Leaderboard

one way to fight the conspiracy scam between hot dog bun and hot dog sausage companies making mismatched bun to sausage quantities is to bake your own buns, or make your own hot dogs. but its easier to make the breads..

When I get a mismatch in the number of rolls to the number of dogs/sausage my dogs get extra snacks lol

Finally! Crispy crackling in my KK. Cooking pork on a rotisserie means you get all round crunch. Hurrah!

zero flare ups. And even though the pans were very shallow, the grease from the chickens evaporated from the close proximity of the heat, so they didn't come close to overflowing. I didn't get crunchy skin but I think I know how next time.

Yes, great stuff.

In the scrub mate .life has been hectic but its turning around. Always have my eye on here. Great cooks Sent from my SM-T835 using Tapatalk

Horses for courses @Tyrus. If I was to only have one KK it would be the 32. My current plan is to keep the 23 in the split basket configuration to support 2 zone cooking, cooking for 2 and rotisserie cooking. Will probably change my mind soon but that is half the fun. The 16 is currently on loan to a friend.

@tekobo looks good. i've never been successful with producing crackling. skin is always rock hard and the subdermal layer is all unrendered fat.

@Aussie Ora & @tekobo I am hoping it will be a great time, so far it has been nothing but headaches! @tekobo We will be on the road for quite some time and as much as I love the unit it is too big for needs. If no one wants it I will sell the table and store the KK.

That looks delicious!!!!!!

No egg yolk. The similarity to mayo is the fact that it is thickened by the slow addition of oil to the other ingredients. It makes a nice thick, mayonnaise like sauce. All this talk makes me want to go and make some!

I second @Aussie Ora. I hope you have great adventures with your RV. Being footloose and fancy free will be fun. You say that you will get a table top KK in the future. My gut says you already have the best KK there is, in a lovely colour and with a great cabinet and that you should keep it. The cost of buying a new KK at current prices with shipping and the loss you will make on this one makes me think that you would actually save money by spending on storage. Just sayin'...

Hi Tyrus. I agree, black garlic is delicious. I use a recipe from Le Pigeon to make a thick mayonnaise like dressing that I put on everything once I have made it up. Whizz a head of black garlic with a quarter cup of balsamic vinegar, 1 minced shallot, 1 teaspoon kosher salt adding 2/3 cup of olive oil in steady stream while you whizz. Delish.

They will trap them there for as long as they can so they can't raid their nests Here is a pic from our Sunday walk, Osprey

@Aussie Ora - well hello, stranger! Where have you been hiding?

Thanks for all the help. I did get a refund. Now to find a true KK.

making some new starters. all white flour and rye

Let’s see if I can paste this from my iPad, I hate my iPad 😡 Sourdough 200 g Sourdough starter 325 g Water, (90°F to 110°F) (start with 275 g) 525 g Flour (425 White and 25 Whole Wheat to start) 11 g Sugar 12 g Salt 50 g yellow cornmeal, for coating the paper Stir together all of the ingredients except the cornmeal and salt in a large bowl. starting with 450 grams of the flour and 275 grams water. Let the shaggy mess rest for 20 minutes covered. Then add remaining 75 grams of flour 50 grams of water and salt. Let rest an hour then stretch and fold. Stretch and fold two hours after that and another 2 hours after that. Then refrigerate overnight in a sealed container The next morning let the dough come up to room temp for two hours and stretch and fold one more time. Then place loaf in a floured Banneton bowl, covered for 2 to 4 hours. It should become nice and puffy. Gently poke your index finger into the top of the loaf, if the indentation remains, your bread is ready to bake. Towards the end of the rising time, preheat the oven to 450°F Put parchment paper on a cookie sheet, and cut to shape for dutch oven with tabs for handles. Put the cornmeal on the paper and gently roll the loaf on to the sheet and score the loaf however you like. Immediately put it in the oven. Put loaf in oven and turn temp down to 435. Bake the bread for 30 minutes and remove lid, then cook an additional 20 minutes until the crust is golden brown and the loaf sounds hollow when you tap it on the bottom. The interior temperature of the bread should register about 205°F on a digital thermometer. Turn the oven off, crack the door open, and allow the bread to remain inside for 10 additional minutes; this helps the crust crisp. Remove the bread from the oven and cool it on a rack. And wipe any additional cornmeal off the bottom. just an example of my timeline 9 AM feed starter 3 PM make dough, 3 folds 8 PM put in fridge 5 AM take out of fridge and leave in bowl 9 AM put loaf in mold and start oven 10:30 AM bake

just baked a sd in my idk. acronyms! last month i bought a ankarsrum mixer thinking it would make better, faster bread. man that machine sucks. or maybe i dont know how to use it. anyway, i sold it earlier tonight and i’m back to kneading by hand. very aggressive rabbit ear with this one..