What's for dinner?

[RetiredUnit1]

Finally cracked my sourdough recipe! I’m more proud of these babies than any of my pedal builds.

View attachment 64028

Looking great!

I use 'pullman' loaf pans so I get uniform slices. These puppies are 16" long and each loaf is just a bit over 4 pounds. I have a Hobart C100 mixer that does the hard work for me.

It's got a three speed transmission so the motor runs at full speed for maximum torque. It's a monster of a mixer, rip your hand off if it gets in the way. Newer ones don't run till you put the cage down. Weighs 91 pounds. Monster.

 

[Pauleo1214]

So I took on @Barry 's sandwich.

The key change here is is instead of a bagel or sourdough i used a honeybutter biscuit.




Split that open and butter.



Here was the part I was unsure of and the parti would skip next time. Garlic. I used some spicy garlic salt.



Then the marmalade.


Country ham and a sunny side up egg with more salt and cracked pepper.



Top it off and eat! 8.9/10!

 

[Feral Feline]

 

[PapaBear]

So I took on @Barry 's sandwich.

The key change here is is instead of a bagel or sourdough i used a honeybutter biscuit.

View attachment 64246


Split that open and butter.
View attachment 64247


Here was the part I was unsure of and the parti would skip next time. Garlic. I used some spicy garlic salt.

View attachment 64248

Then the marmalade.
View attachment 64249

Country ham and a sunny side up egg with more salt and cracked pepper.

View attachment 64250

Top it off and eat! 8.9/10!
View attachment 64251

That ham's not cooked enough, here in the south we cook it until the fat is crispy, don't know that I would use garlic on a biscuit either. I wouldn't put any additional salt from any source as the ham has plenty.

 

[RetiredUnit1]

So I took on @Barry 's sandwich.

The key change here is is instead of a bagel or sourdough i used a honeybutter biscuit.

View attachment 64246


Split that open and butter.
View attachment 64247


Here was the part I was unsure of and the parti would skip next time. Garlic. I used some spicy garlic salt.

View attachment 64248

Then the marmalade.
View attachment 64249

Country ham and a sunny side up egg with more salt and cracked pepper.

View attachment 64250

Top it off and eat! 8.9/10!
View attachment 64251

Used to make these for my wife using english muffins. Home made breakfast jacks...... I did fry the ham in a non-oiled pan tho, Costco master chef ham, thinly sliced with an Avantco meat slicer (no plastic parts), and a slice of melted Swiss cheese.

 

[Pauleo1214]

That ham's not cooked enough, here in the south we cook it until the fat is crispy, don't know that I would use garlic on a biscuit either. I wouldn't put any additional salt from any source as the ham has plenty.

I didn't know I was supposed to cook the ham!

Tastes good as a sorta prosciutto.

 

[Pauleo1214]

So I bought a Korean style trailmix and I decided to recreate it after I couldn't find it.

Only four ingredients here. Honey sesame sticks, chopped candied ginger, chopped dried pineapple, and almonds.

The chef's kiss are the almonds. They are from Korea and are flavored like buldak which is fried chicken coated in a sweet sauce of ginger, rice syrup, and a F$%^ TON of gochujang.

Ever since getting gerd more often than not, I could not enjoy the almonds on their own like I used to. Mixed in with the other ingredients, there is a nice balance. Salty, sweet, and occasional pops of fire!

 

[Pauleo1214]

Three posts in a row! Caesar salad tonight. First we start with the croutons. I cut a baguette into pieces, toss them in olive oil, salt, and pepper. Then I bake them in an oven at 375 for 15 minutes so they are both crunchy but a little chewy.






Then the dressing. I take a large measuring cup and throw in 9 anchovies, 3 garlic cloves, 1.5 tsp Dijon, 3 tbsp lemon juice, 3 tbsp parmesan, peppercorns, and 3 egg yolks, whites separated. I start mixing with my stick blender and slowly pour in 3/4 cup of veggie oil so it emulsifies. Then 3 tbsp olive oil. Salt to taste. It should be briny, salty, and have a good peppery kick!







If you want chicken, saute yourself a breast! I like my breast golden brown and crunchy on the outside. When the outside gets crunchy, it doesn't slice cleanly but that's OK, still plenty juicy on the inside! A bread knife can help keep it sorta clean.








I like my romaine cut into small strips.


Assemble your salad and top shaved parmesan with dressing!

 

[RetiredUnit1]

Three posts in a row! Caesar salad tonight. First we start with the croutons. I cut a baguette into pieces, toss them in olive oil, salt, and pepper. Then I bake them in an oven at 375 for 15 minutes so they are both crunchy but a little chewy.

View attachment 64440
View attachment 64441
View attachment 64442


Then the dressing. I take a large measuring cup and throw in 9 anchovies, 3 garlic cloves, 1.5 tsp Dijon, 3 tbsp lemon juice, 3 tbsp parmesan, peppercorns, and 3 egg yolks, whites separated. I start mixing with my stick blender and slowly pour in 3/4 cup of veggie oil so it emulsifies. Then 3 tbsp olive oil. Salt to taste. It should be briny, salty, and have a good peppery kick!

View attachment 64443


View attachment 64444


If you want chicken, saute yourself a breast! I like my breast golden brown and crunchy on the outside. When the outside gets crunchy, it doesn't slice cleanly but that's OK, still plenty juicy on the inside! A bread knife can help keep it sorta clean.

View attachment 64445


View attachment 64446

View attachment 64447

I like my romaine cut into small strips.
View attachment 64448

Assemble your salad and top shaved parmesan with dressing!

View attachment 64449

Try a little left over bacon grease on those croutons next time. You won't believe it......

 

[PapaBear]

When it co

Three posts in a row! Caesar salad tonight. First we start with the croutons. I cut a baguette into pieces, toss them in olive oil, salt, and pepper. Then I bake them in an oven at 375 for 15 minutes so they are both crunchy but a little chewy.

View attachment 64440
View attachment 64441
View attachment 64442


Then the dressing. I take a large measuring cup and throw in 9 anchovies, 3 garlic cloves, 1.5 tsp Dijon, 3 tbsp lemon juice, 3 tbsp parmesan, peppercorns, and 3 egg yolks, whites separated. I start mixing with my stick blender and slowly pour in 3/4 cup of veggie oil so it emulsifies. Then 3 tbsp olive oil. Salt to taste. It should be briny, salty, and have a good peppery kick!

View attachment 64443


View attachment 64444


If you want chicken, saute yourself a breast! I like my breast golden brown and crunchy on the outside. When the outside gets crunchy, it doesn't slice cleanly but that's OK, still plenty juicy on the inside! A bread knife can help keep it sorta clean.

View attachment 64445


View attachment 64446

View attachment 64447

I like my romaine cut into small strips.
View attachment 64448

Assemble your salad and top shaved parmesan with dressing!

View attachment 64449

When it comes to salad I'm fine with some lettuce, oil and vinegar and a protein and call it made, but Vikki has to have tomatoes, cucumbers, cheese, avocado, onions and celery. It's probably why I don't eat enough salad, the chopping and peeling never ends!

 

[drgonzo1969]

well played sir... again. your culinary game is strong.

Three posts in a row! Caesar salad tonight. First we start with the croutons. I cut a baguette into pieces, toss them in olive oil, salt, and pepper. Then I bake them in an oven at 375 for 15 minutes so they are both crunchy but a little chewy.

View attachment 64440
View attachment 64441
View attachment 64442


Then the dressing. I take a large measuring cup and throw in 9 anchovies, 3 garlic cloves, 1.5 tsp Dijon, 3 tbsp lemon juice, 3 tbsp parmesan, peppercorns, and 3 egg yolks, whites separated. I start mixing with my stick blender and slowly pour in 3/4 cup of veggie oil so it emulsifies. Then 3 tbsp olive oil. Salt to taste. It should be briny, salty, and have a good peppery kick!

View attachment 64443


View attachment 64444


If you want chicken, saute yourself a breast! I like my breast golden brown and crunchy on the outside. When the outside gets crunchy, it doesn't slice cleanly but that's OK, still plenty juicy on the inside! A bread knife can help keep it sorta clean.

View attachment 64445


View attachment 64446

View attachment 64447

I like my romaine cut into small strips.
View attachment 64448

Assemble your salad and top shaved parmesan with dressing!

View attachment 64449

Edit: also strong photography game> Well Played Sir

 

[DGWVI]

I ordered a fat shrimp and rice burrito

 

[drgonzo1969]

FAT shrimp indeed!how do you keep the cats off that thing?

I ordered a fat shrimp and rice burrito
View attachment 64471

 

[DGWVI]

FAT shrimp indeed!how do you keep the cats off that thing?

The pic was taken prior to the begging hoard taking notice...

A few of them will steal off plates, and occasionally get hold enough to try to rip food from your hands

 

[PapaBear]

 

[Harry Klippton]

Of course we had roast pork, sauerkraut, and dumplings

 

[Pauleo1214]

Of course we had roast pork, sauerkraut, and dumplings

Wife is from pennsylvania so it is a must. I am making it for her but I detest sauerkraut. It does not get along with me.

 

[jessenator]

Rang in the New Year with an IV drip. Hooray?

 

[PapaBear]

Wife is from pennsylvania so it is a must. I am making it for her but I detest sauerkraut. It does not get along with me.

My second mistake’s mom was from Indiana, so she had to have pork and kraut as well, I still made collards and black eyed peas. I actually like sauerkraut though.

 

[Pauleo1214]

Of course we had roast pork, sauerkraut, and dumplings

My second mistake’s mom was from Indiana, so she had to have pork and kraut as well, I still made collards and black eyed peas. I actually like sauerkraut though.

Charcroute garnie aka pork n' sauerkraut.