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I'm still poor but it doesn't mean I have to eat like ****. Another $1.30 in organic ingredients and lots of love for me, these days.
My own personal take on a loaf of country bread. Four different flours inside this bad boy.
Five, if you count the rice flour that it's wearing like a hat.
Interior shot. Couldn't wait two hours to break it open, so it's a little gummy here.
Yes, boys and girls. Bread ****.
Bread team, assemble!!!
And, the final product. Avocado toast two ways. One with a spicy cumin paprika hummus and honey lime chipotle salsa and the second with, well, avocado. And a seasoning blend.
Hopefully nothing explodes, kills me, and/or incinerates my eyebrows.
Definitely a Weber, but can't find a model number anywhere. The basin is crufty as hell, but all of the major parts seem to be intact and the igniter still produces a spark.
Tonight's entree:
Boil 12 oz angel-hair pasta to al dente (about 4 minutes) then rinse and set aside.
Previously, we have marinated 1 lb shrimp in a mixture of 1/4 cup olive oil, 1 tsp cumin, and 3 tbs lime juice for 2-3 hours:
3 tbs butter in the pan, and cook the shrimp for 2 minutes per side over medium-high heat, then set aside:
Once finished, pour the dregs into the saucepot that you cooked the pasta in, add 3 tbs additional butter, 1 tsp red pepper flakes, and a generous shot of minced garlic (3-4 cloves.) Saute for a minute or two:
Add the pasta and shrimp back in. Stir well, and let simmer on low until the pasta comes back up to temperature.
Plate, and garnish with red pepper flakes and cilantro. Squeeze some more lime juice on top:
Joe, that grill will clean up easily, in fact, it'll buff right out.
I'm currently on my 4th Weber Q model.. since 2004.
I used to sell them off rather than move them and finally picked one up from someone else who was about to relocated out of the state.
And yes, Weber had an issue with the regulators at one time and I can confirm a quick call with them will get you a box headed your way, with ease.
Once you get that thing all fixed up, pick up a Lodge Combo Cooker from the local sporting goods store and we can talk about making bread.
No pictures, but a little anecdote about why you should frequent your favorite local places and tip well.
We went to The Mule for brunch yesterday (Green Chili Hash with short rib = amazing), we are sitting on the patio enjoying a beautiful Sunday morning. The wonderful barkeep either saw us come in or recognized my drink order. The last time we were there we commented on the amazing bread for the sandwich the better half ordered.
So what were we treated with on this trip without asking? She brought us a fresh loaf of the blueberry bread they use for a particular sandwich, that they only serve on Sundays for brunch.
If you are making your own bread, try putting some black olive slices on it (and/or mixed in the dough) before baking. They mellow out and get quite sweet when they are roasted on the surface of a loaf.
06-02-2018, 10:23 AM
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