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Thread: Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!

  1. #1051
    Das HandleMeister apicius9's Avatar
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    Looks great, Jason! How long did you cook the roast?

    Stefan

  2. #1052
    Senior Member AFKitchenknivesguy's Avatar
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    36 hours at 134F, finished it off with a blowtorch to maintain the med rare integrity. I ate about half of it before realizing I should take pictures. A pro slicer is my next big purchase, probably in March.
    Jason

  3. #1053
    Senior Member Jmadams13's Avatar
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    The bread looks great. I was a little worried, as it looks under proofed the before pic, but it looks nice, with good slash transition and ears. How was the crumb?
    "This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption.. Beer!" -Robin Hood, Prince of Thieves, Friar Tuck

  4. #1054
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    ^ Under proofed bread is still better than store bread

    Looks good I'll be up on the sous vide in another month. What are you using for the vacuum?

  5. #1055
    Senior Member AFKitchenknivesguy's Avatar
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    Well, Colorado pretty much has no humidity and it's pretty cold now, so proofing is a constant modification I have to work on. When I lived in Mississippi/Guam, it was easy to get a great proof. Either way, it still turned out well. One thing I can't do hear that I love to do is have a wet dough for "holey" bread. This crumb was tender/light, but very tight. Crisp crust and soft center. Hardly any big holes. I really have to limit the wetness due to the altitude or otherwise it would never rise. Maybe I'll have one of my woodworking buddies make me a modified proofing box one day.

    My vacuum is filling the sink up with water and dunking ziplock freezer bags to remove most of the air right now, my VacMaster 112 is supposed to ship this week. I'll find out.
    Jason

  6. #1056
    Senior Member AFKitchenknivesguy's Avatar
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    BTW, I use Peter Reinharts ciabatta recipe in the breadbakers apprentice
    Jason

  7. #1057
    Senior Member Johnny.B.Good's Avatar
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    Filet mignon, green beans, and Thomas Keller's "Potato Pave" from the Ad Hoc cookbook.



    The potatoes came apart on me a little bit, but it was delicious nonetheless!

  8. #1058
    Senior Member quantumcloud509's Avatar
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    The lowly BLT.

  9. #1059
    Senior Member Lucretia's Avatar
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    Found a ham bone in the freezer and some dried beans in the pantry. Nothing pretty, but a good batch of bean soup on a cold and rainy day is hard to beat.
    Now is not the time to bother me. And it's always now. Wiley Miller

  10. #1060
    Senior Member AFKitchenknivesguy's Avatar
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    JBG, I wanna try that potato recipe, looks like I gotta pic up an Ad Hoc
    Jason

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