#cheffingitup — Public Fediverse posts

Had to get cilantro from my neighbor but everything else is from our own gardens except the lime and garlic. It won’t be long before we won’t be saying that about garlic. Maybe limes, too.

#CheffingItUp #Gardening

I don't really know what else to do with three dozen eggs that I specifically said I didn't want except make a bunch of brioche, so I hope everyone around me is in the mood for brioche. A lot of it.

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This was a qualified success.

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I’ve never actually made a cobbler before, so I have no idea how this is going to land. Looks pretty...

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Those idiots... The trick to really fluffy scrambled eggs is a pinch of baking powder, a spramp of cooking sherry, beating the living shit out of the things, letting them rest for ten minutes and beating the shit out of them again before putting them in the pan.

#CheffingItUp #Cooking #Recipe

I haven’t given up on sourdough, there’s another levain coming along for that as I post, dear reader. Meanwhile, preferments for Focaccia-Palooza are on deck. Yesterday’s biga is about sixteen hours old, but they’re the same formula: 250g each of water and bread flour, 3g Red Star. So much fermentation around here.

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Act V.

There was more oven rise than I expected, but they need more structure. They have a nice sounding crust. Some problems: Both of them cracked open to vent on the bottoms which got overdone. I slashed two deep vents with a lame before the oven, but those failed to direct the steam up and out. I was raised without a lot of structure and I came out mostly kinda okay. Coming up, we’ll cut one open!

#CheffingItUp #Baking #Sourdough #Cooking

Acts I - IV of what looks to be a pretty good story.
Stay tuned for the dramatic denouement after this message from our sponsors, Jernigan Warren. For top quality, choose Jernigan Warren!

#CheffingItUp #Baking #Sourdough #Cooking

Dolly looks like she’s ready for showtime!!
Let’s see if I can do bread with only limited use of one arm.

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Dolly says “hayyy sailor!”

#Baking #Cooking #Sourdough #CheffingItUp

The sweet tea brined pork loin didn't happen yesterday, so it's happening now. Broccoli, cauliflower and orzo casserole in the oven as well as maple glazed sweet potatoes. Pork is inbound.

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Let's go make dinner.
Stir fired pork and chicken with veggies and arrowroot vermicelli.

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Pork loin is in the sweet tea brine. 24 hours from now, we'll see how it has gone.
I have to say, the brine (1 qt sweet tea, 1/4c worcestershire, 1/4 c salt, 1/8 c apple juice, bay leaf, garlic, shallot, peppercorn, several sprigs fresh thyme and rosemary) is quite good. So, I expect good results.

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Edit: I forgot to list the herbs.

Sourdough starter update!!
Day five total, and the second day in a row that she’s been reliably rising and falling with feedings.
She needs a name! :ablobcatbongo:

#Cooking #Baking #Sourdough #CheffingItUp

Messy Mediterranean Salad for dinner.
Not pictured: the Tahini dressing.
Mixed greens, sweet peppers, cucumbers, Kalamata olives, capers, shallots and feta with dried allium flower garnish. Chicken marinated in Greek yogurt, basil and lemon juice.

#Food #Cooking #CheffingItUp

I forgot to post these yesterday.
I give you falafel two ways!
Those on the parchment-lined sheet pan were deep fried, and the ones on the perforated tray were air-fried.
Both need improvements to the flavor; they were notably kinda bland. But, they were quite fluffy on the inside and crackin' crispy on the outside, so I did something right!

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Falafel in progress.
I repeat: Falafel in progress.

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The garbanzo beans have hit 24 hours soaking.
It's time to pull the trigger on falafel.

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Meanwhile, in the potager…
Parsley is living its best life. Four big bushy bouquets of the stuff. I only took two and my salad spinner is nearly full. This plant is in its third year, so I’ll bet this season will be the curtain call.
Now, onto falafel.

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Prepare to meet your maker, salad!

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Are we ready for beef?
AYE!

(I held back some of the ginger-lime marinated beef from the stir-fry on Monday.)

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This is more like it!!
Perfect focaccia for sammiches.

Thicc.

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Ready to rock and or roll some stir-fried rice!
Related: Apparently, there is a run on carrots.

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These turned out really well. Chewy but still light, slightly crispy, and just a hint of sourdough flavor from the starter discard. Methinks I’m going to save up a week’s worth of discard and make up a whole mess of these to freeze. They’re quite good.

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Before the pimento pie, let's make some sourdough discard flatbread.

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Lunch.
Basil butter fettuccine, lemon pepper chicken, focaccia breadsticks and marinara.

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Marinara!
I freaking love having a simmer burner.

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I fed this thing barely two hours ago. Look at it go!
The mix I’m using to feed it is 50/50 whole wheat and AP flour. The smell is joy in a jar.

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Looks like someone had a good night!
I figured I’d try this again and see how long it takes me to kill it.

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Well damn. No joy for sammiches. That’s okay. I basically just made a bunch of breadsticks. I love breadsticks. Now I have an excuse to make marinara.
I already have another loaf going. I wonder what I did wrong? My yeast is good, I proofed it. Bulk ferment for two days in the fridge. Minimal handling. Did I let it rise to long? Thoughts/suggestions, bakers?

Edit: It's only about 1/4" thick.

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Focaccia is five times folded, and fermenting!

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I think I'll start some focaccia.

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Taking a picnic lunch to my grandma today.
Toasted orzo pasta salad with Kalamata olives, sweet peppers, and some of the last basil from my garden; roasted cauliflower with Parmesan, sauteed chicken with lemon and thyme vinaigrette. ☺️

#Cooking #CheffingItUp #Grandparenting

If that dumb-ass bread is stuck to the inside of that dutch oven, I'm going to throw an absolute ring-tail fit to be fuckin' tied, I tell you what.

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There is no room for doubt.
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*Pamela Poovey Voice*
Yeah. She's ready.

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🎶 Success down in pound town.🎵
*awkward dancing with cake*

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#Cooking #Baking

Apple Breton Pound Cake is in the oven. Let's hope this doesn't turn out like that stupid cornbread.

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