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Thread: Watcha cookin'?

  1. #2751
    Join Date
    May 2007
    Location
    Sandy, Utah
    Posts
    11,304
    Quote Originally Posted by MakersTeleMark View Post
    Honest question:

    What do you have against kneading? Is this method somehow taste superior?

    I just don't get it.
    I dont really have anything against kneading, just seems easier this way is all. Kinda "set it and forget it" deal for a day. The final product tastes great, but I dont know that its any better than a kneaded loaf.

    Lets call it "lazy loaf"
    http://www.firsttracksonline.com

    I wish i could be like SkiFishBum

  2. #2752
    Join Date
    Sep 2005
    Location
    PRB
    Posts
    21,126
    Quote Originally Posted by MakersTeleMark View Post
    Honest question:

    What do you have against kneading? Is this method somehow taste superior?

    I just don't get it.
    There are children starving in Africa because of you kneaders.
    "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

  3. #2753
    Join Date
    Feb 2008
    Location
    Seattle
    Posts
    384
    Quote Originally Posted by MakersTeleMark View Post
    Honest question:

    What do you have against kneading? Is this method somehow taste superior?

    I just don't get it.
    I have nothing against kneading per se. Just that it's a technique that I haven't taken the time to get good at. Machine kneading with the mixer has given me mixed results. Kneading by hand also has given me mixed results. Some day I'll get it figured out but for now I get good results without it.

    The no knead method is pretty foolproof. I don't think the taste is superior. There's some argument that it might be inferior but it's also less finicky and by adding a few folds in to the process you can overcome the shortcomings of the method with virtually no extra effort. The downside is the long time required but frankly that actually works out well for me. I mix it up a day (or 3) before I want to eat it and I make sure that I start the baking process at least 2 hours before I need it to be done. Sometimes that means I mix it up before I leave for work Friday morning and then bake it on Saturday morning. Sometimes I mix it up on Friday after work and bake it Saturday afternoon before dinner. Actual active time required is about 20 minutes tops and the most tedious part is weighing the ingredients out on a scale, which can be done in about 5 minutes including cleanup. Results are good so I can't complain about it.

    When compared to traditional bread baking methods that include making a poolish a day ahead, 30 minutes of autolysis, mixing and kneading, bulk ferment, pre-shape, rest, shape, final proof, and finally bake, the no knead method is really easy. Granted, the more you improve on the no knead technique the more it looks like traditional methods but for a novice baker who just wants to have a good loaf with a good texture it's a good place to start.

    For reference, my recipe is:
    - 90% AP Flour
    - 10 % Whole Wheat flour
    (total flour = 430g)
    - salt 2% (8-9g)
    - 74% H2O (320g)

    For the method follow methods from the NYT / Mark Bittman video.

  4. #2754
    Join Date
    Nov 2005
    Location
    Pagosa Springs CO
    Posts
    599
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    Sausage and mushroom calzone.

  5. #2755
    Join Date
    Feb 2005
    Posts
    11,494
    Man, I miss the days when I could just go in an order just a calzone, and it would cost $2.50, and they didn't ask any questions.

    It's so unlike now where I go in an order 2 slices, and I get questions. C'mon, gimme 2 slices. And it's 8 bucks.

  6. #2756
    Join Date
    Nov 2005
    Location
    Pagosa Springs CO
    Posts
    599
    Quote Originally Posted by MakersTeleMark View Post
    Man, I miss the days when I could just go in an order just a calzone, and it would cost $2.50, and they didn't ask any questions.

    It's so unlike now where I go in an order 2 slices, and I get questions. C'mon, gimme 2 slices. And it's 8 bucks.
    Yep, growing up there were pizza joints everywhere. They were all awesome and cheap.
    Here the pizza is not awesome and way overpriced. I started making pizza about 18 years ago. Since then I've bought pizza a few times. It's always disappointing. Yeah, I know wrong thread.

  7. #2757
    Join Date
    Jul 2016
    Location
    Mostly the Elks, mostly.
    Posts
    296
    Quote Originally Posted by Powder Ho View Post
    Sausage and mushroom calzone.
    Very cosmopolitan.


    Here's mine:
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    at least I'm not an idiot or anything.

  8. #2758
    Join Date
    Nov 2002
    Location
    EWA
    Posts
    14,474
    There is a calzone place in Richland WA west of me that was featured on Diners, Drive-Ins and Dives last month.

    The Folded Pizza Pie
    Kindness is a bridge between all people

    Dunkin’ Donuts Worker Dances With Customer Who Has Autism

  9. #2759
    Join Date
    Nov 2005
    Location
    Pagosa Springs CO
    Posts
    599
    Is the food very good? When I looked at the Facebook page it looked like a gallery more than a resturaunt.

  10. #2760
    Join Date
    Jan 2016
    Posts
    1,146
    Any of y'all have a wood fired stove?
    I'm moving into the new house in 2 weeks and it has a real custom wood stove. I've been reading and watching YouTube videos all day. I'm super excited!

  11. #2761
    Join Date
    Sep 2001
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    Before
    Posts
    20,456
    Grillin chicken breast marinated in lemon honey thyme pepper, the season has begun

    Merde De Glace On the Freak When Ski
    >>>200 cm Black Bamboo Sidewalled DPS Lotus 120 : Best Skis Ever <<<

  12. #2762
    Join Date
    Sep 2006
    Posts
    3,698
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  13. #2763
    Join Date
    Jan 2016
    Posts
    1,146
    Loving it

  14. #2764
    Join Date
    May 2012
    Location
    san diego
    Posts
    1,462
    Do you deliver?

  15. #2765
    Join Date
    Sep 2006
    Location
    Fraggle Rock, CO
    Posts
    5,606
    Ugh, that oven stirs my loins
    Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
    Cletus: Duly noted.

  16. #2766
    Join Date
    Mar 2016
    Location
    Warm parts of the St. Vrain
    Posts
    1,561
    yeah, that's pretty rad.
    If we're gonna wear uniforms, we should all wear somethin' different!

  17. #2767
    Join Date
    Dec 2005
    Posts
    1,068
    Almost magical.

  18. #2768
    Join Date
    Nov 2005
    Location
    Hugh's Mom's House
    Posts
    11,812
    fuck me i want an outdoor pizza oven

  19. #2769
    Join Date
    Sep 2006
    Location
    Fraggle Rock, CO
    Posts
    5,606
    Fried
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    Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
    Cletus: Duly noted.

  20. #2770
    Join Date
    Sep 2006
    Location
    Tetons
    Posts
    5,863
    Cooked up some chicken quarters with pecan on the egg for family dinner.
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    Then smoked off some charred scallion, Toulouse and fennel sausages for my outing on the river with Tye and Teleee tomorrow.
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  21. #2771
    Join Date
    Jan 2017
    Location
    on the banks of Fish Creek
    Posts
    1,137
    Quote Originally Posted by schwerty View Post
    Cooked up some chicken quarters with pecan on the egg for family dinner.

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  22. #2772
    Join Date
    Mar 2005
    Location
    land of the free
    Posts
    8,254
    Meth
    “Life has become immeasurably better since I have been forced to stop taking it seriously.”
    Hunter S. Thompson

  23. #2773
    Join Date
    Oct 2002
    Location
    Shadynasty's Jazz Club
    Posts
    8,218
    One chicken doesn’t cut it anymore.
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    Two makes for some righteously thick pan gravy.
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    Remind me. We'll send him a red cap and a Speedo.

  24. #2774
    Join Date
    Jul 2014
    Location
    TennesseeJed
    Posts
    9,531
    Made a nice sauna for some garlic cloves out of the cavity of a Springer Mountain Farms chimken.

    On the Egg but with mesquite.
    "I don't pretend to have all the answers, and I think there's something to be said for that" -One For The Road

    Brain dead and made of money.

  25. #2775
    Join Date
    Jan 2016
    Posts
    1,146
    Quote Originally Posted by evdog View Post
    Do you deliver?
    Hahaha perhaps
    Brunch pizza today!

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