What did you cook today?

[Certificate of Excellence]

This morning I did a take on strata - think Denver omelet crashed into strata using cubed toasted English muffins.

This was quite tasty although the EMs were “sourdough”. I did not care for this characteristic in this dish. Next time Id go with regular EMs.

A couple days sgo I picked up a clearance $3.60 boneless pork shoulder roast that I had to get through so I made some
red chile pork & potato carne adovada.

Fork tender 40 minutes in the instapot. This dish traditionally is a multi-hour braise in a low n slow oven but if time is not on your side, a pressure cooker can churn out a very good version in a third of the time.

Happy eating, everyone.

 

[Trash80toG4]

DROOOOOLE!!!!!!!!!!!!!!!!!! I finished my fourth meal out of the Pasta Vat today with just enough left over for a snack tonight. Threw in the remains of a jar of sun-dried and the oil it was packed in. Parmesan, a can of ripe olives (whole) and a whole lotta da garlique powder and some black pepper. Very nice!

Time to replace the barely used jar of minced garlic in the fridge, it's marked as opened 7/4 . . .
. . . not quite sure what year though.

 

[Certificate of Excellence]

With the remainder of the pork carne adovada, I made a New Mexican red chile pork and potato enchilada casserole for dinner last night.

It was delicious.

Today I am playing around with my bread formula subbing in some cake flour for bread flour in an attempt to get a softer, more tender & pillowy burger bun ( @JDW ’s burger epic inspired & got me hungry for some homemade burger buns ).

Here’s the dough. It has about an hour of rise the fabrication and another 30-45 minutes of 2nd rise, then bake. I’ll let yall know if they are what I was going for.

 

[Certificate of Excellence]

Ok they look pretty good. I’m letting them cool down so the crumb will set, then I’ll cut into one and see how we did.

 

[JDW]

Homemade buns are the best.

The only downside is they come out taller than a regular burger bun at McDonald's, etc. But if you don't mind the extra bread, they're great and healthier too, in my opinion.

 

[Trash80toG4]

m-a-k-e-b-u-r-g-e-r-b-i-g-g-e-r-e-r

 

[Trash80toG4]

If buns too tall, slice twice . . . doubledeck-biggerer-burgerers 8-b . . . . . . .

 

[Trash80toG4]

Seriously, use the middle slice to grill garlic toast, garlic avocado toast , top with misc. small /sliced mixed veggies grilled on some grill accessory. Could bake buns wider, cut burger into four pizza slices and serve the wedge-cut buns stabbed in the heart with fancy toothpics?

 

[Certificate of Excellence]

Homemade buns are the best.

The only downside is they come out taller than a regular burger bun at McDonald's, etc. But if you don't mind the extra bread, they're great and healthier too, in my opinion.

That is so funny that you say that. My middle kiddo (6.5y/o) is super picky. Last time I made burgers, he said exactly that. He didn’t like them because my buns were too big and NOT like McDonalds buns (subsequently, come to find out he is not a fan of grill flavor either, so this burger round will be on my flat top. What a critique haha. Anyways, this time around I will do just that - cut the middle out & toast it for breadcrumbs or … just eat it real fast lol.