They were all right beside each other, I fucking hate propane!This quote is hidden because you are ignoring this member. Show Quote
Ps: ribeye and prime rib are the same damn piece of meat
They were all right beside each other, I fucking hate propane!This quote is hidden because you are ignoring this member. Show Quote
Ps: ribeye and prime rib are the same damn piece of meat
Tough crowd. My only gripe is with the singular mushroom. Who goes to the store to buy one mushroom? Alas, in these difficult times, I will accept this oddity. Carry on with the good work.
Everything I say is satire.This quote is hidden because you are ignoring this member. Show Quote
I was questioned on the single portobello as well when I was prepping... there were more but like, how much mushroom do you need? I rather have some left for the next meal!
I am concerned that your gf is beating you. Are you ok? Blink twice if not.This quote is hidden because you are ignoring this member. Show Quote
Everything I say is satire.This quote is hidden because you are ignoring this member. Show Quote
This quote is hidden because you are ignoring this member. Show QuoteThink he meant charred finish of the cut steak is better than whole roasted.This quote is hidden because you are ignoring this member. Show Quote
Yea it’s just a better way to enjoy that cutThis quote is hidden because you are ignoring this member. Show Quote
Originally posted by Thales of Miletus
If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
Originally posted by Toma
fact.This quote is hidden because you are ignoring this member. Show Quote
I love my $60 Big Boss air fryer so much.
Goddamn that looks juicy
I'm trying out Hainanese Chicken Rice again. Pressure cooker environment, with this thread
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Nice nice. I love Hainanese chicken. Show us when you're done!This quote is hidden because you are ignoring this member. Show Quote
10-4 rubber ducky
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My first foray into sourdough was a failure, but lots of learnings for the next time:
- loaves were too small (I used 700g of flour for two, next time will use 1000)
- use a proper bench scraper. I thought I could get away with a using a spatula but it was really difficult
- better scoring knife (I used a medical scalpel which wasn’t big enough)
- flour the banettons better. I had some issues with the loaves sticking to the clothe liner so lost some of its shape
Taste wise it was really good actually. Will give it another shot when my bench scraper and scoring knife gets delivered
Ya, gotta store a week to be safe at around -20. But only a day for -35.This quote is hidden because you are ignoring this member. Show Quote
I only get that luxury when it is -35 or lower outside (which it was where I was a lot this year haha)
I like to make carnitas in my pressure cooker so I made a big batch yesterday as costco had pork shoulder on sale. Very ez
https://www.recipetineats.com/pork-c...r-pulled-pork/
That recipe looks tastyThis quote is hidden because you are ignoring this member. Show Quote
What recipe you using? doesn't look like it really sprung in the oven. are you using whole wheat or white for your starter?This quote is hidden because you are ignoring this member. Show Quote
My sesame loaf from yesterday
You guys are making awesome looking food.
Everything I say is satire.This quote is hidden because you are ignoring this member. Show Quote
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I used the one you posted earlier. 600g white, 100g whole wheat, 12g salt. Except did 77% hydration instead of 80
Starter was half white unbleached, half whole wheat. But just switched to feeding with just whole wheat and it seems to be more active now. Gonna give it another shot next week after I get a proper bench scraper.
Also another possible mistake, I proofed overnight in the fridge in banettons, but didn’t let them warm up to room temp before baking. Should I have waited or is it okay to bake when they are still cold?
I've heard both sides, that baking from cold is fine and that having it at room temp makes it spring more. I've been doing all my baking since WFH in a day, with no fridge rest, and they've been working well. Feed the night before, start the autolyse in the morning around 7 am, baking by 7 pm.This quote is hidden because you are ignoring this member. Show Quote
I've switched to a 100% AP starter and it seems to be way better then my wheat one, but as long as it's doubling in size (or more) when you feed it, you should be good. Should also float on water. I also put all my starter into my water rather then try to add it after the autolyse, as it's too much of a pain. has worked well so far
Try the 80% hydration. Higher hydration should make fluffier/lighter
So much you can do with:This quote is hidden because you are ignoring this member. Show Quote
Crab
Tempura shrimp
BBQ eel
Avocado
Cucumber
Smoked salmon
Basically all the white girl rolls, ES would be in heaven!