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scrublover

Turbo Monkey
Sep 1, 2004
3,030
6,586
Tater tot, onion, red bell and jalapeño pepper latkes. Featuring roast paprika, cumin, garlic, S&P.

No pic of the final. Eaten with caramelized onion and tzatziki.

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scrublover

Turbo Monkey
Sep 1, 2004
3,030
6,586
Peppers awaiting the roasting.
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Coconut rice.
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Chx thighs in sesame oil, soy sauce, Hot & Spicy Bachan's Japanese BBQ sauce.
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Pork loin slathered in a Sriracha and sesame oil goop.
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Slaw of daikon radish, carrot, Napa cabbage, red cabbage. Mayo, S&P, sugar, Chinese hot mustard. Mrs. Scrub LOVES coleslaw. She's already eaten near half what I made.
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One beggy old lady who assures me she is DYING OF STARVATION.
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SkaredShtles

Michael Bolton
Sep 21, 2003
66,366
13,203
In a van.... down by the river

HardtailHack

used an iron once
Jan 20, 2009
7,025
6,117
:fancy:


Mmm... sassijes. :drool:
They look a bit sad but they are tasty, supposedly Angus beef sassij, but the bit I care about is that they sneak a little bit of brown sugar in to them, yum.
And I drank beer and listened to Bouncing Souls as I cooked, win win win.
 

rideit

Bob the Builder
Aug 24, 2004
23,752
11,842
In the cleavage of the Tetons
We use them for thanking people for various things. Our M.O. is to bake four loaves every two weeks, and give away two. We like to deliver them to the recipient while still warm, with a good amount of soft Kerrygold butter.
My specialty is my own invention, Caraway Rye with tons of everything seasoning, and rosemary garlic. Rachel makes standard and Asiago.
I bring them to my local LBS, friends in need, thanks for favors to neighbors, and to my 88 year old neighbor, who can't believe we think of him. Always a hit, and better than wine or beer, imo.
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That said, we all have nothing on Stihacka, that sensitive bastard. His sourdoughs are truly artistic creations.
 

Westy

the teste
Nov 22, 2002
55,030
20,917
Sleazattle
Been working on my pizza game. This was damn near perfect. Nice browning on the bottom of the crust. Perfect crispy to chewy ratio. Seems like the dough is actually better after being frozen, perhaps more time for hydration is in order. May want to raise the pizza stone in the oven a little bit for better browning on the top.

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Westy

the teste
Nov 22, 2002
55,030
20,917
Sleazattle
What is your oven temperature? It looks a hair low to me. Ideally you are looking for above 550, or as high as your oven will go. Perfect temp is about 800 degrees, IME.
I actually put that back in for a minute but forgot to take a picture. Oven only goes to 480 but using a thick cast iron pizza steel that actually gets to 520. I accidentally left convection on and that seems to work better. Should only take 5 minutes.