What's Cooking?

[Johnsfolly]

10 hours ago, gotmuddy said:

dinner last night.  FRESH white bass, home grown pork steak and sausage(and the bacon on the beans), baked beans, mac/cheese, grilled marinated chicken thighs, cesar salad.

Looks like a delicious platter of food! 

[rps]

Left over chicken.

 

 

[rps]

Just now, rps said:

Left over chicken.

 

 

Home made queso on top of dressing with chicken wing meat.

 

[BilletHead]

           Sourdough fest,

  If any OAF member was closer, I would share a partial loaf each week. Another one went into and out of the oven yesterday. 

 Still a bit left from last week so for lunch I made me a sourdough grilled Cheese with Asigo. Like the tang of that cheese combined with the tang of the sourdough,

                  Then for breakfast on Pat's day off she whipped up some french bread and french pressed coffee to go with just a few minutes ago. 

[BilletHead]

       Question for Randy @rps,

    Hey man I have a question on my bread making. I'm sure Nancy could answer this also. This recipe calls for quite the amount to make a big loaf. Can I adjust by splitting dough in half at second rise and do two smaller loafs using two smaller dutch ovens easier to handle?  If so I know it should cook faster and do I need to adjust cooking time? Right now I do 30 minutes at 450 lid on and 15 more lid off. 

    I was last year doing one smaller loaf in single dutch oven #8 but cannot find that recipe or cooking time again. I do not mind doing two at a time with this current recipe in smaller #8 dutch ovens. This #12 is heavy and a bear to wrestle the thing in and out of the oven when it is preheated to 450 degrees. 

  Thanks

[Daryk Campbell Sr]

3 hours ago, BilletHead said:

           Sourdough fest,

  If any OAF member was closer, I would share a partial loaf each week. Another one went into and out of the oven yesterday. 

 Still a bit left from last week so for lunch I made me a sourdough grilled Cheese with Asigo. Like the tang of that cheese combined with the tang of the sourdough,

                  Then for breakfast on Pat's day off she whipped up some french bread and french pressed coffee to go with just a few minutes ago. 

Looks great.  The sandwich sounds excellent.   I may have to give this a go. 

[rps]

4 hours ago, BilletHead said:

       Question for Randy @rps,

    Hey man I have a question on my bread making. I'm sure Nancy could answer this also. This recipe calls for quite the amount to make a big loaf. Can I adjust by splitting dough in half at second rise and do two smaller loafs using two smaller dutch ovens easier to handle?  If so I know it should cook faster and do I need to adjust cooking time? Right now I do 30 minutes at 450 lid on and 15 more lid off. 

    I was last year doing one smaller loaf in single dutch oven #8 but cannot find that recipe or cooking time again. I do not mind doing two at a time with this current recipe in smaller #8 dutch ovens. This #12 is heavy and a bear to wrestle the thing in and out of the oven when it is preheated to 450 degrees. 

  Thanks

First, she bakes with a 3 cup flour recipe that fits in in a 10 and 1/4 inch DO labeled 8 and the loaf sits on parchment paper. Second she read an adjustment a while back where you start the bread in a cold dutch oven in a cold oven and start timing when the oven reaches temp. She uses 425 covered for 30 minutes and uncovers it. Then she bakes another 20 to 30 minutes until internal temp is about 210. When done, remove the bread by the paper and let the dutch oven cool in the stove.

As for the two batch idea, it will work, but suggest you use her cold oven method.

Another alternative is to make your batch of dough, divide after you knock down the first time and freeze half. After you freeze it, vac seal it. When you want to bake the second half take it out and let it thaw under a towel and then let it do its second rise. Based on other slow rise recipes we have tried, I bet the second batch will be better than the first.

[BilletHead]

49 minutes ago, rps said:

First, she bakes with a 3 cup flour recipe that fits in in a 10 and 1/4 inch DO labeled 8 and the loaf sits on parchment paper. Second she read an adjustment a while back where you start the bread in a cold dutch oven in a cold oven and start timing when the oven reaches temp. She uses 425 covered for 30 minutes and uncovers it. Then she bakes another 20 to 30 minutes until internal temp is about 210. When done, remove the bread by the paper and let the dutch oven cool in the stove.

As for the two batch idea, it will work, but suggest you use her cold oven method.

Another alternative is to make your batch of dough, divide after you knock down the first time and freeze half. After you freeze it, vac seal it. When you want to bake the second half take it out and let it thaw under a towel and then let it do its second rise. Based on other slow rise recipes we have tried, I bet the second batch will be better than the first.

Thanks Randy for the suggestions,

 Its kinda overwhelming eating such a large loaf between the two of us in a week. Basically recipe you are talking about Is half what we are doing. One cup starter and six flour,three water and some salt. 

     

[BilletHead]

       Today,

 Grass fed burger over charcoal,

 But the beast part was the first found Morels to add on top. Small ones sauteed in cast iron skillet with butter. Then stuffed jalapenos to boot.

[MOPanfisher]

Some walleye fillers and squash pieces on the Blackstone.  Inside are some baby carrots cooked in sprite with some brown sugar added to glaze them a bit.  Grandson and wife approved.  She even caught some of the walleye.  She is a strange one, caught 3 walleye on her first attempt but can't catch a white bass?  I guess if she can only catch one the walleye is a good choice.