Watcha cookin'?

[irul&ublo]

Thanks. It's the overnight straight dough from the book Flour, Water, Salt, Yeast. Great book.

1,000 g flour (KA all purpose)
700g water
20g salt
.8g yeast

mix, fold a few times, let sit out overnight and then put in the fridge for a day or two.

.8 grams is less than 1/28 of an oz.

Did some quick rsrch... .8 is right. It is approx 1/2 teaspoon

[Dantheman]

IOW, do I need to get something that does tenths of grams or not?

Only if it's going to pull double-duty in your small time weed business.

[dfinn]

I put a small amount in a little bit of a time. Once it finally hit 1g I pulled a little out. The book actually gives normal measurements for yeast when it's in tiny amounts like that just in case your scale doesn't do tenths of grams. I think this one called for a 1/4 tsp or something like that. It's not rocket surgery although at times it seems like it's not far from it but I don't think the difference between 1g and .8g would ruin your dough.

edit: the author of this book is a big proponent of using smaller amounts of yeast and longer ferment times, his theory is that you get way more flavor that way. Most of his recipes use very little yeast.

[Powder Ho]

Anyone have a good recipe for lamb ribs/breasts. We get a whole lamb every fall and I've yet to find a good way of preparing them. Most of my efforts have been horrific. Par boil followed by low slow bake has been the "best".
I don't have access to a smoker, so that's out. Any ideas would be appreciated.

[Dantheman]

What else have you tried so far?

[Game Over]

^^x2^^ I'm also having troubles with lamb ribs

I was thinking of trying a marinade then super hot grill into a slow roast oven on racks to keep em out of the god awful sheep fat

[jamesp]

I keep talking about getting a charcoal egg just to cook lamb, it's gotta taste awesome cooked over coals? Do you have a fire pit in your yard if no egg?

[Cruiser]

Did a little saute with sopresada, rainbow chard, cherry tomatoes, and Cannellini beans with some homemade chicken stock. Served over brown rice with some shaved reggiano on top.

[delco714]

Looks great cruiser!! ^^

[Powder Ho]

What else have you tried so far?

Crockpot lo all day. Not good. Baked 250 for 4 hours. Not good.
Par boiled for 1.5 hrs, strip off as much fat as possible, bake 300 for 2 hrs and finished on the grill was ok..
I may take them to the local meat market and let them smoke the ribs.
I was hoping some of the TGR kitchen talent might have a recommendation.

[Cruiser]

Another good one from earlier in the week. Roast chicken breast cooked over sausage, apple, and walnut dressing.

[Dantheman]

Par boiled for 1.5 hrs, strip off as much fat as possible, bake 300 for 2 hrs and finished on the grill was ok.

I'd tweak this since it was the best result so far. Maybe trim off as much fat as possible, then rub generously with something really flavorful. I'm thinking salt, garlic powder, black pepper, rosemary, citrus zest, etc. Double wrap in aluminum foil and let them sit in the fridge for at least 24 hours, then reverse braise. Into the oven at 250-300 for a few hours, drain off liquid and rendered fat, then throw them under the broiler to put a nice crust on them. Use a gravy separator for the liquid/fat, and if the liquid is good turn it into a nice jous by adding some red wine and reducing it by one third or so. Reduce enough to cook the raw taste out of the wine but not so much that it gets too salty.

[Powder Ho]

Thanks, I'll give that a try tomorrow. I par boiled today and used typical Greek seasonings. I think the longer bake and removal of the rendered fat might be the ticket.

[Cruiser]

Tamales made with leftover pulled pork

[Dantheman]

Pan roasted pork tenderloin, cauliflower-yukon gold puree, bourbon maple mustard sauce. I wish I had a pic of the meat before slicing. I dredged it in cornstarch beforehand and ended up with a righteous crust. Cauli-potato puree is something I do often and on par with or better than the best mashed potatoes I've ever had. Sauce was a new creation and completely off the chain.

[MakersTeleMark]

Pan roasted pork tenderloin, cauliflower-yukon gold puree, bourbon maple mustard sauce. I wish I had a pic of the meat before slicing. I dredged it in cornstarch beforehand and ended up with a righteous crust. Cauli-potato puree is something I do often and on par with or better than the best mashed potatoes I've ever had. Sauce was a new creation and completely off the chain.

Gaping hole of green missing.

[Dantheman]

I suppose I could have thrown a little side salad on there, but I had tons of greens with my lunch. Plus, the puree is 50% cauliflower and checks the starch and veggie boxes in one dish.

[abraham]

Tamales made with leftover pulled pork

Damn! I never think of doing my tamales that way. Can you do multiple layers or do you have to do small batches? Looks like a good way to pour some sauce in the top as an option

[Cruiser]

Nah, I can toss a couple on top but I don't have room for a whole second layer. Can get about 30 in there which is fine for my crew. The masa has some baking powder in it which makes the end kind of puff up a bit so you could probably put a little hot sauce on them but not much cuz it'd just spill out as soon as the pot comes up to temp.

[schwerty]

Dinner tonight:

2" thick pork coppa steak
Brined in kosher salt, maple syrup, dried thyme, bay leaf, loads of fresh crushed garlic, allspice, fennel, beer and a little coffee.
Thinking of going the reverse sear method. - 265 until it hits 125-128. (I dig pork in the medium range - especially this cut. Can even go deeper into the medium temp range).
Rest it
Sear in a smoking hot cast iron pan for 30secs or so a side.

Prolly go with a sautéed spinach side or other greens in the freezer. Likely to roast up a sweet potato too.

T'was mighty fine!

[Bobby Stainless]

fry ri.

[schwerty]

This is my type of gathering.

[Cruiser]

3 of the kids and Mrs Cruiser are sick with a nasty cold. So, it's time for a chicken noodle soup mini TR. Simple and delicious.

Veg n stock (made a couple of days ago in the pressure cooker)



Bacon fat and flour



Veg n roux getting happy



Chicken thighs that were used to make the stock



While the pasta was cooking I made some bread with Stilton, bacon, and roasted garlic



Money shot

[::: :::]

Beef & broccoli turned out quite well

In progress
Attachment 177036

[irul&ublo]

Some really good vegetable and pasta soup, with homemade stock and lots of asparagus.

Stinky pee tomorrow.