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r3lay3r
| Favorite team: | LSU  |
| Location: | EBR |
| Biography: | |
| Interests: | the world to explore |
| Occupation: | happily unemployed |
| Number of Posts: | 2442 |
| Registered on: | 10/30/2016 |
| Online Status: | Not Online |
Recent Posts
Message
quote:
Do you use AP flour, unbleached for the feeding?
Either will work. I use a blend of 70:25:5 of AP/Wheat/Rye as my feed when reviving my starter after a period in the fridge. Same as you, I might make a loaf about every other week.
I will save the discard as I feed the starter and use it to make pancake batter, crumpets, English muffins and even focaccia or an occasional pizza crust. Although usually I'll just make yeast versions of those.
0
re: Baking a King Cake
Posted by r3lay3r on 1/11/26 at 1:21 pm to KosmoCramer
I haven't tried that recipe, but it looks reasonable. I've used a Southern Living recipe that I probably cut-out from the magazine 25-30 years ago with good results. It makes two decent size cakes or one very large cake.
This is a current LINK from SL that uses the same dough recipe. The filling was likely one of the options given in the original recipe
This is a current LINK from SL that uses the same dough recipe. The filling was likely one of the options given in the original recipe
Crawfish Etouffee & Rice - but no beef stock was used
Collard Greens
Chardonnay
Collard Greens
Chardonnay
Leftovers from Bistro Italia
Green beans
Green beans
Why do we make anything? The challenge and often you find the results are better than you can buy. The best king cakes I've had I made myself.
Bigos (Polish Hunter Stew) - after SpotCheckBilly posted about this last week, I decided I had cabbage, sauerkraut, pork shoulder, Polish Kielbasa. I bought some prunes and would give it ago. Very good, hearty. Used a slightly different recipe, but similar.
Broccoli
Sourdough rolls
Cote du Rhone
Broccoli
Sourdough rolls
Cote du Rhone
re: I made soup dumplings - recipe and pics inside
Posted by r3lay3r on 1/6/26 at 3:49 pm to Stadium Rat
You could do it with head cheese.
I thought we were talking about books and Gerald wrote the Corfu Trilogy.
re: I made soup dumplings - recipe and pics inside
Posted by r3lay3r on 1/6/26 at 2:33 pm to Y.A. Tittle
I always figured they froze the filling and then wrapped the wrapper around the frozen ball of liquid & meat . :cheers:
Leftover pizzas
re: Piroshky Piroshky Bakery in BR for 1 day
Posted by r3lay3r on 1/5/26 at 5:34 pm to SixthAndBarone
(No Message)
Chicken thighs stuffed with repurposed spinach-artichoke dip
Scalloped potatoes
Blackeye peas with collard greens
Chardonnay
Scalloped potatoes
Blackeye peas with collard greens
Chardonnay
re: Southern Pearl Oyster House (BR) closes its doors after 6 years
Posted by r3lay3r on 1/3/26 at 3:24 pm to Will Cover
We've eaten there a several times over the years and other than their stuffed items (I didn't like the flavor, too much thyme or something), it was always good. I figured with Roux 61 closing nearby, they would get some of their customers.
Same as last year, no real goal. I'll read what's interesting, maybe try to concentrate a little more on non-fiction, but I'll see. Goodreads says I've read between 88 and 102 books each of the last 5 years, so I'll expect something in that range
Ham
Blackeye Peas and Collard Greens
Saluted Cabbage
Scalloped Potatoes
Cornbread
Blackeye Peas and Collard Greens
Saluted Cabbage
Scalloped Potatoes
Cornbread
re: 2025 Reading Challenge
Posted by r3lay3r on 12/31/25 at 9:45 am to ActusHumanus
Updated my list on page 2 of this thread. Finished the year with 88 books read and nearly 40K pages.
quote:
Asian Seafood Buffet.
Not new, just rebranded. They used to be one of the more authentic Chinese restaurants in town. I tried it once since they moved to the buffet format and thought it was so-so. Some dishes were good, but much of the stir fry were lacking in flavor.
My favorite Asian restaurant from the past was Taste of Asia. They had Chinese, Thai, Vietnamese dishes and everything was well done.
Pizzas
- Italian and hot Italian sausage, sauteed onions, mushroom with a white sauce
- Calabrese and Italian Salami, roasted red peppers and red onions with a red sauce
Zinfandel
- Italian and hot Italian sausage, sauteed onions, mushroom with a white sauce
- Calabrese and Italian Salami, roasted red peppers and red onions with a red sauce
Zinfandel
re: WFST
Posted by r3lay3r on 12/29/25 at 8:04 pm to Bayou Tiger Fan Too
Potato Leek soup
Salad topped with air-fried chicken tenders and avocado dressing
Salad topped with air-fried chicken tenders and avocado dressing
quote:
what’s the actual cost?
It's all there, just do the math. $15.83/lb. Using their 15.5lb example, the $50 discount, cost would be ~$12.60/lb.
Grilled yellowfin
Pasta, peas & pancetta
Sauteed green beans
Sauvignon Blanc
Pasta, peas & pancetta
Sauteed green beans
Sauvignon Blanc
Popular
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