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Whats cooking? **** Making something fine and fancy?** Just plain good? Show us! - Page 94
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Thread: Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!

  1. #931
    The alleles created by mutation may be beneficial

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    I think they're whole macadamia nuts dipped that are dipped in caramel.

  2. #932
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    Fantastic looking desert!
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

  3. #933
    Das HandleMeister apicius9's Avatar
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    Aaahh, the simple things... Thought too late of taking a pic, so the sausage was gone already





    Stefan

  4. #934
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    Very nice Stefan. Now it only needs a chunk of homemade butter

    k.
    "In Japan they don't call it Japanese food, they just call it food." -- Children's Hospital Quote

  5. #935
    Das HandleMeister apicius9's Avatar
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    Quote Originally Posted by mr drinky View Post
    Very nice Stefan. Now it only needs a chunk of homemade butter

    k.
    Regular price for a gallon of milk is about $7 out here, so that's not going to happen But I do make my own farmers' cheese with fresh herbs occasionally, also perfect with a fresh bakes loaf of bread

    Stefan

  6. #936
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    Stefan is that no need bread, if so can you PM me a link to your recipe as I lost mine.
    Twitter: @PeterDaEater

  7. #937
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    Quote Originally Posted by Salty dog View Post
    My Sous's Macadamian-caramel mousse




    Scott,

    Is this Cacho's work? If so, not only is a beast running the line but he also has some mean pastry skills, well played.
    Twitter: @PeterDaEater

  8. #938
    Senior Member Salty dog's Avatar
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    He loves to bake. More power to him.

  9. #939
    Das HandleMeister apicius9's Avatar
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    Quote Originally Posted by stereo.pete View Post
    Stefan is that no need bread, if so can you PM me a link to your recipe as I lost mine.
    Hi Pete, I just venture a little bit off the original published here http://www.nytimes.com/2006/11/08/dining/081mrex.html . I increase the amounts proportionally (to about 650g of flour) because I can get more in my Staub cast iron pot that I bake it in. The loaf in the picture has about 50% AP flower, 40% whole wheat and 10% rye, comes out denser and chewier that way. If you use whole wheat or rye flour it's better to use a splash more water (actually, I forgot that for the one in the picture, that could have used a little more water). Oh, and I added a bit of sugar beet syrup to this one, just 1-2 tablespoons, that rounds out the taste a bit and the sugar helps the crust caramelizing it a bit better. Baking for 30 + 15-20minutes or to about 205-210F internal temp. It's really easy and among the most satisfying things in the kitchen I can think off. The only problem is not to eat it all right away...

    Stefan

  10. #940
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    nice bread Stefan!

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