Pho Bo ulous!Last nights dinner...View attachment 29637
Last nights dinner...View attachment 29637
Pho?
Pho sure..
Did you make your own broth?
Last nights dinner...View attachment 29637
Used organic bone broth, a charred onion, some ginger, part of a apple ,schezuan pepper corns, and Chinese five spice.
Pressure cooked for 20min then strained.
Tonight: club sandwiches made from homemade bread.
No, it's a poolish recipe. The schedule works out that I can make the poolish and let it ferment overnight, mix the final dough in the AM, and bake it when I'm home for lunch.Is that a no knead variation?
No, it's a poolish recipe. The schedule works out that I can make the poolish and let it ferment overnight, mix the final dough in the AM, and bake it when I'm home for lunch.
This was my first time baking it in a Dutch oven and will probably be the only way I do it from here on.Nice do you bake it in a dutch oven or straight in the oven?
This was my first time baking it in a Dutch oven and will probably be the only way I do it from here on.
Thanks, I was pretty happy with it.It really helps that kind of bread. Consistent temp and allows for a nice crust and crumb. Nicely done the bake looks great. Good air in the dough!
I've been eye balling one of these steaks at Sam's Club for several months and decided to pull the trigger for this Holiday weekend. It turned out very good. Shrimp as always are from Saltwater Seafood on Fenton Street in Raleigh (off Capitol Blvd South). Both cooked sous vide; steak @127F for 3 hours and shrimp @133F for 30 min. Just salt and pepper with two rosemary sprigs and a splash of olive oil for the steak. Butter and plenty of crushed garlic for the shrimp, then salted just before hitting the grill. Hardwood charcoal with a lump of Hickory.
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