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Old 21 Hours Ago   #8821
Worth1
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Grabbed up my trusty stainless bowl.
A cup of bread flour.
A dash of oregano.
A dash of salt.
About one and one half teaspoons yeast didn't measure.
And some water.
Mixed it all up by hand dry then added water.
Rising as we speak, there will be no punch down and second rise.
Pending bread doom for sure.
IMG_20190615_25148.jpg
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Old 21 Hours Ago   #8822
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If this works out I will finally know how much flour to use for this mini bread loaf pan.
Four to five cups.

It is in the oven at 425F.
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Old 20 Hours Ago   #8823
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The bread looks good the food is ready the other pan is in the oven reducing and caramelizing for yet another meal I have dreamed up.
IMG_20190615_30462.jpg

IMG_20190615_41375.jpg
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Old 20 Hours Ago   #8824
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Oh yeah.
The gravy sopped up with fresh bread is killer big time.
IMG_20190615_19822.jpg
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Old 20 Hours Ago   #8825
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That looks awesome!! The only thing missing is meat, some meatballs or good Italian sausage would go great with that dish.


I'm guessing you figured out the bread pan flour amount, it looks good.
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Old 16 Hours Ago   #8826
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Thank you.
I considered shrimp or scallops but I would cook them separately in butter due to their very short cooking time.
I would probably do it with meatballs too.,
By doing this each person could have their choice of meat or seafood.

I now have the rest of the giant eggplant sliced and peeled.
They are sweating it out in salt to draw out moisture.
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Old 15 Hours Ago   #8827
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This turned out pretty well whatever the devil it is.
IMG_20190615_1273.jpg

IMG_20190615_21236.jpg
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Old 9 Hours Ago   #8828
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Jan wants me to use the flat iron steaks for fajita meat, and it can be used for that as long as you cook it pink. Some people can't stand the thought of medium rare meat, and our DIL is one of those people.

I used to be like that a few decades ago. We used to buy round steak that had the circular bone in it. I haven't seen that in a long time. Anyway, we would cook it until it was so well done that it was basically burnt - it was good/tasty back then...34 years ago.
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Old 1 Hour Ago   #8829
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Quote:
Originally Posted by AlittleSalt View Post
Jan wants me to use the flat iron steaks for fajita meat, and it can be used for that as long as you cook it pink. Some people can't stand the thought of medium rare meat, and our DIL is one of those people.

I used to be like that a few decades ago. We used to buy round steak that had the circular bone in it. I haven't seen that in a long time. Anyway, we would cook it until it was so well done that it was basically burnt - it was good/tasty back then...34 years ago.
One way to make the not so tender cuts of meat tender is to soak them in acid.
It works.
Citric acid in water for at least 24 hours will give the meat a slight sour taste without the wine or vinegar taste.
A good acidic wine like sangria will do the same thing but adds sweetness and a fruity taste.
It is why I use it.
If you dont like sweet then go to a dry wine but the sweetness will overcome the tartness of the acid in the meat.
The thing about marinating meat in this acid solution is it wont go bad or spoil but it will in effect get digested over time.
Marinating meat for just a few sort hours is a pipe dream, it does nothing for tenderness.

Last nights meal in the last pictuer was my idea of fancied up Eggplant Parmesan.
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