What's Cooking?

[ness]

6 minutes ago, BilletHead said:

      Ever since @rps posted those rolls his Bride Nancy made I have been in the mood for hot rolls. Yesterday Pat got with the program with a skillet of potato rolls. From the time the dough was made until popping out of the oven it smelled good in the house. 

First raise,

Second raise,

Into the preheated 400 degree oven,

The final product,

Some butter and a dollop of gooseberry jam and it was a treat. 

 

Man, do I love that kind of roll. If either you or @rps would share recipes I'd be grateful. 

[ness]

The Missus got me the tabletop Blackstone griddle for Christmas last year. She's darn good to me.

We really love doing burgers on it.

Have also done Grandma Vi's pancakes a couple times.

We love this thing!

[Ryan Miloshewski]

@ness if you can get your hands on some duck fat (I know a guy who renders his own wink wink) those pancakes on the Blackstone will be unlike anything you've ever tasted. I don't know why, but we started doing them in duck fat and the flavor combination is just unbelievable.

[BilletHead]

2 hours ago, ness said:

Man, do I love that kind of roll. If either you or @rps would share recipes I'd be grateful. 

          I can do that :} 

[BilletHead]

1 hour ago, Ryan Miloshewski said:

@ness if you can get your hands on some duck fat (I know a guy who renders his own wink wink) those pancakes on the Blackstone will be unlike anything you've ever tasted. I don't know why, but we started doing them in duck fat and the flavor combination is just unbelievable.

                  What do you think was in those potato rolls and under them for greasing the skillet? Goose fat and it's the same as the duck stuff. 

[rps]

10 hours ago, BilletHead said:

      Ever since @rps posted those rolls his Bride Nancy made I have been in the mood for hot rolls. Yesterday Pat got with the program with a skillet of potato rolls. From the time the dough was made until popping out of the oven it smelled good in the house. 

First raise,

Second raise,

Into the preheated 400 degree oven,

The final product,

Some butter and a dollop of gooseberry jam and it was a treat. 

 

Tell Pat those are incredible!

[rps]

10 hours ago, ness said:

Man, do I love that kind of roll. If either you or @rps would share recipes I'd be grateful. 

Will post tomorrow.

[rps]

10 hours ago, ness said:

The Missus got me the tabletop Blackstone griddle for Christmas last year. She's darn good to me.

We really love doing burgers on it.

Have also done Grandma Vi's pancakes a couple times.

We love this thing!

Steak sears; full breakfasts of bacon, eggs and hash browns without drowning in grease; and fishburgers. Can't beat the Blackstone.

 

[fishinwrench]

15 hours ago, rps said:

Can't beat the Blackstone.

Word !   

Everyone loves to cook on it so much......all we had to do on our last outing was to get the food out, and the chef's immediately hopped into action. 😉  

[rps]

The recipe Nancy uses comes from the New York Times. Here is the link:

https://cooking.nytimes.com/recipes/1016275-japanese-milk-bread

If that link won't open for you, try this King Arthur alternative:

https://www.kingarthurbaking.com/recipes/japanese-milk-bread-rolls-recipe

P.S. If you google NYT Japanese Milk Bread several Pinterest sites come up that are copies of the NYT recipe.