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Chicken on a pineapple throne
Holy.... You're even more cruel than me! I thought shoving a ceramic base up the bird's .... six is cruelty, but you just set a whole new level! :emoji_laughing::emoji_laughing::emoji_laughing: -
Sourdough challahs
Shabbos Shalom from the land down under! Those challas look great! I prefer not to use sourdough for challa, but whatever works really! You gave me an inspiration to post mine too :) -
Kids wanted homemade Pizza tonight.
Hey... here's a link to a fabulous pizza dough by Gennaro Contaldo. Since I saw that - only this dough! It's so damn good!!! -
Pita bread with pocket - ready to stuff with whatever you wish
Hi John, That's the time for machine kneading... once the machine has finished, you only need to shape the dough into a ball on the work surface. No need for further hand kneading. However, if you want to do it by hand end to end - that's gonna take 15-20 minutes of hard work :) ... -
Pita bread with pocket - ready to stuff with whatever you wish
mate this looks good!!!! Just have that towel cover a bit longer , will make it really soft. How's the pocket? -
Pita bread with pocket - ready to stuff with whatever you wish
Try those. As I said, looks waay more complicated than it is. -
Pita bread with pocket - ready to stuff with whatever you wish
That's classic Shakshouka.... Will soon post a recipe. -
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22 Lbs Prime Ribeye cook time
Wouldn't go with the math as the main guideline... Internal temperature is what will really tell you the situation. Also, I'd go 275F. Same effect, shorter cook time... -
Pork butt - pulled pork help. I'm clueless
Mate, re timing - your best way is the internal temperature... Forget these calculations... You are after 205F internal, that's all you should care about. BTW, I'd go up to 275F and not keep it on 225F... Same results, way less time :) For spraying - depends on how fatty that pork shoulder is... -
Pita bread with pocket - ready to stuff with whatever you wish
Hey guys! Pita bread ... I've seen at least 20 different versions just across the middle east, and I am not talking about the naan, chapati, armenian lavash and another quadrizillion versions of a flatbread.... However, growing up in Israel, pita in my view is only that thick flatbread with... -
Smoked Pork Steaks with Monroe County Vinegar Dip
Looking really good! I've made those with a bourbon brine, love those pork chops! -
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Pork belly burnt ends - aka the pig candies
Ray, this one was an eye opener for me... I've done the pork belly, learned the perfect crackling methods, but never thought about pork belly burnt ends, until I saw that video by Jess Pryles... That lady is real something - you gotta check her out! (hey! not THAT way :emoji_wink::emoji_laughing:) -
Smoked chicken breast pastrami - when smoking IS healthy
Thanks mate! And yeah, this one is a must... I ain't buying that stuff from deli anymore! -
Hijacked the meatloaf!
Well, that store-bought meatloaf surely didn't see it coming! :emoji_laughing: :emoji_laughing: :emoji_laughing:
