Cookies, Checklists, and Social Media

Buckwheat Black Sesame Cookies

My recent culinary kick has been trying out new flours. I'm well versed in using AP/Bread/Cake, whole-wheat, '00', and almond flour, but have only on occasion used different forms. A few days ago I used kamut, today buckwheat, and next will probably be teff. All these flours have distinct flavor profiles that can be utilized to create pastries with an unexpected (and hopefully good!) taste. These cookies (above) are very unique. When baked the buckwheat has a very nutty aroma, paired with the sesame seeds you wind up with a cookie reminiscent of peanut-butter and a strong umami flavor not typical to cookies. I quite like them.

In other news. I've added a checklist to linedry's website so everyone who's interested can see what we're up to, and where we are on our pre-opening "to-do" list.

Speaking of updates. I opened a twitter account (@linedryla). I've avoided it thus far, not for any real legitimate reasons, but basically I didn't really get how it worked and am slightly social-media disabled. But, social networking is now a common place method of marketing and communication in the culinary industry. If you don't believe me, type in any chef, restaurant, or personality. I assure you, almost all of them have one, and I would be doing my business a dis-service by not having it. Free marketing right? Also, another thing to keep up on. Though, I have to admit I did find a few purveyors I'm now very interested in as well as a couple organizations (like this one) I'd love to get involved with.