NapDogg Posted March 7 Report Posted March 7 There's an Irish Pub in New Orleans called the Erin Rose where we got this a few years back. It was too good not to try to replicate. Smoked pork belly with a Dark Rum and Ginger glaze, mustard/garlic aioli, and slaw on home baked baguette. 6
Tyrus Posted March 8 Report Posted March 8 Your ahead of the curve, it looks like a sit down summer time sandwich. Yum
5698k Posted March 8 Report Posted March 8 It’s well known that French bread in New Orleans is special…how did yours turn out?Sent from my iPad using Tapatalk
NapDogg Posted March 8 Author Report Posted March 8 (edited) @5698k The bread was great and did its job. Light and airy enough to soak up the juices without turning the crust to a messy mush. I'm not an advanced baker. I just follow Ken Forkish, (Flour Water Salt Yeast). Tiny bit of yeast and give it lot's of time to make flavor. It's not complicated, but you do have to plan a day ahead. Once you get the dough started, you're on its schedule. Pretzel buns baked in the KK: Edited March 8 by NapDogg 6
