@ViolentMeals I’m definitely going to try that French toast recipe soon! Thanks for posting, it sounds amazing.
And good score on those mushrooms! We are lucky to live in an area with such abundant edible fungi!
Edit: edible for those who can make absolute positive id. I don’t mean to suggest folks just go eating whatever mushrooms they happen across and hope for the best, we also have abundant deadly fungi.
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You are most welcome! Beware, you may not return to the realm of cinnamon and vanilla extract. Every time i ran it as a special when i was a brunch cook the response was nearly always, “How come this isnt a thing?”
Well, it IS a thing, and now its yours to play around with.
I dont usually include measurements in my recipes. You probably know how you like your french toast batter as far as a ratio of eggs/milk is concernd, and all the rest is just feeling it out to how much youd like of each part.
I believe it was Paul Bertolli who wrote, “The act of writing a recipe robs the dish of its initial creative act” or something to that effect.
Its certainly a sentiment that ive taken with me.
Let me know how it shakes out!
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I was going to try it out this morning but it ended up being a little too hectic around my house. Soon though.
I actually appreciate the lack of measurements, those are for baking where specific chemical reactions are needed. Being inspired by an idea and a list of ingredients is all you should ever need for cooking.
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I started baking my own sourdough bread lately after a poor attempt many years ago. The look of the loafs might not be on par with the ones from professional bakers but the taste is excellent even without any extra ingredients. Tried a batch with some dried rosemary from a friends garden and that has been my favorite so far. Just preparing a second batch of those even though I just baked two plain loafs yesterday.
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Gorgeous…
Baking bread is very satisfying. Nice work!
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It is indeed. The smell of fresh bread straight out the oven is quite something. And the long process of preparing the dough is almost an act of meditation.
Also started some wild fermentation batches again with carrots, red beets, garlic in honey and for the first time radishes. The microbiom is very happy about it. My batch of Sauerkraut is also due for a testing.
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Looks tasty. Are you using a pizza stone/steel? Since I‘m using a dutch oven for the bread the result has improved quite a bit.
I’m using an Ooni Fyra 12 
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Nice! I‘m a bit jealous 
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How do you like the Ooni? Does the pizza need turning? How’s cleanup? 
I’m an amateur gourmet chef and love to cook healthy affordable meals at home as well! I like to grill and make salads in summer, soups and stews in winter and various Asian dishes. I use a carbon steel wok with peanut oil for cooking Thai, Chinese and Japanese meals along with a rice cooker and bamboo steamers for dim sum and dumplings. I’m also a home barista using my Rocket Cellini to brew lattes in the morning and heat up a gourmet croissant for breakfast.
a good friend of mine has one and he has nothing but good things to say about it. Having a laser thermometer definitely helps out a lot.
he keeps sending me pictures of all the pies he is turning out and they look great. you can get a 16 inch pizza in there, and at temps around 600 degrees and up, so you can get that real good blistering going on.
im excited to try it out myself.
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A toy that everyone should buy! For food, automotive work, or just seeing how hot your patio is. Because why wouldn’t you want to know that?
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absolutely.
those things are seriously handy …and just kind of fun to use.
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I really like it. But now I have GAS for getting a bigger and gas (no pun intended) powered one. Mine is for 12" pizzas and uses pellets, which work really well but it seems to be less efficient when making some quantity (like 6-8).
You need to turn the pizza but it’s no big deal. And the cleanup is easy although a bit messy.
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The second best part of most of the pictures you post is the obligatory can of Rainier not so discreetly placed in-frame
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Almost every time I eat mussels I think I need to eat more mussels. They are so damn tasty, nutritious and don’t have a negative impact on the environment (that I know of). Last night I made some from Maine not PEI with some German ale vs white wine, a bit of garlic and parsley and they came out so delicately flavored and not gamey. The PEI mussels which I usually buy seem a bit different from the Maine ones; they were plump without any gooeyness and tasted very “clean”. Not sure how they actually differ or if it was purely psychosomatic. Anyways, do you have any strong opinions on mussels or, some uncommon mussel recipe to share? A few weeks ago I had an excellent dish at a restaurant that was a sort of mussels Escovitch and that was amazing. I believe the place also used Maine mussels.
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Love em
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