I have another batch of sourdough resting on the fridge. Making up some more Bacon Sourdough. Going to turn some into grilled cheese sandwiches with gouda, colby jack and cheddar tomorrow night, as well as bringing in a loaf to work go pair up with some Brie.
Better make up a tomato soup to dip those in.
If my wife liked tomato soup I would! As it is I'm making a chicken and veggie soup in the instant pot to go with it.
I have another batch of sourdough resting on the fridge. Making up some more Bacon Sourdough. Going to turn some into grilled cheese sandwiches with gouda, colby jack and cheddar tomorrow night, as well as bringing in a loaf to work go pair up with some Brie.
Better make up a tomato soup to dip those in.
If my wife liked tomato soup I would! As it is I'm making a chicken and veggie soup in the instant pot to go with it.
Yell "YOU'RE NOT THE BOSS OF ME!" and make a tomato soup to dip your grilled cheese in.
"Chronic wasting disease has been found in deer, elk and/or moose in at least 24 states and two Canadian provinces since the start of the year, the Centers for Disease Control and Prevention reports. There are no vaccines or treatments available for the disease, which is always fatal."
"It is probable that human cases of chronic wasting disease associated with consumption with contaminated meat will be documented in the years ahead," said Michael Osterholm, director of the Center for Infectious Disease Research and Policy at the University of Minnesota. "It’s possible the number of human cases will be substantial and will not be isolated events."
So, yeah, I'll continue to stay away from venison for the foreseeable future.
I had zombie deer disease once. It was the worst. I'd stand by the road and dart out into traffic, change my mind, run back, change my mind again and run into cars. Dented the hell out of some guys side panel before I finally got to a doctor.
"Chronic wasting disease has been found in deer, elk and/or moose in at least 24 states and two Canadian provinces since the start of the year, the Centers for Disease Control and Prevention reports. There are no vaccines or treatments available for the disease, which is always fatal."
"It is probable that human cases of chronic wasting disease associated with consumption with contaminated meat will be documented in the years ahead," said Michael Osterholm, director of the Center for Infectious Disease Research and Policy at the University of Minnesota. "It’s possible the number of human cases will be substantial and will not be isolated events."
So, yeah, I'll continue to stay away from venison for the foreseeable future.
Nature finds a way
I really find killing Predators stupid when you see how they work within the local system
Made a Sicilian style sheet pizza with my sourdough starter today. Turned out molto buona!
Yes. I require the recipe for that dough. I would very much like to make this next weekend with my starter. It looks AMAZING and that pepperoni looks perfect.
Made a Sicilian style sheet pizza with my sourdough starter today. Turned out molto buona!
Yes. I require the recipe for that dough. I would very much like to make this next weekend with my starter. It looks AMAZING and that pepperoni looks perfect.
This is lightly modified from Local Breads by Daniel Leader, as the levain called for is pretty slack and I had a stiff starter because I was going to make baguettes over the weekend but got lazy and didn't.
The book calls for a biga naturale (i.e. your starter/levain) 370 ozg at ~70% hydration, I used what I had which was 10 oz at 50% hydration and added a smidge more flour and water.
To the starter, add 400g tepid water, mix water and starter to break up the starter so it is basically a slushy mess. I did all mixing and proofing in my stand mixer and it turned out fine. After mixing the water, add 500g bread flour, a pinch of instant yeast (1/4 tsp) and a scant tablespoon of salt. You should end up just under 1300g for your dough at around a 75% hydration. The dough should be very very sticky and probably difficult to knead by hand. Run in stand mixer for 8 minutes until it passes windowpane test and cover to proof at room temp for 90 minutes. If you don't have a stand mixer, do the fold method which I think we've discussed in this thread (or maybe one of the other cooking threads), by lightly greasing your hand or a silicone spatula or bowl scraper and folding the dough over itself in the bowl. This will take a long time to get to windowpane but it's doable
After 90 minutes, punch down and scrape the sides of your bowl if it's sticking. Let it proof for another 90 minutes. Around this time you can start preheating your oven to 500F. I wouldn't wait past 30 minutes to go on the second proof, you need the oven to get nice and hot.
When you're ready to bake, toss a couple of tbs of olive oil into a half sheet pan and make sure all the surfaces and edges get well coated. I probably put a little extra oil in because I wasn't measuring this; I won't tell if you won't. Drop your dough onto the greased pan and spread it out so the dough covers edge to edge. It may not be slack enough so after some stretching you may need to let it rest for ~10 minutes before stretching it out again.
Once the dough is in place, dimple it down with your finger tips very well to keep giant bubbles from erupting during the bake. The recipe in the book calls for more olive oil to be brushed on along with some slivered onions, very thinly sliced potatoes and chopped rosemary. I went with a more traditional American style pizza, but used a mix of mozz and colby jack, and turkey pepperoni (quick aside: I'm shocked at how good and "healthy" this is compared to the real pork-derived stuff. It is less greasy but still has enough to get those nice crispy edges when baked in the oven) because that's what we had in the house and this was an attempt to clear out the fridge.
Bake at 500 F for 20-30 minutes. At 20 minutes the top looked perfectly brown and had very little char. I left it in for another 5 minutes and got what you see above. The edges of the crust were nice and crisp but the bottom of the pizza was very very soft, almost pillowy. When I reheat it for lunch tomorrow I'll probably reheat it on a cast iron skillet to firm up the crust a bit.
Edit: no you don't need 23 lb of starter :biggrin:
Lost Salientblink twiceif you'd like me to mercy kill youRegistered Userregular
Today I was PLANNING to just have sauteed vegetables for dinner, but I got a wild hair and ended up going to the grocery store and making a steak with rajas con crema, and a roasted sweet potato and a kale and avocado salad with miso dressing.
This was dumb because I'm going to one of Singapore's ridiculous champagne brunches tomorrow so I really didn't need to pig out tonight.
In other unrelated news I'm having an inexplicable panic attack about having to leave this part of the world someday and live without gula melaka and gula melaka related desserts
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
I've got 2 pounds of chicken cut into strips and marinating in the Secret Aardvark black bean sauce, fixin' to chuck it into some fried rice tomorrow night. The question is, do I cut it with some sweet by adding pork with char siu sauce or just stick with umame, sour and spicy?
0
Shortytouching the meatIntergalactic Cool CourtRegistered Userregular
so, I have yet to successfully make sourdough
but I have discovered that savory sourdough pancakes are extremely tasty
+6
Erin The RedThe Name's Erin! Woman, Podcaster, Dungeon Master, IT nerd, Parent, Trans. AMABaton Rouge, LARegistered Userregular
Threw a few things together. Pretty happy with how it came out!
Lost Salientblink twiceif you'd like me to mercy kill youRegistered Userregular
This is kinda like cooking I guess -
I have a batch of kombucha that I plan on doing a secondary ferment with. I'd like to throw ginger in there but I'm not sure what other flavors to go with. I don't want anything especially sweet, but ginger-blueberry maybe? Or should I do something more regional - pineapple ginger? Mangosteen ginger? Soursop lime?
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
I have a batch of kombucha that I plan on doing a secondary ferment with. I'd like to throw ginger in there but I'm not sure what other flavors to go with. I don't want anything especially sweet, but ginger-blueberry maybe? Or should I do something more regional - pineapple ginger? Mangosteen ginger? Soursop lime?
All of those sound really nice, one of my favourite fruit pairings with ginger is apple.
0
Erin The RedThe Name's Erin! Woman, Podcaster, Dungeon Master, IT nerd, Parent, Trans. AMABaton Rouge, LARegistered Userregular
I have a batch of kombucha that I plan on doing a secondary ferment with. I'd like to throw ginger in there but I'm not sure what other flavors to go with. I don't want anything especially sweet, but ginger-blueberry maybe? Or should I do something more regional - pineapple ginger? Mangosteen ginger? Soursop lime?
Would ginger and lemon work?
Ginger and lime maybe?
Ginger and pomegranate even
Orrr ginger and cranberry? Good and tart
fermentation is a valuable part of cooking
they made an anime about it
0
JedocIn the scupperswith the staggers and jagsRegistered Userregular
edited March 2019
It's definitely slimy. And helping my mom teach food safety classes at the extension office during my vulnerable teenage years made me deeply paranoid about chicken slime. I finally broke down and started wearing latex gloves if I have to handle chicken for anything more involved than dumping it out of the styrofoam tray into the pot. Which does make me look like a crazy person, but at least I won't be struck down in my prime by goddamn antibiotic-resistant clostridium.
Posts
If my wife liked tomato soup I would! As it is I'm making a chicken and veggie soup in the instant pot to go with it.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
Yell "YOU'RE NOT THE BOSS OF ME!" and make a tomato soup to dip your grilled cheese in.
"Chronic wasting disease has been found in deer, elk and/or moose in at least 24 states and two Canadian provinces since the start of the year, the Centers for Disease Control and Prevention reports. There are no vaccines or treatments available for the disease, which is always fatal."
"It is probable that human cases of chronic wasting disease associated with consumption with contaminated meat will be documented in the years ahead," said Michael Osterholm, director of the Center for Infectious Disease Research and Policy at the University of Minnesota. "It’s possible the number of human cases will be substantial and will not be isolated events."
So, yeah, I'll continue to stay away from venison for the foreseeable future.
the last one tasted great but the starter wasn't vigorous enough and got hardly any rise, so it was extremely dense
so I gave the starter a few more feedings and left it on the counter a few days to develop a bit more, hopefully this works out better
Nature finds a way
I really find killing Predators stupid when you see how they work within the local system
Thankfully, I haven't seen any of those poor deer
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
Yes. I require the recipe for that dough. I would very much like to make this next weekend with my starter. It looks AMAZING and that pepperoni looks perfect.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
This is lightly modified from Local Breads by Daniel Leader, as the levain called for is pretty slack and I had a stiff starter because I was going to make baguettes over the weekend but got lazy and didn't.
The book calls for a biga naturale (i.e. your starter/levain) 370 oz g at ~70% hydration, I used what I had which was 10 oz at 50% hydration and added a smidge more flour and water.
To the starter, add 400g tepid water, mix water and starter to break up the starter so it is basically a slushy mess. I did all mixing and proofing in my stand mixer and it turned out fine. After mixing the water, add 500g bread flour, a pinch of instant yeast (1/4 tsp) and a scant tablespoon of salt. You should end up just under 1300g for your dough at around a 75% hydration. The dough should be very very sticky and probably difficult to knead by hand. Run in stand mixer for 8 minutes until it passes windowpane test and cover to proof at room temp for 90 minutes. If you don't have a stand mixer, do the fold method which I think we've discussed in this thread (or maybe one of the other cooking threads), by lightly greasing your hand or a silicone spatula or bowl scraper and folding the dough over itself in the bowl. This will take a long time to get to windowpane but it's doable
After 90 minutes, punch down and scrape the sides of your bowl if it's sticking. Let it proof for another 90 minutes. Around this time you can start preheating your oven to 500F. I wouldn't wait past 30 minutes to go on the second proof, you need the oven to get nice and hot.
When you're ready to bake, toss a couple of tbs of olive oil into a half sheet pan and make sure all the surfaces and edges get well coated. I probably put a little extra oil in because I wasn't measuring this; I won't tell if you won't. Drop your dough onto the greased pan and spread it out so the dough covers edge to edge. It may not be slack enough so after some stretching you may need to let it rest for ~10 minutes before stretching it out again.
Once the dough is in place, dimple it down with your finger tips very well to keep giant bubbles from erupting during the bake. The recipe in the book calls for more olive oil to be brushed on along with some slivered onions, very thinly sliced potatoes and chopped rosemary. I went with a more traditional American style pizza, but used a mix of mozz and colby jack, and turkey pepperoni (quick aside: I'm shocked at how good and "healthy" this is compared to the real pork-derived stuff. It is less greasy but still has enough to get those nice crispy edges when baked in the oven) because that's what we had in the house and this was an attempt to clear out the fridge.
Bake at 500 F for 20-30 minutes. At 20 minutes the top looked perfectly brown and had very little char. I left it in for another 5 minutes and got what you see above. The edges of the crust were nice and crisp but the bottom of the pizza was very very soft, almost pillowy. When I reheat it for lunch tomorrow I'll probably reheat it on a cast iron skillet to firm up the crust a bit.
Edit: no you don't need 23 lb of starter :biggrin:
gamertag:Maguano71
Switch:SW-8428-8279-1687
This was dumb because I'm going to one of Singapore's ridiculous champagne brunches tomorrow so I really didn't need to pig out tonight.
In other unrelated news I'm having an inexplicable panic attack about having to leave this part of the world someday and live without gula melaka and gula melaka related desserts
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
This year will be fun!
This was good
Would you mind sharing a recipe?
I didn't really use one? But here's what I did
Throw zucchini through a mandolin. Sautee it and make a layer in your 13*9 baking... Pan thing? Whatever.
Sautee mushrooms, spinach, onion, tomato, garlic, and carrot down in another pan.
After your first layer, plop down sauteed veggies, then marinara sauce, then some feta and park
Do another layer of everything and top with whatever shredded cheese you've got
Toss in the oven at 450 for 10 minutes
Eat!
but I have discovered that savory sourdough pancakes are extremely tasty
Sorry, all I got is polenta with prawns
Make the grits thick. And cheesy. Cook it a bit longer with a bit more grits, add a little bit of butter in. Salt the grits
Make sure to totally de-shell the shrimp. I usually cook mine in one of a few seasonings
-A tangy sort of lemon juice and pepper mix
-Cajun seasonings
Pour grits, add shrimp and some of the pan juices, stir, and enjoy!
Dust with some parm or feta on top
Also, I add sauteed mushrooms and onions and garlic
That stuff is delicious
I have a batch of kombucha that I plan on doing a secondary ferment with. I'd like to throw ginger in there but I'm not sure what other flavors to go with. I don't want anything especially sweet, but ginger-blueberry maybe? Or should I do something more regional - pineapple ginger? Mangosteen ginger? Soursop lime?
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
All of those sound really nice, one of my favourite fruit pairings with ginger is apple.
Would ginger and lemon work?
Ginger and lime maybe?
Ginger and pomegranate even
Orrr ginger and cranberry? Good and tart
The weird slimy shit that seems more prone to being on chicken than any other meat?
I feel like the colour being so anemic is also naturally offputting, and it's generally more floppy for it's thickness than most other meats I think
they made an anime about it