Post your blt's! - Page 2

dmforcier · July 21, 2016

Quote:

Originally Posted by Worth1

The brine is a teaspoon of salt for each pint of solution

What kind of salt? Kosher? Canning?

Worth1 · July 21, 2016

Quote:

Originally Posted by dmforcier

What kind of salt? Kosher? Canning?

Canning I use canning salt in all of my cooking canning preserving curing and baking I only use iodized salt for table salt.

Worth

ginger2778 · July 21, 2016

Quote:

Originally Posted by pixlpush

...oh, grilled pizza dough, that sounds awesome. I might just have to try that this weekend.

And sorry Northern brethren I didn't mean to torture you, I feel like I've been waiting for things to ripen forever
too. Keep in mind that I plant seeds in early March here in SoCal.

Sure you don't.

PrudencePurple · July 22, 2016

Oh my goodness, I'm so jealous. I still have a few weeks to go, I can hardly wait!

MissS · July 22, 2016

These BLT threads just drive me nuts every year. I will not get to taste one until the end of July or the beginning of August. I just sit here and drool and try to lick my screen and try to get the aroma to come through as well. These threads are pure torture and hard for me to endure. How am I supposed to live happily knowing that all of you are consuming these delicacies while I just dream.......

Old chef · July 22, 2016

Quote:

Originally Posted by MissS

These BLT threads just drive me nuts every year. I will not get to taste one until the end of July or the beginning of August. I just sit here and drool and try to lick my screen and try to get the aroma to come through as well. These threads are pure torture and hard for me to endure. How am I supposed to live happily knowing that all of you are consuming these delicacies while I just dream.......

That's what I'm saying.

If they were nice people. They would share some with us!!

End this torturous behavior

Old chef

Worth1 · July 23, 2016

Mater Sami.jpg

dmforcier · July 23, 2016

BA$TURD!!

Worth1 · July 23, 2016

Quote:

Originally Posted by dmforcier

BA$TURD!!

Bâtard--- French--mongrel Jack London story.

Old chef · July 23, 2016

Worth
Your cruel

Ps nice fermentation on the bread

Check out the "no knead" recipe. I worked on it with a baker named Jim Leahy

Old chef

Father'sDaughter · July 23, 2016

Quote:

Originally Posted by Old chef

Worth
Your cruel

Ps nice fermentation on the bread

Check out the "no knead" recipe. I worked on it with a baker named Jim Leahy

Old chef

That's one I'll have to try! I'm a huge fan of his original "no knead" recipe.

Worth1 · July 23, 2016

The french fries in the pictuer were cooked 3 times.
Once boiled then cooled off in the freezer fried taken out to cool again and fried again.
I took about three bites from the bread and gave it to the crows it is good but I enjoy making it more than I do eating it.
I also dont want to swell up like a frog eating too much bread.

Thanks Chef I am still working on getting the holes a little bigger.
Worth

Hellmanns · July 23, 2016

Telltale signs of a delicious BLT.

dmforcier · July 23, 2016

I'm trying to decide whether that pic is any less irritating. I guess it is since there's no visible bacon. What's the beer?

Hellmanns · July 23, 2016

Quote:

Originally Posted by dmforcier

I'm trying to decide whether that pic is any less irritating. I guess it is since there's no visible bacon. What's the beer?

It's not beer it's a local soft drink that people are crazy over around here. Ale8 probably sells 2 to1 over Coke and Pepsi in this area.

July 22, 2016	#20
MissS Tomatovillian™ Join Date: Dec 2010 Location: Pewaukee, Wisconsin Posts: 3,146	These BLT threads just drive me nuts every year. I will not get to taste one until the end of July or the beginning of August. I just sit here and drool and try to lick my screen and try to get the aroma to come through as well. These threads are pure torture and hard for me to endure. How am I supposed to live happily knowing that all of you are consuming these delicacies while I just dream....... __________________ ~ Patti ~

July 23, 2016	#23
dmforcier Tomatovillian™ Join Date: Apr 2016 Location: Dallas, TX Posts: 3,825	BA$TURD!! __________________ Stupidity got us into this mess. Why can't it get us out? - Will Rogers

July 23, 2016	#29
dmforcier Tomatovillian™ Join Date: Apr 2016 Location: Dallas, TX Posts: 3,825	I'm trying to decide whether that pic is any less irritating. I guess it is since there's no visible bacon. What's the beer? __________________ Stupidity got us into this mess. Why can't it get us out? - Will Rogers

July 22, 2016	#19
PrudencePurple Tomatovillian™ Join Date: May 2016 Location: Michigan Posts: 3	Oh my goodness, I'm so jealous. I still have a few weeks to go, I can hardly wait!

July 23, 2016	#22
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Mater Sami.jpg

July 23, 2016	#25
Old chef Tomatovillian™ Join Date: Jun 2014 Location: Long island Posts: 456	Worth Your cruel Ps nice fermentation on the bread Check out the "no knead" recipe. I worked on it with a baker named Jim Leahy Old chef

July 23, 2016	#28
Hellmanns Tomatovillian™ Join Date: Jul 2014 Location: kentucky Posts: 1,116	Telltale signs of a delicious BLT.