Aussie Ora Posted February 17, 2020 Report Posted February 17, 2020 Some quick porkies ....Sent from my SM-T835 using Tapatalk 3
Basher Posted February 17, 2020 Report Posted February 17, 2020 Consistently good...... again Aussie, they look superb. Sent from my iPhone using Tapatalk 1
MacKenzie Posted February 17, 2020 Report Posted February 17, 2020 (edited) Thanks, Basher, we don't get really warm and humid days here, just the odd one and I melt. My pizza dough is from Serious Eats, NY style pizza dough. http://www.seriouseats.com/recipes/2012/07/basic-new-york-style-pizza-dough.html I have adjusted it to what suits my needs. Makes 2 x 10 inch pizzas. 319g bread flour 9.25g sugar 4.9g salt 5g instant yeast 18.2g virgin olive oil This will vary depending upon the oil you use so perhaps you should use 1.5T 213g lukewarm water 1. Combine flour, sugar, salt, and yeast in bowl of food processor. Pulse 3 to 4 times until incorporated. Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer. 2. Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. It should pass the windowpane test. Divide dough into two even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 1 day, and up to 5. Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking. Notes: This dough will be sticky, so I pull it to fit the size I wanted. This dough is light and chewy, I love it and so simple and fast to make. Edited February 17, 2020 by MacKenzie 1 1
tony b Posted February 17, 2020 Report Posted February 17, 2020 19 hours ago, Pequod said: Wife is back in Crazee (beltway land), so I’m slumming it in my new town of Crozet (pronounced Crow-ZAY). That’s right, we’ve traded Crazee for Crozet, whine country for wine country. 1
tony b Posted February 17, 2020 Report Posted February 17, 2020 (edited) @Aussie Ora - must have been rib day, as I took advantage of a "warm" day here (it was 37F) and tossed on a rack. Indirect, 275F with the Guru, smoker pot loaded with hickory and apple chunks. Rubbed with mustard and Sucklebusters 1836. I slathered the middle with some Dinosaur Slather Sauce about 30 mins before they came off. Needed to practice may ravioli making, as I hadn't done it in a while, and will be cranking out about 300 of these puppies for a fundraiser dinner at the end of the month. Fillings were a spinach and cream cheese, and 4 cheese blend (ricotta, mascarpone, red pepper Boursin and parm). Came out nice and held up during the cooking. Froze the leftovers for another day. Fingers crossed that I can do this again in a week, but 6 batches of 48, not one!! Sorry, no plated pics, as my plating was seriously sloppy, between the rib sauce and arrabbiata pasta sauce. But, it was tasty, nonetheless! Edited February 17, 2020 by tony b 9
MacKenzie Posted February 17, 2020 Report Posted February 17, 2020 (edited) Nice job on the ravioli. I still have some in the freezer from my last batch. It is nice to be able to pull them out of the freezer for a quick and very tasty dinner. Those ribs looking perfectly delicious. Edited February 17, 2020 by MacKenzie 2 1
Tyrus Posted February 17, 2020 Report Posted February 17, 2020 Thought it was George Washington Day. I'll be darn, got three racks on now myself, bon appetit. Hope mine look that good. 4 1
Aussie Ora Posted February 18, 2020 Report Posted February 18, 2020 Cheers mate .couldn't get hold of the extra meaty ones as there was a comp on . But these done the job Consistently good...... again Aussie, they look superb. Sent from my iPhone using Tapatalk Sent from my SM-T835 using Tapatalk
Aussie Ora Posted February 18, 2020 Report Posted February 18, 2020 [mention=2714]Aussie Ora[/mention] - must have been rib day, as I took advantage of a "warm" day here (it was 37F) and tossed on a rack. Indirect, 275F with the Guru, smoker pot loaded with hickory and apple chunks. Rubbed with mustard and Sucklebusters 1836. I slathered the middle with some Dinosaur Slather Sauce about 30 mins before they came off. Needed to practice may ravioli making, as I hadn't done it in a while, and will be cranking out about 300 of these puppies for a fundraiser dinner at the end of the month. Fillings were a spinach and cream cheese, and 4 cheese blend (ricotta, mascarpone, red pepper Boursin and parm). Came out nice and held up during the cooking. Froze the leftovers for another day. Fingers crossed that I can do this again in a week, but 6 batches of 48, not one!! Sorry, no plated pics, as my plating was seriously sloppy, between the rib sauce and arrabbiata pasta sauce. But, it was tasty, nonetheless! Nice ribs tony and thanks to Jon b for introducing Dino sauce to us all .that stuff is mint . Ravioli is a labor of love Sent from my SM-T835 using Tapatalk 1 1
Aussie Ora Posted February 18, 2020 Report Posted February 18, 2020 I'm sure they will turn out terrific Thought it was George Washington Day. I'll be darn, got three racks on now myself, bon appetit. Hope mine look that good. Sent from my SM-T835 using Tapatalk 1
Basher Posted February 18, 2020 Report Posted February 18, 2020 Salmon with ground purple crack. Kale from the garden with honey and apple cider vinegar to steam it, and roast cauliflower. Cooked down low, quick. And plated With a 20yo semillon that looked like cats P but tasted pretty good. Sent from my iPhone using Tapatalk 5 1
Aussie Ora Posted February 18, 2020 Report Posted February 18, 2020 Nicley done quick and simple . Bet you skulled that cats .lol Salmon with ground purple crack. Kale from the garden with honey and apple cider vinegar to steam it, and roast cauliflower.Cooked down low, quick.And platedWith a 20yo semillon that looked like cats P but tasted pretty good. Sent from my iPhone using Tapatalk Sent from my SM-T835 using Tapatalk 1
tony b Posted February 18, 2020 Report Posted February 18, 2020 6 hours ago, Aussie Ora said: thanks to Jon b for introducing Dino sauce to us all .that stuff is mint . Amen to that, brother! 2
Jon B. Posted February 18, 2020 Report Posted February 18, 2020 Guess I better put some more Care Packages together soon............................ 2
tony b Posted February 18, 2020 Report Posted February 18, 2020 Thanks, Jon, but you can skip me this go around, as I'm set for a while from that last care package! THANKS! 2
MacKenzie Posted February 20, 2020 Report Posted February 20, 2020 More indoor cooking, it is really cold outside, feels like -25C so the kitchen stove was looking pretty good. Made some whole wheat pasta today and sometimes things just work out and today was one of those days or maybe I was just starving. Those tomatoes are from last summer's garden. They were partially dehydrated and then frozen, delicious. 9
Bruce Pearson Posted February 21, 2020 Report Posted February 21, 2020 Mac that looks just down right delicious!!! It’s really cold up there! It got to 68 here today😀I spent about $42 today On some veggies and meat and made a cabbage stir fry, turned out terrible I’ll probably end up throwing it out. What a waste. Think I’ll just stick to eating out. Hope the weather gets warmer soon so you can plant your garden. 1 1 2
Tyrus Posted February 21, 2020 Report Posted February 21, 2020 1 hour ago, Bruce Pearson said: Think I’ll just stick to eating out. Nothing wrong with the frozen prepared food aisle either.
Basher Posted February 21, 2020 Report Posted February 21, 2020 Surely not Bruce, but you are right. That pasta does look good.These are on their way to my house this afternoon.Raised on chickpeas- protein.Hence the low fat lamb.Can’t wait to fire up some chops on the kk tonight.Sent from my iPhone using Tapatalk 7
Aussie Ora Posted February 21, 2020 Report Posted February 21, 2020 That should keep you going till next year lol Surely not Bruce, but you are right. That pasta does look good.These are on their way to my house this afternoon.Raised on chickpeas- protein.Hence the low fat lamb.Can’t wait to fire up some chops on the kk tonight.Sent from my iPhone using Tapatalk Sent from my SM-T835 using Tapatalk 1
