What are you Eating/Drinking?
- Thread starter Super-Supra
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- United States
Came across logistical hurdles, only had peppers, onions and chicken breast + some Calrose rice. I made a chili, honey, garlic (whatever) marinade, added some leftover soy sauce that the Chinese spot left abandoned with me and came up with this.
I slow cooked the chicken for like 10 minutes then placed it in the broiler. Not bad for quick work I guess.
Here’s a pizza happening from a few days back: Topsy turvey. Cheese on the bottom, sauce on the top.
I slow cooked the chicken for like 10 minutes then placed it in the broiler. Not bad for quick work I guess.
Here’s a pizza happening from a few days back: Topsy turvey. Cheese on the bottom, sauce on the top.
- 3,299
- Massachusetts
- GBO-Possum
It's hard to describe the joy this humble-looking bread gives us.
The recipe is simplicity itself, containing nothing but 75% bread flour, 25% whole wheat flour, gluten, water and yeast. No salt or sugar.
The flavor complexities come from the "pre-ferment" phase. All the ingredients, (except I add one cup only of the bread flour at this stage), goes into my Zojirushi bread machine. The yeast gets to work for over an hour converting a wet slurry into a foaming "sponge". Add the remaining bread flour, use European cycle. Finish off for 7 minutes in a regular oven sitting on a pizza stone at 440F (225C).
Of course the process creates heavenly aromas as a bonus.
The recipe is simplicity itself, containing nothing but 75% bread flour, 25% whole wheat flour, gluten, water and yeast. No salt or sugar.
The flavor complexities come from the "pre-ferment" phase. All the ingredients, (except I add one cup only of the bread flour at this stage), goes into my Zojirushi bread machine. The yeast gets to work for over an hour converting a wet slurry into a foaming "sponge". Add the remaining bread flour, use European cycle. Finish off for 7 minutes in a regular oven sitting on a pizza stone at 440F (225C).
Of course the process creates heavenly aromas as a bonus.
- 3,299
- Massachusetts
- GBO-Possum
You'll never go back.
It took maybe 12 years, but I finally wore out a Panasonic machine and replaced it with a Zojirushi. It's built like a tank. I love it!
This model:-
<i>Home Bakery Virtuoso</i>® Plus Breadmaker BB-PDC20
The <i>Home Bakery Virtuoso</i>® Plus Breadmaker bakes a traditional-shaped 2-lb. loaf of bread automatically. Dual kneading blades and additional heater on the lid ensures thorough kneading and even baking. Expanded healthy course options include Multigrain, Whole Wheat, Rapid Whole Wheat...
I frequently bake for my friends and neighbors, randomly surprising them with a hot loaf. I get to experience the baking aromas and the smiles
- 30,208
- Thailand
I need this in my life, however, I’m not available enough to make it work. My wife, on the other hand, has been embracing home life and I’m sure I could teach her to make a decent bread.You'll never go back.
It took maybe 12 years, but I finally wore out a Panasonic machine and replaced it with a Zojirushi. It's built like a tank. I love it!
This model:-
<i>Home Bakery Virtuoso</i>® Plus Breadmaker BB-PDC20
The <i>Home Bakery Virtuoso</i>® Plus Breadmaker bakes a traditional-shaped 2-lb. loaf of bread automatically. Dual kneading blades and additional heater on the lid ensures thorough kneading and even baking. Expanded healthy course options include Multigrain, Whole Wheat, Rapid Whole Wheat...www.zojirushi.com
I frequently bake for my friends and neighbors, randomly surprising them with a hot loaf. I get to experience the baking aromas and the smiles
UKMikey
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- Grea'er Laandan
- UKMikeyA
- UKMikeyA
My nieces and nephew in Singapore (who are also my godkids) clubbed together and got half a dozen cupcakes delivered for my birthday yesterday. I'm not normally a chocolate brownie type of guy but what the heck, it's a special occasion and it'd be rude to refuse. Goes well with the vanilla frosting and a cup of tea.
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- 525
- Germany
- ImbissBrunto
- 4,191
- United States
Now you’re speaking my language. That sounds great. I’ll be making some pizza dough this weekend, using a hot/cold rise.
I’m having an Americano with half and half. There was a bacon egg and cheese bagel there, but it’s been devoured
- 6,351
- United States
- rising_glass1
Lol, is that really you? How'd you fit in there. Saw it the other day but forgot to ask.
Anyway tonight for dinner. My mom is having some pizza with no cheese and tomato sauce, see her diet is different from mine now. She gets pizza from a shop called La Piazza. And she is eating a bowl of spaghetti with it.
I'm having some chicken tenders, white rice and some Seggiano Linguine pasta.
Her doctor told her to start eating more protein, so she recommended her to eat at least 1 pizza a day or a turkey sub/chicken. She has to request no cheese on her pizza due to our dairy allergy.
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- 525
- Germany
- ImbissBrunto
Made chicken drumsticks with rice and peppers for dinner tonight.
And a nice Heineken afterwards.
And a nice Heineken afterwards.
- 4,170
- Null Island
May as well
Joey D
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- 47,660
- Lakes of the North, MI
- GTP_Joey
- GTP Joey
Bangers and mash as well as I could for not having a European grocery store anywhere near me. The peas were about the worst peas I've ever had too. I had to use bratwurst as that's really the only not smoked sausage I can get. I'm not used to making gravey so I think I made it a little too thick. It tasted good though and I found some Boddingtons to go with it.
- 5,789
- Ohio
I can’t tell if I actually like that.
I had a pork plate.
I had a pork plate.
- 6,351
- United States
- rising_glass1
Very cool mate, I love the taste of grilled chicken when it's semi warm.
- 525
- Germany
- ImbissBrunto
