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Old 3 Weeks Ago   #3526
EPawlick
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Quote:
Originally Posted by bower View Post
Well it was bread day here again, and nothing else planned for supper so I found sauce, tomatoes, peppers and some sausage in the freezer and made pizza... and I ate half of it.
Just ordinary bread you can slice and put in a toaster for breakfast. Mostly white, maybe half a cup of spelt in it.
I also use white when I make whole wheat, as mensplace said. I find the whole whole wheat bread a bit too dense for my liking. It will rise a bit lower and slower too. I make my starter and first three cups of flour white, then when it gets bubbly I'll add whole wheat or other grains at that stage and use white again to work in the last bit to make the dough elastic not sticky.
--
Now that looks good. Can't wait to have pizza now.

Thankfully we have pizza lined up for later in the week. I'm thinking pizza margherita with fresh garden tomatoes and garden basil.
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Old 3 Weeks Ago   #3527
AlittleSalt
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Originally Posted by Worth1 View Post
I saved the day at the store again for a lady.
She bought a ton of shrimp and was going to let the store cook them.
I heard her ask how long they steamed the things and the girl said 14 minutes.
The 14 minutes is what I heard and the lady complaining about them being tough.
I busted out and said 14 minutes for shrimp?
You only boil shrimp for 3 to 4 minutes max.
Really she said.
The girl said we steam them not boil.
I said I dont care that is even worse.
The lady started asking me questions and I said just let them curl up and float and take them out you wont have rubber shrimp.
Even if they are under done at least they wont be over done.
She made her mind up right then to follow my instructions and cook them at home.
She said she wasn't going to have $80.00 worth of shrimp ruined like the last time and thanked me.
Why was I there to begin with.
Yesterday I wasn't going to cook a thing for tomorrow then that darn tarragon thread showed up.
Someone else mentions a porterhouse steak.
Well guess what?
Shrimp fettuccine and a porter house with corn on the cob.
Then the darn bread thread.
Might as well make bread.
So I bought a sack of whole wheat and regular bread flour plus fresh yeast.
I have never made whole wheat bread in my life probably be a total flop.
Happy Birthday America.
Worth
Thanks for helping her out. Most people have no clue as to how quick and easy it is to cook shrimp.
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Old 3 Weeks Ago   #3528
Rockporter
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Bower, that pizza looks very good.


I am adding a pot of chili to my contribution tomorrow. Chili is cooling and potatoes are cooking for the potato salad. Eggs in the egg cooker and everything else cut and ready to go. Won't be long before I have a huge dish of potato salad to toss in the refrigerator and all that chili. I don't know where I will be putting it, lol. Guess I should be clearing some shelves while I wait for the potatoes to finish.
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Old 3 Weeks Ago   #3529
bower
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I think I'm going to give up on stovetop tomato sauce entirely... the roasted sauce is just that much better. Sauce stash of last year is now finished... Wonder when I'll see my first ripe tomato.
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Old 3 Weeks Ago   #3530
Worth1
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Quote:
Originally Posted by Father'sDaughter View Post
I picked up a brisket at Costco the other day and I'm finally getting around to trying out the Sous Vide Brisket recipe from Serious Eats.

It was rubbed with salt and pepper, vacuum sealed, and refrigerated for three hours. I opted to leave out the pink salt which would have given it a pink "smoke ring." Not trying to fool anyone, so I didn't bother.

It's 19 hours in on it's 30 hour cook at 155f. Tonight it'll get pulled, chilled in an ice bath, and refrigerated over night. Tomorrow it'll spend three hours in the smoker to pick up some smoke flavor and develop a bark.

Not a traditional method, but hopefully traditional results.

It's all tucked in under its blanket.

It isn't the method it is the results.
The same goes for cutting threads on a lathe running it backwards.
Every time I bring it up in comments on Youtube I get hammered by everyone but the best tradesmen.
The same goes for BBQ brisket ribs or anything else.
I know people that simmer meat before they BBQ it.
No complaints from the diners.
You should put what you do in the Brisket Blasphemy thread.
http://www.tomatoville.com/showthread.php?t=44014

Worth
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Old 3 Weeks Ago   #3531
Worth1
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Fourth of July meal.
Worth
IMG_20170704_42459.jpg

IMG_20170704_57477.jpg

IMG_20170704_10422.jpg

IMG_20170704_25513.jpg
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Old 3 Weeks Ago   #3532
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I need a bigger refridgerator
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Old 2 Weeks Ago   #3533
whistech
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Worth, that meal looks delicious and it looks big enough that there will be some tasty leftovers.
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Old 2 Weeks Ago   #3534
Worth1
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Originally Posted by whistech View Post
Worth, that meal looks delicious and it looks big enough that there will be some tasty leftovers.
Mostly leftovers by the time I was finished I wasn't hungry.

Here is how I warmed up the sauce.
Picture self explanatory more or less a double boiler while the pasta was cooking in the water.
Worth

IMG_20170705_53583.jpg
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Old 2 Weeks Ago   #3535
SteveP
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For lunch today we had BLT's, Famous Daves pickle spears, cottage cheese with diced tomatoes, potato chips and sour cream and onion dip.
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Old 2 Weeks Ago   #3536
Father'sDaughter
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Breakfast was toasted sourdough bread with butter and a smear of Vegemite.
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Old 2 Weeks Ago   #3537
oakley
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Recently did a SousVide brisket about the same time, temp, and smoker bark.
Delicious. (remember to write down what works...I keep forgetting that)

Love shrimp just about any way but fried or overdone,
Looks good. Big meal! I always over-do it. Made a potato salad, just a little bit...
had it for the past three days.

On holiday in Newfoundland.
Made pickles, fresh mozzarella, bread...

Grilled mozzarella, fetta, tomato, pesto on homemade bread. Fresh sea salt.
Second batch of salt on the back burner.
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Old 2 Weeks Ago   #3538
Father'sDaughter
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Quote:
Originally Posted by oakley View Post
Recently did a SousVide brisket about the same time, temp, and smoker bark.

Delicious. (remember to write down what works...I keep forgetting that)




Mine, based on how much my husband ate right off the cutting board while he was slicing some up for our dinner... came out great. I was worried given the number of recipe comments there were that reported horrible results, but I'm guessing they were from people who messed up the time, temp and/or steps.

Now I want to try the Sous Vide ribs!
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Old 2 Weeks Ago   #3539
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Six more people showed up than we expected - three adults and 3 two and three year olds. We still cooked too much food. Gave some away, ate leftovers twice yesterday.

Hamburgers and fries tonight.
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Old 2 Weeks Ago   #3540
Worth1
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Quote:
Originally Posted by AlittleSalt View Post
Six more people showed up than we expected - three adults and 3 two and three year olds. We still cooked too much food. Gave some away, ate leftovers twice yesterday.

Hamburgers and fries tonight.
Tonight will be my third night on the steak.
The shrimp lasted two meals.
The jar of pasta sauce will be used up tonight.
So in my opinion it is still cheap eating considering what I would have had to pay for the meal eating out.
And there is no way you are going to get my boiled shrimp anyplace outside my home.
At least not around here.

Worth
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