Everyday Misc Cooking Photos w/ details

Aussie Ora · February 10, 2019

Spun a chook on the 32. Looks a tad lonely, but there was a pan of root vegetables on the indirect side that was removed before this pic. Using the MEATER, of course.

Yum check out the bark

Outback Kamado Bar and Grill

Aussie Ora · February 10, 2019

Bacon time .gave it some maple syrup. .and a dash of rub..Ready to go..over some Red Gala Apple Wood..On it goes..Yum can't wait.

Outback Kamado Bar and Grill

Steve M · February 10, 2019

Fine looking chook Pequod! Love the crispy skin.

Tyrus · February 10, 2019

Slice me a piece, they both look good

MacKenzie · February 10, 2019

Ever since I spun that chicken(Update I just remembered I roasted it on the regular grate, no spinning involved except in my head.) about a week or ten days ago I've waiting for the day that I make this- a hot chicken sandwich and in this neck of the woods it must be served with peas. There are from last years garden.

For all you ketchup lovers-

Plated.

Edited February 11, 2019 by MacKenzie

tony b · February 11, 2019

4 hours ago, MacKenzie said:

For all you ketchup lovers-

:smt043

tekobo · February 12, 2019

On 2/10/2019 at 9:31 PM, MacKenzie said:

Ever since I spun that chicken(Update I just remembered I roasted it on the regular grate, no spinning involved except in my head.)

Tee hee. You are allowed a mental lapse Mac, if you can make ketchup look so lush! (Note: no mention of chicken breast, meat that I love so much not).

Pequod · February 13, 2019

Ya know. It’s always a little weird to see Dennis post something on Instagram, start drooling, and then realize I cooked it. Somehow it always looks better when he posts it.

MacKenzie · February 13, 2019

A very good friend sent me the link to this bread recipe for Japanese Milk Bread and I made it today for the first but not the last time.

After the first rise, stretch the dough out gently into a 24 X 4 inch rectangle, divide it in 2 lengthwise and roll each piece up.

Baked.

I pulled the two pieces apart and then took a slice off the one on the left.

The crumb up close, it is like a down duvet, all fluffy and light.

Here is the link but there is a mistake in the amount of flour, I had to add another 50% to get it so it could be handled. I used a total of 375g of flour.

https://breadillustrated.com/japanese-milk-bread/

Edited February 13, 2019 by MacKenzie

Bruce Pearson · February 13, 2019

Looks delicious

tekobo · February 13, 2019

Yum @MacKenzie. I fried kidneys for my breakfast today and, in a departure from normal practice, made a coconut milk sauce. If only there was a way to teleport your bread to meet my kidneys. Match made in heaven. For me anyway...

MacKenzie · February 13, 2019

I put a couple of slices of the Japanese Milk bread to good use this morning-

Egg salad sandwich-

Edited February 13, 2019 by MacKenzie

Jon B. · February 13, 2019

4 minutes ago, MacKenzie said:

The sight of those sandwiches is more than I can take............my stomach is growling........I'm eating lunch early....................right now!!!!! :grin:

Edited February 13, 2019 by Jon B.

Steve M · February 13, 2019

Really tasty looking bread and sandwich!

tony b · February 13, 2019

Reminds me of a classic Anthony Bourdain Parts Unknown episode in Japan and the quest for one of his favorites - the fluffy egg salad sandwich at Lawson's.