Cooking thread, anyone?

[Whitenuckler]

Dutch oven. 400F for 40 minutes. Cover on all the time. Parchment paper. I have a whole routine that starts the day before. It's a big deal to make, but it lasts me for at least a week (just me). I MUST have it with my eggs.

Sour Dough Bread day

 

[EatenByLimestone]

Ok, here’s my bread contribution for the week. Yesterday I saw we had 3 bananas starting to really get ripe. A banana bread that is already half gone, and a new one for me, spelt einkorn, and kamut waffles!

 

[EatenByLimestone]

Id like to make those McDonald’s McGriddle buns/pancakes. I’m sure it’s just a substitute of maple syrup for sugar and buttermilk. I’ll try it sometime.

 

[Pinesmoke]

Smoked a chuck today. 😘

Came out jummy.

 

[Whitenuckler]

View attachment 338314View attachment 338315View attachment 338316
Smoked a chuck today. 😘

Came out jummy.

Thank kind of reminds me of my brisket. That sure looks good. I heard on the radio here that one person's favorite is braised lamb using local PEI lamb. I might try that. I have been getting good local rib eye steaks that I cook just in a frying pan in about 10 minutes medium rare.

 

[EatenByLimestone]

PEI lamb? I thought you guys only did potatoes!

 

[Whitenuckler]

PEI lamb? I thought you guys only did potatoes!

Springwater Farm

LAMB, HAY, STRAW, SHEEPSKINS

springwaterfarm.ca

They look yummy to me, plus nice lambskins

 

[EbS-P]

Smoked Pork loin was on the menu tonight. We can get 3-4 meals out of that much pork. We will do a stroganoff later. This week a pork cubano sandwiches. Anything left will go into a fajita mix.

Ribs happened to be on sale. The smoker was hot. They will be finished in the oven later this week! No after photos. Sorry 😞

 

[EatenByLimestone]

Well, jumped back into baking full bore today. I started by grinding the berries for a loaf of rye. While it was rising the kid came home and we decided to make pizza tonight.

I didn’t have any dough frozen. I asked her if we should try a rye pizza crust. She was game to try it so I cut a third off the dough and rolled it out. She made the pizza on top of it. It came out pretty well, we would have liked a crispier crust. Interesting flavor though.

The rest of the dough went in the oven next and made 2 small rye loafs. I always split a little off and make my aunt some. It gives me an excuse to check in on her. We normally can’t finish a whole loaf anyway.

I mixed up a regular loaf of dough to split into regular pizza dough for the freezer. It’s a quick and easy thaw and bake. The alarm should be going off soon to tell me it’s time to bag it and toss it in the freezer.

Oh, I guess on Thursday I got back in with a load of waffles. They’re almost gone. They’ll probably be finished tomorrow morning.

 

[DuaeGuttae]

I cooked a new recipe for fish tonight. The main part of our meal was tabbouleh, but I had some tilapia in the freezer that I thawed today. I decided to try a crispy breaded fish to make it a little more appealing to the younger children, and it was a hit.

Crunchy Batter Fried Fish (No Beer) Recipe - Food.com

I had great reviews with my other fish recipe recipe #104409. But I'm always striving to improve. I did some experimenting, and this fish batter is gr

www.food.com

I used this recipe but did not use club soda but just eight ounces of plain water. I also used just a thick layer of oil in my pan rather than deep frying. It still turned out quite well, though I probably should have cooked in batches rather than filling my pan. I think I'll be making the recipe again, and I'll need to remember that.

 

[Whitenuckler]

Reuben - Sour Dough - Fork and Knife Required on This One

 

[Whitenuckler]

Reuben - Sour Dough - Fork and Knife Required on This One

Large one using the heart of my sourdough bread

 

[thewoodlands]

A few days ago I made two Baguettes, I needed to score them deeper before they went in the oven. They tasted really good and the wife liked them.

The first picture is the yeast proofing, the second is the top and the third picture is the bottom.

 

[EatenByLimestone]

Nice! My wife wants me to make some. I’ve been holding off, lol.

 

[thewoodlands]

Nice! My wife wants me to make some. I’ve been holding off, lol.

You better make it, you know what they say, two baguettes makes that to do list shorter. I just finished off the first baguette with some soup.

I might make the Dutch Oven bread again, I changed the flour from the original recipe but didn't up the amount of water so the dough was a little dry coming of the dough hook. We'll see if we can make some chili, that bread would be nice with that.

 

[Whitenuckler]

You better make it, you know what they say, two baguettes makes that to do list shorter. I just finished off the first baguette with some soup.

I might make the Dutch Oven bread again, I changed the flour from the original recipe but didn't up the amount of water so the dough was a little dry coming of the dough hook. We'll see if we can make some chili, that bread would be nice with that.

If this cold weather keeps up I'll be baking bread and making soup!

 

[thewoodlands]

I made some stuffed Eggplant Parmesan a week or so ago, the stuffing was good but I'll do some things different next time.

 

[thewoodlands]

If this cold weather keeps up I'll be baking bread and making soup!

Some hot soup is always nice on a cool day with some warm or fresh bread.

 

[Whitenuckler]

Some hot soup is always nice on a cool day with some warm or fresh bread.

I used to make a huge pot. It took two days. First day was making stock. Second day was the soup. Then I had about 6 containers for the freezer and 6 for the fridge.

 

[begreen]

Today's bread came out perfect.

 

[Whitenuckler]

Today's bread came out perfect.

View attachment 338921

That looks really good ! You might want to reduce the heat and time a bit and cut back on the loose flour on top. Nice "ears"

 

[begreen]

It's a whole grain sourdough. They tend to be on the darker side and need the heat and time. This one is near perfect. The rice flour finish is intentional. It's an artisan loaf thing.

 

[EatenByLimestone]

That looks great! Is that a yeast bread or a soda bread?

 

[Whitenuckler]

It's a whole grain sourdough. They tend to be on the darker side and need the heat and time. This one is near perfect. The rice flour finish is intentional. It's an artisan loaf thing.
View attachment 338923

Oh ! OK Well then you're right! It's perfect. I was making a comparison to mine (50/50), and I know if I overcook it it gets tough on the outside. Also I have noticed that once I prepare the top with a nice dusting before letting it rise, that's it for flour. I do put some flour on the bottom of my bowl that I let it rise in, then I get that white effect. I know how hard it is to do 100% whole wheat, which is which I do 50/50 organic flours. You have a good rise. I have a seedling heater in my cupboard to make a warm spot. It is a good place to start seeds and warm up exterior caulk. Do you feed your starter every day? I keep mine in the fridge and bring it out to make a "sponge" the day before. Then it goes back in the fridge. I only make bread every week or so.

 

[begreen]

That looks great! Is that a yeast bread or a soda bread?

Sourdough.

Do you feed your starter every day? I keep mine in the fridge and bring it out to make a "sponge" the day before. Then it goes back in the fridge. I only make bread every week or so.

Similar here. The starter gets fed once a week. We're fortunate to have superb quality flour available that is locally (western WA) grown but we're open to different ideas and methods. We should compare recipes.