Everyday Misc Cooking Photos w/ details

[MacKenzie]

Ribs and sausages and prime rib all look very tasty, jonj.  Glad you have posting pixs figured out, hopefully we will see more of your cooks.  

Edited May 13, 2018 by MacKenzie

[jonj]

Thanks. This site is much easier than some others where one first has to resize the photos.

[tony b]

That prime rib is MONEY!! 

[Drew]

After my last pizza cook ended with me launching the pizza off the wheel and into the field next door,  I decided to conquer my nemesis.  My doughs were inconsistent even though I used the same recipe.  I purchased Ken Forkish’s Elements of Pizza.  Worth every penny 

I did three pies and they all came out great(they were even round).  

One of the best takeaways was adding the cheese after three minutes or so and everything comes out cooked perfectly.  

[MacKenzie]

Drew, a very successful cook. You must be pleased.  

[tekobo]

Your ribs look great @jonj.  I notice you had a temperature probe in the ribs.  Did that work?  I remember reading that it was difficult to get a good read on doneness on things like ribs.

[tekobo]

Awesome pizza cook @Drew.  I am going to get back to trying out the Ken Forkish doughs now that I have got my yeast quantity and measures right. I also watched a programme about Nancy Silverton in LA and subsequently bought her book, Mozza.  Her pizza recipe is quite involved but I plan to try it to see how it compares.  I'm loving home made pizza on the KK.  A world away from store bought domestic oven versions!

[jonj]

Tekobo, this was the first and only time I've tried a probe on ribs. I'm not sure I would use one again. I've cooked a lot of ribs and I don't think it was much more help than just observing the meat / bone interaction. I had just gotten a Smoke unit and wanted to try it out.

[Bruce Pearson]

Wow all these cooks look wonderfully delicious.  I tried my hand at making some bread yesterday. First time I made bread. I think I over cooked it but it still tasted pretty good. My friends wife gave me the recipe it’s supposed to be for diabetics. You use Almond flour ground flaxseed in a little bit of coconut flour and honey. Next time I’ll keep a better eye on it lol

[Bruce Pearson]

Mac do the bears ever come up to the house looking for food?

 

[tekobo]

22 minutes ago, Bruce Pearson said:

I tried my hand at making some bread yesterday. First time I made bread. I think I over cooked it but it still tasted pretty good.

Cool! Great first go.  Will watch your bread adventures with interest.  

[Bruce Pearson]

I think I’ll try a bread that uses yeast and has to rest and rise next time

[tony b]

5 hours ago, jonj said:

Tekobo, this was the first and only time I've tried a probe on ribs. I'm not sure I would use one again. I've cooked a lot of ribs and I don't think it was much more help than just observing the meat / bone interaction. I had just gotten a Smoke unit and wanted to try it out.

Bend test is still the best method for doneness on ribs. Pick up the rack with tongs by the end and give a little "bounce." If they crack, they're done. If not, keep on rocking! If it breaks completely in two, you went too far! 

[tekobo]

3 hours ago, Bruce Pearson said:

I think I’ll try a bread that uses yeast and has to rest and rise next time

It is a thing of wonder, yeast.  I love the fact that you can make so many different types of loaves with the simple combination of yeast, water, flour and salt.  Good luck.  Will you use a machine or knead by hand?  The former is more predictable I think but I prefer getting my hands dirty. 

[MacKenzie]

5 hours ago, Bruce Pearson said:

Mac do the bears ever come up to the house looking for food?

 

No, Bruce, the house is off limits.  Actually once many years ago when we kept bees they came up to the hives that were on edge of the lawn and knocked them over and ate what they could. That was a fun day getting up seeing this mess and having to clean it up and get the hives back together before going to work. I can remember in the rush getting suited up not taking the time to tuck my pant legs in and needless to say they discovered the open bottoms and made the most of it. Talk about sore legs. Yikes.

[MacKenzie]

Bruce that loaf looks tasted, you sure did a nice job on it.

[tekobo]

I have been feeling rather green around the gills today.  Heavy eating and drinking weekend.  Heavy use of the KK too but didn't have time to take photos.  Except for these two.  I am in Love with my Le Pigeon cookbook.  Would you believe that this picture is of scallops cooking on a plancha?

Well, you should.  They have been coated in black squid/cuttlefish ink.  And I plated eight of these:

It is wonderfully dramatic when you cut into the scallop and it is white inside.  Most importantly it all tasted great.  

[MacKenzie]

Beautiful. 

[jonj]

Wow! What is the rest of the dish?

[tekobo]

5 minutes ago, jonj said:

Wow! What is the rest of the dish?

Lots of stuff!  The green splashes were parsley and oregano, the base was deep fried cubed potatoes rolled in aioli and white crab meat and more parsley, the red sauce was a paprika ketchup and it was all topped with a raw egg yolk that was blasted with a brulee torch.  Most of the dish was prepared earlier in the day so the main work was getting the potatoes fried and the scallops cooked.  

This was an example of a risky night.  We were hosting a birthday meal for a couple who are our close friends and I asked them to invite four more people of their choice.  There was every chance of crashing and burning given the next course included hanger steak (not typically seen as a special occasion cut here), raw oyster mayonnaise and deep fried oysters.  I made espresso panna cotta for dessert - simple back up that would soothe anyone who had hated the previous two courses.  Happily they loved it all and one 58 year old confessed to enjoying oysters for the first time in her life.  So my feeling rubbish today can really only be blamed on the amount of wine I drank.