Official CEHST food thread

[bcking 3,157]

37 minutes ago, Dee elle said:

I've been making homemade sourdough bread for the past few months.. if there is anyone in the DFW area who would like some sourdough starter, let me know. 

That is tempting (Houston here)...

 

My med school housemate had a sourdough starter that he kept going for almost all of med school (4 years). Made wonderful bread.

[-Trinity- 513]

1 minute ago, bcking said:

My favorite part about Amsterdam (We were there for New Years a little while back).

 

One of the street markets there has a man making Stroopwafels who I swear is Benedict Cumberbatch on his days off...He's the Stroopwafel-making doppelganger at least.

Maybe he was doing a part there, The Stroopwafel man...lol

 

 

[Voice of Reason 10,298]

47 minutes ago, Dee elle said:

I've been making homemade sourdough bread for the past few months.. if there is anyone in the DFW area who would like some sourdough starter, let me know. 

I love making anything bread.  Or pizza.  Used to have a sourdough starter going, but got rid of it when I moved.  I need to do that again.

 

Made a great "loaf" of no-knead sourdough sticky bread in my cast iron. Also love sweet potato rolls.  Very yummy!

[Voice of Reason 10,298]

37 minutes ago, bcking said:

My wife makes a mean toad in the hole, and a really great steak and ale pie. If we are talking about our own cultural origins.

 

We also love cooking Middle Eastern and SE Asia food. Yotam Ottolenghi has a great cookbook. The mejadra (rice and lentils cooked in spices, topped with fried onions) is delicious, and there's an amazing meatball dish in there as well.

 

We have a recipe for Beef Rendang we got when we spent 2 months in Java that is wonderful. Come to think if, we haven't made it recently so I might add it to our shopping list for next week.

Toad in the hole?  Mansplain for me please?

 

Though I like pretty much any type of food, I think my overall favorite is Thai.  And Thai sweet tea is pretty amazing as well.

[Voice of Reason 10,298]

24 minutes ago, -Trinity- said:

Greeks I know don't like the store bought "Greek" yoghurt either. It's an insult to real Greek yogurt according to them.

 

I agree!!

Since you stopped by, let me give you full credit for encouraging me to make it!!  It really is MUCH better than the store stuff.  Thanks for the inspiration!

[-Trinity- 513]

29 minutes ago, Dee elle said:

Oh I had my share of those initially.  Sourdough is a lot less forgiving than yeast raised bread, but I persevered and am delighted with the outcome. Happy to share specifics and  recipes  if you are interested 

Sharing is appreciated for sure. I thought yeast bread is much easier. I'm willing to give it another try, I love sourdough so it's worth it.

[-Trinity- 513]

14 minutes ago, IDWAF said:

Since you stopped by, let me give you full credit for encouraging me to make it!!  It really is MUCH better than the store stuff.  Thanks for the inspiration!

I saw food on CEHST and had to stop by, I thought Trump was cutting off food to immigrants lol... 

 

I'mencouraging everyone to make it, but most people consider it to much work.

All it takes is being patient, and it's definitely much tastier then store bought one.

 

Edited January 30, 2018 by -Trinity-

[Voice of Reason 10,298]

37 minutes ago, Dee elle said:

Oh I had my share of those initially.  Sourdough is a lot less forgiving than yeast raised bread, but I persevered and am delighted with the outcome. Happy to share specifics and  recipes  if you are interested 

Yes, totally.  Even having made a fair amount of yeast bread, there was a learning curve for me with sourdough.   But it's totally worth it!  

 

And if it goes awry, ends up a tad heavy, just make some soup, cut up the bread, and let it soak for a minute. No loss!

 

I made my starter from scratch.  Took probably 6 weeks and multiple cycles of halving/feeding before it got good.  But figured doing it using the "stuff" already in our local air would make it more likely to keep going.  And once you have it, you can always dry some in a dehydrator, and save it to start a new batch a year later.  Unless your S.O. thinks it's really thin, stale crackers and tosses them in the trash...  

[Voice of Reason 10,298]

9 minutes ago, -Trinity- said:

I saw food on CEHST and had to stop by, I thought Trump was cutting off food to immigrants lol... 

 

I'mencouraging everyone to make it, but most people consider it to much work.

All it takes is being patient, and it's definitely much tastier then store bought one.

 

Very simple to make.  But many may crave it and want it NOW, and that won't work.

 

FWIW... did some more reading on the time.  24 or more hours of fermenting eats up more (most) of the lactose.  But renders the yogurt "less viable" to use as a starter.  Next batch I will use the store stuff to start, then save back a cup of homemade at about the 8 hour mark for a starter.

[Dashinka 24,581]

1 hour ago, yuna628 said:

Well I'm being adventurous tomorrow night and making Swordfish with a ginger demi-glace.

I'll report back if I managed to set the kitchen ablaze

Good Luck!  Hope all goes well!

Edited January 30, 2018 by Bill & Katya

[Voice of Reason 10,298]

3 minutes ago, Dee elle said:

Take a look at the King Arthur flour website.. I used their instructions for making my own starter, and I use the Tangy Sourdough recipe.  I now store the starter in the fridge, feed it once a week and twice in the 24 hrs before I bake... I weigh all ingredients and take care not to over rise the bread as this leads to flat loaves.. a bit counterintuitive but that was part of the never for me !! 

Good points.  Sourdough tends to flatten if over proofed, way more so than yeast breads.  

 

Never knew about feeding it twice before baking.  Mostly just fed it every week or two (in fridge), and used it when hungry.  What is the premise behind feeding twice in 24 hours?

[-Trinity- 513]

1 minute ago, IDWAF said:

Very simple to make.  But many may crave it and want it NOW, and that won't work.

 

FWIW... did some more reading on the time.  24 or more hours of fermenting eats up more (most) of the lactose.  But renders the yogurt "less viable" to use as a starter.  Next batch I will use the store stuff to start, then save back a cup of homemade at about the 8 hour mark for a starter.

I think that's what it is, that's why I make mine in advance. Meaning before I finished the one that's already done.

 

Good to know, cause I was planning to let it ferment longer next time. I will take out a cup for the starter, and let it sit longer.

[Dashinka 24,581]

I am more noted for my desserts.  I make a great double chocolate chocolate chip caramel brownie.

[bcking 3,157]

35 minutes ago, IDWAF said:

Toad in the hole?  Mansplain for me please?

 

Though I like pretty much any type of food, I think my overall favorite is Thai.  And Thai sweet tea is pretty amazing as well.

It's not fancy.

 

Sausages and veg (my wife also adds sliced apple) baked in Yorkshire pudding.

[-Trinity- 513]

6 minutes ago, Dee elle said:

I add all the water, half the flour and the starter... mix and rest for 4 hours...then refrigerate 12 plus hours,  which makes it very tangy, add the rest of the flour, raise 4 to 5 hrs max, folding it each hour, then 2 to 2 1/2 hrs final rise in the pans.. preheat oven to 435, then turn it down to 425 when I put it in. I grease the pan and add a bit of cornmeal in the base to develop a really nice base crust. 35 minutes and done! 

Ah I think that's what ruined mine, I let it sit for 15 hours in a a room, so no refrigerator involved.