Search found 4052 matches

by Linda Baehr
September 29th, 2020, 8:25 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: MUNSTER RÖSTI
Replies: 6
Views: 138

Re: MUNSTER RÖSTI

It's like fancy smothered and covered hash browns! LOL

Yummy though.
by Linda Baehr
September 26th, 2020, 5:08 am
Forum: Epicurean Exploits - Food and Recipes
Topic: It's been too long! Pizza!
Replies: 1496
Views: 85835

Re: It's been too long! Pizza!

I find the ice water interesting because in winemaking you want to acclimate your yeast to cold must gradually, and you generally don't want to add below mid ~50's without a loooong acclimation time.
by Linda Baehr
September 24th, 2020, 6:57 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: It's been too long! Pizza!
Replies: 1496
Views: 85835

Re: It's been too long! Pizza!

The pizza dough from Geshem, our natural yeast sourdough starter, is working the slow rise in the fridge and will be ready on Sunday. We’re cooking in the Ooni and are looking for some fun topping ideas; we like everything. I have homemade hot sausage in the freezer. Fresh fall tomatoes are not rip...
by Linda Baehr
September 24th, 2020, 5:10 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Steak Porn
Replies: 2341
Views: 199908

Re: Steak Porn

Pan-seared a couple of US prime grade ribeyes for dinner tonight. 7DAC34C8-5DC5-4FAC-8935-3198EAAC4D67.jpeg 36D8A3C5-86D2-4BC3-95C2-F893523E8CCA.jpeg 92D14D83-88BE-4722-86FD-B3FA73357699.jpeg 3D2D752B-0288-4BB1-803D-212D4F957DFB.jpeg 340EC4D8-7C88-45D0-9FB0-D66DE290BC5B.jpeg Wowzers! What a spread!...
by Linda Baehr
September 9th, 2020, 6:56 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Chili Crisp - Different Brands & Uses
Replies: 38
Views: 1115

Re: Chili Crisp - Different Brands & Uses

RyanC wrote:
September 9th, 2020, 4:35 pm
Momofuku just released a version and I ordered it today. Don’t laugh but I bet it’s awesome. Their seasoning salts are exceptional.

https://shop.momofuku.com/products/chili-crunch
Coconut sugar is the third ingredient- looks like it is going to be SWEET! pepsi
by Linda Baehr
September 7th, 2020, 8:27 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: An evolution of the hamburger
Replies: 3
Views: 750

Re: An evolution of the hamburger

The meatloaf I made a couple of months ago using the Serious Eats recipe uses gelatin.
by Linda Baehr
September 5th, 2020, 10:18 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: SHAWARMA
Replies: 2
Views: 398

Re: SHAWARMA

I love Shawarma! Thanks Martin!
by Linda Baehr
September 4th, 2020, 3:15 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: MISO ONIONS
Replies: 12
Views: 659

Re: MISO ONIONS

P@u1_M3nk3s wrote:
September 4th, 2020, 3:07 pm
Martin,

Not sure how to read the amount of onions.
Ingredients

1-1,2kg yellow onions
100g unsalted butter
100g White Miso Paste

Is that 1.5 kg or 1 to 1.2 kg?
Europe uses commas instead of points in decimals.
by Linda Baehr
September 4th, 2020, 4:33 am
Forum: Epicurean Exploits - Food and Recipes
Topic: FERMENTATION Thread
Replies: 26
Views: 2032

Re: FERMENTATION Thread

Robert M yers wrote:
September 3rd, 2020, 7:41 pm
Wow, that’s a heck of a sauce collection! Are the ones with fruit sweet?
I actually had to add sugar to several of them because they were a tad bitter. But I did ferment them all for a bout a month. If I had only gone a week or so I'm assuming they would have been sweeter on their own.
by Linda Baehr
September 3rd, 2020, 2:08 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: It's been too long! Pizza!
Replies: 1496
Views: 85835

Re: It's been too long! Pizza!

Chicago-style deep dish with pepperoni, spicy-garlicy San Marzano sauce, sliced lmps-mozzarella, Parmigiano-Reggiano 100% KAAP 52% cold water 5% pork lard 2.57% salt 1% non-diastaic malt powder 0.57% IDY 5 hr RT bulk ferment; 350g balls; 19 hr cold ferment; RT temper 90m; partially roll out; 1h pro...
by Linda Baehr
September 2nd, 2020, 3:28 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Help - I need some great tomato recipes
Replies: 42
Views: 1033

Re: Help - I need some great tomato recipes

Can or ferment them if you can't use them all. I just started doing this two weeks ago. Oh my, heaven. A bit more sour and acidic. Much more depth. Concentration of tomato paste without the “cooked” flavour. I started fermenting 3 more batches last weekend- should be ready this. I made a fermented ...
by Linda Baehr
September 1st, 2020, 5:50 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: FERMENTATION Thread
Replies: 26
Views: 2032

Re: FERMENTATION Thread

Fruited hot sauces completed.
Hot sauce.JPG
by Linda Baehr
August 31st, 2020, 10:47 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Help - I need some great tomato recipes
Replies: 42
Views: 1033

Re: Help - I need some great tomato recipes

Can or ferment them if you can't use them all. Tomato wine? Not exactly. You can lacto ferment tomatoes and then use them in place of cooked tomato, or add a portion of them to other fresh tomatoes for an umami boost. At the end of lacto ferm, place the tomatoes in a strainer with cheesecloth to dr...
by Linda Baehr
August 30th, 2020, 10:01 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Help - I need some great tomato recipes
Replies: 42
Views: 1033

Re: Help - I need some great tomato recipes

Can or ferment them if you can't use them all.
by Linda Baehr
August 18th, 2020, 2:52 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Interesting mushroom tip
Replies: 16
Views: 1057

Re: Interesting mushroom tip

Mark Golodetz wrote:
August 18th, 2020, 12:31 pm
Linda Baehr wrote:
August 17th, 2020, 7:40 pm
Fat is delicious.
Indeed it is; greasy is not.
Fat and grease are both lipids- same. [snort.gif]
by Linda Baehr
August 17th, 2020, 7:42 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Food Mashups . . .
Replies: 38
Views: 1330

Re: Food Mashups . . .

Once while staying with a friend, we had Thai food for dinner. The next morning I made us a Thai-tatta. A Fritatta with the Thai food. Fritattas are good for leftovers.
by Linda Baehr
August 17th, 2020, 7:40 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Interesting mushroom tip
Replies: 16
Views: 1057

Re: Interesting mushroom tip

Fat is delicious.
by Linda Baehr
August 5th, 2020, 9:38 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: It's been too long! Pizza!
Replies: 1496
Views: 85835

Re: It's been too long! Pizza!

Mike I don’t understand how you get away with 70% hydration, I’m at 63% and my dough is sticky and wet. I made three pies last night and the first two didn’t cook enough and were doughy. The last one was better but I nearly had to burn it to get there. Rough night. 63% hydration 80% Caputo 00, 20% ...
by Linda Baehr
August 5th, 2020, 5:13 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Harris Poll Best Burger Brand
Replies: 132
Views: 7469

Re: Harris Poll Best Burger Brand

Robert Pollard-Smith wrote:
August 5th, 2020, 3:48 pm
nopenopenopenopenope. Salt only.

By proclamation, Potato is vegetable.
Mayo is the correct answer.
by Linda Baehr
August 2nd, 2020, 5:45 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Salt & Pepper - What do you use?
Replies: 90
Views: 4333

Re: Salt & Pepper - What do you use?

G. Bienstock wrote:
July 30th, 2020, 11:54 am
My two staple salts are Himalayan pink which I consider to be "fruity" as salts go and Sosalt from Sicily for Mediterranean brininess. Maldon for finishing, great crunch.
I bought some Sosalt recently. Really good!
by Linda Baehr
August 1st, 2020, 7:02 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: FERMENTATION Thread
Replies: 26
Views: 2032

Re: FERMENTATION Thread

Since I had pineapple left over from sauce making (and a couple of mangoes, too), I decided to make Tepache, a fermented Mexican beverage. It is usually very low alcohol and drank like a soda. I started a ginger bug with organic ginger, water, and sugar. I fed it daily for about six days. IMG_2858.J...
by Linda Baehr
August 1st, 2020, 6:52 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: FERMENTATION Thread
Replies: 26
Views: 2032

Re: FERMENTATION Thread

Some hot scauces-to-be that I started a few days ago. Chipotle, with jalapenos I smoked myself, habanero with bing cherries, habaneros with mustard seed and onion, habanero with apricots, and habanero with blueberries. Almost all of them have garlic, and a few have ginger and other spices, and a cou...
by Linda Baehr
July 30th, 2020, 4:02 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Used a rice cooker for the first time last night
Replies: 97
Views: 3654

Re: Used a rice cooker for the first time last night

I'm still just going to use my rice cooker. neener
by Linda Baehr
July 29th, 2020, 4:59 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Used a rice cooker for the first time last night
Replies: 97
Views: 3654

Re: Used a rice cooker for the first time last night

I've tried rice in the InstantPot, and honestly, I like my rice cooker rice better. And between pressuring up and down, it's really just about as fast in the rice cooker. the issue with the instantpot if you have to cook rice in quantity. If you just do one cup it kinda sucks. If you do 2.5+ cups i...
by Linda Baehr
July 29th, 2020, 3:42 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Used a rice cooker for the first time last night
Replies: 97
Views: 3654

Re: Used a rice cooker for the first time last night

I've tried rice in the InstantPot, and honestly, I like my rice cooker rice better. And between pressuring up and down, it's really just about as fast in the rice cooker.
by Linda Baehr
July 28th, 2020, 4:49 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Is charcoal in short supply?
Replies: 36
Views: 1582

Re: Is charcoal in short supply?

I ordered some on line months ago and still haven't received it. I think the order got cancelled.
by Linda Baehr
July 27th, 2020, 9:55 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Used a rice cooker for the first time last night
Replies: 97
Views: 3654

Re: Used a rice cooker for the first time last night

How NOT to make rice...the commentary is hysterical. https://www.youtube.com/watch?v=53me-ICi_f8&feature=youtu.be&fbclid=IwAR1BFV7VQvWrw3Ykq3paOy9pEAGD-wxXbO4X46AV2_q5EySep7NanuEH_HU That's hilarious! And I agree. I have NEVER seen anyone drain and rinse rice AFTER cooking. That was a ton of water ...
by Linda Baehr
July 24th, 2020, 5:15 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: If Everything were Normal, and Teleportation were Possible....
Replies: 45
Views: 1780

Re: If Everything were Normal, and Teleportation were Possible....

My friend Jazmin's outdoor restaurant overlooking the ocean in Costa Rica, Rancho Cielo Alto.
by Linda Baehr
July 23rd, 2020, 4:28 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: It's been too long! Pizza!
Replies: 1496
Views: 85835

Re: It's been too long! Pizza!

Anyone make Chicago thin crust pizza as is shown in this video? This is what we called "Tavern-style" in Chicago. I took a Zoom pizza-making class from Leo Spizzirri and this was one of the pizzas he made. He used pork lard and malt in the dough (he was using the same dough recipe to make deep dish...
by Linda Baehr
July 19th, 2020, 9:23 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Knives or wine glasses
Replies: 34
Views: 1758

Re: Knives or wine glasses

Knives. I can drink wine out of anything.
by Linda Baehr
July 4th, 2020, 9:00 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: MURCA! What're you making and drinking today?
Replies: 17
Views: 933

Re: MURCA! What're you making and drinking today?

What's everyone making to celebrate their 4th? I'm taking a shot at Pequods style deep dish pizza. Gonna open a couple Italians with it. Probably a peach and tomato salad to start. How about you? We used to eat at the original location, The Pequod Inn, when I was a kid growing up in Chicago. It was...
by Linda Baehr
July 4th, 2020, 4:28 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: MURCA! What're you making and drinking today?
Replies: 17
Views: 933

Re: MURCA! What're you making and drinking today?

What's everyone making to celebrate their 4th? I'm taking a shot at Pequods style deep dish pizza. Gonna open a couple Italians with it. Probably a peach and tomato salad to start. How about you? We used to eat at the original location, The Pequod Inn, when I was a kid growing up in Chicago. It was...
by Linda Baehr
July 4th, 2020, 4:23 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Help me rub my butt
Replies: 17
Views: 1255

Re: Smoked Pork Butt question

If you want to get adventurous, I have made this before- Cochinita pibil. SO good. You could probably do it without the banana leaves (the second time I did it, I actually smoked for a couple of hours before wrapping it), but I like it with. YUMMY! https://www.seriouseats.com/recipes/2016/05/cochin...
by Linda Baehr
July 3rd, 2020, 3:25 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Help me rub my butt
Replies: 17
Views: 1255

Re: Smoked Pork Butt question

If you want to get adventurous, I have made this before- Cochinita pibil. SO good. You could probably do it without the banana leaves (the second time I did it, I actually smoked for a couple of hours before wrapping it), but I like it with. YUMMY! https://www.seriouseats.com/recipes/2016/05/cochini...
by Linda Baehr
June 20th, 2020, 2:29 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: BBQ Short Ribs for Dummies...
Replies: 21
Views: 1768

Re: BBQ Short Ribs for Dummies...

Your meat really only needs a couple of hours of smoke up front to get the smoky flavor. If you get better temp control in your oven, I would do two hours on the smoker, then foil and up in the oven. You aren't necessarily going to get a smoke ring, but the flavor will be there.
by Linda Baehr
June 19th, 2020, 5:43 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Recco needed on remote probe thermometer
Replies: 10
Views: 911

Re: Recco needed on remote probe thermometer

I use this one in my smoker:


The wire are metal-wrapped, and I've never had any issues.
by Linda Baehr
June 18th, 2020, 6:21 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Sourdough Thread
Replies: 44
Views: 2780

Re: Sourdough Thread

Just as I was wondering how I was going to bake bread on hotter days, someone on FB posted bread baked in a Turkey Roaster. Well, I have to say that was GENIUS! My kitchen stayed nice and cool while this puppy, which had been languishing in basement storage did its work. The bright pink/purple doug...
by Linda Baehr
June 18th, 2020, 1:49 am
Forum: Epicurean Exploits - Food and Recipes
Topic: It's been too long! Pizza!
Replies: 1496
Views: 85835

Re: It's been too long! Pizza!

R Roberts wrote:
June 17th, 2020, 4:49 pm
Linda Baehr wrote:
May 26th, 2020, 3:59 pm
I have the Caputo Blue, and my dough balls turned to blobs.
Have you given Caputo Red a shot? The links are all dead now, but this suggests the Blue is for 700F+ which I presume your oven doesn't reach:
https://cooking.stackexchange.com/a/41612
Thanks!
by Linda Baehr
June 17th, 2020, 2:47 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: What did you cook tonight?
Replies: 1654
Views: 88923

Re: What did you cook tonight?

https://scontent-ort2-2.xx.fbcdn.net/v/t1.0-9/103707335_10102048239443841_1600635564546581143_n.jpg?_nc_cat=108&_nc_sid=110474&_nc_oc=AQmvOeLITcL9mR8rdI9c1Idqn_PML3-YlIj50Q5XiO-lag_rjuCFAgky0ke2oENMIw5czo5_xMpV-dWTSgckw9HO&_nc_ht=scontent-ort2-2.xx&oh=7ff4a08052a125d2a4c2f2eb8a8eadf2&oe=5F101615 I ...
by Linda Baehr
June 17th, 2020, 2:24 am
Forum: Wine Talk
Topic: Ever boycott a winery?
Replies: 400
Views: 20294

Re: Ever boycott a winery?

K Vintners and anything else with which Charles Smith is involved. a Google search query of "Charles Smith Hospice du Rhone" will turn-up what I'm talking about. That was pretty much the first thing that sprang into my mind. What a horrible guy. Damn, I haven't posted in Winetalk in years. [wow.gif]
by Linda Baehr
June 16th, 2020, 4:46 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: It's been too long! Pizza!
Replies: 1496
Views: 85835

Re: It's been too long! Pizza!

247305C3-DF60-41A4-9E2A-F757C7FA6C40.jpeg Did the SE cast iron skillet pizza this week but substituted my sourdough starter for the yeast. Fired the pizzas on the Weber gas grill using all the burners on high and a dome temp well over 600 deg Did not have to do any top or bottom browning, the pies ...
by Linda Baehr
June 13th, 2020, 3:22 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: It's been too long! Pizza!
Replies: 1496
Views: 85835

Re: It's been too long! Pizza!

mike pobega wrote:
June 13th, 2020, 1:37 pm
lol/ 40 hours.

But yes, it would be a hot mess. [cheers.gif]
[wow.gif] [rofl.gif] [rofl.gif] [rofl.gif]
by Linda Baehr
June 13th, 2020, 1:01 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: It's been too long! Pizza!
Replies: 1496
Views: 85835

Re: It's been too long! Pizza!

mike pobega wrote:
June 13th, 2020, 11:02 am
Yesterdays 86 percent hydration pie. 40 day cold ferment. I am real happy with the direction my dough has taken in the last few years.
Fried eggplant strips, cherry tomatoes, mozzarella
Looks awesome!
Wouldn't the gluten structure break down over 40 days?
by Linda Baehr
June 9th, 2020, 7:49 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Another revolting American concoction-and it’s not as bad as I thought it would be.
Replies: 51
Views: 2134

Re: Another revolting American concoction-and it’s not as bad as I thought it would be.

Sean Devaney wrote:
June 9th, 2020, 2:12 pm

My dad was fond of peanut butter and jelly and butter sandwiches. He grew up during the depression and apparently a thing.
My dad used to eat peanut butter and butter sandwiches. My mother and I thought it was disgusting.
by Linda Baehr
June 4th, 2020, 11:23 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Making meatballs: techniques for "loosening" up the mixture before balling?
Replies: 24
Views: 1669

Re: Making meatballs: techniques for "loosening" up the mixture before balling?

I'd run the compacted cold ground meat through the grinder with a large diameter (5mm) grinding plate. I'd be a little careful about using a mixer too much, since that is how you make sausages, which is exactly the opposite effect you are looking for. Another trick is to add 1.5% (w/w) Knox gelatin...
by Linda Baehr
June 2nd, 2020, 9:05 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Sourdough Thread
Replies: 44
Views: 2780

Re: Sourdough Thread

K_F_o_l_e_y wrote:
June 2nd, 2020, 7:32 pm
Linda Baehr wrote:
June 2nd, 2020, 6:31 pm
Just yogurt and flour?
I made this summary:
Wow, that's great! Thanks!
by Linda Baehr
June 2nd, 2020, 6:31 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Sourdough Thread
Replies: 44
Views: 2780

Re: Sourdough Thread

I just got Apollonia Poilane's "Poilane: The Secrets of the World-Famous Bread Bakery", which came out last year, and I am reading the sourdough recipe, which she came up with to mimic the bakery's miche for the home baker. I'm a big fan of their bread, which Formaggio Kitchen in Cambridge has FedE...
by Linda Baehr
June 2nd, 2020, 3:58 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: It's been too long! Pizza!
Replies: 1496
Views: 85835

Re: It's been too long! Pizza!

Thanks Mike! I’m looking to use my sourdough starter instead of yeast. I just found this yesterday. He uses 15% starter. https://youtu.be/zR4_48yvv58 I made sourdough using this formula and 00 flour last night. I will say this was the easiest pizza dough i have ever worked with. Very soft, easily s...

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