USVI-On-Line

jayseadee, your sausage chili looks great. I whipped up something similar while Christine hollered at the Steelers. It was a good simple bowl: Bulk sausage, chili powder, onions, garlic and spicy V8.

I like the veg in your version! Is that celery of zuchini?

Cheers, RickG

We were craving Chinese food and decided to make it ourselves - fried rice, broccoli with garlic sauce, spicy orange beef and egg rolls. Most of it was relatively healthy, except the egg rolls...

fyi, I am making that mushroom bourguignon at the moment. It is DELICIOUS !

Maryanne wrote:fyi, I am making that mushroom bourguignon at the moment. It is DELICIOUS !

I can smell it from here!

MaryBeth, that mushroom recipe is right up my alley. Thanks for the link! Here are some pictures:

Bread. I like making bread now. That Bittman recipe is incredible.


<a href="http://www.flickr.com/photos/28539958@N00/3210400863/" title="january bread by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3432/321 ... b76a46.jpg" width="500" height="404" alt="january bread"></a>


Chicken parmesean.


<a href="http://www.flickr.com/photos/28539958@N00/3211246028/" title="chicken parm by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3378/321 ... 556cca.jpg" width="375" height="500" alt="chicken parm"></a>



French fries for 12 people (there was 5 pounds of fried fish to go with, and my house still smells like it ):


<a href="http://www.flickr.com/photos/28539958@N00/3211245700/" title="january fries by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3267/321 ... b98410.jpg" width="375" height="500" alt="january fries"></a>

I made wild turkey buffalo wing strips for the game yesterday they went so quick I didn't get a pic.

liamsaunt wrote:MaryBeth, that mushroom recipe is right up my alley. Thanks for the link! Here are some pictures:

Bread. I like making bread now. That Bittman recipe is incredible.

Check out the America's Test Kitchen tweak of this no-knead recipe. I do a wet knead, sourdough culture and use Caputo Flour (just because I have to buy 50 pounds at a time).

Cheers, RickG

Hi Rick, I did make the ATK tweaked recipe a few weeks ago. I liked the malty flavor that the beer gave to the bread. I did notice that it did not rise as high as the Bittman recipe. I think both are very good--and easy! I've been using King Athur Flour Company's artisanal bread flour for my bread.

Maryanne wrote:fyi, I am making that mushroom bourguignon at the moment. It is DELICIOUS !

what did you serve it over? i'm not a big fan of the egg noodle or mashed potato. any other ideas?

MaryBeth, I bet that mushroom dish would be good over polenta. Maybe seared polenta, to get a little crunchiness in the dish. Spaetzle would be another option.

I made breakfast for dinner the other night. Giant bagel sandwich:


<a href="http://www.flickr.com/photos/28539958@N00/3217105125/" title="bagel eggwich by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3326/321 ... e46a54.jpg" width="500" height="375" alt="bagel eggwich"></a>

liamsaunt, that looks delicious. I was hungry....now I'm starving. Off to lunch now.

No-knead pizza dough mention on NYT

http://tastingtable.com/entry_detail/99 ... dough_.htm

This gives 86% hydration for all purpose and 84% hydration for bread flour. Forming that into a flat bread is going to take a lot of bench flour.

I go for a similar approach using Caputo 00 flour and 65% hydration. The difference is doing a specific autolysis step with 75% of the flour for a 30 minute rest, then a 5 minute wet knead in the KitchenAid before adding the rest of the flour and doing a standard machine knead. Then I cold ferment for a couple of days. I also use a Neapolitan sourdough culture and no added yeast. I can get our pizza stone up to 640oF, so it works pretty well.

The key is autolysis, rather than no-knead. We get a very thin bubbly Neapolitan crust. The 00 is only 9% protein vs. 11% for all purpose flour, so there is a lot less gluten and cannot hold as much water.

Cheers, RickG

I just noticed that question, Mary Beth----I did have some egg noodles when I made the mushroom dish, and used them, but I don't love egg noodles, either. Definitely no to potatoes. I think liamsaunt's ideas are excellent and would give those a try !

I was thinking polenta too .. never tried it but I just might! Yum!

RickG wrote:No-knead pizza dough mention on NYT

http://tastingtable.com/entry_detail/99 ... dough_.htm

This gives 86% hydration for all purpose and 84% hydration for bread flour. Forming that into a flat bread is going to take a lot of bench flour.

I go for a similar approach using Caputo 00 flour and 65% hydration. The difference is doing a specific autolysis step with 75% of the flour for a 30 minute rest, then a 5 minute wet knead in the KitchenAid before adding the rest of the flour and doing a standard machine knead. Then I cold ferment for a couple of days. I also use a Neapolitan sourdough culture and no added yeast. I can get our pizza stone up to 640oF, so it works pretty well.

The key is autolysis, rather than no-knead. We get a very thin bubbly Neapolitan crust. The 00 is only 9% protein vs. 11% for all purpose flour, so there is a lot less gluten and cannot hold as much water.

Cheers, RickG

Rick, I love you man but sometimes your head is a scary place