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View Poll Results: What should Tcoat have for lunch today?
hamburger 54 32.73%
hot dog 40 24.24%
other (please specify in comments) 28 16.97%
why is this even a thread? 63 38.18%
Multiple Choice Poll. Voters: 165. You may not vote on this poll

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Old 04-18-2021, 09:00 PM   #2521
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Garage
Sooooo good. We spent the entire afternoon yesterday cooking. Not just this...
Pressure cooker caramelized onions. Amazing, best we've ever made. 20 minutes. No-knead bread. Also made sourdough english muffins (uses discard), sourdough coffee cake (also discard), fennel/potato/leek soup...
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Old 04-18-2021, 10:49 PM   #2522
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Sooooo good. We spent the entire afternoon yesterday cooking. Not just this...
Pressure cooker caramelized onions. Amazing, best we've ever made. 20 minutes. No-knead bread. Also made sourdough english muffins (uses discard), sourdough coffee cake (also discard), fennel/potato/leek soup...
Details of the bread please, that looks great.

Speaking of, I just made a new dough, it's about to go in the fridge. I'm trying to time it better so I don't overproof it, which I think I've been doing lately..
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It sounds to me like the delicate, metallic sounds of piston skirts slapping against the cylinder walls
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Now, if it was three feet long and you were using all that leverage
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Old 04-21-2021, 11:28 PM   #2523
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Details of the bread please, that looks great.

Speaking of, I just made a new dough, it's about to go in the fridge. I'm trying to time it better so I don't overproof it, which I think I've been doing lately..

Evidently it's the original no knead...

https://www.nytimes.com/2006/11/08/dining/081mrex.html
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Old 05-05-2021, 03:31 PM   #2524
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Not really "lunch" but I made coffee for the first time ever. I've never been a huge coffee person, but I will occasionally get coffee from different places.

One of the coffee drinks I like is from the Blue Bottle chain, and it's their "New Orleans" blend. Not entirely sure what type of beans they are but it's that, some ground chicory, some sugar, and then milk. I decided to first try making a coffee I know I like, so that's why I went with this. Basically you cold brew the ground beans and chicory overnight in the fridge:



The bottle is a "Hario Mizudashi" cold brewing bottle.

Then after 12 hours, you can use the cold brew concentrate with ice, a little sugar, and milk (their milk spec is always too much at the stores, 4oz, so I only did 2oz):

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It sounds to me like the delicate, metallic sounds of piston skirts slapping against the cylinder walls
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Now, if it was three feet long and you were using all that leverage
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Old 05-05-2021, 11:15 PM   #2525
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I'm very slowly getting into experimenting with making chicken dishes, because I honestly don't like chicken that much. But figure these days it's somewhat healthier, so...

So tonight I used up the last of my frozen boneless chicken thighs. I sort of butchered a couple of youtuber recipes that I've seen where they recommend lightly slathering the raw thighs with mayo (I used japanese may because I don't have american) because it has a higher smoke point, so it basically helps brown the meat/create crusty bits without burning too quickly. You do that instead of using a different kind of oil right on the pan.

Then I used a mix of a lot of "uc biber" from flatironpeppercompany (for the first time), salt, some smoked paprika, and also decided to throw in some rosemary cuttings from my new rosemary plant.

That company makes some super legit crushed pepper flake blends and I highly recommend trying some if you like that too.

But anyway, finished product (crappy pics this time though):




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It sounds to me like the delicate, metallic sounds of piston skirts slapping against the cylinder walls
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Now, if it was three feet long and you were using all that leverage
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Old 05-06-2021, 01:28 AM   #2526
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I'm very slowly getting into experimenting with making chicken dishes, because I honestly don't like chicken that much. But figure these days it's somewhat healthier, so...
Well now, spike021, again ..... you are overthinking this project.

Simply, cut up the chicken, moisten with water, coat with flour, salt and pepper, place in a cast iron skillet half full of hot lard and cook it till it's done.

Sprinkle with lots more salt and serve -

(the secret is in the lard and lots of salt - )

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Old 05-06-2021, 02:19 AM   #2527
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Well now, spike021, again ..... you are overthinking this project.

Simply, cut up the chicken, moisten with water, coat with flour, salt and pepper, place in a cast iron skillet half full of hot lard and cook it till it's done.

Sprinkle with lots more salt and serve -

(the secret is in the lard and lots of salt - )



You are quite right. I should really just do that.
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Old 05-06-2021, 08:09 AM   #2528
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You are quite right. I should really just do that.
Use buttermilk rather than water though, unless you are lactose intolerant.

dunk in the buttermilk, then roll in the flour.

Repeat if you want "extra crispy".

(you can also soak the chicken in brine for 24 hours if you plan ahead)
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Old 05-11-2021, 06:32 PM   #2529
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I used my kitchenaid pasta roller and my ravioli mold for the first time.
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Old 05-22-2021, 08:49 PM   #2530
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Sorry I've been on the "road" all week and I need to catch up on my Internet trolling. Which do you like best?

A giant steam pot?

A 'Hot Brown' (BBQ turkey, bacon, and cheese on some Texas Toast)?

Or some Sushi boi?


I try to eat a variety of food kinds because healthy body healthy mind

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Old 05-22-2021, 08:54 PM   #2531
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... Which do you like best? ..
Yes
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Old 05-22-2021, 08:57 PM   #2532
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Italian chicken orzo thing I made up.
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Old 05-23-2021, 01:36 AM   #2533
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Broken record, I guess, but first bread in a month or so. Huge improvement in shaping this time. Just need to master scoring the top, and maybe leave it in the oven a wee bit longer next time:










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It sounds to me like the delicate, metallic sounds of piston skirts slapping against the cylinder walls
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Old 05-23-2021, 10:46 AM   #2534
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Broken record, I guess, but first bread in a month or so. Huge improvement in shaping this time. Just need to master scoring the top, and maybe leave it in the oven a wee bit longer next time:





















Your bread is worthy of this thread. Keep it coming.

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