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RWood

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Posts posted by RWood

  1. 2 hours ago, heidih said:

    @RWood Any chance of the cake's inside view? Nice brunch selections.  My mom used to do the sweet Dutch Baby (powdered sugar + lemon juice)  with bacon alongside. Your savory one really appeals to me.

    Cut cake ☺️

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  2. 13 minutes ago, heidih said:

    @RWood Any chance of the cake's inside view? Nice brunch selections.  My mom used to do the sweet Dutch Baby (powdered sugar + lemon juice)  with bacon alongside. Your savory one really appeals to me.

    Cake will be cut later, can post then. 
    My mom had a Dutch baby in Tahoe before with bacon that she used maple syrup with.  I went more savory with this one, but it could still use syrup I think. She said next time maybe just bacon, then she could have maple syrup 😊

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  3. Mother’s Day Brunch

    Dutch Baby with arugula, bacon, roasted tomatoes and gruyere 

    Breakfast potatoes 

    5” coconut cake

    Roederer Brut

     

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  4. Pizza again. Did a half and half.  Pepperoni, olives and onion, and the other side oven roasted tomatoes, arugula-basil pesto, cheese and fresh arugula. Should have made that a whole. It was awesome.

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  5. 51 minutes ago, Midlife said:

    Is that the “steel plate” in your photo or a rack you’ve transfered the pizza to?

    No, that’s just a screen to keep it from sweating. The steel is a 5/8 inch plate that is shaped the same as the stone that was in the Ooni. It weighs a ton. 

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  6. Got the Ooni back out. I purchased a steel plate on Etsy to replace the stone and tried it out finally. So much better than the stone. It seemed to heat up faster, and the crust was much better on the bottom.

    Pepperoni, mushroom, black olive and red onion.

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  7. 11 minutes ago, FauxPas said:

     

    What is MIL, is that a mother-in-law suite, by any chance? 

     

    Your kitchen and your house both look gorgeous! It's funny that you find the kitchen smaller than you wanted but my first thought was that it was quite spacious, ha.   🙂

     


    Yes, mother in law. 
    Thank you, we really like the house, and for the most part we are done with decorating except for the dining room. It’s giving us issues. 
    The kitchen has room to move, but I’m always wanting bigger, more storage, ovens, counter space, when it comes to a kitchen ☺️

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  8. When we were looking for a house, we had a lot of things we wanted in a kitchen, but we knew we wouldn’t find all of it. I love the look of our kitchen, but it’s smaller than I wanted. We got a baby Wolf, which I do like. I wanted at least a Mama Wolf, so it had another oven. Maybe down the line it might get changed. And it was funny, the guy we bought the house from was so sad he was losing his pot filler.

    I feel like the sink should have been on the other side. It feels backwards when I’m emptying the dishwasher. I do like having the warming drawer for dough rising. 
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    We have a MIL half kitchen that we just use as our beverage center. It worked well for our wine fridge, and to keep the espresso and coffee makers in one spot. And it’s nice having the extra refrigerator nearby.
    We use the MIL closet as our pantry. 
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  9. Fettuccine with home made pesto and sautéed baby zucchini and asparagus bits (leftovers from trimming for the pickled asparagus). 5BDE504C-FD59-4C41-88B4-98F851465D84.thumb.jpeg.3405ba0ec5d3853a59343f40b56967f7.jpeg

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  10. 4 minutes ago, Smithy said:

     

    Please tell more about this?

    I’m Kennesaw, outside Atlanta, there is a store called The Last Dig. They have big boxes of returns, I think mostly from Amazon. You go in, and dig. Most days everything is $4, sometimes $3. I’ve gotten things like kitchen scales, bathing suits, a stainless steel coffee mug and warmer, a Breville espresso knock box I had been wanting.  Just never know what you will find. I’m always looking for cooking related stuff, so jars, storage containers, etc. I got 4 silpat mats for $4 this past weekend. I’m sure there are other stores like it, we just found it one day by accident.

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  11. 17 minutes ago, rotuts said:

    @RWood 

     

    looks terrific !

     

    Im keen to learn how you do this

     

    inc.  jars , etc

     

    thanks

    The jars came from an Amazon returns kinda place (I think they are actually boba tea related). I liked them because they were tall. 
    The pickling is brine is 1 cup vinegar, 1 cup water, 2 Tbs sugar, 1 Tbs salt. You’ll have to determine how much you need for the about of asparagus you have. Then pack asparagus in jars with sliced shallot, garlic clove and dill. I added a pinch of chili flakes and black peppercorns. Pour hot brine over and then refrigerate overnight.  These are just refrigerator type, not processed. 

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  12. 6 minutes ago, ElsieD said:

     

    You produce works of art.  I'm blown away whenever I see one of your creations.  Where did you learn to do all this?

    Just self taught in cakes, that kind of stuff isn’t taught in pastry school. I usually buy a small model of whatever creature I’m trying to make. I have to have a 3D reference. So, my T Rex now has a bearded dragon buddy 😉. Anything else, I just wing it and hope 🤞🏻🤞🏻🤞🏻.

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  13. A day late because of too much going on. Roasted corned beef with horseradish-butter roasted vegetables. And cheddar soda bread. Nowhere near authentic, but really tasty.

     

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  14. I had this same thing happen on a couple of my Valentine chocolates. I had thought it was because of the point of the heart at first. They are the ones that had the most problems. I had some along the edges of others. The temper in all the others were perfect. I think they just have to mess with you sometimes to show you who’s boss 🤷‍♀️.

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  15. Wagyu sliders-arugula, caramelized onions, Swiss, A-1 mayo, peppered bacon and toasted brioche bun. These were yummy 😋 

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  16. 48 minutes ago, pastrygirl said:

    I don't know if there's much difference between brands.  With either I usually go for the jewel/extra sparkly ones. 

     

    I've switched to Roxy & Rich because I'm often ordering more molds from Chocolat-Chocolat anyway 😊   R&R has some really nice blues, like turquoise, aquamarine, & sapphire, and the fuchsia tourmaline is very pretty as well.  List price is slightly higher on the 200g bottles but the exchange rate in our favor evens it out.

    Thanks, I'll check Chocolat Chocolat. I've ordered a lot from them in the past. 

    • Like 1
  17. So, I wanted to get some opinions. I've been using Chef Rubber's colored cocoa butter since I started making chocolates many years ago. Lately I've just been getting their small bottles, and I need to restock. 

    Has anyone noticed any difference in any of the other brands? I've never tried Roxy & Rich. Are their colors any different? Better? Or are they basically the same? 

    Has anyone tried Chef Rubber's natural line? How are the colors?

     

    TIA

  18. Valentine's chocolates, Success this time! After the Christmas disaster, I stayed in the main house and just microwave tempered all my chocolate (I airbrushed in my work room and it worked out.)

    I got the molds in the fridge at the right point, and the temper was great. They were trying to pop out before I was ready. Thanks to @Kerry Beal for the advice. 

    Flavors are Raspberry Pinot, Mimosa, Espresso Orelys Pecan, Dulcey Hazelnut, Peanut Butter Crunch, Ruby Vanilla. 

     

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