Very tasty. Somehow I need to get that prosciutto more crispy. Next time I’ll do a quick sear, before baking.
What are you cooking right now?
- Thread starter Patrick
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Sourdough fail. Sort of.
I wanted to make a slightly larger loaf - so upped everything proportionally.
the dough seemed wet, so added additional flour. it never really turned into that nice ball
that it is supposed to. It was a little more sticky then normal too.
I dropped it into my dutch oven and forgot to score the top.
it kinda did its own thing, and I left the oven a bit hot (i usually dial it back after removing the lid)
toasted the top pretty good!
Nice crumb tho, and the italian spice mix was good in there.
I wanted to make a slightly larger loaf - so upped everything proportionally.
the dough seemed wet, so added additional flour. it never really turned into that nice ball
that it is supposed to. It was a little more sticky then normal too.
I dropped it into my dutch oven and forgot to score the top.
it kinda did its own thing, and I left the oven a bit hot (i usually dial it back after removing the lid)
toasted the top pretty good!
Nice crumb tho, and the italian spice mix was good in there.
My BGE is out of commission since we are in the middle of having our deck replaced. Memorial day BBQ was replaced with leftover Labor Day smoked pork butt and mac and cheese. All have been waiting in the freezer. Tasty, but not photo worthy.
Fish looks perfect, how‘d you cook it, and what kind is it?
JDurk
Well-Known Member
Kudos for not using tilapia. We like to use mahi from Trader Joe's or Wegman's, or fresh caught in season. Obtain some Hog's Breath Blackening seasoning, it's the bomb for fish tacos.
Got to cook my own Father’s Day dinner. Bone in rib-eye.
Like buttah.
Like buttah.
GTCHAMPION1
Well-Known Member
Let me just leave this spicy burgers here 😉
ekuhn
Well-Known Member
Instantaneous mouth watering affect. The down stream effect tho is something to always consider.
Karate Monkey
Well-Known Member
This is take 2 or 3. Could stand to have left this in the oven for 5-10 more minutes, but it was done internally, anyway:
"Everything" Sourdough sandwich bread. Found a jar of 'everything' seasoning at farmers market. The only complaint (that I have) is that the salt is not 'pretzel' salt. Still way cheaper than certain other places that have the balls to sell a smaller amount at 2x the price. Modifications to recipe: leave out most of the initial dough salt (I put in 5g for two 1000g loaves), and knead for 15 minutes. Let rest for 5, add 3 heaping tablespoons of seasoning, then knead for 5 more minutes/until cohesive and mixed well. After panning/shaping and letting do their final proof, spray tops with water or wash with milk/egg and sprinkle liberally with mixture (or just sesame seeds--I found the seasoning too be WAY too salty for anything but one slice at brunch).
"Everything" Sourdough sandwich bread. Found a jar of 'everything' seasoning at farmers market. The only complaint (that I have) is that the salt is not 'pretzel' salt. Still way cheaper than certain other places that have the balls to sell a smaller amount at 2x the price. Modifications to recipe: leave out most of the initial dough salt (I put in 5g for two 1000g loaves), and knead for 15 minutes. Let rest for 5, add 3 heaping tablespoons of seasoning, then knead for 5 more minutes/until cohesive and mixed well. After panning/shaping and letting do their final proof, spray tops with water or wash with milk/egg and sprinkle liberally with mixture (or just sesame seeds--I found the seasoning too be WAY too salty for anything but one slice at brunch).
iman29
Well-Known Member
Forgot to post up yesterday.
4th of July 24oz Porterhouse marinated for 2 days in a honey bourbon BBQ sauce and seasoning.
Wifeys special carmelized red onion sautee. Was a little sad she left out the mushrooms this time but I finished that whole thing.
Even all three boys polished theirs off.
4th of July 24oz Porterhouse marinated for 2 days in a honey bourbon BBQ sauce and seasoning.
Wifeys special carmelized red onion sautee. Was a little sad she left out the mushrooms this time but I finished that whole thing.
Even all three boys polished theirs off.
Karate Monkey
Well-Known Member
Sourdough Rye (15% ish) bread. Cooked at 350 for use as sandwich bread, so the crust isn't as dark/thick as it could be. Bought an 8 pound bag of rye flour from the Mennonite market, which was both way the hell cheaper than 'boutique' flours, and actually available. Left out the caraway because that shit is nasty.
Found out that I've been using the lame wrong. Apparently you're supposed to oil the blade before you use it. Whoops. Turns out it cuts easier/doesn't stick as much with lube. Go figure.
Sirloin with risotto. Sometimes, if you let the steak rest too long, it a little dry. Still pretty tasty.
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Mrs Manic decided to try a Buddha bowl tonight.
To be fair, it’s a Buddha plate, but whatever- beats the ever living crap out of the veggie stir frys she insists on.
Broccoli, kale, sweet potatoes, pan fried garbanzos and topped with avocado.
Finished with a lemon tahini dressing, over brown rice.
Somehow so much more satisfying than a stir fry with a goopy jar sauce.
Jmanic approved.
To be fair, it’s a Buddha plate, but whatever- beats the ever living crap out of the veggie stir frys she insists on.
Broccoli, kale, sweet potatoes, pan fried garbanzos and topped with avocado.
Finished with a lemon tahini dressing, over brown rice.
Somehow so much more satisfying than a stir fry with a goopy jar sauce.
Jmanic approved.