Search found 475 matches

by Milton Hudson
July 13th, 2020, 7:24 am
Forum: Epicurean Exploits - Food and Recipes
Topic: FISH SALTIMBOCCA
Replies: 8
Views: 224

Re: FISH SALTIMBOCCA

[quote="Milton Hudson" post_id=3029839 time=<a href="tel:1594563362">1594563362</a> user_id=7905] Thanks Martin, Funny, I just this morning was thinking about wrapping some warm water lobster tails in Prosciutto. Then i open the board and see your thread. Kind of like the watermelon feta the other ...
by Milton Hudson
July 12th, 2020, 10:44 am
Forum: Epicurean Exploits - Food and Recipes
Topic: An Evolution of Pesto
Replies: 6
Views: 326

Re: An Evolution of Pesto

Nice My wife is allergic to pine nuts. I’ve used sunflower seeds but love the idea of the bread, especially smoked. Much as we love Pine Nuts, after our bad reactions to the Chinese ones we have stopped using them. I make Arugula or Basil Pesto with pistachios. I usually give them a bit of a toast ...
by Milton Hudson
July 12th, 2020, 7:16 am
Forum: Epicurean Exploits - Food and Recipes
Topic: FISH SALTIMBOCCA
Replies: 8
Views: 224

Re: FISH SALTIMBOCCA

Thanks Martin, Funny, I just this morning was thinking about wrapping some warm water lobster tails in Prosciutto. Then i open the board and see your thread. Kind of like the watermelon feta the other day. I'm planning on wrapping then vacuum bagging with a bit of olive oil infused with sage and bas...
by Milton Hudson
July 11th, 2020, 8:07 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Steak Porn
Replies: 2206
Views: 190328

Re: Steak Porn

First dinner with my daughter’s boyfriend’s family tonight. Special request for ribeyes. They’ve left, and I’m hitting the bourbon cabinet. I know there was a reason I had kids... but I don’t quite recall what it was. On the bright side, the steak was great. Andrew, At least they ate meat. Or would...
by Milton Hudson
July 7th, 2020, 2:03 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: It's been too long! Pizza!
Replies: 1406
Views: 80909

Re: It's been too long! Pizza!

I’ve had issues dealing with the dough sticking to my peel. I can’t find the right combo to get it to slide off unless I overdo cornmeal or flour as can be seen from the pic in my last post. Using a metal peel. Does wood work better for releasing the dough? If your dough is too sticky, you may have...
by Milton Hudson
July 7th, 2020, 4:54 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Making bacon at home
Replies: 26
Views: 793

Re: Making bacon at home

While I'm not the foodie with a desire to do all the work, I will say nothing is better than freshly made smoked meats without all the preservatives. I won half a pig one year and took it to a butcher who specializes in fresh smoked meats. Since the pig was free, his charges were more than reasonab...
by Milton Hudson
July 6th, 2020, 6:49 am
Forum: Epicurean Exploits - Food and Recipes
Topic: It's been too long! Pizza!
Replies: 1406
Views: 80909

Re: It's been too long! Pizza!

Sourdough, KA AP, 5% Semolina, Balled and rested for 3 days, didn't let it warm up much, just stretched and threw the toppings on and in a 550 oven. Conecuh, campari tomatoes, mozz and basil XymapKpbR1COu4qhMm4YtA.jpg Brie, spinach, garlic lemon beurre blanc, shaved Parmesan and during the last 2 mi...
by Milton Hudson
July 6th, 2020, 5:53 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Help me rub my butt
Replies: 17
Views: 610

Re: Help me rub my butt

How do you like my Butt? This is coated in yellow mustard, then bad byrons butt rub on the bottom and then my pork rub on the top and sides. My pork rub has about 50% salt and sugar by volume and the ratio of salt to sugar is 1 to 1. Sugar is divided 50/50 brown and white sugar. Butt came from Sam's...
by Milton Hudson
July 3rd, 2020, 9:09 am
Forum: Epicurean Exploits - Food and Recipes
Topic: It's been too long! Pizza!
Replies: 1406
Views: 80909

Re: It's been too long! Pizza!

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Breakfast pizza
Salsa, mixed cheese, Jalopeno, Conecuh sausage and egg.
by Milton Hudson
July 2nd, 2020, 10:26 am
Forum: Epicurean Exploits - Food and Recipes
Topic: WATERMELON-FETA-SESAME Salad
Replies: 5
Views: 273

Re: WATERMELON-FETA-SESAME Salad

Martin,
Thanks for the post, made this last night. Pickled onions went on at service. Used a mix of Basil and Mint, Olive oil and a little Balsamic.
by Milton Hudson
June 29th, 2020, 4:43 am
Forum: Travel and Restaurants Forum
Topic: DC Restaurants
Replies: 5
Views: 358

Re: DC Restaurants

The first restaurant I will eat in in almost 4 months will be Annabelle. I believe they are open. The chef is a local legend and the best in DC. Annabelle was really nice. The most pure Frank Ruta dinner I've had since, well, Palena! They had a great time at Annabelle last night. Thanks for the rec...
by Milton Hudson
June 25th, 2020, 11:54 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Ooni Discussion
Replies: 15
Views: 780

Re: Ooni Discussion

I'm using the sourdough recipe from up thread. 63% water 15% 100% starter 3% salt 2% Olive oil I have kneaded when using the 00 flour, when using regular KA, no knead just a rest and a couple of stretch and folds over a 1 hour period. Balled then overnight rest in fridge. The balls keep for several ...
by Milton Hudson
June 25th, 2020, 6:50 am
Forum: Epicurean Exploits - Food and Recipes
Topic: It's been too long! Pizza!
Replies: 1406
Views: 80909

Re: It's been too long! Pizza!

Sourdough Pizzas from last night. 550 oven on a stone. Flour was just regular KA unbleached AP, overnight balled and rest.
by Milton Hudson
June 23rd, 2020, 5:28 am
Forum: Epicurean Exploits - Food and Recipes
Topic: What did you cook tonight?
Replies: 1584
Views: 84383

Re: What did you cook tonight?

Around here, we take the tougher parts of the deer and marinate in Italian dressing. Then wrap in multiple layers of heavy duty foil and put on the back of the grill for several hours. When they are tender, open the foil for some smoke and a bit of char. A Lot depends on the age/size of the deer. Sp...
by Milton Hudson
June 23rd, 2020, 5:03 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Ooni Discussion
Replies: 15
Views: 780

Re: Ooni Discussion

Cooks just gave it a big thumbs up. I like your setup for it. Once i get a roof for my outdoor area, i'm going to get one.
by Milton Hudson
June 22nd, 2020, 12:38 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: What did you cook tonight?
Replies: 1584
Views: 84383

Re: What did you cook tonight?

BLT Canapes (That's bacon, lobster and tomato on avocado toast) for appetizers last night.
Dinner was scamp with lemon and capers, fried grits cakes with marinara, braised leaks and mushrooms and Cannelini bean salad.
Only photo is of the BLT.
by Milton Hudson
June 22nd, 2020, 6:08 am
Forum: Travel and Restaurants Forum
Topic: DC Restaurants
Replies: 5
Views: 358

DC Restaurants

My son is helping a friend move from Birmingham to the district in a week or so. They want to hit some nicer low key spots. Any recommendations of what might be open and have good practices. His friend is going to work for the Fed and will be living in the NoMa area. I think pretty much any area of ...
by Milton Hudson
June 18th, 2020, 6:16 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Used a rice cooker for the first time last night
Replies: 59
Views: 2057

Re: Used a rice cooker for the first time last night

I bought the Aroma that Cook's rated highly, used it for a while, then gave that to my son and got the next model up that has a few more settings. Picked it up at Sam's for ~$27. Rice comes out great. I use it for basmati, jasmine sushi all with consistent results. The sushi took a bit of fiddling, ...
by Milton Hudson
June 17th, 2020, 6:39 am
Forum: Wine Talk
Topic: Ever boycott a winery?
Replies: 400
Views: 19132

Re: Ever boycott a winery?

I stopped buying Hahn Estate and Smith and Hook when they fired the winemaker who was a member of the old Prodigy wine board. He was a friend and a good guy. They gave him no real reason and no notice.
by Milton Hudson
June 14th, 2020, 6:07 am
Forum: Epicurean Exploits - Food and Recipes
Topic: It's been too long! Pizza!
Replies: 1406
Views: 80909

Re: It's been too long! Pizza!

Eggplant strips on pizza. Now you've given me a great idea. Picked up some nice eggplant yesterday. Made a batch of dough yesterday as well. Ran out of 00 so it is half White Lilly and half 00. Hydration seems a bit high at this point, but we'll see how they turn out after the rest in the fridge. Th...
by Milton Hudson
June 13th, 2020, 6:05 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Bread porn -- post yours
Replies: 206
Views: 16377

Re: Bread porn -- post yours

I envy your oven spring
by Milton Hudson
June 9th, 2020, 11:18 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Buying a gas grill: propane vs. hard-lining to my home's natural gas?
Replies: 34
Views: 1173

Re: Buying a gas grill: propane vs. hard-lining to my home's natural gas?

First i would always choose to hard wire if available just for convenience.
I use propane for the turkey fryer/crawfish cooker, to start my egg and to burn weeds.
Costco charges $8.95 for a refill. My recollection was blue rhino was quite a bit more.
by Milton Hudson
June 8th, 2020, 11:55 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Help me plan my vacation meals (Myrtle Beach)
Replies: 13
Views: 621

Re: Help me plan my vacation meals (Myrtle Beach)

I can see maybe not eating out, but BBQ is one of the few items that travels well for takeout The sides tend to reheat well also. I'd probably live on corn, tomatoes shrimp and BBQ. The only thing required is a sharp knife to slice the tomatoes. But personally whenever we travel i take my knife roll...
by Milton Hudson
June 8th, 2020, 9:59 am
Forum: Epicurean Exploits - Food and Recipes
Topic: What did you cook tonight?
Replies: 1584
Views: 84383

Re: What did you cook tonight?

@Milton - I kept trying to “like” that post :) I think I’m spending too much time on IG. Andrew I agree. Too many different ways to show approval or disapproval. I drew the line at Snap and Instagram. FB and TWTR I can handle. We have a goal this summer of her being able to do 12 dishes or so. I'm ...
by Milton Hudson
June 8th, 2020, 6:33 am
Forum: Epicurean Exploits - Food and Recipes
Topic: What did you cook tonight?
Replies: 1584
Views: 84383

Re: What did you cook tonight?

Teaching my daughter how to make fresh pasta. This is Chive pasta which we had with a roasted tomato sauce. Grilled steaks and grilled asparagus. Appetizer was brie and arugula pizza with balsamic fig glaze. Note the tropical storm rain in the background where said cooking of steaks and asparagus to...
by Milton Hudson
June 2nd, 2020, 11:37 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Making meatballs: techniques for "loosening" up the mixture before balling?
Replies: 24
Views: 1034

Re: Making meatballs: techniques for "loosening" up the mixture before balling?

i use the cook's illustrated technique. Make the panade of buttermilk, add unflavored gelatin which takes up moisture and causes them to plump when simmered. I also grate the onion finely. Because i do a big batch, use the dough hook on the KA to mix. Then to keep from compactiing, use an ice cream ...
by Milton Hudson
June 2nd, 2020, 10:22 am
Forum: Epicurean Exploits - Food and Recipes
Topic: It's been too long! Pizza!
Replies: 1406
Views: 80909

Re: It's been too long! Pizza!

Looks good Mel. I used my last two dough balls last night for chive flatbreads to go with blackend catfish, patty pan squash casserole and sliced tomatoes and cucumber.
by Milton Hudson
June 1st, 2020, 12:02 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: It's been too long! Pizza!
Replies: 1406
Views: 80909

Re: It's been too long! Pizza!

Thanks Mike! I’m looking to use my sourdough starter instead of yeast. I just found this yesterday. He uses 15% starter. https://youtu.be/zR4_48yvv58 I made sourdough using this formula and 00 flour last night. I will say this was the easiest pizza dough i have ever worked with. Very soft, easily s...
by Milton Hudson
June 1st, 2020, 5:33 am
Forum: Epicurean Exploits - Food and Recipes
Topic: What did you cook tonight?
Replies: 1584
Views: 84383

Re: What did you cook tonight?

Chicken Tender and Wings Satay w/ Peanut sauce
Green Papaya Salad
Cucumber Salad
Rice
Grilled Peach Pizza.
by Milton Hudson
June 1st, 2020, 5:24 am
Forum: Epicurean Exploits - Food and Recipes
Topic: It's been too long! Pizza!
Replies: 1406
Views: 80909

Re: It's been too long! Pizza!

Sourdough Pizza
Ricotta, Olive Oil, Honey, Grilled Peaches finished with basil and Balsamic
by Milton Hudson
May 30th, 2020, 7:33 am
Forum: Epicurean Exploits - Food and Recipes
Topic: It's been too long! Pizza!
Replies: 1406
Views: 80909

Re: It's been too long! Pizza!

Still trying to decide if the BGE is a good vehicle for pizza and found this gadget: https://www.pizza-porta.com/ . https://images.squarespace-cdn.com/content/v1/5a4a91a0d55b416671319d1e/1514949970787-RRNOB05JW3FDFUVA84BW/ke17ZwdGBToddI8pDm48kKCnXnwcT0QUitMSaEmlBC8UqsxRUqqbr1mOJYKfIPR7LoDQ9mXPOjoJo...
by Milton Hudson
May 25th, 2020, 6:44 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Bread porn -- post yours
Replies: 206
Views: 16377

Re: Bread porn -- post yours

Sourdough Focaccia
Onion Bacon Jam w/ Gruyere
by Milton Hudson
May 16th, 2020, 6:39 am
Forum: Epicurean Exploits - Food and Recipes
Topic: What did you cook tonight?
Replies: 1584
Views: 84383

Re: What did you cook tonight?

Butt
Before the wrap in butcher paper and low oven for 2 hours.
by Milton Hudson
May 7th, 2020, 11:48 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Flour - Go big or go home
Replies: 62
Views: 2241

Re: Flour - Go big or go home

I know there are bread recipes that call for semolina, but I mostly use it for homemade pasta. You'll have to crank that up next, Linda! I will! I used to have a pasta machine but I think I got rid of it when I moved to California. I'm eating the first of two pizzas I just made with the "wrong" flo...
by Milton Hudson
May 7th, 2020, 11:21 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Sourdough Thread
Replies: 42
Views: 1975

Re: Sourdough Thread

The loaves above are 90% KA AP and 10% KA white whole wheat I make another loaf that is 80/10/10 AP/WW/Rye that i push to over 85% I love the flavor of that one. I am doing something a little different with the 90/10 loaves, taking the active starter and mixing it with all the water then adding that...
by Milton Hudson
May 7th, 2020, 7:02 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Sourdough Thread
Replies: 42
Views: 1975

Re: Sourdough Thread

Been doing sourdough for a while now, biggest problem i have is not building enough tension in prior to the baneton on high hydration loaves. Anything above 85% and they just deflate when scoring. If i stick around 80% i'm usually okay. My other problem is forgetting to turn the oven down after the ...
by Milton Hudson
May 4th, 2020, 3:06 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Flour - Go big or go home
Replies: 62
Views: 2241

Re: Flour - Go big or go home

I keep a lot of flour anyway so i have plenty for my needs, but i did check out Sam's yesterday. 50 lbs of bleached AP was $6.96, bread flour was $7.86. I prefer unbleached, but in a pinch.... Considering unbleached KA is $3.80/5lb at Walmart and $4.99 at whole paycheck.
by Milton Hudson
April 10th, 2020, 3:56 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Bread porn -- post yours
Replies: 206
Views: 16377

Re: Bread porn -- post yours

I typically use the dutch oven method for most boules. I use the steam pan method for baguettes etc. Saw one lady make gorgeous loaves using the stone, aluminum roasting pan and wet lava rocks. Basically positioning the edge of the roasting pan over the lava rocks so the steam rose into the pan and...
by Milton Hudson
April 8th, 2020, 8:54 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Quarantine Recipes - share some favorites!
Replies: 88
Views: 3999

Re: Quarantine Recipes - share some favorites!

Minimal clean up meal I did have one pot to clean from blanching the green beans and potatoes. Thighs, tomatoes, zucchini, spring onions and baby eggplants. 7D77ED66-665C-41D8-ACCD-1ECBDB5A7111.jpeg Second batch of veggies and the start of the chicken breasts 47AA5289-0B5B-4539-B707-149B585122D2.jpe...
by Milton Hudson
April 8th, 2020, 8:28 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Bread porn -- post yours
Replies: 206
Views: 16377

Re: Bread porn -- post yours

I typically use the dutch oven method for most boules. I use the steam pan method for baguettes etc. Saw one lady make gorgeous loaves using the stone, aluminum roasting pan and wet lava rocks. Basically positioning the edge of the roasting pan over the lava rocks so the steam rose into the pan and ...
by Milton Hudson
April 8th, 2020, 6:30 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Smoker - what to purchase?
Replies: 133
Views: 5236

Re: Smoker - what to purchase?

The food I have had multiple times off of multiple Eggs with multiple different chefs etc has been dirty smoke. I don’t see how thin blue smoke is achieved with these. The temperature stabilization however is awesome. I have an egg clone and patience is the key to clean smoke. They over temp on the...
by Milton Hudson
April 8th, 2020, 6:19 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Bread porn -- post yours
Replies: 206
Views: 16377

Re: Bread porn -- post yours

The dough seemed a bit wet to me. Is that what you mean by not enough tension? I don’t know what oven spring is. I checked the temp and it read 209 so I pulled it out. Most of the holes were fairly small with some larger here and there. Oven spring is that first blush of overactive yeast combined w...
by Milton Hudson
April 7th, 2020, 6:45 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Bread porn -- post yours
Replies: 206
Views: 16377

Re: Bread porn -- post yours

My first attempt at sourdough. I’m pleased but would like to get a bit more height. 0A78A972-10D3-41A5-97F0-125E9E10904D.jpeg Looks good for a first attempt. Just needed a bit more tension in the dough before your final proof looks like. How big were the holes in your crumb? Did you get much oven s...
by Milton Hudson
April 7th, 2020, 11:50 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Bread porn -- post yours
Replies: 206
Views: 16377

Re: Bread porn -- post yours

Wife wanted a BLT so had to make some sandwich bread. 70% white 20% white whole wheat 10% assorted seeds and grains. Sourdough starter with small quantity of commercial yeast.
Once it cools I’ll add photo of slices.
by Milton Hudson
April 6th, 2020, 2:20 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Smoker - what to purchase?
Replies: 133
Views: 5236

Re: Smoker - what to purchase?

After seeing Phil Franks' band-less Flannery Hangers from his Camp Chef smoker, I was pushed over the edge and need to get myself setup with one, pronto. I've wanted one for a while, but looking to find what is recommended on all those fake review sites just makes it even more confusing. I've searc...
by Milton Hudson
April 6th, 2020, 9:21 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Bread porn -- post yours
Replies: 206
Views: 16377

Re: Bread porn -- post yours

Orange Cinnamon rolls unglazed so they can be reheated.
by Milton Hudson
April 6th, 2020, 5:10 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Bread pudding
Replies: 19
Views: 1107

Re: Bread pudding

I have used the Commander's Palace recipe for 30 years as a base. Then modified based on what type of bread was available. I made one recently with leftover costco fruitcake which was really good. Made the fruitcake "light," even people who claim to not like fruitcake, liked this.
by Milton Hudson
April 3rd, 2020, 8:20 am
Forum: Wine Talk
Topic: Started cellar construction
Replies: 14
Views: 1162

Re: Started cellar construction

For that "dead space" in the corner an easy solution would be to get a mover's dolly and build a stand up height desk on it with shelves for cases etc. This way you can put a laptop on it for entering info (I found this handy in my old cellar) use it for standing bottles and store whole cases. Mover...
by Milton Hudson
April 3rd, 2020, 5:39 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Frozen meat: yea or nay?
Replies: 53
Views: 2526

Re: Frozen meat: yea or nay?

And on the thawing front, sous vide is your friend. I set it to 36 deg and stuff defrosts very quickly. Or i have items like preseasoned pork chops or rib eye that i can go straight from the freezer to sous vide. Put in the water bath at lunch and then hit the grill when i get home from work.
by Milton Hudson
April 3rd, 2020, 5:29 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Bread porn -- post yours
Replies: 206
Views: 16377

Re: Bread porn -- post yours

Milton - I love that you have different zones in the house! I'd usually do the same kind of schedule. Some things at night before bed, then a couple of minutes in the morning and back in the fridge, and then final proof overnight. You just work it around your schedule somehow so you're not sitting ...

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