Armed Polite Society
Main Forums => The Roundtable => Topic started by: mtnbkr on October 27, 2013, 02:00:09 PM
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I pulled the last of the green 'maters from the garden yesterday and found a good recipe for Salsa Verde. Yesterday morning, I started a batch of bread with a simple recipe I found in my latest issue of Urban Farm magazine (the dough had to sit for 12-20hrs). Last night, SWMBO got a batch of her apple butter going in the crock pot. We started this morning by canning the apple butter, then I got started on the bread. It needed some light kneading, then it had to rest for 2hrs. While that was doing its thing, I got the salsa going. By the time the salsa was ready to can, the bread was ready to put into the oven inside an enameled cast iron dutch oven. I spent the next hour canning salsa and tending to the bread.
The salsa...
Damn! That stuff is good. I had some pork BBQ left over from my grandfather's birthday party (he cooks a hog every year on his birthday), so I warmed that up and put a generous amount on corn tortillas with a spoonful of the salsa on top. I might have to hurt someone that's so damn good!
Now where's my apron...
Chris
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Didn't you just rebuild a chainsaw a couple of days ago? That oughtta keep your man card in good standing through a few days of Betty-Crocker-izing.
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Didn't you just rebuild a chainsaw a couple of days ago? That oughtta keep your man card in good standing through a few days of Betty-Crocker-izing.
He still keeps his man card since he was making salsa.
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And he's got a motorcycle in his garage.
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And he's got a motorcycle in his garage.
Nope, two bicycles and a minivan.
Chris
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How'd the bread turn out??? I'm trying to find a good rustic (bubbly) bread recipe
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How'd the bread turn out??? I'm trying to find a good rustic (bubbly) bread recipe
Great. Slightly yeasty with a chewy texture. Outside is nice and crusty. It would be a great companion to stew or soup.
Chris
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Last night, I made shrimp ettoufete with bakery bought bread, and box mix brownies topped with homemade vanilla ice cream and hot fudge.
Why is any man card in jeopardy for cooking well? I lawys found it impressed the ladies, and helped concine SWMBO that I was a keeper.
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How'd the bread turn out??? I'm trying to find a good rustic (bubbly) bread recipe
Take a look over here
http://www.motherearthnews.com/shopping/detail.aspx?itemnumber=3955 (http://www.motherearthnews.com/shopping/detail.aspx?itemnumber=3955)
The book is worth it bt cheaper from Amazon.
http://www.motherearthnews.com/real-food/artisan-bread-in-five-minutes-a-day.aspx#axzz2iyqTVRtD (http://www.motherearthnews.com/real-food/artisan-bread-in-five-minutes-a-day.aspx#axzz2iyqTVRtD)
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Take a look over here
http://www.motherearthnews.com/shopping/detail.aspx?itemnumber=3955 (http://www.motherearthnews.com/shopping/detail.aspx?itemnumber=3955)
The book is worth it bt cheaper from Amazon.
http://www.motherearthnews.com/real-food/artisan-bread-in-five-minutes-a-day.aspx#axzz2iyqTVRtD (http://www.motherearthnews.com/real-food/artisan-bread-in-five-minutes-a-day.aspx#axzz2iyqTVRtD)
I second RKL's suggestion, this makes a good bread!
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I think the canning and urban farming aspect keeps it out of the Suzie Homemaker category. Chris is more mountain man lost-in-suburbia.... :laugh:
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And here I spent the entire weekend digging post holes and building a big-assed fence...
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^ Brute.
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Last night, I made shrimp ettoufete with bakery bought bread, and box mix brownies topped with homemade vanilla ice cream and hot fudge.
Why is any man card in jeopardy for cooking well? I lawys found it impressed the ladies, and helped concine SWMBO that I was a keeper.
Personally, I vote men who can cook EARN man cards with every tasty meal.
And just grilling the steaks doesn't count. Any caveman should be able to do that well.
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Personally, I vote men who can cook EARN man cards with every tasty meal.
And just grilling the steaks doesn't count. Any caveman should be able to do that well.
You'd think. But I know a lot of men who suck at grilling.
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Personally, I vote men who can cook EARN man cards with every tasty meal.
And just grilling the steaks doesn't count. Any caveman should be able to do that well.
Fired up the smoker yesterday morning.
Once it was loaded up with apple wood chips, it got both racks stuffed with a pork shoulder roast, one nice lake trout, several seasoned russet potatoes, and several pounds of salmon fillets.
The pork shoulder was injected with my mix of apple cider, white vinegar, worcestershire sauce, and salt. Then it was patted down in A1 dry rub before going into the smoker for 8 hours.
The potatoes got poked with a fork, drizzled in olive oil, with fresh ground black pepper and sea salt applied before getting wrapped up in foil and living in the smoker with the pork shoulder.
The trout and salmon were simply sprinkled with ground sea salt and allowed to do their thing in the smoker for about 4 hours. I consider this my contribution to multi-tasking.
I took care of Sunday night dinner, and have smoked trout and smoked salmon to share with medium cheddar and club crackers this week! =D
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You'd think. But I know a lot of men who suck at grilling.
Exactly.
Those "men" should never even be issued any man cards.
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RKL et als: Thanks for the link, I'll certainly check that out! I'm a pretty good cook, but rustic bread has eluded me. =(
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It really is pretty easy to make GOOD bread. Do use a baking stone.
And, get real butter to smear on it. that artificial stuff is an abomination when used on good bread.
Bonus if you use fresh milled whole wheat flour/grains.
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Sunday night, I made a batch of fig jam using figs from the tree in my backyard.
Dayum, it is good.
Next batch though, I'm going to use more figs and less sugar. I'd prefer a stronger fig flavor than what I got in this batch.
Chris
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Bread - the bad, the ugly, and the sorta good. Also some winners.
https://adaptivecurmudgeon.wordpress.com/
stay safe.
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RKL: I do use a stone & butter & my bread's good; just not what I want as far as texture goes! I want bubbles, dang it!
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Try the slow rise method. The Artisan Bread in 5 Minutes A Day book champions it. You can also find some of those recipes on the Mother Earth News website.
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And it's almost time for me to start my yearly batch of sauerkraut.
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I'm a little behind the curve so far this year. All I've managed is 4 loaves of honey wheat sandwich bread and 1 big batch of from scratch cinnamon rolls.
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Got two loaves of bread proofing this morning.
One is regular yeast bread recipe from Artisan Bread in 5 Minutes a Day and the other is sourdough from a culture I've been building for a week. The overnight rise on the sourdough was pretty good. It won't go in the oven for a couple of hours yet.
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How appropriate this thread just came back.
In reference to the man card issue and cooking.
The reason I am so adimat that men who cook well earn man cards is because I live with one that I don't allow to use my pots and pans or the crockpot.
He is allowed to use one very solid and indestructable pan, one crappy pot, a kettle and the microwave (and I'd ban him from the microwave if I wasn't positive he'd starve to death)
Today, I had to corner him and interigate him on past and future big batch meals. I like to do the cook up a large meal on the weekend, portion it out in containers and stock the fridge with them to be heated and eaten during the following week.
But I also hate leftovers with a firey passion and, as he tends to contribute to my grocery money when I do this, I try to make stuff he likes so it all gets eaten.
Todays interigation partially involved some stew cabbage and kielbasa stuff I made. During the initial conversation, Dad gave it a positive but vague reveiw.
Only to reappear, later...
"Hey, that cabbage stuff? You know you should do? Make it with corned beef! Or pork!"
"Well, I've never done anything with corned beef before..."
"Well, you should learn!"
"Dad, I don't really like corned beef."
"Oh, well..."
And then he wandered off, all sad clown.
While I would love to snark back that if he wants corned beef he can learn to make it himself, the result would be Dad in the kitchen. Dad in the kitchen burning food, destroying cookwear and I'd get to clean up the mess afterwards.
*sigh* so, now I feel bad and will eventually have to break down and cook him cabbage and corned beef.
Maybe, if I find something that involves lots of spinich he'll forget about it.
At least he knows better then to ask for Spam.
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Had enough extra sourdough culture for sourdough pancakes. Yummy.
1st loaf is in the oven, 2nd to go in soon. Next on the agenda- Rum Cake for the social at the marina this evening.
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Bread is done.
the sourdough is dang good. My dough was a little slack and it spread out more than I'd have liked but it's still dang good.
Sourdough on the right, regular on the left.
(https://armedpolitesociety.com/proxy.php?request=http%3A%2F%2Fi23.photobucket.com%2Falbums%2Fb398%2FFLHRI-OK%2F001-15.jpg&hash=26b6d158eaf04b53c108d533339b3cc201e5a925) (http://s23.photobucket.com/user/FLHRI-OK/media/001-15.jpg.html)
Sourdough
(https://armedpolitesociety.com/proxy.php?request=http%3A%2F%2Fi23.photobucket.com%2Falbums%2Fb398%2FFLHRI-OK%2F005-6.jpg&hash=e57e2f7a9070bfc1f7ff20cf2701617f8c99f82f) (http://s23.photobucket.com/user/FLHRI-OK/media/005-6.jpg.html)
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ruum caks dnns now
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Got a loaf of "Pillsbury's Classic Italian" in the oven as we speak (or type?). Like the looks of your sourdough, nice texture. Gotta get that book!
Bon appetite!
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The sourdough recipe came fom a different source.
Classic Sourdoughs (Ed Wood) available from Amazon on the kindle and has a good bit of info on the website - http://www.sourdo.com/ (http://www.sourdo.com/)
Variety is the spice of life.
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My Sonoma Bread book has a sourdough recipe, just don't think I have the patience.