Home Cookin' Thread

[Native]

I figured it was that everyone is in a rut!


Last night we had nachos ... not too complex at all. Tonight, I had Gramps peperoni snacks ... bread, peperoni, raw onion, salt. All that was missing was the bell pepper and the BEER! We go shopping tomorrow .... I'll get BEER then!

[musigenesis]

I need to get some real razor blades for cutting the dough on top. I'm trying to use a utility knife blade which really doesn't work very well.

[Native]

That is some wet looking dough! I let a dough ball rise longer than usual and perhaps put a little less flour in it ... the result looked much like that dough ball. It did not cook as quickly and made more dense bread.


When I make a dryer dough ball, I cook the bread for 25 to 30 minutes at 390 degrees (F). How long and at what temperature did that dough cook?

[musigenesis]

Yeah, the texture of this dough is wild. It cooked (inside a dutch oven) for 50 minutes at 450F, first 30 minutes with the lid on. The dough is 525g flour, 400g water, 150g starter, 15g salt, so it's a very wet dough.

[Native]

Here ya go... nachos, guacamole & beer.





Not much to look at, but sure did taste good.

[musigenesis]

The texture of this bread is really perfect for this. I thought the crust would be too chewy but the egg soak gives it a nice texture.

I need to work on my presentation.

[ol trunt]

Once a year I get to eat a "Bubba Burger". It is my birthday treat along with baked beans and potato salad and of course home made pie (raspberry this year). I like the burger grilled to black, covered with sweet onion, lettuce, a tomato slice, Grey poupon mustard, a handfull of hamburger dill pickle slices and a nice hot squirt of wasabi paste (from a tooth paste like tube that stores forever in the frig). Like the Brill Cream hair tonic ad used to say "A little dab will do ya, use more only if you dare"!

I had gobbled half of my treat before I remembered to snap a pic. I made wifey wait while I took a photo of her similar though more meager portion of same.
Jack

.

.

[musigenesis]

That sounds (and looks) like an awesome burger. I need to try some of that wasabi paste.

[Native]

Wasabi and Chineese mustard are great for clearing the sinuses.

[EastCoastCB]

We just got a huge meat delivery from instacart. Couldn't use our EBT/SNAP benefits, but for $130 we got at least a few months worth of chicken, beef, and sausage.
Been eating a ton of corned beef hash. Tomorrow we're having filet mignon.

[Mountain Gnome]

All Organic green beans, broccoli, baby bok choy, purple cabbage, small yellow squash (or small chineese eggplant instead), 2 big shi'itaki mushrooms, mung bean sprouts (lots of em!), with fresh ginger, ground black pepper, San-J tamari (yes the brand matters!), and fresh red on the vine tomato - but green works just as well if not better.


Slice the ginger with a razor sharp knife to paper thin, cross-cutting the root-fibers. A thumb-full is all I used this time, maybe I would want just a bit more for a one-day serving with the sprouts. Place ginger in a pile in pan center.


Slice mushroom heads (discard stems) in 1/4" slices. Place on top of ginger pile.



Wash beans, snip ends, and arrange covering pan bottom so every bean gets cooked evenly.


Wash broccoli, cuts flowerettes off stalk. Cut large ones in half. Cut medium ones up the stalk a bit, but not in half, so the stalk will fully cook. Arrange them on the top of the beans.


Dice the purple cabbage (I used 1/4 to 1/5 of a head for a single serving size) in large chunks. Sprinkle over broccoli.


Prep the rest: baby bok choy washed and leaves removed from center hub, squash/eggplant cut into big chunks (3/4" to 1"); they can share a bowl. Dice tomato small into its own bowl.


Place pan on medium heat; sprinkle with tamari, primarily in the center, soaking the ginger (a new bottle will use just the neck and a bit more for this single serving); start cooking with tight lid. My lid is glass so the next steps are easy, but wait until steam builds up condensation on the lid inside. Lift lid, allow water from lid to drip into pan center, and add the diced tomatoes to the center of the pan, again their juice soaks the ginger. Sprinkle on black pepper. Replace lid fast.


The heat needs to be right, and every stove is different, so it takes a while to get the heat and time right, but when the heat is right, the tomatotoes are added after 2-4 minutes, and then after about another 4-5 minutes, stir a bit, and the squash and baby bok choy is then added to the top. Keep the lid on. One minute later, add the sprouts on top. Cook one more minute and remove from heat. Let sit with the lid on for a couple more minutes. Then fully stir, being sure to break up the ginger clumps, and serve.


I already ate half of what is in the pic. Already the baby bok choy is looking weaker....


And some wasabi would be a nice touch!

[musigenesis]

That's a nice-looking stir fry (stir steam?). The purple cabbage makes for a nice contrast.

[Mountain Gnome]

Originally Posted by musigenesis

That's a nice-looking stir fry (stir steam?). The purple cabbage makes for a nice contrast.

Tahnks!
some more characters here....

[Native]

Yummy! Glad you got a good shipment!

[Mountain Gnome]

It rained again today and cut work short, so I'm bored enough to post this:


Starting with a "regular size" can of organic black beans in a pot (do not drain beans):


Add spices and place on stove set for simmer.
Ground Chipotle Pepper
Ground Cumin
Ground Garlic
Salt
Dried Basil Leaf
Dried Oregano Leaf (no that's not weed in the pics!)

((note the first pic shows chipotle already added to the pot, but also the amount I added on the end of the fork))

I use Whole Paycheck or Bushes (can't find the latter since the shutdown) brand organic beans, and you get a lot of beans compared to water. Other organic brands are more water, less beans (like they are not already ripping you off just because you don't like poisoned food). But I add a bit of water to the "good" brands, so the spices assimilate quicker.



Dice onions first; place in bowl. Soak in a bit of vinegar/brine-water from black olives; this makes the onions sweet.

stir beans

Dice tomatoes second. Add to top of onions, so the acidic juice helps make the onions sweet.


stir beans


Dice 1/2 large or 1 small red bell pepper. Add to bowl.


stir beans


Slice black olives if not sliced already. Add to bowl.


stir beans


Dice avocado. Add to bowl.

When the oregano and basil stop floating and the beans are still gently simmering immediately after stirring, they are done. Remove from heat and allow to cool for 3-5 mins.


Pour beans over avocado. Mix well. Serve with Que Pasa chips - they got just the right crunch...others are too hard and thick, while still others are too thin and break too easily. Que Pasa chips taste like fresh cooked popcorn, not stale deep-fried junk-food.


Lunch and dinner for one day in cold weather.

Lunch and dinner for two days in this beastly hot weather.
I love this so much, I eat it 14 out of 15 days or more, and have for years and years and years....

[musigenesis]

There's a brand called "Whole Paycheck"? Edit: ah, Whole Foods of course. I'm a store brand man, myself - if the can of beans costs more than fifty cents my wallet starts smoking.

That looks delicious.

[EastCoastCB]

Roxy's FIRST ever try at making rolls.

[Native]

A very hearty looking meal! I'd imagine it actually is.

[musigenesis]

A variant, anyway. Peanut butter, fried plantains and prosciutto on sourdough, pan fried.





Pretty good although I really couldn't taste the prosciutto at all. I think this sandwich needs a man's bacon, not this pro-shoot nonsense.

[JDSquared]

Taught my kid to make his first pie. He did maybe 80% of the work. He sifted the flour I cut the shortening. We both formed the dough and rolled the crusts. He cut the peaches mixed them with the spices. Forked the edges.he did good.

I guess I should wait to cut a slice lol, then post this. But I already typed all this out so maybe I'll add a pic later.