Search found 4034 matches

by Linda Baehr
August 5th, 2020, 9:38 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: It's been too long! Pizza!
Replies: 1458
Views: 82708

Re: It's been too long! Pizza!

Mike I don’t understand how you get away with 70% hydration, I’m at 63% and my dough is sticky and wet. I made three pies last night and the first two didn’t cook enough and were doughy. The last one was better but I nearly had to burn it to get there. Rough night. 63% hydration 80% Caputo 00, 20% ...
by Linda Baehr
August 5th, 2020, 5:13 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Harris Poll Best Burger Brand
Replies: 132
Views: 6954

Re: Harris Poll Best Burger Brand

Robert Pollard-Smith wrote:
August 5th, 2020, 3:48 pm
nopenopenopenopenope. Salt only.

By proclamation, Potato is vegetable.
Mayo is the correct answer.
by Linda Baehr
August 2nd, 2020, 5:45 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Salt & Pepper - What do you use?
Replies: 88
Views: 3801

Re: Salt & Pepper - What do you use?

G. Bienstock wrote:
July 30th, 2020, 11:54 am
My two staple salts are Himalayan pink which I consider to be "fruity" as salts go and Sosalt from Sicily for Mediterranean brininess. Maldon for finishing, great crunch.
I bought some Sosalt recently. Really good!
by Linda Baehr
August 1st, 2020, 7:02 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: FERMENTATION Thread
Replies: 22
Views: 1309

Re: FERMENTATION Thread

Since I had pineapple left over from sauce making (and a couple of mangoes, too), I decided to make Tepache, a fermented Mexican beverage. It is usually very low alcohol and drank like a soda. I started a ginger bug with organic ginger, water, and sugar. I fed it daily for about six days. IMG_2858.J...
by Linda Baehr
August 1st, 2020, 6:52 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: FERMENTATION Thread
Replies: 22
Views: 1309

Re: FERMENTATION Thread

Some hot scauces-to-be that I started a few days ago. Chipotle, with jalapenos I smoked myself, habanero with bing cherries, habaneros with mustard seed and onion, habanero with apricots, and habanero with blueberries. Almost all of them have garlic, and a few have ginger and other spices, and a cou...
by Linda Baehr
July 30th, 2020, 4:02 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Used a rice cooker for the first time last night
Replies: 97
Views: 3050

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

I'm still just going to use my rice cooker. neener
by Linda Baehr
July 29th, 2020, 4:59 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Used a rice cooker for the first time last night
Replies: 97
Views: 3050

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

I've tried rice in the InstantPot, and honestly, I like my rice cooker rice better. And between pressuring up and down, it's really just about as fast in the rice cooker. the issue with the instantpot if you have to cook rice in quantity. If you just do one cup it kinda sucks. If you do 2.5+ cups i...
by Linda Baehr
July 29th, 2020, 3:42 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Used a rice cooker for the first time last night
Replies: 97
Views: 3050

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

I've tried rice in the InstantPot, and honestly, I like my rice cooker rice better. And between pressuring up and down, it's really just about as fast in the rice cooker.
by Linda Baehr
July 28th, 2020, 4:49 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Is charcoal in short supply?
Replies: 23
Views: 614

Re: Is charcoal in short supply?

I ordered some on line months ago and still haven't received it. I think the order got cancelled.
by Linda Baehr
July 27th, 2020, 9:55 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Used a rice cooker for the first time last night
Replies: 97
Views: 3050

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

How NOT to make rice...the commentary is hysterical. https://www.youtube.com/watch?v=53me-ICi_f8&feature=youtu.be&fbclid=IwAR1BFV7VQvWrw3Ykq3paOy9pEAGD-wxXbO4X46AV2_q5EySep7NanuEH_HU That's hilarious! And I agree. I have NEVER seen anyone drain and rinse rice AFTER cooking. That was a ton of water ...
by Linda Baehr
July 24th, 2020, 5:15 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: If Everything were Normal, and Teleportation were Possible....
Replies: 45
Views: 1283

Re: If Everything were Normal, and Teleportation were Possible....

My friend Jazmin's outdoor restaurant overlooking the ocean in Costa Rica, Rancho Cielo Alto.
by Linda Baehr
July 23rd, 2020, 4:28 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: It's been too long! Pizza!
Replies: 1458
Views: 82708

Re: It's been too long! Pizza!

Anyone make Chicago thin crust pizza as is shown in this video? This is what we called "Tavern-style" in Chicago. I took a Zoom pizza-making class from Leo Spizzirri and this was one of the pizzas he made. He used pork lard and malt in the dough (he was using the same dough recipe to make deep dish...
by Linda Baehr
July 19th, 2020, 9:23 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Knives or wine glasses
Replies: 22
Views: 894

Re: Knives or wine glasses

Knives. I can drink wine out of anything.
by Linda Baehr
July 4th, 2020, 9:00 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: MURCA! What're you making and drinking today?
Replies: 17
Views: 554

Re: MURCA! What're you making and drinking today?

What's everyone making to celebrate their 4th? I'm taking a shot at Pequods style deep dish pizza. Gonna open a couple Italians with it. Probably a peach and tomato salad to start. How about you? We used to eat at the original location, The Pequod Inn, when I was a kid growing up in Chicago. It was...
by Linda Baehr
July 4th, 2020, 4:28 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: MURCA! What're you making and drinking today?
Replies: 17
Views: 554

Re: MURCA! What're you making and drinking today?

What's everyone making to celebrate their 4th? I'm taking a shot at Pequods style deep dish pizza. Gonna open a couple Italians with it. Probably a peach and tomato salad to start. How about you? We used to eat at the original location, The Pequod Inn, when I was a kid growing up in Chicago. It was...
by Linda Baehr
July 4th, 2020, 4:23 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Help me rub my butt
Replies: 17
Views: 847

Re: Smoked Pork Butt question

If you want to get adventurous, I have made this before- Cochinita pibil. SO good. You could probably do it without the banana leaves (the second time I did it, I actually smoked for a couple of hours before wrapping it), but I like it with. YUMMY! https://www.seriouseats.com/recipes/2016/05/cochin...
by Linda Baehr
July 3rd, 2020, 3:25 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Help me rub my butt
Replies: 17
Views: 847

Re: Smoked Pork Butt question

If you want to get adventurous, I have made this before- Cochinita pibil. SO good. You could probably do it without the banana leaves (the second time I did it, I actually smoked for a couple of hours before wrapping it), but I like it with. YUMMY! https://www.seriouseats.com/recipes/2016/05/cochini...
by Linda Baehr
June 20th, 2020, 2:29 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: BBQ Short Ribs for Dummies...
Replies: 21
Views: 1311

Re: BBQ Short Ribs for Dummies...

Your meat really only needs a couple of hours of smoke up front to get the smoky flavor. If you get better temp control in your oven, I would do two hours on the smoker, then foil and up in the oven. You aren't necessarily going to get a smoke ring, but the flavor will be there.
by Linda Baehr
June 19th, 2020, 5:43 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Recco needed on remote probe thermometer
Replies: 10
Views: 578

Re: Recco needed on remote probe thermometer

I use this one in my smoker:


The wire are metal-wrapped, and I've never had any issues.
by Linda Baehr
June 18th, 2020, 6:21 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Sourdough Thread
Replies: 44
Views: 2328

Re: Sourdough Thread

Just as I was wondering how I was going to bake bread on hotter days, someone on FB posted bread baked in a Turkey Roaster. Well, I have to say that was GENIUS! My kitchen stayed nice and cool while this puppy, which had been languishing in basement storage did its work. The bright pink/purple doug...
by Linda Baehr
June 18th, 2020, 1:49 am
Forum: Epicurean Exploits - Food and Recipes
Topic: It's been too long! Pizza!
Replies: 1458
Views: 82708

Re: It's been too long! Pizza!

R Roberts wrote:
June 17th, 2020, 4:49 pm
Linda Baehr wrote:
May 26th, 2020, 3:59 pm
I have the Caputo Blue, and my dough balls turned to blobs.
Have you given Caputo Red a shot? The links are all dead now, but this suggests the Blue is for 700F+ which I presume your oven doesn't reach:
https://cooking.stackexchange.com/a/41612
Thanks!
by Linda Baehr
June 17th, 2020, 2:47 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: What did you cook tonight?
Replies: 1601
Views: 85152

Re: What did you cook tonight?

https://scontent-ort2-2.xx.fbcdn.net/v/t1.0-9/103707335_10102048239443841_1600635564546581143_n.jpg?_nc_cat=108&_nc_sid=110474&_nc_oc=AQmvOeLITcL9mR8rdI9c1Idqn_PML3-YlIj50Q5XiO-lag_rjuCFAgky0ke2oENMIw5czo5_xMpV-dWTSgckw9HO&_nc_ht=scontent-ort2-2.xx&oh=7ff4a08052a125d2a4c2f2eb8a8eadf2&oe=5F101615 I ...
by Linda Baehr
June 17th, 2020, 2:24 am
Forum: Wine Talk
Topic: Ever boycott a winery?
Replies: 400
Views: 19631

Re: Ever boycott a winery?

K Vintners and anything else with which Charles Smith is involved. a Google search query of "Charles Smith Hospice du Rhone" will turn-up what I'm talking about. That was pretty much the first thing that sprang into my mind. What a horrible guy. Damn, I haven't posted in Winetalk in years. [wow.gif]
by Linda Baehr
June 16th, 2020, 4:46 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: It's been too long! Pizza!
Replies: 1458
Views: 82708

Re: It's been too long! Pizza!

247305C3-DF60-41A4-9E2A-F757C7FA6C40.jpeg Did the SE cast iron skillet pizza this week but substituted my sourdough starter for the yeast. Fired the pizzas on the Weber gas grill using all the burners on high and a dome temp well over 600 deg Did not have to do any top or bottom browning, the pies ...
by Linda Baehr
June 13th, 2020, 3:22 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: It's been too long! Pizza!
Replies: 1458
Views: 82708

Re: It's been too long! Pizza!

mike pobega wrote:
June 13th, 2020, 1:37 pm
lol/ 40 hours.

But yes, it would be a hot mess. [cheers.gif]
[wow.gif] [rofl.gif] [rofl.gif] [rofl.gif]
by Linda Baehr
June 13th, 2020, 1:01 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: It's been too long! Pizza!
Replies: 1458
Views: 82708

Re: It's been too long! Pizza!

mike pobega wrote:
June 13th, 2020, 11:02 am
Yesterdays 86 percent hydration pie. 40 day cold ferment. I am real happy with the direction my dough has taken in the last few years.
Fried eggplant strips, cherry tomatoes, mozzarella
Looks awesome!
Wouldn't the gluten structure break down over 40 days?
by Linda Baehr
June 9th, 2020, 7:49 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Another revolting American concoction-and it’s not as bad as I thought it would be.
Replies: 51
Views: 1664

Re: Another revolting American concoction-and it’s not as bad as I thought it would be.

Sean Devaney wrote:
June 9th, 2020, 2:12 pm

My dad was fond of peanut butter and jelly and butter sandwiches. He grew up during the depression and apparently a thing.
My dad used to eat peanut butter and butter sandwiches. My mother and I thought it was disgusting.
by Linda Baehr
June 4th, 2020, 11:23 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Making meatballs: techniques for "loosening" up the mixture before balling?
Replies: 24
Views: 1272

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

I'd run the compacted cold ground meat through the grinder with a large diameter (5mm) grinding plate. I'd be a little careful about using a mixer too much, since that is how you make sausages, which is exactly the opposite effect you are looking for. Another trick is to add 1.5% (w/w) Knox gelatin...
by Linda Baehr
June 2nd, 2020, 9:05 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Sourdough Thread
Replies: 44
Views: 2328

Re: Sourdough Thread

K_F_o_l_e_y wrote:
June 2nd, 2020, 7:32 pm
Linda Baehr wrote:
June 2nd, 2020, 6:31 pm
Just yogurt and flour?
I made this summary:
Wow, that's great! Thanks!
by Linda Baehr
June 2nd, 2020, 6:31 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Sourdough Thread
Replies: 44
Views: 2328

Re: Sourdough Thread

I just got Apollonia Poilane's "Poilane: The Secrets of the World-Famous Bread Bakery", which came out last year, and I am reading the sourdough recipe, which she came up with to mimic the bakery's miche for the home baker. I'm a big fan of their bread, which Formaggio Kitchen in Cambridge has FedE...
by Linda Baehr
June 2nd, 2020, 3:58 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: It's been too long! Pizza!
Replies: 1458
Views: 82708

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 Linda Baehr
May 31st, 2020, 7:13 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: £350 strawberry
Replies: 15
Views: 1201

Re: £350 strawberry

I follow the Youtube channel of two Japanese guys who do food videos (Tabieats). Last night they did a live stream because it was one of their birthdays (they are a couple and have been doing quarantine videos in their home rather than restaurant and travel videos). The birthday cake had mango on to...
by Linda Baehr
May 26th, 2020, 4:46 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: It's been too long! Pizza!
Replies: 1458
Views: 82708

Re: It's been too long! Pizza!

mike pobega wrote:
May 26th, 2020, 4:28 pm
Blue is good. What is your oven? Home style range or outdoor pizza?
I use this Caputo flour, Its great.
I just have a home oven, but I have a steel on top of a stone. I do the screaming hot oven/broiler method.
by Linda Baehr
May 26th, 2020, 3:59 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: It's been too long! Pizza!
Replies: 1458
Views: 82708

Re: It's been too long! Pizza!

The 00 flour I ordered came in, and I made my first dough with it a couple of days ago. The dough balls looked fine when I put them in the fridge, but they kind of blobbed out. I took it out to come to temp, and it started getting bubbly (it's been hot here), so I reformed the ball and let it rest ...
by Linda Baehr
May 26th, 2020, 2:29 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: It's been too long! Pizza!
Replies: 1458
Views: 82708

Re: It's been too long! Pizza!

Linda, when I use 00 I go with a normal hydration and save the high for other flours depending on my pizza style. Neapolitan/Margherita/NY I go 00 and its 65% 750 flour 500 water If I were you I would remove after day one and fold over a few times and return to the next day. Actually, I make this d...
by Linda Baehr
May 25th, 2020, 8:33 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: It's been too long! Pizza!
Replies: 1458
Views: 82708

Re: It's been too long! Pizza!

The 00 flour I ordered came in, and I made my first dough with it a couple of days ago. The dough balls looked fine when I put them in the fridge, but they kind of blobbed out. I took it out to come to temp, and it started getting bubbly (it's been hot here), so I reformed the ball and let it rest f...
by Linda Baehr
May 24th, 2020, 6:57 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Has anyone used an air fryer?
Replies: 26
Views: 3058

Re: Has anyone used an air fryer?

I’ve been using my convection oven to do bacon. Put them on a rack which is placed in a sheet pan. About twenty minutes at 350 depending upon thickness. I don’t even preheat the oven. Comes out perfectly crisp. I’ve been told by several local chefs the air fryer is just a small convection oven that...
by Linda Baehr
May 23rd, 2020, 7:25 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Has anyone used an air fryer?
Replies: 26
Views: 3058

Re: Has anyone used an air fryer?

I found one on sale and it hasn't arrived yet, but my (also single- so I can't speak about cooking large amounts) makes wonderful looking arancini and fried fish (he is an avid fisherman).
by Linda Baehr
May 22nd, 2020, 2:58 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: It's been too long! Pizza!
Replies: 1458
Views: 82708

Re: It's been too long! Pizza!

Mel Hill wrote:
May 22nd, 2020, 9:44 am
Thanks Mike! I’m looking to use my sourdough starter instead of yeast.
I just found this yesterday. He uses 15% starter.

by Linda Baehr
May 13th, 2020, 1:51 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Sourdough Thread
Replies: 44
Views: 2328

Re: Sourdough Thread

You can also make starter from potato water!
by Linda Baehr
May 12th, 2020, 11:49 am
Forum: Epicurean Exploits - Food and Recipes
Topic: FERMENTATION Thread
Replies: 22
Views: 1309

Re: FERMENTATION Thread

Here’s an interesting book that I’ve been wanting to explore https://www.amazon.com/Koji-Alchemy-Rediscovering-Mold-Based-Fermentation/dp/160358868X I’m a consumer of his products locally but have been wanting to explore the methods behind the most interesting creations. Thanks for the recommendati...
by Linda Baehr
May 8th, 2020, 11:50 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Handmade Pasta
Replies: 38
Views: 1789

Re: Handmade Pasta

Wow is right! And I guess I WON'T be buying a pasta machine! Don't listen to that BS. I'm sorry, if you make pasta every day and getting the right thickness becomes second nature to you, go ahead and take the pompous view that rolling by hand "breathes life" into the pasta. Guys like this are just ...
by Linda Baehr
May 8th, 2020, 2:39 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Handmade Pasta
Replies: 38
Views: 1789

Re: Handmade Pasta

the master, worth watching just to admire: https://youtu.be/ALpTkBH3VOk Wow! I’ve seen him on other videos, but this is next-level meticulous. The wrapping of the dough alone just blows my mind. [swoon.gif] I’m almost ashamed to say I throw it all together (sometimes in my food processor) and put i...
by Linda Baehr
May 7th, 2020, 3:46 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Flour - Go big or go home
Replies: 62
Views: 2460

Re: Flour - Go big or go home

Betty C wrote:
May 7th, 2020, 3:28 pm
Linda Baehr wrote:
May 7th, 2020, 2:05 pm
Ooo, can you slap it against the counter? I've always wanted to do that slapping technique! It seems like it would be a good stress reliever!
Slapping things around, Linda? You're starting to sound like Peter. neener
[rofl.gif] [rofl.gif] [rofl.gif]
by Linda Baehr
May 7th, 2020, 2:16 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Sourdough Thread
Replies: 44
Views: 2328

Re: Sourdough Thread

I found this for lame work. He's got a lot of sourdough videos. I love how he handles the dough. He does a lot of videos comparing techniques too. He has one comparing two different bread flours against AP flour, and one where he pushes hydration to 120%! [wow.gif]

by Linda Baehr
May 7th, 2020, 2:05 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Flour - Go big or go home
Replies: 62
Views: 2460

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 Linda Baehr
May 7th, 2020, 6:56 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Roasted Potatoes
Replies: 32
Views: 1760

Re: Roasted Potatoes

I tried out the Serious Eats recipe on one Russet, but I omitted the baking soda. It turned out great! So crispy on the outside, and super fluffy inside. Would definitely make roasted potatoes this way going forward. You should try the baking soda. I've made them several times and it really makes t...
by Linda Baehr
May 6th, 2020, 10:36 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: It's been too long! Pizza!
Replies: 1458
Views: 82708

Re: It's been too long! Pizza!

Looks great David. The cheese doesn't go bad if you get it out in under 3 minutes. After that things start to change. Don't know. The problem with not using the broiler is that the steel won't get nearly as hot. Tonight I'm going to do an experiment. I'm going to heat the steel on the stovetop befo...
by Linda Baehr
May 6th, 2020, 10:32 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: FERMENTATION Thread
Replies: 22
Views: 1309

Re: FERMENTATION Thread

Hi Linda, Sorry - I didn’t see this thread before I posted the Sourdough one. I hope you don’t mind. No! Different thing really! But your black garlic reminded me of that. I need to find a recipe to ferment some. Although I have been having problems getting garlic the past couple of times I have pi...

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