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Originally Posted by Joe Perez
(Post 1515847)
Use step-ladder to silence fire alarm:
(Honestly, I don't know why I bother re-installing that damn thing after every meal.) |
Caribbean godfather = rum instead of scotch?
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Rum in addition to scotch. (Or, in this case, bourbon.)
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https://cimg2.ibsrv.net/gimg/www.mia...1e56dda3eb.png
Sirloin steak, marinated in coke and soy sauce for a full day. 3 minutes per side in a pan on high. The topping (which I over-did, I'll do half this next time) is room-temperature butter, blue cheese crumbles, minced garlic and chopped green onion. Fresh green beans seared in the same pan, covered, for six minutes with more minced garlic and a bit of water. I added some powdered garlic after plating. Fingerling potatoes, halved, tossed with olive oil and black pepper, then 20 minutes in the oven at 425°. Garnish with green onion. |
Good looking steak, Joe!
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Thanks. I've decided that the pan works far better than this grill I rescued from the trash. I just can't get the darn thing hot enough.
In other news, hello porky! https://cimg8.ibsrv.net/gimg/www.mia...a25dff9a27.png The crunchy stuff on top isn't something I added. I seared this loin in a pan on medium for about 4 minutes per side, starting fat-side down. After flipping it, the fat had crisped up nicely and was just falling off the meat. Baked it at 400° until the thermometer read 145° (this took about 35 minutes), then removed and set to rest, during which time the internal temp rose to around 160°, which is pretty much the Goldilocks zone for juicy, tender pork. The knife just about slid through it. Meanwhile, I put some asparagus into the pan, with the juices from the pork still in it. Added about 1 tsp olive oil, and coked on medium-high for about 8 minutes, with some minced garlic tossed in towards the end. Don't agitate the asparagus constantly, only turn it 1-2 times during the whole process. This lets it sear nicely. Plate with a bit of German potato salad: https://cimg7.ibsrv.net/gimg/www.mia...096c533444.png |
Nice!
I've got some more dried chickpeas rehydrating tonight... tomorrow will be more falafel with homemade chipotle hummus. Later in the week will be some oven-roasted aloo gobi... I'll post pics of the aloo gobi. Because, tumeric and ginger > naproxen sodium for my inflamed/arthritic knee. |
What do you do when you run out of pork?
Cook more pork. 5 minutes on medium-high: https://cimg5.ibsrv.net/gimg/www.mia...65c8382422.png (Why is pork perfectly rectangular?) Flip and 5 more: https://cimg6.ibsrv.net/gimg/www.mia...77d376f737.png Then into the oven at 400°, about 35 minutes until the thermometer reads 145°, then out to rest. Meanwhile, potatoes with olive oil and rosemary. (Whiskey optional): https://cimg2.ibsrv.net/gimg/www.mia...dfae4c0559.png 20 minutes. Set the timer for 15 when you put in the pork, insert the potatoes when it dings and then reset to 20 minutes. (I use the word "ding" metaphorically here, as modern ovens don't ding, they emit a synthetic tone which attempts, unsuccessfully, to emulate the tone emitted by a device invented sometime around 3,000 BC.) In the pork pan go the green beans with a bit of water, covered on high for about 4 minutes, then a huge splash of garlic and another minute or two. *ding* Aaah, yes. https://cimg3.ibsrv.net/gimg/www.mia...5955560ecb.png Plate, spreading some minced pistachio on the beans. (This pork is soooooooooooooooo tender.) https://cimg4.ibsrv.net/gimg/www.mia...b63e58133b.png And, as always, Bon Appetit! https://cimg1.ibsrv.net/gimg/www.mia...83432e94ba.png |
I think I'm enjoying tumeric and lentils like you're enjoying pork, Joe.
Here's a recent quick meal. Red lentils and cumin rice. A 30 minute meal, for sure. https://cimg1.ibsrv.net/gimg/www.mia...9056d8ed25.jpg There's a loaf of sourdough in the oven now... pics to follow once it comes out. |
First loaf of the new year... best yet. Country loaf with 90% bread flour and 10% mix of rye, semolina, whole wheat, and spelt flours. Plus water, salt, and a natural starter with 50% rye/50% all purpose flours.
https://cimg4.ibsrv.net/gimg/www.mia...8fcbacee9d.jpg https://cimg2.ibsrv.net/gimg/www.mia...97cb120b5b.jpg https://cimg0.ibsrv.net/gimg/www.mia...d5176b4782.jpg https://cimg9.ibsrv.net/gimg/www.mia...1ca5415750.jpg |
Very nice bread you've got there.
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Thanks Joe. The goal will be to get a table at the local farmer's market this spring and sell it... definitely on the track as the crumb is super soft and fluffy with a great crust on it.
https://cimg2.ibsrv.net/gimg/www.mia...12f8d4efa.jpeg https://cimg1.ibsrv.net/gimg/www.mia...f79d4e8233.jpg |
^ Ok, now that's just pornography. :drool:
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^
WOW ! Serious respect man, that looks amazing. With some butter while it's still warm and I would be going to heaven. Recipe? https://cimg5.ibsrv.net/gimg/www.mia...60ce43381c.jpg |
Thanks guys. It's an inexpensive way to keep my hands busy...
That particular loaf is made up of the following: 360g bread flour 10g spelt flour 10g Rye flour 10g whole wheat flour 10g semolina flour 320g of water (80% of the weight of the flour) at about 85 degree F. 50g of sourdough starter (or 5g of instant yeast) 10g of salt. Then, follow the techniques shown by Trevor Wilson I prefer a three hour rest before hand and then a 15-minute and 10-minute "scoop and stretch" as shown in the video... I've been trying all sorts of shortcuts/etc. and suspect that older flour needs more time to develop the gluten. Then I let it rest for five hours in the oven again, giving it one set of folds on each hour. Then off to the fridge for about 24 hours. Then shape it, toss it into a , and back into the fridge for another 12 hours or so. It gets baked in a at 475 for a half hour covered, then about another half an hour uncovered. To get the nice crust on it, spritz the dough with a water bottle liberally before covering it up. That helps add extra moisture into the dutch oven and gives it all those lovely blisters. Eventually I'll try to tackle bahn mi... though that will be tricky as I hear steam is especially important to get that cracker like exterior on them. PS. I followed Joshua Weissman's guide for making my own starter, from YouTube |
That looks amazing, but man, a lot of time investment to make.
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2 Attachment(s)
Extra thick homemade English Muffins anyone? https://cimg6.ibsrv.net/gimg/www.mia...b193669fb.jpeg Ingredients 3-1⁄2 cups unbleached bread flour 3-1⁄4 tsp. sugar 1-1⁄2 tsp. fine sea salt or kosher salt 1-3⁄4 tsp. instant yeast 1-1⁄2 cups room temperature buttermilk Cornmeal, for dusting 1 oz. (2 Tbs.) unsalted butter Preparation Combine the flour, sugar, salt, and yeast together in a large mixing bowl or the bowl of a standing mixer fitted with the dough hook. Add the buttermilk and stir with a rubber spatula or mix on medium speed until a rough dough comes together. Knead the dough until it is smooth, 8 to 10 minutes on medium-low speed. It will be a fairly stiff dough. Cover the bowl with plastic wrap and let stand at room temperature until it doubles in size, 1 to 1-1⁄2 hours. Grease a baking sheet and then dust it with cornmeal. Turn the dough onto a floured countertop and divide it into 10 equal pieces. Round each piece into a ball and place the balls on the prepared baking sheet. Sprinkle the tops of the dough balls with more cornmeal and cover loosely with plastic wrap. Let stand at room temperature until puffy and almost doubled in size, 1 to 1-1⁄2 hours. Heat the oven to 350°F. Place a clean baking sheet in the oven. Heat a cast-iron griddle or skillet on top of the stove over medium-low heat. Melt a teaspoon or two of the butter on the preheated griddle. Coat your baking rings with butter and place as many as will fit on the hot griddle. Gently place a ball of dough into each ring on the heated griddle and cook until the bottoms are well-browned, 8 to 10 minutes. Carefully flip each muffin in its ring and cook until golden on the other side. Take care not to turn the English muffins too soon. You want to wait until they are well set, or they might collapse. As the muffins are browned, place them on the baking sheet in the oven and bake until they are cooked through, 6 to 8 minutes. Transfer the fully baked muffins to a wire rack as they are cooked through. Repeat with the remaining muffins, adding more butter to the pan as needed and transferring the griddled muffins to the oven to finish baking. Let the muffins cool completely on the rack before serving. “Luxury” English Muffins are best eaten on the day they are made. For longer storage, freeze in a zipper-lock plastic bag for up to 1 month. To defrost, place on the countertop for 15 to 30 minutes, and reheat in the oven at 350°F for 5 minutes before serving. Recipe attached Cooking tip... Split in 1/2, melt some good butter in a skillet and brown the cut side a bit until it crusts up. Spread some Jam and enjoy. |
Yes.
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not homemade:
https://cimg5.ibsrv.net/gimg/www.mia...b1196911e7.png homemade chicken shwarma: https://cimg2.ibsrv.net/gimg/www.mia...8838390316.png |
Originally Posted by Joe Perez
(Post 1517670)
Yes.
Recipe, Bahurd??? |
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