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Show Us What You're Cooking! (SUWYC) - Volume 28, Winter 2022 - 2023

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    Using oil from garlic confit, and layered in fresh grated parm, I baked one of my favorite loaves, Fougasse.

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    • GreaseShirt
      GreaseShirt commented
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      Holy moly that looks/sounds incroyable

    • tbob4
      tbob4 commented
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      That is beautiful

    • WVsmoke
      WVsmoke commented
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      "Acorns were good until bread was found."-Francis Bacon

    Fired up the Kamado for some tri-tip and jalapeño cheddar cornbread to eat while watching today’s bowl games. Should have let the meat rest a bit longer, but everyone was happy, so I’ll call it a success!
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    • CHNeal
      CHNeal commented
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      Looks fantastic.

    • nunyaz
      nunyaz commented
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      If there's one thing that I consistently fail at, it's letting the meat rest long enough
      And that cornbread is BEGGING for some butter

    • HawkerXP
      HawkerXP commented
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      YUM!

    New Year's Day Rib Roast.

    Started in the PBC, finished in the PK

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    • Allon
      Allon commented
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      [A hush fills the room]

    • fzxdoc
      fzxdoc commented
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      mmmMMMMmmm!

      Kathryn

    • HawkerXP
      HawkerXP commented
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      ..., ..., ...!

    Forgot I hadn't posted this. This was Saturday night's dinner. I made quesadillas! This is another of Brian Lagerstrom's recipes: https://www.youtube.com/watch?v=1QZzL-gGx_M

    This is also the first time I have ever made tortillas. It's actually quite simple and straightforward....it's just bread with no yeast. Also comes together fairly quickly -- no need to wait for it to rise!

    Here's one of the dough balls. Isn't it cute?

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    To my utter shock, I was able to get these roughly circular. (I've never had this success with pizza dough.) The technique of doing one pass then rotating the tortilla 90 degrees works really well at keeping them circular.


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    The marinade for the chicken is fairly standard stuff. There is the addition of agave nectar. I like this. It's a less sweet, less viscous honey. Has hints of tequila flavor. I like it!

    As Brian did, I used chicken breasts. I was very wary of this as I have had terrible luck with chicken breasts on the grill....always so dry. But I did his technique of pounding them out to an even thickness and pulling them at 150 F. It worked, they were juicy and absolutely flavorful.

    Here they are grilling up on the Weber.

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    Diced for tortillas....

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    Cooking the tortillas is uneventful. Just lightly brown both sides....

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    To assemble the quessadilla, place a layer of shredded quesadilla (i.e. very melty) cheese, then some chicken, then some diced jalapenos, then another layer of cheese and fold over. In a skillet with some oil, fry both sides.

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    Then remove, cut, and serve! Tasty!

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    • nunyaz
      nunyaz commented
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      corn? or wheat? in the tortillas of course ...

    • Michael_in_TX
      Michael_in_TX commented
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      nunyaz Wheat....strong (11.7% protein) ap-flour.

    Blackstone Burgers

    ​​​​​​https://www.youtube.com/shorts/vdKBS4vA_xM

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    • FireMan
      FireMan commented
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      Nicely constructed until the jalapeños. That put em over the top! 👍

    Last Night's Roast Turkey Breast with all the Fixings....Was Totally Moist and Delicious.

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    • CHNeal
      CHNeal commented
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      Looks very nice!

    • tbob4
      tbob4 commented
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      Looks perfectly moist

    My better half is doing up some of the cooking lately for me…tonight she made egg roll in a bowl. I’ve always enjoyed when she makes this dish! And she smiled when she saw me take a picture and asked if it “was good enough to blog?”

    and here it is

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    • barelfly
      barelfly commented
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      thank you all. I think these comments made her day!

      Recipe is incoming - although to her style, she doesn’t really follow a recipe so I’ll provide a base and her changes.

      And, CHNeal and fzxdoc thumb is ok, thank you. thought stitches were coming out today, but doc said needs to heal more because the flesh is going to fall off…sorry ha! And I get occasional sharp, shooting pains that last about 15 minutes. Not sure if that is nerve related or not..see how appt goes next week.

    • barelfly
      barelfly commented
      Editing a comment
      Ok - here’s the recipe - she actually did use a recipe!

      This Egg Roll in a Bowl has all of the great flavor of an Egg Roll, but without the fuss or carbs from wrappers! It's keto and low-carb, gluten-free, Whole30, and AIP!


      And she prefers to use ground turkey in place of beef, so she uses chicken stock in place of beef stock. As for cauliflower rice, you an sub your preferred rice. Last night we had brown rice. She also makes this simple and buys bags of shredded cabbage/carrots. Hope you all enjoy!

      hoovarmin
      Skip
      Michael_in_TX
      Andrrr

    • tamidw
      tamidw commented
      Editing a comment
      I’ve been wanting to try deconstructed egg rolls. This looks great and now have a recipe to check out.

    Quick venison chili and cornbread.
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      My First Sourdough Boule in a very long time. I started it Saturday, finally baked tonight. I can't wait to cut it as it is still very hot.

      Onto dinner is some Spicy Marinated Vortex Wings (first outdoor cook in a while) along with Sautéed Zucchini and Mushrooms. Not pictured is a Warm Gorgonzola Dipping Sauce.

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      • nunyaz
        nunyaz commented
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        troymeister - I see you've been loafing again

      • WayneT
        WayneT commented
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        Nice boule!

      First cook of 2023...Brisket on the PBC...picture is right before wrapping...

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      • fzxdoc
        fzxdoc commented
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        You just know that bark is going to be perfect. Nice photo. Congrats.

        Kathryn

      • HawkerXP
        HawkerXP commented
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        ..., ..., ...!

      Rotisserie pork loin, hickory smoke rub on one and Latin spices on the other. Both will make sandwiches for the week.
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ID:	1355446 Roasted brussel sprouts for a vegetable.
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      • Michael_in_TX
        Michael_in_TX commented
        Editing a comment
        Absolutely love the color contrast there.

      • CHNeal
        CHNeal commented
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        Great cook!

      HEB (we are not a cult, really) makes these really good cheddar and jalapeno beef hot dogs. I have some in my fridge.....but no buns.

      So what was I to do? Well, I tried my hand at making some myself!

      I used Sam the Cooking Guy's recipe that he did for his Chicago-style dogs. I was a little wary. When I first started experimenting with baking, I liked his recipes as he uses volumetric measurements (cups, tsps, etc) rather than metric weight. However, I have since converted over to weight measures as I have learned they really do improve consistency and your product ends up better matching the video of which you are trying to emulate.

      This comes together fast. It's a quick knead of some milk, sugar, yeast, salt, and flour. It only needs a 30-45 minute rise. Then cut the dough ball into eight pieces. The hard part is rolling them out into roughly equal tubes, but I think I did a great job for my first try at this.

      Here are the buns after a 15 minute rest/rise on the sheet tray, brushed with egg wash, and dusted with poppy seeds.

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      And here they are after 15 minutes in a 350 F oven. (I love how they squish up against each other.)

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      And here are two dogs. (Yes, I am a minimalist.....mustard only, please. Also Whataburger mustard, because, Texas.)

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      These were phenomenal! I have had high-quality, commercially-made buns before, but these are on an entirely different level! And it was my first time even making them! The ever-so-slightly chewy interior, the ever-so-slightly crisp exterior...hint of yeasty flavor...crazy good.

      And the recipe was ridiculously easy. I may never buy hot dog buns ever again!

      Comment


      • skipsdaughter
        skipsdaughter commented
        Editing a comment
        We don't have HEB around here, but I picked up some cheddar jalapeno brats on sale yesterday at our local market -- looking forward to making them next week sometime! The buns look delicious!

      • SheilaAnn
        SheilaAnn commented
        Editing a comment
        fzxdoc right?!?!

      • barelfly
        barelfly commented
        Editing a comment
        Excellent! Nothing better than homemade milk buns!

      I crave this sauce, and I guess it's chicken I'm putting it on. Great midnight dish.

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      Arrange smaller "meat" particles towards the middle.

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      Sauce, back in the oven, and get some bubbling.

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      • Elton's BBQ
        Elton's BBQ commented
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        Looks good!

      • fzxdoc
        fzxdoc commented
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        I bet it was gone in 2 minutes.

        Kathryn

      Worked on my proofing, shaping and scoring skills yesterday with this Forkish Saturday White Bread recipe. I made two mini-batards and one mini-boule to give myself more practice with each step. One batard, which was the least attractive, got eaten too quickly for a pic but here are the two remaining loaves.

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      • hoovarmin
        hoovarmin commented
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        Great job, Wayne. The batard looks especially nice.

      • WayneT
        WayneT commented
        Editing a comment
        Thanks hoovarmin. After using Ken's method of baking in a DO for months, it was fun to bake directly on the stone again so I could watch what was happening as time progressed. Credit to Richard Chrz for that inspiration where he posted that he knew at each step of the bake what his loaves should look like. Inspired by his knowledge, I actually sat down on the floor and watched the bake for the first 15 mins and learned a lot.

      • Richard Chrz
        Richard Chrz commented
        Editing a comment
        They look great! Any photos on the scoring of the batard?

      Since Mr Wonderful gave my favorite daughter Covid, Mrs Neal and I are working from home today.
      Since she is home and not able to stop by her usual quick stop I’ve been called upon to provide sustenance.
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      Her request of an egg and toast looked so good I had a second breakfast myself!!!
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      • Richard Chrz
        Richard Chrz commented
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        Fantastic Dad!

      • nunyaz
        nunyaz commented
        Editing a comment
        CHNeal - sunny side up for me, please and bacon!!

      • fzxdoc
        fzxdoc commented
        Editing a comment
        What a good dad.

        Sounds like Mr. Wonderful is on thin ice at the moment.

        Kathryn

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