Lunacy We all gotta eat, right? (Food Porn)

[Mr Mellish]

[QUOTE="Kellya86, post: 10100, member: 21"
Snacking is one thing that's a bit tricky while eating paleo, so this is a nice addition, although I do try to avoid potatoes most of the time..
I go for sweet potatoes instead....
I'm gonna make sweet potatoe duck skins next....[/QUOTE]

I believe that in this book https://www.amazon.com/Fermented-Ma...=1505477321&sr=1-1&keywords=the+fermented+man he makes fermented sweet potato fries at some point. But...my memory isn't as reliable as it once was.

Actually, he does, and it's in the recipes at the back:

Not sure about the legalities of posting a single recipe from the book.

 

[grokit]

This looks wonderful, I think we're going to need a recipe

 

[Hogni]

A little bit dill for the sauce of steamed fish is ok also some for pickles and zatziki.
Cilantro was the worst herb for me until I reached my 30ties. I hated the rough feeling on my tongue and it's soapy taste - now I love it! Cinnamon and cumin? Awesome!!

BTW it seems that this and the wood thread are the most active - pretty weird in a certain way ;-)

 

[phattpiggie]

Not quite sous vide but still great results
Belly pork, minus the rind. I prefer the skin on but you never look a gift pork joint in the mouth
Marinade is honey, brown sugar, scallions, ginger, chilli, soy sauce, rice wine,(or dry sherry if you don't have it which I didn't), sesame oil and Chinese 5 spice powder.
A good long soak, this was in the fridge for 8 hours easily.

Then into a bag sealed up with hair straightners and done in the oven for an hour and a half at 150c/302f.

Then an hour over the lumpwood to give it some color and bark.

 

[Mr Mellish]

Not quite sous vide but still great results
Belly pork, minus the rind. I prefer the skin on but you never look a gift pork joint in the mouth
Marinade is honey, brown sugar, scallions, ginger, chilli, soy sauce, rice wine,(or dry sherry if you don't have it which I didn't), sesame oil and Chinese 5 spice powder.
A good long soak, this was in the fridge for 8 hours easily.

Then into a bag sealed up with hair straightners and done in the oven for an hour and a half at 150c/302f.

Then an hour over the lumpwood to give it some color and bark.

Gotta love pork belly and lump!

 

[Mr Mellish]

This looks wonderful, I think we're going to need a recipe

To make bread like this, I recommend checking in with Ken Forkish. This is a fantastic book that I suggest getting in hardcover:

https://www.amazon.com/Flour-Water-...r=8-1&keywords=forkish+flour+water+salt+yeast

Having said that, Mr. Forkish has a web presence and you do not need his book to get his recipes and his techniques. Scroll down to the bottom of this page to get the full "Flour Salt Water Yeast" Youtube playlist:

http://kensartisan.com/videos-1/

The recipe makes a very wet dough that can be a bit difficult to work with but it is worth it. Key to the process is a long fermentation time that allows for a more complex flavor to the bread. You need a cast iron dutch oven that can withstand 475-500 F temperatures. The Lodge ones work great. The enamel ones do not, since they can't take the higher temps. In addition, I highly recommend this little tool (there are many, doesn't matter which one):

https://www.amazon.com/Banneton-Pro...6087046&sr=8-6&keywords=dough+proofing+basket

It gives the wet dough a structure that is otherwise hard to get and is used for the final rise. It also is responsible for that nice little swirl you see in the bread. Although the recipe is a no-knead bread recipe, I sometimes use the KitchenAid mixer anyway.

 

[Reflections]

I love cinnamon also @momofthegoons! Have you ever tried putting a little bit in your spaghetti sauce? omg yummy!! It adds a whole new dimension to it.

Have you ever made amish cinnamon bread? We all love that one. Heres the recipe:

1 cup butter,softened
2 cups sugar
2 eggs
2 cups buttermilk
4 cups flour
2/3 cups sugar
2 teaspoons cinnamon
2 teaspoons baking soda


Grease 2 loaf pans. Cream butter sugar and eggs. Add milk,flour and soda,
mix well. Put 1/4 batter in each pan.Mix sugar and cinnamon in sep bowl and add 3/4 of it to each pan.
Add remaining batter to each pan and add rest of sugar n cin mixture.Swirl with knife and bake at 350
in preheated oven for 45-50 min until tooth pick is clean.

 

[momofthegoons]

Have you ever tried putting a little bit in your spaghetti sauce? omg yummy!! It adds a whole new dimension to it.

Yes!!! It's my 'secret' ingredient. That and some red wine.

Have you ever made amish cinnamon bread? We all love that one. Heres the recipe:

OMG does that ever look yummy..... I'm gonna have to make that this next week when it cools off enough to use the oven.

We're having record breaking heat right now... and I'm going to have to get creative with the grill.

 

[momofthegoons]

I've been a bachelorette for a few days and haven't really been eating much. I was so fucking hungry by last night I needed to make something; in spite of the heat. Hadn't been to the store so I needed to raid the freezer for some chicken and, fortunately, had a bit of pasta, some capers, a lemon and an onion in the house. I really need to get to the store....

Anyway, my old standby. Chicken Picatta. Boy was it good after not eating right for a few days. Could have used a salad with it though..

 

[Mr Mellish]

Today, I'm using the sous vide for my second attempt at yogurt. The first attempt was meh, mostly because it was too thin. High hopes for a better batch today.

After that, I may just try to use the sous vide to make some ice cream. Why not?

 

[deep_meditation]

Let me know about the yogurt. I've been wanting to try that out myself.

There's an Afghan restaurant nearby that has absolutely incredible plain yogurt. I was thinking of asking for a separate small container so that I can use theirs as starter. Doubt I'd be able to reproduce it but maybe their culture would make a difference.

 

[Mr Mellish]

Let me know about the yogurt. I've been wanting to try that out myself.

There's an Afghan restaurant nearby that has absolutely incredible plain yogurt. I was thinking of asking for a separate small container so that I can use theirs as starter. Doubt I'd be able to reproduce it but maybe their culture would make a difference.

I will do that. I am using Greek yogurt from a local creamery that is fantastic. I just eat it plain. I'm sure it won't be nearly as good as theirs but we'll see.

ETA:

First impression: it seems thicker than the first batch. The recipe called for 1/4 cup of yogurt and I was probably closer to 1/2. Won't know for sure until tomorrow. The recipe said to sous vide the milk/yogurt combo for 3-9 hours, depending on taste preference. That is incredibly vague but my assumption was more time means stronger flavor. I went for 8 hours.

 

[Mr Mellish]

The flavor is ok. Don’t like the texture. Bummer.

 

[momofthegoons]

The flavor is ok. Don’t like the texture. Bummer.

What a shame.... I wonder why the texture is different using this method. Is it not as creamy?

We've got a local butcher that makes the most amazing brats of every flavor you can imagine; jalapeño/cheddar, chicken, spinach and feta, etc., I hit on some the other day that were cherry brats. Being in northern Michigan means we are in cherry country lol. So I had to try them. And omg.... probably my favorite brats on earth now. I can't usually eat brats.. they upset my stomach. But the ones this butcher makes don't. Have no idea why.

Lol anyway.... here's a shot of it; loaded with peppers and onions and a ton of stone ground mustard on a bakery bun. With a Bell's Pooltime Ale that's also flavored with cherry.... Not exactly watching my carbs last night...

 

[momofthegoons]

I tried a new recipe tonight for Pastitsio. Turned out really good. I'm pretty sure that the half and half mixture of ground beef and ground lamb was part of the 'trick' here to making it taste authentic. And, of course, simmering the meat mixture with a cinnamon stick. Add in a little nutmeg to the béchamel sauce on top? Pure yum.

And, for me, it wouldn't be complete without Retsina. A wine with a little magic something, something. Ask anyone who's Greek.

 

[momofthegoons]

He made me breakfast.......

Pumpkin pancakes....

 

[momofthegoons]

God... if I keep eating like this I am going to be a blimp. So much for all the hard work I did dieting... I think I've gained every single pound back since I started my 'up north' stint. Went out for a little lunch by the river today....

They call this the 'Down State Reuben;' corned beef, swiss and cole slaw on caraway rye.

 

[Kellya86]

I'm still loving paleo life... cant imagine going back to bread, dairy and refined bleached sugar now...

So here we have pork belly cooked with a honey and lemon glaze...
Served with sweet potatoe chips (fries), and a side salad with more homemade honey lemon sauce...

I'm particularly proud of the sweet potatoes chips, it's taken along time to get them to crisp up and be nice...
I do it by peelimg and chopping them, then i add hemp oil, sea salt, pepper, some herbs, chillie seeds, plenty of paprika, and some coconut flour....
Then I lay flat on a tray covered with parchment paper, then i add some animal fats to cook in...
Then leave at bottom of oven for an hour....

And you get really nice chips...... its hard to get sweet potatoes to crisp, but this works..

I'll be sharing more of my paleo food here now...

 

[Kellya86]

This is a simple one... just roast poussin, with caramelized sweet potatoe and salad, with fruit for afters....

 

[Reflections]

A stuffed chicken,rice,pico de gallo,cheese quesadillo I made