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Old 01-12-2019, 06:14 PM   #231
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Summer here so we are going to,sons for dinner, I'm taking salad and new potatoes just dug from the garden, cliff kidney brand. These are spuds, the skin just falls off http://www.discusscooking.com/forums...1&d=1547334799

Russ
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Old 01-12-2019, 06:28 PM   #232
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Quote:
Originally Posted by msmofet View Post
Regular No Knead Bread

Attachment 33019

Sliced

Attachment 33020

No Knead Bread using whey drained from homemade yogurt instead of water

Attachment 33021

Sliced

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I want to slice into that and smear it with butter while it's still nice and warm.

Beautiful.

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Those both look yummy, msm.


I like to think of baking as science, cooking as art. With baking, following the directions to the letter and measuring accurately are important for successful and consistent results. When it comes to cooking, unless you are a firm believer that a recipe must be followed exactly to be authentic, it's perfectly acceptable to adjust to personal taste or mix things up to make it a little different.

When it comes to food prep, I'm more of a right-brained kind of girl. I like to color outside of the lines.
When I make a recipe for the first time, I try and follow it the best I can, but I always find myself tweaking stuff. It's like a habit that I can't resist doing.

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Originally Posted by Rascal View Post
Summer here so we are going to,sons for dinner, I'm taking salad and new potatoes just dug from the garden, cliff kidney brand. These are spuds, the skin just falls off http://www.discusscooking.com/forums...1&d=1547334799

Russ
Summertime there, eh? Opposite here. We've got 4 inches of snow on the ground and we're expecting another 1-2 inches before it's all said and done. I'm loving it

Nice spuds. I miss growing my own food. I just don't have the time and the energy anymore, not to mention the space.
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Old 01-12-2019, 10:06 PM   #233
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I'm not that great with the BBQ thing. I always let my son's dad handle the BBQ. However, if I was having steak, that I always had to cook myself because I like my steak medium-rare (maybe a little more rare than medium) and I didn't trust anyone else to cook it for me.
Same here, Linda. I love a good grilled ribeye, and probably use my Weber grill more than I use the oven.
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Old 01-12-2019, 10:11 PM   #234
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Grilled tri tip
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Old 01-12-2019, 10:22 PM   #235
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OMGosh....I'm loving the pics of the breads, apple dumplings, and Rascal's fresh 'taters!
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Old 01-12-2019, 11:20 PM   #236
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I was just going through some of my old files, and came across this -- a Sausage Eggs Benedict. I have to make this again. It was incredible.

The sausage "patty" was actually a slice of a sausage "fatty," which is a chub of breakfast sausage smoked on the Weber Kettle. I probably used apple wood, since that is my go-to wood for pork.

CD
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Old 01-13-2019, 07:12 AM   #237
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Bread Pudding...


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Old 01-14-2019, 09:20 AM   #238
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More beautiful food pics. And the meat pics are gorgeous.
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Old 01-14-2019, 09:21 AM   #239
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I love bread pudding. That's a beautiful presentation. I'm getting ready to lick my screen
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Old 01-14-2019, 09:41 AM   #240
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Butterfish & Monster Prawns



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