ColbyLang said:

Nice uniform loaf. Good color. Slice it and show us the crumb!

Thanks, I can use some professional pointers!
Did a few things different from the recipe, not sure how/if they impacted the outcome...
1) Instead of bread+AP flour, I used bread+rye+wwheat.
2) After the multiple folds at 30 min intervals, it was supposed to be bulk fermented overnight, then shaped and put in baking pan. Instead, I took a short cut and put the unfermented dough straight into the pan with lid on for the overnight rest.
3) I slept in and the dough over risen to the point that I couldn't open the lid to peek.
Baked at 400F all the way for 45 min, IT 203. Wish it's more airy and not as moist. Here's the penny shot:

st¡ke said:

Made some smoked bacon to be used in peanut brittle with red pepper flakes, a last-minute tenderloin roast for Christmas dinner, some garlic and black peper almonds smoked with mesquite, and some brown-sugar pecans smoked over hickory

had a link for a video but I guess that doesn’t work here still? Maybe in another 25 years they’ll figure it out. 

See some old names here. 

Welcome back!  We thought you’d passed after carving too many pumpkins.

You can embed video if it’s on YouTube, although it does require a level of skill to get it to manifest properly.  

@st¡ke - 

Talk about a surprise intro to 2026!  Welcome back after quite an extended submerged and undetected run.  This place is in a self-sustaining life support mode and has been for some time.

Made a quick curry, only took 3hrs 🤣 with some random stuff from the crisper drawer.  Roasted the cauliflower and broccolini then poured curry over it.

More beef

GrateEggspectations said:

@CPFC1905

Looks like great fun. Great looking result. 

Was that jarred tallow? 

In watching videos of the tool, I wondered whether it may be best suited for two person operation. How would it fare on a solo mission? The intense heat combined with length of the unit and presence of scalding oil make me think it would prove challenging, but not impossible. 

This time we used goose fat from a jar.  I have ordered some bone marrow from my preferred butcher for next time.

Good question about operation;  yes it can be a solo task but I only know this after trying it out.  The shaft is quite long and heat did not really move along it,  certainly cold to the touch half way along.

It's 3 feet long so manageable but whether I'll use my weak or strong hand for steering is yet to be determined.   The flames go quite high so you certainly don't want to be looking down on it as you aim.  Unless you're going for the non-burped dome flashover and singed eyebrow ensemble in one go?

What I didn't realise is that not all the fat burned, so I am glad I used a skillet.  Using over a board would have caused quite a run-off and over the coals would have been spectacular, but wildly over cooked the steak. 

And sorry this is going on, but maybe next time I'll cook direct and start the flambadou at a lower internal temp, aiming for the Pittsburgh or Black & Blue approach.  I believe that's the preferred method in France for cote de boeuf.  That and using hot irons to press marrow in to the steak. 

lousubcap said:

@CPFC1905 - great cook and photo documentation.  Nailed that beef.  I'm all in with "life is not based on need alone." Looks like great fun as long as you haven't had too many cocktails in advance.  

You know me,  luke warm mid-strength beer every time. 

JohnInCarolina said:

CPFC1905 said:

lousubcap said:

@CPFC1905 - great cook and photo documentation.  Nailed that beef.  I'm all in with "life is not based on need alone." Looks like great fun as long as you haven't had too many cocktails in advance.  

You know me,  luke warm mid-strength beer every time. 

When Guinness Zero is “mid-strength”

  

@CPFC1905 Looks fun and great documentation. Just a thought...how about transferring some already lit lumps into a chimney starter for heating up the cone? It should heat up faster, uses less lump and easier to manage?

zaphod said:

can't drink the Guinness Zero. Tried a foursome, but it has an off taste to my mouth that makes it "not Guinness".

Strangely, to my mouth, the best of the zero alcohol near beers is Corona Cero. The taste is very close to regular Corona and the regular stuff is not a bad summer beer. I prefer Pacifico, but no 0% beer from them.

I agree about Corona Cero. We’ve tried many non-alcoholic beers, and this is my fave too.