Fogbow

Excellent, Maybe!

I also make English muffins. I might add that I start with a cold griddle and put the burner on real low to let them rise slowly. Usually I can see when they've risen about halfway before flipping to cook the other side. They usually take about 17-20 minutes for both sides to be done--about 12 minutes on the first rise, and about 5-8 on the flip side.

If you use instant yeast, you don't have to go through the blooming step. Instant yeast can be added directly to the flour--just keep it away from the salt.

I mix up my flours for the dough. Sometimes a 50-50 mixture of AP and bread flour. Other times a 50-50 mixture of 110 wheat and AP flour. The 110 flour is roughly 2/3 whole wheat. I find the higher protein content of bread and the 110 flours makes for a sturdier muffin.

Then we sometimes make mini-pizzas with the muffins. Place your preferred toppings on them and then stick under the broiler for a spell until they are the style you like.

I grew up eating Boston brown bread, the ideal accompaniment to baked beans and franks. That was a frequent Saturday evening meal in our house.

My mom also made this. Yummy!

Black Garlic

Oh yum! But so well beyond my skill set and I can't afford a personal chef.

I love garlic. There isn't one of those recipes that I wouldn't try (to eat).

I can't eat garlic. My mouth is *SUPER* sensitive to anything spicy (even black pepper can make it hurt.) Even when I could eat it without burning my mouth, it made me stink for a day or so, though. So, yeah, no garlic for me, thanks.

Was that unit he used at the beginning a 'hydrator' or 'dehydrator'. Whatever, I don't gots me one by I might have to get one if there's something it does beside blacken garlic.

I'd like to make up a jar full of black garlic and trick Aussie folks into thinking its Vegemite.

keith wrote: ↑Thu Mar 09, 2023 11:39 pm Was that unit he used at the beginning a 'hydrator' or 'dehydrator'. Whatever, I don't gots me one by I might have to get one if there's something it does beside blacken garlic.

I'd like to make up a jar full of black garlic and trick Aussie folks into thinking its Vegemite.

He was using a dehydrator. However,he wrapped the garlic in plastic wrap and aluminum foil, so it wasn't really being dehydrated. And for 30 days? It looks more like it was designed to allow the garlic to rot in a controlled environment.

Anyway, dehydrators can be fun for many things. Fruits and veggies to beef or turkey jerky.

I have watched Webspoon for a long time.. it is the best food porn I have come across...

neonzx wrote: ↑Fri Mar 10, 2023 7:45 am

keith wrote: ↑Thu Mar 09, 2023 11:39 pm Was that unit he used at the beginning a 'hydrator' or 'dehydrator'. Whatever, I don't gots me one by I might have to get one if there's something it does beside blacken garlic.

I'd like to make up a jar full of black garlic and trick Aussie folks into thinking its Vegemite.

He was using a dehydrator. However,he wrapped the garlic in plastic wrap and aluminum foil, so it wasn't really being dehydrated. And for 30 days? It looks more like it was designed to allow the garlic to rot in a controlled environment.

Anyway, dehydrators can be fun for many things. Fruits and veggies to beef or turkey jerky.

The dehydrator is used to maintain a constant temp for an extended period, but black garlic has to have moisture, hence the foil and plastic wrap. It takes 2 to 6 weeks to make it, too, depending on if you are using a rice cooker, dehydrator or slow cooker. It's definitely NOT rotted garlic.

sugar magnolia wrote: ↑Sat Mar 11, 2023 11:58 am The dehydrator is used to maintain a constant temp for an extended period, but black garlic has to have moisture, hence the foil and plastic wrap. It takes 2 to 6 weeks to make it, too, depending on if you are using a rice cooker, dehydrator or slow cooker. It's definitely NOT rotted garlic.

"Rot" may have been a bit harsh. How about ferment?

neonzx wrote: ↑Sat Mar 11, 2023 12:33 pm

sugar magnolia wrote: ↑Sat Mar 11, 2023 11:58 am The dehydrator is used to maintain a constant temp for an extended period, but black garlic has to have moisture, hence the foil and plastic wrap. It takes 2 to 6 weeks to make it, too, depending on if you are using a rice cooker, dehydrator or slow cooker. It's definitely NOT rotted garlic.

"Rot" may have been a bit harsh. How about ferment?

That's exactly what black garlic is.

I don’t miss a lot of the foods I can no longer eat, but I do miss Cheez-Its.

I tried a bunch of vegan Cheez-It recipes, but none of them were quite right. Then I tried a few regular Cheez-It recipes, substituting vegan cheese. I finally found a recipe that worked. The author says that the two secrets are cheese powder and and leaving them in the oven over night. She’s right on both counts. I was actually able to find vegan cheese powder.

They taste exactly like Cheez-It’s. They are as crunchy as the real thing, but not quite as flaky. Meh. Close enough.

Here’s a link to the recipe: https://www.thekitchn.com/how-to-make-c ... ers-247275

Here are mine:

Maybenaut wrote: ↑Wed Apr 19, 2023 10:36 am I don’t miss a lot of the foods I can no longer eat, but I do miss Cheez-Its.

I tried a bunch of vegan Cheez-It recipes, but none of them were quite right. Then I tried a few regular Cheez-It recipes, substituting vegan cheese. I finally found a recipe that worked. The author says that the two secrets are cheese powder and and leaving them in the oven over night. She’s right on both counts. I was actually able to find vegan cheese powder.

They taste exactly like Cheez-It’s. They are as crunchy as the real thing, but not quite as flaky. Meh. Close enough.

Here’s a link to the recipe: https://www.thekitchn.com/how-to-make-c ... ers-247275

Here are mine:

They look yummy!

For those who have seen the movie The Menu (with Ralph Fiennes), you might remember Tyler's Bullshit.

Movie Spoiler alert: I decided to give it a try by using a recipe and preparation that avoided Tyler's, well, bullshit (and added wine to de-glaze the pan).

https://uproxx.com/life/the-menu-tylers ... -any-good/

Ingredients:
2 Lamb chops
1 Leek (white with a bit of green), quartered along the vertical
1 shallot, minced
1 1/2 sticks of butter (chilled)
Salt
Pepper
Olive Oil
1/2 cup white wine

Besides needing to adjust time on some parts, and taking a time-out to ventilate the place and temporarily override the smoke alarms (rather smoky on the searing part), it came out very good. The shallot butter sauce was wonderful.