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I'm eating a Cornish Game Hen.
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Man this shit is SINGLE PORTIONED
look at that shit MAKES ME FEEL LIKE A GIANT
what have you been eating SE++
what have you been craving
what are your recipes
FOOD THREAD
look at that shit MAKES ME FEEL LIKE A GIANT
what have you been eating SE++
what have you been craving
what are your recipes
FOOD THREAD
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sandwiches kick fucking ass
And my grandmother packs my lunches.
Homemade sourdough!
my sandwich had foccacia bread
it was dank as fuck
stroganoff is so fuckin good
the whitest of foods
and I will make the next one I assure you
And tomorrow, I get to have leftover lamb vindaloo! Maybe in a sandwich...
are you insulting the Stroganoff?
If so, eat a dick
Stroganoff is delicious
and eating a dick would not be delicious at all
But on the other hand I ate a homemade chicken pot pie yesterday
So that was great
PSN ID : DetectiveOlivaw | TWITTER | STEAM ID | NEVER FORGET
1 cup highly active sourdough starter
3 cups bread flour + more for dusting
1 cup water
1 1/4 teaspoon salt
In a large mixing bowl, stir together the ingredients until combined. You might have to add a tiny bit more water just to make sure all the flour is mixed in, but only add the bare minimum you need.
Cover the bowl, either with plastic wrap or a plate, and let it sit for around 18 hours. After about 18 hours, you should find that the dough has risen significantly, and is quite bubbly.
Stir it down until it's close to its original size. The dough is extremely sticky at this point, so be careful and patient. With a rubber spatula, scrape it onto some heavily floured parchment paper. Wash and dry the bowl in which it rose, and coat the inside with flour. Sprinkle the dough with flour, so it's easier to handle, and drop it in the bowl. Allow it to rest for about 2 hours.
Meanwhile, heat the oven to 450, with a large, lidded, oven-safe vessel (all-metal pot, dutch oven, Pyrex, etc.) in the oven. You want the container to be hot when you drop the bread in. I forgot this step once, and it stuck something awful. I had to tear the bread apart to get it out of the pot.
After 2 hours, dump the dough into the hot vessel (carefully, please). I found the best way is simply to hold the bowl directly over the top of the pot, and letting gravity do the work, rather than trying to scrape it in. The whole thing should plop out in one piece, after a few seconds.
Cover the bread, and bake for 40 minutes. Remove the cover (careful, there will be steam), lower the temperature to 400, and bake for another 30 minutes, until the crust gets a nice golden-brown color.
Let it cool for at least 30 minutes before cutting.
guess why
alternatively
zimfan got it right, sorry
maybe another day
A thin slice of lamb cooked perfectly, some mango chutney, some greens, all placed between two small rounds of nan. So delicious
no it was chicken thigh but brick is a pretty cool movie
shut up, stroganoff is the best
maybe you were thinking of something else when you said it was terrible
like
your face
8-)