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Posted on 4/4/23 at 10:31 am to SixthAndBarone
quote:
Glad to know I’m in your head by posting on a food board!
Yea, you're all I think about. You can tell by how often I post about you. 80k plus posts of you
Posted on 4/4/23 at 10:38 am to LNCHBOX
Triggered!
Posted on 4/4/23 at 10:45 am to SixthAndBarone
Haven’t y’all devoted enough time to this bullshite?
Posted on 4/4/23 at 10:47 am to Darla Hood
I did not have time to do anything as fancy as the current submissions and should probably leave this out, but in spite of the appearance, every single bite was so delicious and comforting.
I don't have many pictures which is probably for the best.
I usually use French bread, but I had brioche slices which worked fine. I dried them a bit in the oven since they were so soft.
I usually use heavy cream or half and half, but I had Coffee Mate hazelnut flavor that I saw someone use on Facebook. Figured I'd give it a go and was pleasantly surprised. I would use it again. Added a bit of vanilla, butter and nut extract and a bit of Cajun Power vanilla cinnamon sugar. Beat in the eggs. It wasn't overly sweet which was the plan.
Fried the bread in a small amount of grapeseed oil and butter. It was crispy on the outside and custardy on the inside. Perfect bites.
I don't like fruit on my French toast and I wasn't in the mood to pretty it up with powdered sugar that it didn't need.
The syrup was going to add the sweetness I wanted.
I highly recommend the syrup in the picture if you can get it. They only make it once a year and it goes pretty quickly. I had to contact them multiple times to get estimated dates on when it would be available so I didn't miss out. The smoke and spice are subtle, but so good. The maple flavor is rich and delightful. I warmed it before serving. I dipped the bacon in the syrup also!
So there you have it French Toast with Smoked and Spicy Vermont Maple Syrup.
I don't have many pictures which is probably for the best.
I usually use French bread, but I had brioche slices which worked fine. I dried them a bit in the oven since they were so soft.
I usually use heavy cream or half and half, but I had Coffee Mate hazelnut flavor that I saw someone use on Facebook. Figured I'd give it a go and was pleasantly surprised. I would use it again. Added a bit of vanilla, butter and nut extract and a bit of Cajun Power vanilla cinnamon sugar. Beat in the eggs. It wasn't overly sweet which was the plan.
Fried the bread in a small amount of grapeseed oil and butter. It was crispy on the outside and custardy on the inside. Perfect bites.
I don't like fruit on my French toast and I wasn't in the mood to pretty it up with powdered sugar that it didn't need.
The syrup was going to add the sweetness I wanted.
I highly recommend the syrup in the picture if you can get it. They only make it once a year and it goes pretty quickly. I had to contact them multiple times to get estimated dates on when it would be available so I didn't miss out. The smoke and spice are subtle, but so good. The maple flavor is rich and delightful. I warmed it before serving. I dipped the bacon in the syrup also!
So there you have it French Toast with Smoked and Spicy Vermont Maple Syrup.
Posted on 4/4/23 at 10:51 am to Gris Gris
IWEI but I'd also pull that bacon about 5 min ago
Posted on 4/4/23 at 10:54 am to madamsquirrel
Actually I said “we’ve become trashy”.
The comment was made in jest to go with the witty recipe submission. I welcome Slagathor as well.
The comment was made in jest to go with the witty recipe submission. I welcome Slagathor as well.
Posted on 4/4/23 at 10:56 am to Slagathor
quote:
Slagathor
IWEI
Posted on 4/4/23 at 10:57 am to mylsuhat
quote:
IWEI but I'd also pull that bacon about 5 min ago
I like my bacon crispy like Sue Gunter did according to Coach Starkey.
Posted on 4/4/23 at 10:58 am to Darla Hood
Wow, I feel the need to take a nap from just thinking about these crawfish bread entries. Great job to all so far
This post was edited on 4/4/23 at 10:58 am
Posted on 4/4/23 at 10:59 am to Darla Hood
quote:
Haven’t y’all devoted enough time to this bullshite?
I feel like we have two junior high girls in this thread.
Posted on 4/4/23 at 11:01 am to Slagathor
I'm impressed. I don't bake bread either and likely never will out of fear. Love the purple and gold theme!
Posted on 4/4/23 at 11:19 am to Gris Gris
Korean Bao 2 Ways
First up is the bulgogi marinade. I roughly chopped some garlic, ginger, yali pear and palm sugar. Then started pulverizing it in a mortar and pestle. The pear has enzymes that help tenderize the meat. I got that one from the Asian supermarket, but you can use any kind.
Once it was liquidy enough for my tastes (20 mins), I added soy sauce, sesame oil (forgot to take a pic), and gochujang. Mix it all up until consistent.
Time to slice these beautiful flank steaks. It helps to place in the freezer for a little bit so they can firm up. You need to slice as thinly as possible. Once that’s done, mix with the marinade and place in a ziplock. This stayed in the fridge for 3 days. Set it and forget it!
Next, we pickle some red onions. I boiled equal parts water and apple cider vinegar (with a few splashes of rice vinegar), salt, sugar, and the best maple syrup money can buy. Poured over thinly sliced red onions. I did not cut myself on the mandolin, so that’s a win in my book.
My favorite part, fire time. This is all oak. While that was burning down to coals, I seasoned the ribs with salt n peppa. After about an hour it was time to harvest some coals and get the party started. Fresh pecan was added to the firebox.
They hit temp after about 4 hours, wrapped with some smoked brisket tallow and rested until dinner.
Time to make some kimchi sauce to go with the beef ribs. I chopped up some kimchi as much as I could, mixed with mayo, sriracha, and little bit of honey.
Carrot Ribbons.
Searing up the bulgogi. That was about 3.5 lbs of meat, so I had to do this in 3 batches. Sprinkled with sesame seeds after removing from heat.
Oh yeah, this is a bread challenge. Here’s some. Set these little guys to steam for about 6 mins and we are ready to plate.
Sliced the rib, then chopped into little chunks.
Beef rib has kimchi sauce, cilantro, and carrots.
Bulgogi has pickled reds and green onions.
Final plate with dragonfruit palate cleanser.
First up is the bulgogi marinade. I roughly chopped some garlic, ginger, yali pear and palm sugar. Then started pulverizing it in a mortar and pestle. The pear has enzymes that help tenderize the meat. I got that one from the Asian supermarket, but you can use any kind.
Once it was liquidy enough for my tastes (20 mins), I added soy sauce, sesame oil (forgot to take a pic), and gochujang. Mix it all up until consistent.
Time to slice these beautiful flank steaks. It helps to place in the freezer for a little bit so they can firm up. You need to slice as thinly as possible. Once that’s done, mix with the marinade and place in a ziplock. This stayed in the fridge for 3 days. Set it and forget it!
Next, we pickle some red onions. I boiled equal parts water and apple cider vinegar (with a few splashes of rice vinegar), salt, sugar, and the best maple syrup money can buy. Poured over thinly sliced red onions. I did not cut myself on the mandolin, so that’s a win in my book.
My favorite part, fire time. This is all oak. While that was burning down to coals, I seasoned the ribs with salt n peppa. After about an hour it was time to harvest some coals and get the party started. Fresh pecan was added to the firebox.
They hit temp after about 4 hours, wrapped with some smoked brisket tallow and rested until dinner.
Time to make some kimchi sauce to go with the beef ribs. I chopped up some kimchi as much as I could, mixed with mayo, sriracha, and little bit of honey.
Carrot Ribbons.
Searing up the bulgogi. That was about 3.5 lbs of meat, so I had to do this in 3 batches. Sprinkled with sesame seeds after removing from heat.
Oh yeah, this is a bread challenge. Here’s some. Set these little guys to steam for about 6 mins and we are ready to plate.
Sliced the rib, then chopped into little chunks.
Beef rib has kimchi sauce, cilantro, and carrots.
Bulgogi has pickled reds and green onions.
Final plate with dragonfruit palate cleanser.
This post was edited on 4/4/23 at 12:43 pm
Posted on 4/4/23 at 11:21 am to Slagathor
quote:
Covering and proofing the dough in my dryer
My oven has a proof setting (that I still havent used yet
) but good to know I can toss it in the dryer if need be too quote:
Savor This Tasty Puffy Bread
quote:
Suck That Tiger Pu%#y, Bi%#h
2,1
This post was edited on 4/4/23 at 11:22 am
Posted on 4/4/23 at 11:22 am to madamsquirrel
Avocado Toast on Sourdough
First mix 200g fresh starter, 700g water, 1000g flour and rest for 45 minutes for the autolyse phase. After 45 minutes add another 50g water and 22g salt and mix thoroughly.
Perform a set of stretch and folds every 30 minutes for the next 1-1/2 hours. Let rise another 45-60 minutes until it has increased in size about 25% then move it to your counter and divide and preshape it and let the loaves rest for 20 minutes.
Shape into loaves and put them in floured bannetons for an overnight rise in the fridge
Preheat oven to 500F and introduce steam. After 15 minutes, score them and put in a steamed oven for 20 minutes.
Remove steam element and bake for another 25 minutes until browned.
Let cool completely then slice and toast it.
Spread with mashed avocado and sprinkle some Everything Bagel Seasoning on it and enjoy!
First mix 200g fresh starter, 700g water, 1000g flour and rest for 45 minutes for the autolyse phase. After 45 minutes add another 50g water and 22g salt and mix thoroughly.
Perform a set of stretch and folds every 30 minutes for the next 1-1/2 hours. Let rise another 45-60 minutes until it has increased in size about 25% then move it to your counter and divide and preshape it and let the loaves rest for 20 minutes.
Shape into loaves and put them in floured bannetons for an overnight rise in the fridge
Preheat oven to 500F and introduce steam. After 15 minutes, score them and put in a steamed oven for 20 minutes.
Remove steam element and bake for another 25 minutes until browned.
Let cool completely then slice and toast it.
Spread with mashed avocado and sprinkle some Everything Bagel Seasoning on it and enjoy!
This post was edited on 4/4/23 at 2:41 pm
Posted on 4/4/23 at 12:27 pm to Trout Bandit
Trouty, I can't see any of your pics.
Posted on 4/4/23 at 12:30 pm to Kcrad
quote:
Trouty, I can't see any of your pics.
I can't either, but they were there earlier. They've disappeared.
Posted on 4/4/23 at 12:42 pm to Gris Gris
I can see them from my computer, but not my phone.
So that tells me....stop playing on yalls phone and get to work!!
So you can see TBs pics.
So that tells me....stop playing on yalls phone and get to work!!
So you can see TBs pics.
This post was edited on 4/4/23 at 12:44 pm
Posted on 4/4/23 at 12:54 pm to NOLAGT
quote:
So that tells me....stop playing on yalls phone and get to work!!
I haven't been on my phone all day. I'm on my laptop. I could see the pictures earlier, but they are no longer there. I just checked my phone and they aren't there either.
Posted on 4/4/23 at 2:12 pm to Gris Gris
Well Crap!! I posted direct from Google Photos on my laptop. I'll try and fix it on my phone.
ETA I believe it should be fixed now
ETA I believe it should be fixed now
This post was edited on 4/4/23 at 2:42 pm
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