anyone know a good recipe for tiger bread?
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anyone know a good recipe for tiger bread?
Dude. Enough with the Tiger Bread.
It's not even anything special.
It's alright, it's just not worth it. Tiger meat is fucking expensive these days.
It's Leopard spotted fer goddsakes!
Here's a tiger bread recipe I found, it's supposed to be pretty good.Quote:
Originally Posted by Fe 26
I ended up making my own last night from this recipe
http://traineedomesticgoddess.blogsp...d-mystery.html
It is ok. The "secret" of it is making a rice flower paste and putting it on top of the normal bread dough. The rice flower cooks differently than the standard bread flower so it will bake into a hard crust faster than the rest of the bread. As the bread expands it breaks the crust up into leopard/tiger like patterns.
So I think you could get all kinds of bread to look like tiger bread if you put a rice flower based glaze on top of it. I'm thinking of doing it with a pizza crust next time.
rice flower.
What the fuck is a rice flower? Isn't that shit wheat?
Flour is any ground grain.
You can have rye, wheat, rice, white, dozens.
Farina.
Roomate has some coconut flour, that shit is bananas.
Gwen Stefani like?
Indeed!
I'm still not sure about coconuts.
Oh, they exist.
One tried to kill me when I was 11. They're a huge threat.
I went to Jamaica. Some dude cut the top off a coconut with a machete, filled it full of rum and gave it to me with the biggest falsest smile I've seen in years. That being said, I have no real issue with coconut.
Unrelated: I've started rolling my own makizushi. It is not hard at all. I found it incredibly imposing until I tried, but the shit is so easy/cash/delicious. Made one with roasted red peppers, carrots, and green onion last night. Bangin.
Anyone know a really good bread recipe? Maybe something that cooks well in a muffin pan? I want to make some for my folks next time I see them.
pillsbury poppin fresh, yo.
you can stick that can of premade shit up your ass.
I would link you to a recipe, but I fear you'll be a cunt about it.
if it results in a "letmegooglethatforyou" link, you might be right
No, but it would result in me pasting the first link I find on google... which you are more than capable of doing yourself.
You may be surprised to know that bread recipes are shockingly similar, and haven't really changed much in, I don't know, a couple hundred years. If you asked a specific question, someone could give you a specific answer. But instead you're probably going to get a "draw more" type of response.
.
If you don't have a favorite bread recipe, you don't have to comment.Quote:
Originally Posted by Josh
I wish you would never post again.
I wish you'd grow up and stop being an obnoxious little kid.
no u
http://www.the-nextlevel.com/tnl/att...1&d=1318275345Quote:
Originally Posted by Fe 26
Butcheeks: Seriously, just try a bread recipe. Bread is so hard that you probably won't get it right the first few (hundred) times anyway. I don't mean to sound like an ass, but good bread is really difficult. Because there are so few ingredients, there is a ton of variability in the final product based upon these ingredients, how you knead it, how you flour the surface, ambient temperature, mineral content in the water, relative humidity, etc. etc.. Fortunately, even okay homemade fresh bread will be better than what you get at the grocery store.
Check out a book from the library about breadmaking; I'm sure that there is something on the subject up there.
Or, try this for starters.
The best bread book I know, and the one I go to.
*note: this is a very artisanal approach to bread making. It gives no fucks if you're in a hurry. You won't even be making bread for 2-3 weeks after you start the recipe.
time isn't an issue.
as long as it gets the job done
If you follow the recipe in that book you'll get the best bread of your life.
I'd type it out but it's like 20 pages long.
I'll look into getting a copy.
And the reviews are helpful too. I've gotten shit from King Arther Flour before (one of the first reviews brings them up).
in unrelated note, Icarus, how do you feel about a cornbread based pizza crust? It's an idea I've had for a pizza since my sister found out she had a gluten allergy.
The problem with gluten free bread is that it's taking out the very thing that helps make good bread really good - gluten is what gives the dough elasticity and spring - It's what helps define the "crumb" of the bread (the size and texture of the internal hole structure).
I'd recommend using gluten free flour and a rolling pin. You don't really 'stretch' gluten free dough the same way you do regular dough.
The cornbread crust is going to crumble under the toppings and sauce. Think about the bit of cornbread that gets some gravy, or whatever, on it while it's on your plate. Cornbread doesn't play so well with liquid. You could substitute a ratio of it into a regular crust recipe, but I'm not sure it'd have any real advantage.
All that said, sometimes things work better than you think they will, and experimentation is the only way to find out. I've found myself pursuing things that should be terrible and end up being pretty good. 2 days ago I infused vodka with olive oil, balsamic, and tomato on a lark - turned out better than you'd think. Using it in a bloody mary would be great. So, yeah, try it out. The worst that happens is it's terrible and you chuck it.
I would drink so many of those bloody marys.
I'm wondering if you couldn't use it for something like a deep dish pizza. People usually have the expectation that those might fall apart.Quote:
Originally Posted by icarusfall
What you need to make is a southern pizza: Deep dish cornbread for the crust (use a cast iron skillet and preheat that motherfucker for a good crust), with a spicy chunky tomato sauce, a layer of turnip greens, gouda cheese, and topped with chopped turkey wing meat and chopped white onions. I would try it.
Collard greens on a pizza might be something exceptional.
You could make a "Southern White" pizza with collards, garlic, provolone, and a persecution complex.
I love where this is going.
On collards: i've tried every ham cut but hocks are the only cut that truly work
Hocks are the way to go, anything with the bone in it for the marrow is going to be that little extra that puts it over the top.
Smoked hocks work great for collards. I have also found that smoked turkey works really well, especially neckbones and sliced drumsticks, and they provide a lot more meat. Are these pretty easy to find outside of the south? I work at a grocery store in a predominately black neighborhood, so we have a huge section of smoked and raw neckbones, pig tails, chitterlings, hocks, turkey necks, turkey wings, etc. etc. I once bought a ham hock at the grocery store for middle class white people, and the cashier asked if planned to feed it to my dog.
I have a whole 17 lb leg of country prosciutto on my counter.
I've been saving all the fat cap we cut off for later culinary adventures.
I've thought about doing that, a BBQ pizza (both a sweet deep south version and a vinegar based version) and a fried catfish version.Quote:
Originally Posted by Tones
I had some luck with a curry pizza using an India derivative bread, but I can't find the f'ing recipe for the crust now =/
did you call him a racist and stomp out while not paying?Quote:
Originally Posted by Tones
Nah, she was probably just a harmless isolated youth who interacted only with her own kind.
In other news, I bought some sketchy reduced beef from work for a reduced price ($1/lb for London broil). It is now being made into beef stew. If it kills me, I hope that it at least tastes good.
Ehh, the worst you'll get is the shits.
Think about all the fermented/rotting meat people eat round the world.
Your stomach's just not used to it.
I'm not too worried. Fun anecdote: In the restaurants I went to in backcountry Peru, the restrooms were commonly adjacent to the kitchen. Because there was no A/C, the top 2 feet below the ceiling was open for maximum airflow. Those were the worse shits that I have ever had, and I don't regret anything I ate (which was just about everything).
Went to the asian market today and picked up glorious foodstuffs. Now there will be spring rolls.
Tonight: fish cake udon in pork broth!
http://img.tapatalk.com/aefc6b63-baa8-4d91.jpg
I've been making the best drink. Soy milk, a banana, spoon full of peanut butter, chocolate syrup. Blend it up it's a great desert.
Add protein, drop the chocolate and add veg juice and thats my breakfast
My girlfriend is starting at the French Culinary Institute in NY at the end of december and was looking into getting her a boss chef's knife for Christmas. I was thinking of doing this guy: http://www.cooking.com/products/shprodde.asp?SKU=193976
I also got a hook up through someone at work who custom makes knives and said he could do one with a fancy handle for $270, but it wouldn't be ready until spring. I'm not sure that would be worth it.
More informed people, give me your information!
Go for it, come back with details.Quote:
Originally Posted by Mr-K
Quote:
Originally Posted by Mr-K
Wusthof knives rule.
definitely agree!Quote:
Originally Posted by Hubbitron
Ew, don't gift her school supplies!
I decided to make a Turkey for Thanksgiving! It came out really well, a nice golden brown on the outside, and very juicy on the inside. Plus the stuffing came out fantastic as well. Was paranoid about messing it up, but overall I'm proud of my first successful thanksgiving bird. And the subsequent sandwiches that will come of it.
I did the turkey this year, too. Didn't have a meat thermometer, so I could it longer than I probably needed to to be safe. I brined it the day before though and it turned out pretty great!
My roommate walks in the door last night with a giant grin on his face, "Mitchell, do we (meaning him and his brother) have a surprise for you!" I'm not one used to surprises, so I gave him a squinty-eyed look. I look in his truck, and it turns out he brought a monster 8' x 2.5' workbench from his dad's garage. For our kitchen. I was very skeptical that it would fit, but it does, and I am quite impresed with his determination to get it in the garage, since he had to take it apart to fit it in the doorway.
Check out our counter space:
Click for full size
My grandma was in town from FL and hooked up me up with a couple cast iron skillets as well as a dutch oven. Tried my hand at the dutch oven the other night by making pot roast, didn't turn out bad but it could of cooked longer to get the meat a little more tender.
If you want to make pot roast, I HIGHLY recommend the pressure cooker as the vessel of choice.
Done in under an hour from cutting veg to eating.
Quote:
Originally Posted by icarusfall
Thanks for the suggestion, I will see what Amazon has and put it on my wish list!
I just made the best batch of biscuits and gravy that I have ever had. I made the biscuits from scratch, from memory, and they turned out excellently. I added milk until the dough "felt" right, and I think that was the key.
Tones, I'm super jealous of that workbench. We're trying to get something like that going in our kitchen, the countertop space is grossly inadequate for the amount of cooking and baking going on. Might just use a sturdy folding table for the time being until something better comes along.
I got a pressure cooker for christmas, tried it out tonight with some creole pork & beans.
Shit was SCARY at first (i had the little rubber pressure nub in the wrong way and it was just steaming all over the goddamn place) but i got it working just fine and GOD DAMN this shit is magical. Tender pork (I used butt and a bit of belly) and perfect beans in less than an hour.
lol butts
Pressure cooker is my favorite piece of kitchen gadgetry.
I've been toying with making vegetable maki off and on for a couple months. I'm getting better at it, but my shit is still sloppy. A paper towel is a poor excuse for a "sushi mat"
Anyone have any experience with this? Any suggestions for a mat? I still can't eat properly... but I like cooking.
I don't think there's any brand or real design to the sushi mats. It's just bamboo sticks and thread.
Yeah, I think you're right. Still... I figured this was a good place to ask. Rebecca got a Groupon for a "sushi making class" that we are gonna go scope out when I'm feeling better. I'm excited!
I've looked at sushi as this mystical thing for years... but it's really just rolling up well prepared stuff in some rice and seaweed. I can do the first part, but the second part I suck at.
Protip. Wrap the sushi mat in plastic wrap, keep that fucker clean.
It's easier than rolling a jazz cigarette, just keep your knife sharp as the devil.
My knife is sharp enough to split the heavens.
I would think the only hard part of sushi making besides having it look perfect; is the cutting of the fish into the perfect size; which seems easy enough with a little bit of practice. Tell me how that goes Josh I've been looking at those as well.
The mat really makes the rolling stupid easy, plus you probably can't get the rolls tight enough without one since you can't do the whole squeeze/tuck part at the end or whatever you wanna call it.
I can't eat fish right now, but if you'd like I can talk about slicing mushrooms and carrots and shit?Quote:
Originally Posted by Thief Silver
Perfectly acceptable.
Avocado, natto, omlette, cucumber, mushrooms, bell peppers, pickles, sweet potato, and asperagus are all solid-as-fuck sushi fillings. Cream cheese is nice too, for roundeye cheaters.
Found a vintage Julia Child "Mastering the art of French Cooking" at goodwill. This week so far I've done beef sauté with cream and mushroom sauce over asparagus risotto, roasted chicken and ratatouille, and tonight braised rump roast with pork belly and red wine. I'm getting fat as fuck and I love it.
Fuel for sex machine, imo.
I just made some pretty damn good blackeyed peas and rice, with spicy sausage meatballs. I love southern food.
Blackeyed peas, collards, and corn bread. Why don't I eat thus more often?
I don't know, why don't you? Those are all solid choices.
It shall be this year's resolution.
Protip: no pork product works as well as ham hocks when making collards
Ideally, I like to use a mix of smoked meats. Smoked turkey products (necks, wings, and drumsticks) are readily available here, and they are nice to have as supplements, since they provide a lot more meat. Have your butcher cut the wings or drums crosswise into four or five slices. Smoked pork neck bones are also supposed to work really well, but I have never used them myself. Bacon is okay, but it has to be cooked until it is super crispy, or else it will go gummy. Honestly, there are better uses for bacon. What is really important when cooking greens is to use only as much water as you need. It will be a lot less than you think. If you are cooking a more tender variety of greens, such as turnips or mustards, simmer the bone-in meat in water for an hour or two before adding the greens. The base will be a lot richer and more flavorful because of it.
When I'm cutting the greens, I like to cut the stem off at the base of the leaf. This lowers the stem:leaf ratio, and also gets rid of the pieces that take a lot longer to cook. To get rid of all of the grit, I have found that they need to be washed three times.
I made some steaks and burgers when I visited my parents for Christmas. As I suspected, they "don't like steak" only because they haven't eaten a properly cooked one. I just used the cursory knowledge I've absorbed from cooking shows and they turned out great. I bought some ribeyes and did a basic spice rub of salt, pepper, onion, garlic and paprika. I chopped up some fresh garlic and onion for that. A little olive oil before grilling and they tasted great.
Mine was fairly close to medium rare, and theirs were probably just about medium. The most important thing seemed to be that I timed the cooking so that the steaks hit the plate as we were about to eat. I can see myself turning this into a hobby once I have gas in an apartment.
Eat enough steak, and there will always be gas on your apartment.
Come to think of it, I only eat steak once every few months. Compared to the low-end cuts that I usually purchase, it is a true luxury when I eat it.
Working on ways to effectively pair cheese and beers while incorporating the beer into an actual part of the dish.
Thinking about maltodextrin to dehydrate the beer into powder.
Made DuPont Foret into jelly the other month with some success.
Ooh! What about cheese soup with the beer powder as garnish!
Josh -- if you're forced to go vegetarian / vegan for health reasons have you tried any Indian food yet? The best Indian food I've ever had was always the veggie dishes.
I love Indian food. I use their spices when I make myself dinner. Indian stir fry, sorta?
Nothing is sacred.
Not to me.
Got a gigantic rockfish at the Asian market. Exciting times tonight.
My housemate uses a little curry when she makes lasagne. Sounds retarded but it works.
Another timecrunch meal: Bring water in a deep stockpot to a boil. This is for the pasta. Season a few porkchops; I have a standard herb slurry that consists of herbs, olive oil, and dijon mustard, and I slather that on the chops. Brown them nice on both sides in a skillet. Slice some mushrooms, I used baby bellas. Clean and prepare a bunch of fresh spinach. When the porkchops are done, put a few tablespoons of butter in the pan to loosen up the goodies. Dump some pasta in the water. Throw the mushrooms in the skillet, and don't mess with them for a few minutes. THROW THEM. Okay, make sure that they are looking nice on both sides. Put a few tablespoons of water in the pan, and add the spinach. Cover for a few minutes to steam it, then mix it together with the mushrooms.
Pasta's ready. Toss it with the mushroom/spinach mixture. Devour.
Made a ramen bowl niggas'd fight over.
Having eaten at Momofuku in the last 2 weeks, I'd put it right up against that in a contest.