What's cookin', good lookin'? Part II

[gNocis]

Salads

Baby spinach with diced chicken, peaches, bacon and white beans tossed with a honey mustard vinaigrette. $6.50

 

[Collar_N_Cuffs]

This post is mainly for Staggy, as I believe he has his PMs disabled. Also, someone else out there might have an idea.

It bothers me that you can't eat bread Silly, I know, but there it is. So I was wondering if you have ever tried fermenting the dough and then baking it? This may (purportedly) circumvent the gluten problem that most people experience, and you might find it worth a try.

I have a fermented bread recipe which produces some of the all time tastiest bread I have ever baked. However (of course), you ferment a starter and then add additional flour after 24 hours, so that wouldn't work for you. An idea has been kicking around in my head though by which you might be able to, quite easily, bake completely fermented dough. Baking skills of minimal or even none at all really shouldn't be a problem, though I have no idea what your skill level is.

Anyway, before going into all that, just wondering if you - or any other bread deprived souls out there - would be interested in trying. In which case I would be happy to 'splain

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

I remember g saying that the slower the rise the less reactive people should be for some reason or another, so bread risen in the fridge is 'less' bad than bread risen in a warm place. Similarly, when I bought pizza dough in Italy, I'd buy it in the supermarket with my groceries, and keep it in the fridge until I wanted it ( that week) and I found it less bloating. Is this the same reasoning/ thing as your fermented dough? I feel like I am dough brained


( oh, and I just read the stuff about salt, he buys 'me' salt all the time...... I have a collection of them. He buys himself peppers. . .

Hmmmm... a slow rise could be added, I wasn't thinking of that. I was merely considering an actual fermentation. Short, but fermented. So, first a ferment, then a slow rise? I don't know, this is all very much conjecture, and I haven't worked out an actual recipe yet. But if anyone is willing to try, I suppose it would be: Mix dough, ferment 24 to 36 hours, then a slow rise, then bake.

Anyone want to experiment? I will work out the actual measurements / recipe, it's just that I'm not gluten intolerant, so I can't determine wether or not it works I just think it's cruel and unusual suffering to not be able to eat bread!

 

[Collar_N_Cuffs]

Oh, and I was basing my conjecture on the studies and opinions also listed in this article.
What can I say? I'm just a romantic when it comes to eating bread

 

[La damnee elle la licorne]

 

[desertslave]

Master made a simple yet amazing breakfast this morning. He recently discovered a very tasty whole grain bread at our supermarket (Dave's Killer Bread Good Seed bread). It's thin, lower calories than your usual sandwich white, and tastier than a basic whole wheat.

So breakfast: two slices of the above bread, lightly toasted, 1/2 avocado smooshed and smeared over both slices, a slice of tomato for each--salted & peppered, and 2 lightly over-easy fried eggs to top it all off. I broke the yolks of mine so the eggy goodness could flow around and make its own sort of sauce. Simply amazing blend of flavors!

 

[Collar_N_Cuffs]

what.... do you think I bake?

I have a whole collection of exotic flours... I don't know about trying to make bread with them, but I should definitely be able to fake up a pizza crust, and I'm sure the internet holds such recipes...

That would just ruin my diet strategy of coffee, housework, video games, and skipping meals.

Would seriously cut into my computer addiction.

between my standing desk and the practice this last year of riding my bike (with trailer attached) to and from my daughters school 2-5 times per school day (typically 3) I've managed to take off ten more pounds this year and my calves are ripped.

besides... I have experimented. Me baking generally results in disappointment, which, with the addition of exotic flours... the tendency leans toward completely inedible disasters.

My best friend is an excellent cook when he's in the mood to do so, and could probably teach a college course on the chemistry of baking, (the source of my collection of exotic flours) so I still get to have gluten free gravy at thanksgiving.

A more complete description of my migraines still exists here.

Ok I guess that's less complete than I thought. It mostly lingers on the worst symptom.

I have learned that for gums (only) I can mitigate/ cancel a reaction by nursing alcohol. Drinking fast enough to get a buzz defeats the purpose; it's my esophagus that needs exposure, not my bloodstream.

Never the less, this re-opens a variety of food options, esp ice cream and "gluten free" fare, which are more loaded with gums than other foods, I just have to plan my meal times more carefully, often wrapping up any driving errands I need to do before I start eating, just in case I have a reaction I wasn't expecting.

Still can't have beer for reasons I do not understand. One friend conjectured that high concentrations of yeast should maybe be added to the list.

You mean... You don't want to eat bread? Or not badly enough that you would actually bake - and I'm taking like easy bake oven easy - to see if you can have bread?

Does not compute!

But... ok! It was just a thought I'm working it out anyway, and if I ever met a gluten intolerant IRL, they are being experimented on. Like it or not

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

Mmmmmm.

Avocado toast or avocado sandwich is so perfect. And runny yolks...... A little envious. ( I'd leave off the tomato for me though...., not because I doubt it's delicious, because I am odd)

I can't ever get into warm avocado
It's just... wrong for me. Doesn't sit well. I can only handle it cold for some reason, or room temp. Eaten with anything hot and I'm like... nope!

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

ohhh.... that might go over with some better than others.

If i understand it right; the penalty for getting it wrong with celiac disease is explosive diarrhea.

For me it's "just" heart burn and a migraine. (2 pain days for one biscuit)

sooo.. I don't want to spend hours on that gamble... which of course comes after the gamble of whether or not me + oven = something edible.

there was something else I had which was ferminted one time (... I think... having trouble remembering what it was now)... was a disaster. But I think it probably had one of the other primary no no's in it too, like gelatin or cellulose gel or something.

easy bake huh.

i'll think about it.

Ok. Run the experiment in somebody else's house, got it
I'll post it anyway when I work it out.
There's lots of lurkers here too

 

[Collar_N_Cuffs]

A red curry chicken over jasmine rice

 

[La damnee elle la licorne]

 

[La damnee elle la licorne]

 

[La damnee elle la licorne]

 

[desertslave]

I don't have salad dressings too often becUse I am a little lazy. ( I don't buy them, I make them when we have them) and I like just salad. But if you can take citrus, a squeeze of fresh orange Does surprising things to lift flatter out of season salad. Or a spoon of good yoghurt of i feel want for luxury creamyness.

There is only one salad dressing that's bought I really loved, and it was discontinued. The company were very sweet when I wrote to them, but said we were the only people who loved it. It was not really a salad dressing, but a fish dressing, but, it was oh so good on salad. I have the bottle still because one day I will get round to experimenting and making it myself. It's sugary though, and....I'm not having sugar right now either. ( that's not why I haven't got round to this, the dressing was discontinued years ago , just procrastination)

Knorr made a powdered lemon dill sauce that I adored as a salad dressing. Whenever I made grilled salmon I would set aside maybe 1/4 cup for later, then thin it with some cider vinegar. Fabulous over a spinach salad! I see it available on Amazon, but it's so expensive!

 

[MeekMe]

Tonight we're having brown rice and kale soup with homemade bread and a cucumber salad.

 

[Collar_N_Cuffs]

Too.. hot.. to.. cook

 

[rbijon]

Too.. hot.. to.. cook

Then build something to eat

 

[La damnee elle la licorne]

 

[MeekMe]

Breads and baked goods have probably been my weakest skill. I checked a book out about bread from the library to learn a little more. I just took out some frustration on making and kneading some dough. I'm attempting to make Chelsea Buns. They aren't exactly traditional because I don't have currants but I think they will still taste good. Maybe I will feel better after I have one.

Chelsea buns

 

[Collar_N_Cuffs]

I'll have to look them up, don't know what Chelsea Buns are offhand, but they look very similar to cinnamon rolls, which have been on my mind a lot lately!

And I had a "cold front" of only 85F due to thunderstorms, so I took advantage and got out the pizza stone and made a prosciutto, goat cheese, cherry tomato and mozz pizza. Incorporated the tips from G (Thanks G! And just for the record, I asked you because of your love of bread, and not so much your heritage, though that didn't hurt any ) And it was fabulous! Best pizza crust EVAH! So I made a second one, pepperoni and jalapeno The second one was even better, as the dough matured in the fridge for a good 6 hours or so before I used it. I think I will make my pizza dough one day early from now on. It definitely improves with age!

And Elle, regarding golden beets. When it is cool enough, and is you can get purple carrots, you might like a golden beet, purple carrot and goat cheese scallop. I slice them with my mandolin, layer with goat cheese, add chicken stock to suit and bake. I really, really love that dish! How did you end up using the beets?

 

[Collar_N_Cuffs]

https://67.media.tumblr.com/11576bfd38e6420429152b2fafc9c329/tumblr_ob2e84g9CL1ttoj3bo1_400.jpg

 

[La damnee elle la licorne]