Sounds bottish.
Random Food Thread.
- Thread starter jdcamb
- Start date
Is that a euphemism?
It can be whatever you want.
Ah, like a Taoist Koan.
or something for the No Context thread.
or something for the No Context thread.
Looks really good otherwise.Pizza OK today
(yes, black olives!)
Oh damn this was good. I slow cooked the Chuck Roast in Sweet Baby Rays BBQ in a La Cruset for 5 hours at 250* Steamed then sauteed the green beans in olive oil with fresh chopped garlic and sliced olives with salt and pepper then topped it with Feta. The beef just fell apart no knife needed.
For a second I though that was pork liver.Oh damn this was good. I slow cooked the Chuck Roast in Sweet Baby Rays BBQ in a La Cruset for 5 hours at 250* Steamed then sauteed the green beans in olive oil with fresh chopped garlic and sliced olives with salt and pepper then topped it with Feta. The beef just fell apart no knife needed.
Pizza on point today. Prosciutto, yellow peppers, habaneros, pepperoni, onion, black assholes, so good.
Also, made with imported Czech wheat flour that I ordered at a great risk from Long Island.
Also, made with imported Czech wheat flour that I ordered at a great risk from Long Island.
For a second I though that was pork liver.
never eat an organ whose only function is to filter toxins from the blood
Quit being a fucking nancy-boy.
never eat an organ whose only function is to filter toxins from the blood
Good. More left for us who know what's good!
never eat an organ whose only function is to filter toxins from the blood
all yours, I would eat road kill opossum before I'd eat liver. can't stand the smell or taste of that stuffGood. More left for us who know what's good!
I’ll grudgingly accept flour tortillas in this application!
SO!
today I made meatballs. Holy smokes they turned out great. I couldn't get any veal but had nice ground beef and ground pork. Im stuffed, gonna finish this wine and crash.
today I made meatballs. Holy smokes they turned out great. I couldn't get any veal but had nice ground beef and ground pork. Im stuffed, gonna finish this wine and crash.
First time making Papusas from scratch. Holy moly, are they good, and EASY.
Pepper Jack, Hatch Chiles, and Chorizo.
Pepper Jack, Hatch Chiles, and Chorizo.
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Central American hot pocketsFirst time making Papusas from scratch. Holy moly, are they good, and EASY.
Pepper Jack, Hatch Chiles, and Chorizo.
Poches Calientes a Ti, amigo
Today's experiment, homemade everything bagels (with thanks to SS for the anthrax powder) Wifey made ‘em...
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Today's dinner ready to marinade all day. Gonna make some homemade egg noodles to go with it.
It's called Rioja chicken - and while I generally agree on the whole olive thing (they suck) - they do provide something in the resultant gravy that works, so I leave them in (but avoid eating them when the time comes).homemade olive loaf?
My lips are on fire and I like it. Tossed green salad topped with crumbled salmon that was pan seared in butter and real Cajun spices and balsamic vinaigrette
I have a weird food thing...I can’t stand cooked salmon. Love it in Sushi, though.
come at me, bro
come at me, bro
My friend Amy came home from her Hospital assignment at the VA in the Bronx. She brought us these kick as Jamaican patties. The delicious kind with the Orange dough (Tasty Brand). Pimento cheese from the 6th ave deli also. OG Kush... Bagels from Essen.
Sourdough starter finally started sourdoughing, the smell and taste of the wild yeast is very pleasant. I am trying to rapidly grow it today so I can bake the first sourdough pizza later tonight.
I recommend autolyse (pre-hydrating without actually kneading) your flour when making any kind of sourdough bread (pizza or otherwise) as it 'relaxes' things when you get to kneading...
Sourdough Autolyse: Is it Needed? If so, How Long?
Everybody has their own way of baking sourdough bread. I’ve certainly experimented with many different methods. Some bakers wouldn’t dream of baking bread without doing …
truesourdough.com
Thank you @Montana rider . I managed to do without autolyse today, but I can see how it could help.
One thing I've learned about sourdough is that it is very sensitive to temperature. Too cold (68-70F) and the wild yeast won't do jackshit, too hot (slow cooker on low) and it gets crusty. That said, the sour flavor and mild aroma of the starter are fantastic, and so is the baked product.
Here's my 1st attempt at sourdough flatbread pizza today, with roasted chicken, bacon, mozzarella and Parmesan cheese, sweet bell peppers and a bit of leek for wifey. I can and will improve but it was suuuper tasty and we both overindulged tonight. Burp.
One thing I've learned about sourdough is that it is very sensitive to temperature. Too cold (68-70F) and the wild yeast won't do jackshit, too hot (slow cooker on low) and it gets crusty. That said, the sour flavor and mild aroma of the starter are fantastic, and so is the baked product.
Here's my 1st attempt at sourdough flatbread pizza today, with roasted chicken, bacon, mozzarella and Parmesan cheese, sweet bell peppers and a bit of leek for wifey. I can and will improve but it was suuuper tasty and we both overindulged tonight. Burp.
I like the ‘rustic’ edges of the crust.
That looks delicious.Thank you @Montana rider . I managed to do without autolyse today, but I can see how it could help.
One thing I've learned about sourdough is that it is very sensitive to temperature. Too cold (68-70F) and the wild yeast won't do jackshit, too hot (slow cooker on low) and it gets crusty. That said, the sour flavor and mild aroma of the starter are fantastic, and so is the baked product.
Here's my 1st attempt at sourdough flatbread pizza today, with roasted chicken, bacon, mozzarella and Parmesan cheese, sweet bell peppers and a bit of leek for wifey. I can and will improve but it was suuuper tasty and we both overindulged tonight. Burp.
TY, it was very tasty. The next one is going to look better.