Depends how big, really. That’s about what I use for cuban bread, turns out 2 loaves that barely fit on a baking sheet together. Generally ill use about a pound of flour for 1 loaf but ymmv.
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The freshness of the eggs definitely is a factor, but the vinegar also definitely works. It also doesn’t have to be vinegar, I’ve never experienced anything like a vinegar aftertaste, but any acid will do. Put a squeeze of lemon in there if you want.
Also, the acid is not strictly necessary. I’ve certainly made poached eggs without before.
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This is correct. Acid does help the egg protein set, but freshness and filtering the so-called far-white are both important if you care about the perfect result and also fairly meaningless if you just want a damn poached egg.
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Agreed. We’ll all be eating grubs and roots in a month so no need to get too picky on technique.
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Thanks for thinking of me, but naw. I looked for flour but regular - maybe was disappointed to only find GF. Anyway, bread is not that hard to get anymore.
Buttermilk fried chicken w a honey sriracha (obv) glaze, plus Korean chili flakes and white sesame. Gluten free too - used King Arthur cup for cup blend.
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Yeah thanks, I’m on a FODMAP diet due to IBS and was looking for the lazy man’s ready made GF bread.
@zarapochka put me onto the idea of buckwheat bread which sounds better than the standard GF bread you can buy which quite frankly tastes terrible and falls apart but at least doesn’t have me running into the nearest hotel toilet with a sweaty look of sheer panic on my way to work lol.
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If FODMAPs are your issue, I don’t think buckwheat is going to save you. Them and gluten are wholly different things, even if they’re often found together.
Recipe please!
Wheat is higher in FODMAPs than buckwheat I think/hope, and I need to avoid it and gluten.
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I’ve had 3 egg omelette for breakfast every day since October 17th 2017. During that time I have lost 91lbs
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Bone-in, skin-on chicken as desired (split the breasts in half)
Brine: buttermilk, salt, pepper, onion powder, garlic powder, Korean chili flake, paprika
Submerge chicken in brine, cover and refrigerate overnight.
Dredge: flour (in this case gf King Arthur blend), more salt, pepper, o-pow, g-pow, Gochugaru, paprika
Coat chicken liberally and evenly in flour, then let sit in flour at room temp for 30m. This will allow the flour on the chicken to get clumpy, which improves your end result.
I used vegetable shortening. The fat should be heated to 380F and then maintained around 350F. Classically, the chicken is only half-submerged in fat - I went 3m, flip, 3m, flip, 2m —> then in to oven at 350F on a sheet tray for 12m. Take pieces out of oven as they hit 165F.
Glaze: honey (warmed), sriracha, more Gochugaru, white sesame. Baste chicken pieces with glaze in a mixing bowl.
I was very pleased. It’s the kind of food that you pick up and don’t put down until it’s all gone, in this case partially because it’s messy but more importantly because it’s so fkn delicious. Hope you try it.
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Ham salad fail! Didn’t cut up the 2 pound ham into small enough chunks for the food processor and ended up with more of a pate than a salad… Texture is very weird. Still edible and in a pinch I could pipe it onto my sandwich bread if we ran out of offset spatulas or something…
I missed this post. This looks like a 100% legit shakshuka. Great job. Next step is the money shot. I only send back dishes for two reasons - over cooked steaks and shakshuka with non runny yolk.
If you can find Merguez sausage they are a great addition.
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Our flatbread pizza came out good last night. Today I made a simple vegetable rice soup. Tomorrow my wife is going to bake bread, so I’ll try to get some pics. (of the bread)
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Im terrible at plating, but made some solid ragu yesterday. Dececco pasta seems to be available in the big supermarkets and it’s a solid dry pasta. I also like Cento san marzano tomatoes.
The key to success when you have low cooking skills like myself is just picking above average basic ingredients. Makes all the difference imo.
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This turned out good, not great. Kind of one note given how much gochujang is on it.
