Portobello mushrooms stuffed with sausage, breadcrumbs, onion, and celery.

A bread pudding:

quote:

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Originally posted by Lizwadsworth65

A bread pudding:

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I want some!   Brad

This morning, a regular for us, soft boiled egg, bacon-American style, coffee and juice. Tonight steak and potato. Brad

rinemb

Looks lovely as usual!!! I gonna say it out-loud……………….I've NEVER had a soft boiled egg. I think I’m ready, just not a style I’ve ever had or grew up with. I’ve had a lot of culinary experiences, but the soft boiled egg has eluded me. I’d love it with buttery well done/burnt toast!!!
Slammer!!!

Love soft boiled eggs... :0)

Dinner last night at the outlaws.. (Liz's Sisters n brother in laws)

No bone leg of lamb ..mashed tadders..n assparahgrass...

Mary's home made cheese cake n coffee..
All wicked good..
N the cheese cake was a real treat... :0)

Sunday night dinner. Ribeye (first cook on the grill 2026), baked salt crusted potato, broccoli, paired with a cab. Brad

Last night was usual Sunday pizza night and ordered from our favorite place, but could be the last time, sorry to say!!! Great pizza , but they are now at a price point that I can’t justify anymore. Yes, it a treat, but $30.00 for a pizza is getting out of hand . A year ago it was $22.50 , then raised to $27.10 six months ago, and now raised again to $30.35 for a sausage & onion pizza . Sometimes you just have to say NO !!!
Slammer!!!

Yikes on the price of the pizza!

Roast chicken thighs and baby potatoes in a garlic parsley sauce:

quote:

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Originally posted by Lizwadsworth65

Roast chicken thighs and baby potatoes in a garlic parsley sauce:

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It was pretty good.. :0)

Must be chicken night!!! Bbq chicken on da grill watching the snow melt!!!
Slammer!!!

We had chicken shawarma yesterday, never made on before but my daughter is home from university and after years of being vegetarian she admitted to being bacon meat eating courtesy of chicken schawarma kebabs whilst stumbling home from the pub, so we thought we would give them a try. Made an upright skewer to cook them on - they turned out really well. Also, we etc talk my about tater tots - again, never had one and I don’t think we can buy them here so we made some. We have nothing to compare them to, but they were great.

I have downed a lot of tater tots in my life, and have never eaten or made a homemade tot. Those look great, where is the catchup, eh.

Me too Brad!!! Never had a homemade Tot . In college I lived on tuna fish sandwiches & tots for lunch in the cafeteria. Aldi frozen tots (puffs) are pretty damn good and reasonable!!!

Nice lookin Tots Jonty!!! And yeah, where’s the Ketchup??? Tots just make a meal fun !!!
Slammer!!!

Fried dough (a bag of pre-fab pizza dough) with marinara sauce. Deep fried in a fancy new non-stick Japanese pan Al bought.

quote:

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Originally posted by slammer

Last night was usual Sunday pizza night and ordered from our favorite place, but could be the last time, sorry to say!!! Great pizza , but they are now at a price point that I can’t justify anymore. Yes, it a treat, but $30.00 for a pizza is getting out of hand . A year ago it was $22.50 , then raised to $27.10 six months ago, and now raised again to $30.35 for a sausage & onion pizza . Sometimes you just have to say NO !!!
Slammer!!!

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To be honest...

Yours looks ..better... :0)

quote:

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Originally posted by Lizwadsworth65

Fried dough (a bag of pre-fab pizza dough) with marinara sauce. Deep fried in a fancy new non-stick Japanese pan Al bought.

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Deep fried pizza... ;0)

Next time..wanna put onion n pepperoni bits in it..then deep fry 'em..grated  mozzarella on top when they come outa the hot oil..

N marinara sauce fer dippin..

A 50/50 unbleached bread flour/whole wheat flour version of pain a l'ancienne. I messed up the baking part a bit, but it's still quite edible.

reubenstump
I had to look it up!!! All these years I’ve been eating French Bread and never heard it called that. I learned something new today, and now it’s time for an icy cold one!!! My job is done here!!!
Looks like some damn tasty French bread, and would go good with some good butter and a great bowl of anything!!!
Slammer!!!

quote:

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Originally posted by slammer

reubenstump
I had to look it up!!! All these years I’ve been eating French Bread and never heard it called that. I learned something new today, and now it’s time for an icy cold one!!! My job is done here!!!
Looks like some damn tasty French bread, and would go good with some good butter and a great bowl of anything!!!
Slammer!!!

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I posted a pic of normal pain a l'ancienne on page 131.  Literally, "old fashioned bread".

I recommend some good olive oil and heavy duty (like a glaze) balsamic vinegar, but to each their own.  Some bruschetta would be good, too.

It's a two day, but not two part, bread. Simple and classic - water, unbleached bread flour, salt, yeast. The first day is just mixing and putting it in the fridge, maybe 15 minutes. The second day is taking it out to warm, then shaping, rising, and baking.

An accurate oven thermometer that goes up to 550 is very helpful. I'm somewhat lucky in that I can put a couple of reliable oven thermometers in the oven at some temperature, say 400.  I pick a midpoint between typical highs and lows, as the calibration is only for a single temperature, not a range like 300-600.  I then calibrate/adjust the oven to match the hopefully real temperature as shown by the old fashioned internal thermometers. A perk of a modern electric oven, I suppose.

My version is taken from Peter Reinhart's great Bread Baker's Apprentice book. This version appears to be identical.

www.epicurious.com/recipes/food/views/pain-a-l-ancienne-392119

6 cups unbleached bread flour
1.75 tsp active dry yeast
2.25 tsp salt
2.25 cups cold water (adjust as needed)

Baking stone, parchment paper, instant read thermometer...

Yield: 6 baguettes or 2 round boules.

Start at 550, reduce to 475, bake to about 210 internal.

I find that when my oven says it reaches the desired temp the internal thermometers don't agree, even after calibration. But if I wait a few minutes they agree with the temp I set. I'm not sure if the $10 analog oven thermometers (I use 2, just in case) are just slower to react to the rise in temperature or if the oven isn't yet fully up to temp in ALL locations.

It's a great bread. And simple.

Meatloaf, garlic mashed potatoes, and a can of corn.

Mexican night. I’ve never seen a tamale in the flesh, let alone eaten one, so I had nothing to gauge them by. But, they were really good. Tamales stuffed with shredded chicken in red chilli sauce and pork chilli verde with rice - all good stuff!

reubenstump
Hey, thanks for the recipe!!! Gonna cut the recipe in half and try it. Luckily , my old oven is pretty accurate and matches my oven thermometer and my infrared thermometer. Speaking of thermometers, Mrs. Slammer got me a Thermoworks Thermapen ONE for Christmas. Pricey, but so fast and accurate, my steaks and chicken and chops have never been better.
Slammer!!!

Winner..!