Lifestyle Chinese Flu Virus Quarantine Cooking Thread
- Thread starter ThatOneDude
- Start date
Sausages or sausage meat?
no. but I have 25lb bags of flour and sugar, and a big ol box of yeast
and an entire cookbook on baking bread that was sent to the address I lived at in OR
Do it, no balls
What in the chocolate frosted fuck has gone on in the world that makes people wanna make bread???
I don't catch the appeal.
I don't catch the appeal.
when i lived on the farm, i did a lot of work for our neighbor.
his wife would always have fresh bread out coming out of the oven when we came in for lunch.
it's amazing. like bread is the main course.
The smell
Of fresh baked bread is heaven
Of fresh baked bread is heaven
I say go for it.
Mannnnn.
We have 1 vote for
They don't sell much beef here.its fucking winding me up.Et voila. Corned beef and cabbage from the Crock Pot.
I do have plans for food tomorrow tho.
Here is a simple recipe you can treat your whole family to.
View: https://www.worldstarhiphop.com/videos/video.php?v=wshhXG5S3H2n9MrbFGRQ
View: https://www.worldstarhiphop.com/videos/video.php?v=wshhXG5S3H2n9MrbFGRQ
D
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Smoked a couple of bone-in ribeyes. 3/4 inch
Flavor AMAZING
overall mouthfeel? not the best
Crisp from the 600F sear? Awesome. Really, a grill just makes that outside so nice.
Overall? Not sure I'll do it again until the stores open and I can get a solid 1.25-1.5 inch steak. My half cow only has filet mignon that is thick enough I think. My other steaks are all cut normal, not nice and extra thick. The smoking process is too much for a regular steak. It dries the meat too much compared something like a sous vide.
I will probably spend the time doing some in a sous vide and the an open flame sear soon. That would get me the rendered fat and perfection inside with that taste flame outside.
Waiting until covid chills out to do a big piece of meat like brisket. Also had my eye on some top tier olive wagyu once the supply lines improve...
Flavor AMAZING
overall mouthfeel? not the best
Crisp from the 600F sear? Awesome. Really, a grill just makes that outside so nice.
Overall? Not sure I'll do it again until the stores open and I can get a solid 1.25-1.5 inch steak. My half cow only has filet mignon that is thick enough I think. My other steaks are all cut normal, not nice and extra thick. The smoking process is too much for a regular steak. It dries the meat too much compared something like a sous vide.
I will probably spend the time doing some in a sous vide and the an open flame sear soon. That would get me the rendered fat and perfection inside with that taste flame outside.
Waiting until covid chills out to do a big piece of meat like brisket. Also had my eye on some top tier olive wagyu once the supply lines improve...
She cooked the artisan loaf today, cooked it in a dutch oven
not cutting into it until tomorrow
looks pretty crispy on the outside, might post pics tomorrow
I think there is a learning curve on that, she thinks she may have stopped it's rise last night somehow
not cutting into it until tomorrow
looks pretty crispy on the outside, might post pics tomorrow
I think there is a learning curve on that, she thinks she may have stopped it's rise last night somehow
Can't be better than boiling one...
D
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It wasn't!
My how the mighty have fallen.
I can't even.
Your observation about thickness is right on though.
Where's the fucken ketchup?You think this is a game to me?!?
I’m not a child.
Just tossed some pecan chocolate chip brownies in the oven. #fawkyes
Rubbed the pan down with some Crisco before pouring in the hatter, you know we aren't fucking around.
Rubbed the pan down with some Crisco before pouring in the hatter, you know we aren't fucking around.