What did everyone cook today?
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Joe Hell I absolutely would have eaten that thing by myself and probably bit anyone who tried to get a hand in there! Looked amazing, nice that you can have things like that and continue eating responsibly, impressive!
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Saturday I made a 4 lb ‘cheesesteak’ with tenderloin, peppers, onions and ‘drunken goat’ cheese on an Italian loaf.
Joe Hell I could get on board with that!
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Joe Hell I absolutely would have eaten that thing by myself and probably bit anyone who tried to get a hand in there! Looked amazing, nice that you can have things like that and continue eating responsibly, impressive!
Jonathon That was split between the 5 of us so my net carbs were relatively low. A couple hours prior we had a customer request for a bone-in tenderloin as he has had at high end restaurants. We cut a small one for ourselves and smoked it to 125 then pan seared with peppered bacon. It was delicious!
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macsinsac tossing a dough is a skill that I had when I was right out of college but can’t seem to get back! I always end up with an oval now…I do wonder if the dough is different because of the water/elevation here. Does anyone know if the old story that the water in New York is better for bread-based foods is actually true or not?
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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macsinsac tossing a dough is a skill that I had when I was right out of college but can’t seem to get back! I always end up with an oval now…I do wonder if the dough is different because of the water/elevation here. Does anyone know if the old story that the water in New York is better for bread-based foods is actually true or not?
Jonathon I think it has something to do with all of the nasty stuff in the water in NYC.
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macsinsac tossing a dough is a skill that I had when I was right out of college but can’t seem to get back! I always end up with an oval now…I do wonder if the dough is different because of the water/elevation here. Does anyone know if the old story that the water in New York is better for bread-based foods is actually true or not?
Jonathon Either add gluten to you dough recipe or start with bread flour instead of all purpose flour…
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macsinsac tossing a dough is a skill that I had when I was right out of college but can’t seem to get back! I always end up with an oval now…I do wonder if the dough is different because of the water/elevation here. Does anyone know if the old story that the water in New York is better for bread-based foods is actually true or not?
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Jonathon I’m just waiting for my new sourdough starter that I made 4/20 to mature. This is the last loaf I made about 3 years ago.
macsinsac That looks like an awesome loaf!
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So my oldest son started a cooking throw down at the start of the lockdown. He tossed out pizza for a start, my response ciabatta rolls cooked on our Rec Tec 680.
macsinsac recipe please, love the smell of bread baking
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macsinsac recipe please, love the smell of bread baking
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So my oldest son started a cooking throw down at the start of the lockdown. He tossed out pizza for a start, my response ciabatta rolls cooked on our Rec Tec 680.
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Bacon wrapped venison backstraps.
Kinda like heaven on a stick.
Oh yeah, some tenderloins as well.
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Nothing but veggies for me tonight! I made a stir fry with local purple asparagus, onion, garlic, celery, peppers and snow peas. Delicious!
Joe Hell This is “Meatgistics” not “Vegistics”! JK
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Shish-kabobs, Fresh Troll Caught Halibut and Veggies, Marinate halibut and veggies separately in Zesty Italian Dressing for 4-6 hours and put on water soaked bamboo skewers with chunks of pineapple and cook slowly on BBQ
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macsinsac on the chi at a rolls
garden nut here’s the site at King Arthur Flour where I got the ciabatta idea. https://www.kingarthurflour.com/recipes/chewy-italian-rolls-recipe
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Had a going away party for a guy at work today and griddled up a bunch of burgers! I seasoned them up with Excalibur’s Better Burger Seasoning.
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Had a going away party for a guy at work today and griddled up a bunch of burgers! I seasoned them up with Excalibur’s Better Burger Seasoning.
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Cheeseburgers and a salad here in the UP. Bringing out the BGE this weekend, maybe a pulled pork shoulder or ribs, maybe both.
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