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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,IMG_20231012_164150608.jpg

Second raise,IMG_20231012_184430166.jpg

Into the preheated 400 degree oven,IMG_20231012_185652080_HDR.jpg

The final product,IMG_20231012_191938098.jpg

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

IMG_20231012_192233789.jpg

 

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

John

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

IMG_0734-L.jpg

We really love doing burgers on it.

IMG_E0713-L.jpg

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

IMG_0738-L.jpg

We love this thing!

John

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@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.

“To those devoid of imagination a blank place on the map is a useless waste; to others, the most valuable part.”--Aldo Leopold

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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 :} 

"We have met the enemy and it is us",

Pogo

   If you compete with your fellow anglers, you become their competitor, If you help them you become their friend"

Lefty Kreh

    " Never display your knowledge, you only share it"

Lefty Kreh

         "Eat more bass and there will be more room for walleye to grow!"

BilletHead

    " One thing in life is for sure. If you are careful you can straddle the barbed wire fence but make one mistake and you will be hurting"

BilletHead

  P.S. "May your fences be short or hope you have long legs"

BilletHead

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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. 

"We have met the enemy and it is us",

Pogo

   If you compete with your fellow anglers, you become their competitor, If you help them you become their friend"

Lefty Kreh

    " Never display your knowledge, you only share it"

Lefty Kreh

         "Eat more bass and there will be more room for walleye to grow!"

BilletHead

    " One thing in life is for sure. If you are careful you can straddle the barbed wire fence but make one mistake and you will be hurting"

BilletHead

  P.S. "May your fences be short or hope you have long legs"

BilletHead

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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,IMG_20231012_164150608.jpg

Second raise,IMG_20231012_184430166.jpg

Into the preheated 400 degree oven,IMG_20231012_185652080_HDR.jpg

The final product,IMG_20231012_191938098.jpg

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

IMG_20231012_192233789.jpg

 

Tell Pat those are incredible!

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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.

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10 hours ago, ness said:

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

IMG_0734-L.jpg

We really love doing burgers on it.

IMG_E0713-L.jpg

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

IMG_0738-L.jpg

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.

 

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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.

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