The Food Thread

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  • GlowGirl
    GlowGirl New York, NY Posts: 12,289
    deadendp said:
    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. 
    Looks great. I may need to try this. 
  • deadendp
    deadendp Northeast Ohio Posts: 10,434
    Fifthelement said:
    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. :smile:
    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.




    Looks delicious!
    2014: Cincinnati
    2016: Lexington and Wrigley 1
  • jeffbr
    jeffbr Seattle Posts: 7,177
    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. :smile:
    Yum. Nothing better than fresh baked bread out of the oven. And no-knead is the way to go! Long proof for good fermentation, and the dutch oven for a great rise/steam while baking, and an excellent crust. Looks great!
    "I'll use the magic word - let's just shut the fuck up, please." EV, 04/13/08
  • hedonist
    hedonist Posts: 24,524
    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. :smile:
    I would eat that like I used to do with challah as a kid: Reach in and grab a soft chunk from the middle. Yum!
  • dankind
    dankind Posts: 20,841
    hedonist said:
    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. :smile:
    I would eat that like I used to do with challah as a kid: Reach in and grab a soft chunk from the middle. Yum!
    You're a MONSTER!!!
    I SAW PEARL JAM
  • hedonist
    hedonist Posts: 24,524
    dankind said:
    hedonist said:
    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. :smile:
    I would eat that like I used to do with challah as a kid: Reach in and grab a soft chunk from the middle. Yum!
    You're a MONSTER!!!
    I’m a Shiksa!!!
  • rgambs
    rgambs Posts: 13,576


    Fresh ham, jasmine rice, and the years first snap peas and onion lightly sauteed.  The first snap peas that made it into the house, at least lol
    Monkey Driven, Call this Living?
  • rgambs
    rgambs Posts: 13,576
    Sauce is just House of Tsang General Tso's, but I doctor it up a bit to make it better, much like we all do with baked beans.
    Monkey Driven, Call this Living?
  • deadendp
    deadendp Northeast Ohio Posts: 10,434
    edited June 2020

    My husband's skinny sandwich. He loved the bread. Allergic to barley, sensitive to wheat. He wanted me to see if I could find just a regular enriched generic bread for him to try. All standard packaged white breads that I have found now have barley. 

    Homemade it is. (Yes, I need to check bakeries.) He approves. Now if only his digestive system does. 
    Post edited by deadendp on
    2014: Cincinnati
    2016: Lexington and Wrigley 1
  • GlowGirl
    GlowGirl New York, NY Posts: 12,289
    deadendp said:

    My husband's skinny sandwich. He loved the bread. Allergic to barley, sensitive to wheat. He wanted me to see if I could find just a regular enriched generic bread for him to try. All standard packaged white breads that I have found now have barley. 

    Homemade it is. (Yes, I need to check bakeries.) He approves. Now if only his digestive system does. 
    That looks great. I love sandwiches. Using homemade bread just takes it to a whole new level. I hope your husband's digestive system cooperates.

  • Fifthelement
    Fifthelement Lotusland Posts: 6,965
    rgambs said:


    Fresh ham, jasmine rice, and the years first snap peas and onion lightly sauteed.  The first snap peas that made it into the house, at least lol
    deadendp said:

    My husband's skinny sandwich. He loved the bread. Allergic to barley, sensitive to wheat. He wanted me to see if I could find just a regular enriched generic bread for him to try. All standard packaged white breads that I have found now have barley. 

    Homemade it is. (Yes, I need to check bakeries.) He approves. Now if only his digestive system does. 
    I’m sending a porcine theme here for dinner.  Both meals look so delicious.  Mmmm to the fresh peas.
    "What the CANUCK happened?!? - Esquimalt Barber Shop
  • Fifthelement
    Fifthelement Lotusland Posts: 6,965


    Mediterranean pasta tonight.
    "What the CANUCK happened?!? - Esquimalt Barber Shop
  • rgambs
    rgambs Posts: 13,576
    That looks absolutely fantastic!
    Monkey Driven, Call this Living?
  • Ms. Haiku
    Ms. Haiku Washington DC Posts: 7,390
    If you baked cod for one dish, and you have leftovers, and you decide to put them in a wrap the next day, what type of dressing would you put on top?
    There is no such thing as leftover pizza. There is now pizza and later pizza. - anonymous
    The risk I took was calculated, but man, am I bad at math - The Mincing Mockingbird
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,965
    A little hot sauce
    (Always a good answer)

    Some light soy or ponzu?
    The love he receives is the love that is saved
  • dankind
    dankind Posts: 20,841
    I always make a nice whitefish salad (mayo, deli mustard, some chopped bread and butter pickles or relish).
    I SAW PEARL JAM
  • rgambs
    rgambs Posts: 13,576
    dankind said:
    I always make a nice whitefish salad (mayo, deli mustard, some chopped bread and butter pickles or relish).
    Yeah, can't go wrong with a nice tartar-style
    Monkey Driven, Call this Living?
  • hedonist
    hedonist Posts: 24,524
    While that pasta dish up there looks primo, where do you folks stand on olives themselves?

    I love the oil but in its original form?  Nope.  Too salty and the taste just doesn't do it for me.  I know some people who absolutely love all or specific varieties.

    It's another food on my "tried but won't eat anymore" list.
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,965
    So many different types.   I like most of them....
    The love he receives is the love that is saved
  • GlowGirl
    GlowGirl New York, NY Posts: 12,289
    hedonist said:
    While that pasta dish up there looks primo, where do you folks stand on olives themselves?

    I love the oil but in its original form?  Nope.  Too salty and the taste just doesn't do it for me.  I know some people who absolutely love all or specific varieties.

    It's another food on my "tried but won't eat anymore" list.
    I love olives. There are many different types Each with their unique taste and textures. Some I love better than others. I just can’t stand those black olives that come in a can. But I love most other kinds. Capers as well. 

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