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Thread: Y'all want me to...

  1. #61
    i bet floyd wishes he had hair like that...

  2. #62

  3. #63
    Senior Member Swamp Fox's Avatar
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    LOL ...

  4. #64
    Senior Member Swamp Fox's Avatar
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    Quote Originally Posted by crookedeye View Post
    i bet floyd wishes he had hair like that...
    I bet Floyd wishes he had your home address ... LOL

  5. #65
    Senior Member DParker's Avatar
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    Alexa reminds me that it's time to take the pork shoulder out of the sous vide bath and put it in the smoker. Either that or she's hitting on me....cheeky monkey.

    Don't go ninja-in' nobody don't need ninja-in'.
    - Diemon Dave

  6. #66
    Senior Member Swamp Fox's Avatar
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    "Alexa, don't stop!"



    I think you've taken this AI thing too far ...

  7. #67
    Senior Member DParker's Avatar
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    You'll be singing a different tune when the machines take over and I'm spared a life of slavery in the copper mines because one of our overlords is sweet on me. But, in the meantime...

    The one constant at breakfast in Ireland at the B&B we stayed at...apart from everything being delicious...was the fresh-baked brown soda bread (aka simply "brown bread") that our hostess put on the table every morning. I grew quite fond of it, as well as the full Irish breakfast, and have been craving some ever since we came back. Since our local eateries have thus far ignored my pleas to begin serving fresh-baked brown bread I resolved to make my own. Working 4 day weeks leaves me with most Fridays to putter around the house by myself when I don't have chores that need tending to, so I used this morning to scratch this particular gustatory itch. Although brown bread is like Ireland's version of gumbo in that if you ask 50 different little old Irish ladies how to make it, you'll get 100 slightly different answers. Plus, there's nearly endless possibilities for tweaks and texture/flavor enhancing add-ons.

    But at it's most basic it's ridiculously simple, consisting of coarse wholemeal (that's "whole wheat" in Yank-speak) flour, some all-purpose flour (or not...that's one of the variants), baking soda, buttermilk, salt, butter (or oil) and maybe an egg or two. There's no kneading or proofing, as it's a no-yeast bread that uses the carbon dioxide produced by the combination of baking soda and the acidic buttermilk as a rising agent. Everything just gets mixed together in a bowl which, depending on your flour-to-liquid ratios, produced either a very loose and wet dough that's poured into a loaf pan, or a tighter, drier one that is formed into a circular blob on a baking sheet. I went with a 2:1 ratio of whole wheat to all-purpose flours, went with olive oil instead of butter, opted to use an egg, added a little wheat germ for extra fiber and texture and, since I didn't have any buttermilk on hand, mixed some yogurt (also homemade) into some milk to produce the same effect. I also added 1 Tbsp of honey. The amounts of stuff I used resulted in a dough that was nearer the wet-and-loose end of the spectrum, so I went the loaf pan route.

    Extra coarse whole wheat flour proved a challenge to find locally, so for added authenticity I had Jeff Bezos send me a bag of actual Irish wholemeal (delivered in 1 day....living near 2 Amazon fulfillment centers rocks):

    (Full sized: https://i.imgur.com/97sjNux.jpg)


    It went into a 400F oven for 45 minutes and then spent another 30 minutes cooling on a rack. This was the result:

    (Full sized: https://i.imgur.com/iDkbgXS.jpg)


    (Full sized: https://i.imgur.com/P7Fq7Ym.jpg)


    Slathered in some Kerrygold butter it's pretty much exactly as I remember it. I lightly toasted a couple slices and substituted them for the whole wheat toast that usually accompanies my weekend bacon-and-eggs. The result was not a full Irish breakfast (more like a half-assed one), but it's a start. Next, I think I'll try making some Irish bacon, which is cured and smoked pork loin rather than belly. Beans, tomatoes and mushrooms will be easy, but the black and white puddings might prove to be a challenge. Oh well, one step at a time.
    Don't go ninja-in' nobody don't need ninja-in'.
    - Diemon Dave

  8. #68
    Senior Member DParker's Avatar
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    Oh, and I'd almost forgotten that it was also time to take the copa (the so-called "money muscle" cut from a pork shoulder) out of the fridge where it's been curing in a mix of cure #1, herbs and spices for the past 2 weeks, give it a good coating of smoked paprika...

    (Full sized: https://i.imgur.com/Urrq0kL.jpg)


    ...and seal it in an "Umai Dry" bag (https://umaidry.com/) so it can go back into the fridge for 1-2 months to dry cure into capicola (aka "capocollo", "coppa", "gabagool", et al). Hopefully it will turn out something like this...



    Cue Carly Simon's Anticipation.
    Don't go ninja-in' nobody don't need ninja-in'.
    - Diemon Dave

  9. #69
    Senior Member Swamp Fox's Avatar
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    You keep this up and some lonely 300-lb Irish bartender named Pat, who's working without papers at an "Irish pub" in Dallas or Houston, will soon be after your lucky charms ...

  10. #70
    Senior Member Swamp Fox's Avatar
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    ,,,,,

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