Amazing!!!
If the photo doesn't make it, I'll be putting it up on my Blog in a
few minutes.
That is a 15 inch ruler in there. This thing is 22 pounds, and 22
inches in diameter, is pre-seasoned.
I can't wait to put some heat to this. Think I'll prepare a menu and
plan on using it this coming Saturday.
Fajitas maybe.
Bill
Bill Martin's Creative Services
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808-966-7023
Garry
nathan
----- Original Message -----
From: "Bill Martin" <bma...@island-styles.com>
To: <smokeym...@yahoogroups.com>; <billsk...@yahoogroups.com>;
<acook...@yahoogroups.com>; <smoker...@googlegroups.com>
Cc: "Susie Morris" <hula...@island-styles.com>; "Randi Mehan"
<me...@hawaii.edu>
Sent: Tuesday, April 29, 2008 5:41 AM
Subject: [BBQ] I'm gob-smacked!!!
--------------------------------------------------------------------------------
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>
>
> This is a thick plastic bag... I'll hang onto for storage
>
>
>
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>
> The Discada
>
>
>
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>
> That's a 15 inch ruler. Overall 22 inches, 22 lbs of Carbon Steel
>
>
> Bill
>
>
>
> "It's common knowledge among the clergy that God invented beef
> briskets for
> Texans".
> ........Cactus Pryor
>
>
When I win the Lottery, I'll make paella again.
Bill
Vegetarian: Native American word for Lousy Hunter
http://picasaweb.google.com/RinconPuertoRico/BettySPaella/photo#519452060173
2314210
You might also check out Betty's sangria recipe. It's always a big hit. One
ingredient is missing, though. Add 4 ounces of 151 rum.
http://cooking.netrelief.com/recipes/sangria.shtml
Betty's husband, Ramon, is the postmaster in Rincon.
I think the discada is probably too concave for paella. A paella pan needs
to be flat.
Garry
> -----Original Message-----
> From: SmokeR...@googlegroups.com
> [mailto:SmokeR...@googlegroups.com] On Behalf Of Nathan Lim
> Sent: Monday, April 28, 2008 9:17 PM
> To: SmokeR...@googlegroups.com
> Subject: [BBQ] Re: I'm gob-smacked!!!
>
>
Bill
On Apr 28, 2008, at 6:39 PM, Garry Howard wrote:
> I think the discada is probably too concave for paella. A paella pan
> needs
> to be flat.
"The Japanese tend to communicate via nuance and euphemism... whereas
Americans tend to think they're being subtle when they refrain from
grabbing the listener by the shirt." (Dave Barry)
Bill
On Apr 28, 2008, at 6:39 PM, Garry Howard wrote:
Pepsi and Doughnuts - Because Breakfast is the most important meal of
the
day!
........A. Nonymous
> Speaking of paella, our neighbor Betty, in Rincon, Puerto Rico
> invited us
> over for paella one time. I uploaded a photo album of the process.
> It was
> amazing.
Is this rice??
nathan
ps. I cheat when I make Spanish-style rice (don't want to get into trouble
with the paella police by calling it paella, hahaha) following all the
traditional steps except I use ordinary long-grain rice and cook the whole
she-bang (sofrito, rice, Spanish chorizo, seafood, chicken, etc) in a rice
cooker. Fuss-free and tastes just like paella (if you don't look too closely
at where it was cooked in. If I'm lucky, the bottom doesn't burn too much
and I actually get edible soccarat, the crust of crunchy rice that forms in
the bottom of the traditional paellera.
----- Original Message -----
From: "Bill Martin" <bma...@island-styles.com>
To: <SmokeR...@googlegroups.com>
Sent: Tuesday, April 29, 2008 11:59 AM
Subject: [BBQ] Re: I'm gob-smacked!!!
>
nathan
nathan
----- Original Message -----
From: "Garry Howard" <ga...@garryhoward.com>
To: <SmokeR...@googlegroups.com>
joe
> Bill
>
>
> In my family, we weren't very tight. We were kinda like a Tour Group,
> with secrets.
> ............Dennis Miller
>
>
What's 151 rum?
Garry
> -----Original Message-----
> From: SmokeR...@googlegroups.com
> [mailto:SmokeR...@googlegroups.com] On Behalf Of Bill Martin
> Sent: Monday, April 28, 2008 11:56 PM
> To: SmokeR...@googlegroups.com
> Subject: [BBQ] Re: I'm gob-smacked!!!
>
>
Garry
> -----Original Message-----
> From: SmokeR...@googlegroups.com
> [mailto:SmokeR...@googlegroups.com] On Behalf Of Nathan Lim
> Sent: Tuesday, April 29, 2008 2:24 AM
> To: SmokeR...@googlegroups.com
> Subject: [BBQ] Re: I'm gob-smacked!!!
>
>
Garry
> -----Original Message-----
> From: SmokeR...@googlegroups.com
> [mailto:SmokeR...@googlegroups.com] On Behalf Of Bill Martin
> Sent: Monday, April 28, 2008 11:34 PM
> To: SmokeR...@googlegroups.com
> Subject: [BBQ] Re: I'm gob-smacked!!!
>
>
Joe
Black Bean and Chipotle Bread
This recipe was adapted from Mark Miller and Andrew Maclauchlan's "Flavored
Breads - Recipes from the Mark Miller's Coyote Cafe"
I've never been to the Coyote Cafe, but I've heard only good things about
it, and the flavored breads title got me interested. The book was being
remaindered, so it was all the more attractive. It was worth full price.
However, being a sourdough fan(atic), I didn't want to make this bread with
a sponge, the way Mark Miller and Andrew Maclauchlan do. So, it's been
converted to sourdough. It is a moist, well risen loaf, that is rich with
black beans, and warmed by the chipotle peppers. Mark Miller says it's
reminiscent of a black bean soup, and I have to agree, but it's the smoky
pepper bite that really makes this pepper-belly happy. Makes 3 good-sized
loaves or 2 large loaves.
Ingredients:
2 cups active sourdough starter
2 cups (1 lb) dried black beans, picked through and rinsed
1 cup reserved cooking liquid
3 1/2 cups bread flour
2/3 cup whole-wheat flour
2 1/2 teaspoons salt
3/4 teaspoon ground cumin
3/4 teaspoon dried Mexican oregano, or 1 1/4 tsp dried regular Oregano
8 dried chipotle chiles, stemmed and chopped (about 1/4 cup ), or 5
teaspoons canned minced chipotles
1 1/3 tablespoons barbecue sauce
Method:
1. Do whatever you need to do to prepare two cups of active sourdough
starter. While the starter is fermenting away go to step 2.
2. Pick over and clean the 2 cups of black beans. Cook until done. Make sure
they are fully cooked.
3. Next drain the beans, reserving 1 cup of the cooking liquid per batch of
bread. If you don't have that much cooking liquid left, dilute the liquid
with water to make 1 cup of liquid per batch.
4. Pulse the cooked beans in a food processor about a cup at a time until
they are chunky, but not pureed. Try not to leave any beans whole and
intact. The texture of the bean puree will affect the texture of the bread -
you choose how smooth or chunky you want the bread.
5. Pour the reserved cooking liquid into a large mixing bowl.
6. Add the beans and sourdough starter to the cooking liquid.
7. Remove and discard the stems from the peppers. Chop the chipotle peppers.
If you are using dried peppers this will be messy as they are dry and
brittle. Use all the pepper, and the seeds as well.
8. Add and stir in the whole wheat flour, chipotle peppers, cumin, oregano,
salt, and barbecue sauce.
9. Stir, and add the bread flour a cup at a time, until the dough becomes
too stiff to stir. Pour out the dough into a well floured surface.
20. Knead the dough, kneading in additional flour as needed, until the dough
is fairly smooth and springy. You may need to add more flour than is called
for above, depending on how liquid the beans are. Knead 6 to 10 minutes. The
dough should be soft and lively.
11. Transfer the dough to a lightly oiled bowl, turn, and cover with plastic
wrap.
12. Let rise in a warm place for 1 - 2 hours, or until approximately doubled
in volume.
13. Punch the dough down, transfer to a well-floured surface, and cut into 2
or 3 equal pieces.
14. Sprinkle a baking sheet with cornmeal (or spray with Baker's Joy).
15. Shape the dough into loaves. Mark and Andrew suggested round loaves, I
made oval loaves instead.
16. Place the loaves on the baking sheet, cover with a moistened and wrung
out linen cloth, and let rise again in a warm place for 1 hour.
17. The original recipe calls for a baking stone. I suggest you use a baking
stone or quarry tiles. Whether or nor not you such, preheat the oven to 425
degrees F.
18. You may spay the loaves with water, and then lightly dust them with
whole-wheat flour. I didn't. However, you can get much the same effect with
a banneton.
19. Make 2 or 3 diagonal slashes in the tops of the loaves with a razor
blade to allow the dough to expand in the hot oven.
20. Put the bread in the oven, and put a cup of water into a tray on the
bottom of your oven. (I use a disposable baking pan to hold the water.)
21. Bake for 35 to 40 minutes, or until the crust is caramel brown, and the
loaf is done. While some people like the "thump" test, I prefer to take the
bread's temperature with a quick reading thermometer. At my altitude, I
shoot for an internal temperature is 195 degrees F. At sea level, I'd try
for 205 to 210F.
22. Cool the loaves on a rack.
Garry
> -----Original Message-----
> From: SmokeR...@googlegroups.com
> [mailto:SmokeR...@googlegroups.com] On Behalf Of stc stc
> Sent: Tuesday, April 29, 2008 10:16 AM
> To: SmokeR...@googlegroups.com
> 151 proof rum
And the "proof' number is double the alcohol percentage..
Bill
The secret of life is honesty and fair dealing. If you can fake that,
you've got it made. -Groucho Marx (1890-1977)
It's 151 proof.
----- Original Message -----From: Gerry CurrySent: Tuesday, April 29, 2008 9:54 PMSubject: [BBQ] Re: I'm gob-smacked!!!
nathan
----- Original Message -----
From: "Garry Howard" <ga...@garryhoward.com>
To: <SmokeR...@googlegroups.com>
nathan
Great to find a kindred spirit. Bill Martin may soon join the ranks of
those who list their starter cultures as dependents on their 1040's.
I almost always bake some kind of bread when making BBQ. How about
pulled pork on a freshly-baked squishy bun? Or a sandwich of tender,
juicy pastrami on slices of freshly-baked rye?
The starter you have can be very tangy or sour. All of mine are mild
by comparison. "Sourdough" doesn't mean sour bread. Each culture has
its own unique flavor and leavening behavior. Here are the starters I
have:
French: very mild. use mainly for baguettes
Austrian: rye/pumpernickel, bagels
Russian: use for whole grains or anything that needs powerful leavening
Ischia (Italian #1): a little tangy. Use for pizzas and Italian breads
Camaldoli (Italian #2): Amazing flavor. Use for pizza and any other
kind of bread.
Bill/SFNM
Dave Farrell
Dave Farrell
> I almost always bake some kind of bread when making BBQ. How about
> pulled pork on a freshly-baked squishy bun?
Squishy bun???? How about a recipe for that. I eat pulled pork more
than just about anything else.
And one for your rye bread. I have a pastrami in the freezer that I
made recently. Just polished off its twin.
Bill M
-----Original Message-----
From: SmokeR...@googlegroups.com [mailto:SmokeR...@googlegroups.com]
On Behalf Of Bill Ackerman
Sent: Wednesday, April 30, 2008 2:53 AM
To: SmokeR...@googlegroups.com
Subject: [BBQ] Soudough Starters (was: Untried recipe)
http://home.att.net/~carlsfriends/
joe
Although BBQ is "low and slow" and pizza is "high and fast", they both
share a great deal in terms of mass popularity, geographical passion,
and small pockets of hardcore enthusiasts.
Bill/SFNM
--
Sherm
Â
The vast majority of pizza places do not use natural starters. My favorite, authentic NeapolitanÂ
--
Sherm
----- Original Message -----From: Bill Ackerman
Sent: Wednesday, April 30, 2008 11:08 AMSubject: [BBQ] Re: Untried recipe
nathan
----- Original Message -----
From: "stc stc" <jwe...@uark.edu>
To: <SmokeR...@googlegroups.com>
Sent: Wednesday, April 30, 2008 8:36 PM
Subject: [BBQ] Re: Untried recipe
>
Carl Mueller It's not the years in your life that count. It's the life in your years...Abraham Lincoln
Oh, boy! Someone to talk sourdough with. Most people look at me like that crazy uncle every one has but gently humors until they can safely escape. You combine bbq, sourdough, and Dutch oven cooking and the best you can usually hope for is "quaint." I'm only able to use sourdough about once a week. You give me something to aspire to. I can probably sneak one or two more starts into the 'frig. Which are your favorites and why? I've been using the SF but had a hard time deciding between it and the Yukon.
--
Sherm