Ypedal
100 TW
interesting dish... but hm.... ouf.. would try it.. pretty sure i would not like it. :lol:
What did you cook today??
- Thread starter StudEbiker
- Start date
The fingers
10 TW
Don't let the looks fool you. First had some in Isla Vista in the late 60's, along with those I learned that avocado was palatable with salt added. Never thought I would eat either, but it was the starving 60's that caused us to try new foods.Ypedal said:
bigmoose
1 MW
Don't let the green push you away Y! The flash accentuated it, and it is not quite that bright color. Had a few today from the fridge and they were still pretty good. Did not get soggy or mushy. The cucumber sauce really makes it!
Dauntless
100 TW
Heavens, pass that over this way. I'm ready to try anything when I'm NOT a shut in. (Running accident recovery took a downturn.) That looks marvelous without comparing it to the picked over leftovers in the fridge. (Maybe I shouldn't be looking at the food thread right now.)
What type of restaurant would offer that?
What type of restaurant would offer that?
Lurkin
100 kW
Kebab shop. Sooooo good in Kebabs!
The fingers
10 TW
Just Google "falafel ________" (type in your city) for Greek/Mediterranean/Lebanese restaurants locally. Maybe they'll deliver.Dauntless said:
Dauntless
100 TW
Just finished a facing death tire change, now I can drive. (Anything seated works well at the moment.) If I can just park close. . . .
This is close by, they seem to have skipped the falafel, though. http://kentrogreekkitchen.com/wp-content/uploads/2015/04/kentro-gk-menu_01-15.pdf
Oh, wait, I was walking past this place and these two ridiculously good looking women I know came walking out just a few weeks ago. They met when they worked at the first place. . . . http://www.lesamisrestaurant.com/#!menu/c1jo3
This is close by, they seem to have skipped the falafel, though. http://kentrogreekkitchen.com/wp-content/uploads/2015/04/kentro-gk-menu_01-15.pdf
Oh, wait, I was walking past this place and these two ridiculously good looking women I know came walking out just a few weeks ago. They met when they worked at the first place. . . . http://www.lesamisrestaurant.com/#!menu/c1jo3
Dauntless
100 TW
Dang, that's the hood of my car in the shot of the restaurant, it's a longer walk to get back in my house. Normally I'd have walked from my house, this is close. Dang, I can't wait to be up and around for real. At least since I changed the tire, I can go places and park close.
Mine wasn't green inside, but it was good. They were out of the 'Culture Special' by the time I got there, but the Lebanese spaghetti was alright. The eggplant dip for the chips was great, it could be a sauce or soup. Oh, that's a genuine rock on a napkin because this was outdoors. Real old world feel, eh? Didn't want to leave and just go home again.
I forget, is the Moose actually cooking at a restaurant, or taking it up as a hobby with someone who is?
nutnspecial
10 MW
It's good you're out/about Mr.Dauntless- I hope you are feeling back to best soon. That's the good kinda food that's gonna help!! plus getting back out more. Nice light effects on the pic
Re: ridiculously hot women and cooking- there was an attractive girl my age/type at lowes paint area-
she might have been good with some fava beans
funfact- also can be good health food
Re: ridiculously hot women and cooking- there was an attractive girl my age/type at lowes paint area-
she might have been good with some fava beans
funfact- also can be good health food
Simonvtr
100 W
Made Ox Tail soup over the weekend.
bigmoose
1 MW
Some rolls for soup and little sandwitches. Basic high 60% hydration recipe with 10% rye flour. Overnight ferment in the fridge, shape and raise like baguettes. I was real happy that I was able to get a few "ears" with my slashing technique. Four were "stamped" with a kaiser roll stamp, 3 all the way to the parchment paper, one only 75%. The light stamped one closed up. Time to warm soup!
Ypedal
100 TW
wow, those look really good !!!
Is the basic dough the same as a loaf of bread ?
Temp and time to bake ?
Is the basic dough the same as a loaf of bread ?
Temp and time to bake ?
bigmoose
1 MW
Gaston... for you my friend, here is the recipe and work flow (and mostly in metric!)
250 grams General Mills Full Strength Flour (a bromated bread flour of 12.6% protein)
200 grams Sapphire All Purpose flour (unbleached unbromated about 11% protein)
50 grams Rye flour
375 grams Warm water
2 Tablespoons Extra Virgin Olive oil
3/8 teaspoon SAF instant dry yeast (IDY)
2 teaspoons salt
1 Tablespoon Non diastic Malt powder
Workflow:
If you have any questions, let me know. From one bread baker to another...we gladly share what we know!
250 grams General Mills Full Strength Flour (a bromated bread flour of 12.6% protein)
200 grams Sapphire All Purpose flour (unbleached unbromated about 11% protein)
50 grams Rye flour
375 grams Warm water
2 Tablespoons Extra Virgin Olive oil
3/8 teaspoon SAF instant dry yeast (IDY)
2 teaspoons salt
1 Tablespoon Non diastic Malt powder
Workflow:
- Water into mixing bowl, then dump flours, salt and IDY yeast and non diastic malt on top
- Mix with beater bar, when it comes together
- Add the olive oil, let it incorporate then switch to kneading spiral
- Knead till it looks right. You want a wet dough. The water is calculated to 75% hydration on the flour weight, but the rye soaks up more water, as does whole wheat (as a sub to the rye.) You want a sticky dough, it should stick to your hands, bowl etc. Wet hands to get it out of the bowl. I think I did add a few Tablespoons of flour during kneading. You want it to eventually hug the hook and not just be a wet blob that the hook throws to the side of the bowl. (I use a Kitchen Aid 6 Qt mixer)
- Now put it in a round plastic container with a lid. Put it in the fridge overnight to a full day.
- Get the cold dough out. Using AP flour on your shaping board, divide dough into 115 gram balls and preshape how you want
- Let stand at room temperature on an AP floured couche (bread rising cloth) for 50 to 60 minutes
- Now do your final shape, tensioning the skin. I like to use the baguette technique on the little rolls, and I keep rolling the skin under on my round rolls a few times. Dust hands and such with the AP flour and you can feel the dough changing character.
- Put it back on your couche for another rise of 45 or so minutes. Note: it won't show much of a rise, but it will EXPLODE with oven spring in the oven in the first 6 minutes.
- Preheat your oven to 480 deg Fahrenheit (250 deg Celcius) WITH a pizza stone or baking steel
- Put the loaves on a parchment paper sheet that has been dusted with bigMoose secret release powder... (50% AP flour, 50% course semolina flour) (at the temperatures I bake at, cornmeal will burn, semolina is very temperature stable) , score as you wish. Spray the tops of the rolls with water from a hand sprayer
- Slide your parchment sheet on your baking stone with a peel (I do the parchment thing so that I can load my oven fast and not loose a lot of heat) You do have to watch the parchment because it will "crisp up" at 250 deg C. You don't want it to burn.
- Load your oven steamer. I use an aluminum tray loaded with lava rocks/stones. I throw in an 8 oz cup of cubed ice. (I used to use water, but the flash steam burned me.)
- Close the door and bake about 10 or 12 minutes
- Rotate the rolls (my oven is hotter in the back because of the glass door) then REDUCE oven temperature to 400 deg F or 200 deg C and remove the lava rock tray from the oven. (my lava rocks are above the rolls near the top of my oven. I remove it to brown the tops of the rolls.) Your oven may be different. Also if your parchment is going to burn, now is the time to take the rolls off the parchment and just put them on the stone.
- Bake for another 8 to 12 minutes. You must adjust to your oven. I bake untill they look right, but I always verify that the center temperature of my loaves is above 100 deg C with a fast reading thermometer.
If you have any questions, let me know. From one bread baker to another...we gladly share what we know!
bigmoose
1 MW
Here is a pictue of my lava rock tray that I dump the ice cubes into:
Lurkin
100 kW
I have recently noted there is a difference between store bought Korean Vegetarian Gyoza and pork Chinese Potstickers, the difference of interest being the pastry used.
The vegetarian gyoza use a thinner but more rubbery pastry, whereas the potstickers use a thicker, more doughy pastry.
The internet so far says they are the same, just rolled thinner for the gyoza. I don't this this is right, the look and texture does not match them being the same and thinner. It's like the gyoza have a higher oil or gluten content in the pastry or similar.
Does anyone know for sure? We steam them and the vege ones are delicious, whereas the potstickers generally just turn into a sticky mess (probably better fried).
The vegetarian gyoza use a thinner but more rubbery pastry, whereas the potstickers use a thicker, more doughy pastry.
The internet so far says they are the same, just rolled thinner for the gyoza. I don't this this is right, the look and texture does not match them being the same and thinner. It's like the gyoza have a higher oil or gluten content in the pastry or similar.
Does anyone know for sure? We steam them and the vege ones are delicious, whereas the potstickers generally just turn into a sticky mess (probably better fried).
Ypedal
100 TW
Oh my !!!.. Rolls on the horizon !
Only big item i don't yet have is a mixer, and it's on the short list !!!! i keep eyballing the one at costco .
The initial temp is high, not sure if i have ever had my oven that high before lol
Only big item i don't yet have is a mixer, and it's on the short list !!!! i keep eyballing the one at costco .
The initial temp is high, not sure if i have ever had my oven that high before lol
bigmoose
1 MW
Gaston, I don't know how things are in Canada, but if I had to do it again I would look for a refurbished Kitchen Aid mixer. The only thing that goes is a composite gear in the power head and it is designed to shear to save during an overload or a jam. The gears are cheap and easily replaced.
One key thing is not to get one with the tilt head. My wife had one of those and you can only use a "C" hook for dough and not the spiral hook because the spiral hook generates an upward load on the head and you need the solid stand.
You also need to keep in mind the size of the mixer. Mine is a 6 quart and the recipe above is just barely large enough for it to do it well. My 6 quart (from Costco) would really like about double that recipe to shine. But the 5 quart is a tilt head or a C hook only bread hook, which is no where near as good as the spiral hook.
There are other brands of course that some folks prefer...
Now the thing that made my pizza and bread the best was going to higher temperatures and a thick pizza stone. If doing it over I might look for a new rectangular Cordierite 3/4 inch thick kiln shelf that fit my oven. I start all my breads and pizza's now around 480 deg F and some of my pizza's I take to the oven limit of 550 deg F. High temps give a great crust and a fluffy center.
Heavy breads, like with a lot of whole wheat, rye or oats, I have to drop the temps down and go longer to ensure the core cooks well. Launch at 425 degF and finish at 375 ish deg F. Baguettes on the other hand are all high temp.
Man I love baking, the feel of dough, the aroma in the kitchen and butter on my buns!
One key thing is not to get one with the tilt head. My wife had one of those and you can only use a "C" hook for dough and not the spiral hook because the spiral hook generates an upward load on the head and you need the solid stand.
You also need to keep in mind the size of the mixer. Mine is a 6 quart and the recipe above is just barely large enough for it to do it well. My 6 quart (from Costco) would really like about double that recipe to shine. But the 5 quart is a tilt head or a C hook only bread hook, which is no where near as good as the spiral hook.
There are other brands of course that some folks prefer...
Now the thing that made my pizza and bread the best was going to higher temperatures and a thick pizza stone. If doing it over I might look for a new rectangular Cordierite 3/4 inch thick kiln shelf that fit my oven. I start all my breads and pizza's now around 480 deg F and some of my pizza's I take to the oven limit of 550 deg F. High temps give a great crust and a fluffy center.
Heavy breads, like with a lot of whole wheat, rye or oats, I have to drop the temps down and go longer to ensure the core cooks well. Launch at 425 degF and finish at 375 ish deg F. Baguettes on the other hand are all high temp.
Man I love baking, the feel of dough, the aroma in the kitchen and butter on my buns!
bigmoose
1 MW
Today's Caraway and Onion Rye Loaf!
Ypedal
100 TW
Mmm Mm..
bigmoose
1 MW
marty
10 MW
Bread smells good.
I got the same grill as you.
Was given to me as a gift a long time ago. Had spiders in the orifice. Have replaced most of the steel inside parts over the years. It still works. Had steaks yesterday
I got the same grill as you.
Was given to me as a gift a long time ago. Had spiders in the orifice. Have replaced most of the steel inside parts over the years. It still works. Had steaks yesterday
Eskimo
1 kW
A little rant.
Price of the tomatoes here.
One single tomato costs 0.80 USD.
Ten tomatoes eight bucks.
It"s hilarious. Price of the small McDonalds cheeseburger equals one tomato.
Price of the tomatoes here.
One single tomato costs 0.80 USD.
Ten tomatoes eight bucks.
It"s hilarious. Price of the small McDonalds cheeseburger equals one tomato.
Lurkin
100 kW
Grow them. = free 8)
The fingers
10 TW
I have THE worst luck with tomato plants. Growing in containers, not enough sun. Every year I get some started and the plant yields very few fruits. The flowers drop off and the ones I do harvest are usually smallish. :x
bigmoose
1 MW
Marty, congrats on the grill! My Dad gave me mine as a housewarming for the first house I bought in 1977 If I recall correctly. It has been a workhorse! I have replaced both burners twice, the rock grate 2 or 3 times, and the top rack 2 times. It's still cheaper than a new grill and just keeps on burnin' the steaks! ... it also has a bunch of sentimental value too. Oh, and I painted it in high temp paint, probably twice in those 40 years.
