They're even better with the crunchy peanut butter mixed with powdered sugar & honey,rolled & then diped in chocolate!
What did I cook this weekend.....
- Thread starter Melana
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We did use crunchy Peanut butter. Making about 75 more of them as I type 
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We did use crunchy Peanut butter. Making about 75 more of them as I type
Mmmm....
Just did Cajun style BBQ shrimp using a friends Nomiku immersion circulator and a little 420 IPA. Finished off in a blazing hot pan for about 60 seconds. My stomach is still pissed about the butter (2 sticks) but it was so worth it.
Broccoli Cheese Soup. It was ok. Maybe on par with the best broccoli cheese soup I've had at a restaurant, but I think it works best as a cup of soup previous to an entree. That much cheese soup is just too much cheese soup. I also threw together a cheddar/chive loaf in the bread machine to go with it.
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My cooking plans for yesterday were derailed by waiting 4 hours for a AAA tow truck. YAY ME!
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Oh, Just an FYI, I WILL be making some sourdough bread from a starter that the lovely and talented Melana sent me. It took off great and I've been feeding it right along. I'm not sure how much I need to cook with, but I hope to have a minute to look up a recipe here today. It's all bubbly and smells like sour paste.
I think I forgot to thank her for sending it, so I'm doing it now, publicly!
I think I forgot to thank her for sending it, so I'm doing it now, publicly!
OP
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Oh, Just an FYI, I WILL be making some sourdough bread from a starter that the lovely and talented Melana sent me. It took off great and I've been feeding it right along. I'm not sure how much I need to cook with, but I hope to have a minute to look up a recipe here today. It's all bubbly and smells like sour paste.
I think I forgot to thank her for sending it, so I'm doing it now, publicly!
No need for thanks.
Oh, Just an FYI, I WILL be making some sourdough bread from a starter that the lovely and talented Melana sent me. It took off great and I've been feeding it right along. I'm not sure how much I need to cook with, but I hope to have a minute to look up a recipe here today. It's all bubbly and smells like sour paste.
I think I forgot to thank her for sending it, so I'm doing it now, publicly!
http://www.thefreshloaf.com/
Lots of good information here on bread making.
No need for thanks.
Yes there is!
OP
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For those of you on FB there is a whole page dedicated to sourdough.
I was going to make some sourdough up to rise last night, but got a headache right before work ended and then after a brief rest I had to help at a Band Concert at the high school, which had few volunteers, so I had to stay late cleaning up and putting away. Then off to bed when I got home. Hopefully tonight I can get the dough mixed up and rising for bread tomorrow.
Also, in case you didn't know, once you get a starter going, you will be making more starter than you know what to do with unless you refrigerate it, freeze it, or something. I'm talking Tribbles of starter!
Also, in case you didn't know, once you get a starter going, you will be making more starter than you know what to do with unless you refrigerate it, freeze it, or something. I'm talking Tribbles of starter!
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i don't feed mine very often unless i'm baking. There are plenty of recipes that can use up the extra starter (cakes, cookies, etc). It's like feeding a habit!
ja09
Well-Known Member
Finally sliced up my first home cured capicola last weekend. Turned out great! This is a fantastic and easy hobby. Glad I have 5 lbs more curing, right next to the kegs 
Finally sliced up my first home cured capicola last weekend. Turned out great! This is a fantastic and easy hobby. Glad I have 5 lbs more curing, right next to the kegs
Talk about food porn! Recipe? Please!
ja09
Well-Known Member
I used the UMAi drybag method for drying the meat, and the recipe was in one of their videos. I'll try to find it tonight and post it here. It's so freaking easy. I love it.
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ChefRex said:
All we need is the bow chicka wow wow music...
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ja09 said:Finally sliced up my first home cured capicola last weekend. Turned out great! This is a fantastic and easy hobby. Glad I have 5 lbs more curing, right next to the kegs
I'm trying to type while drooling. How long did this take?
Cheesy_Goodness
Well-Known Member
learned how to make peanut butter balls today. They are pretty easy for how amazing they are! Just mix crunchy peanut butter, powered sugar, a stick of butter and rice krispies together, make them into balls and roll then in melted chocolate
Around this time of year we usually do something (sort of) similar. Instead of peanut butter and rice krispies we schwack some oreos into a power and combine with cream cheese and dip in chocolate. Not a bad dessert for a few bucks
I was in the same boat a few weeks ago and decided **** it, I'm making pancakes with all this starter. Peanut butter and apple bits went in along with brown sugar...It was actually very tasty
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Around this time of year we usually do something (sort of) similar. Instead of peanut butter and rice krispies we schwack some oreos into a power and combine with cream cheese and dip in chocolate. Not a bad dessert for a few bucks
I was in the same boat a few weeks ago and decided **** it, I'm making pancakes with all this starter. Peanut butter and apple bits went in along with brown sugar...It was actually very tasty
Sourdough pancakes sounds awesome! I also dont feed my starter unless I am baking. I just keep 1 cup of it in the fridge, take it out the day before baking, mix with 1/2 cup flour and 1/2 water, use half and fridge the rest. Always works great
Made a few more rolls from excess starter, dough soured since Sunday smells outrageous!
So I promised to share this recipe once I'd finished tweaking it. Since I baked nine dozen tonight, I'd say that I'm finished - enjoy!
Citra-Orange Meltaways
Dredging sugar
------------------
Put 1-2 ounces Citra hop pellets in a hop bag. Tie off open end and place in a large ziplock bag. Add 1 1/2 - 2 cups powdered sugar and seal bag. Shake bag often over the course of a day. Remove hop bag before using.
Ingredients
--------------
1 ounce Citra hop pellets
1 1/2 cup hot (~140 degrees) water
3/4 cup butter, softened
1/2 cup powdered sugar
1/2 teaspoon vanilla
1 1/2 cups all purpose flour
3/4 cup corn starch
2 teaspoons finely shredded orange peel
1. Add hops to hot water, stir and let sit for 30 minutes.
2. Strain hop matter, retaining water.
3. In a large bowl, mix butter and powdered sugar on high until light and fluffy.
4. Add vanilla and two tablespoons of the reserved hop water and mix until incorporated.
5. Slowly add flour and corn starch alternatively until dough is firm but does not pull into a ball (you may not need all the flour and corn starch.)
6. Add orange peel and mix until incorporated.
7. Transfer dough to a sheet of plastic wrap or wax paper and form into a 10-inch roll, wrap tightly and place in the fridge overnight.
8. Preheat oven to 375 and line two cookie sheets with parchment paper.
9. Unwrap dough, cut into 1/4-inch thick slices and place on cookie sheet.
10. Bake for 11-13 minutes until edges start to brown.
11. Cool for 10 minutes then carefully dredge cookies in powdered sugar. Finish cooling on wax paper.
Store in airtight container stored in cool space for up to a week. Makes three dozen.
Citra-Orange Meltaways
Dredging sugar
------------------
Put 1-2 ounces Citra hop pellets in a hop bag. Tie off open end and place in a large ziplock bag. Add 1 1/2 - 2 cups powdered sugar and seal bag. Shake bag often over the course of a day. Remove hop bag before using.
Ingredients
--------------
1 ounce Citra hop pellets
1 1/2 cup hot (~140 degrees) water
3/4 cup butter, softened
1/2 cup powdered sugar
1/2 teaspoon vanilla
1 1/2 cups all purpose flour
3/4 cup corn starch
2 teaspoons finely shredded orange peel
1. Add hops to hot water, stir and let sit for 30 minutes.
2. Strain hop matter, retaining water.
3. In a large bowl, mix butter and powdered sugar on high until light and fluffy.
4. Add vanilla and two tablespoons of the reserved hop water and mix until incorporated.
5. Slowly add flour and corn starch alternatively until dough is firm but does not pull into a ball (you may not need all the flour and corn starch.)
6. Add orange peel and mix until incorporated.
7. Transfer dough to a sheet of plastic wrap or wax paper and form into a 10-inch roll, wrap tightly and place in the fridge overnight.
8. Preheat oven to 375 and line two cookie sheets with parchment paper.
9. Unwrap dough, cut into 1/4-inch thick slices and place on cookie sheet.
10. Bake for 11-13 minutes until edges start to brown.
11. Cool for 10 minutes then carefully dredge cookies in powdered sugar. Finish cooling on wax paper.
Store in airtight container stored in cool space for up to a week. Makes three dozen.
BigDaddyBeard
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Had a busy weekend cooking forgot to post! Made my first spent grain bread and also made spent grain cheesy bread sticks for the kiddos. Also some roasted carrot hummus, braised Sika deer, egg nog, chicken Normandy, and garlic chicken. Might be more but I forget a lot lol.
Baked a sourdough loaf 2 days ago. It was a no-knead process, using a dutch oven and 450F oven. Turned out pretty good. The sour was fairly mild, but noticeable, but the crust was fairly hard and chewy. I didn't mind it, but I am wondering if it would have been better had I remembered to put soem water in the oven to up the moisture.
I think this bread would have been better if dipped into some kind of soup. It's too hard and chewy for making sandwiches out with
I think this bread would have been better if dipped into some kind of soup. It's too hard and chewy for making sandwiches out with
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Try a small metal pan with ice cubes in it. And I bet it would be good paired with beef stew.
jsguitar
Well-Known Member
I'm going to make this corn chowder recipe this evening from The America's Test Kitchen cookbook.
10 ears fresh corn
4 oz bacon, chopped fine
1 onion, minced
2 garlic cloves, minced
3 tablespoons all-purpose flour
3 cups low sodium chicken broth
2 cups whole milk
12 oz red potatoes cut into 1/4 inch cubes
2 bay leaves
1 teaspoon fresh thyme or 1/4 tsp dried
1 cup heavy cream
2 tablespoons minced fresh parsley
salt and pepper
Cut the kernels from 4 ears of corn (about 3 cups), grate the remaining ears over the large holes of a box grater into a seperate bowl (it's suppose to release more corn flavor and starch to thicken the soup).
Cook bacon until crisp, stir in onion and cook until softened, about 5 minutes. Stir in garlic and cook about 30 seconds until fragrant. Stir in flour and cook for about a minute. Slowly stir in broth and milk, scraping up brown bits. Stir in potatoes, bay leaves, thyme, and grated corn. Bring to a simmer and cook until potatoes are almost tender, about 15 minutes.
Stir the remaining corn kernels and cream. Continue to simmer about 5 minutes until corn kernels are tender yet slightly crunchy. Discard Bay leaves. Stir in parsley and season with salt and pepper to taste.
I'll take a pic later.
I'm on a real soup kick lately. I have a cream of poblano recipe that I got from a restaurant in Houston that is pure food for the soul. I'll try to remember to post that one up some time.
10 ears fresh corn
4 oz bacon, chopped fine
1 onion, minced
2 garlic cloves, minced
3 tablespoons all-purpose flour
3 cups low sodium chicken broth
2 cups whole milk
12 oz red potatoes cut into 1/4 inch cubes
2 bay leaves
1 teaspoon fresh thyme or 1/4 tsp dried
1 cup heavy cream
2 tablespoons minced fresh parsley
salt and pepper
Cut the kernels from 4 ears of corn (about 3 cups), grate the remaining ears over the large holes of a box grater into a seperate bowl (it's suppose to release more corn flavor and starch to thicken the soup).
Cook bacon until crisp, stir in onion and cook until softened, about 5 minutes. Stir in garlic and cook about 30 seconds until fragrant. Stir in flour and cook for about a minute. Slowly stir in broth and milk, scraping up brown bits. Stir in potatoes, bay leaves, thyme, and grated corn. Bring to a simmer and cook until potatoes are almost tender, about 15 minutes.
Stir the remaining corn kernels and cream. Continue to simmer about 5 minutes until corn kernels are tender yet slightly crunchy. Discard Bay leaves. Stir in parsley and season with salt and pepper to taste.
I'll take a pic later.
I'm on a real soup kick lately. I have a cream of poblano recipe that I got from a restaurant in Houston that is pure food for the soul. I'll try to remember to post that one up some time.
Scrounged around the fridge for a late lunch, ended up with eggs, herbed polenta, and shi****o peppers. Topped with some fresh grated asiago.
I got bleeped! Those are Japanese shi-shi-to peppers.
