The Food Thread

deadendp

Here is the thing though, I saw the vegan salmon post.  The person who posted does very vocally lead a vegan lifestyle and I feel that since he doesn't come here and completely blast us for eating meat, we might want to consider extending that same courtesy.  Just a thought.  

rgambs

deadendp said:

Here is the thing though, I saw the vegan salmon post.  The person who posted does very vocally lead a vegan lifestyle and I feel that since he doesn't come here and completely blast us for eating meat, we might want to consider extending that same courtesy.  Just a thought.  

We aren't blasting him.  

deadendp

rgambs said:

deadendp said:

Here is the thing though, I saw the vegan salmon post.  The person who posted does very vocally lead a vegan lifestyle and I feel that since he doesn't come here and completely blast us for eating meat, we might want to consider extending that same courtesy.  Just a thought.  

We aren't blasting him.  

Fair enough.  The description, "Disgusting lab-created food," threw me off.  Apologies to all. 

F Me In The Brain

I didn't share on his thread that it looked nasty and the idea of engineered salmon seems wild to me - I am happy to see that he is finding things he likes to eat.  
I eat loads of stuff (or drink loads of stuff) that I am sure are way worse for me than star trek salmon.
Did agree that it looks and sounds gross, to me.
His lifestyle is healthier than mine, I would have to figure 
However, in the audio session I linked to, Bittman speaks at some length around the engineered alternatives and if they are healthier or better for the environment....and the jury is out in many cases.  I don't think anyone doubts that it is better to eat more plants and that type of stuff than majority meats....or at least I don't know why they would 

Anyway. . I don't begrudge anyone their science experiment foods, I quite like some things that are completely unnatural.  (A Twinkie is like Plant Based Salmon in that regard.)

F Me In The Brain

Think it is an interesting topic in the food thread - what people eat and what is considered healthy or good for the planet - so much to learn.  Bittman is a leading voice in the arena, but there are certainly many other voices as well.
(Michael Pollan is another I enjoy learning from)

bbiggs

I've shifted my thinking on this topic and they way I eat as a result of it over the last few years.  I've slipped a bit as of late, but was really limiting my red meat intake, and meat in general, for 2+ years.  3 things I try to eat minimally or limit:  red meat, added sugars and saturated fats.  It's not always easy though.  I splurge on weekends typically.

Cliffy6745

eddiec said:

My new knife arrived today. 
Shigeki Tanaka 210mm Gyuto
Silver steel #3
Nashiji finish

Sweet jesus that's a beauty.

deadendp

Cliffy6745 said:

eddiec said:

My new knife arrived today. 
Shigeki Tanaka 210mm Gyuto
Silver steel #3
Nashiji finish

Sweet jesus that's a beauty.

+1

F Me In The Brain

deadendp said:

Cliffy6745 said:

eddiec said:

My new knife arrived today. 
Shigeki Tanaka 210mm Gyuto
Silver steel #3
Nashiji finish

Sweet jesus that's a beauty.

+1

+2! (Except I say Sweet FSM)

rgambs

That is a fine piece of craftsmanship right there.  Awesome, I know a hobby blacksmith, but he doesn't do work nearly that fine lol

With the price tag on a knife like that, I would probably be afraid to use it ever lol

deadendp

Using the heat outside for a variety of things today up to and including as a proving drawer to raise bread dough. It's in a lock lid bowl with a dampened cloth napkin on top to add humidity. So far, it looks like it is working. 🤞

deadendp

Super crunchy crust. Not a giant loaf. This was a no knead Dutch oven bread. Tastes great! Out in the sun (99 F here today) cut four hours off of the proving time. Not perfect, but better than my last loaf.

F Me In The Brain

deadendp said:

Super crunchy crust. Not a giant loaf. This was a no knead Dutch oven bread. Tastes great! Out in the sun (99 F here today) cut four hours off of the proving time. Not perfect, but better than my last loaf.

That looks great.  
What do you "bread" with?

deadendp

This may not be what you asked for. 

3 cups AP flour
1 t rapid rise yeast
2 t sea salt
1 1/2 c water (between 110-115 F)

Let bread rise 8 hours or overnight. 

Rise, punch down, rest a half hour. Preheat cast iron Dutch oven with lid at 450 for 1/2 hour. 

Shape bread on parchment, slice top, drop into Dutch oven. Bake at 450 with lid on, then 15 minutes with lid off. 

I think I needed to leave it lid on for 5 more minutes. It's just slightly damp inside. 

F Me In The Brain

Ha!  I was totally unclear and you gave some great info.  Thanks!

(The way you type it out makes it seem easier than I thought it would be....I am not a baker so I will mess it up!)

Was wondering what you did with that bread. 

Do you put a pat of butter on it and chow down?

Some jam?

Slice it and put some delicious food stuffings between 2 pieces?

Just grab a hunk and use it however you see fit?

F Me In The Brain

eddiec said:

My new knife arrived today. 
Shigeki Tanaka 210mm Gyuto
Silver steel #3
Nashiji finish

I started searching for that knife and similar knives....

Yeah, I need to stop.

dankind

I was givin' some head to some french bread.  —Mr. B

F Me In The Brain

Head and Bread.
Two of the best thing you could get!

deadendp

Butter on the lil end I snagged.

So i really did misunderstand! Sorry about that!

Fifthelement

deadendp said:

Super crunchy crust. Not a giant loaf. This was a no knead Dutch oven bread. Tastes great! Out in the sun (99 F here today) cut four hours off of the proving time. Not perfect, but better than my last loaf.

That looks delicious.

Tonight’s supper offering was Chicken Fried Rice.  I used the leftover chicken from my grilled honey lime cilantro chicken from the other night.  I also added some leftover cauliflower and some fresh fried mushrooms to it.