Foodies BS Thread.

Thank you sir!

 

Thanksgiving, I made true oyster dressing (no cornbread in southern)…









Sons dirty camera took the last pic, sadly.

The white in the cup isn’t milk, it’s the reserved oyster liquor from when I cooked them. It gets added back in.

 

I love oyster stuffing! My mom makes a pretty mean one for Thanksgiving!

 

Not just one, but two..yes TWO burgers for my fat ass! Hey, don't judge me.

Angus burger with jalapeno cheese, bacon, tomato with Chipotle mayo on a potato bun. And a side of seasoned fries:

 

First stab at beef n barley. Barley needs a lot of cook time. Maybe in the future cook it at least halfway and then add in? Taste is on point though! IMHO of course.

 

https://youtu.be/CEG3BG8uk6U

 

I have been on a focaccia kick. Nice work! Did you put anything on the top of it? Sea salt and black pepper goes great, simple and without much fuss like with rosemary and the decorative stuff people do with tomatoes and onions and all that shenanigans.

Meatball sandwiches on it too - miiiiint. That's my dinner if my focaccia comes out good.

Focaccia is doused in olive oil, it makes delicious paninis without the need to add more

Try focaccia. A lot of bread is not very forgiving, especially a braided loaf. Focaccia is more forgiving and easier to work with and get some of the basics figured out.

I do sourdough. I used to use the king Arthur quick one, but now I tried the sourdough and it's....phenomenal. I'm trying one today, mix at lunch, bulk during the afternoon, rise after work in the cast iron, cook around 8 for meatball sandwiches for a late dinner. I'll be sure to post results!

 

My wife loves barley. She always cooks it separately from soups/stews to her liking (al dente), and adds before serving.
I’ll take a bowl

 

It's been weeks since I made enchiladas. Wife is out of town so I put some chicken thighs in the crockpot. Mixed with sautéed onions and cheese.

 

Isn’t it funny how we’ll wait to make certain things while the wife is gone?

Wife was gone for a day, and I made me some lap cheong and rice! Been a minute, and she doesn’t care for it.

 

Underproofed. I kind of expected that, I mixed it around 12, did 3x stretch and folds with 10 minute intervals, then bulk ferment until 5 - only had 4 hours. It was relatively warm, but needed WAY more bulk ferment time. Rise from 5 to 8, then fired. So, it was a compressed timeline that - shockingly - didn't work. But, worth a shot. I think my next attempt will be mix in AM before work, bulk through the day, then try a rise after work. Still will be compressed I THINK. Alternatively, could mix at lunch, bulk ferment, fridge rise before I go to bed, then fire when I get up. I HAVE done this. Long of the short, there are options, but this one just didn't work.

PS - I made a baller vegan sourdough cookie. I used vegan butter, and the recipe had no eggs. It was phenomenal. I am going to try it again sometime soon with crisco/veg shortening instead of "vegan butter". I wholeheartedly believe crisco/shortening/vegan butter >>>> "real" butter for cookies now.

 

Because I've only been making bread, I'll share it here too.

Made two loaves of Honey Wheat bread -

 

I was hungry for burgers again, so....... Angus burger with bacon & bacon, on a toasted potato roll and spicy bbq sauce. With a side of onion rings.

 

Now I'm hungry for burgers!

 

Cast iron chops

 

Did then up with some spicy pitfaced rub!

 

Nice! They look great!

 

Speaking of burgers - I've started doing my own ground beef. Slap a steak that's on sale into the food processor. It's more "chunky" than "ground" beef, but it still works great for all the same purposes. Plus, I have a lot more peace of mind about how many cows and what cuts of meat are into my ground beef.

Haven't done turkey/chicken this way yet but might do some turkey burgers soon now that I'm talking out loud about it.