What youll eating
- Thread starter Heisen
- Start date
Seed of Memory
Paradise Found
Hey @High kev if you like this kind of stuff I've got a few recipes I could share with you.
Love it I will gladly try some recipes please share
BigBallzWillie
BE THE BALL
Thanks! I've baked my share of bricks to get there, lol. Been baking a lot with the lockdown. I'm on the stone now, but I have a menagerie of pots that I'll bake in also. I have a pullman loaf pan sitting there never used for years...........maybe check it out soon. Cheese bread in a pot will make you a bread superstar with the kids. Here's a 5 cup light rye.
crimsonecho
Self-Proclaimed Don Quixote
looks very cool at what temperature are you baking those? I’m using a dutch oven and that goes into an electric oven which only goes up to 250C. Not ideal i think but it gets the job done and since the dutch oven seals it tight and keeps the humid air in, it creates a denser bread (not unpleasant or heavy) with more water but it keeps fresh for a week because of that water content which is nice as each bread weighs about 1500gr. Thats a lot of bread!
BigBallzWillie
BE THE BALL
I set my oven (electric) to 425 F. I put both racks in the two bottom slots. The upper rack gets a 16" diameter stone. The lower rack gets a cookie sheet that holds about a quart of water. As soon as I see a bit of steam, I take the stone out, dust with fine oatmeal, plop the loaf on the stone, then move the whole deal into the oven. You want to see steam at that point. That steam makes the crust wonderful. Then I bake for 45 min and take a look. Then usually continue for 15 to 20 mins more.
I did pot breads for a while. I have a big vintage aluminum dutch oven that makes 7-8 cup loaf....that's huge. Makes a round loaf. I also have a cast iron loaf pan, and that then goes into a rectangular aluminum pot that has a lid, that makes an artisan square loaf. I also have a ceramic bundt type pot. Made this rye loaf in that the other day.
Here's what the square set up looks like
crimsonecho
Self-Proclaimed Don Quixote
looks delicious man congrats! I’m still perfecting it but yours look very nice. I’m gonna do another loaf in 2 days lets see how that turns out.
Lady Zandra
Member
We call it 'vodka sauce' here!I'm mean with a broiler, shrimp, and butter!
Maybe a lil breadcrumbs over fettuccini Alfredo .
In my region we have an orange sauce. Alfredo andtry it sometime!
1/2 & 1/2 Alfredo and Tomato-- usually with a splash of Vodka (I don't usually bother)
I've been cooking since I was 12, and cooked in restaurants for 20+ years (When not teaching Middle school)
But LOVE new recipes!!!!
Lady Zandra
Member
Daddy taught me..southern cooking rules:
fat is flavor
salt everything - even sweets
save bacon grease
gravy is a food group
vegetables are made to enhance a meal - not be a meal
If it doesn't have sauce, gravy, butter, mayo or sour cream- you didn't finish it!
TerpyTyrone
LED Recruiter
Where have U been!?$? Haha
U must be NE?
Riggies?
I'm ready to share some Italian delights if anyone shows interest.
Pasta fagioili
Chicken cacciatore
Shrimp and scallop Alfredo
MaMa Mia!!!!!
I'm hungry!!!
BigBallzWillie
BE THE BALL
Bring it bro!
TerpyTyrone
LED Recruiter
Seed of Memory
Paradise Found
So to feed 2 people: 6 4oz lobster tails
12 sea scallops or 6oz of bay scallops
24 31/35 shrimp
1lb of mussels
Linguini
2 tablespoon minced garlic
A tomato diced
Chopped green onions
Beurre blanc and white wine
Cut your Maine tails into wishbone and make sure to strip the vein and pull the meat then rinse. Drop all of your proteins in 170 degree water for 5 minutes. Cook your linguini to use as a bed later. Saute your garlic until you can smell it then add your BB (12 oz) and white wine (3oz). Cook to a light reduction. Add tomatoes and green onions to the sauce then add your meats and toss. Cover and let sit for 5 minutes on low. Pour all that over a bed of linguini.
Bar harbor lobster bake
For the love of god please share. I don't know shit about Italian food.
TerpyTyrone
LED Recruiter
Haha whole lotta garlic, onion, pepper, parsley basil, oregano. The trio's of spiced and seasonings.
The Greek marinade for pork, lamb, chicken is roughly
1/3cup salt
1/3 oregano
1/3 paprika
1 tsp of garlic powder
1 tsp black pepper
Great for chicken speedies with oil and vinegar marinade
The Italian stuff is all saute first in olive oil and add the good stuff. A sauce recipe to come. Thinking of ma alot lately. Thanks ma! Too soon 56. Food was one of her many great attributes. It had to be with 3 hungry overweight kids. Ya I was big Ty kinda. Haha long story.
Anyway enjoy your Saturday. Probably a bbq pic for y'all later.
The Greek marinade for pork, lamb, chicken is roughly
1/3cup salt
1/3 oregano
1/3 paprika
1 tsp of garlic powder
1 tsp black pepper
Great for chicken speedies with oil and vinegar marinade
The Italian stuff is all saute first in olive oil and add the good stuff. A sauce recipe to come. Thinking of ma alot lately. Thanks ma! Too soon 56. Food was one of her many great attributes. It had to be with 3 hungry overweight kids. Ya I was big Ty kinda. Haha long story.
Anyway enjoy your Saturday. Probably a bbq pic for y'all later.
Lady Zandra
Member
Marinated some pork strips in Korean-style BBQ sauce (Teriyaki, brown sugar, Oyster sauce, fresh garlic, Apple Cider Vinegar and a little Sweet Baby Rays)... threw them on the grill last night with our burgers-- today they go into the crockpot for pulled pork!
A little dirty rice on the side, and I'll be a happy camper!
Hmm...maybe I need to make some cornbread.....?!
A little dirty rice on the side, and I'll be a happy camper!
Hmm...maybe I need to make some cornbread.....?!
Lady Zandra
Member
I'm a Michigander (Michigoose?) But raised by Parents/Grandparents from South Carolina and Misssissippi!
Yeah- I do take shortcuts on sauces and such (sometimes) but nothings better than homemade from scratch...
And I don't cook 'health food'!! It's gonna have fat in it!
Oh, and.....uhm...what are "Riggies"?????