Leaderboard

any home oven with a top and rear heating element can do this i suppose. i used my anova apo oven. 250c preheat with baking steel for 45 min. place the steel close to the top element. bake for 5-7 min or until you are satisfied with the color. dough recipe. simple poolish around 60% hydration.

Steven Raichlen had a basic rub in one of his first books that I still use today. Equal parts salt, pepper, sugar and paprika. Over the years I've changed it to half the salt as the other ingredients and it works well on every meat I cook. I do like to experiment and pick up a few commercial rubs now and then, but I always come back to this one.

grinder.MOV Ok, we're thoroughly blown away by the upgraded wet grinder, intended for chocolate refining. I've never handled masa this smooth, and I didn't need to add masa harina to a too-wet mixture. The grinder handled masa as advertised, as if it were a nut butter. I can't say this is unattended, just less frustrating. I poked at it in fascination, to encourage better mixing. After years of daydreaming about a better stirring mechanism, I've discovered that someone with a harder problem designed one. I can't explain (yet) this success. The motor? The stirring? Better tension control? My next experiment will be to try this roller hardware in my old wet grinder, to see if that motor is fine driving this upgrade. They sell an upgrade kit... When I bought my first food processor, as a grad student in 1980, I made various dubious experiments. One was to beat an egg for ten minutes, before making an omelet. The completely denatured result looked like a piece of wet suit, not exactly the ideal omelet. One could wonder the same thing here: Just as some believe one can rinse nixtamal too thoroughly (residual cal is thought to help the tortilla), one can perhaps mill masa too smoothly. This has never however been the question at home: People will try any available tool such as a VitaPrep, fix the too-wet results by working in masa harina, and declare a partial success. These proclamations of partial success are more a testament to one's psychological health than a testament to the merits of a method. Now, too smooth masa is within reach. Consider the needs of chocolate; they're beyond the needs of masa. It would be a logical error to assume that hand grinding nixtamal on a metate stone is superior to any modern method. Still, one needs to recognize that expediency plays a role in modern equipment. I have a hard time believing that any equipment that passes nixtamal briefly through spinning stones can possibly be the equal of a long metate session (surely people were at least as obsessive centuries ago), which this duplicates. In any case, the major expense here is the time. To be continued...

Yeah, most if us know, but I personally won't use FB. This Forum actually works better for many things like finding old posts/threads. Plus, we don't get the trolls and spammers here. We keep things civil over here, which is the best part.

Gunpowder picanha Sent from my SM-T835 using Tapatalk

Happy to have received the 32 after a ‘long’ wait. Look forward to start cooking. Verzonden vanaf mijn iPhone met Tapatalk

Just wanted to let you know that I'm back from my MUCH needed family holiday.. First time out of Indonesia since COVID started. DId four days in Paris, four days in Provence, four days in Venice and four days in Rome.. A great trip, my 16 year old daughter and wife's first time. Over booked the trip and ran myself ragged but lived. Produce was spectacular, but sadly most of the restaurant food was underwhelming.. I did not realize how good both the food in Bali and my house was.. Qatar airways was amazing and DOHA airport mind blowing.. the business class lounge was over 100,000 sq'.

I haven’t tried many, but I like every one I’ve tried. The apple, and garlic jalapeño are really good. Sent from my iPhone using Tapatalk

@Tekobo, I loved the look of those tomatoes and the veggies, thanks for the smilie face distraction you posted.

If you like Cow Lick you will probably like Meat Church Holy Cow 👍

Tee hee. The stuff of nightmares for @MacKenzie. Red mullet cooked on the KK with tomatoes and potatoes cooked in my Alfa WFO.

Oh yes, all veggies right out of the garden this morning. And the steak was from Previties, it was real good 😁

Last week I did nt have my usual yeast or flour and I had a hard time getting the KK up to high temp due to excess ash in the bottom. so This week I picked up my usual flour and yeast and I cleaned out the charcoal ash and I turned out some magnificent crust if I do say so myself

Well the veggies are done, summer squash, zucchini, red potato and some sort of purple string bean that turns green when you cook it. There is also some assorted spices and herbs with a little broth. The next steps sear the steak 😁 and a little topping for the veggies 😁