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Show Us What You're Cooking! (SUWYC) - Volume 24, Winter 2021/2022

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    It’s time for me to go over to pizza recipes and type this 72 hour sourdough pizza dough down. I have moved back and forth in so many directions. I have two ways to make it (hydration wise and or levain wise), one is for those that buy it from me, currently up to 12 a week. And then , for me, I like to go a bit more hydration, just cause I can, and I want to rework this when I can try it out on some Ooni’s and other size, but.

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    Last edited by Richard Chrz; January 13, 2022, 07:01 PM.

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    • troymeister
      troymeister commented
      Editing a comment
      Amazing!!

    • 58limited
      58limited commented
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      Yes! Beautiful! Please share your dough recipe/technique. I need to up my pizza game.

    • crazytown3
      crazytown3 commented
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      Let me add to the others here and just say WOW. That is a beautiful dough.

    Stir fry, just a bunch of stuff I needed to use up. First cook in this 14" cast iron wok. Chicken with a bunch of veggies, sauce is Kikkoman stir fry sauce doctored with Gochujang and garlic chili sauce.

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    • Troutman
      Troutman commented
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      Love a good wok dish. So easy yet so delish !!!

    • 58limited
      58limited commented
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      Troutman Yep, easy and good. Very versatile, doesn't have to be just Asian style cuisine.

    A couple of small no-knead boules. 77% hydration with Gold Medal AP flour, which might be pushing it a bit.


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    Not the best crumb, I think a combination of too much hydration with a low protein flour, and the fact that my oven sucks.

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    Could have used a touch more salt and a better oven, but not too bad for the first loaves I've baked in 10 months.

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    • Thunder77
      Thunder77 commented
      Editing a comment
      They still look good to me! Perhaps a tad under-proofed. I always go with King Arthur flour myself. I really love the consistency of the bakes that I get with it. It’s a bit more expensive than store brands, but worth it. I would eat that bread!

    • crazytown3
      crazytown3 commented
      Editing a comment
      They do look really good. I think you are correct with your after-bake assessment though. The crumb looks a little compressed towards the bottom.

    I finally got a chance to use the Plow cooking Disc that mnavarre gave me for Christmas. It is 18" wide and made of carbon steel. It worked great. Thank you again!!! Love it!

    Pics below from the other night of frying chicken fajitas for the family. Sorry, no after pics.....family in a hurry to eat.

    Also a pic of some fried chicken I fried tonight in a very large CI.
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    Last edited by TripleB; January 13, 2022, 10:30 PM.

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    • mnavarre
      mnavarre commented
      Editing a comment
      I'm glad you like it.I gotta get me one of those, that looks like fun.

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ID:	1159177 My daughter is home visiting from Alabama, so I rustled up some treats. King Arthur Baking cinnamon apple twist bread, bone in rib-eye and salmon filet with grilled asparagus.
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    • Troutman
      Troutman commented
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      All good stuff !!! Good to see you posting brother !!!

    • theroc
      theroc commented
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      What a feast!

    This time around, it's a German Chocolate Cheesecake. I should have drizzled some chocolate or caramel on top, but didn't go the extra mile As I was taking it to a colleague and I don't have a cake carrier, it's on the lid of a tupperware container waiting for me to put a lid on it!
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    • barelfly
      barelfly commented
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      THIS is my FAVORITE cheesecake to make. It is decadent! And I love that you went with the icing on top as well. Most recipes I see only incorporate the mix into the cake.

      And a chocolate cookie crust!

    • skipsdaughter
      skipsdaughter commented
      Editing a comment
      barelfly there's a layer of coconut goodness in the middle and a layer on top!

    • JCBBQ
      JCBBQ commented
      Editing a comment
      Oh my god. Looks delicious

    Broke in my new Misen dutch oven with a pot roast. Click image for larger version

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      Cajun rubbed salmon over braised leeks

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      • theroc
        theroc commented
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        Nice! Tell me about those leeks.

      • SheilaAnn
        SheilaAnn commented
        Editing a comment
        Slice the leeks the long way, keeping them intact as much as you can. Season liberally with salt and pepper. Drizzle olive oil. Put in a hot pan cut side down. This time I bacon-pressed them. About 8-10 minutes. Flip and hit the pan with a few thyme sprigs and a couple splashed of chicken broth. About another 6 minutes.

        I took this from Sunday Supper at Lucques cookbook. She serves this with mustardy chicken thighs. I can grab that recipe if you want it, too theroc It is divine!!!!

      • theroc
        theroc commented
        Editing a comment
        Thanks, SheilaAnn ! Will be trying that soon.

      Meatloaf sammich
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      • Ernest
        Ernest commented
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        troymeister I always have a jar ready

      • SheilaAnn
        SheilaAnn commented
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        Why isn’t a meatloaf sandwich one of the wonders of the world? Nice!

      • crazytown3
        crazytown3 commented
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        I am such a sucker for a meatloaf sandwich. That just looks soooooooo good!

      Baked 8 loaves between yesterday and today.


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      • WVsmoke
        WVsmoke commented
        Editing a comment
        Should be a dating app to connect that bread with some creamery butter. Richard you are quite the matchmaker.

      • Thunder77
        Thunder77 commented
        Editing a comment
        Why must you torture me like this ??

      • 58limited
        58limited commented
        Editing a comment
        Wow! I NEVER get oven spring like that.

      Grilled Kalbi Marinated Steak Tips with Roasted Fingerling Potatoes! #twbarbecue
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      • Ernest
        Ernest commented
        Editing a comment
        Look up meat and potatoes..... This will come up!!!!

      • Dr. Pepper
        Dr. Pepper commented
        Editing a comment
        They look incredible! From what cut?

      • TWBarbecue
        TWBarbecue commented
        Editing a comment
        @Dr. Pepper…Thank you! From part of the tenderloin! My local butcher serves them already cut up.
        Last edited by TWBarbecue; January 15, 2022, 06:15 AM.

      Pan Seared Lamb Chops, Roasted Greek Potatoes, Roasted Broccoli. Served with a Roasted Garlic, White Wine and a touch of Lemon Pan Sauce.


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      • Dr. Pepper
        Dr. Pepper commented
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        Perfect!

      No problems with this loin. Click image for larger version

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        Lamb leg steaks and par boiled potatoes smashed, air fried, and tossed in compound butter.
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          I never thought I would ever have a "signature dish," but this is quickly becoming it. I can cook it consistently and it perhaps my favorite thing to cook: Grilled Chicken Tacos (adapted from a recipe of Malcom Reed).

          The boneless, skinless chicken thighs are marinated in canola oil, lime juice, and salt for four hours. Then dusted with some fajita seasoning and direct grilled (with some pecan wood chunks), flipping every two minutes, until 185 F internal. Then some HEB tortillas toasted. I dress mine with hot pico de gallo, lime crema, shredded Mexican cheeses, and cilantro.

          Hot fire is pretty.

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          But most importantly, hot fire is hot.

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          Chicken on its way to becoming perfect....

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          Toasting up the tortillas takes just seconds per side....

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          And here we are.

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          • SheilaAnn
            SheilaAnn commented
            Editing a comment
            I was scrolling from the bottom up and I thought to myself, this looks like Michael_in_TX fine work!

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