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Went to Costco yesterday to get a pork belly that I want to turn into bacon. It is in the cure as I type and will get smoked on the KK next week. While there found some pork tenderloin so made a new to me recipe - Pork Marbella. It has prunes, olives, garlic, and capers. Seared. The goodies are added and it is ready for the oven. Just look at that moisture. Plated.

Four Wagyu Tri Tips, reverse-seared and smoked with cherry and coffee wood. Best beef you can put in your mouth. Grilled on my 42" Serious Big Bad of course!

One of the pork tenderloins went to make breakfast meat slices. Partially freeze the pork tenderloin and get a nice sharp knife, eh Bruce, and slice the loin very thin. Sprinkle with coriander, cumin, light brown sugar and pepper all in equal proportions 1/2t/lb. I divide it up into serving sizes and freeze. It's a breeze to cook in the morning only take a few seconds. Here it is sliced and ready for spices and dividing.

Sorry, everyone's seems to be in it for the $$ these days! I've attached the recipe. Pommes Puree - Cook's Illustrated.pdf

Baked these this morning. These are 70% hydration, Using KA bread flour and KA whole wheat. My starter and leaven are both 100% whole wheat. Fermented over night in the fridge, approx. 18hrs. Baked in the oven using a clay baker. The first loaf looks nice, good oven spring, the crumb is denser than I would like and a little on the gummy side. The flavor is great, nice mild tang. The second loaf has not been cut into yet. The oven spring is good, blew out at the slash. Not sure what the cause of that is, should I slash deeper? Pequod, breadwerx, great info. Kook on KKers steve

Pork Marbella, I found the recipe here - https://www.epicurious.com/recipes/food/views/pork-marbella

That is an excellent idea! I'm going to try it.

If work cooperates I should be able to get a few pictures this weekend

Mac that looks delicious, the prunes olives and garlic sounds interesting. Care to share the receipt?

Yes qundoy, I’d be very happy with that loaf. Whenever you mix rye, whole meal, or some other grains, I have no expectation that it’s going to be as light as a plain white loaf. Sent from my iPhone using Tapatalk

@qundoy that crumb looks excellent for a loaf with what appears to be a significant amount of whole wheat (guessing 30%?). Very nicely done! As for the extra seam, not a problem if the bread found another path to expand. That looks like a boule, so try a long, deep # pattern to give it multiple paths. But no big deal if the result is good, and it looks VERY good.

Me too. Charles has some mighty fine ODK equipment! And makes some mighty fine food on them yumyum

@ckreef - can't wait to see what new toy you've acquired!

Baked a give away loaf of sourdough bread today. Started it yesterday and did an overnight ferment. It does smell sour.

What the... I haven’t seen that one on the KK Shopping Channel!

Started some bread yesterday and baked it today on my new Tandoori oven. Stretched the dough out this morning just before baking. One side done.

Those taters just get more and more special... Six month reservations. Paywall just to see a copycat recipe. 😲