Yep. Jacked up on Mountain Dew and Jolly Ranchers having Stomper 4x4 pulling contests while eating lunch lady pizza was a state of being. IYKYK.
What are you cooking today?
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Yep. Jacked up on Mountain Dew and Jolly Ranchers having Stomper 4x4 pulling contests while eating lunch lady pizza was a state of being. IYKYK.
Late breakfast was the normal, bacon, eggs, potatoes, toast, sliced tomatoes. Lunch/dinner was a couple $5 Taco Bell AssBlaster boxes.
Coal miner stew for dinner: russets, smoked sausage, onion, garlic, green beans, cream of mushroom and cheese. A simple dump and go stew.
Baked a loaf of artsy-fartsy sourdough to go with, and a loaf of sourdough in the new cast iron loaf pan the family gifted me for my recent birthday. Not a true Pullman square loaf sandwich bread pan because it has a little taper to it, but it does have a lid and will be a great alternative to our regular Pullman pan or open top iron loaf pans.
Baked a loaf of artsy-fartsy sourdough to go with, and a loaf of sourdough in the new cast iron loaf pan the family gifted me for my recent birthday. Not a true Pullman square loaf sandwich bread pan because it has a little taper to it, but it does have a lid and will be a great alternative to our regular Pullman pan or open top iron loaf pans.
Last night’s family night dinner pizza: Chicago deep dish pepperoni with sourdough crust.
Just got a text that my daughter invited us over for homemade chicken and dumplings!
Glad I hit the gym this afternoon
Glad I hit the gym this afternoon
haven't made a boule in a couple years so I pulled out the banneton & cranked one out, 70/30 bread flour/whole wheat. Thursday night overnight bulk ferment, shaped it Friday morning & into the banneton for a final proofing until about noon, covered & into the fridge for a few more hours to chill for removal and scoring, baked Friday night
450 for 20 minutes in the preheated dutch oven with the lid on, then an additional 20 minutes with the lid off
The intended usage, applewood smoked bacon & cheddar breakfast panini Saturday morning, prior to assembly we fried the bread for a minute in the bacon grease
about 5 minutes in the pannini press later they were done
the left over bread made a second appearance late this afternoon with some feta spread (giant chunk of feta, extra virgin olive oil, hot pepper seeds in the food processor until incorporated):
and finally, a shot of last night's FFFF (french fry festival friday), seasoned curly fries, sweet tater fries & tots with ketchup, my homemade vanilla bourbon sauce, and some store bought 'french fry' sauce
tomorrow is Easter, I made a second boule as my contribution to the festivities, actually it's in the fridge stage now, I'll bake it tomorrow just prior to serving
450 for 20 minutes in the preheated dutch oven with the lid on, then an additional 20 minutes with the lid off
The intended usage, applewood smoked bacon & cheddar breakfast panini Saturday morning, prior to assembly we fried the bread for a minute in the bacon grease
about 5 minutes in the pannini press later they were done
the left over bread made a second appearance late this afternoon with some feta spread (giant chunk of feta, extra virgin olive oil, hot pepper seeds in the food processor until incorporated):
and finally, a shot of last night's FFFF (french fry festival friday), seasoned curly fries, sweet tater fries & tots with ketchup, my homemade vanilla bourbon sauce, and some store bought 'french fry' sauce
tomorrow is Easter, I made a second boule as my contribution to the festivities, actually it's in the fridge stage now, I'll bake it tomorrow just prior to serving
it's rough sleddin this time of year for tomatoes, pretty much all that's available are tomato looking blobs, soon the good ones'll be out.
The plan for this part was to pack it up & head to one of our favorite wineries to spend the afternoon sipping some wine & perhaps a slushy on a nice sunny 65 degree day, so we packed up the TJ & rolled down there but upon arrival clouds were gathering & I learned that the slushy machine wasn't yet open for the season; to compound this the line at the bar to grab a bottle of wine was packed & they had one bartender of questionable competence that was also acting as the waitress to run back & forth to the kitchen & grab cheeseboards & whatnot. Realizing I may be there for 45 minutes waiting for this nitwit I called an audible & headed back outside & told the girlfriend we're outa here, she smiled & said good, I'm cold & it's starting to rain - let's head back to the hut party there
, she's a keeperI knew I had a few bottles of wine left here as gifts, mostly red, but I did happen upon this odd pumpkin raisin
wine, good enough, actually tasted more like mead than wine, was all good, we got some heavier clothes on & had a roof above
gotta revive this thread, nothing too special today, just the Sunday loaf of sourdough bread for lunches this week, organic whole wheat. Now that it's cold again my method changes a little, I pull my starter out on Friday & let come to room temp during the day then feed it at night, Saturday morning I dump a bit & re-feed it at around 6am & at that point it goes nuts, by around 8am it had doubled & goes into the bowl with the rest of the flour & water, bulk ferment goes all day & into the night in the oven with the light on & that gets me right where I want to be, then into the fridge overnight to retard the rise, then back out 6am this morning for shaping & into the loaf pan & back into the oven with the light on, took about 6 hours for the final rise (around an inch above the pan height) which is when it's ready to go. Into the oven at 400 with the second pan on top as a lid for 20 minutes for maximum oven spring (about an additional 2 inches), lid off for another 20 minutes, done:
I already can't wait for lunch tomorrow
I already can't wait for lunch tomorrow
was torn between some leftover pot roast & a big bowl of spaghetti, so
made a batch of meatballs yesterday, grinded up 3lbs of chuck & 2lbs of pork loin to make a few dozen.
a sampling while watching the birds kick the shit out of the 'Commanders'
packed up 8 containers to freeze, each one destined for either a bowl of pasta or a meatball sandwich
a sampling while watching the birds kick the shit out of the 'Commanders'
packed up 8 containers to freeze, each one destined for either a bowl of pasta or a meatball sandwich
Nice, what size plate do you for the grind if single pass? or do you do a double grind with 2 different plates?
I do a small plate with a single pass, not because it's better, but because I'm lazy
And, I bake rather than fry, also not because it's better, also because I'm lazy
defrosted some of the meatballs for lunch today, cut them in half for pan-fried meatball sliders with provolone on mini potato rolls & fries
The meatballs made a return appearance on a sourdough NY style pizza, 24 hour rise-time on this dough, baked in the oven on the steel at 550 for about 9 minutes. Pepperoni & onion on the second one, drizzle of hot honey after the bake.
This was my first shot at using starter instead of yeast for a NY pie, wasn't quite up to snuff texture-wise, very crispy but not quite as soft at the same time as yeast-risen, I'll have to play around with some of the ratios to see if I can improve it. The Sicilians I've made were excellent, so if I can dial this in I may forever leave yeast in the rear view
This was my first shot at using starter instead of yeast for a NY pie, wasn't quite up to snuff texture-wise, very crispy but not quite as soft at the same time as yeast-risen, I'll have to play around with some of the ratios to see if I can improve it. The Sicilians I've made were excellent, so if I can dial this in I may forever leave yeast in the rear view
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