Ok bread makers, here's your assignment:

i'm not raising, but i flat call your bet with beer made from the wild yeast found in the brewmaster's beard.
https://en.wikipedia.org/wiki/Rogue_Beard_Beer

^ No thanks on any of that. That being said my sourdough biscuits may very well be fermenting in my COVID beard.

I think I might finally have closure to my sourdough biscuit dilemma. I found a recipe that called for adding 120 grams of sourdough starter, 1cup of milk and a cup of flour the night before and letting it sit. This worked like a charm. You than add another 1 1/2 cups of flour along with a bit of salt, sugar and baking powder and soda.

Will do again.

Those look really good.

Nice looking biscuits nit...cool to see the progression

Nicely done!

Thanks everyone got to the point where I was afraid I was spamming the thread with my weekly biscuit posts recipe.

Recipe I used this time.


https://fromthefamilytable.com/2012/...-biscuits/amp/

sexy biscuits and great cook on those eggs as well.
looking forward to your gravy trip report with those as the vehicle.

A few recent meals

Brisket point was on sous vide for about 40 hrs iirc followed by about 3 hours on smoker. With Brussel sprouts, red onions and bacon air fried

Got some beef ribs on sale that turned out great. Mike Mills magic dust is spot on for beef ribs

Some kabobs. Found a Hawaiian marinade that was easy to put together for chicken kabobs. Actually used a marinade for beef kabobs as well. Usually don’t marinade kabobs, but after these I think that will change

I def need to get better at pics, lighting and plating. How’d you all learn to take such great pics. Lurked this forum for a long time and now that I downloaded Tapatalk hope to contribute more


Sent from my iPhone using Tapatalk

I encourage and support your contribution(s).

This article/interview might come off as rather elitist and pretentious, and to an extent it probably is, but I found myself nodding my head jn agreement to several points.

https://www.luxeat.com/blog/a-theory-of-ingredients/

Seems like it's just basically just reiterating that it's always best to use top-quality fresh local ingredients? Doesn't seem too controversial to me.

idk just showing up and throwing a ton of great looking meat pics. I approve.

+1

Some basic ass meat pics here. I usually just roast or cook some kind of veggie to go with these.

Grilled a pork loin, it was good. this seasoning is delicious I use it on chicken and pork religiously. Probably go through a bag every few weeks, wish they'd sell it in bulk.

Been smoking ribs quite a bit recently, they've been good but I don't have the patience to let them go a little longer, most of the meat pulls clean off the bone with a bite but in thicker spots i still get some residue left.

Smoked a small pork shoulder

Some pork belly I cured and smoked to make bacon

A few pounds of creamy mashed potatoes for lunches and quick dinners

So my 9 (almost 10) year old daughter has gotten into cooking and baking. Woke up this morning to this.

"So dad, I decided to sift the powdered sugar on because it thought would do it evenly"

"And it didn't call for mint but I added a little vanilla to the mix and some mint on top because I thought they'd be good additions"

For the million ways I know I'm messing these kids up through my parenting, I consider this a win

#kidBrag

Awesome!

lol, very nice! pass along kudos to her!

Wow that's pretty cool. That french toast looks legit

Awesome foobar.

yeah, that's some elite looking french toast.

Made a couple mini sicilians for my parents tonight, came out great

oooh, sexy!