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In2Fish

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Everything posted by In2Fish

  1. As @ckreef said, keep the challenge cooks coming. I like your approach, try something you would not have done otherwise. As for the typo I missed it...
  2. Hopefully your wife wont read that comment :-) Inventive dish. I love your usage of the chickpeas, it like you where on an episode of Food Networks Chopper or something similar. Well done sir.
  3. Oh my. That looks really tasty. Nice job
  4. Another meatless bean challenge cook.m well done
  5. That was a definite concern. I may have over processed the mixture to make sure i had a good patty consistency. I made few test patties along the way
  6. what's your dough hydration level you like using for Ciabatta, if you dont mind me asking
  7. IMHO, it depends on what your cooking, and how you want to cook it, and the level of control you have or want. Not sure I would ever use the kamado for frying, .i'm sure some have with success. beside my kamados, I have a 100K BTU propane burner I use for wok cooking, I can get some nice wok-hei with the propane burner, not sure I could get that with a wok on a kamado. I am intrigued by the blackstone griddle.
  8. Royal Oak has been my go-to since I started cooking with Kamados. I use KJ big block when I can get it at costco. This year I started using B&B and very happy with it. some chunks pushing the size of KJ big block.
  9. shawarma enough said. they look great,
  10. great looking cook @ckreef I agree with @Ron5850 the bread certainly didn't hurt. nice job
  11. not a dish I would have thought about making, looks tasty. well done!
  12. If not for this month’s kamado challenges, I likely never would have made these burgers. That’s what I like about the challenge cooks, they get me to look at dishes I likely would not have made others. Early in the week, my wife made Chana Masala, savory Indian chickpeas, which got me thinking, chickpeas, aka garbanzo beans. It’s not your typical dried bean. I was thinking about remaking the Chana Masala on the kamado, and did a little internet searching, and decided to go with something a bit different… Sun-Dried Tomato Chickpea Burgers, with garlic dill sauce. 1 1/2 cup dry (uncooked) chickpeas 1 cup packed fresh chopped parsley or basil (basil for sweetness, parsley for bitterness), I used basil 1/2 cup chopped white or yellow onion 6 cloves garlic (6 cloves yield ~2 Tbsp) 1/2 cup sun-dried tomatoes (chopped) 1 1/2 Tbsp ground cumin 1/2 tsp turmeric 1 1/4 – 1 1/2 tsp each sea salt and black pepper (or sub a pinch of cayenne) 1-3 Tbsp tahini (ground sesame seeds) Olive, grape seed or coconut oil for cooking Garlic Dill Sauce – one with Sriracha, the other without. 1/3 cup hummus (or store-bought) 1-2 Tbsp lemon juice 1 tsp dried dill (or 1 Tbsp fresh minced dill / amount as recipe is written — adjust as needed) 3 cloves garlic (minced) ~3 Tbsp water (to thin) 1 pinch salt 1 health squirt of Sriracha sauce. Given that Sriracha has garlic, and provides heat via the peppers, I figured why not Note: with or without the Sriracha, it’s definitely a strong garlic sauce. The final dinner included tater tots and fresh tomatoes with fresh basil.
  13. It does work great . Just dont run out of 91%. I cant find it locally
  14. Crazy right... who knew.. Fish auctions are the main revenue source for most aquarium societies. They can be all day events. Lately pre Covid we would auction 500-600 or so lots. Some auctions can be 600-1000 items, fast moving at 100-120 item an hour. Fun stuff.
  15. In2Fish - I really like freshwater tropical fish, active in several aquarium societies, various officer/board positions, and a 25+ year tropical fish auctioneer. I starting keeping freshwater tropical fish nearly 30 years ago. It started with one tank, 10 gallons, moved to a townhome and upgraded to a 75g tank. One tank became 2, became 3, then 4,5,6.... Since them i'm keep between 30-60 tanks (mostly 10gal tanks to 33gal tanks today.) keeping breeding trading, killies, tetras, corydoras, plecos, some cichlids. I've had 4 chances to collect these fishes in their native habitat: 2002 Venezuela (left 10 days before the coup d'état,) 2007 (Iquitos Peruvian Amazon), 2013 (Iquitos Peruvian Amazon), 2018 in Peru (Puerto Maldonado). Each just an incredible experience to explore and collect fish (and bring home) fish from their native habitats. I can't wait to get back to Peru and explore some more, post Covid.....
  16. Welcome to the forum, congrats on the 1st cook. any pictures to share? Keep cooking
  17. found this information online, https://www.allrecipes.com/article/yeast-the-basics/ I've used instant yeast for most of my pizza with great success Active Dry Yeast Active dry yeast is the most commonly available form for home bakers and is available in ¼-oz packets or jars. The yeast is dormant, needs to be "proofed" and re-hydrated before using. Dry yeast should be stored in a cool dry place; but do not use it after the expiration date on the package. Store open containers in the refrigerator. Instant Yeast Instant yeast is a dry yeast that comes in smaller granules than active dry yeast, absorbs liquid rapidly, and does not need to be hydrated or proofed before being mixed into flour. Bread machine yeast and rapid-rise yeast are instant yeasts that may include ascorbic acid, a dough conditioner. Bread machine yeast is an instant yeast especially formulated for use in a bread machine. Again, store the yeast in a cool dry place, or in the refrigerator once the package has been opened. Do not use yeast after the expiration date. Fresh Yeast Fresh Yeast, also known as compressed or cake yeast, is active yeast. It's sold in tiny cakes in the refrigerated section of many supermarkets. Fresh yeast does not keep well; it will last about two weeks if refrigerated. The yeast should be pale gray-brown, fragrant, soft and crumbly — not hard, dark brown, or crusty. Any mold growing on the surface is an indication that the yeast should be discarded. Fresh yeast should be proofed in tepid water (80-90 degrees F) without contact with salt or sugar. This yeast type is a good choice for breads requiring a long cool rise, or for breads made using the sponge method.
  18. nice looking cooks on the soap stone. I may have to get a soapstone for my Joe.
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