What's Cooking?

[BilletHead]

21 minutes ago, ness said:

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. 

              You are a good man. This is the one that has been kept alive since the civil war correct? . 

[rps]

2 hours ago, BilletHead said:

        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,

       

My wife used that method for years, risking burns on the very hot cast iron. Cooks illustrated published an article about how to do the no knead bread starting with a cold dutch oven. Now she uses it. 

https://www.americastestkitchen.com/recipes/4028-almost-no-knead-bread

 

[rps]

To go with the slaw:

 

[ness]

56 minutes ago, BilletHead said:

              You are a good man. This is the one that has been kept alive since the civil war correct? . 

I’ve had it since before the Civil War, probably 6-7 years. 😄

[BilletHead]

                 Finished another skillet. Bought a 12 to be restored. Got it done. It is an unmarked Wagner pre 60. It has a bit of a dip or belly. Very little it will spin. One of my tens of that brand does also. It is the nature of the beast. Still cooks and bakes fine. As I collect these will be replaced. Matter of a fact I have a arc 10 Wagner with heat ring in e-tank now to replace the other ten. So to christen in this 12 a pineapple upside down cake was made. Ummmm I think that is my favorite cake. 

Like new. 

 The cake and yes I ate a big warm piece .  .

[Foghorn]

Pretty fancy arrangement of those pineapple slices, Marty!

[BilletHead]

8 minutes ago, Foghorn said:

Pretty fancy arrangement of those pineapple slices, Marty!

           Thanks Jeff!

  I put them right where the Mrs. told me to. Even got to place the cherries .  I know I have a sticky skillet to clean. 

[rps]

I thawed some home made chicken stock tonight. I sauteed onions, celery, carrot, sweet bell pepper, garlic and added about a teaspoon of tomato paste, a big splash of fish sauce, Italian herbs, and then the broth. I simmered for a bit then added farro and simmered another 30 minutes. Checked salt and pepper and then added the peas right before service.

[rps]

Not as pretty as I would like, but maybe the most tasty thing I have fixed this year.

Beef spare ribs braised osso buco style in a wine/stock liquid with aromatic veg. After I cooked the ribs, I defatted the broth and veg and used a boat motor (stick blender) to turn all into a puree.

Served over cheesy polenta with a side of brown butter sauteed brussels sprouts.

 

[ness]

On 3/29/2020 at 6:35 PM, BilletHead said:

                

Dang! One of my all-time favorites, but I never think to make it.