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Old July 20, 2016   #316
Worth1
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Here it is ready to eat.
Incan stew homemade dinner rolls homemade fermented pepper sauce homegrown peppers.
Worth
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Old July 21, 2016   #317
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You made those rolls??!! Man, do they look nice!
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Old July 21, 2016   #318
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I just thought of the name of one of the books people have said I need to write.

Cheap Eaten.
A southern mans common sense approach and reflections on food preparation and preservation.

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Old July 21, 2016   #319
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Originally Posted by coronabarb View Post
You made those rolls??!! Man, do they look nice!

I sure did and they tasted good too.
On top of that I just dreamed up the recipe.

2 cups of flour that has been tapped hard on a cutting board to make two cups.
1 heaping teaspoon of yeast.
1 teaspoon of salt.
A little olive oil.
Enough water to make a very soft dough that is almost too soft.
Kneed for awhile and kneed some more.
Make balls put in muffin pan let rise but not too much but at the very least double and bake in a 420 F oven til hollow sounding.
Pull tray out paint with olive oil put back in and put on high heat to make tops brown.

Best rolls you have ever had.

And thank you.

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Old July 21, 2016   #320
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Ciabatta bread attempt.
First rise action shot.
Worth
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Old July 21, 2016   #321
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More live action shots.
Second rise complete flopped out on four cut up placed on baking surface and waiting for final rise before baking.
I hope it works.
Worth
IMG_20160721_1505.jpg

IMG_20160721_214.jpg

IMG_20160721_35924.jpg
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Old July 21, 2016   #322
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Team lined up ready to jump in the oven.
Homemade Canadian bacon and some chopped up garlic and peppers sweating in smoked salt in the background.
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Old July 21, 2016   #323
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Quote:
Originally Posted by Worth1 View Post
Here it is ready to eat.
Incan stew homemade dinner rolls homemade fermented pepper sauce homegrown peppers.
Worth
Attachment 64112

Where's the recipe for the stew man? Also Worth how do you ferment your pepper sauce? All i can say about the bread is your a machine when it comes to making it. Man does it look good on this end!
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Old July 21, 2016   #324
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Here it is out of the oven and cooling.
IMG_20160721_1441.jpg
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Old July 21, 2016   #325
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Originally Posted by MrSalvage View Post
Where's the recipe for the stew man? Also Worth how do you ferment your pepper sauce? All i can say about the bread is your a machine when it comes to making it. Man does it look good on this end!
Thanks I just try not an expert on bread and dont like most bread but I do like mine.

I just had some with butter on it, made me cuss in a good way.
The stew is cargamanto beans some big giant dried puffy hominy most folks cant get.
Dried potato from Peru called Papa seca amarilla.
Mexican oregano salt chili arbol and paprika from Mexico.
Lemon drop pepper (Aji Limon) and aji Amarillo pepper.

Your choice of meat mine was home cold smoked pork butt dried and aged for about 9 months,

The brine I use for the peppers is your good well water (not chlorinated) and a teaspoon canning salt for every pint of water.
Put in a jar loose lid and let set on counter for at least two weeks or more.


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Old July 21, 2016   #326
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Worth, that bread looks delicious!
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Old July 21, 2016   #327
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Worth, that bread looks delicious!
Thank you Arlie.
It is about 12 to 14 dollars worth of bread if I bought it at the store and it is about the only bread I buy at the store.
This is why I have kept trying to learn how to make it.

Not a bad return in investment for not even a whole sack of flour and some yeast so it qualifies as cheap eaten.

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Old July 21, 2016   #328
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My instincts tell me that the bread could have gone a little longer. What temperature? How was the crumb in the center?



Anyone watching The Great British Baking Show?
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Old July 21, 2016   #329
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My instincts tell me that the bread could have gone a little longer. What temperature? How was the crumb in the center?



Anyone watching The Great British Baking Show?
I take it out early because I freeze it for later finishing.
No way can I eat all of this at once.
The crumb in my opinion is exactly as I want it.
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Old July 22, 2016   #330
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Last but not least the fruits of my labor.
A lot of work for a BLT.
Worth
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Last edited by Worth1; July 22, 2016 at 12:03 AM.
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