MacKenzie

@Tekobo, yes sous vide @132F and I was doing some errands and it ran for 4 hours. Actually in real life it was a little more pink than in the pix.

You are cookin' today, Bruce.

A fantastic and very successful cook.

Steak, chips, onion rings, and 3 ingredient steak sauce. Yum yum.

You are down to the wire, Bruce.

That is good news, Bruce.

That would have to be pretty miserable.

That chicken tandoori had to be soooooooo tasty.

Stunning. [emoji4][emoji4][emoji4][emoji4][emoji4][emoji4]

That seems like the perfect food to give, Cassie. Beautiful.

Awesome ribs again, Aussie, beautiful dinner.

LOL, nothing I do surprises me either.[emoji16] I just didn't want to get into the winter duds and drive into town to get the Coleman.[emoji16][emoji16][emoji16]

The taste buds are jumping just looking at that dinner.

Ever since I've cleaned up the freezers I've been trying to eat up the older items, slowly but surely getting there. Today I made the steak sauce that Pequod was kind enough to suggest as a winner sauce. It turns out that it has one of those flavours that you make you to have another bite and another bite. I did make one change in the recipe, I ground the mustard seeds because I didn't have any mustard powder. Thanks again, Pequod, for posting the recipe info.

Aussie, those ribs are looking soooooo tasty.

Are we drawing straws to see who gets to come the 10 person roast dinner? Dinner looks wonderful, as do those stacks of steaks, you must be feeling very satisfied.

Thanks, Pequod. I will give that a try.

Thanks, Steve and Alimac. Easy to do the dough, the hardest part is rolling them out. This time I used my pasta roller for my mixer. That made things a lot easier. I like to do my own because I can then control how much salt there is plus I can control the other flavours too. This batch had a pinch of granulated garlic, cayenne pepper, and black pepper. They will stay crisp, mine are gone fairly fast so I don't know how long they will keep. Put them in an air tight jar. Crackers For yeasted crackers: 213g all-purpose flour 56.5 g butter (room temp.) 1.75 g salt 4.2 g baking powder 4.5 g sugar 6.5 g Instant yeast 156 g water Mix all the ingredients together except the water. Once you have a homogenous mixture add the water and mix until it comes together. Cover the bowl and set in the fridge for 18 hours. The next day cut the dough into 4 parts and roll out to 1/16 inch thick. I used my pasta roller for this. Lay the rolled-out dough on parchment paper and cut into strips lengthwise and then cut across to make the cracker. Dock 3 times with a fork and bake at 350F for 15-20 mins. Before baking you can brush with melted butter and sprinkle on seeds, herbs, salt, pepper, etc. I think you could do this before you cut the dough into crackers. You can make whatever shape you want squares, rectangle, triangles, circles, etc. **** Be careful not to over bake, it will spoil the flavour. If after baking to the desired colour you find the centre of the cracker is not crisp put them bake into a 250-275 F oven for 30–60 mins. with the convection fan running. I have made this recipe ages ago and they were very good too. http://www.kingarthurflour.com/recipes/traditional-soda-crackers-recipe#reviews

I decided to make crackers, so started the dough last evening and stored it in the fridge overnight. The dough is flavoured with cayenne pepper, black pepper and a little granulated garlic. Rolled it out this morning and did the bake. Only takes a few mins. to cool for the taste test. Just for fun I might push my luck and roll them even thinner.

@tekobo, you are not alone with those control issues.

Alimac, you are making my mouth water with that bread. The crumb might not be as open as you had wished for but I bet that bread tastes wonderful. Yum Yum. I know you had fun with that bake.

Looking very good, that should keep you going for a little while.

Had a slice of rotisserie pork loin for dinner, with garlic creamed potatoes, and real baby carrots.

Thanks, Steve. Since the Parker House Rolls have a pat of butter put in the pocket before cooking I just went with Cherry Jam and some cheese for the taste test.

We are just finishing up our third snow storm for Nov. There are hundreds of thousands of people without power. Fortunately mine is still on although the internet was out for a while. After doing my snow clearing duties I decided to try my hand at Alton Brown's dinner rolls. Made a few Parker House rolls and I need more practice on these. Just out of the oven. Parker House Rolls