Pequod

I like this newfangled aluminum disk approach. Not going to buy one yet because we're going into austerity mode as we are preparing to move. But it does mean that I can leave the chain behind! Woohoo! Maybe not your title, but the tiara might be a bit dinged.

Got a coupon for 20% off all chicken. So...ordered a gaggle (herd? pack? What do you call a pile o' chooks?) of chicken bits. With the 20% and free shipping, cheaper than my farmers market chooks.

Heavens no!

I apologize -- "ready to roll" is a euphemism for "ready to proceed". I did NOT mean that you should roll out your dough. Do NOT roll out your dough. I repeat: DO NOT ROLL OUT YOUR DOUGH. PSA for the day.

It's more of a formula than a recipe, and it depends on temperature. That's one of the key lessons of sourdough: the role of time and temperature. Understanding these is key. And why I own a Brod & Taylor folding proofer to help stabilize the proofing temp and make time more predictable. But above all else, learn to read your starter (is it young, peak, "mature"?) and your dough. Enough lecture. Here is my NY Style Sourdough Pizza formula for proofing at 70 degrees F: And the same formula for proofing at 65 degrees F: The procedure is to combine the flour (I use HIGH protein flour -- preferring All Trumps unbromated for pizza), malt, and sugar in the bowl of my stand mixer, then add the starter and water (ice water). Use the dough hook to bring it all together until it cleans the dough off the sides. Let it rest for 20 minutes. Add the salt and knead with the dough hook for one more minute. Add the oil and knead for another 5 minutes until silky smooth. Divide the dough, ball it up, put in oiled containers and hold at the appointed temp for 20-24 hours. Your dough will tell you when it is ready to roll. Just in case baker's % is confusing, here is the 70F formula converted for two 13" pizzas:

My answer: NO. Pizza is NOT bread. I use the same starter, but different techniques and formulas for pizza. I repeat. Pizza is NOT bread. Regarding bread technique, someone asked me for tips on Amazing Ribs recently -- apparently they were hungry after seeing my bread pics. I pointed them here: http://www.breadwerx.com/champlain-sourdough-recipe-video/ @Basher is correct that proper dough handling is a BIG part of it, and Trevor J. Wilson is amongst the greatest prophets on dough handling technique. What's great about the linked formula is that it isn't particularly high hydration, thus making it an easy to handle dough with great, open crumb and flavour. Once you master this, the basic techniques are easily adaptable to higher percentages of whole grains, hydrations, etc.

No knead works fine. You can make great bread this way. Other breads require more structure, hence structure building techniques are called for. I stopped doing slap and folds. Too messy. I now use the Rubaud method for mixing and stretch and folds for structure building during bulk ferment. Much gentler. But by all means, give no knead a try. No shame in that.

Make sure you include a “no schmucks” clause if you go the Craigslist route. It doesn’t actually work, but makes you feel better when you’re contacted by actual schmucks and you can point to it in your ad.

Oh man yeah!

Whoa! I’ve heard the 42 comes with a goat. Is a terrier part of the 32 standard kit now?

Dang. Even your mayo dip looks uncommonly good.

Love Kerrygold! My wife gave me a Kilner Butter Churn for my birthday. It's essentially a glass jar with paddles and a hand crank. Put in room temp cream and churn away. About 10 minutes later you have butter. I put it in the same category as the above -- much more flavourful and more quickly spreadable than American butters. Haven't had it long, but am expecting the flavour will closely correlate to the quality of the cream I put in, whether it is cultured or not, etc. I think the difference between Irish and other European butters is the whiskey content...

In the US, "domestic" butter (believe or not there is such a thing) has less butterfat than European butter and is typically uncultured (just like many Americans...but I digress...). European butters have higher butterfat, are often cultured, and loads o' flavour. This is what I try to buy. Wegman's also sells a 2 lb. brick of something labeled "Amish butter", suggesting it is made by the Amish. I have no idea what the difference is with this butter, but it seems to be a bit more flavourful than commercial American butter. And there's my butter lecture for the day. I relinquish the balance of my time to the gentleman from Georgia...

Wait...think I found it buried in their FAQ: it's essentially grass fed/grain finished. Still wouldn't mind hearing what y'all have tried and a discount code if you have one to share. I notice they seem to have a pretty decent selection of lamb.

@tony b - you’ve used Porter Road and seem pleased. Anyone else tried them? Lots of folks at Amazing Ribs like their meats. Have wanted to try them, but can’t find a definition on their website of what they call “pastured”. In their process description it sounds like organic grain fed and finished, but they don’t say for sure. I hesitate to pay premium prices for what may just be “Safeway” grade products. In short, what makes Porter Road special, and what cuts have you tried and liked? Oh and post a discount code if you have one you can share.

Just a brief update -- I went to the CC website and it looks like the code I posted above is good only through September. That said, I'm pretty sure there's a new customer discount available anytime, but I have no idea what it is. So...either way you should be able to find a discount code for your first order.

Yup See @Basher‘s definition of CAFO. Crowd Cow sells Wagyu, 100% grass fed & finished, and grass fed/grain finished beef. I prefer the latter. In particular, they sell from specific farms that are “local” (meaning within a few states usually) to you. I prefer my farmers’ market, but have used CC on occasion. I really like that their cuts are somewhat standard and uniform — seems to be what they require of the farms they work with. Whereas the farmers’ market cuts can be a bit random at times, like a rack of “spare ribs” that weighs only 1 lb, or the tenderloin the pork guy sold me which was clearly a loin.

I usually get my pastured meats at my local farmers’ market, but have tried Crowd Cow for a few things and not been disappointed yet. Prices are typical for pastured meats, which is to say they are much higher than grocery store CAFO’d meat prices. They also offer wild, Alaskan Seafood on occasion as well. Have had their black cod, which was fantastically buttery, and copper river salmon, which was also terrific. If interested in trying, I *think* this link gets you a $35 credit, and me a credit as well (feel free to bypass and go direct...really not trying to finagle a credit out of you for myself). https://www.crowdcow.com/l/uodwen7du If anyone tries it, would be interested in your review.

Sweet! What is the gadget on the grate behind your pan?

Beautimous. Now I must ask where you found the Shawarma pan/skewer/death needle?

Wife is visiting her parents in Chicago, so fired up the Tandoor Oven (32) for a plate full o’ Tandoori chicken legs.

2/3 fresh milled red fife and 1/3 fresh milled hard white wheat. 30 hours later...

As you’re about to become sleep deprived, I thought it expedient to remind you to pay attention to which needs a diaper change and which needs ash cleaned out on occasion. They aren’t the same. At. All.

Baking and spatchcocked chicken on the upper. Most other things on the main. Drip pans and foil deflectors on the middle. Searing and fast grill things - like skirt steak - on the lower.

Fresh pasta. Naturally. We’d expect nothing less from you!!