Sexxy!
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i feel horrible taking upskirt pics
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Looks incredible! What’s the dough recipe? Oh, and I’ve just made the switch to the Caputo Nuvola for all pizzas and it’s amazing - loft, airyness, bite, it absolutely smashes it:
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Vigorous Sourdough starter and king roost’s flour. Freshly milled is so nice!
70% hydration.
Weights depend on your pan size.
Feed night before. In the morning you refresh the starter while hydrating flour separately, then do the mix. Rubaud knead, rest, rubaud, rest, 3 sets of stretch and folds, 2 hours counter ferment, into fridge overnight for cold ferment. Bake day you pull it out for 2 hours, then into pan, rest, stretch, rest, stretch as needed
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Seafood boil a la boiling crab at home
Had to split the crab legs in half because my pots weren’t big enough to support the whole leg.
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The Momofuku noodles are very good. Comes out to about $2 per package. The noodles themselves are nice. They stay al dente and absorb the sauce well. We tried all 3 packets and my personal favorite was the tingly spicy. A bit of mala but not overwhelmingly so. We like adding some stuff to ours.
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Interesting! I got the Momofuku kit from Sun last year and it was meh. I see these are dried. Where did you pick them up…
Online at their store. Waitlist right now. I got suckered into buying 2 packs for $60 to get free shipping. The $30 variety pack comes with 5 packages each of all 3 flavors. So 15 packages total.
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Oh! That’s not bad at all! I paid way more for meh dried ramen noodles… Thanks!
Friend made us some bagels. I woke up early and made pancakes. Lox was on sale at Whole Foods. We’re trying to cut back on breakfast meats but those Farmer Johns sausages are so good.
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Short ribs provenciale cooking all day in the La Creuset. Going to be great tomorrow with mashed potatoes and roasted veggies.
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And was it? It looks great
Yes it was delicious. My son said it was better than the short ribs we had at North Italia. Is that a compliment?
The sauce was made from mirepeoix, a can of Bianco DiNapoli crushed tomatoes, chicken stock, beef boullion, oregano, salt pepper and a lot of garlic. The key ingredient is a parmesan rind.
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Home made fried chicken, collard greens and mac n cheese. The Serious Eats fries chicken recipe is great and the 3rd time making it was a charm. I think I need to make the mac n cheese with more cheese sauce but still delicious.
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I will match you; Scott Peacock’s fried chicken, Cook’s Illustrated potato salad, and a tomato, onion and avocado invention of my own. Great night for fried chicken (is there a bad night for fried chicken?).
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I lived in Decatur when he was Chef at Watershed. He is so talented
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Great minds. That chicken looks great. The recipes are pretty similar except for the salt water brine first then the buttermilk brine. The big difference is that crazy butter, lard + country ham frying oil. Love that. I’ll have to give that a try.
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I think I may have mentioned this before on this forum, but my grandparents owned a poultry ranch when I was growing up. So we ate a LOT of chicken and turkey. My grandmother (from Iowa) made GREAT fried chicken. When she passed I inherited her chicken frying pan, an old, beat up Revere Ware skillet with domed lid. I could turn out great fried chicken using it and to this day I am convinced all the years of seasoning she put into that pan were ever-present. Or it could simply be that RevereWare conducted heat awfully well 
Alas, a landlord replaced the range in a house I was renting and didn’t realize there were any pans in the old unit when he hauled it away. I haven’t made really good fried chicken since then. But chicken was on my mind last night when I made Chicken Piccata Meatballs for dinner
Served over mashed potatoes along with some green beans. Not fried chicken, but 'twas pretty good.
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That looks really good!
My grandmother, from Virginia not Iowa, was a big influence on my love of cooking as well.
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Buddy came back from a fishing trip in Alaska and brought me a load of halibut, sable and raker. Got inspired to make some bouillabaisse. Worked off the Mark Bittman NYT recipe. I made a quick stock with shrimp shells and a couple sacrificed clams and then combined it with some chicken stock I had in the freezer.
Kept my fennel pieces pretty big instead of chopping them up. In addition to the halibut I had some shrimp, clams and some frozen nz green lips. The pre-blanched mussels weren’t that good but I felt like they were a necessary visual element.
Went the lazy route on the rouille and just combined mayo, garlic and some aji paste. Worked out pretty good.
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