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So what is everyone making today?

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  • TXTriker
    TXTriker Posts: 1,177
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    Spring Chicken breasts and corn on the cob. :laugh:
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  • WokOnMedium
    WokOnMedium Posts: 1,376
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    Chicken thighs...thinking of cranking out a couple of varieties. :woohoo:
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  • Humphrey Chimpden Earwicker
    Humphrey Chimpden Earwicker Posts: 3,743
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    i don't really see much residential anymore, past couple years, unless it's a one-off kinda thing. not much res or commercial out there right now anyway. at least for the past year.

    2009 (which thankfully was good, thank god) was ALL college/university work. only ones with any cash on hand, that is except harvard, who really screwed up. only two projects weren't college/university, and they were both government stuff (embassies).
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  • BigGreenDave
    BigGreenDave Posts: 149
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    I just now got home from my community service and was trying to think what I should cook for the football games. I want to try to do ribs again but I don't have time now since I just got home late and didn't even go by the store or anything. Maybe I might try the pig candy if some one can tell me about pineapplehead and how to cook it - it sure looks good. :woohoo: :woohoo: Its pretty warm hear today for a change but they say the rain is suppossed to come soon.
    Dave Montgomery at Wheeling West Virgina
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  • Baby j
    Baby j Posts: 148
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    just smoking a ham I got from work for Christmas.
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  • Humphrey Chimpden Earwicker
    Humphrey Chimpden Earwicker Posts: 3,743
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    yeah. deadline is right.

    i have been poking my nose in, but haven't got anything substantive to offer (per usual!).

    i don't see a casual frikkin week in the schedule til mid-february. ugh. gotta be happy to have the work.
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  • mkc
    mkc Posts: 544
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    A pile of yard waste bags for this week's pickup (time to do the winter cut-back on grasses, perennials, roses, etc.)

    Oh, you mean cooking...

    I have dough for ciabatta proofing at the moment. I'm also on buckboard bacon cure day 2 (doing loins). Not sure about dinner yet other than something with resveratrol in it.

    After ClayQ's artisan bread porn the other day, maybe we'll just have the ciabatta, olive oil and balsamic for dipping, and the wine...
    Egging in Crossville, TN
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  • Little Steven
    Little Steven Posts: 28,817
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    stripsteak,

    With all the money you are making you could come to Minnesota. :laugh:

    Steve

    Steve 

    Caledon, ON

     

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  • Humphrey Chimpden Earwicker
    Humphrey Chimpden Earwicker Posts: 3,743
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    if i had the time. hahaha
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  • Village Idiot
    Village Idiot Posts: 6,959
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    Foccacia bread from Peter Rinehart's book. I had every intention of baking it on my Large Egg, but I found that a 10" x 17" cookie sheet won't quite fit in. So, I had to do it in the oven.

    Turned out great, though.

    focc1.jpg

    focc2.jpg

    focc3.jpg
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • Clay Q
    Clay Q Posts: 4,486
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    Very nice!
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  • mkc
    mkc Posts: 544
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    Village Idiot wrote:
    Foccacia bread from Peter Rinehart's book.

    Wow - gorgeous! Is that the poolish foccacia I've read about?

    I have both BBA and the new Artisan Breads Everyday on their way to me from Amazon since I signed up for the Central Market class with Reinhart next month.
    Egging in Crossville, TN
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  • Fidel
    Fidel Posts: 10,172
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    You will love his books. They aren't just cookbooks, but they explain a lot of the science behind why different techniques do what they do.

    That focaccia looks incredible. I need to do it next weekend.
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  • Village Idiot
    Village Idiot Posts: 6,959
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    no, it's not the poolish... it's the overnight in the fridge recipe.

    It was very tasty !!! And, the herb oil that you make is incredible !!!! I used rosemary from my garden, basil (frozen from my garden), fennel seed, thyme, oregano. You don't need it when eating the foccacia because it is soaked in it.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • Village Idiot
    Village Idiot Posts: 6,959
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    Yes, it's a fun bread to make too. I am loving the BBA book. I learned about it here on the forum, along with Breath of a Wok, which I love too.

    Damn, I'm going broke on books! :laugh:
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • Blue Ridge Smoke
    Blue Ridge Smoke Posts: 100
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    Babybacks...1 more hour until dinner!
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  • mkc
    mkc Posts: 544
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    Fidel wrote:
    You will love his books. They aren't just cookbooks, but they explain a lot of the science behind why different techniques do what they do.

    Sounds right up my alley (I'm an engineer). Shirley Corriher (Cookwise, Bakewise) is my hero - I absolutely love food science. I've actually had BBA in my Amazon "to buy later" cart for over a year.... finally pulled the plug last week. Too many fantastic bread photos here.

    Village Idiot wrote:
    the herb oil that you make is incredible !!!! I used rosemary from my garden,

    Part of the big pile of yard waste bags we made today is the annual cut back of our 2 4' high by 4' wide rosemary "shrubs". The trimmings filled 2 lawn n' leaf bags. Plenty left for future herb oil, though. Probably would be good with the ciabatta I'm making today.....
    Egging in Crossville, TN
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  • Village Idiot
    Village Idiot Posts: 6,959
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    Your rosemary should be great with the ciabatta. That is my next endeavor. The picture of ciabatta in Peter's book is mouth watering. He does have a poolish version.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • UKMatt
    UKMatt Posts: 113
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    Arduinna wrote:
    I'm making pozole and the hubby is making carnitas.

    What are you making?

    I deboned a whole chicken which is currently marinading in a paste I've used before - lemon zest, lemon juice, worcestershire sauce, garlic, thyme, rosemary, mustard, touch of anchovy paste, salt and pepper.

    When it's good and ready it will be grilled direct on a raised grid.

    Going to be served with steamed veggies.

    Yum :-)

    UKMatt
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  • Angela
    Angela Posts: 543
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    Long day, had to shop for some stuff, cooked the pozole and ate hubbies carnitas, watched Dallas get their butts whipped and then fell asleep watching the Jets-Chargers. Much needed nap.

    Sorry but no time for individual responses today. Hope everyone had a great Sunday.
    Egging on two larges + 36" Blackstone griddle
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  • Mr. & Mrs Potatohead
    Mr. & Mrs Potatohead Posts: 2,037
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    Two pizza pies last night, one pepperoni and one veggie, and a huge 5/4” sirloin steak tonight.
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