darksabre Posted August 22, 2015 Report Share Posted August 22, 2015 Try overnight fermentations in the refrigerator with the original recipe too. Long, slow ferments result in a different end product. Additionally, handling after proofing is important. Make your final shape. Let it proof to twice original size, GENTLY get it to the oven. You went through alot of trouble to make lots of bubbles inside. You don't want to ruin all that good work. The yeast has reacted much much better this time. First rise was good, second rise is going great. I think I've got a winner. Quote Link to comment Share on other sites More sharing options...
Claude_Verret Posted August 22, 2015 Report Share Posted August 22, 2015 Sous vide London broil then high heat sear over lump coal. Awesome. Quote Link to comment Share on other sites More sharing options...
Eleven Posted August 23, 2015 Report Share Posted August 23, 2015 Don't? Like? Fench Fries? Proof. I really don't care for them. Potatos can be made so many better ways. Or, instead, I can eat something like... Sous vide London broil then high heat sear over lump coal. Awesome. IMG_20150822_190944427.jpg Yeah. I get something like that, I'm not saving room for freaking French fries, that's certain. Quote Link to comment Share on other sites More sharing options...
Eleven Posted August 25, 2015 Report Share Posted August 25, 2015 Tonight, I finally tried the famous Sweet Baby Ray's barbecue sauce. I'm not in love with it. It has a little bit of heat, but it kicks in too late. It's barbecue sauce; I want my flavors up front. Like with wings. I don't need a kick three seconds later; I want the kick, if any, when I bite. It's a sauce, not a wine. It is WAY WAY too sweet. I get it, it's KC style, there's a lot of molasses in there. But wow. It if weren't for the late kick, I'd put it on pancakes. And I gave it three tries: on meat, as a dip, and in a spoon. What it needs: some heavy sour/bitter to cut the sweetness, and heat that's not delayed. Quote Link to comment Share on other sites More sharing options...
Weave Posted August 25, 2015 Author Report Share Posted August 25, 2015 Tonight, I finally tried the famous Sweet Baby Ray's barbecue sauce. I'm not in love with it. It has a little bit of heat, but it kicks in too late. It's barbecue sauce; I want my flavors up front. Like with wings. I don't need a kick three seconds later; I want the kick, if any, when I bite. It's a sauce, not a wine. It is WAY WAY too sweet. I get it, it's KC style, there's a lot of molasses in there. But wow. It if weren't for the late kick, I'd put it on pancakes. And I gave it three tries: on meat, as a dip, and in a spoon. What it needs: some heavy sour/bitter to cut the sweetness, and heat that's not delayed. They don't call it SWEET Baby Ray's for nuthin. Its alright. As far as commonly available goes, around here Dinosaur is about as good as it gets. Quote Link to comment Share on other sites More sharing options...
ubkev Posted August 25, 2015 Report Share Posted August 25, 2015 They don't call it SWEET Baby Ray's for nuthin. Its alright. As far as commonly available goes, around here Dinosaur is about as good as it gets. I use em both fairly often. Some days I want my ribs sticky sweet, so I go with sweet baby's, other times I want a taste of home so I go to the wango tango. I picked up the dinosaur cookbook a while back so I make my own Dinosaur BBQ sauces. Quote Link to comment Share on other sites More sharing options...
TrueBlueGED Posted August 25, 2015 Report Share Posted August 25, 2015 Tonight, I finally tried the famous Sweet Baby Ray's barbecue sauce. I'm not in love with it. It has a little bit of heat, but it kicks in too late. It's barbecue sauce; I want my flavors up front. Like with wings. I don't need a kick three seconds later; I want the kick, if any, when I bite. It's a sauce, not a wine. It is WAY WAY too sweet. I get it, it's KC style, there's a lot of molasses in there. But wow. It if weren't for the late kick, I'd put it on pancakes. And I gave it three tries: on meat, as a dip, and in a spoon. What it needs: some heavy sour/bitter to cut the sweetness, and heat that's not delayed. You have some of the worst food opinions in the world (fries, Chef's, Mighty...) but I'm with you here. Sweet Baby Ray's gets a giant "meh" from me. Quote Link to comment Share on other sites More sharing options...
chileanseabass Posted August 25, 2015 Report Share Posted August 25, 2015 You have some of the worst food opinions in the world (fries, Chef's, Mighty...) but I'm with you here. Sweet Baby Ray's gets a giant "meh" from me. I used to like it, but now I just make my own. Don't follow any recipes, just use what's on hand. I like mine with a good bit of cider vinegar and a little heat up front, but also try to have some sweet notes in there. Honey, root beer, Dr. Pepper, molasses... whatever I feel like throwing in there to sweeten it up a bit, but not too much. Quote Link to comment Share on other sites More sharing options...
SwampD Posted August 29, 2015 Report Share Posted August 29, 2015 Bought a new to me tequila, Camarena reposado. Middle of the shelf stuff. Not bad. A little light in flavor but smooth. Sort of a Makers Mark for tequila. Drinking it right now with a muddled lime slice, a touch of agave syrup, and about 8oz of club soda, over a glass of ice. Very refreshing on a warm, muggy day. I've been meaning to respond to this post. This has been my go to tequila for a while now. I think I even posted about it a while ago and I'm sipping it over ice right now,… but,… I think they changed it recently. I couldn't put my finger on it until you posted that. It does have less flavor now. It's the same flavor it was, just less. I still like it over ice or neat, but it just doesn't do enough for me when used in a drink. Might have to find a new one. Had a couple of fingers of Hornitos at a friend of mine the other day and thought it was pretty good. Quote Link to comment Share on other sites More sharing options...
Weave Posted August 29, 2015 Author Report Share Posted August 29, 2015 I've been meaning to respond to this post. This has been my go to tequila for a while now. I think I even posted about it a while ago and I'm sipping it over ice right now,… but,… I think they changed it recently. I couldn't put my finger on it until you posted that. It does have less flavor now. It's the same flavor it was, just less. I still like it over ice or neat, but it just doesn't do enough for me when used in a drink. Might have to find a new one. Had a couple of fingers of Hornitos at a friend of mine the other day and thought it was pretty good. Interesting. If you can get Tres Agaves reposado, I think you'll like it. Another middle of the shelf label that I think is great value. Was my go to margarita tequila when I could find it. Quote Link to comment Share on other sites More sharing options...
Claude_Verret Posted August 29, 2015 Report Share Posted August 29, 2015 Schwarzbier from Devils Backbone Brewing. It's fantastic. Another style you often see, let alone done well. DB just became available in the Raleigh area, but at the same time as Wicked Weed so with little fanfare. So far I've had a Vienna lager and the schwarzbier and have been very impressed. Quote Link to comment Share on other sites More sharing options...
darksabre Posted August 29, 2015 Report Share Posted August 29, 2015 My loaf of bread came out really good today. I used a little more sugar and let it rise a lot longer for both rises. The crust is thinner and flakier and the loaf is just the right density. Pretty satisfied right now. Quote Link to comment Share on other sites More sharing options...
Weave Posted August 30, 2015 Author Report Share Posted August 30, 2015 My loaf of bread came out really good today. I used a little more sugar and let it rise a lot longer for both rises. The crust is thinner and flakier and the loaf is just the right density. Pretty satisfied right now. :thumbsup: Quote Link to comment Share on other sites More sharing options...
darksabre Posted September 2, 2015 Report Share Posted September 2, 2015 Our newest engineer took the rest of us to dinner tonight at Texas de Brazil. This place should not be upscale. It's far too delicious to wear nice clothing to. Quote Link to comment Share on other sites More sharing options...
Eleven Posted September 4, 2015 Report Share Posted September 4, 2015 Coffee milk. OMG. It's like drinking coffee ice cream. I can't have a lot of caffeine, so this is a decaf version, but holy , this is the thing! It's a Rhode Island thing like wings are a Buffalo thing: https://en.wikipedia.org/wiki/Coffee_milk It is amazing. Quote Link to comment Share on other sites More sharing options...
MattPie Posted September 4, 2015 Report Share Posted September 4, 2015 Coffee milk. OMG. It's like drinking coffee ice cream. I can't have a lot of caffeine, so this is a decaf version, but holy ######, this is the thing! It's a Rhode Island thing like wings are a Buffalo thing: https://en.wikipedia.org/wiki/Coffee_milk It is amazing. I don't understand why you wouldn't just melt some coffee ice cream. :) Quote Link to comment Share on other sites More sharing options...
Eleven Posted September 4, 2015 Report Share Posted September 4, 2015 I don't understand why you wouldn't just melt some coffee ice cream. :) Caffeine. Did you not read that part? But that's what it tastes like. MMMMMMMMMMMMM. Quote Link to comment Share on other sites More sharing options...
WildCard Posted September 8, 2015 Report Share Posted September 8, 2015 Anyone ever have Vine Street pizza from Lockport? I think it may actually be called Pizza Shack, located on Vine Street, Lockport, but we always just called it VS. Quote Link to comment Share on other sites More sharing options...
Neo Posted September 8, 2015 Report Share Posted September 8, 2015 Caffeine. Did you not read that part? But that's what it tastes like. MMMMMMMMMMMMM. Learning that you are DE-caffeinated is my find of the day! Quote Link to comment Share on other sites More sharing options...
Thwomp! Posted September 13, 2015 Report Share Posted September 13, 2015 Homemade wings for the Bills game. Quote Link to comment Share on other sites More sharing options...
X. Benedict Posted September 14, 2015 Report Share Posted September 14, 2015 I tried cold brewing coffee for the first time this week. Wow. How come I never knew about this? It really is damn good. Quote Link to comment Share on other sites More sharing options...
That Aud Smell Posted September 14, 2015 Report Share Posted September 14, 2015 I tried cold brewing coffee for the first time this week. Wow. How come I never knew about this? It really is damn good. Hmm. Interesting. A lot of work involved? Quote Link to comment Share on other sites More sharing options...
X. Benedict Posted September 14, 2015 Report Share Posted September 14, 2015 Hmm. Interesting. A lot of work involved? Not really. Just time. I was complaining about a few stomach issues and a friend suggested I switch to cold-brew coffee to cut down on acid. I just watched this video and tried it. Quote Link to comment Share on other sites More sharing options...
hsif Posted September 14, 2015 Report Share Posted September 14, 2015 Made a peach pie yesterday....... homemade crust....... scoop of vanilla on top....... dessert heaven. Quote Link to comment Share on other sites More sharing options...
Neo Posted September 14, 2015 Report Share Posted September 14, 2015 French Press Kona coffee. Half the fun is preparation, and half is enjoying. I have five to seven coffees a day. Most are office machine brewed or Keurig K cups. Fast and furious. Grinding beans, pressing, is all luxury. Last night I had a glass of Alto Moncayo 2012 Granacha. Cool room temperature, pouring and decanting. Again, it's the preparation. Simple pleasures. Lastly, before someone concludes I'm a fancy pants, it's Budweiser and/or Jack Daniels bourbon for me. There are times, though, in a frantic world, when quietly assembling a drink, and noticing every sip when you're finished, brings peace. Best restaurants - those that recognize and accommodate pace. Quote Link to comment Share on other sites More sharing options...
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