Food

[OhDark30]

Ahhhh!
Now I know why it’s called a pandemic

[boatme99]

Got housepests for a few days. This morning I made cranberry orange pancakes with cranberry maple orange syrup, and bacon.
Used real real syrup, of course, and orange liquor for the syrup.

Used Canadian maple syrup. I'm pretty sure they're subsidized so it's not as expensive as Vermont or NH syrup, although I'm pretty sure the trees don't really know what country they live in.

[Henry Krinkle]

New dough recipe, same old toppings. Fresh pineapple macerated in dried cayennes, real ham and red onions. The dough is a fake "00" neapolitan. It's half cake flour and half AP and fridge aged. It makes the most fantastic realy thin, crisp crust.

[Samanator]

I've never liked pizza on propane. I think it's a little like wood fired bagels. There is a dryness to a wood fire that not only improves the texture of the crust but the sauce too. I think one could do a killer Chicago deep dish on a wood fired grille. The way tomatoes cook down can't be duplicated anywhere else.

I put some planks on a side burner and it gives flavor while cooking. The Webber does not seem to get dry when using gas, and it rivals some pizza ovens on cook time. I actual let my stone set in the grill as I bring it to temperature and place the pizza on it from the paddle.


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[boatme99]

Carnitas. Pork shoulder chunks in chicken broth, oj, lime juice, onions, bay leaf, cumin, oregano, s&p. When it boils, it'll go into the oven for about 4 hours. Then the meat will go on a sheet pan under the broiler until crispy.
It's mainly for some pork enchiladas I'm making tomorrow.

[skywatch]

No pictures yet, as I haven't plated dinner (waiting for Mrs. Skywatch to come inside.) For many years I have had a favorite way to grill chicken, when our rosemary plant is growing so fast it needs pruning. I take a bunch of rosemary branches just clipped (so they are full of sap and hard to catch fire) and I place the rosemary on top of the grill over hot coals, the chicken directly on top of the rosemary. Then once the rosemary starts to smoke and almost catch fire, I cover the grill and remove all sources of air, so it goes into reduction mode. The fire slows way down and the rosemary flavor soaks into the chicken. It's a bit like the approach in Chinese tea smoked duck. Then the lid comes off before the fire goes out completely, and the rosemary burns off. It's really yummy.

Quick snap at dinner

[boatme99]

I used smoke chicken with lilac branches.

[skywatch]

I used smoke chicken with lilac branches.

ahhh.... we used to have a lilac bush. I didn't realize the wood had a good taste. Nice.

[boatme99]

It actually tastes like the flower smells, if you can imagine that!

[boatme99]

Out of the oven.

It was so good I ate 2 whole enchiladas.