Bruce Pearson Posted November 26, 2018 Report Share Posted November 26, 2018 Mac do you think that would work in a pasta machine? Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 26, 2018 Report Share Posted November 26, 2018 Bruce, I just do the mixing in a blender, or you could use a food processor. I have no experience with a pasta machine, sorry I can't help you there. 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted November 27, 2018 Report Share Posted November 27, 2018 Great cooks everyone .they all look delish .cooked up some T bones .yum.....Outback Kamado Bar and Grill 4 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 27, 2018 Report Share Posted November 27, 2018 Aussie, your dinner looks soooooo delicious. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted November 27, 2018 Report Share Posted November 27, 2018 Nice T-bones, Aussie. Well to celebrate us "dodging a bullet" (the predicted heavy winter storm of up to 10" of snow missing us completely), tossed on a couple of chicken thighs last night for dinner. Plated up with some mixed rices and Mexican street corn. 5 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 27, 2018 Report Share Posted November 27, 2018 Great miss, Tony. Keep up the good work. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 29, 2018 Report Share Posted November 29, 2018 We are just finishing up our third snow storm for Nov. There are hundreds of thousands of people without power. Fortunately mine is still on although the internet was out for a while. After doing my snow clearing duties I decided to try my hand at Alton Brown's dinner rolls. Made a few Parker House rolls and I need more practice on these. Just out of the oven. Parker House Rolls 4 Quote Link to comment Share on other sites More sharing options...
Steve M Posted November 29, 2018 Report Share Posted November 29, 2018 Those rolls look delish. I hope you have plenty of butter on hand. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 29, 2018 Report Share Posted November 29, 2018 Thanks, Steve. Since the Parker House Rolls have a pat of butter put in the pocket before cooking I just went with Cherry Jam and some cheese for the taste test. 2 Quote Link to comment Share on other sites More sharing options...
alimac23 Posted November 29, 2018 Report Share Posted November 29, 2018 Beautiful looking rolls Mac, I can almost smell them fresh out of the oven!Sent from my iPhone using Tapatalk 1 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted November 30, 2018 Report Share Posted November 30, 2018 10 hours ago, MacKenzie said: the Parker House Rolls have a pat of butter put in the pocket before cooking Fantastic Mac. Pre-loading rolls with butter. I love it. 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted November 30, 2018 Report Share Posted November 30, 2018 @tony b I love the fact that your place settings always have a nicely poured glass of wine in the shot. Very restrained. I always seem to have a bottle right next to my glass. Maybe that is where I am going wrong!!! 3 1 3 Quote Link to comment Share on other sites More sharing options...
Jon B. Posted November 30, 2018 Report Share Posted November 30, 2018 3 hours ago, tekobo said: Maybe that is where I am going wrong!!! Sounds perfect to me!!! Guessing Tony has his bottle just out of camera view . 2 3 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted November 30, 2018 Report Share Posted November 30, 2018 Nice T-bones, Aussie. Well to celebrate us "dodging a bullet" (the predicted heavy winter storm of up to 10" of snow missing us completely), tossed on a couple of chicken thighs last night for dinner. Plated up with some mixed rices and Mexican street corn. Looking good Outback Kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 30, 2018 Report Share Posted November 30, 2018 Had a slice of rotisserie pork loin for dinner, with garlic creamed potatoes, and real baby carrots. 5 Quote Link to comment Share on other sites More sharing options...
alimac23 Posted December 1, 2018 Report Share Posted December 1, 2018 Inspired by Macs rolls, I made some loaves of ciabatta this morning.This recipe usually makes two large loaves but I split it down into 4 smaller ones this time.The dough for Ciabatta is incredibly well hydrated, so much so that it very hard to handle until the gluten develops after a few stretch and folds.With the bench, my hands, and anything else in close proximity covered in semolina I managed to shape the dough into 4 rough loaves.Whilst they went through the final rise, I got the KK up to temp, today that was 220cOnce lit I setup the KK with a pan on the lower grate that’s not visible in the pic, a sheet pan on the main grate and some pizza stones on the upper grate. I wanted to cook all 4 loaves at once whilst using the pan on the lower rack to generate steam when water is poured in.Halfway through the bake the loaves are starting to take on a bit of colour and have risen nicely with help from the steam.I moved the bottom leaves up to the top to take advantage of the dome heat for browning and finishing the loaves off.Another 15 minutes and the loaves were done.Then the agonising wait for them to cool.And finally.... we get to slice. The crumb isn’t as open as I would have liked, next time I’ll let the final proof go longer, but still a super tasty loaf.Sent from my iPhone using Tapatalk 5 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 1, 2018 Report Share Posted December 1, 2018 Alimac, you are making my mouth water with that bread. The crumb might not be as open as you had wished for but I bet that bread tastes wonderful. Yum Yum. I know you had fun with that bake. 2 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted December 1, 2018 Report Share Posted December 1, 2018 Mac those rolls look perfect to me! Yum yum yum. What would you do to make them better? that roto pork dinner looks scrumptious, oh those mashed potatoes look like they would melt in your mouth! A quick question though “real baby carrots” as apposed to heaven forbid fake baby carrots? Lol just kidding your meals are always a gourmets delight. Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted December 1, 2018 Report Share Posted December 1, 2018 Alimac your bread looks wonderfully delicious! I have a question what do you mean by crumb? I see it mentioned in almost all post about bread baking. 1 Quote Link to comment Share on other sites More sharing options...
alimac23 Posted December 1, 2018 Report Share Posted December 1, 2018 Alimac your bread looks wonderfully delicious! I have a question what do you mean by crumb? I see it mentioned in almost all post about bread baking. Hey Bruce, thanks very much for the kind words. The crumb in bread terms means the white part inside the loaf, when you slice a loaf of bread you can tell a lot about how the proofing went by the crumb. If you have a look at a classic ciabatta bread it is characteristically defined by the big, open holes in the inside of the loaf (the crumb), like this (circled in black) Then compare that to mine today: It’s all a part of the journey, but the crumb is a good way to look at a loaf and see how successful the overall fermentation was and the lovely big holes in the crumb are a great thing to aim for in a ciabatta loaf. Sent from my iPhone using Tapatalk 1 1 Quote Link to comment Share on other sites More sharing options...
