What's Cooking?

[BilletHead]

   Good looking loafs Rick!

  That sourdough starter from Ness is pretty special. We have not missed baking the bread each weekend since we got it. We are a day off this weekend but I will bake tomorrow. Last weekend we did two. One a 50/50 mix with coarse stone ground whole wheat flour and white bread flour. It was great! I am finding the starter getting more complex in taste picking up on its new environment here in BilletHeadVille. 

[ness]

1 hour ago, BilletHead said:

   Good looking loafs Rick!

  That sourdough starter from Ness is pretty special. We have not missed baking the bread each weekend since we got it. We are a day off this weekend but I will bake tomorrow. Last weekend we did two. One a 50/50 mix with coarse stone ground whole wheat flour and white bread flour. It was great! I am finding the starter getting more complex in taste picking up on its new environment here in BilletHeadVille. 

That's one of the things that's cool -- it develops and changes over time. 

[Johnsfolly]

Happy Father's day guys. I hope that you each had a good day. Mine was spent with family and family friend. We caught a dozen blue crabs and fished. Livie caught one of the coolest looking fish that we have landed recently but that's  for another post.

With the crabs we picked up some local oysters which were eaten raw with cocktail sauce or just horseradish. Also local red potatoes cooked in the Phillips seafood spiced boiling water. Old Bay is in short supply here due to workers not showing up due to COVID concerns. The last dish were  local green beans. We blanched and shocked the beans while cooking bacon in a cast iron skillet. Took out bacon and cooked minced Vidalia onion and garlic in the bacon grease. Added in the beans and the bacon to the skillet and seasoned with black pepper. Cooked them a bit then added a couple of splashes of rice wine vinegar and soy sauce. Went well with the fresh seafood. A delicious Father's day meal!

[rps]

18 minutes ago, Johnsfolly said:

Happy Father's day guys. I hope that you each had a good day. Mine was spent with family and family friend. We caught a dozen blue crabs and fished. Livie caught one of the coolest looking fish that we have landed recently but that's  for another post.

With the crabs we picked up some local oysters which were eaten raw with cocktail sauce or just horseradish. Also local red potatoes cooked in the Phillips seafood spiced boiling water. Old Bay is in short supply here due to workers not showing up due to COVID concerns. The last fish were  local green beans. We blanched and shocked the beans while cooking bacon in a cast iron skillet. Took out bacon and cooked minced Vidalia onion and garlic in the bacon grease. Added in the beans and the bacon to the skillet and seasoned with black pepper. Cooked them a bit then added a couple of splashes of rice wine vinegar and soy sauce. Went well with the fresh seafood. A delicious Father's day mea!

That sounds like finest kind stuff.

[rps]

Boneless pork country rib braise.

 

[Johnsfolly]

Local kielbasa with peppers and onions with a side of parmesan crusted zucchini.

[rps]

Nancy made biscuits and bacon for Father's day morning. You know why my heart belongs to her. Tonight I used left over biscuits to mke a bacon, ham, cheese, and spinach bread pudding for dinner. Winner winner ...

[Chief Grey Bear]

On 6/21/2020 at 9:09 PM, rps said:

Boneless pork country rib braise.

 

That just screams for a cold, dreary, winter day by a crackling fire in a turtleneck sweater!

[Johnsfolly]

Shucked by Livie. Followed by a mixed green and arugula salad. Venison loins steaks and beets.

[MOPanfisher]

Wife at meeting at school so again left to my own designs.  Had done a little shopping yesterday and saw a jar of avacado salsa, tasty and a little spicy, also stopped at Wendy's for a double daves and large chili, the double became my lunch at work today and the chili well you will see it in the pic.

Nuked a couple medium tater, and heated up the chili.  Split/smushed the taters into a bowl, added a little butter, then some guda cheese and diced Genoa salami that was in fridge, next was a layer of th avacado salsa, then the chili and a dollop of sour cream.  Pretty darn good, a but tough on the white t shirt I was wearing but everything seems to be attracted to my shirts anymore.