Gourmet

[Tomorrow]

Hmm, if you are having me cook in that environment I would have to go early and go mushrooming and then pick up some of the great seafood about...

One of the main reasons I visit my sister is to go mushrooming and eat seafood . Some of the most simple, but best meals ever lobster mushrooms, fresh pasta and seared scallops. Plus there is Apizza Scholls in Portland which is hands down the best pizza in the world along with a great Caesar.

Dang, you ought to be a spokesman for the food industry. I just woke up and already I'm salivating-hungry.

Mushroom hunting and native greens gathering (for the salad) is part of the NW experience, for sure. Marionberry (gathered, natch) cobbler astride Tillamook Vanilla Bean ice cream for dessert?

 

[avaserfi]

More food.... Today I made French onion soup, but it was eaten to fast for pictures to be taken, it was amazing. I did manage some pictures of the fresh Challah I made tonight. It is delicious! For size reference the loaf is about 2 feet long. Hell, I even learned how to braid something for this bread! In a painfully slow manner I might add.

 

[mike c]

looks yummy!

 

[MinusTheBear]

That is one nice looking loaf of bread. Looks like something you would see from a professional bakery. It has a real nice color to it, did you apply egg wash on the loaf before you put it in the oven?

 

[avaserfi]

That is one nice looking loaf of bread. Looks like something you would see from a professional bakery. It has a real nice color to it, did you apply egg wash on the loaf before you put it in the oven?

That was the goal. I need to work on by braid (wow never thought I would say that ), but otherwise I am happy with how it turned out. After I had the loaf together I put an egg wash (just whites) and a spritz of oil. Then I let if sit for about an hour another egg wash and into the oven for 40 minutes.

The recipe was from an amazing bread book The Bread Baker's Apprentice. I am trying to work my way up to wild yeast breads so I can get some good sour dough going, I just want to make sure I can take care of the mother starter!

Meanwhile I am now contemplating brewing beer. Thanks a lot guys...first cooking then I find audio and now I am getting into boozing !

 

[unreal.freak]

I would have to go early and go mushrooming and then pick up some of the great seafood about...

Around here, the kids go to cow pastures to get mushrooms.....LOL.

I was a bit thrown to start with, i was thinking that you was going to get "those kind" of mushrooms.

Peace,
Tommy

 

[avaserfi]

Around here, the kids go to cow pastures to get mushrooms.....LOL.

I was a bit thrown to start with, i was thinking that you was going to get "those kind" of mushrooms.

Peace,
Tommy

More like the mushroom here (my chef sisters food blog) which happens to be what I am making for dinner tomorrow! I will be using the basic idea with store bought shrooms since I don't know anywhere to look for them in the wild around where I live .

 

[TLS Guy]

More food.... Today I made French onion soup, but it was eaten to fast for pictures to be taken, it was amazing. I did manage some pictures of the fresh Challah I made tonight. It is delicious! For size reference the loaf is about 2 feet long. Hell, I even learned how to braid something for this bread! In a painfully slow manner I might add.

Well what a coincidence! It was our wedding anniversary last Saturday. I made French onion soup also. I made about two and a half gallons of beef stock one of the four burners in my outside kitchen. There was a very gentle snow falling.

I did beef en croute, (Beef Wellington) with roast potatoes and asparagus.

If you ever get up to Minnesota give me advance warning. We would have a great time.

When you are settled in your career, I strongly recommend an outside kitchen. For Cajan, and Indian cooking it is huge advantage. It is also handy for boiling stocks for extended periods. I procrastinated with whether I would put in an outside kitchen, it turned out one of my better moves.

It adds a huge dimension to the possible repertoir. Of course you need an inside kitchen also. I'm lucky enough to have two of those, so I have a total of three ovens, all inside, which can be very handy entertaining large mobs.

This is the main kitchen.

The outside kitchen is under here.

A couple of ducks roasting in the outside kitchen.

We have some good times here. My wife and a number of our good friends turned 60 this year. So we had a 1948 party. The Willys CJ 2A also turned 60.

And so did the John Deere Model A. The John Deere 420 behind the A turned 50.

 

[avaserfi]

I have all my kitchen(s) planned out, but right now I am just dreaming of one with ample work space and properly working oven/stove... As of now I have to constantly monitor virtually everything (regardless of actual need) because of inconsistency in the equipment. Along side that the butcher block pictured was purchased because it is my only work space 3ft x 3ft for all the prep to be done on. Apartment life, ain't it grand?

As far as I am concerned anyone with a properly functioning kitchen is a cheater!!!

 

[TLS Guy]

I have all my kitchen(s) planned out, but right now I am just dreaming of one with ample work space and properly working oven/stove... As of now I have to constantly monitor virtually everything (regardless of actual need) because of inconsistency in the equipment. Along side that the butcher block pictured was purchased because it is my only work space 3ft x 3ft for all the prep to be done on. Apartment life, ain't it grand?

As far as I am concerned anyone with a properly functioning kitchen is a cheater!!!

You are probably right!

 

[jostenmeat]

That thing looks like WAAAY too much fun. Its probably a good thing I don't have one, as I'd probably really hurt myself.

Looks pristine, congrats.