New and Improved TnT Foodie thread

[shnkrmn]

I'm not vegan either. I should have bought two of these at the price but it's a lot of freezer space

 

[DarkWeb]

I'm not vegan either. I should have bought two of these at the price but it's a lot of freezer spaceView attachment 5266100

I got one of those and a butt in my freezer lol those and the beef heart and lamb are the biggest things in there

 

[rkymtnman]

Come on by! You can bring some dinner rolls and some good old school genetics.

i was gonna say rolls too. gotta have something to soak up all the delicious cow juice that will come out of those suckers.

 

[xtsho]

i was gonna say rolls too. gotta have something to soak up all the delicious cow juice that will come out of those suckers.

Potato salad and barley pops are essential as well.

 

[Jeffislovinlife]

4 pounds of pea and 4 cups water and a cup and a 1/2 of heavy cream some garlic and onion powder some vegetable bouillon = what oops forgot about the butter 3 sticks of it

 

[Tvanmunhen]

It was delicious!

 

[Jeffislovinlife]

smells so good

 

[Jeffislovinlife]

Will be adding a ham bone or a ham steak

 

[Tvanmunhen]

Will be adding a ham bone or a ham steak

I was just talking about pea soup with a buddy. Sounds delicious!

 

[Jeffislovinlife]

I was just talking about pea soup with a buddy. Sounds delicious!

Had to do something your food made me hungry so the wife wanted pea soup lol

 

[Jeffislovinlife]

I new something did not look right about that pee he he he ha ha ha he

 

[curious2garden]

What a difference mature sourdough starter makes, 16 days old.

 

[DarkWeb]

View attachment 5266352
What a difference mature sourdough starter makes, 16 days old.

Looks great! Is that the recipe I posted? Did you save some starter?

 

[curious2garden]

Looks great! Is that the recipe I posted? Did you save some starter?

Yes that's the recipe you posted. My last starter lived for 20+ years. Let's see how long it takes me to kill this one.

 

[DarkWeb]

Yes that's the recipe you posted. My last starter lived for 20+ years. Let's see how long it takes me to kill this one.

Nice. I should make a loaf this weekend.

 

[curious2garden]

Nice. I should make a loaf this weekend.

Hard to go wrong it's a really flexible recipe, great find, thanks. I added more water too because 10% humidity LOL

 

[curious2garden]

@DarkWeb no slump at the bottom, perfectly even rise! She's right about the crumb being luxurious too! I used pineapple juice in my starter so I drove the pH down below what leuconostoc's live at so it's got an amazing taste with the rapid lactobacillus growth.

 

[DarkWeb]

Hard to go wrong it's a really flexible recipe, great find, thanks. I added more water too because 10% humidity LOL

I was wondering what would happen with a more wet dough. @Metasynth probably knows.

 

[DarkWeb]

View attachment 5266362
@DarkWeb no slump at the bottom, perfectly even rise! She's right about the crumb being luxurious too! I used pineapple juice in my starter so I drove the pH down below what leuconostoc's live at so it's got an amazing taste with the rapid lactobacillus growth.

Beautiful

 

[curious2garden]

I was wondering what would happen with a more wet dough. @Metasynth probably knows.

You reach a point where you need a banneton or pan for it's rise. I'm going to go for a pan de cristal soon

Sourdough Glass Bread (Pan de Cristal)

Glass bread or pan de cristal from Spain is a fun high hydration challenge for bakers and it rewards your courage with crusty, scrumptious loaves for perfect Catalonian tomato bread aka pan con tomate, as well as bruschetta, garlic bread, and any sandwich you want to be crispy and never soggy or...

breadtopia.com