Well, we're still working on things and I imagine we'll see some bugs, some breaking, and things that need to get fixed. We'll start on the most critical things first and work our way down. We're still installing add-on's and squaring away some licensing stuff, but feel free to browse the board and we'll update everyone on when things are added, restored, or otherwise changed.
I am a sucker for corn bread. Is that a skillet corn loaf? It sure has that shape.
Me and Greeny have been chilling over at Bushy's Baking thread 'Breads and things' and homemade sourdough has been the topic of the month. I had to give it a whirl. I have been patiently and precisionly coaxing flour and water into something alive and hopefully delicious...for almost the past 2 weeks. It's time. I am gonna attempt my very first authentic wild yeast sourdough this very evening in about 5 hours or so. The smell of bread is in the air at AFN this week for sure.
Well....it happened. My 2.5 or 3 year old over the stove Amana microwave fucking died. I'm gonna take it apart real quick and see if I can't get it working to flip for a few bucks. Everything works 100% but the magnetron is not powering on, so nothing gets heated.
It started yesterday morning and was being glitchy throughout the day, until it decided to quit at 1:00am on some popcorn. The new one will be here tomorrow and I gotta mount that shit up to the hwall. $300 down the pooper just like that. At least it has bright LEDs on the bottom and a badass filter on the fan, we shall see when I really put it to the test.
I seriously hope the old one has a sticky relay or something like that that's semi obvious.
Next up: new fridge...lol. I got some serious kitchen plans in the works for the next couple years. Hopefully this microwave is still kicking to see that.
My last one lasted 15+ years and I still miss it. It had the add 30 seconds button. My favorite button, which the new one has. I'm honestly most excited for the the new lighting system for the stove. It's a microwave...lol. It melts butter, defrosts things and reheats stuff.
These new WiFi enabled Samsung microwaves are over a freaking grand...they have a scanner on them for barcodes so you don't have to read directions on your Marie Callender's and Stouffer's meals. Gimme. A. Break. America. PLEASE. Put your phone down and learn the art of using the oven and stove for God's sake. One generation....poof.
So...here's the deal: I made a delicious dinner last night with some of the nicest steaks I've ever had in the house...a pair of 15oz thick cut 1" USDA Prime NY Strips. I accompanied that with a baked russet w/ sour cream and some grilled sugar snap peas and sautéed thick sliced baby Bella shrooms with a faux "demi" by adding some semi dry cherry wine and reducing that. I did the fungi outside on my induction burner while the peas and steaks were on the Weber gas.
I saw this quick video a month ago about a cool way to sauté mushrooms. The TL;DW is to start with the shrooms and a ½c or so of water with a lid on. When they are almost done and the water is gone, add your typical butter/oil/wine or whatevers. It cuts down on the amount of oil, and it's an awesome trick with solid science behind it.
I literally remembered about it half way through, so I just did mine the old school way. Next time Gadget...next time.
For anyone following along the AFN Baking (breads n things) thread by Bushy5.56, I made some scratch sourdough from a 1:1:1 starter. Last night was loaf the second and it was off the hook good. It cooks at 450°F and yours truly forgot to kick the oven down before inserting my russet potato tray. They actually came out delicious, but that was mistake number uno.
The second and more critical mistake was just idiot central. I overcooked my steaks....which I never do. I was distracted by my mushroom saute and I got a small grill fire...which rocketed the temp from 550° to wrapping around the other side pushing 900° I would guess. Luckily I was right there, and I caught it and extinguished the blaze. I checked with my thermometer and they were pushing 150°.
OMG. This steak was incredible. I can only imagine what it would have been like at 138-140°. Even with that idiot year one mistake, they were juicy as hell and the flavor. All I did was a pink salt, pepper and olive oil rub for maybe 20m or so, and made a little hotel butter for the flip and when they came out. About 1.5 to 2 tablespoons total, with about 15 seconds worth of fresh lemon zest in it.
The beef flavor was next level. So deep. I can only imagine what beef can beEven though it was overcooked, it was in the top 3 steaks I've ever eaten. Not too shabby for $22 for a pair of em. I got them from BJs if anyone is interested...which is also where I get my flank steaks from. They have real good meat at really fair prices.
I had a little bit of strip left...from the end. All this talk of steak made me have to go have a taste. It's still jaw dropping.
And Mr Greenjeans, it was late. Real late. Lol. I had a true midnight snack, at 3:00am. We do that sometimes...and then watch a movie or two if nothing is going on the next day of particular importance.