What did everyone cook today?
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Ridley Acres said in What did everyone cook today?:
Dr_Pain That explains so much. LOL I initially thought 68 but the mirrors threw me off.
My dream is a 69 FB. Something about the scoops and the body lines that year just do it for me. There does happen to be a 69 Mach 1
in a barn up for auction near me, but I’m yet not at the stage of life to jump on it.
In high school I helped a friend restore his 67 coupe. Spent so many afternoons in that engine compartment wire wheeling the grease and paint to get down to bare metal. That barn and them junk cars we tinkered with kept me out of so much trouble. Good memories, thanks for making me get all nostalgic.If you ever come my way I will introduce you to my best friend. He has two, yes 2, '69 428 CobraJet Mach 1… and an Elenor Clone
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Ridley Acres said in What did everyone cook today?:
Dr_Pain That explains so much. LOL I initially thought 68 but the mirrors threw me off.
My dream is a 69 FB. Something about the scoops and the body lines that year just do it for me. There does happen to be a 69 Mach 1
in a barn up for auction near me, but I’m yet not at the stage of life to jump on it.
In high school I helped a friend restore his 67 coupe. Spent so many afternoons in that engine compartment wire wheeling the grease and paint to get down to bare metal. That barn and them junk cars we tinkered with kept me out of so much trouble. Good memories, thanks for making me get all nostalgic.If you ever come my way I will introduce you to my best friend. He has two, yes 2, '69 428 CobraJet Mach 1… and an Elenor Clone
Dr_Pain a thing of beauty. One of my biggest regrets on car purchases, was not buying a 66 GT in the early 80s. While a young Marine in California, my sisters neighbor was a widow who no longer drove. She offered to sell me her husband’s garaged all original baby blue GT because she didn’t want her kids and grandkids fighting over it. I drove a 73 Gran Torino, which was my first car purchase out of High School. As much as I wanted the Mustang, the Marine Corps did not pay well enough to buy it. Oh how I wish that Mustang was in my garage right now.
“You never really die until you end up on the wall at a Cracker Barrel”
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Dr_Pain a thing of beauty. One of my biggest regrets on car purchases, was not buying a 66 GT in the early 80s. While a young Marine in California, my sisters neighbor was a widow who no longer drove. She offered to sell me her husband’s garaged all original baby blue GT because she didn’t want her kids and grandkids fighting over it. I drove a 73 Gran Torino, which was my first car purchase out of High School. As much as I wanted the Mustang, the Marine Corps did not pay well enough to buy it. Oh how I wish that Mustang was in my garage right now.
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The garden is staring to give up now, so I took advantage of some of the plants that are hanging on. I fried green tomatoes, okra, and egg plant with grilled pork chops on lump charcoal. The chops were dry rubbed with SPG, brown sugar and a touch of Chipotle powder. I also used a little mayo with mashed garlic to finish. We dined on our patio and enjoyed another great fall day. Great day to be alive.
GWG8541 that’s my kind of meal
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Ridley Acres said in What did everyone cook today?:
Dr_Pain That explains so much. LOL I initially thought 68 but the mirrors threw me off.
My dream is a 69 FB. Something about the scoops and the body lines that year just do it for me. There does happen to be a 69 Mach 1
in a barn up for auction near me, but I’m yet not at the stage of life to jump on it.
In high school I helped a friend restore his 67 coupe. Spent so many afternoons in that engine compartment wire wheeling the grease and paint to get down to bare metal. That barn and them junk cars we tinkered with kept me out of so much trouble. Good memories, thanks for making me get all nostalgic.If you ever come my way I will introduce you to my best friend. He has two, yes 2, '69 428 CobraJet Mach 1… and an Elenor Clone
Dr_Pain My brother in law had a 71 Mach 1, he would let me take it occasionally. That was back when speed limit was 55 and I looked at speedometer and I was doing 80 without even realizing it. I still give him grief for getting rid of that car.
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GWG8541 Gran Torino!!! Yea I would say you missed out. Assuming it was a fastback??
Dr_Pain not a fastback, but still wish I could have bought it. Very low mileage and in pristine condition. My brother had a 67 fast back that was totalled when he was rear ended by a semi. He was OK, but not the pony he was riding. My Torino had the 351 Cleveland in it and it ran like a scalded dog for a stock vehicle. Kind of lucky I still have a drivers license after thinking about it. It was fast for a kid just out of HS.
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The garden is staring to give up now, so I took advantage of some of the plants that are hanging on. I fried green tomatoes, okra, and egg plant with grilled pork chops on lump charcoal. The chops were dry rubbed with SPG, brown sugar and a touch of Chipotle powder. I also used a little mayo with mashed garlic to finish. We dined on our patio and enjoyed another great fall day. Great day to be alive.
GWG8541 Looks so good
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Project for today to go with dinner German dark rye bread. Got a eye of the round injected with Pa’s Black Bull and Imitation bacon and vacuum sealed in the fridge for a couple of hours, going to sous vide it then sear it on the CharBroil grill.
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Project for today to go with dinner German dark rye bread. Got a eye of the round injected with Pa’s Black Bull and Imitation bacon and vacuum sealed in the fridge for a couple of hours, going to sous vide it then sear it on the CharBroil grill.
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Project for today to go with dinner German dark rye bread. Got a eye of the round injected with Pa’s Black Bull and Imitation bacon and vacuum sealed in the fridge for a couple of hours, going to sous vide it then sear it on the CharBroil grill.
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Project for today to go with dinner German dark rye bread. Got a eye of the round injected with Pa’s Black Bull and Imitation bacon and vacuum sealed in the fridge for a couple of hours, going to sous vide it then sear it on the CharBroil grill.
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johnsbrewhouse DUDE!!! This looks soooooooo good!!! Will you share the secret recipe?
Dr_Pain German Dark Rye
3 cups white flour
1/4 cup unsweetened cocoa powder
2 packages of dry yeast
1 TBSP Caraway Seeds
2 Cups Warm Water
1/3 cup Molasses
2 TBSP Butter
2 Tsp Sugar
1/2 Tsp Salt
3-3 1/2 cups dark rye or light rye flour
Cooking oil or Cooking Spray
Combine white flour, cocoa powder, caraway seeds and yeast together. Heat and stir molasses, butter, 2 cups of warm water and salt until fully mix, add to dry mixture and beat at low speed for 30 seconds. Move beater to high and beat for 3 additional minutes until fairly smooth. By hand (if using a Kitchen Aid mixer you can use the machine, I do) stir in enough rye flour to make a soft dough. Turn the dough out onto a lightly floured surface, knead until smooth from 5 to 10 minutes (again, if you have a machine, you can let it do the work for you, or you can work on the muscle building technique by use the hand method). Put into an oil bowl, cover and let rise for 20 minutes. Punch down; divide in half. Shape into 2 round loaves, place on either an oil baking sheet (you can use parchment paper as well instead of oil) or into 2 oiled 8" or 9" pie pans. Brush with oil or spray with cooking spray, slash the tops with a knife. Cover again an d let rise for 45 -60 minutes, until doubled in size. Bake at 375 degrees for 25 to 30 minutes. I put a small tin of boiling water on the top shelf of the oven when I bake bread to add in moisture, something my mom taught me. When the bread is done, remove it from the pans and put it on a cooling rack to cool. Enjoy Brother! -
Dr_Pain German Dark Rye
3 cups white flour
1/4 cup unsweetened cocoa powder
2 packages of dry yeast
1 TBSP Caraway Seeds
2 Cups Warm Water
1/3 cup Molasses
2 TBSP Butter
2 Tsp Sugar
1/2 Tsp Salt
3-3 1/2 cups dark rye or light rye flour
Cooking oil or Cooking Spray
Combine white flour, cocoa powder, caraway seeds and yeast together. Heat and stir molasses, butter, 2 cups of warm water and salt until fully mix, add to dry mixture and beat at low speed for 30 seconds. Move beater to high and beat for 3 additional minutes until fairly smooth. By hand (if using a Kitchen Aid mixer you can use the machine, I do) stir in enough rye flour to make a soft dough. Turn the dough out onto a lightly floured surface, knead until smooth from 5 to 10 minutes (again, if you have a machine, you can let it do the work for you, or you can work on the muscle building technique by use the hand method). Put into an oil bowl, cover and let rise for 20 minutes. Punch down; divide in half. Shape into 2 round loaves, place on either an oil baking sheet (you can use parchment paper as well instead of oil) or into 2 oiled 8" or 9" pie pans. Brush with oil or spray with cooking spray, slash the tops with a knife. Cover again an d let rise for 45 -60 minutes, until doubled in size. Bake at 375 degrees for 25 to 30 minutes. I put a small tin of boiling water on the top shelf of the oven when I bake bread to add in moisture, something my mom taught me. When the bread is done, remove it from the pans and put it on a cooling rack to cool. Enjoy Brother!johnsbrewhouse said in What did everyone cook today?:
Dr_Pain German Dark Rye
3 cups white flour
1/4 cup unsweetened cocoa powder2 packages of dry yeast
1 TBSP Caraway Seeds
2 Cups Warm Water
1/3 cup Molasses
2 TBSP Butter
2 Tsp Sugar
1/2 Tsp Salt
3-3 1/2 cups dark rye or light rye flour
Cooking oil or Cooking Spray
Combine white flour, cocoa powder, caraway seeds and yeast together. Heat and stir molasses, butter, 2 cups of warm water and salt until fully mix, add to dry mixture and beat at low speed for 30 seconds. Move beater to high and beat for 3 additional minutes until fairly smooth. By hand (if using a Kitchen Aid mixer you can use the machine, I do) stir in enough rye flour to make a soft dough. Turn the dough out onto a lightly floured surface, knead until smooth from 5 to 10 minutes (again, if you have a machine, you can let it do the work for you, or you can work on the muscle building technique by use the hand method). Put into an oil bowl, cover and let rise for 20 minutes. Punch down; divide in half. Shape into 2 round loaves, place on either an oil baking sheet (you can use parchment paper as well instead of oil) or into 2 oiled 8" or 9" pie pans. Brush with oil or spray with cooking spray, slash the tops with a knife. Cover again an d let rise for 45 -60 minutes, until doubled in size. Bake at 375 degrees for 25 to 30 minutes. I put a small tin of boiling water on the top shelf of the oven when I bake bread to add in moisture, something my mom taught me. When the bread is done, remove it from the pans and put it on a cooling rack to cool. Enjoy Brother!Thanks a bunch! I will definitely make this very soon!!!
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Dr_Pain German Dark Rye
3 cups white flour
1/4 cup unsweetened cocoa powder
2 packages of dry yeast
1 TBSP Caraway Seeds
2 Cups Warm Water
1/3 cup Molasses
2 TBSP Butter
2 Tsp Sugar
1/2 Tsp Salt
3-3 1/2 cups dark rye or light rye flour
Cooking oil or Cooking Spray
Combine white flour, cocoa powder, caraway seeds and yeast together. Heat and stir molasses, butter, 2 cups of warm water and salt until fully mix, add to dry mixture and beat at low speed for 30 seconds. Move beater to high and beat for 3 additional minutes until fairly smooth. By hand (if using a Kitchen Aid mixer you can use the machine, I do) stir in enough rye flour to make a soft dough. Turn the dough out onto a lightly floured surface, knead until smooth from 5 to 10 minutes (again, if you have a machine, you can let it do the work for you, or you can work on the muscle building technique by use the hand method). Put into an oil bowl, cover and let rise for 20 minutes. Punch down; divide in half. Shape into 2 round loaves, place on either an oil baking sheet (you can use parchment paper as well instead of oil) or into 2 oiled 8" or 9" pie pans. Brush with oil or spray with cooking spray, slash the tops with a knife. Cover again an d let rise for 45 -60 minutes, until doubled in size. Bake at 375 degrees for 25 to 30 minutes. I put a small tin of boiling water on the top shelf of the oven when I bake bread to add in moisture, something my mom taught me. When the bread is done, remove it from the pans and put it on a cooling rack to cool. Enjoy Brother!johnsbrewhouse Rye Bread is the Best! The best is with caraway & dehydrated onion flakes. I’m definitely going to try this. Maybe do one with caraway and one with onion & dill. Thanks again.
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Project for today to go with dinner German dark rye bread. Got a eye of the round injected with Pa’s Black Bull and Imitation bacon and vacuum sealed in the fridge for a couple of hours, going to sous vide it then sear it on the CharBroil grill.
johnsbrewhouse Man, sliced warm with room temp sweet cream butter…
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great meal its a little to cold in the evenings here for the deck Leafs turning and falling , temps Maby 60 in daytime 40 ish at night
craigrice thats still a bit too warm, take 10 degrees off on both sides and it would be perfecto
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Ridley Acres Only one thing that sleeps next to the meat locker, but don’t worry I have 4 beds you can choose from
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Project for today to go with dinner German dark rye bread. Got a eye of the round injected with Pa’s Black Bull and Imitation bacon and vacuum sealed in the fridge for a couple of hours, going to sous vide it then sear it on the CharBroil grill.
johnsbrewhouse that looks so good! I miss rye bread. Stupid celiac disease!
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