food =[ grantmichaels' skunkworx thread ]=

I poked around online for a few minutes about the terms "revive sourdough starter" and it looks like I might want to start a fresh batch of rye flour and water and then add a couple of tbsp of this batter to that if need be ...
 
Apparently it shouldn't be too difficult ...
 
Clearly the bubbles indicate some activity, but maybe a lot of the population died ...
 
After I get some of the work I have to do, done, I might start a second revival cambro ;)
 
it's bubbling- that's good. add 2 more cups flour just a little water, make it thicker consistency. almost float shot glass on top.if it is close to 100% hydration you wont see much rise- but it's still doing it's thing. 
 
yes rye is good stuff. oh yeah and the scan me sticker is so the dumb ass PO people actually scan the tracking tag you pay for with priority. Sometimes they just drop it and no scan and you have no clue where/when the package has been delivered. 
 
OK, I fed it 1.75 dark rye flour ...
 
I didn't add water this time, as I think it ended up where you wanted it w/o any ...
 
I'll check back in an hour, but you know what, it's only been 5 mins and I think my nose is detecting some additional activity in the air in the kitchen ...

It's alive!

Grew in inch this past ~hour ...

Thanks for the follow-up support ...


ImageUploadedByTapatalk1425164448.949846.jpg
 
good choice of flour. starter looks good so after you have built it up and shes been fed- you can put in the refrigerator and then take it out once a week and feed. or feed when you need to use it. looking forward to some sourdough pizza and waffles from you
 
OK, so, I tilted the container, around, and it pulled from the sides and bottom a bit - it punched down to half size - and then I gave it another ~cup of rye flour ...
 
I mixed it a little bit, making sure to get the edges and bottom, and then I put it in the fridge - covered, but not sealed ...
 
I didn't add water this time, I just gave it flour ... so it's thick right now ...
 
Grant, I am very new to this sourdough starter thing as well, but I was told from the vendor of my culture to not use plastic. It was in the instructions and I followed it up with an email. I have and wanted to use the same exact container you are using. FreeportBum, does it really matter, glass or plastic? I am using a mason jar, as that was what he recommended.
 
Oh yeah? ... I read some post that was saying you might not want to use metal because it's a bit acidic, but that stainless was probably OK ...
 
Hmm ... I'll have to do a little more poking around tonight, then, I guess ...
 
No metal...mason jar with plastic lid. Complete newbie here, just passing along what was told to me. I bought my starters from sourdo.com and that was their advice.
 
I think there's a lot of misinformation out there ... like all of the things that have decades of passed down recipes etc ... ran into this w/ soapmaking a few years ago, too, here =)
 
It needs to be in a non-reactive container ... I'm pretty sure a cambro designed to contain food is as good an example of that as anything, well, almost anything ... glass known to be lead-free is good, too ...
 
I'm going to let it go in the cambro for the time being and see what it's like to work w/ ... I can always get it a new home, later ...
 
grantmichaels said:
Nice ...
 
I'm sure I'll have a great experience smoking tomorrow, but I'm going to take a step back and regroup a little on how I want to grill steaks ...
 
Photobomb, anytime ... I wish people only posted meme pics and food pics ... that would be awesome (for me) ...
 
=)
 
Let's see those steaks!

It's all related to the thicker steaks, and the increased need for two-staging the cook ...
 
I could fall back to ~1-1.25" thick steaks and the problems would disappear ...
 
Also, the vortex is too hot, and it's flame ...
 
I think I'll try my next grilled steak on the Akorn ...
 
I suspect the Akorn will be nice for steak ... nice low-temp fire (lump) w/ little convection, and then open the lid and get the hight heat, but many more inches away, and deflected/diffused ...
 
I think that'll be my next outdoor steak ... Akorn, just a tiny schmearing of olive oil, and S+P and maybe bit of garlic powder ...
Click to expand...
 
 
I know you didn't really ask , but if you will take a suggestion, I think the quality of the meat you are using is just not right for the straight up high direct cooking method you were trying.  By that I mean it is too good,  meat with that kind of marbling and fat content  can be a bitch to grill with intense heat. It starts rendering and flaring before you get the protein to set properly to flip.   If you add a spice rub on that , the spices end up wicking the fat and almost burning like candles.    I go intense hot with  top sirloin or tri tip  steaks  that have decent marbling, but anything with a lot of fat  , I go with a three zone approach on the weber .  intense heat , med high and safety  .. start it in the medhigh zone, get  the protein to set and render off some fat, moving in and out of safe zone for flares, then  start bouncing it between the med high and intense to get a great crust.  retreat to safe if the flares get too  crazy.   I used to always use  my thermopen for finish temp, until I had taught myself what to look/ feel for 
 
Lobster mac n cheese with medium size pasta shells.
 
With fresh garlic bread.
 
A creamy bechamel-based mac n cheese... Searzalled garlic bread with fresh garlic and butter, parsley after. Nice combo.
 
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