That is the one thing I miss on keto - good sourdough bread! I splurge about once a year and buy some. Heavenly!
What did I cook this weekend.....
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I would agree that flour carbohydrates are not for me. I eat them but not very much. Pasta is awesome but I get bloated. My body seems well trained on meat potato and various veggies and beer. I don't get bloated with beer maybe since it's half digested already.
We have the day off today so I’ve got a pot of spaghetti simmering for dinner, and hopefully enough for leftovers later.
davidabcd
Detroit, Mi.
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Why do they have to be so delicious? Why couldn't they taste like plain tofu or something? Eating moderate amounts of potatoes or corn is a pipe dream for me so I will eat them once in a while. With potatoes, I will eat just that for the whole meal.
Really underated and versatile tuber. Of course the home grown are far superior than the commercial farm. It's my go-to for my carbohydrate.
Funnel cake Friday!
VApatriot
Well-Known Member
Grits are ground corn similar to polenta.
Thanks VA. Even though I'm a northerner, I know what grits are. I was just trying to be witty by quoting a line from the movie, "My Cousin Vinnie."
Sous vide short ribs with a roasted shallot and port wine reduction over mashed potatoes. Delicious. Tastes much better than the picture
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davidabcd
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Food always tastes better than the picture; pictures can be a little tasteless...and dry. But under the right circumstances,, you definitely should eat the picture.
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Busy day. Woke up this morning and crutched the pork butts. Shredded this afternoon. While the meat was resting, made some spent grain sandwich bread.
Looks awesome, and sourdough looks about perfect!
Started my starter on the Wednesday before the ice storm hit north Texas. By Friday it was in wonderful shape, so I made my first sourdough loaf during the day Friday and baked it yesterday. I am very pleased how it turned out and can't wait to do it again and again. Flavor was just amazing.
That’s a beautiful loaf! Are you sure it’s your first?
Thanks. Means a lot given how perfect the one you just posted looks!! I love the crumb on your most recent one, since it is very open yet very even with no huge bubbles. Very nicely done!That’s a beautiful loaf! Are you sure it’s your first?
I have made bread a few times, and a ton of pizza doughs, and I even created a starter once before, and I can't remember what happened to it. I think I just neglected it in the fridge and finally washed it away down the drain. So this is the first real loaf of sourdough. I have a lot to learn about scoring, but at least my relief cut did what it was supposed to!
I did a Jalapeno Cheddar loaf a while back that I posted here and I want to give that a try as a sourdough loaf.
I was just teasing a little I’ve seen your posts on the bread thread… transferable skills. Have you noticed that one large opening is heart shaped? “We love you too, sourdough!” Have a great weekend.Thanks. Means a lot given how perfect the one you just posted looks!! I love the crumb on your most recent one, since it is very open yet very even with no huge bubbles. Very nicely done!
I have made bread a few times, and a ton of pizza doughs, and I even created a starter once before, and I can't remember what happened to it. I think I just neglected it in the fridge and finally washed it away down the drain. So this is the first real loaf of sourdough. I have a lot to learn about scoring, but at least my relief cut did what it was supposed to!
For those of you that asked, I updated my Crispy Crust Pizza recipe and posted it on the pizza thread as a PDF here Crispy Thin Crust Pizza in the Oven
Let's see if that works.
Let's see if that works.
A ”kitchen sink” quiche. The crust is a little over done, but not burnt. I avoidedthe soggy bottom issue of my last couple of pies, so I’m okay with it. The Italian hero sandwich is from the store. True brunch today.
Made these yesterday. Made oven fried wings too, but did not get a picture of those and they disappeared amazingly fast!!
Very nice porterhouse was on sale for $7.99 lb it was pretty thick so I decided to sous vide then sear. Hubby was happy.
TwistedGray
El Jefe Brewing Company
For those of you that asked, I updated my Crispy Crust Pizza recipe and posted it on the pizza thread as a PDF here Crispy Thin Crust Pizza in the Oven
Let's see if that works.
Thanks
I did that last night with a 2.44 pound rib steak or small prime rib, however you prefer to look at it! It was Piedmontese beef from the local market. KOTC and I agreed, it was the BEST steak we ever ate.
Sous vide to 135*, hard sear the fat edge first for 2 minutes, then 2 minutes each side, in a cast iron skillet. Pictures? I don't got no stinkin' pictures... LOL!
I love a good Porterhouse too - I'd have loved that one, Merry!
Sous vide to 135*, hard sear the fat edge first for 2 minutes, then 2 minutes each side, in a cast iron skillet. Pictures? I don't got no stinkin' pictures... LOL!
I love a good Porterhouse too - I'd have loved that one, Merry!
TwistedGray
El Jefe Brewing Company
Super dinner - my wife made it all from scratch
Charcooterey
Charcooterey
Are those FUNYONS?!!! 
Very nice! She did great. Scratch Funyuns are pretty impressive indeed
We did BLTs with avocado last night for an easy dinner on toasted sourdough bread. Best sandwich I have eaten in a long time! No picture unfortunately.
TwistedGray
El Jefe Brewing Company
Are those FUNYONS?!!!
Some opt for carrot or celery sticks.
Oh I'm not disparaging the Funyons at all - we just finished watching Breaking Bad again and it struck me funny, since Funyons were an integral part of Jesse's diet!
Liver (cooked medium) and onions with leftover Mac n cheese, and greens. While beef vegetable barley simmers.
OMG, we were talking last night about maybe binging Breaking Bad again! (it's a sign we are so old). It's only a matter of time before we binge Lost again, and play like we don't remember the ending, just because it was SO DAMN GOOD!! lol
ymmv
The beef vegetable barley just looks amazing!
TwistedGray
El Jefe Brewing Company
Every few years I dive into a bag : )
Looks delicious. I think I prefer barley, in beef soup or stew, over pasta or rice. Does anyone remember Campbell’s Scotch Broth? When I was a kid it was my favorite soup. It’s a shame that they don’t sell it anymore.
Thanks, I don’t recall that soup, probably since mom mostly bought chicken noodle and tomato. I know not many people are fans of liver and onions (hubby hates it, so it not very often that I have it) likely because most are overcooked dried out and pasty, which is why I cook it medium. Anyway it hit the spot, The soup is rich and beefy tasting.
Even as a kid I liked liver and onions. My friends all thought I was weird. Still do.
davidabcd
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Looks good, like steak. We had liver and onions all the time growing up, only cooked well-done though and sometimes it wasn't tough. To this day, I'm not sure how I feel about it. I always ate it because it's what was for dinner.
About what is the price per pound these days?
