Food Thread

AdkEric said:
On a recent trip to Montreal for a bachelor party, we ate at Gibby's in Old Montreal neighborhood. I had the wellington, the rest of the guys got ribeyes. Undoubtedly the best steaks anyone of us have had. Highly recommend.
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That’s a pretty plate of chow! I need to try beef Wellington. My kid and GF watch a lot of Chef Gordon Ramsay, and that’s his signature dish, it always catches my eye and makes me drool a little.
 
Mike Islander said:
After making my own sourdough starter and 4 bad initial loaves, finally have an excellent loaf of bread. My wife "doesn't eat sourdough", but she loved this one.

Little dark on top. Have to make a few changes since I'm using a countertop oven. But I'm very happy to have tasty bread that is 100% unique in its verities of natural yeast. Even the yeast on your hands contributes to the mix.
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That is super fast to get to bangin results. Congratulations!
 
Mike Islander said:
After making my own sourdough starter and 4 bad initial loaves, finally have an excellent loaf of bread. My wife "doesn't eat sourdough", but she loved this one.

Little dark on top. Have to make a few changes since I'm using a countertop oven. But I'm very happy to have tasty bread that is 100% unique in its verities of natural yeast. Even the yeast on your hands contributes to the mix.
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Click to expand...
Beautiful ! ! !

I've been making all of my own bread since 2006.
Very mild sourdough; no starter, just natural ambient yeast that it picks up during 24 hours of rise time.
Typically, I make ~ 6 lb batches of dough.
I've posted several times in the past.
 
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Mike Islander said:
Didn't even know that was possible! Now I have to try it. More info?
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I may have mislead you w/ “no starter”; I use an instant yeast, but natural yeast at my house adds the “sourdough” flavor.

See attachment; and Search “bread” – GregManning

Finally, check:
https://www.treebuzz.com/forum/threads/food-thread.34626/post-584243

A-Bread – “Amazing”
Rev: 180125 1115

Ref: NY Times, THE MINIMALIST; The Secret of Great Bread: Let Time Do the Work, by MARK BITTMAN, Published: November 8, 2006 - Re: Jim Lahey's method - Sullivan Street Bakery, which he owns, at 533 West 47th Street in Manhattan, NY, NY

450 g 3 c* - Bread Flour – King Arthur ( 12.7% protein)
* (Sifted, or loose packed, if measured by volume)
1-1/2 t Salt
¼+ t Instant Yeast
320 g** 10+ oz H2O, hot (> ~115 – 140 °F)
** (Conversions: 300 g = 300 ml = 10 oz)

Mix dry ingredients in a 2 – 3 qt. bowl.
Mix in H2O; kneed while in bowl to incorporate all the dry ingredients.
NOTE: Dough will be very wet & sticky.
Note: I use a Kitchen Aid Mixer w/ a batter bar to mix.

Cover bowl w/ plastic wrap.
Let rise for > ~ 18 hours; longer is OK.

Turn dough out onto very well floured work surface.
(Silpat – silicone baking sheet makes sticking less of a problem.)
(I also use parchment paper when making more than 1 loaf.)
Fold over itself in thirds; turn 90° & fold again in thirds – minimize the amount of deflation (if you want large holes).

Cover & rest for ~ 15 min. – cover w/ the mixing bowl, or plastic wrap.
Reform into “ball” shape. Note: It will not stay “well-shaped”.

Place seam-side down on very well floured surface. e.g. Silpat, “tea-towel”, or parchment paper.
Cover. e.g. Bowl, or a 2nd towel. (Not terry cloth.)
Let rest for ~ 1 to 2 hours.

Pre-heat oven, with a heavy oven-proof pot & lid, to 425°F. (Cast iron Dutch Oven, aluminum sauce pot, etc.)
Note: Use 375 – 400°F if using smaller, very heavy, lidded sauce pans to make 2 smaller loaves than with the Dutch Oven

Add a small amount of corn meal, or flour, to the top surface of the dough, to keep it from sticking.
Turn dough out into the hot pot, w/ the seam side up.
Cover & bake for 30 min.

Remove the lid, & continue baking until golden brown. (~ 30 min.)

Turn bread out onto cooling rack.
When cool, brush off excess flour for neatness / presentation.
 
GregManning said:
I may have mislead you w/ “no starter”; I use an instant yeast, but natural yeast at my house adds the “sourdough” flavor.

See attachment; and Search “bread” – GregManning

Finally, check:
https://www.treebuzz.com/forum/threads/food-thread.34626/post-584243

A-Bread – “Amazing”
Rev: 180125 1115

Ref: NY Times, THE MINIMALIST; The Secret of Great Bread: Let Time Do the Work, by MARK BITTMAN, Published: November 8, 2006 - Re: Jim Lahey's method - Sullivan Street Bakery, which he owns, at 533 West 47th Street in Manhattan, NY, NY

450 g 3 c* - Bread Flour – King Arthur ( 12.7% protein)
* (Sifted, or loose packed, if measured by volume)
1-1/2 t Salt
¼+ t Instant Yeast
320 g** 10+ oz H2O, hot (> ~115 – 140 °F)
** (Conversions: 300 g = 300 ml = 10 oz)

Mix dry ingredients in a 2 – 3 qt. bowl.
Mix in H2O; kneed while in bowl to incorporate all the dry ingredients.
NOTE: Dough will be very wet & sticky.
Note: I use a Kitchen Aid Mixer w/ a batter bar to mix.

Cover bowl w/ plastic wrap.
Let rise for > ~ 18 hours; longer is OK.

Turn dough out onto very well floured work surface.
(Silpat – silicone baking sheet makes sticking less of a problem.)
(I also use parchment paper when making more than 1 loaf.)
Fold over itself in thirds; turn 90° & fold again in thirds – minimize the amount of deflation (if you want large holes).

Cover & rest for ~ 15 min. – cover w/ the mixing bowl, or plastic wrap.
Reform into “ball” shape. Note: It will not stay “well-shaped”.

Place seam-side down on very well floured surface. e.g. Silpat, “tea-towel”, or parchment paper.
Cover. e.g. Bowl, or a 2nd towel. (Not terry cloth.)
Let rest for ~ 1 to 2 hours.

Pre-heat oven, with a heavy oven-proof pot & lid, to 425°F. (Cast iron Dutch Oven, aluminum sauce pot, etc.)
Note: Use 375 – 400°F if using smaller, very heavy, lidded sauce pans to make 2 smaller loaves than with the Dutch Oven

Add a small amount of corn meal, or flour, to the top surface of the dough, to keep it from sticking.
Turn dough out into the hot pot, w/ the seam side up.
Cover & bake for 30 min.

Remove the lid, & continue baking until golden brown. (~ 30 min.)

Turn bread out onto cooling rack.
When cool, brush off excess flour for neatness / presentation.
Click to expand...
Oh nice, that's what we do for pizza dough. Now I am salivating. Weird how bread talk does this for me even more than meat talk.
 
Jonny said:
That’s a pretty plate of chow! I need to try beef Wellington. My kid and GF watch a lot of Chef Gordon Ramsay, and that’s his signature dish, it always catches my eye and makes me drool a little.
Click to expand...
One of my favorite dishes. I made one myself once, using pork tenderloin instead of beef (first attempt and didn't want to ruin an expensive cut) and it came out alright. There isn't any one part of the recipe that's particularly difficult, just a lot of steps.
 
That's laughable. Did there used to be a lot of injuries from folks splitting bones? I have been wanting to start getting the bones for the marrow, so we'll see what these ultra regulated california butchers have to say
 
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