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Raamo

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Everything posted by Raamo

  1. HOST'S NOTE: This post and those that follow were split off from the pre-release discussion of Modernist Bread. ***** Figured I don't need to dump all this into the contest thread - so I'll post here. My journey to making my first MC loaf. Her's the poolish after >12 hours: Not pictured - water with yeast in it below the bread flour and poolish That went into the mixer and not long later I had a shaggy mass: That rested for a while - then mixed until medium gluten formation - a window pane that was both opaque and translucent (no picture for that slightly messy part) Folded and rested, folded and rested, I think this is 1/2 the mass now ready to rest one final time. Proofed it in the oven - I have a picture of that but it's just foggy window oven Then it went into the oven, here it is at max temp - 450 with steam turned on. Completed loaf: \ And the crumb - this is awesome bread:
  2. Raamo

    Lunch! What'd ya have? (2018)

    Mango Salsa! We made this last week without any heat and I thought this might be good with addition of a Fatalii pepper! It is! It's a very small Fatalii Pepper, Mango, Red Pepper, Red Onion, Cilantro, Lime Juice, Salt. It's very hot but the Mango tempers the heat.
  3. Raamo

    Lunch! What'd ya have? (2018)

    It's Salmon season! Sockeye Salmon with fried beets. Salmon was cooked Sous Vide to 109F, Beats were fried due to limited time. Quite tasty this way.
  4. It's chocolate - no it's bread. It's the french lean loaf from MBread with ~10% of the flour replaced with cocoa powder. In Japan we found a bakery that had savory chocolate bread, it was REALLY good, I want to figure out how to make it, this was my first attempt.
  5. Raamo

    Dinner 2018 (Part 1)

    Anniversary dinner for one, my wife is 3 states away.... Pork Chop and Potatoes. It's some fancy bread pork, cuz it's GOOD. I cooked to 140F via sous vide, potatoes were steamed in steam oven and then mixed with some cream. Not pictures, 2012 syrah
  6. Raamo

    Dinner 2018 (Part 1)

    There are hot pepper flakes and cilantro - not exactly Indian. Also Garam masala (which we mix our selves), ajwain seeds (coarsely ground), and a serrano pepper. Not quite the long list I use for curry.
  7. Raamo

    Dinner 2018 (Part 1)

    Nice and straightforward - cauliflower was cut up, and battered, and fried for a few mins around 330-350F, If you use bigger pieces (the recipe actually calls for 2" florets) it has you smash the 1st fried florets with your hand and fry again. We've made this before and found we prefer to just cut into smaller pieces to start.
  8. Raamo

    Dinner 2018 (Part 1)

    Fried cauliflower with indian spices. The batter is made from chickpea flour and spices.
  9. Raamo

    Dinner 2018 (Part 1)

    Chicken tikka Masala, key to makeing this taste authentic is fried onion paste and lots of spices!
  10. Raamo

    Lunch! What'd ya have? (2018)

    Lunch today, Meatballs with Vodka Sauce over angel hair. You can only see the bottom of the glass of Syrah that I had with this, it's Whitehall Lane's first Syrah (small batch limited to wine club members) - and damn is it good for it's price point.
  11. Raamo

    Lunch! What'd ya have? (2018)

    Fried Walleye in Cornmeal with smashed potatoes. Very yummy, not something I've made at home much but gotten at restaurants.
  12. Raamo

    Lunch! What'd ya have? (2018)

    For the Halibut we had yesterday, my wife made a home-made sriracha mayo. Of course that was more then we needed, so what do you do with fresh mayo? Deviled eggs of course: It's only the 2nd time I've ever ate deviled eggs, normally I don't like them (too creamy), anyway this is my wife's doing not my own, it was pretty good.
  13. Raamo

    Lunch! What'd ya have? (2018)

    It's Halibut season! So Halibut cooked Sousvide, Homemade sriracha mayo, and baked red beats. Desert was Les Misérable cake
  14. Les Misérable with matcha from Patisserie by Curley The sponge cake has 10g of matcha in it: We're still working on presentation skills, it tastes REALLY Good.
  15. 2 on the left were proofed in the steam oven.
  16. Raamo

    Lunch! What'd ya have? (2018)

    Made Bahn Mi this morning, using turkey, pepperoni, bacon, pickled carrots, tomatoes, and lettuce and 1/4 of a roll I put together this sandwich, was quite tasty. I ate the entire roll in 3 sections.
  17. Tried the Bahn Mi this morning, dough is very hard to mix until the stage where the fat gets added, then it's a really nice dough. I only have space to bake 2 at a time in my steam oven, so I proofed 2 on the counter at 70F and two in the steam oven with humidity at 95F (I can't go lower). Made sadwiches with it for lunch, I'll post that picture over in the lunch thread. Notice how much a difference the two proofing methods made. Guessing ideally it would be not as wide. These are 260g of dough and ~8" long per the recipe.
  18. Raamo

    Dinner 2018 (Part 1)

    Sloppy Joes, I keep working to improve them... Today we had shiitake on hand from doing stir-fry. Turns out they are amazing in a sloppy joe (I discovered adding red pepper a long time ago really helps) I use my own spices, chili powder, cumin, Worcester sauce, ketchup, salt, sugar, with tomato sauce and 80% lean beef so some cornstarch to thicken it (really helps with mouth feel keeping all that fat in there) Of course it's on homemade MC bread hamburger buns! Yummy!
  19. Raamo

    Dinner 2018 (Part 1)

    Stirfry tonight, since we had them Shallots with Shiitake Mushrooms and Red Pepper + a spicy orange sesame sauce.
  20. Raamo

    Dinner 2018 (Part 1)

    That's red pepper.
  21. Raamo

    Dinner 2018 (Part 1)

    Dinner tonight, I bought too much catfish, so catfish with homemade croutons (from MC sandwich bread, which I've made like 10x now), butter lettuce, tomatoes, with a balsamic / olive oil dressing. Alone with a nice glass of red wine
  22. Raamo

    Dinner 2018 (Part 1)

    Fried Catfish with Succotash. Yummy!
  23. Raamo

    Dinner 2018 (Part 1)

    We made 50% of the Modernist Hollandaise sauce recipe, modified to be Bearnaise (mostly from the addition of Tarragon, since the recipe already uses white wine vinegar) It's then put in an ISI siphon and pressurized - so the volume is deceptive. The sauce doesn't keep so we used it all Cheap is relative, the best steak I've had was at the New York Grill at the Park Hyatt in Tokyo. It was Japanese wagyu filet mignon, I got to see all the cuts before being cooked - they also had a australian filet mignon - there was no question in appearance. The steak was amazing - and not cheap - I think it was $140 USD for that steak This was 8 oz and around $15. When they have had wagyu tenderloin a cut of this size would have been $30+. I won't eat cheap steak like Sirloin (I just don't like it). I rarely even cook steak at home. It's helped that our local grocery store has started to carry higher end steak. If you look at my history I mostly post fish and veg IIRC. I tend to rarely take pictures though, usually don't think about it. This event came around from getting a shipment of wine and wanting to audition a new one to decide if I should order more of it. I discovered with a chardonnay that when I drank it with turkey (MC style) at t-day I REALLY liked it, by it self not so much. Thus the steak was a suggestion from the winery. Cheese was our own idea. Historically I dislike cheese. Only exceptions have been cheap Wisconsin sharp cheddar and pepperjack from one company. Some time ago I got to try aged cheddar... and I liked it. In Japan (this was a prior dinner so I guess it's on topic :)) our 7th course out of 10 at a French Restaurant (2 michelin stars) was to pick as much as we wanted from this cheese tray: The cheese lady at our local grocery store had fun identifying the cheeses in this picture. You can see the plate in the background of our selections.
  24. Raamo

    Dinner 2018 (Part 1)

    Nope I'm from USA - the super market here does call it American Wagyu - it's more marbled then the normal stuff. It's nothing like Wagyu in Japan - I've been to Japan 3x and had real Wagyu many times. Anyway the American Wagyu isn't cheap I normally don't like ribeye and I enjoyed this ribeye. So there's that. I rarely eat beef, and when I do it's ternderloins or filet mignon.
  25. Raamo

    Dinner 2018 (Part 1)

    Dinner tonight, trying out a new wine so wanted to pair it nicely American Wagyu Ribeye Roasted asparagus Bearnaise Sauce 12 year old cheddar 18 mo Gouda My wife doesn't eat steak so she had Eggs Benedict w/ Bearnaise Pre Sousvide: \
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