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Yes, I make my bread in an upside-down cast iron dutch oven. It's like a steam dome and helps the crust. We like firm bread, but i want it to three dimensional and I haven't found a way to get it to stand up in the oven without falling flat without kneading it to give it some body.
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Miso marinated and blackened hasselback salmon cooked in the air fryer. Topped with green onions, avocado, cilantro and cucumber with a mayo, soy, siracha and maple syrup sauce. YUM!
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Ribeye in cast iron (Lawrys or McCormick's montreal) and simple salad.
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Spare ribs, browning - to be pressure cooked in sauce |
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http://forums.pelicanparts.com/uploa...1706470725.jpg Spanish mackerel. Fillet, then soak in ice water, water changed 3X. Boil a small pot of miso soup, flame off, slip ice cold fillets into soup, the soup will gently cook the fish to the perfect consistency. Brush with carmelized Yoshida sauce. |
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Homemade crust and baked spinach pie
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A suggested marinade for Salmon, I just tried and was blown away.
1. Honey 2. Soy Sauce 3. Dijon or Spicy Brown Mustard 4. couple dashes of Mrs. Dash seasoning 5. couple dashes of ground black pepper Marinade for 30-45 minutes at room temp. Or 1 hour refrigerated. Helps to cook the salmon at room temp though. Easy and incredible...... |
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Delicious ham and cheese sammich!
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It's just a meat with spinach, onion, carrot, maybe sweet potato, whatever, spices in a crust. Use whatever. Many variations and names. Not much different between a burrito and a soft taco.
The pie crust recipe I've got written down: 2 1/2 C standard flour. 1 1/4 t salt aka a dash 1 T sugar aka a big dash 3/4 C shortening cold I used lard 6 T unsalted butter cold. 8 t - 1/2 C cold water idk what is optimal but make it workable but not like pancake batter Superman (thx btw) mentioned using cold water and fats and not over-mixing. Everyone needs an essential pastry cutter and big heavy bowl to make crust. Add a little at a time and cut in for small globules and flaky crust. Add water at end to help the flour stick together. Cut into fist sized balls. This made two or three. Rest a few hours in fridge at least before freezing or using. 400 deg. 20-30 min. on a flat cast iron skillet. |
Ciabatta bread(this is Trader Joes which is larger than Aldi), a piece of frozen chicken sliced in half with panko and cooked in cast iron w/olive oil, one piece of bacon, pesto paste, whole grain mustard , mayo, mozz or provolone or mild swiss.
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Top Sirloin Santa Maria Style
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My Indian friend is staying with us again. In May, we'll head to Delhi for wonders of wonders and culinary delights.
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I’ve been steaming foods lately
Here is Cantonese Steamed Chicken. Maybe my favorite childhood food memory.http://forums.pelicanparts.com/uploa...1711131988.jpg |
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