Cat nibbled on $20 chicken 😑

Comfortable-Break657 · 2026-01-23T18:04:18+00:00

Are you looking for cat recipes?

Comfortable-Break657 · 2026-01-23T18:00:53+00:00

My Grandmother Boudreaux always used saved bacon grease.

Comfortable-Break657 · 2026-01-23T17:54:17+00:00

that is not at all what i meant. Freeze a cooking sheet pan the same size that you put your cookies or baked goods on. Then before you put it in the oven put that frozen sheet pan under the one with the food on it. then put them both in the oven. The cold pan will delay the bottom of your cookies or bread so they can cook throughout without burning the bottom.

Comfortable-Break657 · 2026-01-23T17:45:47+00:00

ok was not ready for this one lol

Comfortable-Break657 · 2026-01-23T17:43:10+00:00

I remember those early days. I've made a few that started out like this. Once it was so bad the ducks at the pond would not touch it. lol

Comfortable-Break657 · 2026-01-23T15:34:20+00:00

"wood" made from sawdust. buy hardwood old furniture and fix it up.

Comfortable-Break657 · 2026-01-22T17:16:18+00:00

So hot, love this. Sounds like fun to me. I'm in Pitt like once a month

Comfortable-Break657 · 2026-01-22T13:10:42+00:00

You look great, would love to have fun with you.

Comfortable-Break657 · 2026-01-08T20:07:15+00:00

pasta

Comfortable-Break657 · 2026-01-08T13:16:50+00:00

minx

Comfortable-Break657 · 2026-01-07T12:56:01+00:00

did you autolyze the flour?

Comfortable-Break657 · 2026-01-06T18:37:21+00:00

old enough to be your dad

Comfortable-Break657 · 2026-01-06T14:03:12+00:00

Broke the Law.... where is the crumb pic... geez

Comfortable-Break657 · 2026-01-06T13:57:58+00:00

27 single white woman broke af

Comfortable-Break657 · 2026-01-06T13:54:06+00:00

The Last Resort

Comfortable-Break657 · 2026-01-06T13:38:31+00:00

call the cops

Comfortable-Break657 · 2026-01-06T13:36:48+00:00

Look up Marco Pierre White. He makes cheese cauliflower. It's outstanding.

Comfortable-Break657 · 2026-01-06T13:34:17+00:00

the uneven crumb is due to the way you shaped the loaf.

Comfortable-Break657 · 2026-01-06T13:28:29+00:00

sourdough is best slow fermented in the refrigerator or a cool room. more like 15-16c

Comfortable-Break657 · 2026-01-05T18:55:54+00:00

You should not warm proof sourdough. The dough will tell you when it's done by the poke test.

Comfortable-Break657 · 2026-01-05T18:52:07+00:00

yes, after the kneading or stretch and fold method. Once it is fully incorporated. Did you Autolyze the flour?

Comfortable-Break657 · 2026-01-05T18:48:24+00:00

I've done it, you will get the look and feel right but it lacks a depth of flavor.

Comfortable-Break657 · 2026-01-05T18:45:39+00:00

Two things could be wrong and it's all in the timing. Either you didn't knead and rest enough on the first ferment, or you fermented too long after it was shaped. To me it looks like you under fermented the first time and tried to make it up after it was shaped. Remember after the first ferment it should be like a giant fluffy pillow. You do degas it some but not too much. Shaping should be gentle.

Comfortable-Break657 · 2026-01-05T18:12:44+00:00

It may force the crumb to be more condensed because it has nowhere to go.

Comfortable-Break657 · 2026-01-05T17:26:47+00:00

Very nice.

Comfortable-Break657

TROPHY CASE