It's pretty plain fare but I'd bet I could sell out at a cardiologist convention. That said, after having that for dinner two nights in a row, I'm ready for something light and healthy-ish.
I hear you on the cost of pork belly. They're up to 40-45 bucks at costco. I usually make bacon once or twice a year. I have ~ 2/3 of a belly here waiting on vacuum bags to arrive.
I hear you on the cost of pork belly. They're up to 40-45 bucks at costco. I usually make bacon once or twice a year. I have ~ 2/3 of a belly here waiting on vacuum bags to arrive.
Aaa... you guys are from the White North... with all of that bacon, bacon..
Here in SoCal we're into avocados.
Do you know that Costco wants ten bucks for the bag of non organic avocadoes? Just four years ago they were going for under 5 bucks.
And the ground beef tubs.... they're going for 27 bucks for a five pack bag... I think it's like five pounds.
Oh... why is the abbreviation of "pound"... "lb"? Huh?
Here in SoCal we're into avocados.
Do you know that Costco wants ten bucks for the bag of non organic avocadoes? Just four years ago they were going for under 5 bucks.
And the ground beef tubs.... they're going for 27 bucks for a five pack bag... I think it's like five pounds.
Oh... why is the abbreviation of "pound"... "lb"? Huh?
As I noted earlier.... sometimes I have brunch with my wife on weekends.... today was one such.. furikake on rice, fried egg, processed potatoes (hey, a treat), ketchup, siracha, coffee and cubed corned beef ( the 4th day of leftovers ).
Watching the NHK food channel. Takayama soba. We need to plan our trip. I love to research what the locals eat before going on a trip. Makes me the support player for those with "Ramen Genes". ;-)
Oh... Musk sent his Tesla roadster with Starman into space.... we keep our S2K with Asimo watching over the Element so it doesn't run into the center channel speaker.
Watching the NHK food channel. Takayama soba. We need to plan our trip. I love to research what the locals eat before going on a trip. Makes me the support player for those with "Ramen Genes". ;-)
Oh... Musk sent his Tesla roadster with Starman into space.... we keep our S2K with Asimo watching over the Element so it doesn't run into the center channel speaker.
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The first trial loaves with my new sourdough starter. It's a simple ciabatta recipe adapted to using a starter and I've remembered why I quit baking it... weight gain.
I somehow missed the step of letting the dough rise again after forming the loaves but it still yielded a nice crust and a tasty, chewy bite. QC required about 2/3 of a loaf and the requisite butter. Here we go again.
I somehow missed the step of letting the dough rise again after forming the loaves but it still yielded a nice crust and a tasty, chewy bite. QC required about 2/3 of a loaf and the requisite butter. Here we go again.
• The original recipe called for 3 cups of flour in total. 1 cup was mixed with yeast to make an active dough, called a sponge, and allowed to ferment for a while before progressing with mixing the full dough. We're simply replacing the sponge with 1 cup of sourdough starter plus ~1\4 cup of flour (to compensate for the added liquid in the starter.
2 1/4 cups flour (general purpose in our case)
1 1/2 teaspoons salt
3/4 cups water (room temp)
1/4 cup milk (whole or 2%)
1 cup sourdough starter
**
Combine all ingredients EXCEPT 1/4 cup of flour in the mixer with the paddle attachment and mix on low-medium low until combined.
Switch to a dough hook on low speed and gradually add the remaining flour until the dough stiffens. Allow ~ 10 minutes of kneading with the dough hook.
Transfer dough to an oiled bowl, cover with plastic wrap and allow to double in size ar room temp.
When doubled, use an oiled spatula to fold the dough over itself from the outside edge to center, rotating the bowl 90deg each time. Make 2 complete circuits (8 folds).
Cover with plastic wrap and again allow the dough to double in size.
When doubling has occurred, tip the dough onto a well floured work surface and divide into 2 equal pieces.
Gently work each half into a rectangle approximately 12" x 6".
Fold the long edges into the center and you're left with two 12" x 3" pieces of dough with a seam at the center. Again, gently flip each piece over onto a piece of parchment paper and cover with plastic wrap.
Put your baking stone in the oven (middle rack) and preheat to 435deg.
At the one hour mark, spritz the loaves with water and transfer the parchment paper/dough to the baking stone . Set the timer to 55 minutes and you're almost done. During the first 5 minutes of baking, spritz the loaves with water twice.
When done, transfer the loaves to a wire rack and allow to set for 20 minutes. Eat 🙂
2 1/4 cups flour (general purpose in our case)
1 1/2 teaspoons salt
3/4 cups water (room temp)
1/4 cup milk (whole or 2%)
1 cup sourdough starter
**
Combine all ingredients EXCEPT 1/4 cup of flour in the mixer with the paddle attachment and mix on low-medium low until combined.
Switch to a dough hook on low speed and gradually add the remaining flour until the dough stiffens. Allow ~ 10 minutes of kneading with the dough hook.
Transfer dough to an oiled bowl, cover with plastic wrap and allow to double in size ar room temp.
When doubled, use an oiled spatula to fold the dough over itself from the outside edge to center, rotating the bowl 90deg each time. Make 2 complete circuits (8 folds).
Cover with plastic wrap and again allow the dough to double in size.
When doubling has occurred, tip the dough onto a well floured work surface and divide into 2 equal pieces.
Gently work each half into a rectangle approximately 12" x 6".
Fold the long edges into the center and you're left with two 12" x 3" pieces of dough with a seam at the center. Again, gently flip each piece over onto a piece of parchment paper and cover with plastic wrap.
Put your baking stone in the oven (middle rack) and preheat to 435deg.
At the one hour mark, spritz the loaves with water and transfer the parchment paper/dough to the baking stone . Set the timer to 55 minutes and you're almost done. During the first 5 minutes of baking, spritz the loaves with water twice.
When done, transfer the loaves to a wire rack and allow to set for 20 minutes. Eat 🙂
Very nice... The only issue is the sourdough starter. If you don't use it, but you gotta feed it, eventually it grows... huh?
BTW, here's another recipe for Eye of Round.
Braised. Wife made it.
In a vacuum bag, dry rubbed with Lowrey's, in the fridge for a month. 2 lbs. Traditional with mirepoix, bay leaves, tomates, red wine... 325F for two and a half hours.
She did add those Uber Sized Japanese mushrooms towards the last hour.
It surprised me how well it turned out, not stringy at all, no need for a knife to eat either... definitely the perfect time. She nailed it! It was delicious
.😀😀
BTW, here's another recipe for Eye of Round.
Braised. Wife made it.
In a vacuum bag, dry rubbed with Lowrey's, in the fridge for a month. 2 lbs. Traditional with mirepoix, bay leaves, tomates, red wine... 325F for two and a half hours.
She did add those Uber Sized Japanese mushrooms towards the last hour.
It surprised me how well it turned out, not stringy at all, no need for a knife to eat either... definitely the perfect time. She nailed it! It was delicious
.😀😀
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That sounds delicious Tony. I happen to have an eye of round but we'd have to pick up wine or find a reasonable substitute.
Starter feeding? Once fully developed, stick it in the fridge and feed it weekly. Pour half to three quarters out (use it for bread, biscuits, pancakes, gift it or toss it) add a little flour/water and you're done.
To make a starter use 1:1 by weight of whole wheat or rye flour/water. Loosely cover the jar and leave it on the counter with daily discard/feedings of unbleached flour @ 1:1:1
Mine took ~3 weeks before I was happy with it.
Starter feeding? Once fully developed, stick it in the fridge and feed it weekly. Pour half to three quarters out (use it for bread, biscuits, pancakes, gift it or toss it) add a little flour/water and you're done.
To make a starter use 1:1 by weight of whole wheat or rye flour/water. Loosely cover the jar and leave it on the counter with daily discard/feedings of unbleached flour @ 1:1:1
Mine took ~3 weeks before I was happy with it.
The Costco down in SIlverdale has lots of wines... but I'm sure you know that.
( Unfortunately I have been forbidden to go to the Silverdale Costco more than once per trip up there... so... )
Now then, last year I found a wine store in Poulsbo, High Spirits, that has good wines for a good price... if you go down to the basement and look for their Spanish wines... last time I was there, last summer, we went through three cases of Riberas Del Duero that they stock for really good prices!
Strongly recommended.
BTW, the sourdough with the braised meat.... yum.... and yeah, that was a Ribera Del Duero in the picture.
( Unfortunately I have been forbidden to go to the Silverdale Costco more than once per trip up there... so... )
Now then, last year I found a wine store in Poulsbo, High Spirits, that has good wines for a good price... if you go down to the basement and look for their Spanish wines... last time I was there, last summer, we went through three cases of Riberas Del Duero that they stock for really good prices!
Strongly recommended.
BTW, the sourdough with the braised meat.... yum.... and yeah, that was a Ribera Del Duero in the picture.
I've had to put my in-laws on the same Costco/shopping diet when they visit. Their visits are 3 weeks in the summer and 3 weeks over the holidays. I can only play refridgerator jenga up to a point... a shopping moratorium had to be instituted. As it is, my MIL insist on putting food in my beverage fridge, a converted chest freezer and its become a point of contention. Smells linger
What's with you Northwesterners?
Can't you just buy another fridge for the garage?
I told my sister and BiL that I'd bring one from Home Depot ( just down the highway ) if I could borrow their truck, I mean a FREE fridge, but they refused. What's 600 bucks between family? A three car garage no less! Lots of room. I even offered to stash it with beer and wine.
I mean, it's hard when we go buy stuff for our trip back and keep it in their fridge overnight. They freak out!
No Kim Chee. 😉
When my mom was alive, it was always the thing to call her from the Costco in Gig Harbor (We'd either we driving up from SoCal or around from SeaTac).
"Mom, we're at Costco, we'll be home in half an hour, what do you need? "
Always to hear the immortal words
"TOOOONY! I went shopping, we got food"
Then, we'd show up with a case of wine, ten pounds of frozen chicken, lots of cheese, cold cuts, toilet paper, steaks, pizza, etc...
BTW- That Walmart at Poulsbo is actually nice. The only one I bother to frequent. I'm kept out of Costco but they never mentioned Walmart.
HeHe... 😳😳😳😉😉
Can't you just buy another fridge for the garage?
I told my sister and BiL that I'd bring one from Home Depot ( just down the highway ) if I could borrow their truck, I mean a FREE fridge, but they refused. What's 600 bucks between family? A three car garage no less! Lots of room. I even offered to stash it with beer and wine.
I mean, it's hard when we go buy stuff for our trip back and keep it in their fridge overnight. They freak out!
No Kim Chee. 😉
When my mom was alive, it was always the thing to call her from the Costco in Gig Harbor (We'd either we driving up from SoCal or around from SeaTac).
"Mom, we're at Costco, we'll be home in half an hour, what do you need? "
Always to hear the immortal words
"TOOOONY! I went shopping, we got food"
Then, we'd show up with a case of wine, ten pounds of frozen chicken, lots of cheese, cold cuts, toilet paper, steaks, pizza, etc...
BTW- That Walmart at Poulsbo is actually nice. The only one I bother to frequent. I'm kept out of Costco but they never mentioned Walmart.
HeHe... 😳😳😳😉😉
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Lol, and when the auxiliary fridge fills up?
I'm already panicking with a full 12 cubic freezer and a half-beef showing up in a few weeks...
Cal, I can only hope that in all of your boat prep, you've managed to fit out a proper Snacklebox
I'm already panicking with a full 12 cubic freezer and a half-beef showing up in a few weeks...
Cal, I can only hope that in all of your boat prep, you've managed to fit out a proper Snacklebox
Bought one of (these) in January to reside in the garage (along with three baker's racks) instead of an automobile. Priorities.
"Garage Ready" means it will continue to work if the air temperature is 0 degrees Fahrenheit or 115 degrees Fahrenheit or anything between. I.e. not necessarily indoors.
"Garage Ready" means it will continue to work if the air temperature is 0 degrees Fahrenheit or 115 degrees Fahrenheit or anything between. I.e. not necessarily indoors.
As Mark did, you buy one of those AND the matching freezer. When we first rebuilt the house we extended the garage so we can fit them with the cars... then, one of the cars got kicked out... don't ask... so we got....
...then you get a midsized fridge because you want to age pork meats and it gets too hot in SoCal summers, so you end up using it filled it with beer, tonic water and foofoo sparkling waters.
Of course, that's in the garage. So you get another one for the den because it's a 40 foot walk to the garage from the kitchen island (where we eat dinner).
Get this... the fridge in our kitchen is one of them built ins, with custom panels to match the cabinets... the sucker is 48" wide.
IT's full.
You counting?
Last time I was thinking about it, it dawned on my that we could turn the small 10x10" bedroom that is right behind the kitchen into a walk in fridge and freezer. Or, take out the 48" fridge, frame that as a door to the small bedroom and put in a pantry with matching commerical double width freezer and fridge.
What I really need is a Costco Room.
.....
.....
I promised my wife no more amps this year. But if I build t Costco room, I could use it to store the amps....
Oh.... wife sort of has agreed to enlarge the house. She gave me a number. The idea is to move my audio stuff to my own room. OK, a larger own room.
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When we go on trips we take a cooler that is about four cubic feet. At least.
Pan amb tomaquet, sliced cheeses, sliced cold cuts, sliced fruits, carrots, celery, etc, etc.... some juice,
Then we take another soft walled cooler that is used for the dry goods... and for our morning french press coffee.
Wine, beer and mix stuff goes on a 3rd cooler. Because in the evenings when we sit down to eat, we will need wine/beer/vodka martini...
That's for two of us.
When we had the kids, we used a HUGE cooler that plugs into the car ( and the hotel room ). Last count we have two of them in the garage. ;-)
It's not that I'm cheap, it's that I'm very particular (fastidious) about what I eat. Let's say when we travel I'm not into restaurants so much, I'm into DIY cooking.
And let's face it... WE EAT VERY WELL..... well, I do have a peccadillo when I travel: