My wife came home from wegmans and informed me that she didnt plan on cooking today, that she "just bought some things to snack on". I get out of the shower and this is on the counter.
My wife came home from wegmans and informed me that she didnt plan on cooking today, that she "just bought some things to snack on". I get out of the shower and this is on the counter. View attachment 154663
So this is how I started doing the LegoLamb about 5 years ago-
Not butterflied, but separated into natural quadrants-
More surface area, and you can also cook to dif temps, for people who don’t know how to eat meat.
Standard overnight marinade: white wine, olive oil, lemon juice, mustard, garlic and rosemary.
No pic of the full plate of sliced meat, went too quick.
Forgot my finishing salt, so a little lemon and a splash of kosher salt before serving.
I've discovered I am at least part duck, and what's worse: I've learned how to make bread WELL
"quick" French Bread, approx. ~70% hydration, with extra helping of wheat gluten. Could've managed more water, but it was getting up there/I didn't trust being able to get it off the linen after rising. Probably could have gotten ~75% with the amount of gluten. Very chewy, tough--but thin--crust.
Unleavened quick bread. 5 minutes to mix, straight into the oven for an hour.
(it is somewhere between a biscuit and a pancake!) - but it worked great at soaking up
the ham and lentil soup (not pictured, but made from leftover ham from NYE.)
Whipped-up a topping for @jmanic's steak. I wanted shredded horseradish, the wife wanted creamy.
So i made creamy. It grows like a weed, and the deer don't eat it, so put some in your garden.
An unorthodox way to make my steak on the air fryer with only 10 minutes on super convection to burn the fat layer on the side of the steak, with a total of 1 hour at 385° F. ...it came out juicy and with the fat toasted that it was delicious ... definitely making it again 😃 PS: no dry rub today, just Andean white salt flakes and cracked Rainbow peppercorns... just noticed the Andean salt is not too salty which is perfect for any steak.
Wifey still in the hospital after knee replacement so checked out the new taco place (tacos, craft beer and tequila bar) 2 miles from our house. Wow, best tacos I've had in years - maybe ever
Mushroom farro* soup made with the corned beef stock and adult grilled jesuses on sourdough.
As you can see I hacked the grilled cheeses, but Mrs Manic pulled out the win on the soup.
*spellczech corrected farro to “farts”. Lol.
AI is uncanny these days.
Practicing both free-form loaves, and working with sourdough. First loaf was too manhandled, and did not have much in the way of 'artisan' crumb.
Loaf was handled minimally once the proofing/dividing was done (I think it had maybe 4-5 prods during the folding to get it to sit nicely. Need to get some polypropylene proofing tubs so I can use less oil--it's soaking into the flour on my board and rendering the shaping a nightmare). Success level: 90%. Forgot to turn convection on, didn't go quiiiite long enough, and sprayed a little too much water on top, so crust was a bit soft: