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Discussion in 'Whats Cooking? Food, Drink, & Gear' started by Jim, Mar 9, 2011.
Another Rhapsody in Beige!
I agree that you need to work on that table cloth, though
Karamiso v2. 50-50, spicy miso tare, chili garlic schmaltz, chashu, gai lan, 7min egg, scallion, fungus. Adjusted the tare, Good and spicy this time with the hot aroma oil.
Basic Cantonese COMFORT FOOD. It’s basically a corn and meat sauce over rice. It’s a way to stretch meat, back in the day.
My mom spent 9 months in South America when she was younger and we still have distant relatives in Peru.
I defer to your highness haha. Got a dish for team beige. Just gotta strike at the right time when the fam eats up enough leftovers.
Haha. Cut me a piece!
This is part of it after I pulled it out of the fridge. Very (very) firm jelly.
I made Puttanesca again.
Sauerkraut and Thüringer bratwurst - too beige for a photo.
But I did just order an entire Hereford brisket which will be delivered to my door Friday afternoon. The weather is supposed to be nice this weekend, so I'm thinking of kicking grilling season off with a slow smoked brisket. Plenty of photos to come!
Love it! I once tried it with left over tuna added and coriander and lime instead of basil for an Asian touch. It worked really nice
Weird attitude. There’s a reason for the old saying ’Beige is beautiful!’.
Yeah, I don't get it either…
@Carl Kotte is going to be mightily pissed off with you. I expect that paying lip service with just the plate won't make the grade…
You could join Team Red though?
Chili con Carne.
No photo, in consideration of @Carl Kotte's mental health.
@lowercasebill is the only person here to actually post something beige. The rest of you are all posers, with your light yellows, offwhites and greys. #teamtruebeige
Penne with tomato onion stew, beige in the backround
Bonus points for the herringbone pattern
Baked loin of cod on garlic mashed potatoes, with braised fennel.
..the fennel tops are there to avoid association with team beige..
Trying my hand at bento.
What’s better than carbs? More carbs! Shepherd’s pie made with braised lamb shank, along with some improvised flatbread made with the extra levain left over from the walnut bread recipe from FWSY.
Go team offwhite!
Anyone know why Ken Forkish always has you make like 4 times the amount of levain you need for every recipe in FWSY? It’s always like.... combine 1kg total of starter, flour, water and let sit for 8 hrs. Then use 300 g of it in your recipe. I cut the levain ingredients in half and still had enough left over to make the flatbread above (which is half eaten).
And you failed miserably! Your dish is fantastically beige. Good job!
I sense a new faction forming…
1 kg of starter?! Maybe he's metrically challenged? I can't see for the life of me why you want to make that much. Doesn't he give a reason somewhere? (I haven't read the book.)
For two loaves, his walnut bread recipe requires 360 g of levain. Many of his other breads use 250 g or so. That amount works rather well imo. (The levain is the first preferment that you make specifically for that bread, usually with a slightly lower hydration level than the starter, which is 1:1 flour water.) However, when making the levain he typically has you make 1kg. I’ve looked through the beginning of the book and there’s no comment about that. I can’t really figure that making more of it improves the quality, so I’m at a loss.
Not that I'm exactly an experienced baker, having made all of four or five batches of sourdough bread so far. But I don't see why making 300 g of starter wouldn't work just as well, if 300 g is what you need.
Sure, leave a little to keep breeding it. But three or four times as much as you need? I don't see the point. The yeast doesn't know whether it's in a big jar or a little jar.
Yea, that’s my take on it, too. Doesn’t make sense. It’s such a well thought out book otherwise, though, that I can’t help thinking I’m wrong. Oh well.
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