Lifestyle Chinese Flu Virus Quarantine Cooking Thread
- Thread starter ThatOneDude
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I shot my guns in the air while driving around drunk on Recuerdo Mezcal ™
interesting
My 9 year old chicken started laying eggs again...won't last long but this old bird goes on lil runs in spring and fall of 35 eggs or so
Other chicken just copies the older chicken.
Thinking of grabbing 4 new chicks to get a mad egg laying flock going again. Gonna grab 4 heavy layers this time, they usually die after a few(2-4) years of 320 ish eggs a year.
Eggs are an amazing and under appreciated nutrition source.
Pot roast is done. Leftovers for days! One of the few foods that actually tastes better as leftovers.
I've been wanting to set up a chicken coup and get some of those really stupid looking chickens that people laugh at. No idea 9n names, but there's those retarded ones with the bowl cut and the wookie looking ones with feathers on their feet.
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yep
those are hilarious
those ones don't lay heavy(daily) and sometimes end up being the bitch of the pecking order
they crack me the fuck up though
I am over cool looking birds now...just want them damn eggs...taste amazing
I have buried like 10 on this small mound out back, used to name em...now I just call them by their breed haha
heavy layers burn out, bred for production
Yeah, I'm not really into the eggs, they are just a bonus. I just think it would be funny to walk out in my yard every day and fold over like a lawn chair laughing at stupid looking birds. Get a few friends drunk or high on mushrooms and then say, hey, you gotta check out my backyard, then boom! Obviously this is why I've never followed through with it he idea since it's a bit of money and effort for a laugh, plus if my dog doesn't kill them all in an 10 minutes, I've got coyotes up the ass. A boy can dream though!
I let the dough rise overnight, now it's time to split it into 2 loaves, and apparently let them rise some fucking more.
Yeah, it’s a process, that’s for sure. It’s well worth it though.I let the dough rise overnight, now it's time to split it into 2 loaves, and apparently let them rise some fucking more.
I divided the dough, weighed them and got them within a couple grams of each other. Now we wait some more.
2? You going into the baking buisness?
Nah I think I fucked my first one up, so I started another.
I want to try making some sourdough rolls for burgers and BBQ sandwiches, do some pizza. I have big bread plans sir.
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I let the dough rise overnight, now it's time to split it into 2 loaves, and apparently let them rise some fucking more.
Bro... I tried reading some bread sites.
Autolyze? Proofing? Rise? Rest?
You're telling me that if I mix the stuff together and let it rest a certain amount of time before I kneed it a certain amount of time and then let it rest some more a certain amount of time followed by dividing it a certain amount of time and resting some more a certain amount of time.... That each step can change the bread?!?!!
Fuuuuuuuuuuu
Baking is insane.
It's a pretty fucking deep rabbit hole. I understand maybe 1% of it
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I divided the dough, weighed them and got them within a couple grams of each other. Now we wait some more.
Here's my current projecting resting. More to come...
Don’t you deliver babies or something? Are there not directions to follow?
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Surgery is easier than baking.
Baking is a science. Follow directions, and you probably won’t fuck it up.
morning doughboys!
please direct me to your preferred link for sourdough
Told the lady what you doughboys were doing and she wanted to join the party.
Direct me to a link so I can turn her into a doughgirl.
please direct me to your preferred link for sourdough
Told the lady what you doughboys were doing and she wanted to join the party.
Direct me to a link so I can turn her into a doughgirl.
Pro tip
weigh your flour...measuring isn't as accurate
weigh your flour...measuring isn't as accurate
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I have turned on the oven to preheat for an hour or so at 425. Shits about to get real.
When you pull out that press n seal instead of cling wrap I know you're going pro.
So here's what I'm doing. I initially did a 1:1 ratio of flour to water, but after becoming envisions of @Splinty and his starter I've switched to 3:2 flour to water by volume. So I'm doing 1 cup flour, 2/3 cup water, maybe a hair less.
How To Make Sourdough Starter from Scratch