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Owtahear

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  1. Owtahear

    Dinner 2020

    From eating a lot of sushi......kinda looks like what is called a "butterfish" which is really good flavored fish.
  2. To be honest, I always use a thermometer for roasts. I never for steaks. I guess combination of experience plus I do the old fashion pressing down and see the resistance the steak is giving me to determine doneness.
  3. Owtahear

    Dinner 2020

    Gotta love this time of year. Last night for dinner. Fresh corn on the cob. Sliced fresh garden tomatoes with olive oil and basil on top Fried zucchini silver dollars. That's it. I am not even vegan, but this time of year combo of the heat and fresh produce makes it an occasional treat.
  4. Owtahear

    Sourdough Starter

    Eureka! I think I figured it out. I was feeding a 1:1 ratio of flour to water, and not 1:1/2 ratio!! Stupid me.
  5. Owtahear

    Sourdough Starter

    Yeah, that's a great question. I have been using bottled water, because I read that regular tap water contains chlorines and they essentially help kill the natural yeasts. So been using just your Evian water or other purified water. Also, how important is temperature, I have been storing it at around 75 degrees, but that maybe too cool for the water, and I should warm it up to ~100 degrees? That is interesting about whole wheat, and that the "shards" are prevalent never thinking that they would break glutens but essentially act as little needles that effectively would degas th
  6. Cayenne pepper sauce, butter, garlic. On Wings. Blue Cheese, Cream Cheese, Celery. LOL...to go with wings.
  7. Owtahear

    Dinner 2020

    Whoever was the original of posting the zucchini carpaccio recipe I have to give you all the kudos for the idea. So I copied it. I also had some nice Bluefin tuna flown in from Maine, made a carpaccio with that also. Zucchini from my garden, salted, then tossed with lemon rind, lemon juice, sea salt, EVO (a really nice brand), pignoli, shaved reggiano and basil from the garden. It was fantastic. Genius combo and again kudos to originally posted it. The key is....is to get a bite of everything because it just works so well together. As for the Bluefin tuna, I
  8. Owtahear

    Sourdough Starter

    No. I did make pizza dough, but also used dry yeast in the recipe. I am just wondering for the overall health of the starter. Unfortunately with the 95 degree heat here in the northeast, I am in no rush to make bread. But my next two projects are: Sicilian dough style pizza and.....as we are now reaching tomato season, a really good crusty loaf of bread to make Pan Tomate. I just don't want to get all excited and ready and then go for it and nothing happens with the rise. I have been babying the starter between organic, local whole wheat flour organic white
  9. Owtahear

    I have a chicken...

    As do my dreams.
  10. Man, I love making chicharrons, but they are a pain. I get the fresh pork skin, shave off any leftover strands, boil it in some salted water. Then cut them into strips and Let them dry over night in the fridge. Then dry them in a 200 deg F over for 8-12 hours until they are like fiberglass. Break them into small pieces. Then the absolute magic happens. Fry them up and PUFF.....magic. My choice to season them is I grate lime zest, some hatch chile powder and salt and mix that together and toss them with the just fried chicharrons. YUM!
  11. Hey all, I am sure some of you have made your own starter from scratch. I don't know if I am over thinking it. But I have been at it for a month. I have used some discard already and made some really awesome pizza. I am now obsessed with home made pizza with home made dough and sauce. But my starter, does it really have to "float"? I feed it daily, sometimes twice a day, it is obviously in a warm environment as it is in a sunroom and it has been sunny and 90's here (room temp probably ~76 degrees F) it smells good, I can see bubbles and air accumulate in the starter in
  12. Owtahear

    Gazpacho

    Plus....let's face it.....Gazpacho is about one of the most healthy things you can possibly eat!
  13. Owtahear

    Gazpacho

    And I can't wait. Hopefully a month from now.......I will raid my garden to make this.
  14. Owtahear

    Gazpacho

    All I know....is I have a garden...a big garden. I have many different tomatoes, San Marzano, Plum, Beefsteak, Brandywine, Better Boy, Black Krim and some heirlooms, plus 2 or 3 cherry tomatoes. I got bell peppers, banana peppers, jalapenos, cayenne, tabasco, serrano, 3 different types of onions, every herb you can imagine and cucumbers. And I got a great Spanish Sherry Vinegar. Gazpacho will definitely be on the menu come late July as these veggies ripen!!!!
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