Hopinista
Well-Known Member
then add the odd amount of that ESB I bottled last weekend For a reduction?...
Do it!
then add the odd amount of that ESB I bottled last weekend For a reduction?...
For my birthday yesterday I made up a batch of biscuits and gravy. And for lunch? Biscuits and gravy. Brought biscuits and gravy in for lunch today, but ate it at first break...
Just pulled two loaves of porter bread out of the two Zojirushi breadmakers - made four HUGE artichokes - gonna do panseared, ovenroasted marinated lamb sirloins for dinner, served up with the artichokes with a garlic/lime aioli.
This stuff is killer good, too - it comes premarinated from Costco and is American lamb. I give it 6 minutes on the fat side in a hot cast iron skillet, turn it over for another 4 minutes, then into a 400* oven with a probe digital thermometer set to alarm at 137* - comes out rare and just so good! We had it with some tzatziki and the artichokes, and I had a homebrewed SNPA clone with mine. KOTC opted for red wine.
Homeland, a few miles outside of Hemet in Riverside County.
If you're familiar with Interstate 10, you get off on Beaumont Ave in Beaumont, and shoot down Lamb Canyon to Highway 74. Alternately, you could take the 215 fwy south, and get off on Highway 74 East....
I'll extend an invitation when I get around to cooking some up.
This stuff is killer good, too - it comes premarinated from Costco and is American lamb. I give it 6 minutes on the fat side in a hot cast iron skillet, turn it over for another 4 minutes, then into a 400* oven with a probe digital thermometer set to alarm at 137* - comes out rare and just so good! We had it with some tzatziki and the artichokes, and I had a homebrewed SNPA clone with mine. KOTC opted for red wine.
Just pulled two loaves of porter bread out of the two Zojirushi breadmakers - made four HUGE artichokes - gonna do panseared, ovenroasted marinated lamb sirloins for dinner, served up with the artichokes with a garlic/lime aioli.
I've never done much with lamb, except for a rack now and then over the years. But I see my local supermarket has some lamb chops for about half what they're charging for beef; maybe it's time to branch out.
Most of what they're selling seems to be cut pretty thin. Any suggestions?
I could do that, but I rarely get to the market when the butchers are there. I work rotating 12-hour shifts, and usually hit the place on the way to or from work. And I'd probably get charged more than what they're selling 1/2" thick chops on special for right now - especially if I went the whole rack route.See if they have some whole racks and if they'll cut you some thicker chops, I don't cook chops unless they're double bones, better to get a nice medium rare on those
Dinner... Rolled beef Chuck roast
I'm not QUITE sure where that is, but I'm sure I rode by it during my two-wheeled days. I've done the length of 74 from OC to Palm Desert.
243 from Banning through Idyllwild and to the 74 is a fun stretch ;-)
View attachment 201540
Sourdough bread fail. Sorry chef in spite of all your assistance I still screwed it up. It didnt rise right it went in the oven a little wet crust came out hard as hell and didnt brown. The inside was ok overly dense but edible. i am a good cook but I suck at baking I've been known to ruin those break and bake cookies.
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Do you not think most if all of us have baked bricks? It took me a lot of experimenting to produce good loafs and I still produce some now and again......
The structure of the crumb looks good, I see open pockets, did you slash the top? I may have left that detail out
Did you use water on the oven? May have been too much and caused the crust not to brown, after 10 min or so I would check to see it evaporated.
Don't get discourage.
One of lifes simple pleasures, Pizza!
Dough made with spent grain, homemade marinara sauce with fresh tomatoes topped with eidam, chorizo, boiled egg, peppers and sliced tomatoes. Utterly magnificent it was
That's an unusual sounding pizza. It also looks and sounds like an unusually good one....
Doesn't seem real sanitary to be blowing all over the egg if you're going to feed it to others, but I can see how it would work. I'll give it a try...Anyone making hard boiled eggs (for deviled eggs, e.g.) might like this cool trick. I do it and it works great. No nicks, perfect every time. Boil for 15 minutes, then shock immediately in icewater for 10 minutes, then blow that sucka out of there.
http://www.youtube.com/watch?v=ai9Akl8vQ-c
Recipe please, I need to please the woman too!
Doesn't seem real sanitary to be blowing all over the egg if you're going to feed it to others, but I can see how it would work. I'll give it a try...
are you not able to post word documents on here?
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