What's for dinner?

[PapaBear]

The best way to celebrate an Irish holiday is to not eat it's food. My wife insists on having corned brisket, cabbage, carrots and potatoes.

I made myself Colcannon mash (with broccolini) to avoid the cabbage which never sits right. It looked pretty but bleh!

There was some corned beef and cabbage there as well as meatballs, dirty rice and various other appetizers and desserts.

 

[RetiredUnit1]

Mud Bugs! A friend has a Crawfish Boil every year on St Patrick's weekend, yummy! I'm the fat guy in a black tee on the right, Vikki has the purple highlights to my right.View attachment 70957

That would literally feed me for a year..... I'm a light eater.......

 

[chris.knudson]

I guess nobody's been eating anything good lately. My girlfriend has spent the last three years perfecting the roasted chicken. She's getting pretty good at it...

 

[giovanni]

I guess nobody's been eating anything good lately. My girlfriend has spent the last three years perfecting the roasted chicken. She's getting pretty good at it...


View attachment 71538

That’s a good looking bird! Has she tried the beer can chicken recipe?

 

[chris.knudson]

That’s a good looking bird! Has she tried the beer can chicken recipe?

No she hasn't, but I have. I've been making beer can chicken on the grill for years.

 

[giovanni]

No she hasn't, but I have. I've been making beer can chicken on the grill for years.

You can do that in the oven as well! It's delicious!

 

[chris.knudson]

You can do that in the oven as well! It's delicious!

I've never done it in the oven, but I have grilled many a bird with a beer can up its butt.

 

[peccary]

It's pesto night!

 

[RetiredUnit1]

Big bowl of chicken/mushroom/noodle soup. I just break spaghetti into 1" pieces for the noodles, I simmer for 45 minutes so the noodles suck up all the homemade chicken stock and get nice and fat and soft. Yum!

I put shredded jack and salsa into the bowl and stir it around. The jack mixes with the cold salsa and becomes water soluble. When I pour the soup on top it mixes in and MAN let me tell you that is one savory flavor!!!!

 

[chris.knudson]

Tonight was band practice night for me, and I don't usually have time for dinner on band practice nights. You guys are making me hungry.

 

[RetiredUnit1]

Tonight was band practice night for me, and I don't usually have time for dinner on band practice nights. You guys are making me hungry.

Peanut butter and plastic spoons makes a great emergency meal... When I was still working in IT we kept several jars and a bag of spoons, so there would be no "double dipping". When systems went down, you could not take a break...

 

[chris.knudson]

Peanut butter and plastic spoons makes a great emergency meal... When I was still working in IT we kept several jars and a bag of spoons, so there would be no "double dipping". When systems went down, you could not take a break...

Yep, that and a tub of cottage cheese -- sometimes that's how I survive.

 

[Pauleo1214]

Not one of the more impressive looking meals I put on here but I promise it's tasty! Pasta w/ veal ragu made from rosemary, thyme, capers, and a white wine reduction.

 

[giovanni]

Not dinner time and not ready yet but guess what I’m doing?

 

[PapaBear]

Pizza Dough?

 

[giovanni]

Pizza Dough?

Close, sourdough starter. I just finished shaping two loaves that are now proofing.

 

[PapaBear]

Close, sourdough starter. I just finished shaping two loaves that are now proofing.

That was my second guess

 

[giovanni]

I’m very happy with these two loaves. Will bake tomorrow and post some pics!

 

[drgonzo1969]

Close, sourdough starter. I just finished shaping two loaves that are now proofing.

Have you named it yet? Every kitchen I have worked in where we make sourdough there is always a name for the starter. The last one was named Delilah. Then of course you have to feed Delilah to keep her healthy

 

[RetiredUnit1]

Have you named it yet? Every kitchen I have worked in where we make sourdough there is always a name for the starter. The last one was named Delilah. Then of course you have to feed Delilah to keep her healthy

You know, I captured some wild San Fernando sourdough in the winter of 2017. I don't have a name for it.... hmmmm..... It proofs better at room temp than a proofing box, so it's like a lager beer strain. But it smells more like Bourbon than anything else, very cherry/banana.. Not very sour, and makes fine bubbles instead of large ones. Very consistent. San Fernando Bourbon sourdough?? Rachael? hmmm.....

I start mine off by mixing 180g of flour with 135g of water, and a big honkin wad (at least 300g) of very sleepy starter out of the fridge on Monday morning. Then Monday night I feed it again with the same ratio, then a third time Tuesday morning. By this time it has become so active that it's is fully risen by three hours later.

This provides me with about 1100g of very active starter, I only need 856g but make more so I can get what I need quickly instead of scraping the sides.

At 8pm Tuesday night this goes into 1014g of water and 1108g of flour and proofs over night. At 9am I dump it into the Hobart C100 and begin adding 742g of flour mixed with 37g of salt and 50g of sugar a spoon full every eight seconds or so.

I stop when I only have 300g of that left, then I let it run for 45 minutes, scraping down ever 15 minutes. Rest 15 minutes, then add the rest of the mixture and let that run 15 minutes, then rest 15 minutes, then onto the work surface covered with 260g of flour and I knead by hand until most of that is mixed in and it starts to get sticky on the surface again.

Cut in half, weigh both, divide the difference in half and cut that off the larger piece and add to the smaller. Then one more quick kneading and into the 16" x 4" Pullman loaf pans. Normally both halves weight about 1945g at this time or about 8.5 pounds total weight.

Every three weeks I do this, lol, I eat a lot of bread. I've actually done it so much the recipe is memorized....