Garvinque

I have a scale maybe I should start using, also I used half APF and half Bread flour! My starter from the fidge wasn't cold but wasn't room temp either will have to keep trying but I think I am going to love baking like my mom does. Thanks for the information on how you did yours!! Garvin

Can't wait to see the side by side!! Garvin

I think that was my mistake because I only let it rise for 1.5hrs instead of 2hrs, so when I do it again I will let it rise for the whole two hours. Mac do you let your dough rise on the counter or in the oven, mine I put in the oven? Garvin

That's the one I think will get the most use! Garvin

I said at first I wanted the first two and the last, now since I saw Jon's video for the rice cooker I just want the second and the last items! Garvin

Good video, and Ming is one of my favorite Asian cooks!

Ok I will be doing soon!!!!! Garvin Sorry for the double video!!! LASAGNA-STUFFED PEPPERS Servings: 4 INGREDIENTS 4 bell peppers, various colors 1 onion, chopped 4 cloves garlic, chopped ½ pound ground beef ½ pound sweet Italian sausage 1 teaspoon salt 1 teaspoon pepper 1 28-ounce can diced tomatoes 1 28-ounce can tomato sauce 15 ounces whole milk ricotta 1 cup grated parmesan cheese ½ cup fresh basil, chopped 1 egg 4-5 cooked lasagna noodles, quartered 1 cup shredded mozzarella cheese PREPARATION Preheat oven to 350˚F/180˚C. Cut the top off of each pepper and remove the seeds. Transfer to a square baking dish. Bake for 20 minutes, to soften. Heat 2 tablespoons of oil in a large pot, or dutch oven, over medium high heat. Add the onion and garlic, cook until softened. Add the ground beef, sausage, salt, and pepper. Cook until the meat has browned on all sides. Add the diced tomatoes and tomato sauce. Bring the mixture to a light simmer. Simmer for 5-10 minutes, remove from heat and set aside. In a small bowl, combine ricotta, parmesan, basil, and egg. Mix together with a fork, set aside. Remove the peppers from the oven, drain any excess water that accumulated inside. Assemble the lasagna in each pepper. Alternate 2 tablespoons of sauce, 1 lasagna noodle, 2 tablespoons ricotta mixture, and 1 lasagna noodle until the peppers are full. Top with mozzarella cheese. Bake in preheated oven for 20-25 minutes, until the cheese is melted and slightly browned. Rest for 10 minutes before serving. Enjoy!

I made a small pork picnic for the sandwich and I took the skin off and render the fat to get my lard for the bread, your bread and MacKenzie's bread was a tad taller than mine, so I still believe I pressed down to much. Good to know that it is an flat bread so to speak. Now I need some Cuban coffee to have some for breakfast!!

So I found this online about what Cuban bread should look like and some history: Garvin A traditional loaf of Cuban bread is approximately three feet long and somewhat rectangular crossways (as compared to the rounder shape of Italian or French bread loaves). It has a hard, thin, almost papery toasted crust and a soft flaky center .[10] In the early days, the dough was stretched thin to make it last, creating the bread's distinctive air pockets and long shape. As they have for decades, La Segunda and other traditional Cuban bread makers lay a long, moist palmetto frond on top of the loaves before baking, creating a shallow trench in the upper crust, producing an effect similar to the slashing of a European-style loaf. (The frond is removed before eating.) Cuban bread is the necessary base for a 'Cuban sandwich' (sometimes called a "sandwich mixto").[11][12][13] It can also be served as a simple breakfast, especially toasted and pressed with butter and served alongside (and perhaps dunked into) a hot mug of cafe con leche (strong dark-roasted Cuban coffee with scalded milk). Because the traditional recipe uses no preservatives, Cuban bread tends to go stale quickly and should be eaten soon after baking before it becomes hard and dry. It can be frozen for shipping or storage.[14] In Tampa, stale Cuban bread became an ingredient in other recipes, such as the breading of a deviled crab.[15]

Yes I believe they were slightly longer than 12, going to try again next weekend! Tasted good though and the sandwich was really good!! Garvin

Very funny I remember that episode, and for Rick James the song Mary Jane wasn't about a woman it was about LOL Garvin

Here's the sandwich which was pretty good still want to improve on the bread but not bad for first try! Garvin

Ok so I did something wrong because the bread isn't as high as I thought it would be, might have pressed down to much because it did rise up. Going to let cool for a few and let you know about the taste, still going to make a Cubano sandwich unless taste is off! Garvin

Ok, the loaves are in the oven proofing and here's a picture of that I will post thru second stage then the bake itself! Garvin

LOL

I interested it the first two and the last! Garvin

No I didn't no worries!!

I love sharing recipes, getting recipes from my mom is like having your teeth pulled without pain killers-lol Glad you are trying it out! Garvin

I too will be making Cuban bread to make Cubano Sandwiches, did a pork picnic Cuban style and will post pics tomorrow! Good luck Aussie!! Garvin

Nice and Berkshire pork-Wow! Garvin

Garvin

Your guests can enjoy cooking their food with you and you don't have to worry about who wants their food this way or that way. It is also a table I could not build on my own, it would be a great father and son build since my dad is the one with the skills!

I posted this on Kamado Guru and Charles has seen it and maybe few of you might have also, but why not showcase it here. There are two things l like about this the most 1. It's insulated, and 2. When the grill is not being used it has an cover and it becomes just a table to be used when using the KK or KK's! Garvin

Just think everyone can cook their food to their liking! And they make a center grate for all models so you can also grill over direct flames. Garvin

Very close, but I am still pushing for the black pebble Garvin