jessenator
Well-known member
Did you do a panzanella (spelling…?) too? I tried a root veg mash, but didn't turn out quite the way i wanted
What's for dinner?
- Thread starter Pauleo1214
- Start date
No, but it looks awesome. For Thanksgiving I make my mom/grandmother's chicken and dressing.
I'll have to try the panzanella this year if I can fit it in the schedule.
phantom
Active member
Not sure I could have sold the brown bread, lol
phantom
Active member
It's just my wife and I now so I don't cook as much anymore, but last night we had muffeletta paninis on Italian sub style rolls. I make my own olive mix from back in my scicillys pizza days. There is not so much bread and you would have on a regular muffeletta.
I do enjoy making chili which leads to chili dog Tuesday. I like my chili dogs with coleslaw and fresh japeleno peppers.
Today's football feast will be Johnsonville brats saurkraut and grilled corn on the cob Mexican style. Thw grilled corn fro the Milwaukee fair is my favorite but my wife likes Mexican street corn. Go Saints.
I do enjoy making chili which leads to chili dog Tuesday. I like my chili dogs with coleslaw and fresh japeleno peppers.
Today's football feast will be Johnsonville brats saurkraut and grilled corn on the cob Mexican style. Thw grilled corn fro the Milwaukee fair is my favorite but my wife likes Mexican street corn. Go Saints.
drgonzo1969
Well-known member
Boobies! 
Edit: please excuse the dirty oven mits in the background
Edit: please excuse the dirty oven mits in the background
Last edited:
drgonzo1969
Well-known member
If only I had a big ass mixer like @RetiredUnit1’s Hobart with extra bowls… I could have made a a much larger pair of bread boobs
RetiredUnit1
Well-known member
I've been using the silicone ones, washable! You cannot feel the heat at all with them either.
I made sourdough with my new Hobart A200D yesterday; all aluminum and 70 pounds lighter than the 204 pound steel A200.
What a joy. I was using a 10 quart Hobart C100 with the old style dough hook which wobbles all over the place.
The spiral dough hook I got keeps it balanced, and works the dough SO much better. Clay like consistency after 45 minutes. Weigh, flatten, roll and pan. Boom. Easy as pie. Like a dream come true, and the dough didn't get heated up like the overworked C100.
I forgot to set the timer during oven preheat and they went over the sides, so had to trim the ears off before slicing. Makes great bread sticks, lol. I just cannot believe how much better the bread came out with the spiral hook. SO elastic and I'd swear it tastes better too. Better gluten development I guess.
The last picture shows the THREE bowls they sent me when I ordered just one. It came with a bowl but HEY I wanted SHINY NEW! I told the seller, they didn't care. "Enjoy the free two bowls." I think maybe it's a drop ship, 'cuz they didn't care at all.
RetiredUnit1
Well-known member
For breakfast, a grilled jack cheese sandwich with homemade sourdough on my NEW sunflower plates from Target! Egg white allergy, raises my BP, does terrible things to my digestion. Grilled Jack is amazingly close in texture and taste to egg, especially after adding a little Tabasco sauce.
I got both of their sunflower styles. Total $70 w/tax/shipping for all eight plates. Heavy stoneware, good stuff....
I got both of their sunflower styles. Total $70 w/tax/shipping for all eight plates. Heavy stoneware, good stuff....
Nostradoomus
Well-known member
what rules
RetiredUnit1
Well-known member
My wife said she wanted yogurt, Swiss cheese and fruit for breakfast. This was in 2011....
Fish
Member
score it on a hard bias with a super sharp knife after the second proof(bakers use a razor blade) They look awesome did you use steam in the beginning that will give you the crusty goodness!! Much respect for bakers!
Fish
Member
lol nah man just scratched up plates, and your right it’s easy to say that but you do have to feed em. I feel the pain though I worked in kitchens my whole life and used to create memories for people with food. Now I gotta threaten a three year old with a round house kick over a brussel sprout. Best of luck to you and your wife
giovanni
Well-known member
Lots of steam at the beginning yeah! That’s key to oven spring although I found that getting the dough just right is the most important thing. I use a lame for scoring. I think I have been scoring at too steep of an angle, should be almost parallel to the loaf. Also the lame feels not sharp enough (it gets stuck in the dough) and I don’t have a good way to sharpen it which is annoying.
RetiredUnit1
Well-known member
I use the same nylon scraper that I use to remove the dough from the bowl. Since I'm making the 16" long loaves, I start from the middle and go to the side, rotate the pan 180 and repeat. I stand perpendicular to the pan, instead of looking at it long-ways.
These are great tools because they're naturally slick! Tough as hell too.
jessenator
Well-known member
Snatched from the jaws of defeat…
Fettuccine and baked meatballs of beef, pork andlamb, bison. Couldn't find any anywhere. Butternut squash from the garden, and 'murican style garlic bread 
The pasta was al dente, as it should be. The meatballs took far longer than I've ever experienced. Gonna do convection bake next time. Mistimed it all, but in the end it came together.
Fettuccine and baked meatballs of beef, pork and
The pasta was al dente, as it should be. The meatballs took far longer than I've ever experienced. Gonna do convection bake next time. Mistimed it all, but in the end it came together.
Pauleo1214
Well-known member
Minion pizza, anyone?
