NapDogg Posted Saturday at 08:06 PM Report Posted Saturday at 08:06 PM 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. 5
Tyrus Posted yesterday at 01:18 PM Report Posted yesterday at 01:18 PM Your ahead of the curve, it looks like a sit down summer time sandwich. Yum
5698k Posted yesterday at 01:40 PM Report Posted yesterday at 01:40 PM 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 yesterday at 03:09 PM Author Report Posted yesterday at 03:09 PM (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 yesterday at 03:13 PM by NapDogg 6
