Cooking and Dining

columbia
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Cooking and Dining

Postby columbia » Sat Feb 10, 2018 2:35 pm

I discovered that a halal shop opened up a week ago. I’m now we’ll stick with legit pita (from Jacksonville) and ajvar (from Turkey).

columbia
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Cooking and Dining

Postby columbia » Sun Feb 18, 2018 2:35 pm

I’m trying to convince my parents to use something like Freshly for some of their meals each week.

Anyone here with firsthand experience on the quality?

DigitalGypsy66
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Postby DigitalGypsy66 » Mon Feb 19, 2018 8:27 am

We’ve used Blue Apron a few times - coupons or first time customer discounts. The quality is excellent, but it’s hard to find a meal that all four of us would like. Probably not an issue for your parents though.

count2infinity
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Postby count2infinity » Tue Feb 20, 2018 7:08 pm

Perfect evening for grilling. Grilled some chicken thighs that had been marinading in a white balsamic vinaigrette for the day, grilled asparagus (just EVOO, salt and pepper), and a spinach cheese farro risotto. I can't wait for spring veggies and farmers markets to return (I know... I have a ways to wait).

columbia
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Postby columbia » Wed Feb 21, 2018 3:36 pm

Just did a backing for a 1 liter version:


columbia
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Postby columbia » Wed Feb 21, 2018 7:21 pm

That little Japanese style grill I bought is super. I boiled (for real) some Italian hot sausage last night and it was less than 5 minutes on the grill - and well charred. It can really crank out the heat, given the contracted space. That was a clutch $25 purchase.

I’ve been using apple wood, as it is fragrant but still mellow.

tifosi77
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Postby tifosi77 » Wed Feb 21, 2018 7:52 pm

:thumb:

Did you end up getting the round one?

columbia
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Cooking and Dining

Postby columbia » Wed Feb 21, 2018 7:57 pm

Yes sir!

count2infinity
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Postby count2infinity » Wed Feb 21, 2018 8:13 pm

Kenji Alt Lopez is currently on Guy's Grocery Games on food network... Tif should be pleased.

tifosi77
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Postby tifosi77 » Wed Feb 21, 2018 8:27 pm

Kenji has his moments. Guy does not.

count2infinity
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Postby count2infinity » Wed Feb 21, 2018 8:31 pm

Guy's Grocery Games is one of the best shows on Food Network, and Kenji has one of the best food blogs out there... I'm watching and enjoying it. Sue me.

count2infinity
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Postby count2infinity » Wed Feb 21, 2018 8:35 pm

*best competition show. I just realized I didn't specify that.

columbia
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Postby columbia » Wed Feb 21, 2018 8:48 pm

I like my vegetables jut barely cooked, but hate al dente pasta.

Go figure.

columbia
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Postby columbia » Fri Feb 23, 2018 9:08 pm

Chicken hanging out in yogurt marinade al night for tandoori grilling tomorrow.

count2infinity
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Postby count2infinity » Sat Feb 24, 2018 12:08 pm

I put together a 90% hydration dough last night for pizza tonight. Typically I do a 75% (dodint, I believe that's the recipe that I gave you), but I wanted to get a much higher hydration a go. It's sticky as hell, but hopefully it results in a super bubbly, chewy dough. It'll be a pesto, tomato, chicken sausage pizza. Will report back this evening.

count2infinity
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Postby count2infinity » Sat Feb 24, 2018 5:43 pm

Update:

Quite good. I'm not sure if it's worth the hassle of working with such sticky dough. I'd bump it back down to 80% or so to get the nice, bubbly/chewy crust but still have a workable dough.

Image

Image

tifosi77
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Postby tifosi77 » Sat Feb 24, 2018 6:06 pm

That looks outstanding. :thumb:

Best pizza I ever had is from Tony's Pizza Napoletana. This is his home oven dough recipe.

7g fresh yeast, or 2.3g active dry yeast
70g warm water
453g 00 flour, plus more as needed for the bench
10g diastatic malt (omit if using an oven/grill that can get over 800F)
210g ice water
90g Poolish (no idea what this is; though it was a slur the first time I read it)
10g fine sea salt

His matching recipe for tomato sauce :
2 28-oz cans of San Marzano tomatoes
Fine sea salt to taste

House-made mozz
680g water, plus 2.25 kg
140g kosher salt
710g ice
455g mozz curd

count2infinity
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Postby count2infinity » Sat Feb 24, 2018 6:17 pm

Poolish is just a starter.

I see that kind of recipe all the time. Ever since I tried a high hydration dough, I’ll never go back. That one is only 62ish%.

columbia
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Postby columbia » Sun Feb 25, 2018 10:52 am

Chocolate and mustard beef stew; good for the pressure cooker folks...


https://m.facebook.com/story.php?story_ ... 5489440852

columbia
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Postby columbia » Sun Feb 25, 2018 10:53 am

Chicken hanging out in yogurt marinade al night for tandoori grilling tomorrow.
This turned out super well and will do again.

the wicked child
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Postby the wicked child » Sun Feb 25, 2018 11:43 am

Anyone have a spatzel recipe? @count2infinity?

count2infinity
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Postby count2infinity » Sun Feb 25, 2018 12:36 pm

Anyone have a spatzel recipe? count2infinity?
I've made it once. Used this recipe: http://thewanderlustkitchen.com/homemad ... -spaetzle/

It was a recommendation from my brother in law. It turned out great, but I made a smoked gouda sauce to toss them in and topped it with bacon, so I mean, anything could have tasted good with that.

the wicked child
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Postby the wicked child » Sun Feb 25, 2018 2:14 pm

Excellent. Thanks.

shmenguin
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Postby shmenguin » Sun Feb 25, 2018 2:46 pm

Chicken hanging out in yogurt marinade al night for tandoori grilling tomorrow.
This turned out super well and will do again.
Chicken tikka kabobs. Look em up.

columbia
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Postby columbia » Sun Feb 25, 2018 4:28 pm

Made some pico de Gallo to go on grilled swordfish + cinnamon infused jasmine rice + sugar snap peas.

It’s 80 degrees, so might as well start the summer cooking.

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