I'm a horrible baker.
Does anyone see where this is going?

Despite my unorthodox method of baking bread they turned out.
Any guess as to what they are?

More hints.

Last but not least.
Smoked oysters.
Shrimp.
Clams.
No room for heavy cream.
Nap time.
Then up to enjoy the meal.
The bread is for bread bowls, something that was on my bucket list. [attachment=0]20221203_145845.jpg[/attachme

worth1 wrote: ↑Sat Dec 03, 2022 2:05 pm I'm a horrible baker.
Does anyone see where this is going?
20221203_140207.jpg

In the oven?

worth1 wrote: ↑Sat Dec 03, 2022 2:29 pm Despite my unorthodox method of baking bread they turned out.
Any guess as to what they are?
20221203_142410.jpg
20221203_142420.jpg

Quite ingenious if those are built in legs. If not, then I won't comment on your kneading skills. An egg wash to seal the bowl?

Here, bread bowls are mostly found at the state fair, with many different fillings. I've tried cream of broccoli soup, and New England clam chowder. I passed on some sort of blackened chicken filling. All Is could see in a large blowup poster advertising it, was burnt pieces of chicken. Lobster mac & cheese looked good, but very expensive.

All of their bowls were simply flat bottomed, cut off rounded top, hollowed out, plain loaves of bread. Nothing fancy, unlike yours.

Tormato wrote: ↑Sun Dec 04, 2022 7:12 am

worth1 wrote: ↑Sat Dec 03, 2022 2:29 pm Despite my unorthodox method of baking bread they turned out.
Any guess as to what they are?
20221203_142410.jpg
20221203_142420.jpg

Quite ingenious if those are built in legs. If not, then I won't comment on your kneading skills. An egg wash to seal the bowl?

Here, bread bowls are mostly found at the state fair, with many different fillings. I've tried cream of broccoli soup, and New England clam chowder. I passed on some sort of blackened chicken filling. All Is could see in a large blowup poster advertising it, was burnt pieces of chicken. Lobster mac & cheese looked good, but very expensive.

All of their bowls were simply flat bottomed, cut off rounded top, hollowed out, plain loaves of bread. Nothing fancy, unlike yours.

The legs started out as cuts to keep the bread from splitting.
At one time in Seattle there was a way overly expensive seafood restaurant in the airport that served in bread bowls.
I think it was Ivars a chain restaurant in the area.

The browning of my bread was done with oil put on with a silicone brush at the halfway point at 425F.
Basically frying the crust.
Not through with the chowder yet.

Probably breaking every ((chowda)) rule in the book.
Used the molcajete to grind up some crackers.
Made a roux with flour and oil.
Used the crumbled bread from inside the bowl to help thicken as well.
Added heavy cream.
Cooked some frozen corn in oil and added the chowder stock to it before adding everything else.
Very flavorful as far as I'm concerned.

I ended up with 2 gallons of the chowder.
About a gallon and a half of the clear concentrate went into the freezer in quart bags.
The rest has the cream in it for eating today and tomorrow.
The last time I made a big batch it was 22 quarts and not one drop went to waste.
It took forever to eat it all from the freezer.
It was a sad day when I pulled that last bag out.

I had a version of Bang Bang Shrimp tonight that I made in the air fryer.

I bought a bottle of Bang Bang Shrimp sauce at Wally World, a couple of weeks ago. It was a clearance labeled item, marked down from about $3.50 to 59 cents.

That shrimp looks great.

Yes the shrimp looks fantastic.
I'm heating up my seafood chowder for supper.
I had the last remaining Thanksgiving turkey breast for lunch.
Nothing special just one whole side of the turkey breast plain ripped up and ate with my fingers.
It was still moist and succulent.

No time for a lot of cooking today so it's "dump and dine" day. Pickles is putting together a pork stew using a lot of home canned stuff like pork, carrots, potatoes and stock. Adding some onion, garlic, mushrooms and who knows what else. Yesterday I pulled four turnips that were ready, all with nice greens so I've cooked up the greens for today, saving the turnips for later in the week. Then I might make a jar of marinated turnip cubes to keep in the fridge. Sounds strange but they're really good.

BTW, I saw a 16 oz (?) bottle of the Rooster hot sauce on the shelf at Ingles the other day. Maybe that shortage is over?

French breakfast radishes from the garden paired with gouda cheese, yummy. Good on a charcuterie board for sure, Soppressata with the radishes isn’t bad either.

We made tri-tip on the BGE along with daikon radish oven fries. Those got seasoned with homemade paprika, salt and pepper. Daikon fries are delicious. We also cut up some russet potatoes for oven fries. Sliced up a ripe Beefmaster tomato as a side.

Today I looked through my legumes, to see what I had that oldest, that I should use up, and I saw these Christmas Limas that someone gave me last year. So I used half of them in some soup.

First, I precooked the limas, using the Milk Street method - in 3 c water, 1/4 tsp baking soda, pressure cooked 5 minutes, then pressure released, and drained.

I started with 6 oz of bacon, cooking it on sauté for about 5 minutes, adding the chopped onion, once I did that, sautéed that until golden, then added a tb of minced garlic, and about 2 tb of gochujang, and cooked another minute - there was a solid, dark layer of fond, and I poured in a cup of water, to release it. I added 1 tsp Syrian oregano (would have used 3/4 tsp thyme, instead), 1 tb each sweet and smoked paprika, 3 fresh bay leaves, about 1/2 tsp black pepper, about 1 tsp Worcestershire sauce, and about 2 tsp soy sauce (more salt later). Then I added 5 c of chicken broth and the limas, brought to a boil, then set to 8 minutes pressure cook on manual. When it had released 15 minutes, I released it (not much pressure left), then tasted the soup, for salt, and seasonings, and it just needed a little salt.

While cooking, I peeled and diced that small kohlrabi (about 3/4 c), and the smallest butternut I had (about 2½ c). And I de-stemmed and chopped up about 4 c of brassica greens. I added all this, plus 3/4 c red lentils and 1/2 c black quinoa, adjusted the salt, then I set to manual, 4 minutes, and let release 20 minutes. The soup thickened just enough, and the seasoning only needed a little more black pepper.

Christmas Limas by pepperhead212, on Flickr

Soup, with Christmas Limas, bacon, quinoa, red lentils, greens, kohlrabi, and butternut squash. by pepperhead212, on Flickr

karstopography wrote: ↑Tue Dec 06, 2022 7:55 pm Daikon fries are delicious.

How did you do them? I have lots of daikon!

https://cookingontheweekends.com/spicy- ... ry-recipe/
I wanted to do them like in the link above, but it didn’t necessarily go with what we were doing with the Tri-tip so I tossed them with paprika, salt and pepper and some avocado oil.

They get some char on them and don’t be afraid of the char. The char is good.

Seafood chowder on spaghetti two nights in a row.

@karstopography , I made the daikon fries today per the recipe and they are a winner. We'll be having a lot more of these. I made two change to the recipe as I used the red rooster chili garlic sauce and used peanut oil instead of grapeseed oil. Next time I think I'll add some homemade garlic powder.

Thanks for posting about it!