What do your meals look like (show me pictures)....
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Be careful with that pan of water.
I spilled some room-temperature water while putting a pan in the oven for my bread crust. A tiny bit fell off the pan and hit the glass of the oven door. What a mess. My oven door has three panes of glass, so at least I was able to continue using the oven while I waited for the new glass to come in, and it took a LONG time. In fact, the stove store had to order one from a different source as the less expensive one didn't seem to arrive. Months later I got a call - they were wondering if I still wanted this glass. Uh... Yeah, I did many months ago. Sigh.
If you can find a baking stone at a yard sale or thrift shop, it's a good way to save a few bucks. I love mine. A friend found it at a yard sale for three bucks. I found a second one at a thrift shop. I didn't like it as well, but it works OK. Even now it still works even though it's cracked. I don't remember what cracked it, but I'm sure it was some liquid.
Oh yeah, I can imagine, thanks. I usually put the water pan (often one of my old, smallest "blue cornflower" corning wares) in at room temp, sitting on the lower shelf in a quarter-sheet pan, then start the oven for the baking pre-heat. This gets the steam going before I put in the loaf pan(s) on their half-sheet pan onto center shelf. I just leave the water pan there until stone cold afterwards.
Yeah, I was using shallow pans for maximum surface area. I usually pour some in from a kettle of boiling water so it's already steaming. This time I must have cheated, and it bit me. If I spilled boiling water on the hot glass, there wouldn't have been a problem.1 -
SafariGalNYC wrote: »
I was back out in a different part of the forest yesterday for another outdoor activity. I took the "long way" home because I hadn't driven that way in a while, and it's nice. It's about 20 miles farther. I figured maybe I'd also scout for new places to find mushrooms. As I drove down the road, I saw a "tuft" of what looked like mushrooms smack in the middle of the gravel road. I was pretty sure I knew what it was. I slowed to a stop, walked back behind the truck, and harvested a clump of Fried Chicken Mushrooms. They're really not all that tasty, but I might clean 'em up. Really dirty from being in the MIDDLE of the road. Then less than a mile later I saw what I thought was a Sparassis on the side of the road. They grow on tree trunks, so I suppose it fell off someone else's truck or something. It was a little wet and mushy, but I can trim out the good parts. It's one of my very favorites! I also found a place to take a very short walk, and I found a few older Lobster Mushrooms. I just took two of them.
So yesterday my basket had the full-meal-deal: lobster, fried chicken, and cauliflower!
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@ddsb1111 You might like this group: https://www.reddit.com/r/ArtisanBread/
This is great, thank you.2 -
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@mjbnj0001 I went to Croatia and fell in love with their bread so started making the Dutch oven round loaves. I love it so much I’m adamant about learning it no matter what. It’s a work in progress and I need to get the internal texture right, but they’re edible. I’ve found my oven is a great proving box with just the light on, and laying either a cookie sheet or aluminum foil on the bottom wrack has helped reduce the dark bottom, but I’m still making a lot of tweaks. One day I’ll nail it and it will be so worth it.
@ddsb1111 - I've always found baking bread to be an artwork. I can't wait to see your end products! I do a flax bread. It's very dense. I grew up with a few kids whose families had bakeries and after school the aroma was divine.
Interested in what type of flours you use?
Here is my latest Rosemary -flax-almond loaf.
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SafariGalNYC wrote: »
Then less than a mile later I saw what I thought was a Sparassis on the side of the road. They grow on tree trunks, so I suppose it fell off someone else's truck or something. It was a little wet and mushy, but I can trim out the good parts. It's one of my very favorites! I also found a place to take a very short walk, and I found a few older Lobster Mushrooms. I just took two of them.
So yesterday my basket had the full-meal-deal: lobster, fried chicken, and cauliflower!
@mtaratoot Wow!!! That looks so great!
I was inspired by your foraging.- I did a crumbled venison with cauliflower, herbs, chanterelles and shitakes. None harvested on the streets of lower Manhattan. lol.
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Friday lunch: red leaf salad (with a hardboiled egg, 1/3 avocado, sprinkle of shredded cheddar and 2 T baby peas) with 1/2 cup tuna salad
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takinitalloff wrote: »
@ddsb1111 - adding to that - I've been around this thread for years, sometimes its calm, sometimes its lively.. I personally find the added community engagement interesting, thought provoking, friendly and welcome!! look forward to more of your posts!2 -
@SafariGalNYC That's a cool loaf of bread! Would love to see a slice of it if you're willing to share another photo Well I mean I'd love to eat a slice of it, but I'll settle for a photo hahaha1
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Grits with shrimp, squid, and scallops.
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SafariGalNYC wrote: »@mjbnj0001 I went to Croatia and fell in love with their bread so started making the Dutch oven round loaves. I love it so much I’m adamant about learning it no matter what. It’s a work in progress and I need to get the internal texture right, but they’re edible. I’ve found my oven is a great proving box with just the light on, and laying either a cookie sheet or aluminum foil on the bottom wrack has helped reduce the dark bottom, but I’m still making a lot of tweaks. One day I’ll nail it and it will be so worth it.
@ddsb1111 - I've always found baking bread to be an artwork. I can't wait to see your end products! I do a flax bread. It's very dense. I grew up with a few kids whose families had bakeries and after school the aroma was divine.
Interested in what type of flours you use?
Here is my latest Rosemary -flax-almond loaf.
That looks fantastic. I’d love to try that combination of rosemary, almond, and flax. Hand me a glass of Posip (white wine) and a book and I’m set.
I just purchased a sourdough starter from Etsy that’s apparently 6 decades old, so I’m looking forward to making that next. I have both the King Arthur Baking Co All purpose flour and bread flour and got rid of the generic grocery store brand. I also use Caputo Chef’s flour for pizza, which I highly recommend.
I agree, it’s an art form I appreciate more and more. And all your senses get to enjoy it, that’s my favorite part. I can’t cook, but this I get!
@takinitalloff I second wanting to eat a slice. Doesn’t it look so appetizing with the herbs on top. Gorgeous.2 -
I sometimes use a "spurtle" (wooden stirrer) I got up in a Christmas market in Ottawa Canada a couple of years ago, not to "knead," per se, but pull and stretch the dough.
PS - You know, King Arthur Flours has classes, online and in-person. I hinted to my wife that sending me on a little trip for a Christmas present might benefit her, as well, LOL. Anyway, seems you've got the bug to master this craft, so I thought I'd suggest that. There may be other baking classes around you, too.
PPS - your 445 to 500F for 40 minutes offhand seems like too high, too much. I usually stick close to 400F and 40 minutes, with some variation based on the product I'm trying to produce.
@mjbnj0001 I never heard of a spurtle before. I’ve been using (gently) a wide palette knife for this exact reason. That would come in handy.
I looked into local bread baking classes and was surprised to see we don’t have any. But I’ll look into a master class or something online, which I might prefer until I get my bearings. At least before I convince my husband that I too need a trip to France or Italy or something to hone my craft 😆.
I’ll give the lower heat + longer bake a try next time. The recipe calls for 460 and that just scorched my dough. Cross your fingers for me.
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Snack time: raspberries from the freezer with sour cream; juicy, crunchy Fuyu persimmon; roasted & salted pumpkin seeds.
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OK ~ I apologize for stirring the pot yesterday! Just want y'all to know that seeing all the photos each morning and looking up the ingredients that are strange to me is a highlight of my day! I'm just a plain country girl who grew up on basic country foods (never pig's innards though LOL). I would never post a photo because I never make anything fancy.5
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@CarolGaGal No worries 💕 I’d love for you to start sharing some of your own meal photos if you’re up for it. Basic country or not, I’m sure you eat some delicious things too — food doesn’t need to be fancy to be good! Some of the best meals I’ve had were made by my dad’s side of the family who were as plain country as it gets, raising their own livestock and growing their own veggies and fruit 😊 We can all learn from each other. I hope you have a great day with a yummy meal or two!4
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Went out for lunch with a girlfriend at a Korean cafe.
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Breakfast -
Steamed cauliflower tossed with very light fresh pesto.
Chicken livers with an onion tomato chutney.
Blah photo 🤷🏼♀️ but tasty!
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Beets.
Pressure cooked 15 minutes, then peeled, sliced, and flavored with salt, pepper, ginger, and balsamic. Sit for an hour and dig in.
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Pollack crusted with blitzed olives and bread crumbs, snow peas stir fried with Chinese olive vegetable, bulghur and green salad.
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Snack of dark chocolate, macadamia nuts, and Fuyu persimmon.
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Today's lunch was Tom Yum Prawn Broth from the Real Meal Revolution cookbook. It was awful -- I'm not into spicy food typically, but sometimes I get adventurous and I've found a few spicy things I love. I really like Tom Yum soup, but this was such a poor version: far too spicy for my taste, but more importantly there was barely any other flavor to balance things out. After forcing some of it down, I ended up fishing out the last couple shrimp and the mushrooms, and eating them with a bit of mayo. I know how that sounds, but it wasn't half bad. I tossed the rest of the soup. I pretty much never throw out food, so that tells you how bad this dish was. Interestingly, the recipe for Tom Kha Gai (which the cookbook calls "Chicken and Coconut Soup") is ridiculously good!
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Quick salad: romaine lettuce, plum tomatoes, radish, carrot, avocado with olive oil & apple cider vinegar.
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Brunch:
Egg fried - riced Cauliflower & scallions with shrimp and madras curry.
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Sunday late morning breakfast: medium boiled egg, avocado slices, slice of cheese and 2 mini pumpkin pecan muffins
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Sunday late morning breakfast: medium boiled egg, avocado slices, slice of cheese and 2 mini pumpkin pecan muffins
Sometimes the simplest meals can be the most delicious. Have you ever tried your avocado with a squeeze of lemon and salt? I will spoon it that way right out of the skin. So good.1 -
Chicken and rice. The chicken was cooked from frozen in my instant pot. First time and while the temp was over it was still moist. The Mexican rice I made a while ago and froze.5 -
SafariGalNYC wrote: »
envisioning a clip of Homer Simpson ... "Mmm, Rosemary!"2 -
I sometimes use a "spurtle" (wooden stirrer) I got up in a Christmas market in Ottawa Canada a couple of years ago, not to "knead," per se, but pull and stretch the dough.
PS - You know, King Arthur Flours has classes, online and in-person. I hinted to my wife that sending me on a little trip for a Christmas present might benefit her, as well, LOL. Anyway, seems you've got the bug to master this craft, so I thought I'd suggest that. There may be other baking classes around you, too.
PPS - your 445 to 500F for 40 minutes offhand seems like too high, too much. I usually stick close to 400F and 40 minutes, with some variation based on the product I'm trying to produce.
@mjbnj0001 I never heard of a spurtle before. I’ve been using (gently) a wide palette knife for this exact reason. That would come in handy.
I looked into local bread baking classes and was surprised to see we don’t have any. But I’ll look into a master class or something online, which I might prefer until I get my bearings. At least before I convince my husband that I too need a trip to France or Italy or something to hone my craft 😆.
I’ll give the lower heat + longer bake a try next time. The recipe calls for 460 and that just scorched my dough. Cross your fingers for me.
The spurtle I have looks like a wooden chair spindle. I"ll get a pic of it. No spoon or blade as some have. Apparently they're more often used traditionally for stirring long-cook oat groats. A palette knife is just as good. If it works, it works, LOL. Sometimes it's surprising our other halves need so much encouragement ... bread, wine, cheese, ... etc.: what's to resist, LOL? Maybe homemade pasta will put him over the top ... that's another product I'm getting ready to try with that Durum I have once I mill it.0 -
SafariGalNYC wrote: »[d.
I agree, it’s an art form I appreciate more and more. And all your senses get to enjoy it, that’s my favorite part. I can’t cook, but this I get!
Bread is one of those products that is so much better home-prepared than commercial. Not just the aesthetics, but the ingredients and healthiness, too. This being a fitness website after all, I'd be remiss if I didn't point out that too many commercial bakery products are pretty much just sugar foams (that is, air-puff carb structures) with additional weird ingredients that aren't too beneficial to ourselves or our gut biomes. I believe when folks say they have problems with bread, they are mistaking the stuff they are eating with actual bread. I wasn't always this motivated when I started baking, I just wanted good flavor/etc.; I won't get up on the soapbox any more here, though, LOL.1
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