Re: The Kitchen Round Table
Quote:
Originally Posted by
Craiga 01453
That looks delicious!!!! I can't wait to fire up thee grill, hopefully soon! Weather is warming up....
I'll definitely be stealing that orzo salad idea too!!!
i used greek salad dressing with dill. super easy!
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Re: The Kitchen Round Table
Quote:
Originally Posted by
SilentHill
i used greek salad dressing with dill. super easy!
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I'm not a dill lover, but the Greek dressing sounds good. Some cukes, tomato, olives, feta, fresh oregano ....mmmmmmm
Re: The Kitchen Round Table
Jeez, all of these BBQ posts make me miss living in the South. I haven't had good, proper BBQ and sweet tea in far too long! :rainon:
In the mean time, here's a gnocchi with bacon and peas recipe I'm fond of. Very easy and quick to put together, and very tasty as well!
Re: The Kitchen Round Table
pastured pork chops marinated in cilantro, garlic, lime juice and evoo all day. turned out perfect. had cilantro lime rice.https://uploads.tapatalk-cdn.com/202...cded0ecd7c.jpg
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Re: The Kitchen Round Table
Quote:
Originally Posted by
cletus
I finally caved and made grilled cheese with mayo instead of butter and I must say, it's a huge win.
I have heard of that but never tried it. Considering that mayo is easier to find right now than butter I should give it a whirl... right after I bake my own bread because the stores are out.
Speaking of bread, if you've not tried no-knead artisan bread now would be a good time.
https://lifemadesimplebakes.com/4-in...artisan-bread/
I actually do it simpler because I am lazy and through trial and error I realized this works:
Mix the ingredients and let the dough sit covered in a warm location for 15-18 hours; it will look like bubbly wallpaper paste.
Grease a bread pan, use rubber scraper to move the dough into the greased baking pan and let sit for another hour.
Preheat oven to 450*F and bake for 40-45 minutes. I don't like a dark crust so I cover the bread pan with foil for the first 30 minutes, then remove the foil for the last 10-15 minutes so the crust is lightly golden.
That's it!
Measure the flour by weight not volume; having the kitchen scale for the snake came in handy. I use 15 oz of flour and 1.5 cups of water.
This is a good recipe for experimentation. I've substituted five oz of the white flour for either whole wheat or rye flour, no other change to the recipe needed. You can also mix in spices for a savory bread, or add grated cheese when you move the dough into the greased baking pan.
You can also bake it for shorter time in smaller loaf pans or shallow muffin tins if you want rolls instead.
Re: The Kitchen Round Table
Quote:
Originally Posted by
bcr229
I have heard of that but never tried it. Considering that mayo is easier to find right now than butter I should give it a whirl... right after I bake my own bread because the stores are out.
Speaking of bread, if you've not tried no-knead artisan bread now would be a good time.
https://lifemadesimplebakes.com/4-in...artisan-bread/
I actually do it simpler because I am lazy and through trial and error I realized this works:
Mix the ingredients and let the dough sit covered in a warm location for 15-18 hours; it will look like bubbly wallpaper paste.
Grease a bread pan, use rubber scraper to move the dough into the greased baking pan and let sit for another hour.
Preheat oven to 450*F and bake for 40-45 minutes. I don't like a dark crust so I cover the bread pan with foil for the first 30 minutes, then remove the foil for the last 10-15 minutes so the crust is lightly golden.
That's it!
Measure the flour by weight not volume; having the kitchen scale for the snake came in handy. I use 15 oz of flour and 1.5 cups of water.
This is a good recipe for experimentation. I've substituted five oz of the white flour for either whole wheat or rye flour, no other change to the recipe needed. You can also mix in spices for a savory bread, or add grated cheese when you move the dough into the greased baking pan.
You can also bake it for shorter time in smaller loaf pans or shallow muffin tins if you want rolls instead.
Spread it thin and cook as normal. It's really nothing but egg and oil. It melts right away and doesn't burn like butter does. It's pretty good. Will try the bread!! Thanks for the recipe!
Re: The Kitchen Round Table
Quote:
Originally Posted by
cletus
I finally caved and made grilled cheese with mayo instead of butter and I must say, it's a huge win.
Ok, color me intrigued...
Re: The Kitchen Round Table
Quote:
Originally Posted by
Craiga 01453
Ok, color me intrigued...
I get that is sounds disgusting. Take the leap. You will see. lol
https://www.youtube.com/watch?v=IVvN0DSS270&t
