I'm gob-smacked!!!
Bill Martin
Today, Monday, at 11am, I went to the Post Office and it was here
already!!
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.
Roy Kennedy
Bill Martin
Bill
Bill Martin's Creative Services
Mac OS X Consulting services and Support
Affordable Websites & Maintenance
Digital Commercial Photography
Audio, Video Support
Copywriting, Production services
Aerial & Underwater Video and Still Photography Referrals
bma...@island-styles.com
http://www.island-styles.com
808-966-7023
Garry Howard
Garry
Nathan Lim
would make a good stand-in for a Spanish paellera
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!!!
--------------------------------------------------------------------------------
--------------------------------------------------------------------------------
>
>
> This is a thick plastic bag... I'll hang onto for storage
>
>
>
--------------------------------------------------------------------------------
--------------------------------------------------------------------------------
>
> The Discada
>
>
>
--------------------------------------------------------------------------------
--------------------------------------------------------------------------------
>
> 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
>
>
Bill Martin
When I win the Lottery, I'll make paella again.
Bill
Vegetarian: Native American word for Lousy Hunter
Garry Howard
over for paella one time. I uploaded a photo album of the process. It was
amazing.
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 Martin
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 Martin
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
Bill Martin
On Apr 28, 2008, at 6:39 PM, Garry Howard wrote:
> 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 Lim
sides will probably burn if not tended closely with hot stock at hand; looks
like you need to watch the heat a lot too. Still, the discada looks like it
comes in handy for on-the-spot-cooking when you have a big crowd. Nice toy,
Bill.
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 Lim
I'll try it again later. Nice recipe for sangria. I'll have to tone it down
and cut back on the vodka and rum though. A little goes a long way for me
and the missus. What's 151 rum?
nathan
Nathan Lim
the email. Looks like you guys had some mighty good eating that night.
nathan
----- Original Message -----
From: "Garry Howard" <ga...@garryhoward.com>
To: <SmokeR...@googlegroups.com>
stc stc
and all I have to eat is from the food court. Dang did that ever look good.
joe
> Bill
>
>
> In my family, we weren't very tight. We were kinda like a Tour Group,
> with secrets.
> ............Dennis Miller
>
big...@wildblue.net
exits south. I think they sell for about 25-30 bucks.
James A. "Big Jim" Whitten
big...@wildblue.net
www.lazyq.com
Sent: Tuesday, April 29, 2008 1:03 AM
Subject: [BBQ] Re: I'm gob-smacked!!!
>
Bill Ackerman
I do not think the discada would be good for paella. I picked up a large anodized aluminum paella pan with a non-stick interior and glass lid at Costco a few years back for about $20. It is heavier than the traditional pan, cooks very evenly, and, even though it has a non-stick coating, creates a perfect socorrat - the caramelized layer at the bottom of the pan.
Bill/SFNM
JOHN R CROWLEY
Gerry Curry
What's 151 rum?
Garry Howard
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 Howard
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 Howard
the south coast with numerous street vendors on the weekends serving up
clams on the half shell. However, since they are piled on a table in the
heat with no ice I've never tried them.
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!!!
>
>
stc stc
sounded very good. I'm just getting into sourdough baking, have a starter on
it's way.So if any of your sour dough bread bakers try this, let us know how
it turns out.
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 Howard
hasn't been for a few years. They have a new chef who is supposed to be
good. He came over from another popular high-end restaurant called Geronimo.
We had drinks with some friends in the Coyote rooftop cantina a couple of
weeks ago, which is much less expensive than the restaurant. We didn't have
anything to eat but the food I saw looked good.
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
Bill Martin
On Apr 29, 2008, at 3:30 AM, JOHN R CROWLEY wrote:
> 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)
Gerry Curry
It's 151 proof.
Nathan Lim
----- Original Message -----From: Gerry CurrySent: Tuesday, April 29, 2008 9:54 PMSubject: [BBQ] Re: I'm gob-smacked!!!
Nathan Lim
nathan
----- Original Message -----
From: "Garry Howard" <ga...@garryhoward.com>
To: <SmokeR...@googlegroups.com>
Nathan Lim
Bittman's No-knead bread. Turned out wonderfully well, and was delicious
with Nutella. How did you make your sourdough starter? I've seen various
recipes (including one that called for a potato) but am not quite sure which
one I should go with.
nathan
Sherman Watkins
http://www.sourdo.com/culture.htm
I'm very happy with mine. Better tasting than the one I did on my own.
Sherm
Bill Ackerman
Sherman Watkins
Sherm
Bill Ackerman
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
> From: bil...@mac.com
> To: SmokeR...@googlegroups.com
> Subject: [BBQ] Soudough Starters (was: Untried recipe)
> Date: Wed, 30 Apr 2008 00:52:46 -0600
Dave Farrell
Dave Farrell
> From: bil...@mac.com
> To: SmokeR...@googlegroups.com
> Subject: [BBQ] Soudough Starters (was: Untried recipe)
> Date: Wed, 30 Apr 2008 00:52:46 -0600
>
>
Bill Martin
On Apr 29, 2008, at 8:52 PM, Bill Ackerman wrote:
> 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
Nathan Lim
Roy Kennedy
had the best I ever ate in this area . They closed . I remember that the
crust was a little sour flavored or mabey it tasted like what you would
associate with a yeast taste . Think mabey it was a sour that they used in
the dough . Would you think most pizza places around today just use flour
and water for the dough they make ?
If I wanted to make a great pizza dough or rye bread would I need a special
baking oven for it ?
Roy
-----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)
Melvin Boneau
stc stc
http://home.att.net/~carlsfriends/
joe
stc stc
joe
Bill Ackerman
Bill Ackerman
use flour, water, commercial yeast, salt and, optionally, milk powder,
sugar, oil, and other additives. In this country, pizza is all about
the toppings and little attention is paid to the crust, which is often
little more than bread, but could be much, much more. Great rye bread
can easily be made your kitchen oven. Pizza can be also be made in
your home oven or grill, but whether it is "great" depends on what
your favorite style of pizza is. Like BBQ, most people have strong
emotional ties to the kind of pizza they grew up eating. One persons
favorite is another's junk food. My favorite, authentic Neapolitan
pizza, really does need to be baked in special oven, particularly one
with a live wood fire inside and that reaches deck temps of 900F-1000F.
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
Sherman Watkins
Try making yourself some pumpernickel. I used a very sour start,
sorghum instead of molasses, and ended up with some marvelous bread.
--
Sherm
John Douglas
| " Neapolitan-style Pizza Dough
|
| Recipe By :Pizza by Scicolone - adapted with "Best Bread" (Van Over)
| Serving Size : 4 Preparation Time :0:00
| Categories : Pizza
|
| Amount Measure Ingredient -- Preparation Method
| -------- ------------ --------------------------------
| PAM spray oil
| 1 Ziploc bag (1 gal)
| 3/4 tsp Instant Yeast
| 134 grams cake flour -- not self-rising
| 350 grams all-purpose flour
| 2 teaspoons salt
| 270 grams water
|
| Lightly coat inside of plastic bag with the PAM.
|
| Fit the bowl of a food processor with the metal blade.
| Place all dry ingredients in the bowl of the food processor.
| With the processor running, add the water and process 45-60 seconds.
|
| Place the dough in the bag, flattening the bag to remove air.
| Place in refrigerator.
| After about an hour, flatten the dough and release the air from the bag.
| Repeat this flattening one or two more times.
| Place a heavy weight on the bag.
| Let sit overnight in refrigerator.
|
| Remove the dough from the bag and place on a lightly floured board.
| Cut into 4 pieces (for 9"-10" pizzas) and shape into balls.
| Dust tops with flour.
| Cover each ball with plastic wrap, allowing room for dough to expand.
| Let rise until doubled (2 - 3 hours)
|
| One hour before baking, place a pizza stone on the lowest rack in the oven
| and heat oven to maximum temperature
|
| Place the ball on a floured surface.
| Holding your hands flat, pat the ball out evenly with your fingers,
lifting
| it and turning it over several times until it reaches a 9" circle. Do not
| handle any more than necessary. If it seems sticky, dust lightly with
flour.
|
| Dust a pizza peel with flour.
| Carefully transfer the circle of dough to the peel. Shake once or twice to
| make sure it doesn't stick. If it does, sprinkle peel with more flour.
| Quickly top the dough with toppings, spreading it to within 1/2 inch of
the
| edge using the back of a spoon.
|
| A few minutes before putting the pizza in the oven, sprinkle the preheated
| stone with flour.
|
| Slide the pizza onto the baking stone with a gentle jerk to start.
| Bake 6 to 7 minutes or until dough is crisp and golden.
|
| NOTES : OPTION 1: Before topping pizza, cover dough and allow to rise for
| 10-15 minutes.
| OPTION 2: Bake untopped dough for 1-2 minutes, remove from oven, top, and
| return to oven.
|
Bill Ackerman"
The vast majority of pizza places do not use natural starters. My favorite, authentic Neapolitan
Sherman Watkins
--
Sherm
Nathan Lim
----- Original Message -----From: Bill Ackerman
Sent: Wednesday, April 30, 2008 11:08 AMSubject: [BBQ] Re: Untried recipe
Nathan Lim
breads but just can't get any good ones here. A freind from college attended
the Culinary Institute of America in Napa(?) and was making very good bread
until she got married and chose to be a full-time mom. Too bad... she was
supplying a lot of the big-name restaurants and a few specialty burger
places.
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
Carl Mueller It's not the years in your life that count. It's the life in your years...Abraham Lincoln
Sherman Watkins wrote:
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.
Sherman Watkins
are a match made in heaven.
Sourdough biscuits are one of my favorite breads but I don't bake them
as often as I could. Maybe I should get inspired this weekend.
--
Sherm
Dan Gill
Dan
From: Carl <bbq...@comcast.net>
To: SmokeR...@googlegroups.com
Sent: Thursday, May 1, 2008 3:17:43 PM
Subject: [BBQ] Re: Untried recipe
Bill Ackerman
I often make sourdough waffles with activated started left over from bread making. I adapted this recipe from Marion Cunningham. I can eat a hundred of them.
Raised Sourdough Waffles
• ½ cup starter, 150g
• 2 cups milk, warmed
• 1 stick unsalted butter, melted
• 1 teaspoon salt
• 1 teaspoon sugar
• 10 ounces all-purpose flour
• 2 large eggs
• ¼ teaspoon baking soda
• ¼ teaspoon vanilla extract
In a very large mixing bowl, combine the starter, milk, butter, salt, sugar, and flour and beat until smooth and blended.
Cover bowl with plastic wrap and let stand overnight at room temp.
Just before cooking the waffles, beat in the eggs, baking soda, and vanilla extract.
Bake waffles until golden crisp (but still moist inside) per your waffle iron instructions using very high heat.
Batter will keep for several days in refrigerator. Baked waffles freeze very well.
Description:
"Adapted from Marion Cunningham"
Categories:
Breakfast
Dan Gill
Glad to see you back! I love Marion Cunningham's works - I keep them right next to the 1948 edition of Joy of Cooking. Have you seen her book of lost recipes? It is a gem. On every other page there is a sidebar extolling the lost virtues of family meals.
Dan