We have our grandkids staying overnight so I made another run at pizza using sourdough discard. Not bad at all in my book, but I'm not done quite yet. The trials will continue.
I was pleased to see my grandson eat 3 large pieces and then ask if he could have more later. He's thin as a rail and eats like a bird so I took that as a compliment.
For tomorrow my wife has requested sourdough ciabatta, corn on the cob, asparagus, mashed potatoes and BBQ chicken. I'm looking forward to it...
I was pleased to see my grandson eat 3 large pieces and then ask if he could have more later. He's thin as a rail and eats like a bird so I took that as a compliment.
For tomorrow my wife has requested sourdough ciabatta, corn on the cob, asparagus, mashed potatoes and BBQ chicken. I'm looking forward to it...
I gotta cook tomorrow.
What will I do?
I think I'll do BBQ.
It got hot today, we ran the AC for a couple of hours to keep it at 78F.
What will I do?
I think I'll do BBQ.
It got hot today, we ran the AC for a couple of hours to keep it at 78F.
Mother's Day.
I got to cook... made a nice Cosmo for the wife, and a double (triple?) vodka tonic on a high ball while making my masterpiece.
The pan below is 14 inches accross... about four inches deep... paella was only two inches.
Paella!
I got to cook... made a nice Cosmo for the wife, and a double (triple?) vodka tonic on a high ball while making my masterpiece.
The pan below is 14 inches accross... about four inches deep... paella was only two inches.
Paella!
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Daughter is a show off.... I don't know if it's a heart or a garlic. SHe can make more, but this is my wife's 1PM weekend coffee... just one shot.
Daughter makes lates, etc... I only make double shots of Dark In The Dark or Americano and cappuccino. I have two styles of cappuccinos:
Either way, we both add the sweetener into the milk before frothing... the makes the foam sweet.... awesome -if you're into that foo foo stuff.... I just go for half an inch of crema on top of my cafe!
No pictures from me.... daughter... same cup, two different ways of looking at it.
Daughter makes lates, etc... I only make double shots of Dark In The Dark or Americano and cappuccino. I have two styles of cappuccinos:
- Mt. Fuji
- A snowy morning in Kobe.
Either way, we both add the sweetener into the milk before frothing... the makes the foam sweet.... awesome -if you're into that foo foo stuff.... I just go for half an inch of crema on top of my cafe!
No pictures from me.... daughter... same cup, two different ways of looking at it.
^ You just like garlic... you heartless guy, you....
And yes, my garlic cloves are larger than my heart.... Must be those Mediterranean genes!
And yes, my garlic cloves are larger than my heart.... Must be those Mediterranean genes!
So, wife got some squid ink... "tinta de sepia" from the Spanish store. She also go some frozen baby octopus and squid from the Korean store.
For Saturday we're gonna use some skirt steak to make soft tacos... but for tomorrow...
I could make a "black" seafood paella.... or fry the octopus/squid on a sofrito and the ink... and put it on top of white rice or pasta...
It's good we had a good brunch, or I'd be starving.
Not much action lately here... what, everybody just eating sliders at White Castle?
For Saturday we're gonna use some skirt steak to make soft tacos... but for tomorrow...
I could make a "black" seafood paella.... or fry the octopus/squid on a sofrito and the ink... and put it on top of white rice or pasta...
It's good we had a good brunch, or I'd be starving.
Not much action lately here... what, everybody just eating sliders at White Castle?
Actually since I am laid up, we are doing a lot of clean the freezer type things. Tonight, my favourite Mrs. Is making fajitas. The chicken was brined and Word has it, there will be assorted peppers, red, yellow, green and perhaps even the onions, yellow and red. The tortillas will be whole wheat as usual and I am unsure of the sauce or seasoning. If I can get my sexy butt off the easy chair, I will take pics.
In that case I can heartily recommend "ube" extract (link) -- it makes Japanese milk bread, and in fact everything else!!, bright purple. Same great texture, same great interior pillowy crumb, but vibrant color.
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Actually, it does have good taste to it... a touch of bitterness. Goes great with squid, octopus, garlic and lots of good red wine. Hmm... just about everything goes great with red wine and garlic... but I, sort of usual, eh, I do it all the time... digress.
My wife bought a small paellera pan the other day... Other old pan is like 18 inches accoss, make a paella for a lot of people and I can only use it on the outdoor propane burners. So the new one will git nicely inside, and I can use it for more than just "plain" paella.... she wants me to make a black seafood paella tomorrow... so I'll give it a try.
Meanwhile, I prep'd the flank state for carne asada... but we got so many good leftovers in the fridge ( paella from last week, roasted salmon, chicken soup...) that we might just do left overs tonite. and do the beef tacos sometimes next week.
You laid up? I hope you're OK man.
@Mark Johnson Yes, Ube is quite good too, so is Okinawan purple potato ( Beni Imo )... Make them into "french" fries. Amazing taste. My wife bought a pack this week. I wonder how she plans on using them.
Old war wound that comes back to haunt a couple times a year and goes away quickly. This time it's not cooperating. The poor boat is just sitting there waiting for me unfortunately.
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^ Take care...
BTW, so wife got creative last night.
We had left over paella from last weekend and a new, smaller paellera. So she reinvented the Left Over Paella.
She microwaved the old paella to warm it up.
Fried some yellow onion and chorizos of chistorra, then added the green beans.... when the beans were nicely done, she took them out. Added the warmed up paella and fried it all together. Then topped it off with the green beans.
It was really good.
So, no cuttle ink tonight.... I think we'll just go with the carne asada soft tacos.
BTW, so wife got creative last night.
We had left over paella from last weekend and a new, smaller paellera. So she reinvented the Left Over Paella.
She microwaved the old paella to warm it up.
Fried some yellow onion and chorizos of chistorra, then added the green beans.... when the beans were nicely done, she took them out. Added the warmed up paella and fried it all together. Then topped it off with the green beans.
It was really good.
So, no cuttle ink tonight.... I think we'll just go with the carne asada soft tacos.
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I should try paella instead of jambalaya next time I want a rice dish.
We're still clearing the freezer in preparation for a full beef to split with our oldest boy and his family. I was already having buyer's remorse for buying so much and then I spoke to the butcher today... 780lbs hanging weight 🤣
We're still clearing the freezer in preparation for a full beef to split with our oldest boy and his family. I was already having buyer's remorse for buying so much and then I spoke to the butcher today... 780lbs hanging weight 🤣
The main difference is that you fry/brown the rice in the tomato/onion/beef "sofrito" before adding the stock.
With jambalaya and risotto you add the stock first.
Also, you need good saffron ( diluted in the stock ) and Spanish smoked paprika ( you mix that into the sofrito ). Trader Joe's carries both, down in Silverdale by you.
For rice you need "bomba rice" but the italian kind you use for risotto (arborio) will do, also at Trader Joe's.
HOWEVER, when I've been up in Bremerton and Poulsbo we just order that stuff from Amazon nowadays.
Remember, you can use a deep pot, but the rice needs to "dry out" and absorb the broth, hence keep it at two inches or less depth.
Three to One water/broth to rice ratio.
Let it sit for 20 minutes at low setting, uncovered...
There. We're on our way, with good wine... sourdough dipped in good olive oil and a dash of balsamic vinegar, and a simple green salad.
Paella is a summer dish...
EDIT:
780 lbs hanging weight? What exactly did you buy? My parents and their friends split a steer a few times, but I don't recall that much beef in the TWO freezers in the garage.
EDIT 2:
With so much beef.... I present to you Fricandó:
https://eatcampogrande.com/blogs/kitchen/fricando
BTW, instead of white wine... add some good Oloroso sherry. Trust me, you'll keep making that over and over and over... beef with mushrooms is a fantastic mixture.
With jambalaya and risotto you add the stock first.
Also, you need good saffron ( diluted in the stock ) and Spanish smoked paprika ( you mix that into the sofrito ). Trader Joe's carries both, down in Silverdale by you.
For rice you need "bomba rice" but the italian kind you use for risotto (arborio) will do, also at Trader Joe's.
HOWEVER, when I've been up in Bremerton and Poulsbo we just order that stuff from Amazon nowadays.
Remember, you can use a deep pot, but the rice needs to "dry out" and absorb the broth, hence keep it at two inches or less depth.
Three to One water/broth to rice ratio.
Let it sit for 20 minutes at low setting, uncovered...
There. We're on our way, with good wine... sourdough dipped in good olive oil and a dash of balsamic vinegar, and a simple green salad.
Paella is a summer dish...
EDIT:
780 lbs hanging weight? What exactly did you buy? My parents and their friends split a steer a few times, but I don't recall that much beef in the TWO freezers in the garage.
EDIT 2:
With so much beef.... I present to you Fricandó:
https://eatcampogrande.com/blogs/kitchen/fricando
BTW, instead of white wine... add some good Oloroso sherry. Trust me, you'll keep making that over and over and over... beef with mushrooms is a fantastic mixture.
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It all looks very good.
Thank you for the wishes. We are playing the waiting game now. It may heal itself or it might not. Let's see where we are in a month or so.
Thank you for the wishes. We are playing the waiting game now. It may heal itself or it might not. Let's see where we are in a month or so.
Yeah, it's ridiculous. In the past we've split whole beef orders but they've been between 600-650 hanging weight.
I do have a very good neighbor that would almost certainly be interested in a portion
I do have a very good neighbor that would almost certainly be interested in a portion