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Thread: Watcha cookin'?
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03-21-2019, 05:09 PM #2701
I've had this very affordable grinder for 10 years and it's gone through countless animals.
Can't say enough good things about it.
https://www.amazon.com/STX-Internati.../dp/B0012KJBR0
Edit to add: It is loud as fuck, but I find it adds to the overall experience in a very very satisfying way.
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03-21-2019, 06:45 PM #2702
Good info here. http://americangrassfed.org
We used to get 1/4's of grass fed and I never noticed a difference for cooking times.
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03-21-2019, 09:09 PM #2703
Cool, good to know
"fuck off you asshat gaper shit for brains fucktard wanker." - Jesus Christ
"She was tossing her bean salad with the vigor of a Drunken Pop princess so I walked out of the corner and said.... "need a hand?"" - Odin
"everybody's got their hooks into you, fuck em....forge on motherfuckers, drag all those bitches across the goal line with you." - (not so) ill-advised strategy
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03-21-2019, 09:17 PM #2704
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03-22-2019, 04:15 AM #2705Banned
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I don't eat much raw store bought, but I'll sure eat 80/20 med or med rare (depending on source) store bought all day. Haven't died yet.
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03-22-2019, 03:12 PM #2706
When I've made it with store-bought meat, I just quickly dunked the meat into a bot of boiling water (like, 10 seconds or so, then into a bowl of ice water - long enough to kill anything on the outside, but not long enough to start cooking the meat, esp. with the shock afterward). I also prefer chopped vs ground meat, but that's just a personal preference.
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03-23-2019, 07:54 AM #2707Banned
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- May 2007
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- Sandy, Utah
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Breakfast
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03-24-2019, 08:05 AM #2708Banned
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- Sandy, Utah
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Dont know this belongs here or some random bread making thread I didn't search for. In any case. No knead bread on it's first rise. It's an 20hr total process but you literally do basically nothing but wait. 18 hours first rise. Punch down and fold into self, rise 2 more hours. Bake in Dutch oven.
Will post finished pics when done
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03-24-2019, 08:11 AM #2709
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03-24-2019, 03:56 PM #2710Banned
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- Sandy, Utah
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Finished product. It's delicious.
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03-24-2019, 07:27 PM #2711
Recipe please. My wife is the bread maker here and loved the look of your finished product.
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03-24-2019, 08:10 PM #2712
Looks like sour dough.
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03-24-2019, 08:40 PM #2713
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03-24-2019, 10:36 PM #2714
Mikey B is the king of the sour dough. PM him. KQ has some latent skills as well.
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03-24-2019, 11:18 PM #2715
KQ is the one
I’m just figuring it outI didn't believe in reincarnation when I was your age either.
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03-25-2019, 03:56 AM #2716Banned
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Not this time. Next week. Got the starter going now. Just a regular old loaf. Will post recipe when I get to office. It's typed up there.
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03-25-2019, 06:33 AM #2717
There’s a sourdough thread. KQ is the goddess you’re looking for.
I didn't believe in reincarnation when I was your age either.
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03-25-2019, 06:42 AM #2718Banned
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Yeah Ive seen. Didnt wanna search yesterday. I will post the sour dough experiment next week. Starter got its first daily feeding this morning. Should hope to see some more robust activity later today.
I'm going to do the above bread with cinnamon and raisin later this week. Its a no knead recipe so the rest times are way long (cause you dont have to do the work). Ill put one up tonight or tomorrow at about 10:30 pm. It will be ready when i return from work the next day at 430pm for a punch and second rise of 2 hours, then into the oven.
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03-25-2019, 08:13 PM #2719
Anyone care to share their favorite brand of kombu? Peg?
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04-07-2019, 08:12 PM #2720
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04-07-2019, 08:16 PM #2721
Kitchenaid grinder works well. Doubles as a mediocre sausage stuffer:
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04-09-2019, 04:09 PM #2722
So. Funny we mention meat grinders. I want something like my sister has:. https://shop.my-jupiter.de/de/elektr...emantrieb.html
However, they don't seem to be the rage here in the US of A. Can't find anything like it. I don't want to take up the counter space required for a KitchenAid mixer just to use it for attachments.d
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04-09-2019, 06:24 PM #2723
Here's my version of the no-knead bread that I baked on Saturday morning. I use about 20% whole wheat to add some character. Usually I give it 2-3 days to cold ferment in the fridge after the initial rise and if I'm really ambitious I fold it every 4-8 hours during the initial rise. I find this makes for a more interesting flavor but honestly the basic process is pretty fantastic.
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04-10-2019, 12:26 AM #2724
Is that like the sous vide of bread?
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04-10-2019, 03:33 AM #2725Banned
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Basically yeah. Yeast works. You don't. Takes a long time though. I never did a cold 2nd rise though. I might have to try that
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