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Pmt133

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Yeah poolish works well. I call it a preferment... same difference. Technically there are differences in preferments and poolish is one of them.

I made a potato au gratin last night.
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tphoyt

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I replaced the hinges on a ladies oven a few weeks ago and charged a few loafs of bread.
She’s got it down. I still have one more loaf owed to me. 😂
 
redneck joe

redneck joe

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Pmt133 said:
Yeah poolish works well. I call it a preferment... same difference. Technically there are differences in preferments and poolish is one of them.

I made a potato au gratin last night.
View attachment 412658
Click to expand...
a good au gratin is heaven.

Been reading up in the diff preferments. Got the rolls in the fridge chillin'

Going to try moms fried chicken again tonight. Nailed it once, been trying a few ties since. Shallow fry, lots of pepper in the flour and dad tells me she turned it "ALOT" like constantly. We shall see. 3.5 lb bird. Hard to find them that small anymore - everything 5-6 lbs.
 
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Pmt133

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I have the exact opposite problem... finding a 5+ lb bird is a chore but can find plenty int he 2-4 slot.
 
redneck joe

redneck joe

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Well the rolls tsucked balls. I could make them look internet good but it would be a lie.
 
redneck joe

redneck joe

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Date night at the kitchen island brings out the little electri grill and start grabbing out of the freezer.


Proteins

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jbcurt00

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redneck joe said:
Turn temp to medium low, flip every sip of beer, done when time to get new beer.
Click to expand...
Or since the Admiral does them great, she makes 'em while I tend to the tomato bisque soup.

As long as you dont mind the drips, pimento chez grilled cheese is pretty great, as is a gouda and thin sliced granny Smith apple w or w/out bacon....
 
redneck joe

redneck joe

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I did the apple thing a couple weeks ago, meh .

I have perfected the cheese pull. One layer of provolone, then good amount of a hard cheese we usually have Parm of some blend then another provolone. Cook as normal, at least my way, and the pull is awesome.

Cooking slower allows the cheese to get good and meaty then a few seconds to brown up.
 
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Pmt133

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I'm just burnt out which is no good in a different way. 🤣

I made some apple fritters last night... needs more work.
 
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