Sneakeater Posted January 23 Share Posted January 23 1 hour ago, voyager said: These fried pickles have legs. This sounds like a line of dialogue from a 1950s monster movie. Quote Link to post Share on other sites
small h Posted January 23 Share Posted January 23 Giant bowl of miso noodle soup with stuff. The sort of thing you get at, say, Nice Green Bo and think, I'm never gonna finish this. And then you do! These tofu shirataki noodles aren't half bad. Quote Link to post Share on other sites
Diancecht Posted January 23 Share Posted January 23 orecchiette with sausage and broccoli; oranges and potato chips for dessert Quote Link to post Share on other sites
voyager Posted January 24 Share Posted January 24 By request, bits-and-pieces salad plates. Stuffed and not-stuffed egg, fresh mozzarella, beets, sauteed tofu, sauteed potatoes, scorched scallions Quote Link to post Share on other sites
small h Posted January 24 Share Posted January 24 Plate buffet! I love those. 1 Quote Link to post Share on other sites
Diancecht Posted January 24 Share Posted January 24 orange salad with medjool dates and preserved lemon; lamb meatballs with tahini sauce and roasted cauliflower. Quote Link to post Share on other sites
joethefoodie Posted January 24 Share Posted January 24 Celebrating an upcoming championship game... Meatballs and sauce with Parmigiano. Some green things. Focaccia, and check out that crumb! And @voyager - this was as close to Liguria Bakery's focaccia as I've gotten in a long time. Pizza. Both made from an almost to the recipe Jim Lahey dough. No knead, overnight ferment, very little proof. Quote Link to post Share on other sites
Anthony Bonner Posted January 24 Share Posted January 24 what was the hydration and bakers % of olive oil? I swagged a foccacia last night. Tasted great, but too much oil so the crumb was less open than I wanted. Quote Link to post Share on other sites
voyager Posted January 24 Share Posted January 24 1 hour ago, joethefoodie said: Focaccia - this was as close to Liguria Bakery's focaccia as I've gotten in a long time. Beautiful! But you're tough on yourself. I'd settle for your "not so close to Liguria". Quote Link to post Share on other sites
joethefoodie Posted January 24 Share Posted January 24 2 hours ago, Anthony Bonner said: what was the hydration and bakers % of olive oil? I swagged a foccacia last night. Tasted great, but too much oil so the crumb was less open than I wanted. The hydration was right around 73%, but no olive oil in the actual dough. Just coated the baking pan with olive oil when I put the portion of dough for the focaccia in it, and then poured some on top as I smushed the dough out. None in or on the pizza at all. Quote Link to post Share on other sites
joethefoodie Posted January 24 Share Posted January 24 I should add - with King Arthur bread flour. Overnight fermentation (12+ hours), practically no knead, and no proof for the pizza. The focaccia spent around 45 minutes in the pan before baking. The no-proof thing was nice except I had trouble stretching the pizza dough; it kept wanting to shrink back. Quote Link to post Share on other sites
StephanieL Posted January 25 Share Posted January 25 Soup with Italian sausage (trying to clear out the freezer supply backlog), RG mantequillas, and broccoli greens from our garden. The mirepoix also came from our garden, and the "stock" was just the bean broth. Quote Link to post Share on other sites
voyager Posted January 25 Share Posted January 25 1 hour ago, StephanieL said: Soup with Italian sausage (trying to clear out the freezer supply backlog), RG mantequillas, and broccoli greens from our garden. The mirepoix also came from our garden, and the "stock" was just the bean broth. Beautiful soup. Quote Link to post Share on other sites
small h Posted January 25 Share Posted January 25 Mexican-ish shrimp salad (with a little too much jalapeno - hello!). And roasted oyster mushrooms and eggplant that shrunk down a little more than I expected. With some peanut sauce left over from takeout a while back, that was mysteriously still fine. Quote Link to post Share on other sites
Behemoth Posted January 25 Share Posted January 25 Swedish meatballs from the freezer, instant mashed potatoes because I just can’t even and Brussels sprouts roasted in duck fat. (if the trick to getting children to eat leafy green veg is to roast in duck fat I have no problem with that.) 2 Quote Link to post Share on other sites
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