Both directly under the ceiling fan though.
I don't care if it gets me banned, give me Harriman Gray or give me death of personality.
Trabic
joined 2 years ago
Once, at the gwailo table of a wedding, I saw a picky eater mistake jelly fish for noodles, try them and like them.
Their face when they found out was...
More duck tongues for the rest of us.
Not to victim blame, but you ordered the national dish of Canada, that has famously never been made well south of Wisconsin, in CALIFORNIA! In an AIRPORT! What did you expect?
I guess I do mean to victim blame.
(optional)Toss tofu cubes in corn starch and spices, fry, set aside.
In a large pan, Stir fry vegetables (carrots, onions, bell pepper, bamboo shoots, zucchini, chili to taste,) and some green (or red or something else, I'm not the boss of you) curry paste until they get a little wok hay.
Add some water and soy sauce to deglaze, then add one can of coconut milk, one can of pumpkin puree, one glob of creamy peanut butter and some more curry paste, simmer until vegetables are almost done.
Add tofu cubes (pro-tip put the block of tofu on a cutting board in the sink, put another cutting board on top, then put a couple of cans on top of that. Let drain for at least 15 minutes.) and simmer to warm through.
Serve over rice.
En guete!
Nethack, ascending a Caveman, Wishless, polyselfless, Genoless:
https://i.imgur.com/tgEXJh5.jpg
My first was a Valkyrie, and I've gotten a couple of wizards to the bar, but Caveman was a challenge
Pay your mercenaries malchicki I dvotchki
Redditi ite domum!
The other four are, in no particular order: Blueberry pancakes
Biscuits and gravy
Speigel Ei mit Speck
Croissant (including pain au chocolate, and almond croissant and ... It's not cheating if I make the rules)
Thanks! this gave me a great idea for what to do with all the extra tomatoes and sauce from a braised cauliflower I made the other night
Those look tasty! The pressure cooker is a great time saver, and the broiler makes a nice bark, but even with some liquid smoke in the water they aren't quite the same. I wouldn't say "worse," but expectations should be managed. Edit to add-natural or slow release is important, if you dump the pressure right away you will have stringy goo.
I didn't get a good picture of the 🍍pork fried rice, but it made aterrific Nasi Goreng for hungover Sunday breakfast.
1st generation leftovers.
Leftover ribs fried rice- cooked and cooled rice, diced pork, frozen vegetables thawed, basil, sambal badjek, pineapple chunks, fish sauce, 2 eggs beaten, soy sauce, other ingredients to taste. Fry.
2nd generation leftovers.
Nasi Goreng a la Bule - put fried rice in bowl, add a splash of water, crack eggs on top of rice, cover, microwave using the reheat 5 setting in my microwave plus one minute on 100% for a beautifully runny yolk. Top with fish sauce and hot sauce of choice, shown with Pick-a-Peppa because "someone" used the last of the sambal in the fried rice.
Tldr: made ribs, and bread, they were tasty, I'll post the pork fried rice tomorrow
So my wife is a vegetarian, and as a wise man once said >that pretty much makes me a vegetarian too>
But, on this particular occasion, she had gone to Hagerstown, (on purpose,) so I was left to my own devices.
Pork spareribs, overnight marinade (homemade mustard, horseradish, LS soy sauce, rice wine vinegar, sechuan peppercorns, probably some other stuff) 22 minutes in pressure cooker (natural release), reduce marinade with some dark brown sugar, brush ribs with sauce, whack under broiler until done.
The baguette had an over night poolish and yudane (which I can never figure out how to mix properly into the dough), 75% hydration, 2.2% salt, and about a gram of instant yeast. 2 and 1/2 or 3 hour bulk with two folds in the first hour, proof while the oven and steel heat 45 minutes to an hour.
I'm ashamed to admit that I couldn't finish the ribs, but I had plans for the leftovers.
Also a soon to be former Relay user, and it looks like dbrady is having trouble making the subscription numbers work too:
"I'm still looking into it, gathering data etc. Unfortunately the average call rates when broken down to the top 2, 5, 10% etc of users is painting a much different picture. This is the cohort of users I would expect to possibly convert to a subscription model and the average rates for those users can be 3,4,5 even 600 hundred calls per day just by the shear amount they use the app. Some of the top users are well over 1000 per day and sometimes over 2000.
So I'm not sure yet. It would probably have to be a usage based subscription model if it was going to be anything and I'm not sure that's worth doing. I am still looking into it but unfortunately I don't think my earlier price points will work." From r/relayforreddit pinned post
Still need shaping and slashing work. Fresh out of the oven I'll post crumb and recipe later.
Since the recipe comes to us from the ancestors using volume measurements, I offered to try to translate it to using weights instead of volumes. https://onlineconversion.com/cooking.htm says 6 cups of flour is, near as makes no difference, 750 grams, and 2.25 cups of oats is 225g. The 3 cups of water is tricksy though, at 710grams the recipe looks like 95%ish hydration based on the flour weight, but oats are going to soak up a lot of that.
There are a lot of pictures here, if you prefer the album: https://imgur.com/a/APf30qp
Plan A
Originally, I planned to make it pretty close to the original recipe (halved to fit in one pan,) but since the original recipe has all the water being added to the oats, I wanted to see how much H2O was free to combine with the flour. So, I soaked the oats alone, with the intention of draining them and weighing the soaking liquid. I guess I left the soak a little longer than Great-Aunt Beatrice intended.
Plan B
Having gone from a theoretically 95% hydration to a potential 1% hydration, I changed the plan. With apologies to Grandma Mabel, I decided to mix her ingredients with a fairly standard no knead loaf.
600g bread flour, 70% hydration (nice,) mix by hand, autolyze 20 minutes
15g salt, 3.5g instant yeast, 2 heaping tablespoons dark brown sugar which I weighed but forgot to write down, 1.5 tablespoons canola oil, and all the soaked oats (115g pre-soak) and the reserved soaking liquid (almost a whole tablespoon!) just dumped on top during autolyze.
Fold
and pincer
and fold some more
Then rest a bit.
I gave it two more folds in the first hour of bulk and ended up pretty bready
Exactly three hours and fourteen minutes after the mix, I’m willing to call it doubled.
Lightly floured surface
Still pretty slack
Took a shaping fold pretty well
And rolled up
I didn’t get a good picture of tensioning, but it tightened up a bit and got into the pan eventually
Gave it a pat with a wet hand, cover and proof 1 hour while preheating oven to 450f
One more little pat with water, and into the hot box, added about a cup of boiling water to a preheated skillet on the bottom.
25 minutes later, rotate, reduce to 425, pretty happy with the spring.
25 minutes after that, getting a little dark
It tapped ok, I still gave it 5 more minutes with the oven off
a little dark, but I don’t mind
it even has an ear
Cooled overnight, Cat Tax
The crumb was nice and moist, and sliced well
There was a little bit of doughiness on the bottom, I put it down to a cold kitchen during proof.
Next time, I’ll try to stick closer to Goody Prudence's recipe, but it came out well. If I was to make this again, I would: Add %15-%20 whole wheat/rye/spelt or something for flavor, sprinkle oats on top before it goes in the oven for flavor and crunch, and to cover any shaping sins, and maybe do the second half of the bake a bit cooler.
Any ideas, tips or things I am missing?
Thanks and en guete!
Cranberry Orange Pecan
Ingredients:
75% KAF Bread
25% Janie's Mill Light Rye
75% H2O (~1/3 each - plain, orange juice, and soaking liquid from the cranberries)
2% NaCl
0.5% Instant Yeast
20% Dried Cranberries
15% Roughly Chopped Pecans
Herbal Tea (Sonnentor Preiselbeer Genuss (Cranberry delight?) cranberries, rosehips, hibiskus, orangepeel)
Method blatantly adapted (stolen) from Forkish's Raisin Walnut in Evolutions in Bread:
Soak cranberries in herbal tea at least 1 hour, drain well reserving liquid.
Mix flours and liquids just until wet and shaggy
~15 mins autolyze.
Add salt, yeast, and berries
Fold/pincer until well mixed.
Rest 5 minutes, then fold in the pecans
3 hours bulk with 2 folds in the first 90 minutes.
Shape.
1 hour proof
30 minutes in 450f Dutch with lid
30 minutes at 420f no lid.
-Notes
As made, the dough was very sticky and hard to shape, but I was being impatient because I started late. Underproofed?
The orange flavor was very subtle, maybe a different tea or more juice?
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Is myanonamouse one of the big ones that you checked?