"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches
Reply
 
Thread Tools Display Modes
 
Old 08-15-2010, 04:57 PM   #1
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,373
TNT Smoked salmon on rye

A friend made this for crackers, I came home and re-invented it into a sandwich...We mixed 1/2 lb. of smoked salmon 1 finely minced onion 1 Tab. capers,2 Tea. fresh minced dill 1/4 c. sour cream,or less it depends on how lose you want the mix. frankly I love it with well mashed cream chees and mayo, 1/2 cup mayo salt and pepper to taste. Mix well Chill then put on thick sliced rye bread top with arugala and eat with a fat dill pickle and something icy cold to drink.
kadesma

__________________

__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 08-15-2010, 06:56 PM   #2
Senior Cook
 
Join Date: Aug 2010
Posts: 415
That's a nice mix with the smoked salmon, kadesma. I might try that, but instead, whack it on a slice of sourdough bread, let the flavour of the bread shine through, too.
__________________

__________________
Linux is offline   Reply With Quote
Old 08-15-2010, 07:16 PM   #3
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,373
Quote:
Originally Posted by Linux View Post
That's a nice mix with the smoked salmon, kadesma. I might try that, but instead, whack it on a slice of sourdough bread, let the flavour of the bread shine through, too.
Good idea, will try some sour dough cibatta that is just bought.
kades
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 08-15-2010, 07:19 PM   #4
Senior Cook
 
Join Date: Aug 2010
Posts: 415
Quote:
Originally Posted by kadesma View Post
Good idea, will try some sour dough cibatta that is just bought.
kades
Goodo! And I'd like to know if you like it.
__________________
Linux is offline   Reply With Quote
Old 08-15-2010, 10:22 PM   #5
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,373
Quote:
Originally Posted by Linux View Post
Goodo! And I'd like to know if you like it.
I loved it. So did my husband..He thought it was excellent.
kades
Will be making some for a teachers luncheon, my daughter tasted what I made and has asked for the same thing but smaller for the table.
thanks.
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 08-16-2010, 06:16 AM   #6
Senior Cook
 
Join Date: Aug 2010
Posts: 415
Quote:
Originally Posted by kadesma View Post
I loved it. So did my husband..He thought it was excellent.
kades
Will be making some for a teachers luncheon, my daughter tasted what I made and has asked for the same thing but smaller for the table.
thanks.
I'm so pleased you enjoyed the sourdough. Its flavour is right up there among the best. But.. when in Cherche-Midi of Paris once, I came across Poilâne.

Poilâne, boulangerie en ligne

and entered.

Nothing prepared me for the sight and smell of fresh baked bread. Shelves lined the shop's walls and on them sat these great miches of sourdouggh bread! I never knew bread could look like this, let alone taste anything like it. We were invited below to see their wood-fired oven, and in this albeit hot room were large wooden bins containing slightly greeny-cloured dough. Poilâne selects sea salt, special stuff that smelt vaguely of violets, which was used to make this awesome bread - a loaf is not cheap, though. But then, each loaf is rather big! Some 1.9Kg/4lbs big.

Later, I encountered a recipe for Poilâne's sourdough bread. The man, now sadly departed was always secretive of his recipes but this website shows how this extraordinary bread is made.

Poilane Bread, famous french exclusive. And Roomba!

And easy-blend, "fast" yeast is nowhere to be seen.

Poilâne's bread isn't made quickly, but over a continuous leavening method. I make his sourdough for home use, but because its leavening method is slow, means I can be working a 10 hour shift, but come home to resume my bread making hobby.
__________________

__________________
Linux is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:54 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.