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Discussion in 'The Mainboard' started by tandin, May 4, 2016.
Cooked it on a pizza stone in the oven at 550. My dough recipe is super basic basic - 1/2 cup of warm water, 3/4 tsp active dry yeast, and 1 tsp sugar. Combine and let sit for 10 min. Then add a heaping cup of bread flour and 1 tsp salt. Mix then let rise for 1 hour, knead until pliable, then let rise for a further 45 minutes.
jbr seems to have pizza on the bge figured out pretty well so maybe he can chime in. It just comes out perfect in the oven every time so I’ve been hesitant to go away from that.
I’ve made this a few times and it’s very good
moving in a few weeks, praying the smoke alarms aren't as sensitive as the ones here so i can get back to regular pizza making
I’m going to check them periodically, but what’s the ballpark estimate for how long I should braise chicken breasts at 350? Worried they’ll go tough if I leave them too long.
Should have just removed them like all of the stoners did in the shitty cookie cutter apartments in college.
Idk about the time, but use a meat thermometer.
Also wet brining will help prevent them from drying out
Like Truman said, temp not time. If you don’t have a thermapen or similar instant read thermometer, rectify that ASAP.
anyone have a good rec of where to buy quality game online? I’d like to try some different types of meats. Looking more for steaks/whole cuts rather than ground or sausages.
I do, will check.
Although I guess I should have been more specific- I’m adding a few different things that take different amounts of time to cook, so I’m kinda trying to juggle when they should go in to make sure everything gets done at the right time.
probably a bit ill advised but I’m lazy
What all are you cooking? And is the chicken bone-in/skin-on or boneless/skinless?
I have no idea in time but for braising, I would use chicken thighs. You can get boneless skinless if you really want that feature. Thighs are way more forgiving on temp/dryness.
Chipotle marinated chicken breast, roasted sweet potatoes, black beans, roasted onion and jalapeño, with pickled red onion and pickled jalapeño. Cilantro/Cotija.
I definitely accidentally rubbed my face after cleaning those jalapeños and am in pain.
Oh, did somebody get jalapeño in his eyes
bbq chicken pizza night
You’ve got that heat jalapeño face!
Surf & Turf
undrtow and I won one or two bucks on golf today. Nice time to go big. Medium on the ends I cut off, means the middle was perfect. Roasted broccoli steaks.
bake 7/50 sourdough fougasse
idk how this is pronounced but I'm calling them sourdough fugazi.
First full cook on the egg. Won't lie, lost control of the heat for a bit but the final product was still fucking delicious. I'm cooking another ribeye tonight so hoping for a bit cleaner of a cook.
The closest I’ve come to chick fila nuggets, thighs.
Getting better at steaks
Round two on the BGE. Steak had a more even cook though probably a tad more than I'd prefer. Then did some thighs for bodega-style chicken and rice with homemade halal white sauce that is like crack.
What’s your halal white sauce recipe
Having Irish stew for dinner. More about cold, damp, shitty weather than being St. Pats. Suns only been out 30 mins in last week.
Guinness beef and potato stew
Mayo, sour cream, dried dill, dried oregano, onion powder, garlic powder, juiced half lemon, s&p, splash of white vinegar. Whisk, throw in the fridge for an hour..
Made breakfast for dinner because my wife is working late and had food delivered to the office. My dad’s probably rolling over in his grave but I had some kale that needed used up so I added it to my sausage-onion gravy, and you know what, net positive.
Looks good but we have to get you to be patient and spend more time searing the beef on all sides.
Yeah I agree; I got a late start and, since I’m back home with the parents this week I have to have dinner ready by like 545 or risk parental meltdowns so I cut a few corners. Still good tho.
Small batches for searing, too.
I really like soups/stews and I try to eat relatively healthy on weeknights. Does anyone have a semi healthy/filling/idiot proof soup recipe they would recommend?
Made mango habanero salsa. Was in sweats working in the kitchen. Absently scratched my balls. Fingers brushed the head of my dick.
Emphatic do not recommend.
- Cube a butternut squash, chop up a large onion, toss in oil. Roast in the oven or under broiler until the outside caramelizes a little bit
Throw it in a stock pot and add a couple ribs of celery, sage, thyme, 2 TB of honey or brown sugar. Red pepper flakes if you like a little heat.
Add enough chicken stock just to cover everything.
Simmer until everything is tender
Then throw it in a blender or food processor and blitz it up.
Salt pepper to taste. Really filling and healthy. Freezes well too
No recipe, but make your own chicken stock for any soups you use. The gelatin you don’t get via boxed stock adds flavor you can’t get otherwise.
thanks for the invite
Invited to gamble or for steak and whiskey?
I like this a lot. You can use beef if you don't like lamb or can't find it
in the continued cheese experience
drunken goat is fine
english cotswold is WILDLY flavorful, crowd pleaser
i think we'll just always buy schnebelhorn as it's the current undisputed favorite
I also will continue to love boars head havarti with jalapeno.
Fucking top tier deli cheese.
My wife is very into baking, and has really gotten into cakes recently. She made this salted caramel cake this morning and I had to share it with the thread.
That looks professionally made
if you ever wondered what a hangover in the paul household looks like, it’s this cheese, two eggs, sausage, and wheat bread with a cortado.
Looks like it’s from a high end bakery tbh