Some Hebrew National dogs with buns…and half a baguette with bacon and some generic Swiss cheese.
Is it Nathan’s or Hebrew National that got in trouble lately for something…the owner/CEO/whatever said or did recently? Can’t remember. But they make a pretty decent dog.
I think I will probably have to pay for that next morning, but it seemed like a good idea at the time!
I ordered venison liver, but it was substituted in the delivery with haunch steak. Oh, boo hoo, what a first-world problem to have.
Seasoned with salt & pepper, then fried at high heat with oil, smoked butter and lemon thyme. Turned every 20 seconds, Heston Blumenthal-style, to build up a good crust and even out the heat transfer.
Earlier, I’d sautéed some mushrooms with garlic and chives 'til they were soft and dark, so while the meat rested under foil, I re-heated them in the juices remaining in the pan. I also fried a potato and red pepper Spanish omelette (pre-made).
The strawberry cobbler was a semi-success. It was good, but it didn’t look like the recipe photo.
Then I realized my baking powder was “best by” April of 2021.
Lay’s “Cuban Sandwich” flavored potato chips. Yes, I keep coming back to them.
However, until just now looking at the empty package, I always thought it was “Club Sandwich” flavor.
Anyway, close enough!
Good Grief, how can you mistake those flavors?
@Proffrink 500g 00 Flour, 250mL warm water, 20g dry active yeast, big pinch of sea salt , big pinch of sugar and 5 or 6 glugs of Extra Virgin Olive oil. Yeast sugar and olive oil go into the warm water to bloom, then into the flour and salt. mix until a shaggy mess. oill the bowl and let ferment for 12-24 hours. (Sometimes I’ll add some garlic powder, dried oregano and fried basil to the flour as well)…
Thanks! Any kneading before or after the rise?
Sorry, sorry, I went back through the more recent posts and didn’t see it. What dough are we talking about?
@LadyShelley pizza dough… (get a baking steel. it will change your pizza making life)
@Proffrink i kneed it a little bit (a couple of fold-overs) before rolling it out thin.
Gourmet chef coming through! Make way!
Y’know something I like about this thread is the number of times people post photos of extremely stained recipes. Clearly they’ve been well-used and well-loved.
Tonight’s dinner. Homemade pasta with homemade picchi pacchiu sauce.
My jam recipe is scrawled on the back of an index card, and it’s been stained, folded, taped back together, and annotated. Even though I have it memorized, I pull it out every time!
Our christmas cookie recipes look like they were run over by Santa’s reindeer
Cuban sandwich flavour? Interesting. Meanwhile, I have…
What will they think of next!
I was on a diet yesterday, drinking the 60-proof somewhat disgusting “flavored” Jameson garbage (I wanted to be able to drive to work this morning, so the 12.7 or so units of alcohol contained in that was much better than the 17 units in a standard 80-proof liquor).
And I have a ton of flavored electrolyte powders to mix the bottom-shelf vodka with. So it’s healthy! I don’t think I’ve had more than a sip of vodka in ten years…but I didn’t feel like dropping the coin on even cheaper Irish or Scotches…
Also bought some raw sausages and buns…probably eat that…or not.
Oh yeah! It’s not Cold Duck time…but it is “blue juice” time!
That’s a classy drink, right there! Blue juice!
Go big or go home! Oh yeah!