This looks amazing. Do you have your own recipe or one online somewhere that you reference? I Googled and so many different ones came up...if I make it, I'd like it to look like your picture!

Very happy with the outcome. I will whip up some honey butter to go with the next batch.


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I use a slightly modified version of the Serious Eats recipe.

https://www.seriouseats.com/recipes/...th-cheese.html

I skip the fresh chiles because I can never find them, I have added a little adobo sauce from a chile in adobo can and it add the same flavor if you're in a pinch.

I also just use boneless skinless thighs like 90% of the time. As you can see above, I precut the thighs and marinade everything for 2 hours. That saves a goodly amount of time as the marinade is the majority of the prep. It's a perfect gameday or event snack for that reason, you can just grate the cheese and slice the scallions and finish it inside of 10 minutes. Always broil 1 minute too long though. The cheese is best heavily browned. The one pictured was rushed.

One of the gents whose videos I've watched on sourdough baking suggests using the unused portion of the starter to essentially make these (he went with scallions only, but adding the kimchi seems like it would be a great idea--although you might use a bit less given the dough will be sour to begin with). Sourdough starter is going to be 1-1 flour-water as it is, plus brings the flavor from the week or so of its own fermentation (and most people just toss the excess when they're baking, it seems).

I've seen that as well. That's more of a Chinese version as that usually do a twist and smash before frying while also making more of a formal dough. This recipe is just a bunch of glop that you fry in batches. Both absolutely delicious though!

they’re gorgeous! How do you do honey butter? Just a combo of honey and butter? I’ve also read an idea of brushing honey on the outside of the buns.

I have stopped buying slider buns.
I have to make more tomorrow. I’ll definitely do a batch with chocolate mini chips. They were a big hit! Thanks again to LapLap.

Made some basic guacamole today but added sundried tomatoes (chopped up). OMG next world goodness. I think I might need to make it again for some guacamole enchiladas cooked from local Tex-Mex restaurant. With a mole sauce. Need to use up the big Costco bag of avocados.

I’ve only seen normal Costco stores carrying the 6 pack of avocados. The business center sometimes has them by the case.

Just the two ingredients. The Martha Stewart ratio is 2 tbsp honey to a stick of butter. I warm the butter to room temp on the counter but refrigerate leftovers after making.

Alton Brown adds vanilla and cinnamon to his. You can experiment.

thanks - I love Martha. We have her mini baking pan silpat and some of her dish towels.

One bit of learning since cooking more is that the authors of cookbooks are bald-faced liars about preparation time. I'm fairly efficient in the kitchen but double the "prep time" for any recipe. It's not like I'm in a hurry most days anyway.

They fail to take into account that they make the recipe 20 times and are usually at least professional cooks, if not chefs. "30 minute meals from scratch" are a scam unless it's a very basic stirfry.

Yes, there were 6 in the bag but they are HUGE. I normally use 3-4 to make guacamole but used only two. For me, this 6-pack seemed “big”. I wish I could eat an entire case!

Tomorrow’s project is a Greek olive bread. The recipe makes 2 loaves but I will try to make one large and 2 small since I want to share with my father in law and my next door neighbor. I will need to be very careful about cooking times. They are free form loaves so I won’t have to worry about loaf pans.

i am a little worried about the recipe’s test for doneness. You tap the loaf on the bottom and listen for a hollow sound?

I’m working on banana bread.
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The hollow sound test is fairly standard, but I admit it's hard to tell for sure simply based on knocking on the loaf.

I'd use a standard time (say, 35-40 minutes for a free-form loaf) and then would use the color of the crust as the primary indicator of doneness (looking for a fair bit of browning and caramelization). You could take internal temperature with a meat probe, but that seems excessive. Finally, you could cut off the oven around 40 minutes and then crack the oven door to let the loaves coast a bit and firm up the insides.

I have a request for cauliflower. I bought 2 heads and will follow the recipe and try it out on Wednesday.

https://www.foodandwine.com/recipes/...ed-cauliflower

550 degrees!! I didn’t even know our oven went that high (yes it does!)

Well, we had an interesting day. Made rosemary bread with one son and nachos 🙄 with the other. I will say, both were huge hits. The teens esp enjoyed building their personal mountain of nachos and pork and beans and cheese and guacamole. Not exactly “cooking” but a successful dinner for the kids.

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Gorgeous nachos. Which cheese(s) do you use?

I’m almost embarrassed to tell you. Pancho’s cheese sauce. From Costco. My 20 year old basically has an IV feed of that stuff.

The dollop to left of guac is sour cream with some chipotle peppers in adobo sauce. Gives a nice kick and smoke flavor.

My suggestion if you have a large post, type it out in Microsoft Word first, then copy and paste it into a post. This will avoid having to retype it if your browser crashes in the future as well as allow you to edit it before posting. Just trying to help.

It's appreciated. I've been working from a laptop the last week while we get settled into a new place and I hadn't disabled the mousepad yet. I'll use that method in the future though and save myself some ripped hairs.

The recipe guideline is 40 minutes so your advice is sound. I like the idea of cutting the heat and cracking the oven door. Do you have a suggestion for time on half loaves? I was thinking of 5 minutes less. I’ll thump them but I’m not all that confident about what hollow will sound like.

I love cauliflower, but my favorite of all time is the dish served at Girl & The Goat here in Chicago. The recipe is all over the internet, maybe even still on the restaurant's site. Just Google "Girl and the goat cauliflower recipe" and I'm sure it will come up. There are a lot of ingredients and it takes a fair amount of prep time, but it's delicious. Worth a try if you get another request :).

5 minutes less is typically what I've used for smaller loaves, and so far, it has worked (10-15 minutes for the initial spring, 20 minutes for the bake). I had one which was a bit underdone in the middle back when I first started ramping up baking, but leaving the loaf parked in a warm oven for another 10 minutes or so solved that without burning the crust. What I typically do is toss the "finished" loaf into the upper oven compartment while I ramp the heat back up to 500 on my lower (convection) oven; I don't even have to run the upper oven, as it's fairly warm just from running the one under it.

And I agree that the sound is tough to go by and that I worry I'm into overdone territory by the time I get what I consider a hollow sound.

thanks - we used to go there and L’Auberge (when I used to eat foie gras) so I’ll check it out. I’ll do the cauliflower tonight but the easier recipe :-)

I’ve been watching a lot of food porn on Netflix. I showed my wife some interesting ones from Nadiya’s Time to Eat. She made a beef Wellington meatloaf type dish last week. This week, I’ve been craving a nice chicken pot pie. She made some today! A little underseasoned, but that was easily fixed with some salt and coarse black pepper.

I’m pretty lucky!

you’re like my spouse. Today I bought steak garnish (mint, cilantro, shallot, lime, lemongrass) and poached salmon gear (salmon, white wine). I had already bought the cauliflower. It’ll be hopefully yummy but I wouldn’t normally think of these items :-)

Interesting steak garnish....going for a little Thai flavor?
Report back (with pics) on the cauliflower please for when I go to the store again in a week and get some. Right now I am working my way through the pillowcase sized package of haricots vert that I got at Costco yesterday.

The steak garnish today was lime, cilantro, Red onion, and mint. A cute salad with steak slices on top. I just had steak slices with tortilla chips and salsa for the chips. I felt the steak was great enough to not need green garnish.

I had my first ever crack at making pizza last night which turned out better than I thought. Set the kettle up with a full basket of charcoal and a terracotta tile up on a trivet type thing so that where the pizza cooked was further up in the dome where I reckon the temperature was 340c-360c/645f-680f. I left the lid offset so the fire was getting heaps of oxygen. It was 300c at the grill grate.


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Damn. That looks so good.

Big yay on the pizza!!

my own supper of roast cauliflower and poached salmon was really good. I’m super thrilled. Made cheeseburger sliders on the roll-ppang all thanks to LapLap.

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what did you end up poaching the salmon in? Sauce on salmon ?
nice job

I've got 50 oysters and a few lbs of littlenecks showing up tomorrow afternoon from a local oyster farm. Going to eat 2 dozen of them raw and then make a big oyster bake with the rest. Littlenecks will be served traditional New England style, steamed with drawn butter.

That cauliflower and pizza look great. That burger looks like a beautiful situation as well.

I agree. You guys are making me jealous. We bought a new house recently, and have been traveling back and forth between the two homes, moving, unpacking, and getting the old one ready to sell once people are allowed to go outside again :). But it hasn't left a lot of time for elaborate meals lately. I think we have about a week of this left and then I can try the buldak, those sliders, and maybe a nice pizza on the grill! Unfortunately the large cuts of smoked meat are probably still a couple months away for me...

I'm in the same boat, we've taken out at a ton of places since we moved or made simple stuff. It's usually a vacation spot for us as my SO's family lives here so we have our favorites and have patronized the ones that are open.

That said, I have a bunch of odds and ends getting here tomorrow from Amazon along with 50 fresh Wellfleet oysters from up the road. I also just had a 22" Weber set aside at the local appliance store to pick up on Saturday. All this, coupled with our new fridge, is going to lead to a hell of a weekend of eating. Raw oysters and steamers on Friday night, planning for lobster sushi (Live lobster is 6.95 a pound right now) and a big vegetable ratatouille on Saturday. Sunday will be trying the grill out for some fire-grilled fire chicken and some bulgogi over the charcoals. I've been talking with a guy on Instagram (@Yakatoriguy) and he's explained the method for doing yakitori over a full-size charcoal grill (It's similar to a 2 zone grill be with a small 3rd section) so I may try a few of those as well.

I've also been fishing every day.

Why the hell do I live in a city again?

Tell me more! ;)

With pics too.

Well I don't have pictures just yet, I'm going to pick up the new grill tomorrow. The whole idea is to get the charcoal up a bit higher, either by just stacking it higher towards the grill or using a pizza stone/heat-resistant item to prop the charcoal higher. After that it's just a turn and watch and fan situation like with any binchotan charcoal grill. I think it would actually work with the chimney method that people use for searing steaks. I'll report back!

for salmon poaching, I used shallot, dill, and half a cup each of a $6.99 white wine (cheapest I could find at the grocery with the salmon at butcher counter and all those GF baking flours including GF flour!).
my spouse used a Greek yogurt / dill sauce but I enjoyed my salmon as it was without sauce!
i had intentionally bought a “small” filet, about 11 Oz, because I knew that I was having susiecakes for dessert. Plus if my poaching failed, I wanted a limit on how much would be wasted.

thank you! The cauliflower ingredients are sea salt and olive oil and the pot of boiling water. Plus 550 oven.

the burger is all thanks to LapLap! Thanks to these roll-ppang, I’ll never again need to buy slider buns. That’s $0.50/roll. At some point I’ll try making burger buns or other buns with that same dough.

I really want to make Parker rolls - I have to read a recipe and either use the Maangchi instructions & ingredients or I’ll use the actual Parker roll recipe that I find.

ft has really helped me with cooking and of course saving money by getting that big united refund. It’s been very helpful this year