Pellet Tube Smoker in Gas Grill Review for ann_t, or anyone else
2ManyDiversions
6 years ago
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2ManyDiversions
6 years agoRelated Discussions
Sourdough Bread
Comments (67)hm....to tell the truth I have never checked the temp of my starter or my oven with/without the light or my bread dough or the starter as I was getting it going ! My house is 68 all winter and then in the Summer we keep the thermostat on 78. Whatever time of year it is all seems to do just fine. I have never made an exception for my bread dough other than to place it in the oven with the door propped open with an oven mitt. That is how it is today with the dough I am currently making. It has to rest at "room " temp for 3 hrs...with stretch and folds every 30 min for the first 2 hrs and then leave it alone for one hour. Then shape and let rise one hour at room temp then retard overnight and bake direct from fridge in 500 degree pre-heated pots tomorrow. I just checked my oven temp with the light on and it is 73. That is where I do my apple yeast water and my starter after I feed it and that is where my first and only , current , stater got going. One of the things they caution is not to over feed your starter...as in until it doubles don't feed again. I followed the method I linked 4 yrs ago and didn't have a problem. I know others on the Fresh Loaf have had to try about 3-4 times to get one going. I used rye flour from my local health food store and bottled water ( that is important when getting it started) and King Arthur white AP flour. It could be that is the problem with your first starter is over feeding. As to the second starter I wouldn't worry at all about "bad" stuff growing at this point. The tiny bubbles and concept of "bad" are not a problem at this point. Simply carry on and move it to a slightly cooler place and feed/discard and definitely stir well and give it air via a loose cover. It should be fine. As to the other one after 6 days if it has bubbles and has a fine odor I sure wouldn't discard it either. I would take out half and feed it and leave it where it is about 75 for 24 hrs and see what is what. As to apple yeast water just chop up 100g of apple and put it in the quart jar with 2/3 full filtered water...it does love the 80's so use your oven with light. Stir very well every couple hours all during the day for 3 days - 4 days. It is ready to rise bread. The apples will always float and the water will be VERY fizzy ! You can hear it ! It does need a lot of attn and warmth the first 3-4 days and then it is completely care free and can be in the fridge for weeks at a time and not used. Once you get your other starter going....and I do urge you to go to TFL and read some of the discussions on getting a starter going...I will tell you how to store it when not in use for lengths of time...when I am gone on a bicycle tour I leave mine unattended in the fridge for months. Keep us posted. c http://www.thefreshloaf.com/search/node/debra%20wink%20starting%20a%20sour%20dough%20starter read the first two articles by Debra Wink...linked above and then the link below...you will know more than I do when done :) Debra's way always works !! c Here is a link that might be useful: TFL...link to a lot of discussions...See MoreBBQ Ribs -- Share your rubs, tips, recipes -- No judgment:)
Comments (54)The pic is great. That is one happy smoker, : ) Smoked a pile of ribs early Spring. Low and slow packed tight. open the packets at some point...no competing here. I only get the Costco ribs. Planning another round this coming weekend. Garden is planted and on its own now except for minor up-keep. Ribs are a good project. I like the GaramMasala addition to the rub. I make my own GM so I just may do one of the packs using that version. My spice rub falls into the complicated category but I have the spices and like fresh roasted, ground fresh. Doesn't take long at all and I can stock up other blends that are low at the same time. I bbq a big batch while I'm at it. I swear the neighbors can smell it. One is a football field away and the other is 3 fields away. We do fair trade with the closer. His leeks are baseball bats and mine are toothpicks. He brings leeks and I give all the rhubarb they want. "whatcha cookin'?". The other neighbor is 6'6 and huge. He could use the walk but he drives. "whatcha cookin'?". He offers nothing but an appetite, lol. Plenty for everyone. I plan on 8-10hours. Start about 9am. All I have patience for. I aim for fall-of-the-bone with a tug. I like it to hold on. Leftovers I pull off the bone and food saver in packets for the freezer for mid week quick tacos. I use wood, side fire box. Free fuel. Maple, birch, pear, plum, apple. Old trees. Mesquite powder is a great ingredient. From the seed pods, not the bark/wood. Smells like milk chocolate. HERE...See More"Men cook outdoors and the women only cook indoors."
Comments (106)@Carl Arnold, welcome to the cooking forum! And if you really are a person trying to join in, and not trying to drive traffic to some outside website (why I mentioned no link, but sometimes there's a post that's sort of on topic, and the link comes later), you really are very welcome. As Sherry said, we have problems with bots. Your post was overwritten—very beautifully—for this kind of message board. Your follow up was more normal in tone, but unfortunately the new AI is capable of it all. That said, while we do run to older females in traditional families, we try not to exclude our younger, male, non-binary, non-traditional, unique and diverse posters, and it's right to call us out when we fail in that. Your point about cooking roles being more dependent on individual skills than gender is on topic, and an important POV, no matter how many of us have experienced the calcified classic gender roles in the title of the post. I bought a little table top barbecue last year, and have a littler freestanding one that's cute, but harder to use, and generally too small. I'm not really into outdoor cooking, and don't live in a climate where it's necessary. My little barbecues make my menfolk snicker. They have big and bigger gas grills to cook on...but really only for outdoor parties. I don't get the point (it not being an outdoor kitchen for all cooking in too hot and humid for indoors weather). I think barbecues should burn charcoal and aromatic wood chips to be worth the bother. I use a chimney starter. Barbecues are bad for the air quality, however, so mine are minimally used. The ”outdoors” cooking for us is not a gender thing determined by cultural norms, just a combination of attitudes and druthers that fall that way, informed by weather and circumstance....See MoreWow (I made) Canadian Bacon!
Comments (42)bragu, I'm completely stymied! Mine tasted like Canadian Bacon, no doubts, although when I added some to some kale and northern beans for a thick soup I thought it made a good sub for ham. Nothing like Black Forest Ham though - and I love that! I don't think the fresh thyme will make much difference. I'm thinking since you said you fed 30 guys (mine would never have!) perhaps you had a truly huge loin and maybe the brine didn't become as intense? Perhaps try a smaller loin and still cut it up to brine? Sure would love to know how you got that black forest ham flavor! Sounds like you had quite the smoking going on, and happy to hear all enjoyed it!...See More2ManyDiversions
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