ElsieD

I apologize. It is not a KAF recipe, I discovered when I looked for it. The recipe originally came from a Craftsy course taught by Michael Kalanty. I changed it a bit to include the KAF Harvest Grains mixture which is why I thought I got the recipe from their web site. I have eliminated the KAF reference from my post. I purchased the substitutions from a bulk food store called Bulk Barn.

Having heard about Dave's Killer Bread, the 21 grain one, and having bought and eaten a loaf, I decided to take a recipe for a grain bread I have been baking, make a few substitutions and see if I could come close to replicating it.. For the poolish, I subbed hi-protein multi grain bread mix (30 gms of protein per 100 gms.) for the bread flour. I used 12 grain cereal in lieu of the harvest grains blend from KAF. Finally, where the recipe called for whole wheat flour I used 12 grain flour. We are happy campers, the bread is delicious and makes s terrific vehicle for peanut butter!

@Kerry Beal Those frites sure look good.

We had the exact same thing tonight, but made on the stove top.

Yes, please.

Risotto

Those look GOOD! What did you stuff them with?

I am now the proud owner of The Bread Bible. I have been sitting here trying to figure out how to make something resembling Dave's Killer Bread, the 21 grain variety and the book has already answered one rather important question that I had, namely the maximum amount of grains and seeds I can use for a certain amount of flour. Already it has saved me from myself.

We had the rest off the pork roast tonight with skinny fries, corn and a small salad.

I did the exact same thing.

My roast was 2 pounds, or 1 kilogram (close enough). I used 2 grams of pink salt, (Prague powder #1) and 23 grams kosher salt mixed with 15 grams of brown sugar. I used a little over 2 tablespoons jerk seasoning. I used 1/2 tablespoon of hickory liquid smoke.

Back on March 31 on this thread, @Duvel showed us some cured and spiced beef. Following his PM'd directions, i rubbed a 2 pound chuck roast with jerk seasoning and curing salt. I vacuum packed packed it and left it in the fridge for 6 days. Yesterday I removed as much of the seasoning and curing salt as I could, brushed it with liquid smoke, put it in it's water bath and left it for 24 hours at 134F. Tonight we made sandwiches with it for supper. Blew us away, it did, it was that good. Tender, and full of flavour. I had purchased the roast a while back and still have one in the freezer and it is likely to get the same treatment. Highly recommended.

Thanks for taking us along. I am now addicted to Dave's Killer Bread.

@kayb I am sooo jealous of your local strawberries. Ours are 2 months away.

Thai Red Curry made with chicken thighs.

I did some googling this morning to figure out what I was going to do with my second 1/2 cup of wheatberries. I ended up adding chopped apple, dried cranberries, cheddar cheese, Mandarin oranges and a dressing made with olive oil, honey, apple cider vinegar and lemon juice. I had some leftover spinach so added that as well. Sprinkled the top with some more sunflower seeds. This was really good.

They have some interesting stuff. I looked at some of the recipes and they sure are detailed. I look forward to hearing if the cost of the goods plus shipping was worth it, although spread out among the number of items is not too bad.

Thank you, I have an immersion circulator and noted the directions.

@gfweb You don't by any chance have a link to that recipe for the butter poached shrimp and grits, do you? My next door neighbour just came back from Barcelona and brought me some pimentón and that looks like a great dish to use it in.

@Okanagancook please post what you end up buying. I'd also be curious to know what they charge for shipping. I find some places very reasonable while others seem to treat shipping as a money making venture.

What exactly is in the sauce? Looks good!

Pork roast and gravy, Uncle Ben's rice, beans and carrots.

Yesterday I cooked up some wheatberries and used 1/2 cooked cup to make this. It is sort of a jumble of stuff - broccoli stems, carrot, corn, green onions, sunflower seeds, cranberries and goat cheese. When I first made it up I didn't think 1/2 cup wheatberries looked like much but with the other stuff in there, it was lots. So, I guess 1/2 cup cooked grains is the baseline amount going forward, and I need to dice the veg going forward so the pieces are smaller. I liked this a lot - one of those things that ate better than it looked. Now I need to look for ways to use up the rest of what I cooked. Edited to add: dressed with a raspberry vinaigrette.

My sympathies. I hate the suckers.

Alive?