Which Cooking Are You?

[Grahame]

Did you save any for (duck fat) fries?

[Voltron]

Bugs and Daffy both look awesome.

Bruschetta, arugula and heirloom tomato salad and grilled salmon. Random Vidalia onions just because.

[cetoole]

Rabbit confit.  Yummy.

 

[Dusty Chalk]

My last batch of chili had 4 onions in it, one of which was Vidalia (grilled) -- Dusty approves as well (not that it was needed).

[Edwood]

White and yellow onions have been so sweet this year

[jvlgato]

Pan seared Scallops with vermouth sauce and fresh chives from the garden. Yummy.

Not pictured: brocollini with olive oil and rosemary salt, ciabatta from the local bread shop.

[grawk]

I put the rub on the leg of lamb last night (cinnamon, thyme, rosemary, olive oil).  I'll cook it up today, and more lamb tacos this weekend!

[grawk]

my first ham and bean soup.  Turned out pretty good.  Gonna roast the lamb tomorrow

[Augsburger]

BBQ ribs slow cooked for four hours three of which with a pot of water in the BBQ.

 

No pictures because the Polaroid is in the shop.

[grawk]

[Voltron]

Lamb looks better than hot dogs.    That really looks tasty, Dan.

[grawk]

yah, I'm looking forward to it.  About 2 hrs to go

[grawk]

Also fresh roasted garlic and tomatillo corn salsa

[Grahame]

A thing of beauty...

(And a celebration/comfort depending on England's performance (or lack of))

[screaming oranges]

I should've taken pics before it was all gone, but I made some tiramisu.

[Edwood]

Saw those on Facebook along with your other baguettes, looked awesome, Jacob. 

[Edwood]

I love how we cook completely opposite of each other. 

 

With meats you use high tech machines, I use fire and wood (OK with the help of a little computer controlled fan). 

 

With breads you use your hands, I use a high tech machine. 

[Augsburger]

Hmmmm, does that make Ed and Jacob team fusion cooking?  

 

Count me in for team smoke/gas/steam BBQ. 

[mikeymad]

Crackers

[mikeymad]

I didn't really follow one.. but I just started with 2 cups of AP flower (yes cups not weight), one cup of water, two spoon fulls of yeast starter, and a couple pinches of salt (sea). Mixed it up by hand let it set for a couple hours, punched down and let rise again. split into 4 balls. folded and rolled out about 5-6 times, as thin as will hold together (makes it about baking sheet size). Brushed on a little olive oil, and cracked on some Himalayan salt, on one I added cracked pepper and Parmesan cheese to another. I create lines with my serrated bread knife to have lines to break them up later. Baked on parchment at around 400 degrees for about 9-10 minutes (until they looked good). let them cool and crisp up. then enjoy... 

 

 

(I probably shouldn't fold as much next time. try to cut down on the big bubbles a bit)

[cetoole]

Best brisket I have ever made.  48 hours at 130F. with montreal steak rub, lots of paprika, and shallots.

 

[tyrion]

That looks great Colin. I'm a big fan of sous vide brisket.

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[grawk]

I put a leg of lamb in the crock pot.  Yesterday, I made a rub from smoked salt, cinnamon, rosemary, thyme, garlic, fresh ground black pepper, and dried onions, plus olive oil.  This morning it went into the crock pot, 3 hrs at low, then 5-6 at warm.

[Edwood]

More dinner rolls.

[cetoole]

Duck confit.  Who would have thought the secret was to use more duck fat?