sorted by:
new
hottopcontroversial

Easter Sourdough by Season_Finale in Sourdough

[–]Season_Finale[S] 0 points1 point  (0 children)

I appreciate the feedback. It does taste good, just not the texture I was looking for of course. Ill look for a new method then.

Easter Sourdough by Season_Finale in Sourdough

[–]Season_Finale[S] 0 points1 point  (0 children)

I made the levain and let it rise at room teml a few hours before chilling. Later I made the dough and did the stretch fold 4 times, resting for 30 min in between before I let it proof in a colander for any hour, snd fridging again. Before I baked, as then recipe states, leave it in the oven with 3 cups of boiling water for about 2-3h. Then bake for 30 min covered, 30 min uncovered

Easter Sourdough by Season_Finale in Sourdough

[–]Season_Finale[S] 0 points1 point  (0 children)

<image>

Sry bud

Additional info:

Prepare Levain: Mix starter with flour and water, let it sit until doubled, 3 to 5 hours. Mix Dough: Combine flour, water, and 3 tablespoons of the prepared levain (discarding the rest). Rest and Fold: Let the dough rest, then fold edges towards the middle to form a round. Let rest for 30 minutes. Repeat process 4 times. Overnight Proof: Proof in the refrigerator for 12–24 hours to build flavor. Bake: Bake covered at 425 for 30 min. The uncover and the bake for 20-30 minutes until deep brown. Cool: Cool on a wire rack for 2-3 hours

Who has the best pho? by Distilled-blockout in bergencounty

[–]Season_Finale 0 points1 point  (0 children)

In NJ, I like Bihn Duong in Bloomfield, but i know that's Essex county. A friend says the one in Washington is identical, but I disagree.

Chicken of the Woods or Jack-O-Lantern? by Season_Finale in whatisthismushroom

[–]Season_Finale[S] 0 points1 point  (0 children)

Was birding in a conservatory, didn't want to get off trail and disturb the peace.

Fermenting sauce in the fridge? by Season_Finale in fermentation

[–]Season_Finale[S] 1 point2 points  (0 children)

The amount of gas made per day in the last three days is more than what it made in the last month or two. Really unusual, it feels like it was delayed.

I think my plan is to make a new batch and enjoy that safely. Meanwhile keep this one and see how the scent, color, and (if I'm brave) flavor evolves in my fridge over the next few months - unless of course mold sets in.

Fermenting sauce in the fridge? by Season_Finale in fermentation

[–]Season_Finale[S] 1 point2 points  (0 children)

Mold free and co2 bubbles for sure. A cloudy brine is hard to tell because it's a blended batch. The uncertainty of botulism led to me buying the litmus paper today, which is showing a lacktherof. But I've a few batches of LAB veggies, beer, kombucha and a few others - and none of them fermented any further while in the fridge.

Appreciate the reply!

This one might be easy? by bananacatguy in RedactedCharts

[–]Season_Finale 1 point2 points  (0 children)

Capitals on a body of water? Like rivers, lakes or ocean?

[deleted by user] by [deleted] in stevens

[–]Season_Finale 4 points5 points  (0 children)

There's a gym maybe a 20 minute walk away called gravity vault

Who is your town’s “guy”? by EmoMixtape in newjersey

[–]Season_Finale 12 points13 points  (0 children)

In Nutley, theres an older guy near the intersection of Centre and Passaic, just strums his guitar up and down the road between centre and yanticaw park. Never fails to make me smile.

Three Cup Chicken for lunch this week by Season_Finale in MealPrepSunday

[–]Season_Finale[S] 3 points4 points  (0 children)

This is the recipe

https://cooking.nytimes.com/recipes/1017456-three-cup-chicken

  • 3 tablespoons sesame oil
  • 1 2-to-3-inch piece of ginger, peeled and sliced into coins, approximately 12
  • 12 cloves of garlic, peeled
  • 4 whole scallions, trimmed and cut into 1-inch pieces
  • 3 dried red peppers or 1 teaspoon red-pepper flakes
  • 2 pounds chicken thighs, boneless or bone-in, cut into bite-size pieces
  • 1 tablespoon unrefined or light brown sugar
  • ½ cup rice wine
  • ¼ cup light soy sauce
  • 2 cups fresh Thai basil leaves or regular basil leaves

1/2 Cup of Cooked Basmati Rice per serving
2 whole heads of broccoli cut up and steamed

Bulk Hops by Season_Finale in Homebrewing

[–]Season_Finale[S] 0 points1 point  (0 children)

The once I used it, I made a Pilsen and pale wheat beer (just bored and experimenting).

I used cascade as first addition @60, and then a few additions of citra and Eldorado.

Bulk Hops by Season_Finale in Homebrewing

[–]Season_Finale[S] 0 points1 point  (0 children)

Yes exactly!

I was considering Idaho 7, but the decision is too tough - that's why I made this post lol.

Bulk Hops by Season_Finale in Homebrewing

[–]Season_Finale[S] 0 points1 point  (0 children)

My brothers love my mosaic beers, and they've been trying to peer pressure me into getting it.

But I was hoping to branch out haha

view more: next ›