bubbalouie - Posted - 10/23/2020:  17:50:11

A young pup! I'm 3 months older.  

Brian T - Posted - 10/23/2020:  18:44:23

BConk of this parish was the guy with the wild yeast breads. Then a sudden death and he could not get going again. I got nothing useful for yeast off my grapes again this year. Bummer. Mashed them in sugar water at 25C and they sat. Nothing happened.

Tonight was Round 2 with Fettuccini Alfredo. Jacked up with big handfuls each of peas, bacon dice, dried Roma tomatoes and left over chicken tortellini. Major nutmeg hit. Italian colors.
Lets me sleep through the night, no 3 AM garbage patrols.

bubbalouie - Posted - 10/23/2020:  19:48:39

Yeah! I remember Brian Conklin! Awesome Baker.

STUD - Posted - 10/24/2020:  05:18:24

Al says that my last post sounds like I purchased the whole meal - in fact I made the beef rolls from scratch and bought the rest.
Liz

STUD - Posted - 10/24/2020:  05:22:35

@Bubbalouie
That bread is gorgeous! It looks a bit like the ancient Roman leaves from Pompeii. Did your partner make the design with a string?
Liz

bubbalouie - Posted - 10/24/2020:  05:40:16

Yes Liz she used string tied up in a star pattern before it roze (is that a word?)  & one of my new clean Olfa blades for the slashes. The loaf is covered in flour & the inside browns up darker where the slashes are,

Like I said I haven't tried one of these premium loaves before she whisks them off to work. The guy that gave her the starters wife is all jealous & quit trying to make sourdough! I guess it's a steep learning curve on the sourdough roller coaster! 

Edited by - bubbalouie on 10/24/2020 05:51:05

STUD - Posted - 10/28/2020:  16:29:43

Chicken Souvlakia:

 

Brian T - Posted - 10/28/2020:  17:06:09

Crispy fried beans with cumin and chicken sausages. Pumpkin pie if I have room.

STUD - Posted - 10/29/2020:  16:29:12

Lamb loin chops and fried green tomatoes- cooked on a cast iron griddle cuz it's p!$$ing down rain here. No pics.

Brian T - Posted - 10/29/2020:  18:19:51

Tonight is "lime chicken."
It spits like hello. If you don't own a spatter screen, don't do this.

-1C salsa as hot as you like.
-1/2C Dijon mustard (cooking kills the heat)
-zest & juice of 1/2 a lime ( do NOT over do this).
>Marinate 2-4 chicken breasts (scored deeply) 30 minutes and pan fry in olive oil.
>Cook to reduce all of the marinade with a big splash of white wine. Dry Vermouth option.
>Pour over chicken.
>Big tray of oven-baked yam fries. Curry powder + mayo for dip.

bubbalouie - Posted - 10/29/2020:  18:37:12

We're Gonna Starve!!

bubbalouie - Posted - 10/29/2020:  19:01:04

We love us some chicken thighs & sweet potato wedgies!

Tonight it's prosciutto wrapped chicken cordon blue. Brown basmati rice & roasted delicati squash.

Brian T - Posted - 10/29/2020:  20:32:12

I've got Italian Apple cake, infused with lemon zest & juice, brown sugar and cinnamon.
I believe I will make it through the night.

Remsleep - Posted - 10/30/2020:  06:08:04

The other night I was short on time, so I made pesto. It ended up looking a little looser than I like. Thinking about how to tighten it up, I remembered that I had a leftover hard-boiled egg in the fridge, and I’ve used hard-boiled egg in salsa verde (Mario Batali’s version), so why not in pesto. It worked great: the emulsification smoothed out the texture and gave it an extra layer of flavor. I don’t know how “authentic” it is, but I’ll definitely use it again.

bubbalouie - Posted - 10/30/2020:  17:51:09

Here's last nights supper! 

Edited by - bubbalouie on 10/30/2020 17:55:18

bubbalouie - Posted - 10/30/2020:  18:36:19

Squash is great. cut them in half & add butter. maple syrup or brown sugar & salt & pepper.

Bake them in the oven for 45 mins. to an hour at *350. Acorn squash is really good like this.

These Delicata or sweet potato squash you can eat the skin.

en.wikipedia.org/wiki/Delicata_squash

STUD - Posted - 10/31/2020:  15:45:09

Grilled ribeye steaks (half price!) with succotash on the side ' first time Ive ever made or tried it. Not bad, wouldn't cross the road for it, but doesn't suck, either.
Mocktail gin and tonics made with juniper berry extract, tonic water, and limes. They taste remarkably like the real thing.

 

STUD - Posted - 10/31/2020:  15:46:49

Mock G&T:

bubbalouie - Posted - 10/31/2020:  16:07:09

We're having Mediterranean pie. Pics to come. It's pretty easy when I have Terry chopping & prepping!

I bought a spring form pan that looks like it would make a nice banjo pot! You can use phyllo or puff pastry. 

Went to the stores today & found a nice big ripe red bell pepper & a pkg. of Thai bird peppers.

Yellow onion , garlic & frozen spinach. I thaw out the spinach & cut the corner out of the bag. Squeeze out the water. All in layers.

 food.com/recipe/mediterranean-pie-135251

bubbalouie - Posted - 10/31/2020:  16:08:11

Thufferin Thuckotash!

bubbalouie - Posted - 11/02/2020:  19:39:01

Put a few cans of this in your tool kit! We make aioli with olive oil mayo for the wedgies.

There's whole smoked jalapenos in adobo sauce in a can. You can mash them up with a fork in a small dish or pulverize them with an immersion blender into a bloody Mary. Mix them up with maple syrup for a nice glaze on ribs. Great for dips with cream cheese or sour cream.

It's almost cheating to get that nice smokey heat.There's 3 different brands in one of my local stores for 3 to 5 bucks a can! the cheap ones work fine.

Edited by - bubbalouie on 11/02/2020 19:39:45

STUD - Posted - 11/05/2020:  16:10:20

Panko crumbed pork chops and a side of fried rice. And bonus cat!

Wet Spaniel - Posted - 11/05/2020:  16:45:18

quote:

---

Originally posted by figmo59

Panko crumbed pork chops and a side of fried rice. And bonus cat!

---

I've never eaten cat, either standard or bonus..... does it taste like chicken?

steve davis - Posted - 11/05/2020:  16:52:37

Went light tonight.
Fistful of Wheat Thins dipped in Sabra red pepper hummus,whole avocado with a spoonful of blue cheese dressing.
Bai blueberry drink and a chocolate Klondike bar.
Decaf green tea beeping in the microwave.

STUD - Posted - 11/05/2020:  21:28:58

quote:

---

Originally posted by Wet Spaniel

quote:

---

Originally posted by figmo59

Panko crumbed pork chops and a side of fried rice. And bonus cat!

---

I've never eaten cat, either standard or bonus..... does it taste like chicken?

---

Cat......

The other...

White meat..... ;0)

Brian T - Posted - 11/05/2020:  23:22:49

Cat, as in Mountain Lion/Cougar, has a sort of porky taste without being fatty.
The source never bothered me but I wouldn't ask for it twice.

STUD - Posted - 11/10/2020:  16:18:08

Last night: crispy panko crumbed pork chops and potatoes au gratin.

Brian T - Posted - 11/10/2020:  20:20:44

Dinner was catered tonight. Wong Wing did egg rolls and Mr. McCain did tater tots.

STUD - Posted - 11/14/2020:  04:52:31

Deli night at the Wadsworth/White demesne.

 

bubbalouie - Posted - 11/14/2020:  17:01:48

Here's a pic of the first time we tried the Mediterranean pie I was talking about with puff pastry.

STUD - Posted - 11/18/2020:  16:03:53

My (Liz's) take on Philly cheese steaks with faux gin and tonics on the side.

 

STUD - Posted - 11/19/2020:  17:00:13

Beef and broccoli stir fry over white rice:

 

Wet Spaniel - Posted - 11/22/2020:  10:04:22

Roast chicken tonight, but that’s not really the good part. We had a house extension added a year or so back and we wanted to get a bigger kitchen so I’ve (very slowly) been converting what was originally our dining room into a kitchen. It involved knocking out a chimney breast to make a recess for a stove which was a first for me - fortunately it doesn’t seem to want to fall down. Anyway, after far too long we are eventually in and I’m cooking the first meal in there tonight. There’s a couple of cosmetic tweaks to be made but everything is working.

 

Remsleep - Posted - 11/22/2020:  10:23:12

I don't know who did that underlay, but it's really shocking. That'll all have to come up.

Mazal tov on the new kitchen.

Wet Spaniel - Posted - 11/22/2020:  10:40:39

quote:

---

Originally posted by Remsleep

I don't know who did that underlay, but it's really shocking. That'll all have to come up.

 

---

How very dare you Sir 

thanks !!

Remsleep - Posted - 11/22/2020:  13:17:22

quote:

---

Originally posted by Wet Spaniel

quote:

---

Originally posted by Remsleep

I don't know who did that underlay, but it's really shocking. That'll all have to come up.

 

---

How very dare you Sir 

thanks !!

---

I forgot to suck air through my front teeth before I started that comment.

Wet Spaniel - Posted - 11/22/2020:  13:45:00

quote:

---

Originally posted by Remsleep

quote:

---

Originally posted by Wet Spaniel

quote:

---

Originally posted by Remsleep

I don't know who did that underlay, but it's really shocking. That'll all have to come up.

 

---

How very dare you Sir 

thanks !!

---

I forgot to suck air through my front teeth before I started that comment.

 

---

bubbalouie - Posted - 11/22/2020:  16:02:58

I've got the secret boys! 11 herbs & spices. From the nefew of Colonel Sanders himself!

Just mixed it up in a mason jar & I have a bunch of skin on, bone in chicken thighs to try it.

We're cooking them in the oven instead of deep frying. I'll keep you posted!

I didn't add the kosher salt because of the garlic & celery salt. 

Good Buddy - Posted - 11/22/2020:  16:50:06

I had a British style baked potato aka jacket potato with butter & cheese and a garlic, dill, and lemony sour cream dollop on top, with a side of corn and a potato roll with butter. It really hit the spot.

Edited by - Good Buddy on 11/22/2020 16:53:58

Brian T - Posted - 11/22/2020:  17:30:39

Merory's Spice and Herb analysis company was paid to dig into KFC.
Black pepper & flour. The key is the patented high pressure deep frying process.
That is to die for for any DF cooking.

The trick is to preheat your oven to 350F. Go buy the KFC bucket of chicken.
On a sheet pan, 30 minutes in the oven makes a world of difference in taste.
Works with every other brand as well. They are all just barely, marginally, cooked.

Brian T - Posted - 11/22/2020:  17:33:02

Bob, I will mix a batch of hour recipe and do the experiment.
Suppose I bought a HB panini press that can do chicken breasts. Fair test?

bubbalouie - Posted - 11/22/2020:  17:43:30

The recipe said that KFC used MSG. I couldn't find any here, it's been so vilified " Oh No! it gives me a headache!"

I remember Accent in a spice bottle as a kid. We used to put on our family made Pizza!

Yeah Brian I'm just using it as test for the taste. You can use it on all parts of the bird any way you want to cook it! 

bubbalouie - Posted - 11/22/2020:  17:52:29

This is my spice/flour mix & another of Terry's loaves I can't eat.

I've been razzing her by saying I'm calling door dash to order an extra large jar of Cheeze whiz & eat the whole loaf by myself! Thankyou Sir, that will be $27:75 !!

Edited by - bubbalouie on 11/22/2020 18:02:06

slammer - Posted - 11/22/2020:  17:55:47

Tonight’s fare was Prime Rib med rare and Sweet Potato fluff , Steamed broccoli and my first attempt at Yorkshire Pudding . Everything was great , but the Yorkshire’s had to be done on the grill as I didn’t have oven temp / space.
I used a muffin tin with drippings from the Rib roast and my recipe was. 1 cup milk, 1- cup flour, 3 eggs and 1tsp salt. Blended and rested for a few hours in the fridge. Got the muffin tin with a tsp. of fat in each cup smoking hot and added the batter to1/2 full in each cup and 450 degree grill for 20 minutes. They were good but did not rise as high as I hoped and were heavier than I hoped for. Any help is appreciated for my next go !!!
The sweet potato fluff with a brown sugar pecan crust doubled for dessert and tomorrow will be best eaten cold. Yes, Cold !!! Just like a crustless pie !!!
The Prime Rib roast was one of the best I’ve done, and the leftovers will make a wonderful French Dip for tomorrow night !!!
All washed down with a bunch of good Whiskey, especially after my Packers lost !!!
Slammer!!!

Brian T - Posted - 11/22/2020:  18:57:01

Well, I did it. Pulled the trigger and bought a 1200W Breville panini press.
They claim can do chicken breast and burgers in it.
I will make chicken Cordon Bleu, with a crumb coating and see how it flies up to 165F/74C.

Maybe rotini with cheese & meat sauce tonight. I caught a bug and my guts are jumping.

Wet Spaniel - Posted - 11/23/2020:  02:05:25

quote:

---

Originally posted by bubbalouie

I've got the secret boys! 11 herbs & spices. From the nefew of Colonel Sanders himself!

Just mixed it up in a mason jar & I have a bunch of skin on, bone in chicken thighs to try it.

We're cooking them in the oven instead of deep frying. I'll keep you posted!

 

I didn't add the kosher salt because of the garlic & celery salt. 

---

We don't have fried chicken very often, but next time we do Bob, I'll give this a bash.

Wet Spaniel - Posted - 11/23/2020:  02:32:56

quote:

---

Originally posted by slammer

Tonight’s fare was Prime Rib med rare and Sweet Potato fluff , Steamed broccoli and my first attempt at Yorkshire Pudding . Everything was great , but the Yorkshire’s had to be done on the grill as I didn’t have oven temp / space.

I used a muffin tin with drippings from the Rib roast and my recipe was. 1 cup milk, 1- cup flour, 3 eggs and 1tsp salt. Blended and rested for a few hours in the fridge. Got the muffin tin with a tsp. of fat in each cup smoking hot and added the batter to1/2 full in each cup and 450 degree grill for 20 minutes. They were good but did not rise as high as I hoped and were heavier than I hoped for. Any help is appreciated for my next go !!!

The sweet potato fluff with a brown sugar pecan crust doubled for dessert and tomorrow will be best eaten cold. Yes, Cold !!! Just like a crustless pie !!!

The Prime Rib roast was one of the best I’ve done, and the leftovers will make a wonderful French Dip for tomorrow night !!!

All washed down with a bunch of good Whiskey, especially after my Packers lost !!!

Slammer!!!

---

Dale, the roast looks amazing.  Sadly we can't say the same about the Yorkshire Puddings!!!  The beauty of the puddings is that they take the same amount of time to cook as you need to leave the meat to rest outside of the oven before cooking so once you pull the meat, bung the puddings in the oven.  My recipe is:

100g/3.5oz plain (all purpose?) flour

225ml/8 fl oz milk

3 eggs

pinch of salt

oven at 200 Celsius/400 f

mix the eggs, flor salt into a smooth paste and then whisk in the milk bit by bit to make sure that the batter doesn't get lumpy.  Leave it to rest for a couple of hours before cooking just as you described above - but in the oven this time.  There's a big thing about not opening the oven door when they are rising, I suspect that a grill isn't as air tight as an oven and that may be part of your problem mate.

these were mine from last Sunday - made with the recipe above.

 

slammer - Posted - 11/23/2020:  06:16:43

Yeah Jonty, those puddings (aka, hockey pucks) were not my my best effort. I will use your recipe next time and I’m sure they will turn out better using the oven instead of the grill. They sure are easy enough and gives ya something to do while the meat is resting. Thanks for the recipe!!!
Slammer!!!

Wet Spaniel - Posted - 11/23/2020:  12:23:17

Chicken soup tonight with what was my sons first ever attempt at a loaf of bread - we were so amazed at the results I forgot to take an ‘after’ pic when it came out of the oven. Main course was followed by Eve’s Pudding and Custard.