What's Cooking?

[MOPanfisher]

I had a friend who would call that "a dogs breakfast", but no dog ever turned it down and would fight over it.  We ain't gonna have nothing special here today either.  Kids are coming up from spfld to help with a few chores, told them I would make my special burgers.  2 lb ground beef, one pound ground venison, and a pound of pork sausage, along with some grilled bacon and a few morels that a good friend brought by.  Like you said not pretty, but bets it's pretty tasty.

[rps]

18 minutes ago, MOPanfisher said:

I had a friend who would call that "a dogs breakfast", but no dog ever turned it down and would fight over it.  We ain't gonna have nothing special here today either.  Kids are coming up from spfld to help with a few chores, told them I would make my special burgers.  2 lb ground beef, one pound ground venison, and a pound of pork sausage, along with some grilled bacon and a few morels that a good friend brought by.  Like you said not pretty, but bets it's pretty tasty.

I agree. But the link shows the ingredients. Note: I use more chili powder and cumin than the recipe calls for because I like them.

https://www.ozarkrevenge.com/2015/12/family-classic-sequel.html

[Terrierman]

Okie dokie.  First batch of sourdough is put together and rising in the oven that's just barely warm.  There's going to be enough for two loaves.  One in a dutch oven (started cold) and the other in pampered chef ceramic loaf pan.  I'm excited to try this and want to thank Ness again for the starter.  Pictures to follow!

[BilletHead]

         So you all know about Johnny Appleseed ? 

  We have OAF member Johnny Sourdough!   I received my start a week ago yesterday Friday. I fed it and back in the fridge for a week. Pulled it out yesterday and took out a batch and refeed it again. That went back into fridge and now it was time to reap my first reward! Oh baby I was excited. So last night the Mrs. and I made the dough and set it on the buffet right under the thermostat set at 70 degrees. One end of our house would be a couple degrees warmer and other end a couple degrees cooler. Overnight raise. This morning it looked nice and still growing. I think we did it 15 hours. This is first raise,

    Then the kitchen cabinet was floured. I dumped the bowl and Pat floured the dough and created the ball again as I washed then dried the bowl. A coating of canola oil sprayed in the bowl. The dough ball put back in for another three hours for second raise.

When that was done the oven was preheated to 450 degrees with the vintage #8 Griswold dutch oven in it. (if you all get tired of hearing vintage I really don't care ). Oven hot the dutch oven out and some cornmeal was sprinkled in the bottom. The dough was carefully dumped in. It was kind of a controlled slide. Put lid on dutch oven then back into the oven. Set timer for 30 minutes. Off went the timer and I removed the lid OH MY it looked good. Set timer for another 15 minutes for the top to finish browning. When the timer went off it was like WHOO HOOO here we go. Wow     I carefully turned to oven to remove the hot loaf onto a cooling rack,

   Then the wait for it to cool enough for slicing. Anticipation again set in. This was our first sourdough bread. Boys it really is the simple things in life that get me excited. Fault or not it is as I am and I love it.     All I have to say about this is Dang !

    Thank you Johnny Sourdough.

[ness]

You’re welcome. Happy to share it and see your results! 

[BilletHead]

10 minutes ago, ness said:

You’re welcome. Happy to share it and see your results! 

  We need more Johnny sourdough folks on this forum.

[Terrierman]

56 minutes ago, BilletHead said:

         So you all know about Johnny Appleseed ? 

  We have OAF member Johnny Sourdough!   I received my start a week ago yesterday Friday. I fed it and back in the fridge for a week. Pulled it out yesterday and took out a batch and refeed it again. That went back into fridge and now it was time to reap my first reward! Oh baby I was excited. So last night the Mrs. and I made the dough and set it on the buffet right under the thermostat set at 70 degrees. One end of our house would be a couple degrees warmer and other end a couple degrees cooler. Overnight raise. This morning it looked nice and still growing. I think we did it 15 hours. This is first raise,

    Then the kitchen cabinet was floured. I dumped the bowl and Pat floured the dough and created the ball again as I washed then dried the bowl. A coating of canola oil sprayed in the bowl. The dough ball put back in for another three hours for second raise.

When that was done the oven was preheated to 450 degrees with the vintage #8 Griswold dutch oven in it. (if you all get tired of hearing vintage I really don't care ). Oven hot the dutch oven out and some cornmeal was sprinkled in the bottom. The dough was carefully dumped in. It was kind of a controlled slide. Put lid on dutch oven then back into the oven. Set timer for 30 minutes. Off went the timer and I removed the lid OH MY it looked good. Set timer for another 15 minutes for the top to finish browning. When the timer went off it was like WHOO HOOO here we go. Wow     I carefully turned to oven to remove the hot loaf onto a cooling rack,

   Then the wait for it to cool enough for slicing. Anticipation again set in. This was our first sourdough bread. Boys it really is the simple things in life that get me excited. Fault or not it is as I am and I love it.     All I have to say about this is Dang !

    Thank you Johnny Sourdough.

Looks great.  I'm starting with cold Dutch and cold Ceramic loaf pan.  My loaves will be smaller than yours.  They're doing the pan rise right now.

 

[BilletHead]

8 minutes ago, Terrierman said:

Looks great.  I'm starting with cold Dutch and cold Ceramic loaf pan.  My loaves will be smaller than yours.  They're doing the pan rise right now.

 

           Thanks Rick! I am excited for your results too! 

[Terrierman]

Has it doubled yet?

Into the pans

 

A while later

 

 

[ness]

1 minute ago, Terrierman said:

Has it doubled yet?

 

 

 

I don't think so. I'd let it go longer. How long has it been going?