Leftover NY strip so Andrea made bread bowls and I made steak and potato chowder.
J
J
I'm stuck...in a rut. A pizza rut
NYE pies: Marinara, Margherita & a pesto with pancetta and mushrooms. Tried something different than my usual 3-5 day cold ferment. Same dough recipe but 36-hours at 60F. Better cornichione with crisp outer crust and soft airy & pillowy interior but flavor profile was milder. But, overall very happy considering these were baked at 550F (using a 3/8" thick Baking Steel)...
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That looks fantastic! Now I'm hungry!Made a pastrami. 10 days in the brine, 6 hours on the smoker. I make one every year in January...this year's batch was exceptional View attachment 2552086View attachment 2552088View attachment 2552089
Pass the exceptional recipe please!Made a pastrami. 10 days in the brine, 6 hours on the smoker. I make one every year in January...this year's batch was exceptional View attachment 2552086View attachment 2552088View attachment 2552089
Wow, looking again, that is a perfectly made sandwich my friend.Made a pastrami. 10 days in the brine, 6 hours on the smoker. I make one every year in January...this year's batch was exceptional View attachment 2552086View attachment 2552088View attachment 2552089