I can't remember which attachment you got. Did you got with the 3 piece offered on the KitchenAid website?
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I stupidly bought just the roller. I only say stupidly, because I know myself better than that. I just was not sure what I thought the quality would be, it’s really high quality.
If I were to start ove, I would buy the 2 piece set, and the extruder, the extruder will hopefully arrive in the new year. I have to pay back my savings the loan I took from it for the Summit, first. 😁
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Steak night.Comment
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Wings on the Kettle with the Vortex. Avocado oil as a binder. Meatheads Poultry Rub/Brine in fridge about 3 hours. Lit chimney then coated wings with Frank's Hot Wing Sauce. Air fried crinkle fries. The crunch was so loud from the wings I had to turn down my hearing aids. 😉
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Chicken smash burgers, and sweet tater fries.Attached FilesComment
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Frost is finally going to show its ugly head here this week so we pulled a bunch of eggplants and made eggplant parmesan using Kathy’s recipe. It was fantastic. I did a couple of flatirons to accompany. Funny that frost is coming in a few days but today’s temp was 85 degrees and we.sat out on the beach.
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Looks great! We're in similar position, there is a strong cold front on the way, its boundary stretches from north Texas all the way here to northern Virginia. Very common for there to be a day of very warm and more humid air being "scraped" in front of the wedgie of colder, drier air, so we've been in low 80sF/high 20sC the past couple days, but in about 24 hours the bottom will fall out as the wind flips to northwesterly, it'll drop 30F in 12 hours as that crisp fall air mass moves in.
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My Wife's Cousin brought us some freshly caught Walleye Filets from Nisswa Minnesota. I was among the best fresh water fish I ever ate. Lightly Breaded and Baked. Homemade Rice Pilaf and Butter roasted Green Beans.
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Walleye is probably my favorite fresh water fish. In fact I had some just this Friday for dinner. Yum. My grandparents had a old fashioned bait shop on a lake in extreme northern Wisconsin when I was growing up. So we had it and others like perch and bluegill all the time. -
troymeister, your plate always looks good. I see I've lived a shelters live because I've haven't eaten either of the fish mentioned. Of course I don't have much fresh fish here.
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Pizza night
96 + hour ferment, San Marzano sauce that I’ve shared in recipes, light layer of mozz, then Italian sausage, another light layer of mozz, pepperoni, more Italian sausage, topped with parm.
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I have some chicken brining that I was supposed to grill today, but I had something unexpected come up that derailed my plans. Tomorrow for that.
We had some leftovers and odds and ends and I was not very hungry, but I made sure to make some tasty sides. First up, a standard in our house:
Quartered small potatoes, HDP, salt, and EVOO. Baked (convection) at 425F for 30 minutes:
Next up, another staple, Brussels sprouts sauteed in bacon fat, with bacon:
Plating:
Fresh red pears, perfectly ripe and oh so good. My only protein here was the bacon, as I wasn't too hungry.
The family was happy to have real food, whatever they meant by that, and I was happy to oblige.
Grilled chicken breast and thighs tomorrow, looking forward to it.Comment
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Dinner tonight...Scallops, Roasted Honey Glazed Carrots, Balsamic Onions all cooked on the GMG Trek...
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The temperature has dropped so I decided it was time for some smoked beef stew again. Started out by splitting a chuck roast and using Koop's spicey brown mustard as a binder, seasoned it with salt, pepper, granulated garlic, granulated onion and some paprika.
Then I placed them in the smoker for 2 hrs. using hickory.
While this was going on I roasted some beef shank bones on the Weber gasser at 450 degrees for 30 minutes
Then I roasted onions, celery, carrots and whole garlic at 450 degrees for 15 minutes
Then veggies, beef bones, bay leaf, thyme, salt and pepper were added to some beef broth and simmered in a Dutch oven on the stove for 1 hour. Then I strained the liquid and set it aside. I cut up some fresh onion, celery, carrots and garlic. Browned them up and de-glazed with a cup of red wine and let that cook for 5 minutes. I removed the bones, being sure to add the marrow to the mixture, poured in the reserved broth, added some fresh sage from the garden and placed it into a 350-degree oven for 1 hour. At that point I checked the seasoning and cut up some parsnips and some of the ugly sweet potatoes from the garden and returned it to the oven for another hour. I removed it from the oven and placed it on the stove at a low simmer and added a corn starch slurry to thicken it up a little. This is the result. Judging by what little I had left, it was a success.
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Eggs Benedict while the smoker comes up to temp.Attached FilesComment
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OK I'm rocking the boat here as there's no meat involved but: I've been trying to establish a sourdough starter and make some loaves. This is the 3rd attempt in the last few weeks, using starter that is about 2 weeks old now (fed daily). The first two attempts came out kind of meh - they had the right taste but they didn't spring up in the oven, and I think it because my kitchen is on the chilly side relative to temps assume in the recipes I was using (so probably under-fermented/under-proofed). This time around I kept my eye on the dough (rather than following the clock). At least out of the oven, they both look pretty good.
This is Ken Forkish's pane de campagne recipe from his FWSY book (Flour, Water, Salt, Yeast). I followed the recipe almost to the letter (I just didn't have instant yeast so I had to use activated).
The photo with the single loaf was the first one baked. Then the second one is in the foreground in the pic with both loaves.
Can't wait for them to cool off so I can give them a taste!
edit: added photo of slice!Attached FilesLast edited by ilooklikeelvis; October 29, 2023, 06:43 PM. Reason: I sliced this up a few hours after it came from the oven. So delay on that photo!Comment
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