Pooya Khodadadi
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Posts posted by Pooya Khodadadi
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Thank You sharing
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Very good ones listed. Appreciate it.
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2 hours ago, dtremit said:
Finally back to baking sourdough bread after a few months -- my KitchenAid finally died, and as I dithered about what to about it, I neglected my starter in the back of the fridge. These are the first loaves from my new setup -- an older Bosch Universal from eBay and a starter from the lovely Elmendorf Baking in Cambridge.
These were made with what has been my standard recipe -- about half whole grain flour (~45% whole wheat, 5% rye) and half bread flour, and 68% hydration. Folded some seeds, nuts, and grains into the smaller loaf for some variety.
Still would like a more open crumb, but I'm getting much better oven spring now, great flavor, and the crumb is quite pleasant. I do wish I'd left these in a bit longer to get some more color; I was afraid of burning the bottom, but I had more margin than I realized.
That looks amazing.
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Thanks for sharing. Very inspiring
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Ana that really looks good. Great job on making them. If you don't mind please provide a detail recipe for those of us interested in making some as well!!!!
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18 hours ago, David Ross said:
My attempt at using chicken schnitzel in a sandwich had high hopes, but fell off the ladder for the most part. I've been making various takes on a fried chicken sandwich for years, always trying to look for the best fry on the chicken, always experimenting with the best sauce. While this schnitzel sandwich was good, I think I put in too many other garnishes and muddied up the flavor of the schnitzel. In the end I think I prefer just a plain traditional schnitzel with a twist of lemon, maybe a sauce served on the side.
I did the chicken like the first pork schnitzel I presented-flour, egg and fresh bread crumbs, then fried in canola oil until crispy. A local bakery makes this wonderful dark Bohemian rye. Not only is it flavorful, but sliced thicker than any of the other commercial rye and European breads we can get. The sauce was made up of mayo, dill relish, fresh dill, dried dill weed, celery seed, caraway seed, chopped capers and salt and pepper. The garnishes were sliced iceberg lettuce, tomato, red onion and sliced cucumber.
A good sandwich, just not something I'll make again if I want a schnitzel.
This definitely looks awesome and I am sure it tasted really good too. Can you provide some more information on the sauce you used. Even though ingredients were listed how did it turn out and did it go well with the sandwich? Appreciate it.
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On 6/20/2017 at 8:53 AM, JoNorvelleWalker said:
For lemonade I like Mississippi punch: juice of a large lemon, maybe more, scantish tablespoon of sugar, half an ounce of batavia-arrack, ounce of Jamaican rum, two ounces cognac.
My Hamilton Beach commercial juicer gets use daily.
I must give this a try. Sounds truly delicious.
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Cheers... Had not seen this bottle before.
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7 minutes ago, Ann_T said:
Thanks Dejah, I'll definitely be giving that a try.
Mixed up a batch of bread dough on Monday and left it in the fridge until late Wednesday afternoon. Used some of the
dough to make a large pizza. Baked on a stone on the grill at over 700°F.
Simple toppings. Half with three cheeses for my son and the other half just fresh mozzarella and green olives.
Looks great... How long did it take to cook?
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On 2/3/2016 at 9:21 AM, FrogPrincesse said:
Smoked Julep (Phil Ward) with Laphroaig 10 (subbed for the 12), Daron XO Calvados (instead of Laird's apple brandy), maple syrup. Like a very smoky apple. Similar to the Shruff's End in Julep form, and with less flourish.
I been enjoying following your posts. Thank you for sharing them and the information. I did find this one interesting and will be giving it a try.
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On 6/10/2016 at 3:07 PM, Smithy said:
I've been surprised at the ground covered by some of the San Joaquin Valley farmers: not only coming to Visalia from Fresno (~50 miles) and Dinuba (30 miles?) but also coming to Southern California. The Claremont Farmers' Market had peaches and nectarines from Dinuba this May (that's at least 200 miles), and I often hear Dinuba and Fresno growers mentioned on the segment of KCRW's Good Food podcast discussing the Santa Monica Farmers Market for the week. OTOH the agricultural land left near Claremont and Santa Monica is minimal, and if the farmers can get their good-quality produce to a larger market, more power to them.
Very interesting piece of information you have shared here. I was not aware of this. Do you know how long this has been going on and what are some of the motives for such action?
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Johnny Walker Black Label for today........
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There has always been fraud amongst organic foods being offered at various places. This is specially true when some try to abuse the name and the healthy notion it brings to take advantage of the consumers.
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Indeed a great post.. Thanks for sharing all this great info. I will be using a trick or two from what has been mentioned in making my future preparations!
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Welcome. I been here for a while too but do not post that much. Interesting subject for me and have been a long time lover of chocolate. For now I am residing in south east Asia so I do not get that much of a chance at chocolate!!!!
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Six Mushroom Soup
It may not look great, but the intense aroma and taste was just magical.
Fresh Mushrooms: Button Mushrooms, King Oyster Mushrooms (pleurotus eryngii, 杏鲍菇 xìng bào gū), Jade Gill Mushrooms (海鲜菇 hǎi xiān gū), tiny Oyster Mushrooms (Pleurotus geesteranus, 秀珍菇 xiù zhēn gū)
Dried Mushroms: Cepes, Wild Shiitake Mushrooms
All the mushrooms, except the geesteranus oyster mushrooms were first sautéed in butter with onion and garlic and a little chopped chilli, then the filtered dry mushroom soaking liquid was added to make a soup which was simmered for about an hour.
This was then blitzed with the stick blender, then reheated. The tiny oyster mushrooms were then cooked whole in the blitzed soup. A little cream was added before serving.
I will be trying this... Thanks for sharing.
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RIP Host David Ross
in Member News
Posted
RIP. Very sad