Food

[scottjc]

Or anything, really. I'm after life advice, essentially.

Don't eat yellow snow.

[Seriously]

I squash my fat patties, thus making one large thin pattie, works every time.


I hate that stupid freaking word

[Henry Krinkle]

Best burger. Better even than mine. I've decided that fat patties aren't the way forward - thin ones are.

Took me a lot of fenagling over the years to figure this out as well. If I feel like a big burger, 2 thin patties beats one fatty patty every time.

I'm still a fan of the fat patty. I prefer my burgers less than well done with a crisp, but not dry, char crust. I like the three distinct zones of doneness one can get with a fat patty.

[Raza]

There is a much happier middle ground than a massive patty or a paper thin one, fellows.

[Henry Krinkle]

Pan fried skin on baby potatoes with bell peppers and onions.

[Seriously]

I like the three distinct zones of doneness one can get with a fat patty.

Kill yer, cooked or you burnt it

There is a much happier middle ground than a massive patty or a paper thin one, fellows.

Ok, ok !, I squash into medium, otherwise it just falls apart cos it's dinner-plate diameter.

[Henry Krinkle]

A pretty different loaf for me this year. I made a lot like this last year, but this year most everything is handmixed and use organic bread flour and sour starters.


400 grams nutri-flour (that stuff that tastes and acts like white but has all the goodness of whole wheat re-inserted), 1 1/2 tsp sea salt, 2 tsps black pepper, 2 tsps dried chives, 1/2 tsp yeast, blended/


400 grams of skin on baby potatoes, boiled and mashed, cooled. Combine potato and blended flour mix.


Add 1 1/4 cup of the potato water, cooled. Mix until all the flour is incorporated. Autolyze for 20-30 minutes.


Change to dough hook and knead for 8-10 minutes, until smooth. The huge amount of potato makes this feel more like sticky biscuit dough than bread dough.



Turn out and shape. Also due to the potato this does not have great structure, so I put it in a cast iron pot lined with parchment paper. Cover. Let rise until at least doubled. This may take several hours.
I use two cast iron pots. While the dough is rising preheat oven to 450F with the second cast iron pot inside. Let the pot heat for at least a half hour. Transfer the risen loaf on the parchment paper to the heated pot , cover and bake for 45 minutes.



Remove from pot and cool on wire rack.

More about this potato chive loaf this afternoon, when a portion of it will be re-purposed for dinner.

[Henry Krinkle]

There is a much happier middle ground than a massive patty or a paper thin one, fellows.

Those I will eat. My patties are normally five ounces and cover a bun. If one looks at something like a quarter pounder, that is theoretically only 20% thinner and that is too thin.

[scottjc]

Winter comfort food.

Toad in the hole with Welsh Dragon sausages, mashed potatoes and steamed Savoy cabbage.

[Dan R]

When I am looking for a less "carby" bread, I'll make this faina which uses chick pea flour. It's a flat bread and does split hairs on the carby part, but it is quite tasty if you like chick peas. Other ingredients are Parmesan, salt, and pepper. It does not get much easier.



Cheers!

Dan