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Old 07-17-2018, 03:54 PM
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Originally Posted by Mako 234 View Post
any after pics?
You want pictures of bones.....?
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Old 07-18-2018, 07:20 AM
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Originally Posted by aubv View Post

You want pictures of bones.....?
that's all that was left, for sure!
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Old 07-18-2018, 07:59 AM
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Default Sour Dough Bread

I never thought I would be a baker, but we have become really interested in bread the last few weeks. I had no idea how interesting the story of bread is. After watching some documentaries and lectures on the history of sour dough we decided we had to make our own, and not with an instant yeast - we used the last 11 days to grow our own bread starter through the fermentation process using nothing but equal parts water and flour (unbleached and not enriched).

Flour, water and salt with a wild yeast bread starter is how bread has been made for +/- 8000 years. Commercial fast start yeast has only been around the last 150 years. I know which one I want to eat.

This is loaf number 1 we baked last night and it turned out great!!



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Old 07-18-2018, 08:32 AM
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Well done! We have been struggling with sourdough. Good flavor but just too dense.
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Old 07-18-2018, 08:48 AM
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Originally Posted by crazybeard View Post
Well done! We have been struggling with sourdough. Good flavor but just too dense.
Thank you crazybeard! This loaf was very dense as well. That must have been great for those early humans though, tons of nutrition in a small portion.
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Old 07-18-2018, 09:07 AM
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Originally Posted by treadlife View Post
Thank you crazybeard! This loaf was very dense as well. That must have been great for those early humans though, tons of nutrition in a small portion.
I called some of ours sourdough biscotti because they were that shape and nearly that hard the next day. Would really like to figure it out but it's been challenging.
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Old 07-18-2018, 12:06 PM
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Originally Posted by treadlife View Post
I never thought I would be a baker, but we have become really interested in bread the last few weeks. I had no idea how interesting the story of bread is. After watching some documentaries and lectures on the history of sour dough we decided we had to make our own, and not with an instant yeast - we used the last 11 days to grow our own bread starter through the fermentation process using nothing but equal parts water and flour (unbleached and not enriched).

Flour, water and salt with a wild yeast bread starter is how bread has been made for +/- 8000 years. Commercial fast start yeast has only been around the last 150 years. I know which one I want to eat.

This is loaf number 1 we baked last night and it turned out great!!



I love to bake bread. Humidity and temp has so much to do withhow the yeast behaves . Big bakers have proofing ovens where they control humidity and temp. Us ameteurs need to keep notes on temps and humidity and howto adjust ourrecipes tomake up for the differences.
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Old 08-03-2018, 06:37 AM
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Triggerfish sandwich
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Old 08-03-2018, 09:29 AM
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Default Chicken, Feta and Spinach Sausage


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Old 08-04-2018, 10:50 PM
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Smoked beef to medium rare
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Old 08-05-2018, 07:50 AM
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Default Roasted turbet (aka trigger fish)

It’s a “Bahamian ting”


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Old 08-05-2018, 08:23 AM
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Originally Posted by ReelPlumber View Post
Smoked beef to medium rare
what cut is that?
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Old 08-06-2018, 04:45 PM
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Originally Posted by Boataholic View Post
what cut is that?
Publix called it a Mock Tender Roast
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Old 08-06-2018, 06:49 PM
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Ground beef Bulgogi with pickled cucumbers and radishes (didn't have access to daikon)


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Old 08-06-2018, 07:54 PM
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Originally Posted by crazybeard View Post


Ground beef Bulgogi with pickled cucumbers and radishes (didn't have access to daikon)


that's a beautiful egg
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Old 08-06-2018, 08:02 PM
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Originally Posted by fijon View Post
that's a beautiful egg
Thanks! For a number of asian dishes I make it the unhealthy way I read in some Thai cookbook a while back. Heat about 4 tablespoons of vegetable oil in the skillet till hot (I usually do at 6 or 7 out of 10 on the stove knob) then crack the egg in. It fries the edges and bottom very well, puts off plenty of heat and can bubble the egg and cooks quick but doesn't over-cook while waiting for it to cook through. It will pop and sizzle and cook the edges but if you get the temp right, it cooks beautifully through.
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Old 08-08-2018, 07:25 PM
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Blackened scamp

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Old 08-09-2018, 09:57 AM
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Most recent batch of sausages - 1st pic still with the casings, 2nd pic with casings removed. Most are saucisson, those (larger ones) at the top are soppressata




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Old Yesterday, 06:11 PM
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triggerfish tacos
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Old Yesterday, 07:08 PM
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