thing: the crunchy, pan-fried crumbs actually tasted better than the larger cubes of bread. This thought, in turn, led me to wonder whether this might be something crunchy that could be sprinkled over, say, a gyro. In Greece, they put french fries into gyros for added heft and crunch, so why not go this route instead of using fries? Of course, if the only reason to make this keto loaf is to use it as a crumbled topping, then is the effort of making the bread really worth it? Only the Shadow knows.



4 comments:

Charles said...

Well, good to see that you were able to make something of it. Although I think the answer to the question of whether it is worth making the bread just to use as a crumbled topping would be a resounding "No!"

Kevin Kim said...

Also sprach der Schatten.

Charles said...

My first (actually only) pet was a big, fluffy Samoyed called Shadow. I remember being confused as a young child by references to the Shadow knowing....

Kevin Kim said...

...but what wasn't confusing was how wonderful Shadow tasted!