Food

[Riddick]

If anyone's looking for a dynamite dinner, there's always Bugs Bunny's Wild Turkey Surprise

[megman]

We got it from Ed Wood's International up in Idaho. It came as a powder, with instructions. We are adding flour and water every day. It's smelling and looking like I suppose it should, but it's taking a long time.

I may go that route if I ever try again.

I started mine from scratch and it took at least a month before it was usable.

[Raggedyann]

We're just trying sourdough at our house now.

Trying to get the starter to develop.

Maybe somebody here could be my sourdough buddy. We haven't baked any bread with it yet.

I can't help you Lisa. I don't use a starter, I use sour cream. I like a lighter bread.

Sourdough Bread

2/3 cup water (I make it hotter than usual because of the cold sour cream)

2 Table spn. white vinegar

1/2 c. sour cream

1 Table spn white sugar

1 1/2 teas. salt

3 c. bread flour

2 1/4 teas. active dry yeast

[Fan]

I use an artisan bread recipe, one that you leave in the fridge for a week or more at a time, taking just enough out each time to roll up a small loaf. It turns into sourdough naturally, and when you start a new batch you just don't clean all the old batch out and the same thing happens. It is great because you actually get a range of sour flavor, very mild at first and getting stronger as it ages.

edit: from this book http://www.amazon.com/gp/product/031236 ... 0312362919

[LisaA]

Okay must be patient.

But if we keep adding a cup of flour it's going to be too-a-much-a.

So I think some of it needs to be thrown out or used. What you save gets stronger and stronger, I suppose.

[Fan]

Okay must be patient.

But if we keep adding a cup of flour it's going to be too-a-much-a.

So I think some of it needs to be thrown out or used. What you save gets stronger and stronger, I suppose.

pretty good info here http://www.sourdoughhome.com/index.php? ... ngastarter

[LisaA]

Thanks--that page is great! It seems to know what happens with people.

[Riddick]

Funny how I mentioned George possibly promoting vendo-pizza. He's going one better... Look what he's cooked up now! Coming this November, a culinary companion to C2C AM -

"George Noory's Late-Night Snacks: Winning Recipes for Late-Night Radio Listening"

Listed in Books › Religion & Spirituality › Occult at amazon.com

What's in his snacks that makes 'em so tasty? Watch out for those deep-fried bat wings

[LisaA]

"Things stewing" stew?

[Diogenes]

Funny how I mentioned George possibly promoting vendo-pizza. He's going one better... Look what he's cooked up now! Coming this November, a culinary companion to C2C AM -

"George Noory's Late-Night Snacks: Winning Recipes for Late-Night Radio Listening"

Listed in Books › Religion & Spirituality › Occult at amazon.com

What's in his snacks that makes 'em so tasty? Watch out for those deep-fried bat wings

Funny as I hadn't heard him mention this and thought you were joking- and you are not.

I'm sort of speechless.

[Riddick]

Another case for the "You Can't Make This Stuff Up" file. I wonder if Noory got the idea after his pizza roll mishap?



Could be he's got a whole chapter on "Safe Snacking"!

Here's an animated version of the incident with Noory narrating:



And there ya go - Who says GN can't be entertaining?

[Fan]

fwiw here are 2 omelettes I cooked tonight... it was pretty awesome, fluffy and all the flavours equally mixed. One in each bag, with separate ingredients to each taste. Fresh dill and smoked salmon in one, old cheddar and chorizo in another.



it doesn't look great there, but you can see the cooking method. I flamed them with a butane torch after, I took video, may post it if it is good.

[megman]

What was your cooking time doing it that way?

Just curious. I can do a chinese omelette in under 5 minutes the traditional way.

[Fan]

What was your cooking time doing it that way?

Just curious. I can do a chinese omelette in under 5 minutes the traditional way.

20 minutes at 75C, but this means it is exactly cooked the same all the way through. It really is worth it in both our estimations. I know it is weird, but it is a very exact way to cook, which appeals to geeks. I know the exact temperature egg denatures to my liking, and I can bring it to that temperature for the required time to pasteurize it, but not over cook it.

In mine i put marinated red onion, skillet fried mushroom and onion, chorizo sausage, aged cheddar, asparagus tips, a few dollops of Boursin soft chive cheese, fresh rosemary and chives from the herb garden. In hers was organic smoked salmon, fresh dill, capers, Boursin, asparagus tips. Seasoning of pepper and salt.

Oh ya I had a rasher of bacon onna side sorry ben.

[Riddick]

Poached salmon ala dishwasher
The classic urban legend, transformed into a functional and foolproof recipe by Surreal Gourmet Bob Blumer