Random Food Thread.
- Thread starter jdcamb
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Roast cauliflower topped with salsa, mixed cheeses. Working dinner. Delicious.
Dat crust though.
that's the easy part I bake it in a skillet top dutch oven at 480 for 30 min then lift off the top an bake for another 15Dat crust though.
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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.
No pic of the final. Eaten with caramelized onion and tzatziki.
Rib Eye, seared outside effing bloody inside (paper plate got soaked and I had to wash off the juice on the table top)
Peppers awaiting the roasting.
Coconut rice.
Chx thighs in sesame oil, soy sauce, Hot & Spicy Bachan's Japanese BBQ sauce.
Pork loin slathered in a Sriracha and sesame oil goop.
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.
One beggy old lady who assures me she is DYING OF STARVATION.
Coconut rice.
Chx thighs in sesame oil, soy sauce, Hot & Spicy Bachan's Japanese BBQ sauce.
Pork loin slathered in a Sriracha and sesame oil goop.
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.
One beggy old lady who assures me she is DYING OF STARVATION.
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SKWERILL!!
Going to be radish heavy here for a few days. Hot temps are coming and they are all going to bolt. Pull and eat what we can!
The long/skinny "French breakfast" variety is fantastic. A nice peppery bite with a vague hint of ginger.
Radish green pesto is delicious, btw!
Alibaba Knock-offs.
They check every box for true morels and were confirmed by a friend who is an experienced mushroom forager in the area and who has eaten local morels that looked just like these with no issues. I'm dehydrating them to share with that guy another time. Guess we'll find out!
I tried a new flour for pizza dough. Two thumbs up. I have never felt such silky dough in my hands. mixed in some sourdough starter(1/4 cup) , some salt, garlic powder, yeast and water. came out thin and chewy. I will do this again .
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.
Mmm... sassijes.
And I drank beer and listened to Bouncing Souls as I cooked, win win win.
at Ruths request I made her a loaf of olive sour dough bread, next to it is a standard sourdough loaf that I also just baked
Does anyone else think we need to have an Eric/Sourdough intervention? 
They look good, E, but we need some fresh material.
That was SOO 2020/21.
They look good, E, but we need some fresh material.
That was SOO 2020/21.
hey people are starting to offer me money to bake bread for them
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.
That said, we all have nothing on Stihacka, that sensitive bastard. His sourdoughs are truly artistic creations.
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.
Four loaves every two weeks? Not enough bread. I have been baking about two loaves every other day. Mostly because they are so much better consumed within 24 hours.
Taco's for the win
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.
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.
Made saag this evening. Had it with some steamed asparagus.
Tomorrow should be entertaining.
Tomorrow should be entertaining.
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.