Teriyaki grilled chicken thighs
Toasted cheese (mozz, aged chedder, smoked gouda) on bread using mayo and grated parm/romano the outside.
The bread was this loaf I made yesterday that reminded me of Edvard Munch’s The Scream.
Hot diggity that grilled cheese, tho…
What were you trying to do there?
Last Wednesday I got the notion to see how fast I could make a sourdough-like bread with a deadline of Sunday evening (a daughter was visiting this past weekend and I wanted to send 6 or so slices back with her). I knew it wouldn’t get to real sourdough stage that fast but hoped to get some twang out of it.
So I made a pre-ferment Wednesday evening and fed it twice a day between Thursday and Saturday and once again Sunday morning. On Sunday when I made the bread it did have some sour to it. I was using a recipe that called for an 8-12 hour preferment along with 5 grams of yeast (as doubled).
I hadn’t considered that with such an active and heavily fed sponge, I should have backed off on the yeast when making the dough. Doh!
It was spilling out of the bowl in half the allotted proofing times and did the same thing in the loaf pan.
What an adventure! I’m glad it worked out.
Be still my heart (attack)! How does one eat that? One layer at a time? Like you say, “asking for a friend”.
However you, er, your friend wants.
My kinda lunch!
Yesterday’s late lunch at a new offshoot of the Thaipark in the center of the city, and thus closer to us and everyone else and their posse
Only 4 booths with limited offerings had us pick the som tam (Thai spicy >ouch< ) and the moo ping, which had a distinct hint of coconut to it.
Wow, beautifully intense orange yolked eggs!
Brunch at a street food market near us. Rib-eye skewer with chimichurri from an Argentinian booth, and three beef manti from an Uzbek booth.
Spicy peanut noodles with extra chile oil!