troutman Posted October 12, 2015 Share Posted October 12, 2015 Slow cooker chili and homemade bread. 3 Link to comment Share on other sites More sharing options...
Lorraine Posted October 12, 2015 Share Posted October 12, 2015 Sounds absolutely delicious, Troutman. I love homemade bread, but I don't make it anymore. There is no really warm place that i can place the dough for it to rise. 1 Link to comment Share on other sites More sharing options...
troutman Posted October 13, 2015 Share Posted October 13, 2015 Sounds absolutely delicious, Troutman. I love homemade bread, but I don't make it anymore. There is no really warm place that i can place the dough for it to rise. It should be fine at room temp. Link to comment Share on other sites More sharing options...
Lorraine Posted October 13, 2015 Share Posted October 13, 2015 Sounds absolutely delicious, Troutman. I love homemade bread, but I don't make it anymore. There is no really warm place that i can place the dough for it to rise. It should be fine at room temp. We don't live in a normal house. I freeze in this antiquated mobile home. It has no insulation, so room temperature isn't much different from the temp outside. :) 1 Link to comment Share on other sites More sharing options...
Lost In Xanadu Posted October 13, 2015 Share Posted October 13, 2015 Not a HUGE fan of pork chops, but they had thick cut porterhouse chops onsale for $2.29... thought I'd give them a shot. I rubbed them with a super thin layer of yellow mustard, and then covered in my favorite rib rub. Tossed them on a hot hot grill with coals only on half, seared one side, seared the other and then put them on the non-coal side to finish cooking. Threw a pat of butter on top of each one to keep it nice and juicy. Damn, these were some of the best chops I have ever had. Served with oven browned potatoes, corn on the cob, and the highlight... homemade apple sauce. I don't think we've purchased jarred apple sauce in 3 or 4 years :)Did this same thing again... but I changed corn to broccoli and oven browned potatoes to baked potatoes. The other items were the same, and turned out just as good as last time. 1 Link to comment Share on other sites More sharing options...
Lost In Xanadu Posted October 13, 2015 Share Posted October 13, 2015 Sounds absolutely delicious, Troutman. I love homemade bread, but I don't make it anymore. There is no really warm place that i can place the dough for it to rise. It should be fine at room temp.My dad's side of the family immigrated from Syria, and my grandmother made great Syrian bread. I took over the tradition, and man o man, if you do it on a hot day, that bread can grow like crazy. 1 Link to comment Share on other sites More sharing options...
troutman Posted October 13, 2015 Share Posted October 13, 2015 Sounds absolutely delicious, Troutman. I love homemade bread, but I don't make it anymore. There is no really warm place that i can place the dough for it to rise. It should be fine at room temp. We don't live in a normal house. I freeze in this antiquated mobile home. It has no insulation, so room temperature isn't much different from the temp outside. :) Ok, Turn your oven on low, For about 30/40 minutes.Then turn it off. Wait for about 20 minutes then put it in. But keep an eye on it every 10 minutes. 1 Link to comment Share on other sites More sharing options...
Lorraine Posted October 13, 2015 Share Posted October 13, 2015 Sounds absolutely delicious, Troutman. I love homemade bread, but I don't make it anymore. There is no really warm place that i can place the dough for it to rise. It should be fine at room temp. We don't live in a normal house. I freeze in this antiquated mobile home. It has no insulation, so room temperature isn't much different from the temp outside. :) Ok, Turn your oven on low, For about 30/40 minutes.Then turn it off. Wait for about 20 minutes then put it in. But keep an eye on it every 10 minutes. Put the dough in the oven on low? 1 Link to comment Share on other sites More sharing options...
troutman Posted October 13, 2015 Share Posted October 13, 2015 Sounds absolutely delicious, Troutman. I love homemade bread, but I don't make it anymore. There is no really warm place that i can place the dough for it to rise. It should be fine at room temp. We don't live in a normal house. I freeze in this antiquated mobile home. It has no insulation, so room temperature isn't much different from the temp outside. :) Ok, Turn your oven on low, For about 30/40 minutes.Then turn it off. Wait for about 20 minutes then put it in. But keep an eye on it every 10 minutes. Put the dough in the oven on low? No, Turn on the oven and let it warm up. Then turn it off and wait until you think it is close to room temp. Its really simple. 2 Link to comment Share on other sites More sharing options...
troutman Posted October 15, 2015 Share Posted October 15, 2015 Chili dogs and mac.salad. 1 Link to comment Share on other sites More sharing options...
Lost In Xanadu Posted October 16, 2015 Share Posted October 16, 2015 (edited) Today was leftovers. My son and I had sweet and sour chicken (there's a thread in here somewhere with the recipe I use)... my daughter had tacos (pork and turkey breast instead of beef), and my wife had veggies and homemade hummus. Edited October 16, 2015 by Lost In Xanadu 3 Link to comment Share on other sites More sharing options...
The Analog Cub Posted October 18, 2015 Share Posted October 18, 2015 Garlic cayenne chicken breasts, with Devil's Spit to dip it in :drool: 1 Link to comment Share on other sites More sharing options...
goose Posted October 19, 2015 Share Posted October 19, 2015 Tortilla Soup. :drool: 1 Link to comment Share on other sites More sharing options...
troutman Posted October 19, 2015 Share Posted October 19, 2015 Tortilla Soup. :drool: Oh yeah! :D Link to comment Share on other sites More sharing options...
troutman Posted October 20, 2015 Share Posted October 20, 2015 Its BLT night. Link to comment Share on other sites More sharing options...
Verena Posted October 21, 2015 Share Posted October 21, 2015 Baked bread with slices of cheese and tomatoes and small pices of rice cake Link to comment Share on other sites More sharing options...
troutman Posted October 25, 2015 Share Posted October 25, 2015 Its taco night. Link to comment Share on other sites More sharing options...
WorkingAllTheTime Posted October 29, 2015 Share Posted October 29, 2015 Dinner for me tonight is apparently candy corn and a Miller Lite tallboy I found in the bed of my pick up. I have reached a new low on many levels. It is officially time to consider the idea that bachelorhood is not what it is cracked up to be. 1 Link to comment Share on other sites More sharing options...
troutman Posted October 29, 2015 Share Posted October 29, 2015 Dinner for me tonight is apparently candy corn and a Miller Lite tallboy I found in the bed of my pick up. I have reached a new low on many levels. It is officially time to consider the idea that bachelorhood is not what it is cracked up to be. :hail: Link to comment Share on other sites More sharing options...
John V Posted November 2, 2015 Share Posted November 2, 2015 (edited) Sounds absolutely delicious, Troutman. I love homemade bread, but I don't make it anymore. There is no really warm place that i can place the dough for it to rise. It should be fine at room temp. We don't live in a normal house. I freeze in this antiquated mobile home. It has no insulation, so room temperature isn't much different from the temp outside. :) Ok, Turn your oven on low, For about 30/40 minutes.Then turn it off. Wait for about 20 minutes then put it in. But keep an eye on it every 10 minutes. Put the dough in the oven on low? I can feel ya on the house insulation. Our house is very old and sparsely insulated. On top of that, its a block house. So, yes, I hear you loud and clear.But its still warm enough to allow bread to rise.I use the oven method as explained above to speed up the process except I do it a little different. I turn the oven to "warm" for just a few minutes. Then turn off and put the dough in. The oven is the second best insulated appliance in your house. It will stay warm for hours.If it does get cold, you can turn it to warm once more, but just for a few seconds. Just long enough to heat up the element. I'm not a pastry chef and rarely bake anything. And its difficult to find good bread when your bakery resides in a grocery store. (Publix is the exception).I was watching "Cooks Corner" on PBS yesterday and they showed how to make a French baguette at home. Took two days as they rested the dough in the fridge for 24 hours.It looked great. I may try it. Theres one ingredient they used that I don't have. Its similar to yeast, but not yeast. They did use quick acting yeast too. Edited November 2, 2015 by John V 2 Link to comment Share on other sites More sharing options...
troutman Posted November 2, 2015 Share Posted November 2, 2015 Sounds absolutely delicious, Troutman. I love homemade bread, but I don't make it anymore. There is no really warm place that i can place the dough for it to rise. It should be fine at room temp. We don't live in a normal house. I freeze in this antiquated mobile home. It has no insulation, so room temperature isn't much different from the temp outside. :) Ok, Turn your oven on low, For about 30/40 minutes.Then turn it off. Wait for about 20 minutes then put it in. But keep an eye on it every 10 minutes. Put the dough in the oven on low? I can feel ya on the house insulation. Our house is very old and sparsely insulated. On top of that, its a block house. So, yes, I hear you loud and clear.But its still warm enough to allow bread to rise.I use the oven method as explained above to speed up the process except I do it a little different. I turn the oven to "warm" for just a few minutes. Then turn off and put the dough in. The oven is the second best insulated appliance in your house. It will stay warm for hours.If it does get cold, you can turn it to warm once more, but just for a few seconds. Just long enough to heat up the element. I'm not a pastry chef and rarely bake anything. And its difficult to find good bread when your bakery resides in a grocery store. (Publix is the exception).I was watching "Cooks Corner" on PBS yesterday and they showed how to make a French baguette at home. Took two days as they rested the dough in the fridge for 24 hours.It looked great. I may try it. Theres one ingredient they used that I don't have. Its similar to yeast, but not yeast. They did use quick acting yeast too. We are in Florida at the moment, And Publix is a block away. What do you reccomend? 2 Link to comment Share on other sites More sharing options...
goose Posted November 3, 2015 Share Posted November 3, 2015 Soup, on a rainy...almost snowy night.homemade chicken stockwild ricecubed carrots, onion, garlic, assorted spicesleftover spaghetti squash and chicken added at the end 1 Link to comment Share on other sites More sharing options...
goose Posted November 3, 2015 Share Posted November 3, 2015 Sounds absolutely delicious, Troutman. I love homemade bread, but I don't make it anymore. There is no really warm place that i can place the dough for it to rise. It should be fine at room temp. We don't live in a normal house. I freeze in this antiquated mobile home. It has no insulation, so room temperature isn't much different from the temp outside. :) Ok, Turn your oven on low, For about 30/40 minutes.Then turn it off. Wait for about 20 minutes then put it in. But keep an eye on it every 10 minutes. Put the dough in the oven on low? I can feel ya on the house insulation. Our house is very old and sparsely insulated. On top of that, its a block house. So, yes, I hear you loud and clear.But its still warm enough to allow bread to rise.I use the oven method as explained above to speed up the process except I do it a little different. I turn the oven to "warm" for just a few minutes. Then turn off and put the dough in. The oven is the second best insulated appliance in your house. It will stay warm for hours.If it does get cold, you can turn it to warm once more, but just for a few seconds. Just long enough to heat up the element. I'm not a pastry chef and rarely bake anything. And its difficult to find good bread when your bakery resides in a grocery store. (Publix is the exception).I was watching "Cooks Corner" on PBS yesterday and they showed how to make a French baguette at home. Took two days as they rested the dough in the fridge for 24 hours.It looked great. I may try it. Theres one ingredient they used that I don't have. Its similar to yeast, but not yeast. They did use quick acting yeast too. We are in Florida at the moment, And Publix is a block away. What do you reccomend?You eating some exotic animal like 'Gator tonight? 1 Link to comment Share on other sites More sharing options...
troutman Posted November 3, 2015 Share Posted November 3, 2015 Sounds absolutely delicious, Troutman. I love homemade bread, but I don't make it anymore. There is no really warm place that i can place the dough for it to rise. It should be fine at room temp. We don't live in a normal house. I freeze in this antiquated mobile home. It has no insulation, so room temperature isn't much different from the temp outside. :) Ok, Turn your oven on low, For about 30/40 minutes.Then turn it off. Wait for about 20 minutes then put it in. But keep an eye on it every 10 minutes. Put the dough in the oven on low? I can feel ya on the house insulation. Our house is very old and sparsely insulated. On top of that, its a block house. So, yes, I hear you loud and clear.But its still warm enough to allow bread to rise.I use the oven method as explained above to speed up the process except I do it a little different. I turn the oven to "warm" for just a few minutes. Then turn off and put the dough in. The oven is the second best insulated appliance in your house. It will stay warm for hours.If it does get cold, you can turn it to warm once more, but just for a few seconds. Just long enough to heat up the element. I'm not a pastry chef and rarely bake anything. And its difficult to find good bread when your bakery resides in a grocery store. (Publix is the exception).I was watching "Cooks Corner" on PBS yesterday and they showed how to make a French baguette at home. Took two days as they rested the dough in the fridge for 24 hours.It looked great. I may try it. Theres one ingredient they used that I don't have. Its similar to yeast, but not yeast. They did use quick acting yeast too. We are in Florida at the moment, And Publix is a block away. What do you reccomend?You eating some exotic animal like 'Gator tonight? No, But I should try that. We are going to a family owned Cuban restaurant. Link to comment Share on other sites More sharing options...
John V Posted November 4, 2015 Share Posted November 4, 2015 (edited) Sounds absolutely delicious, Troutman. I love homemade bread, but I don't make it anymore. There is no really warm place that i can place the dough for it to rise. It should be fine at room temp. We don't live in a normal house. I freeze in this antiquated mobile home. It has no insulation, so room temperature isn't much different from the temp outside. :) Ok, Turn your oven on low, For about 30/40 minutes.Then turn it off. Wait for about 20 minutes then put it in. But keep an eye on it every 10 minutes. Put the dough in the oven on low? I can feel ya on the house insulation. Our house is very old and sparsely insulated. On top of that, its a block house. So, yes, I hear you loud and clear.But its still warm enough to allow bread to rise.I use the oven method as explained above to speed up the process except I do it a little different. I turn the oven to "warm" for just a few minutes. Then turn off and put the dough in. The oven is the second best insulated appliance in your house. It will stay warm for hours.If it does get cold, you can turn it to warm once more, but just for a few seconds. Just long enough to heat up the element. I'm not a pastry chef and rarely bake anything. And its difficult to find good bread when your bakery resides in a grocery store. (Publix is the exception).I was watching "Cooks Corner" on PBS yesterday and they showed how to make a French baguette at home. Took two days as they rested the dough in the fridge for 24 hours.It looked great. I may try it. Theres one ingredient they used that I don't have. Its similar to yeast, but not yeast. They did use quick acting yeast too. We are in Florida at the moment, And Publix is a block away. What do you reccomend?Sounds absolutely delicious, Troutman. I love homemade bread, but I don't make it anymore. There is no really warm place that i can place the dough for it to rise. It should be fine at room temp. We don't live in a normal house. I freeze in this antiquated mobile home. It has no insulation, so room temperature isn't much different from the temp outside. :) Ok, Turn your oven on low, For about 30/40 minutes.Then turn it off. Wait for about 20 minutes then put it in. But keep an eye on it every 10 minutes. Put the dough in the oven on low? I can feel ya on the house insulation. Our house is very old and sparsely insulated. On top of that, its a block house. So, yes, I hear you loud and clear.But its still warm enough to allow bread to rise.I use the oven method as explained above to speed up the process except I do it a little different. I turn the oven to "warm" for just a few minutes. Then turn off and put the dough in. The oven is the second best insulated appliance in your house. It will stay warm for hours.If it does get cold, you can turn it to warm once more, but just for a few seconds. Just long enough to heat up the element. I'm not a pastry chef and rarely bake anything. And its difficult to find good bread when your bakery resides in a grocery store. (Publix is the exception).I was watching "Cooks Corner" on PBS yesterday and they showed how to make a French baguette at home. Took two days as they rested the dough in the fridge for 24 hours.It looked great. I may try it. Theres one ingredient they used that I don't have. Its similar to yeast, but not yeast. They did use quick acting yeast too. We are in Florida at the moment, And Publix is a block away. What do you reccomend?You eating some exotic animal like 'Gator tonight? No, But I should try that. We are going to a family owned Cuban restaurant. Publix has a great bakery. We especially like the 5 grain Italian. They also make some of the best subs known to man. The Cuban restaurant sounds great. I grew up in a Cuban/Spanish household in Miami.I still prepare Cuban food. The only thing I cannot get is real Cuban bread. Even Publix does not make an authentic Cuban bread. Edited November 4, 2015 by John V 1 Link to comment Share on other sites More sharing options...
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