Aussie Ora Posted July 1, 2018 Report Share Posted July 1, 2018 Ribs yum Outback kamado Bar and Grill 6 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 1, 2018 Report Share Posted July 1, 2018 (edited) Sous vide smoked pork chops yesterday, today I decided to give them a little sear. Also made a potato salad and picked some greens, radish from the deck planter and almost the last chive flower. Searing. Done. Plated with the goodies. Tasting fine to me.;) Edited July 1, 2018 by MacKenzie 6 Quote Link to comment Share on other sites More sharing options...
Syzygies Posted July 2, 2018 Report Share Posted July 2, 2018 I'm starting to get the hang of Moroccan bread. Some transfer from that pizza thread helped. Never start a fire without a plan for the after-party. Here, an idea I saw in a Spanish cookbook once: Toss potato slices and onion slices in black pepper, pimenton, Marash pepper, cumin, salt, and olive oil. Bake for an hour or two in a clay cazuela. 5 Quote Link to comment Share on other sites More sharing options...
amusedtodeath Posted July 2, 2018 Report Share Posted July 2, 2018 (edited) The potato dish sounds great. Would need to find substitutes for items not found around here - pimenton and marash pepper... Maybe allspice instead of the pimenton? Not familiar with the marash. Bread looks tasty! Edited July 2, 2018 by amusedtodeath Quote Link to comment Share on other sites More sharing options...
tony b Posted July 2, 2018 Report Share Posted July 2, 2018 Pimenton isn't that hard to find. Just use smoked paprika instead. Never heard of Marash pepper? 1 Quote Link to comment Share on other sites More sharing options...
BonFire Posted July 2, 2018 Report Share Posted July 2, 2018 (edited) just ordered Aleppo pepper which i gathered is similar if not the same as Marash (correct me if I'm wrong ), pimenton is paprika and also got a 28cm cazuela on way as well. That potato dish looks awesome Edited July 2, 2018 by BonFire 2 Quote Link to comment Share on other sites More sharing options...
Syzygies Posted July 2, 2018 Report Share Posted July 2, 2018 45 minutes ago, BonFire said: just ordered Aleppo pepper which i gathered is similar if not the same as Marash That potato dish looks awesome Yes, Aleppo and Marash are quite similar. We have both, and sniff each of them to decide what to use. Use it like and along with black pepper; do as the Romans and start the black pepper, red pepper in your oil before adding anything else. While the potato onion dish is a great side by itself, we generally use it as an upgrade to replace frying the potatoes and onions for Tortilla Española (Spanish Egg and Potato Omelette). 2 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted July 2, 2018 Report Share Posted July 2, 2018 Mac that pork chop dinner looks perfect! Almost to nice to eat, almost lol 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted July 2, 2018 Report Share Posted July 2, 2018 Syzygies is that Moroccan bread like pita bread? Everything there look mighty yummy. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 2, 2018 Report Share Posted July 2, 2018 (edited) I love the colour on that bread, it is mouthwatering, I keep thinking about it. Edited July 2, 2018 by MacKenzie Quote Link to comment Share on other sites More sharing options...
Syzygies Posted July 2, 2018 Report Share Posted July 2, 2018 (edited) 4 hours ago, MacKenzie said: I love the colour on that bread I believe the color is from two sources: I hydrolyze the whole grain flours overnight, developing natural sugars. And I proof the yeast with a bit of honey. Baking at 435 F in a KK, these both contribute color if one is patient. Overall, this is a simplification of my sourdough batards, that you have made. Overnight hydrolyze, then knead in remaining ingredients using a stand mixer. Two to three hour bulk rise, ten minute bench rest, 90 minute proof in final loaf shape. I've played with many variations of the above. Wetter doughs are harder to work with, and transfer to the oven. The farro adds great flavor and texture. It's a mistake to add the starter the night before, or to knead too far in the stand mixer. And so forth. The form factor is very forgiving; one can go all whole grains, and leave out the AA. (The recipe assumes a 100% hydration starter, 2:1:1 white flour, red wheat, rye. The water handling is tuned so the hydrations of the two components match, for ease of mixing.) Edited July 2, 2018 by Syzygies 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 2, 2018 Report Share Posted July 2, 2018 (edited) I've added these two things to my breakfast items. They are from the deck planter and I know I won't be able to eat it all. Just look at the moisture in the radish. The lettuce and radish are only steps and minutes from my kitchen. I have just recently added the shade cloth to provide protection from the sun, there is spinach on the other end. Edited July 2, 2018 by MacKenzie 5 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted July 2, 2018 Report Share Posted July 2, 2018 You never cease to amaze me Mac. Such a green thumb 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted July 2, 2018 Report Share Posted July 2, 2018 1 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 3, 2018 Report Share Posted July 3, 2018 (edited) Aussie's influence reaches far and wide, I did a spatchcock chicken today so I'd have some leftovers. Edited July 4, 2018 by MacKenzie 6 Quote Link to comment Share on other sites More sharing options...
tony b Posted July 3, 2018 Report Share Posted July 3, 2018 Nice chook, MacKenzie. 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted July 4, 2018 Report Share Posted July 4, 2018 Yum yum looks good Mac 1 Quote Link to comment Share on other sites More sharing options...
Syzygies Posted July 4, 2018 Report Share Posted July 4, 2018 Last night's spareribs prep. By request for a 4th of July party. We have many Mexican markets nearby in California, making it easy to find great chiles. 2 Quote Link to comment Share on other sites More sharing options...
Pequod Posted July 4, 2018 Report Share Posted July 4, 2018 Guajillo and ancho? 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 4, 2018 Report Share Posted July 4, 2018 What a beautiful grind. Quote Link to comment Share on other sites More sharing options...
