01-22-2020, 10:18 AM | #815 | |
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Saturday will probably be my day. Good bread should cost 10x what it costs I'll check out that link tonight! |
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01-22-2020, 07:20 PM | #816 |
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Brioche bun
Grass fed BEEF Smoked Gouda (x2) Fried egg Grilled onions Mushrooms Ketchup Mayo Bacon
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01-25-2020, 12:37 AM | #818 |
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The whole is a heart attack on a plate. Yikes.
That said, a local restaurant here has unlimited sliders for lunch on Thursday. Tasty ones, too. That's a damn hard thing to pass up once a week.
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01-27-2020, 12:52 PM | #819 |
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I made my sourdough bread on Saturday morning, I learned a lot. I'll definitely do a couple of things different next time.
There are countless ways to mess up bread making, especially if you are cooking it with fire. The good: -the sourdough starter performed perfectly, I fed it for about a week, bloomed it, bulk fermented it, and did a 12 hour proof in the fridge -I used a 'no kneed' method described in the book "Tartine Bread" I worked perfectly, the crumb could not have been much better. -linen cloths are awesome Areas for improvement: -I either need to make smaller loaves, or get bigger proofing baskets -I need to get more 'tension' in the dough before putting it in the baskets (I had a feeling I should have done this a it more when I was in the middle of it) -I think the dough needs to come up to temperature in the proofing baskets, then turn out on to the peel and quickly get into the oven. I let them sit on the peel for too long, they ended up sticking a little and were difficult to get off. Leaving them 'unsupported' out of the basket made them flatten out a bit more then I would like. -I need to let the oven get more 'heat soaked' it cooled faster then I wanted it to, using the method that I used, you get the oven up to temp then remove the fire/coals and cook using residual heat. I have been guilty of trying to rush this before...and I did it again. Next time I'll either let the fire go for a couple of hours, maybe even get it up to 600 and let it cool back, or I'll put a fire wall in there with bricks and keep a small fire going. -I used a water tray (you need some steam to let the bread rise) that was too big. Conclusion, with the exception of the shape of the loaves, I could not be happier with the results. |
01-27-2020, 01:12 PM | #821 | |
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Damn!!
You sir, are an artisan. Thanks for reporting to all of us. Amazing job!! Quote:
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01-27-2020, 02:42 PM | #822 | ||
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Yeah, the brick oven adds about 30 more ways to ruin everything |
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01-27-2020, 06:47 PM | #823 | |
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01-27-2020, 08:52 PM | #825 |
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Nothing like having choices!!
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01-27-2020, 09:20 PM | #827 |
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It's primal. A gathering of friends around fire and food is something that every human in history can relate to regardless of century born and location lived.
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01-27-2020, 09:28 PM | #828 |
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01-28-2020, 08:39 PM | #829 |
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Made a couple of pizzas. First time I used Caputo 00. Makes a big difference vs. regular bread flour.
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01-28-2020, 09:26 PM | #830 |
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Fish tacos!!!
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01-28-2020, 10:45 PM | #832 | |
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I also made some smaller round personal pizzas and froze them for future quick meals. Those work out pretty well. Just put them frozen on the pizza stone for 8-10 minutes. Much better than anything from the supermarket, albeit for an investment in effort.
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01-29-2020, 12:05 AM | #833 | |
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I’m sure yours taste great too! |
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01-29-2020, 08:18 AM | #834 |
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I had devilled chicken for dinner at a nearby Sri Lankan restaurant on Monday. Been there several times, and enjoy their unique culinary style.....
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01-29-2020, 10:19 AM | #835 | |
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I saw grilled pizza many years ago on a show called BBQ University and have the related grilling book, which I like a lot. It’s an interesting thing to try a few times and brings a unique flavor, but not my preferred way of making pizza now that the novelty has worn off. https://www.amazon.com/How-Grill-Com.../dp/0761120149
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01-30-2020, 03:48 PM | #836 |
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going to a place tonight that food network voted best burritos in the country. sound legit?
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