What did you have for dinner?

Harry Guerrilla · 05-15-09, 04:45 PM

Quote:

Originally Posted by Arch Enemy

You could bake bread one day and have it perfect, but if the humidity and temperature shifts one bit it could fail terribly. There's so much feeling and intuition involved with baking.

I baked bread, at school, at about 3,000 ft elevation... the difference is astounding.

Mmm Cheese Cake.

Cheese cake is surprisingly simple to make, getting the correct baking time is a little iffy.

A little too long and you brown the top, it generally doesn't effect flavor but it does make it look a little crappy.

Kali · 05-17-09, 12:06 AM

Oh man! I love this thread and it makes me so frigging hungry! Now I am craving some BBQ and a loaf of sourdough bread. Oh my goodnessssss!!

Anyways tonight was a pitaburger at Showmars.

Kali · 05-17-09, 12:12 AM

Quote:

Originally Posted by jallman

WRONG. Cornbread in the south and sourdough bread in the San Francisco Bay.

My late grandmother made the best sourdough bread eva and we live in the South. So HA!

jallman · 05-17-09, 12:15 AM

Quote:

Originally Posted by Kali

My late grandmother made the best sourdough bread eva and we live in the South. So HA!

I've got a sourdough yeast that dates back to the early 40's that came out of a miner colony. A chef friend of mine gave it to me when I stayed at his bed and breakfast and I brought it here with me from Alaska. It makes the best flapjacks.

Kali · 05-17-09, 12:28 AM

Quote:

Originally Posted by americanwoman

Oh how I love sourdough.

Does anyone have a good recipe to make sourdough? Does it help to have a breadmaker or what do you need? Also I would like a Portuguese sweet bread recipe if anyone has it. I want to start making my own breads, but am a novice when it comes to bread, so any advice is much welcome and appreciated.

With the sourdough the key is the starter. Do any of your friends or family make it? Maybe they can share a starter with you.

B L Zeebub · 05-17-09, 03:03 AM

This is a Terrain I made on friday that is maturing in the fridge for a first course tonight.

The prep.

De-rind and cube belly pork into inch size bits.

Rough chop about half as much chicken livers to pork

Cube some stale sourdough bread and place in a bowl add some heavy cream let soak in, season hard with pepper and salt.

Chop onions and garlic to fine dice.

Use herds of choice if you want, I like it without.

Mix the above together carefully and place in a loaf tin lined with streaky bacon.

Place loaf tin in a water bath (bain marie) and cook in a medium oven for two hrs or more till tender, test with skewer.

Take out let cool, then place a board that fits in the top of the tin and put some weights on it, place in fridge to compress and mature.

Your next course should be lite, escalope of veal marsala with a small amount of polenta is mine, then pears poached in red wine with a creme anglais, I like the crazy color mix

B L Zeebub · 05-17-09, 03:12 AM

I mainly stick with the Biga method, I also have a commercial pizza stone that after heating in the oven I place the blob of dough on, it gives a good crusty bottom

Bread making is not hard, practice makes perfect!

jallman · 05-17-09, 08:02 PM

Tonight is one of our vegetarian nights. I made a zuchini casserole topped with a basil dumpling type crust and a pesto sauce covering the zuchini, brussels sprouts with an orange, honey, and garlic sauce all over them, and some steamed cauliflower with a little salt and lemon juice.

Kali · 05-17-09, 09:22 PM

Quote:

Originally Posted by jallman

I've got a sourdough yeast that dates back to the early 40's that came out of a miner colony. A chef friend of mine gave it to me when I stayed at his bed and breakfast and I brought it here with me from Alaska. It makes the best flapjacks.

Lucky Man!

Tonight was beef stew over white rice.

Arch Enemy · 05-17-09, 09:24 PM

Quote:

Originally Posted by Harry Guerrilla

Cheese cake is surprisingly simple to make, getting the correct baking time is a little iffy.

A little too long and you brown the top, it generally doesn't effect flavor but it does make it look a little crappy.

post your recipe man. I wanna see it!

05-17-09, 12:06 AM	#852
Kali Saints:Winners of SB XLIV Join Date: Mar 2008 Last Seen: Yesterday 01:53 AM Posts: 5,698 Thanks: 999 Thanked 502 Times in 393 Posts Lean: Very Liberal	Re: What did you have for dinner? Oh man! I love this thread and it makes me so frigging hungry! Now I am craving some BBQ and a loaf of sourdough bread. Oh my goodnessssss!! Anyways tonight was a pitaburger at Showmars.
	__________________ ~Following My Own Flow~

05-17-09, 03:03 AM	#856
B L Zeebub Sage The Bartender Join Date: May 2009 Last Seen: Today 01:30 AM Posts: 5,288 Thanks: 4,139 Thanked 2,283 Times in 1,461 Posts Lean: Liberal Gender: Total Awards: 1	Re: What did you have for dinner? This is a Terrain I made on friday that is maturing in the fridge for a first course tonight. The prep. De-rind and cube belly pork into inch size bits. Rough chop about half as much chicken livers to pork Cube some stale sourdough bread and place in a bowl add some heavy cream let soak in, season hard with pepper and salt. Chop onions and garlic to fine dice. Use herds of choice if you want, I like it without. Mix the above together carefully and place in a loaf tin lined with streaky bacon. Place loaf tin in a water bath (bain marie) and cook in a medium oven for two hrs or more till tender, test with skewer. Take out let cool, then place a board that fits in the top of the tin and put some weights on it, place in fridge to compress and mature. Your next course should be lite, escalope of veal marsala with a small amount of polenta is mine, then pears poached in red wine with a creme anglais, I like the crazy color mix

05-17-09, 03:12 AM	#857
B L Zeebub Sage The Bartender Join Date: May 2009 Last Seen: Today 01:30 AM Posts: 5,288 Thanks: 4,139 Thanked 2,283 Times in 1,461 Posts Lean: Liberal Gender: Total Awards: 1	Re: What did you have for dinner? I mainly stick with the Biga method, I also have a commercial pizza stone that after heating in the oven I place the blob of dough on, it gives a good crusty bottom Bread making is not hard, practice makes perfect!

05-17-09, 08:02 PM	#858
jallman Cavemen, Hogs, & Whores Join Date: Jul 2005 Last Seen: Today 03:48 PM Location: Los Angeles, CA Posts: 31,292 Thanks: 8,896 Thanked 9,184 Times in 5,477 Posts Lean: Centrist Gender: Total Awards: 1	Re: What did you have for dinner? Tonight is one of our vegetarian nights. I made a zuchini casserole topped with a basil dumpling type crust and a pesto sauce covering the zuchini, brussels sprouts with an orange, honey, and garlic sauce all over them, and some steamed cauliflower with a little salt and lemon juice.
	__________________ Prayer and blasphemy...the two are so narrowly separated in these trying times.

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