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Lifestyle Chinese Flu Virus Quarantine Cooking Thread
- Thread starter ThatOneDude
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If you are quarantined and not baking Kolaches, are you even Texan?
I can hear the non-Texans already -- A KOLACHE WTF IS THAT??!?!?!
Kolaches are actually fruit filled sweet versions of this same bread. If you wrap this bread around a good Czech sausage with cheese it's actually a Klobasniky. But Texans call them all Kolaches.Fruit Kolache, Japaleno and Cheese Kolache, etc.
West, Texas which is actually more like slightly north central Texas is the home of our Kolache culture. Early Czech Texans brought this and then they have flowed outward ever since then. Along the way they pick up fillings from existing culture. San Antonio? Barbacoa. Beaumont? Boudin. Austin? Organic free-range pork sausage responsibly sourced from California.
West Texas also once had a huge explosion that wasn't the explosion of flavor in your mouth from a Kolache.
Ingredients.
Not pictured, salt.
We are making Boudin Kolache which is uniquely East Texan.
There were no pork or chicken livers at the store for me to make my own so I'm cheating with a package. You can make your own though. If the store has DJs spicy, that's the best Texas store brand.
Cheese and Jalapeno on standby if I run out of Boudin for filling.
warm some milk to melt the butter...
Toss all your ingredients into this suburban status symbol... You're basically making sweet roll bread.
Keep kneading!
Let it rise. I used the yeast starter from earlier in the thread. I am told I have to wait longer if you use a starter vs store yeast. So I let it rise about 2 hours and it had doubled in size
Roll into balls...
Mash flat...
Hold in your hand and fill it like a taco. Pinch shut...
Ready for the oven. Basted with a coat of melted butter. I did run out of Boudin because I was loading them up. So the others I filled with cheese and jalapeno diced.
Out of the oven after about 18 mintues.
Thoughts. Bread making is hard. The taste of these is just about right but my bread is not fluffy enough like a roll.
I will make a spice mixed for the cheese and jalapeno ones next time. Probably use a better melting cheese. The sharp cheddar is my favorite flavor by not the cream filling you really want
Practice attempt #1??? C+
More to come.
Kolaches are actually fruit filled sweet versions of this same bread. If you wrap this bread around a good Czech sausage with cheese it's actually a Klobasniky. But Texans call them all Kolaches.Fruit Kolache, Japaleno and Cheese Kolache, etc.
West, Texas which is actually more like slightly north central Texas is the home of our Kolache culture. Early Czech Texans brought this and then they have flowed outward ever since then. Along the way they pick up fillings from existing culture. San Antonio? Barbacoa. Beaumont? Boudin. Austin? Organic free-range pork sausage responsibly sourced from California.
West Texas also once had a huge explosion that wasn't the explosion of flavor in your mouth from a Kolache.
Ingredients.
Not pictured, salt.
We are making Boudin Kolache which is uniquely East Texan.
There were no pork or chicken livers at the store for me to make my own so I'm cheating with a package. You can make your own though. If the store has DJs spicy, that's the best Texas store brand.
Cheese and Jalapeno on standby if I run out of Boudin for filling.
warm some milk to melt the butter...
Toss all your ingredients into this suburban status symbol... You're basically making sweet roll bread.
Keep kneading!
Let it rise. I used the yeast starter from earlier in the thread. I am told I have to wait longer if you use a starter vs store yeast. So I let it rise about 2 hours and it had doubled in size
Roll into balls...
Mash flat...
Hold in your hand and fill it like a taco. Pinch shut...
Ready for the oven. Basted with a coat of melted butter. I did run out of Boudin because I was loading them up. So the others I filled with cheese and jalapeno diced.
Out of the oven after about 18 mintues.
Thoughts. Bread making is hard. The taste of these is just about right but my bread is not fluffy enough like a roll.
I will make a spice mixed for the cheese and jalapeno ones next time. Probably use a better melting cheese. The sharp cheddar is my favorite flavor by not the cream filling you really want
Practice attempt #1??? C+
More to come.
If you are quarantined and not baking Kolaches, are you even Texan?
I can hear the non-Texans already -- A KOLACHE WTF IS THAT??!?!?!
Kolaches are actually fruit filled sweet versions of this same bread. If you wrap this bread around a good Czech sausage with cheese it's actually a Klobasniky. But Texans call them all Kolaches.Fruit Kolache, Japaleno and Cheese Kolache, etc.
West, Texas which is actually more like slightly north central Texas is the home of our Kolache culture. Early Czech Texans brought this and then they have flowed outward ever since then. Along the way they pick up fillings from existing culture. San Antonio? Barbacoa. Beaumont? Boudin. Austin? Organic free-range pork sausage responsibly sourced from California.
West Texas also once had a huge explosion that wasn't the explosion of flavor in your mouth from a Kolache.
Ingredients.
Not pictured, salt.
We are making Boudin Kolache which is uniquely East Texan.
There were no pork or chicken livers at the store for me to make my own so I'm cheating with a package. You can make your own though. If the store has DJs spicy, that's the best Texas store brand.
Cheese and Jalapeno on standby if I run out of Boudin for filling.
warm some milk to melt the butter...
Toss all your ingredients into this suburban status symbol... You're basically making sweet roll bread.
Keep kneading!
Let it rise. I used the yeast starter from earlier in the thread. I am told I have to wait longer if you use a starter vs store yeast. So I let it rise about 2 hours and it had doubled in size
Roll into balls...
Mash flat...
Hold in your hand and fill it like a taco. Pinch shut...
Ready for the oven. Basted with a coat of melted butter. I did run out of Boudin because I was loading them up. So the others I filled with cheese and jalapeno diced.
Out of the oven after about 18 mintues.
Thoughts. Bread making is hard. The taste of these is just about right but my bread is not fluffy enough like a roll.
I will make a spice mixed for the cheese and jalapeno ones next time. Probably use a better melting cheese. The sharp cheddar is my favorite flavor by not the cream filling you really want
Practice attempt #1??? C+
More to come.
How come the top 3 have nipples? Did you segregate them via gender??If you are quarantined and not baking Kolaches, are you even Texan?
I can hear the non-Texans already -- A KOLACHE WTF IS THAT??!?!?!
Kolaches are actually fruit filled sweet versions of this same bread. If you wrap this bread around a good Czech sausage with cheese it's actually a Klobasniky. But Texans call them all Kolaches.Fruit Kolache, Japaleno and Cheese Kolache, etc.
West, Texas which is actually more like slightly north central Texas is the home of our Kolache culture. Early Czech Texans brought this and then they have flowed outward ever since then. Along the way they pick up fillings from existing culture. San Antonio? Barbacoa. Beaumont? Boudin. Austin? Organic free-range pork sausage responsibly sourced from California.
West Texas also once had a huge explosion that wasn't the explosion of flavor in your mouth from a Kolache.
Ingredients.
Not pictured, salt.
We are making Boudin Kolache which is uniquely East Texan.
There were no pork or chicken livers at the store for me to make my own so I'm cheating with a package. You can make your own though. If the store has DJs spicy, that's the best Texas store brand.
Cheese and Jalapeno on standby if I run out of Boudin for filling.
warm some milk to melt the butter...
Toss all your ingredients into this suburban status symbol... You're basically making sweet roll bread.
Keep kneading!
Let it rise. I used the yeast starter from earlier in the thread. I am told I have to wait longer if you use a starter vs store yeast. So I let it rise about 2 hours and it had doubled in size
Roll into balls...
Mash flat...
Hold in your hand and fill it like a taco. Pinch shut...
Ready for the oven. Basted with a coat of melted butter. I did run out of Boudin because I was loading them up. So the others I filled with cheese and jalapeno diced.
Out of the oven after about 18 mintues.
Thoughts. Bread making is hard. The taste of these is just about right but my bread is not fluffy enough like a roll.
I will make a spice mixed for the cheese and jalapeno ones next time. Probably use a better melting cheese. The sharp cheddar is my favorite flavor by not the cream filling you really want
Practice attempt #1??? C+
More to come.
Wife's turn to cook tonight. I smell bacon. I think I'm getting grilled cheese with bacon sandwiches. Hopefully she does it on the sour dough and doesn't make the wrong choice.
Got another pot roast in the oven. Good job I'm not needing outdoor clothes, I doubt any of my jeans fit I've been comfort eating so much.
She'd fucking shoot meIf she does....
She's American, she would miss.
Lol nah son.
She regularly shoots sub MOA out past 400 yards with the rifle she built.
sending this to my ladyIf you are quarantined and not baking Kolaches, are you even Texan?
I can hear the non-Texans already -- A KOLACHE WTF IS THAT??!?!?!
Kolaches are actually fruit filled sweet versions of this same bread. If you wrap this bread around a good Czech sausage with cheese it's actually a Klobasniky. But Texans call them all Kolaches.Fruit Kolache, Japaleno and Cheese Kolache, etc.
West, Texas which is actually more like slightly north central Texas is the home of our Kolache culture. Early Czech Texans brought this and then they have flowed outward ever since then. Along the way they pick up fillings from existing culture. San Antonio? Barbacoa. Beaumont? Boudin. Austin? Organic free-range pork sausage responsibly sourced from California.
West Texas also once had a huge explosion that wasn't the explosion of flavor in your mouth from a Kolache.
Ingredients.
Not pictured, salt.
We are making Boudin Kolache which is uniquely East Texan.
There were no pork or chicken livers at the store for me to make my own so I'm cheating with a package. You can make your own though. If the store has DJs spicy, that's the best Texas store brand.
Cheese and Jalapeno on standby if I run out of Boudin for filling.
warm some milk to melt the butter...
Toss all your ingredients into this suburban status symbol... You're basically making sweet roll bread.
Keep kneading!
Let it rise. I used the yeast starter from earlier in the thread. I am told I have to wait longer if you use a starter vs store yeast. So I let it rise about 2 hours and it had doubled in size
Roll into balls...
Mash flat...
Hold in your hand and fill it like a taco. Pinch shut...
Ready for the oven. Basted with a coat of melted butter. I did run out of Boudin because I was loading them up. So the others I filled with cheese and jalapeno diced.
Out of the oven after about 18 mintues.
Thoughts. Bread making is hard. The taste of these is just about right but my bread is not fluffy enough like a roll.
I will make a spice mixed for the cheese and jalapeno ones next time. Probably use a better melting cheese. The sharp cheddar is my favorite flavor by not the cream filling you really want
Practice attempt #1??? C+
More to come.
cause she has the same mixer
D
Deleted member 1
Guest
ur on the meth, it's obviousSo I've done this now...
cleaning the whole house and baking 15 hours a day
Are those sourdough weed cookies?So I've done this now...
Fed my 2 starters. My new jarred starter is much more vigorous than my initial one. I've also dropped it to a 2:1 ratio flour to water by volume. I wonder if that has anything to do with it. It's doubled in volume since it's feeding this morning. My initial one is anemic at best.
We aren't doing any cooking today, we are ordering lunch and dinner from a local place.
We aren't doing any cooking today, we are ordering lunch and dinner from a local place.
Last edited:
Ate can of tuna. Put salt and vinegar on it.
