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New batch of pepperoni
With the new pizza oven, I went through the last of my most recent pepperoni. This time, I decided to simplify the stuffing process by using some wide spice-lined casings instead of regular casing. I got out a bunch of cuts in the chest freezer that I needed to use sooner rather than later, and... -
Washed Rind Brick Cheese
My cheese cave is sufficiently full that I've slowed down on making new wheels. With my new pizza oven, however, I've got the itch to do some quick ones specifically for pizza. This is Gavin Webber's Wisconsin Brick Cheese. I am skeptical that it's going to taste like what I get at the...- LoydB
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- Replies: 6
- Forum: Cheese Making
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Detroit-style with homemade pepperoni
This was my first attempt at Detroit-style, based on a Serious Eats recipe. The dough used Barton Springs Mill Butler's Gold 00 flour. My local grocery has legit Wisconsin Brick Cheese. I made the pepperoni myself. The sauce is a 50% reduction of a no-cook sauce I made last week. This pan won't... -
Thin crust with wild mushrooms and black garlic squid ink salami
So my wife is starting to get the 'Pizza again? Really?' look in her eye, so I may wait a few days for the next experiment :) This is still a grocery store dough ball rolled out to 2-3mm, but I replaced the store jar with homemade no-cook sauce. The salami is homemade, as is the shredded... -
Chefman Pizza #2 - Thin and crispy, homemade coppa, pepperoni and mozz
This is my second cook with the Chefman indoor oven, and it went much better than the first one. Homemade mozz, coppa and pepperoni, grocery store sauce, and the second half of the grocery store dough ball from Tuesday, but rolled out to 2mm for a crispy crust. I set the floor to 700F and the... -
Obligatory first pie from Chefman indoor pizza oven
Amazon had the Chefman pizza oven on sale for $229, and I couldn't resist. This is the first pie. In somewhat of a twist, the dough ball and sauce are grocery store, but I made the Romano, Asiago and White Cheddar cheeses, as well as the pepperoni. This was using the New York style preset... -
Pistachio and date whole grain sourdough focaccia from fresh-milled flour
This is the first of five focaccia I'm making that will be identical except for the olive oil used. Dough: 350g whole wheat flour 200g of 75% hydration sourdough starter 300g water (250g water if you keep your starter at 100% hydration like I do) 1 tsp fine sea salt 2 tablespoons olive oil... -
Pasta Extruder Enablement Thread
I've been making our pasta with this for awhile now, and we really love it. It performs soooo much better than the Kitchen-Aid attachment. I've added a couple dozen brass dies from Pastidea.com in various shapes. These were macaroni for dinner last night. Anyway, you should buy one next time...- LoydB
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- Replies: 15
- Forum: Blowing Smoke Around the Smoker.
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At what point is it too old?
I realized have have some bresaola, lomo and a couple of other 2+ year old charc in the back of the fridge. It's been vac packed at fridge temps that entire time, occasionally opened to serve and then resealed. How long do you consider it viable? -
50/50 whole grain rye sourdough
I turned part of my WW starter into a pure rye starter, and made this sandwich loaf from Peter Reinhart's Whole Grain Breads. I milled Butler's Gold wheat berries and Rhyman Rye berries from Barton Springs Mill. As an aside, the flavor and aroma of Barton's grains are amazing. -
Porkstrami for the new year
This is my first try at Porkstrami. I'm really happy with how it came out, and it's pretty easy. Served with homemade rye bread milled from...- LoydB
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- Replies: 8
- Forum: All Things Sandwich
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Twelve pounds of 2guys Brisket & Chipotle Sausage
This sausage has been a journey. I first made it several weeks ago, and screwed up the math on the salt. I ended up with about 13 pounds of way too salty sausage (this is why you fry some up before casing...). I divided the mix into two portions, vac sealed, and put in the freezer. Cut to this... -
Cracked open a one year old parmesan last night
This came out exactly how I was hoping. Creamy texture with a nutty flavor. We grated some on pasta last night, it was delicious, but it tastes so good on its own I may just use it on boards. Just a shade under five pounds.- LoydB
- Thread
- Replies: 19
- Forum: Cheese Making
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Ibores Goat Cheese finished
I wish goat milk was not so ridiculously expensive. This turned out great. Scraped off the thick coating of pepper flakes and here we are. It's just hot enough to know it's there, but not hot enough to override the taste of the actual cheese. Before scrape: After:- LoydB
- Thread
- Replies: 12
- Forum: Cheese Making
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Ibores-style goat cheese with smoked hot paprika
Goat milk always makes me nervous. Raw organic from the farm is $22/gallon. Last time I used it, it blew and $120 went into the trash. I tried a smaller batch from a different farm, and did a low-temp pasteurization while it was still in the jug. Hopefully there will be no problems. Started...- LoydB
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- Replies: 7
- Forum: Cheese Making
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Homemade Hot Smoked Paprika
I decided awhile back I wanted to make an Ibores-style goat cheese with a smoked hot paprika rind. Because there's something wrong with me, I had to do it with paprika I grew. The paprikastarted 4 months ago when I planted Leutschauer Paprika seeds from Baker's Creek in my Aerogarden. I've been... -
Sous Vide Tri-tip
Hardcore Carnivore rub, 5.5 hours at 134F, pan sear with butter.- LoydB
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- Replies: 30
- Forum: Sous Vide Cooking
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Extruded pasta from last night
I've fallen in love with my pasta extruder + brass dies. These were from last night, they grab sauce so well. -
One-year old Gruyere
Popped this open. If I want the tyrosine to go all the way to the core, apparently I'm going to need to go longer than one year. It's delicious, but I was really after the crunchy goodness.- LoydB
- Thread
- Replies: 9
- Forum: Cheese Making
