food S.I.P./Quarantine Cooking

crab and artichoke heart stuffed mushrooms, twice baked potato, green beans, and seasoned chicken breast, 
 
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it's almost as if the Wife was trying to fancy up dinner to inspire me for tomorrow... Our 12th  Anniversary 
:think:
I can't let her upstage me...
Even if she does have the unfair advantage of being the one who does the shopping.
 
 
:cheers:
 
bob65 said:
Does this qualify as quarantine cooking?
 
All grain batch of home brew. A simple SMaSH recipe of Gladfield Ale with Amarillo hops.
 
25lt of beery goodness now in the fermenter.
 
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I might be enjoying this "shelter in place" a bit too much tonight.
 
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My work is considered to be an "essential service" but I don't have to work tomorrow.
 
texas blues said:
I emailed that post.
 
To all the Tex-Mex joints in Texas.
 
I just got the first response back.
 
"What in the cousin f@#king shit is that"
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I emailed this post.
 
To all the Tex-Mex joints in Texas.
 
I just got the first repose back.
 
"Chopsticks and rice? Shove that up your pine hole with a two-foot chopstick!" :rofl:
 
texas blues said:
Canned chili.
 
No beans.
 
Rice.
 
Diced onion.
 
Scheeze.
 
Hab mango sauce.
 
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Shaka.
 
Chopsticks.
 
Lockdown this bitch!
 
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Ashen said:
I have noticed the rules but they don't seem to be absolute.

Three of the same item can touch.

Condiments or composed dishes with different items like salads ok.

Over rice is fine as well.

But in general GIP takes his #socialdistancing very seriously.
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:rofl:  :rofl:
 
Mrs. GIP has a thing about her food touching, I've just got used to it and don't even notice anymore. 
 
When it's plated like that, you can be sure she was involved with the plating and photos  ;)
 
keybrdkid said:
 
might try that the next time around. I've tried everything else. worth a shot.
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Just wondering, have you always had trouble getting bread to rise or this something new? I ask because I dove into baking while living in Montana. It seemed so easy, and I swear I could actually watch the dough rise it would happen so quickly. Well that was in a high desert at almost 5,000ft of elevation.

Fast forward a few years and I was back in my home village on the Outer Banks of NC and thought I'd impress my mother with my new found baking skills. What a bust that turned out to be. Not sure if it was the salt in the air, the humidity, the atmospheric pressure at sea level or the combination but I never could get anything to rise there without baking powder. I guess thats why my grandparents always made biscuits.
 
PepperFish said:
Just wondering, have you always had trouble getting bread to rise or this something new? I ask because I dove into baking while living in Montana. It seemed so easy, and I swear I could actually watch the dough rise it would happen so quickly. Well that was in a high desert at almost 5,000ft of elevation.

Fast forward a few years and I was back in my home village on the Outer Banks of NC and thought I'd impress my mother with my new found baking skills. What a bust that turned out to be. Not sure if it was the salt in the air, the humidity, the atmospheric pressure at sea level or the combination but I never could get anything to rise there without baking powder. I guess thats why my grandparents always made biscuits.
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Not really as far as trouble. If I make normal pizza dough without rye or whole wheat flour, I usually can get a decent rise. BUT thats with normal ADY yeast and not a sourdough starter. I don't make actually bread that often, so I don't have a lot of baselines to work with.
 
But since you mentioned it, conincidentally I live reasonably close to the ocean. And it is certainly humid in soflo. And there was baking powder and baking soda in my pancake recipe whereas it was absent in my bread/pizza dough. That could be a factor. 
 
Also, I'm attempting to dehydrate some of my sourdough starter. Assuming a successful dehydration, if anyone wants to experiment with some of my starter, to see if they can produce better results, just PM me an address to mail it to.  Its an approx 12 day old starter, fed 70% bread flour / 30% rye flour, with a feeding ratio of 1:8:8 that produces about 2X volume atm in about 12 hours. Not ideal, but about the best i've been able to produce. 
 
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Revelation: I think I like the 50/50 tortillas best for enchiladas. TB turned me onto them and I used them for the first batch I posted. Thinking back on them, they were better! They kept the roll shape and held their integrity better, and still tasted of corn... you don't have to dip in hot oil then sauce either... just warm sauce, you can skip the oil part. Yup, I liked them better. Need to get more!
 
His = first plate
Hers= second plate



That is so funny after you shared the quirk of your lovely. Come to think if it, I think my 12 years older brother has the same issue. I remember him at the dinner table, prolly his senior year of HS, he would sculpt the mashed taters, spread with gold.n.soft, meat in one corner, green beans in the other....

I bet there is a name for that...

I was about 6 at the time...

Whatever, both them plates are bangin'!
 
salsalady said:
His = first plate
Hers= second plate



That is so funny after you shared the quirk of your lovely. Come to think if it, I think my 12 years older brother has the same issue. I remember him at the dinner table, prolly his senior year of HS, he would sculpt the mashed taters, spread with gold.n.soft, meat in one corner, green beans in the other....

I bet there is a name for that...

I was about 6 at the time...

Whatever, both them plates are bangin'!
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thanks :)
 
 
 
 
 
:cheers:
 
i love my Hubby!  Just gotta throw that out there. 
 
I'm out every day doing the sparky work, he gets me coffee or tea in the morning, PB&J sammich for breakfast, soup or salad or sammich for lunch.  and dinner. 
 
Today, he heated up a Progresso soup for my work lunch.  After I was out the door to work, he decided it was sub-par and cooked up a little pot of soup all fresh veggies, some snausages, enough for the rest of the week. 
 
When I came into the house, I smelled the soup and it smelled DELISH!. 
 
I am so blessed with my husband....
 
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