Sourdough English muffins, thanks @Brewbuzzard for the idea I never would have thought to look for myself.
What did I cook this weekend.....
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Sourdough English muffins, thanks @Brewbuzzard for the idea I never would have thought to look for myself.
Merry those are so yummy-looking! I'm drooling!
I wanted to make my own English muffins last week, looked up some recipes, but have not done them yet. My starter is gone and I have not started a new one yet, so no sourdough. Your's turned out just amazing!!! Very nice indeed!! Nothin like nooks and crannies
P.S. I typed this yesterday and it was waiting for me to actually hit post today!! lol
https://littlespoonfarm.com/sourdough-english-muffins-recipe/This is the recipe I used. She has a sourdough pumpkin cinnamon roll I’m planning for Christmas breakfast, and lots of discard recipes. I hadn’t fed my starter in at least a couple months so it took a few feedings to get active again. Now it’s ready for some winter bread baking and waffles. Thank you and @Temptd2 for the positive feedback.I wanted to make my own English muffins last week, looked up some recipes, but have not done them yet. My starter is gone and I have not started a new one yet, so no sourdough. Your's turned out just amazing!!! Very nice indeed!! Nothin like nooks and crannies
You’re welcome and it’s well deserved positive feedback from the looks of it. And thanks for the recipe! Much appreciated!https://littlespoonfarm.com/sourdough-english-muffins-recipe/This is the recipe I used. She has a sourdough pumpkin cinnamon roll I’m planning for Christmas breakfast, and lots of discard recipes. I hadn’t fed my starter in at least a couple months so it took a few feedings to get active again. Now it’s ready for some winter bread baking and waffles. Thank you and @Temptd2 for the positive feedback.
Making a proper Texas chilli tonight!
![Craft A Brew - Safale BE-256 Yeast - Fermentis - Belgian Ale Dry Yeast - For Belgian & Strong Ales - Ingredients for Home Brewing - Beer Making Supplies - [3 Pack]](https://m.media-amazon.com/images/I/51bcKEwQmWL._SL500_.jpg)
Well, it turned out really well, but not sure I would describe it as a "proper" Texas chili. It has apple cider vinegar, cinnamon, and clove as part of the spice mix, which lends an almost Vindaloo quality to some extent. I really liked it though, so will probably just reduce those three ingredients a bit and up the cumin some next time. Never got a plated picture, but I served it on rice.
Merry, I've recently learned to like the salmon skin! I cook the filets 2 minutes flesh side down, in butter, then flip them and cook 4 minutes on the skin side, more butter! SO GOOD! Even DH likes it and he's usually not much of a skin-eating guy!
davidabcd
Detroit, Mi.
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My wife really likes this rice and bean mixture and we add tofu. It would also be good as the chimichanga filler with seasoned steak and Jack cheese, deep fried, enchilada sauce....
Bone-in Prime isn't as cheap as last year.
Bone-in Prime isn't as cheap as last year.
Oldskewl
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I love Founders Better Half. Wish they still made it.
davidabcd
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It's my favorite. I'll check the bottles, see when they're made. I'm under the impression that they are making it, at least in limited editions. The way the guy at the store said it, he'd gotten a supply recently. There's also one with "Curmudgeon" on the bottle and that one I thought I read has been discontinued.
Oldskewl
Well-Known Member
Let me know the date on those bottles. I don’t think they have released it since 2018. They also posted a recipe for Curmudgeon awhile back. I’ve always wanted to attempt to brew it.
https://foundersbrewing.com/latest-news/2019/curmudgeon-old-ale-homebrew-recipe/
https://foundersbrewing.com/latest-news/2019/curmudgeon-old-ale-homebrew-recipe/
davidabcd
Detroit, Mi.
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I was wrong. 08.28.2008 on all eight bottles; it is a sad day for me. I'm trying to piece together something in the ballpark. I've got that recipe you mention and will use it as a starting point. I wasn't kidding: it really is my favorite.
Edit: I've also been drinking the Betterhalfs like Bud Lite at a Tigers' game. I put the brakes on that.
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Oldskewl
Well-Known Member
I was afraid of that. I bought 3 4pks when I heard it was done. Unfortunately they are long gone. If your bottle shop has any more you might want to scarf it up
TwistedGray
El Jefe Brewing Company
From tree to table
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No its not, my Prime standing rib was $150 at Costco OUCH!!!!
I had purchased a “rack of pork” for Christmas dinner shown ready for sous vide, and the market had choice rib roast for 4.79 a pound. I’ve always been happy with it years past (I really didn’t think it would be just as good pricing this year.) So, I’m not one to pass up such a good bargain got a small 2 rib roast cut it into steaks and will roast the ribs for a soup. Now to vac seal for the freezer!
davidabcd
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I estimate prices went from $12 to $20 in recent memory for Costco.
The place I get my burgers (Fairway Packing Co) sells to a lot of the upscale Detroit restaurants. Granted, the below item is dry-aged which tacks on some cost. Around $40/lb. So a restaurant has that price to work with when a customer walks in the door.
"Dry-Aged Boneless Ribeye Roast (14-16lb): $625.00"
What is also true is that that packing company never lowers its prices again after whatever caused the price to go up temporarily. If they didn't grind such good burgers....
Ignore the italics.
We were fortunate enough to find a local beef rancher who delivers beef to a mutually-agreed upon meetup spot. It's about a 30 minute drive for us but SO worth it! His beef is grass-fed and he takes a steer to the processor whereupon they grind up all the muscle cuts into the best dang hamburger we ever ate. It's about 15% fat (that yummy grass-fed stuff) and the rest, being comprised of everything from filet mignon to shank meat, is just the tastiest stuff ever. A few months back they did the same with some pork - and turned it into either breakfast sausage or Italian sausage. We bought the latter. Stuff runs about $11/pound for either the beef or the pork. Very well worth it. No charge for the delivery.
davidabcd
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This has a lot/everything in it--thyme, rosemary, salt, pepper, lemon juice, paprika, Goya Sazon. It's a NYT's-inspired dish. Going to hit this at 500°F for 25-30 minutes.
No joke, I have some Ranch I made that needs to be used. Cart before the horse/chicken situation.
Dark meat is a little like making beer--it's hard to mess up.
TwistedGray
El Jefe Brewing Company
Cauliflower mushroom bolognese
Christmas Eve dinner - crab cake, steamed Argentinian red shrimp with melted butter, half a huge artichoke, keto cheddar/garlic chaffles; not visible, remoulade for the crab cake, fancy sauce (half mayo, half SF ketchup) for the artichoke, split of Veuve Clicquot champagne. Got so full we never broke into the keto cheesecake!
Looks yummy! Merry Christmas
Thanks, Merry, right back atcha!
Pork, sweet potato, asparagus, creamed onions, dressing with apple, and a dinner roll crusty on the outside tender inside.
That damn Showtime Rotisserie is going to find a new home. We've owned 5 of them over the years; bought this one earlier this year to replace the last one which finally gave up. For some reason, this one rotates MUCH more slowly and it was already starting to cremate that roast 30 minutes in! So the roast came out and went into the oven with a foil tent over the browned parts and finished cooking in there. It was delicious but we were disappointed with that stupid rotisserie. Out it goes!
