OT - What are you doing right now?

Botch

Lit said:

Was joking with a coworker but he came in early so I didn’t get to finish. Had planned on doing everything. 

Curses; foiled again!  

ColtsFan

Prepping Duroc butts from Creekstone Farms. Going to prepare via @YukonRon method (Brine, rub, peach preserves). They'll be smoked on Sunday. 

Acn

I used to work with a woman who did this to her own cube.  It would be up from thanksgiving until nearly February.

alaskanassasin

frazzdaddy said:

Spending most of my professional life in automotive shops, I have seen a lot of ingenious pranks pulled. I once filled a coworkers car completely with Styrofoam peanuts. It was a lot of peanuts. He never did figure out how they got in the car. The oneupmanship was legendary.

   I worked at Trugreen for a summer,  we all had company vehicles and once you unload a whole fire extinguisher into the interior of a irrigation techs e350 work van... well you best watch yourself!

Eoin

Acn said:

I used to work with a woman who did this to her own cube.  It would be up from thanksgiving until nearly February.

I suppose insanity sets in working in a rabbit hutch every day.

TTC

Grinding it out at work, long hot tired week. Ready for a shower, a martini, and a cigar

HeavyG

Settling in for the USA vs France. Rock on ladies!

SWAG - USA wins 4-2.

YukonRon

Baby back ribs on at 225⁰F smoking with pecan, making some bleu cheese cole slaw, and some mustard base potato salad.

Just received 2 cases of wine from Sequoia Grove, one case is for my beautiful wife, 2017 94 pt chardonnay and for me another case of Cambium, private sale only. Big, bold, full of fruit cab franc.

Received a case of it last week, it was so good after having just one bottle, I called and got another case today.

I won't forget about, or lose this one.

WeberWho

First try at homemade pasta. 



This is quickly becoming a sheet show. I should have taken a little more time mixing the ingredients together properly. Someone mentioned to hand kneed it for 5-6 minutes. Not sure if that's too long? It was starting to feel pretty firm. Tossing in the fridge for a few hours. That will give me some time to figure out the Kitchenaid pasta press. 

I was at least smart enough to make this a practice round. Hoping to have a little more idea what I'm doing for my mom's birthday dinner on Sunday. 

Eggpharmer

lkapigian

WeberWho said:

First try at homemade pasta. 



This is quickly becoming a sheet show. I should have taken a little more time mixing the ingredients together properly. Someone mentioned to hand kneed it for 5-6 minutes. Not sure if that's too long? It was starting to feel pretty firm. Tossing in the fridge for a few hours. That will give me some time to figure out the Kitchenaid pasta press. 

I was at least smart enough to make this a practice round. Hoping to have a little more idea what I'm doing for my mom's birthday dinner on Sunday. 

Needs very little hand kneading , mix let hydrate ....wrap rest, do the kneading in your roller about 10 fold and roll you are good to go then start deceasing the setting...you’ll love the pasta 

CigarCityEgger

Went scouring through the deep freezer and found s turkey breast I had gotten a few months ago. Injected some Cajun rub/butter mix into a turkey breast and seasoned with some more Cajun rub. Ran about 300 til 160 and let rest. 

WeberWho

lkapigian said:

WeberWho said:

First try at homemade pasta. 

This is quickly becoming a sheet show. I should have taken a little more time mixing the ingredients together properly. Someone mentioned to hand kneed it for 5-6 minutes. Not sure if that's too long? It was starting to feel pretty firm. Tossing in the fridge for a few hours. That will give me some time to figure out the Kitchenaid pasta press. 

I was at least smart enough to make this a practice round. Hoping to have a little more idea what I'm doing for my mom's birthday dinner on Sunday. 

Needs very little hand kneading , mix let hydrate ....wrap rest, do the kneading in your roller about 10 fold and roll you are good to go then start deceasing the setting...you’ll love the pasta 

Thanks lkapigian. Usually less is better. I was surprised to see anywhere from 5-10 minutes kneeding. I'll try cutting it down the next time. I appreciate the help.

YukonRon

Cheers my friends.

littlerascal56

Just cooked 200 hot dogs for the pool party hosted by wife’s office.  Outside temp was 101, so not much fun over the XL and Weber kettle.

Botch

@WeberWho, I make homemade pasta quite often, and I didn't think 5-6 minutes is much at all, although I use my food processor exclusively now (I make a much smaller batch than you!)  Over-kneading affects yeast/rising doughs with gluten formation (biscuits, pizza dough) but I haven't seen any "snap-back" in my pasta dough, ever.
What does make a difference to me (and @Ikapigian mentioned this also) is to make sure to let the dough completely hydrate; I used to wrap it tight in plastic wrap (remember, it's not rising) for an hour, but Chef Scanu here in Ogden told me to let it hydrate overnight in the frig, and come to room temp before rolling; this made a huge difference for me.  
My ratio/recipe (obviously you can scale it up appropriately):
3/4 cup all-purpose flour
1 large egg
maybe a tsp of olive oil (I eyeball this)
NO salt
If using your processor, use the metal blade; I wrote to Consumer Reports and asked what the dough blade was good for; they never answered.  
This normally forms a loose ball in the food processor, sometimes I need to pour in just a bit of water while it's running.  It's not sticky at all, you almost have to press it together.  BUT, after hydrating overnight, the dough is perfect, runs thru the rollers perfectly without cracking (I use the Kitchenaid atch too), and I never have to flour the dough while thinning it because its too sticky.  
Pics of your results for Mom; she'll love it!  
  

WeberWho

Botch said:

@WeberWho, I make homemade pasta quite often, and I didn't think 5-6 minutes is much at all, although I use my food processor exclusively now (I make a much smaller batch than you!)  Over-kneading affects yeast/rising doughs with gluten formation (biscuits, pizza dough) but I haven't seen any "snap-back" in my pasta dough, ever.
What does make a difference to me (and @Ikapigian mentioned this also) is to make sure to let the dough completely hydrate; I used to wrap it tight in plastic wrap (remember, it's not rising) for an hour, but Chef Scanu here in Ogden told me to let it hydrate overnight in the frig, and come to room temp before rolling; this made a huge difference for me.  
My ratio/recipe (obviously you can scale it up appropriately):
3/4 cup all-purpose flour
1 large egg
maybe a tsp of olive oil (I eyeball this)
NO salt
If using your processor, use the metal blade; I wrote to Consumer Reports and asked what the dough blade was good for; they never answered.  
This normally forms a loose ball in the food processor, sometimes I need to pour in just a bit of water while it's running.  It's not sticky at all, you almost have to press it together.  BUT, after hydrating overnight, the dough is perfect, runs thru the rollers perfectly without cracking (I use the Kitchenaid atch too), and I never have to flour the dough while thinning it because its too sticky.  
Pics of your results for Mom; she'll love it!  
  

Thanks Botch. I just sent you a PM. 

nolaegghead

@WeberWho I was inspired....

YukonRon

nolaegghead said:

@WeberWho I was inspired....

Been killing the chicken breast thing this week, myself.

I have zero idea why I have not been doing it well before now.

Beautiful cook as always my friend.

Dobie

littlerascal56 said:

Just cooked 200 hot dogs for the pool party hosted by wife’s office.  Outside temp was 101, so not much fun over the XL and Weber kettle.

SciAggie

WeberWho said:

First try at homemade pasta. 



This is quickly becoming a sheet show. I should have taken a little more time mixing the ingredients together properly. Someone mentioned to hand kneed it for 5-6 minutes. Not sure if that's too long? It was starting to feel pretty firm. Tossing in the fridge for a few hours. That will give me some time to figure out the Kitchenaid pasta press. 

I was at least smart enough to make this a practice round. Hoping to have a little more idea what I'm doing for my mom's birthday dinner on Sunday. 

I love making pasta by hand. Have fun. You’ll never go back. 

SciAggie

@nolaegghead That’s some good eats. 

SciAggie

I made BBQ pizza - this was really good. BBQ sauce for a base, pepper jack cheese, caramelized onions, egg smoked brisket, and sliced jalapenos. Once cooked I garnished with a creamy jalapeno sauce and cilantro. Y’all make one.

DoubleEgger

SciAggie

@DoubleEgger Stir fry is always good. It’s been too long since I’ve done that. 

SciAggie

Life is full of mystery. This is one of them. How the he!! does rain water get inside a light bulb?

pgprescott

lkapigian

.

NCSmoky

Recovering from last night



Good times Robin thanks again

WeberWho

pgprescott said:

I just text my buddies at the race and told them they better bet on Ryan Sieg or their idiots. I'm sure their far from sober at this point.