[Update: this video is also available on YouTube.]
The video clip I mentioned the other day is all done and dusted – at least as much as it’s ever going to be. I’m still feeling a bit weak from my food poisoning and get quite light headed very easily, so I’m just not going to edit this sucker anymore. And it probably needs a bit more cutting. I think it’s funny as is, but still overlong by probably 3 minutes.
About ‘Earth Sandwich’
Ze laid a challenge on his site to create the first Earth Sandwich, this is a piece of bread on opposite sides of the globe placed on the ground. I placed mine in my front yard, the opposite happened to be on land (which isn’t true of most of the entrants who placed their bread in North America – resulting in a sandwich that needs its other half in the middle of the Indian Ocean) in Spain.
Some really cool guys (Canadian brothers Jon & Duncan from Scourist.com) flew from London to Portugal, then drove into Spain and with the aid of their GPS handset found their way to the exact opposite side of the planet, where they placed their half of the Earth Sandwich. They released a clip of their escapades, and I didn’t want to be left out so I made a clip of my own – even though my expedition was far, far less exciting or cool.
Amazingly, by our powers combined, we beat everyone else on the planet.
Even so, to make up for the un-cool-ness of the placement of my half of the sandwich, I had to resort to farce, sound effects, and speeding up my footage.
I think it’s hilarious, but I’m very very sick right now, so you’re free to disagree. (Either way, leave a comment, it’s fast and easy.)
About this clip
It’s pretty big, so if you’re not on broadband, it might not be worth the wait. It’s encoded to MP4 so it could be worse. Quicktime will play the file nicely, as will VLC, or I guess Windows Media Player might be able to do it if you keep quite up to date.
Any further hypothetical video clips will certainly be a lot shorter and smaller.
4 tsp yeast
300ml warm water
3 tsp salt
Mix the flour and yeast in a large bowl until evenly distributed, then add warm water and mix well for a minute, finally add the salt and knead well for about 15 minutes.
Roll out into 2 or 3 rough baguette shapes, place on a lightly floured baking tray, then cover with a cloth and put somewhere warm for 20 – 30 minutes to raise. (I put mine in the hot water cupboard.)
Score each baguette 5 or 6 times with a sharp knife, then bake in a pre-heated oven at 240c for about 30 minutes. Keep a good eye on them, you’ll notice that while I said mine looked good, they were actually pretty dark brown (but they really were very delicious). I’ve cooked this recipe a bunch of times, and our oven seems to have some difficulties maintaining the even temperature, so it hasn’t been quite the same twice.