http://www.columbusunderground.com/forums/ ColumbusUnderground.com Messageboard en Wed, 10 Mar 2010 21:58:19 +0000 http://www.columbusunderground.com/forums/topic/what-s-cooking/page/63#post-280213 Sun, 07 Mar 2010 18:32:58 +0000 Rockmastermike 280213@http://www.columbusunderground.com/forums/ <blockquote><p><cite>michaelcoyote wrote <a href="http://www.columbusunderground.com/forums/topic/what-s-cooking/page/63#post-280197"> &gt;&gt; </a></cite>Tonight or tomorrow morning ok?</p> </blockquote> <p>sure! </p> http://www.columbusunderground.com/forums/topic/what-s-cooking/page/63#post-280197 Sun, 07 Mar 2010 15:34:25 +0000 michaelcoyote 280197@http://www.columbusunderground.com/forums/ <blockquote><p><cite>Rockmastermike wrote <a href="http://www.columbusunderground.com/forums/topic/what-s-cooking/page/63#post-280187"> &gt;&gt; </a></cite></p> <blockquote><p><cite>michaelcoyote wrote <a href="http://www.columbusunderground.com/forums/topic/what-s-cooking/page/63#post-280147"> &gt;&gt; </a></cite><br /> Just finished up my bread. I did a 5 day biga in the refrigerator, and then rolled out the rest of my dough not including salt. I let it rise for almost two days in the fridge and rolled it out, kneaded in the salt and proofed it for about 5 hours. I baked it in a preheated 450F oven for 10 minutes then turned it down to 400F for 20 minutes. I set a cast iron pan in the oven and added about a cup of water to the pan right after the bread was set in.<br /> I've not tasted the bread, but I'm guessing the biga and the long, low temperature ferment will give me a very tangy bread.<br /> <a href="http://twitpic.com/174iin" rel="nofollow">http://twitpic.com/174iin</a> </p></blockquote> <p>was just thinking... you know what would taste really good on that yummy looking bread?<br /> its here in my fridge if you want some... you helped make it, after all. </p></blockquote> <p>Why oh why didn't I look at this thread earlier.. We just went through a loaf with brunch, and I still have one left, but I'm sufficiently stuffed so as to not need a meal for a while. Tonight or tomorrow morning ok?</p> <p>ETA: I got just about the level of flavor I expected. Not quite a sourdough tangyness, but it was pretty good. It made for excellent toast. </p> http://www.columbusunderground.com/forums/topic/what-s-cooking/page/63#post-280187 Sun, 07 Mar 2010 13:30:14 +0000 Rockmastermike 280187@http://www.columbusunderground.com/forums/ <blockquote><p><cite>michaelcoyote wrote <a href="http://www.columbusunderground.com/forums/topic/what-s-cooking/page/63#post-280147"> &gt;&gt; </a></cite><br /> Just finished up my bread. I did a 5 day biga in the refrigerator, and then rolled out the rest of my dough not including salt. I let it rise for almost two days in the fridge and rolled it out, kneaded in the salt and proofed it for about 5 hours. I baked it in a preheated 450F oven for 10 minutes then turned it down to 400F for 20 minutes. I set a cast iron pan in the oven and added about a cup of water to the pan right after the bread was set in.<br /> I've not tasted the bread, but I'm guessing the biga and the long, low temperature ferment will give me a very tangy bread.<br /> <a href="http://twitpic.com/174iin" rel="nofollow">http://twitpic.com/174iin</a></p></blockquote> <p>was just thinking... you know what would taste really good on that yummy looking bread?</p> <p>its here in my fridge if you want some... you helped make it, after all. </p> http://www.columbusunderground.com/forums/topic/what-s-cooking/page/63#post-280147 Sun, 07 Mar 2010 03:16:08 +0000 michaelcoyote 280147@http://www.columbusunderground.com/forums/ <p>Just finished up my bread. I did a 5 day biga in the refrigerator, and then rolled out the rest of my dough not including salt. I let it rise for almost two days in the fridge and rolled it out, kneaded in the salt and proofed it for about 5 hours. I baked it in a preheated 450F oven for 10 minutes then turned it down to 400F for 20 minutes. I set a cast iron pan in the oven and added about a cup of water to the pan right after the bread was set in.</p> <p>I've not tasted the bread, but I'm guessing the biga and the long, low temperature ferment will give me a very tangy bread.</p> <p><a href="http://twitpic.com/174iin" rel="nofollow">http://twitpic.com/174iin</a> </p> http://www.columbusunderground.com/forums/topic/what-s-cooking/page/63#post-280130 Sat, 06 Mar 2010 23:57:52 +0000 Manatee 280130@http://www.columbusunderground.com/forums/ <blockquote><p><cite>Walker wrote <a href="http://www.columbusunderground.com/forums/topic/what-s-cooking/page/63#post-280039"> &gt;&gt; </a></cite><br /> JEALOUS!!! :O</p></blockquote> <p>Yeah, no kidding! That looks like heaven on a plate!! :0 </p> http://www.columbusunderground.com/forums/topic/what-s-cooking/page/63#post-280122 Sat, 06 Mar 2010 21:18:53 +0000 alexs 280122@http://www.columbusunderground.com/forums/ <p>For Those About to Smoke, We Salute You </p> http://www.columbusunderground.com/forums/topic/what-s-cooking/page/63#post-280095 Sat, 06 Mar 2010 17:23:23 +0000 Rockmastermike 280095@http://www.columbusunderground.com/forums/ <blockquote><p><cite>alexs wrote <a href="http://www.columbusunderground.com/forums/topic/what-s-cooking/page/63#post-280063"> &gt;&gt; </a></cite><br /> Totally off topic, this isn't what's cooking, this is what's cooked. Please ban this member until he brings a sample of said pastrami to the members of the board, for evaluation of his claims.</p></blockquote> <p>You have a point. I will be happy to provide samples to interested parties. </p> http://www.columbusunderground.com/forums/topic/what-s-cooking/page/63#post-280093 Sat, 06 Mar 2010 17:20:21 +0000 michaelcoyote 280093@http://www.columbusunderground.com/forums/ <blockquote><p><cite>alexs wrote <a href="http://www.columbusunderground.com/forums/topic/what-s-cooking/page/63#post-280063"> &gt;&gt; </a></cite></p> <blockquote><p><cite>Rockmastermike wrote <a href="http://www.columbusunderground.com/forums/topic/what-s-cooking/page/63#post-280059"> &gt;&gt; </a></cite><br /> Pastrami and Pork shoulder finished last night around 3am. The marbling in this blues creek brisket is absolutely marvelous when applied to pastrami!<br /> A head-to-head with a few slices of a popular store-purchased pastrami that I happened to have left over here (yeah, I eat a lot of pastrami... you got a problem widat?) were really not at all kind to the purchased stuff. I don't think I can buy that stuff anymore. Oh well! *grin*</p></blockquote> <p>Totally off topic, this isn't what's cooking, this is what's cooked. Please ban this member until he brings a sample of said pastrami to the members of the board, for evaluation of his claims.</p></blockquote> <p>As one of the taste testers, I'd say that RRM's Pastrami handily beat "Brand T". The pastrami he made was far more flavorful, and I'd say that the desalination steps and extra time in seasoning that RMM gives his pastrami a huge difference in the end product. </p> http://www.columbusunderground.com/forums/topic/what-s-cooking/page/63#post-280063 Sat, 06 Mar 2010 13:57:05 +0000 alexs 280063@http://www.columbusunderground.com/forums/ <blockquote><p><cite>Rockmastermike wrote <a href="http://www.columbusunderground.com/forums/topic/what-s-cooking/page/63#post-280059"> &gt;&gt; </a></cite><br /> Pastrami and Pork shoulder finished last night around 3am. The marbling in this blues creek brisket is absolutely marvelous when applied to pastrami!<br /> A head-to-head with a few slices of a popular store-purchased pastrami that I happened to have left over here (yeah, I eat a lot of pastrami... you got a problem widat?) were really not at all kind to the purchased stuff. I don't think I can buy that stuff anymore. Oh well! *grin*</p></blockquote> <p>Totally off topic, this isn't what's cooking, this is what's cooked. Please ban this member until he brings a sample of said pastrami to the members of the board, for evaluation of his claims. </p> http://www.columbusunderground.com/forums/topic/what-s-cooking/page/63#post-280059 Sat, 06 Mar 2010 13:47:49 +0000 Rockmastermike 280059@http://www.columbusunderground.com/forums/ <p>Pastrami and Pork shoulder finished last night around 3am. The marbling in this blues creek brisket is absolutely marvelous when applied to pastrami! </p> <p> A head-to-head with a few slices of a popular store-purchased pastrami that I happened to have left over here (yeah, I eat a lot of pastrami... you got a problem widat?) were really not at all kind to the purchased stuff. I don't think I can buy that stuff anymore. Oh well! *grin* </p> http://www.columbusunderground.com/forums/topic/what-s-cooking/page/63#post-280039 Sat, 06 Mar 2010 11:27:47 +0000 Walker 280039@http://www.columbusunderground.com/forums/ <p>JEALOUS!!! :O </p> http://www.columbusunderground.com/forums/topic/what-s-cooking/page/63#post-280034 Sat, 06 Mar 2010 11:17:12 +0000 swampkitty 280034@http://www.columbusunderground.com/forums/ <p>So P. bought me this beautiful piece of sushi-grade ahi tuna at Huffman's Market ($12/lb, can you believe it? Awesome!) and I was at a loss as to what to do with it, until I found this recipe for a salad topped with avocado slices, sesame seed crusted pan seared tuna, wasabi mayo, anago, and masago. OMG, heaven. Gonna make this at least once a week. It's the kind of little splurge that's totally worth it, and the fact it's mostly healthy is a bonus.</p> <p><img src="http://farm5.static.flickr.com/4043/4409886767_00384e5fa8.jpg"> </p> http://www.columbusunderground.com/forums/topic/what-s-cooking/page/63#post-279856 Fri, 05 Mar 2010 13:22:49 +0000 alexs 279856@http://www.columbusunderground.com/forums/ <p>I'm having a salad with an odd dressing.</p> <p>Yesterday I made a cuke salad, and I thought I'd experiment with a plain yogurt dressing with some dill-infused vinegar, and capers. Now I think I know why you don't hear a lot about yogurt-vinegar dressings.</p> <p>I shelved that and made a more traditional dressing of yogurt, with dill and salt. That worked out fine.</p> <p>But I still had that little tub of the weird dressing. So today I mixed a few spoonfuls of it with some ranch dressing, more capers, garlic powder, black pepper, and a bit of dried red habanero flakes.</p> <p>And so, Sour Dill Ranch Dressing was born. </p> http://www.columbusunderground.com/forums/topic/what-s-cooking/page/63#post-279828 Fri, 05 Mar 2010 12:29:17 +0000 Mercurius 279828@http://www.columbusunderground.com/forums/ <blockquote><p><cite>Rockmastermike wrote <a href="http://www.columbusunderground.com/forums/topic/what-s-cooking/page/63#post-279820"> &gt;&gt; </a></cite><br /> 6 lbs of pastrami and 5 lbs of pork shoulder in the smoker today.<br /> Been working on improving my pastrami recipe a bit, this time starting with Blues Creek beef and curing it (carefully) by hand in a spiced brine instead of using pre-cured corned beef as the base ingredient. My last batch was good, but I expect this approach will give more control over the quality of the meat.</p></blockquote> <p>I bought a 15lbs Blues Creek Berkshire Ham last Saturday and have had it curing in 4lbs of kosher salt since then. Ruhlman says a day for every pound of meat then hang it to dry in a cold dark place (coal room.) I'm going to try to let it age for a year. </p> http://www.columbusunderground.com/forums/topic/what-s-cooking/page/63#post-279823 Fri, 05 Mar 2010 12:25:15 +0000 alexs 279823@http://www.columbusunderground.com/forums/ <p>I was at Thurns this morning and they were running the smoker for cheese, the smell of woodsmoke was blowing across Greenlawn. </p> http://www.columbusunderground.com/forums/topic/what-s-cooking/page/63#post-279820 Fri, 05 Mar 2010 12:21:47 +0000 Rockmastermike 279820@http://www.columbusunderground.com/forums/ <p>6 lbs of pastrami and 5 lbs of pork shoulder in the smoker today. </p> <p> Been working on improving my pastrami recipe a bit, this time starting with Blues Creek beef and curing it (carefully) by hand in a spiced brine instead of using pre-cured corned beef as the base ingredient. My last batch was good, but I expect this approach will give more control over the quality of the meat. </p> http://www.columbusunderground.com/forums/topic/what-s-cooking/page/63#post-278766 Mon, 01 Mar 2010 17:44:13 +0000 DonnaTate 278766@http://www.columbusunderground.com/forums/ <blockquote><p><cite>Manatee wrote <a href="http://www.columbusunderground.com/forums/topic/what-s-cooking/page/62#post-278733"> &gt;&gt; </a></cite></p> <blockquote><p><cite>DonnaTate wrote <a href="http://www.columbusunderground.com/forums/topic/what-s-cooking/page/62#post-278728"> &gt;&gt; </a></cite><br /> I could go for some pierogi's right now. Where's the Pierogi King when you need him?? </p></blockquote> <p>If YOU don't know I'm sure we don't either ;)<br /> P.S. Please start training the Pierogi Prince early</p></blockquote> <p>The Prince has to take all the credit for the bacon pierogi. Silly pregnancy cravings! I'm sure he'll be making them before we know it. He's always talking about wagyu beef. Waaaagoooo, waaaagoooo!! I knew his first word would be food related LOL </p> http://www.columbusunderground.com/forums/topic/what-s-cooking/page/63#post-278756 Mon, 01 Mar 2010 16:58:46 +0000 michaelcoyote 278756@http://www.columbusunderground.com/forums/ <blockquote><p><cite>0Angle wrote <a href="http://www.columbusunderground.com/forums/topic/what-s-cooking/page/63#post-278752"> &gt;&gt; </a></cite></p> <blockquote><p><cite>michaelcoyote wrote <a href="http://www.columbusunderground.com/forums/topic/what-s-cooking/page/63#post-278748"> &gt;&gt; </a></cite><br /> Little known fact: Pirogi dough can be pressed into service to make haluski (cabbage and noodles). In fact, that might happen reeeal soon now.</p></blockquote> <p>I made haluski last night! Used egg noodle recipe though...<br /> 2 eggs + 2 yolks (pastured eggs rule! even in winter)</p></blockquote> <p>yeah. really any excuse for haluski (or halusky for that matter) :-) </p> http://www.columbusunderground.com/forums/topic/what-s-cooking/page/63#post-278752 Mon, 01 Mar 2010 16:49:40 +0000 0Angle 278752@http://www.columbusunderground.com/forums/ <blockquote><p><cite>michaelcoyote wrote <a href="http://www.columbusunderground.com/forums/topic/what-s-cooking/page/63#post-278748"> &gt;&gt; </a></cite><br /> Little known fact: Pirogi dough can be pressed into service to make haluski (cabbage and noodles). In fact, that might happen reeeal soon now.</p></blockquote> <p>I made haluski last night! Used egg noodle recipe though...<br /> 2 eggs + 2 yolks (pastured eggs rule! even in winter) </p> http://www.columbusunderground.com/forums/topic/what-s-cooking/page/63#post-278748 Mon, 01 Mar 2010 16:42:46 +0000 michaelcoyote 278748@http://www.columbusunderground.com/forums/ <p>Little known fact: Pirogi dough can be pressed into service to make haluski (cabbage and noodles). In fact, that might happen reeeal soon now. </p>