Michi
I dislike attempts to rewrite history
What a coincidence! I started the levain for the exact same bread last night. Mine will go into the oven a few hours from now.
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What a coincidence! I started the levain for the exact same bread last night. Mine will go into the oven a few hours from now.
Thanks for posting this @ptolemy . I normally shy away from bolognese, but this looks really, really good. I will make this soon!
Just cut into the loaf from yesterday:What a coincidence! I started the levain for the exact same bread last night. Mine will go into the oven a few hours from now.
Crazy, was literally craving this last night! Snack size portions and allCream crab croquettes with Japanese tartar sauce
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What knife his that, looks like a fuguhiki?Marinated seared Ahi Tuna with barley risotto stuff portobello mushrooms.
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It's a takohiki.What knife his that, looks like a fuguhiki?
Thanks what brand and steel?It's a takohiki.
Sakai Masayuki. White #2Thanks what brand and steel?
What's the difference?I made a batch of spicy Italian sausage meat and used some to make a meat sauce for pasta. It was a nice change from the Ragu Bolognese I usually make.
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The ragu is slow cooked and this was a quick 20 minute affair. The spices in the sausage gives it a different flavor too.What's the difference?
I made a batch of spicy Italian sausage meat and used some to make a meat sauce for pasta. It was a nice change from the Ragu Bolognese I usually make.
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This is off the top of my head. We don't have Italian sausage available around here, so that's why I made my own.So, do you have a recipe? I usually use Italian link sausage but this looks good and sounds simple. I might make it tonight if I have the stuff.
You pop without a lid? Must have a dog!And then putting that saucier to work on some Redneck Risotto.
You pop without a lid? Must have a dog!
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