In the Kitchen with DKDetective and InCali: All Things Food, Wine, and Spirits, Etc.

I think, and please do correct me if I'm wrong, it also depends if the animal can walk freely (thus you'll get a harder meat) or if they keep them in a small place (you feed them, keep them chubby, you get a tender meat but also full of fat).

 

Thinking about making an olive oil cake but with an Earl Grey tea in the batter along with orange zest as well.

 

A few weeks ago I made some doughnuts using a brioche recipe from a restaurant I used to work at. The recipe makes 50 pounds worth or brioche dough but I scaled it down to something more manageable for a home recipe. The liquid in the dough is milk and eggs with the milk being 140 ml. When I made doughnuts with the recipe I decided to do 70 ml of milk and 70 ml of fresh brewed coffee instead. For a little coffee flavor in the doughnut. Didn't do a glaze, instead I dusted them in some sugar with cinnamon and nutmeg. The flavor reminded me a little bit of a Krispy Kreme but a bit better.

 

Absolutely! We want to see those buns... rolls, sorry.

 

Finally made my mind and decided to give it a try to the cured egg yolks, they have been for a few days in the fridge by now and today I should take them out and wrap them in gauze for 2 weeks so they dry.

(This was the 1st day) - salt/sugar/liquid smoke/powder garlic/pepper/thyme

 

Do you dry them in the oven?

 

Ops! haha sorry, never read the "take out" part.

 

I had a ribeye, twice baked potato and broccoli. Very simple. Grilled ribeye, some garlic salt, paprika, and ground pepper and let it sit in the fridge for a day. Flash fried the broccoli with a hint of a szechuan sauce I make (soy sauce, chili paste, rice vineger, garlic.....most people like a sweetener, but I don't. I left out the thickener because I wanted a lighter taste). For the twice baked potato, I usually just use butter, green onion, salt and pepper, and top with a little cheese before baking, but when I started to close the fridge door, the jalapenos caught my eye so I added them. Presto! Irish nachos! It was really good and you don't need to use much.

When I was broke and in college, my buddy and I used to get those bags of russet potatoes. We'd weigh them and buy the ones that were heaviest. We called them Irish steaks. LOL. Still like them.

 

Hey, hey, hey......don't be mean because remember.......

As a matter of fact I did and it definitely does change the character. Either is really fine with me.

As far as live lobsters go, I have my wife cook them. People may laugh, but I feel sorry for them. I know that doesn't make any sense, but that's just how it is.

As far as songs getting stuck in your head goes, @LibidoLoca mentioned Waterloo by ABBA; god those people annoyed me and after years of blissfully ignoring them, I got that stupid song stuck in my head for about 5 days. I hope this doesn't rekindle the torture.

 

Sharing that brioche recipe.
4 grams of dry active yeast
141 grams of milk
70 grams of bread flour
293 grams of eggs
451 grams of bread flour
58 grams of sugar
15 grams of salt
270 grams of butter.

Warm the milk to at least one hundred degrees Fahrenheit, mix in the yeast, and once the yeast is fully dissolved mix in the 70 grams of flour. Cover with plastic wrap and let it sit in a warm spot for at least 30 minutes. Next, add all the other ingredients except the butter. You want to preferably use a stand mixer, but if you want to use your own hands then be my guest. Mix on a slow speed until it comes together and then move to a faster speed and keep mixing until you get some gluten in it or it starts to pull away from the bowl. Add the butter little at a time, The fat in the butter breaks down the gluten in the dough, so now you will continue to mix further until that gluten comes back together again.

https://www.thekitchn.com/bakers-techniques-how-to-do-th-70784

 

@DKDetective, my father says "hello" and sends you these:

 

Thank you! I'll pass the compliment.

Those have been cooking for about two hours now, so very very slowly. And there are some potatoes (with butter) wrapped in aluminum paper hidden in the charcoal.

 

I've never tried doing it at home myself, but have any of you guys ever do stuff with sous vide?

 

Each day... Further from God's light.