What did everyone cook today?
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Smoked Pork Sirloin roasts with John Henry’s East Texas Sugar Maple Rub. Made some Boston baked beans to go with it. Intended to make cornbread, but got tied up getting my 85 Bronco restoration project running
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Fresh!!! Tanner Crab, BBQ Rib Eye Steak, Fresh Steamed Asparagus and Bake Beans!
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Walleye and home raised pork chops cut 1.5" thick stuffed with portabella mushrooms and asparagus! Should be close to second, if you don’t like crab,
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It’s just hard to get good seafood out here in the middle of the Midwest, but we do have the best beef!
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Tex_77 Yeah, beef here is amazing but WHY can’t we make good bread? Seriously, we grow the grain but can’t make a loaf of Italian Bread to save our lives! It is the main reason that the pizza here isn’t as good as other areas of the country.
akdave Do you work on a boat or was that a fund day trip?
John Gehringer 1st, good looking sirloin. 2nd, some pics of your restoration wouldn’t be unwelcome, I love old Broncos! I assume you have seen the concept for the new one?
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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Tex_77 Yeah, beef here is amazing but WHY can’t we make good bread? Seriously, we grow the grain but can’t make a loaf of Italian Bread to save our lives! It is the main reason that the pizza here isn’t as good as other areas of the country.
akdave Do you work on a boat or was that a fund day trip?
John Gehringer 1st, good looking sirloin. 2nd, some pics of your restoration wouldn’t be unwelcome, I love old Broncos! I assume you have seen the concept for the new one?
Jonathon You need to start your baking projects with Hudson Cream Flour it is the best flour around. The mill is located just South of Great Bend, and they only use wheat grown in that area. Fun fact about them as well, they send a semi load of flour weekly to West Virginia.
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Tex_77 Yeah, I was referring more to buying bread locally. I’d heard it is something in the water but my wife makes amazing (in my mind) homemade bread sometimes so i don’t think that is it.
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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Tex_77 Yeah, I was referring more to buying bread locally. I’d heard it is something in the water but my wife makes amazing (in my mind) homemade bread sometimes so i don’t think that is it.
Jonathon Hmm, I don’t have any idea where to buy good bread in Wichita, but I can tell you were the best pies are, and that is Spear’s Restaurant. I would go on Thursday, as that is free slice of pie day.
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Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler. -
Tex_77 After the meat fest of last weekend I decided to go plant based last night and made crispy breaded cauliflower tacos. I paired that with a delicious margarita-like beverage.
Joe Hell So you breaded and fried the cauliflower to make it healthy?
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 Baked not fried! You essentially coat the cauliflower in an Asian style peanut sauce before breading with a seasoned combo of panko and cornmeal and bake at 400 for about 40 minutes. I’m not saying it’s healthy but it was a welcome meat break.
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Tex_77 Yeah, beef here is amazing but WHY can’t we make good bread? Seriously, we grow the grain but can’t make a loaf of Italian Bread to save our lives! It is the main reason that the pizza here isn’t as good as other areas of the country.
akdave Do you work on a boat or was that a fund day trip?
John Gehringer 1st, good looking sirloin. 2nd, some pics of your restoration wouldn’t be unwelcome, I love old Broncos! I assume you have seen the concept for the new one?
-
Tex_77 Yeah, beef here is amazing but WHY can’t we make good bread? Seriously, we grow the grain but can’t make a loaf of Italian Bread to save our lives! It is the main reason that the pizza here isn’t as good as other areas of the country.
akdave Do you work on a boat or was that a fund day trip?
John Gehringer 1st, good looking sirloin. 2nd, some pics of your restoration wouldn’t be unwelcome, I love old Broncos! I assume you have seen the concept for the new one?
Jonathon When I moved to NC from PA I opened a pizzeria and had a the same issue attempting to make a decent pizza dough… The problem is the difference in atmospherics between various areas of the country… This includes everything from relative humidity to elevation…
I wish I could take credit for figuring out the answer to the problem, but it was actually a buddy that was a professional baker that also had moved from the NYC/Philly metro area.
His solution consisted of modifying the dough recipe, changing the oil/water ratio, as well as tweaking the yeast content…
While I do some baking, I am not sufficiently versed in the chemistry to be able to suggest specific modification ratios… besides, you are going to have to find a solution based on your local atmospheric conditions…
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Huh, so I have a dough recipe I like but I have noticed I don’t like it as much since I moved to Kansas! I thought my tastebuds were changing! Awesome, thank you raider2119 !
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Jonathon
Here you go Jonathon. I lit the re-power off on Sunday and took her out on the maiden voyage yesterday. Been 20 years since it has seen the road. -
Jonathon When I moved to NC from PA I opened a pizzeria and had a the same issue attempting to make a decent pizza dough… The problem is the difference in atmospherics between various areas of the country… This includes everything from relative humidity to elevation…
I wish I could take credit for figuring out the answer to the problem, but it was actually a buddy that was a professional baker that also had moved from the NYC/Philly metro area.
His solution consisted of modifying the dough recipe, changing the oil/water ratio, as well as tweaking the yeast content…
While I do some baking, I am not sufficiently versed in the chemistry to be able to suggest specific modification ratios… besides, you are going to have to find a solution based on your local atmospheric conditions…
raider2119 Please share your dough secrets with the group!
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raider2119 Please share your dough secrets with the group!
Tex_77 I don’t have any secrets, The baking problems you have require a solution based on your local environment… My suggestion would be to do as I did, find a professional baker in your area that has figured out the recipe modifications necessary for your locale… Probably more difficult will be finding a baker that is willing to share his/her techniques…
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