What's Cooking?

[Terrierman]

We're having tuna casserole tonight.  With peas of course.  And crumbled sour cream/green onion potato chips on top.  A true classic if ever there was one.

[rps]

The slaw for tonight. Cabbage, brussels sprouts, and carrots with a no mayo dressing of rice vinegar, salt, pepper, a little sugar, sesame oil, and olive oil.

[snagged in outlet 3]

2 hours ago, Terrierman said:

With peas of course. 

Of course...🤢

[Quillback]

Deep frying some hybrid chunks right now, baking some steak fries, and simmering some of Bush's beans out of the can.  Gourmet cookin'!

[rps]

1 minute ago, Quillback said:

Deep frying some hybrid chunks right now, baking some steak fries, and simmering some of Bush's beans out of the can.  Gourmet cookin'!

You had me with Fried Fish.

[ness]

Couple of French loaves yesterday

Stir fried tonight

 

[BilletHead]

        Since none of you yahoos don't pay attention to the cast iron thread I'm going to start putting stuff here.  

   No Knead bread in a Griswold big block dutch oven #8 . Threw dry ingredients in a bowl and stirred it up. Then the water and a quick stir that was done covered with plastic wrap. 20 hours later floured up the work surface, dumped the dough on it. Made a ball. Covered again for an hour or two for another raise. Who knows how long we were morel hunting.  Heated up the oven to 450 with the dutch oven lid and bottom inside. When hot put in the dough. Cooked 30 minutes lid on and 15 minutes with out lid to brown and crust up. Then out to cool. YEA! good stuff. I need to create a sourdough starter,

       

[ness]

15 minutes ago, BilletHead said:

I need to create a sourdough starter,

I’ve still got mine going. I’d be happy to bag some up and mail it down. It’s pretty resilient stuff. 

Although the bread I did was with yeast I did dump about ⅔ cup of sourdough starter into it for extra flavor. 

[BilletHead]

51 minutes ago, ness said:

I’ve still got mine going. I’d be happy to bag some up and mail it down. It’s pretty resilient stuff. 

Although the bread I did was with yeast I did dump about ⅔ cup of sourdough starter into it for extra flavor. 

             Please do John. Would love that. Directions on how you feed and maintain the starter also. 

[ness]

4 minutes ago, BilletHead said:

             Please do John. Would love that. Directions on how you feed and maintain the starter also. 

Ok. Been feeding it regularly the last week. I’ll build up some volume and send some of it down. 

I keep it in a Mason jar in the fridge and feed it weekly. When you’re going to use it get it out and feed it daily for a few days until it’s really active. 

I’ll follow with  more detailed instructions.