Didn't rise like I wanted in to but it came out okay.
Going to have it for a late lunch with butter and honey.

" Apple cider vinegar with mother in a jug of red wine "...
Worth - I read it 4 times to make sure, am I missing something ?

LindaJean wrote: ↑Tue May 09, 2023 8:07 pm " Apple cider vinegar with mother in a jug of red wine "...
Worth - I read it 4 times to make sure, am I missing something ?

It's organic vinegar with the mother.
The mother is the living organism that turns it from wine to vinegar.

https://www.google.com/url?sa=t&source= ... XsDOqGV5cV

I made some mushroom barley soup today, with some old creminis I had to use, plus .80 oz of dried boletus. I used a whole cup of barley, which I cooked in the IP for 25 minutes, using 3 c of the soaking and washing water from the boletus (what made this soup so dark). In the wok, I cooked a large chopped up onion in some olive oil, and while that was cooking, I minced together 3 cloves garlic, maybe a tb each of fresh sage, rosemary, and marjoram, then added that to the lightly browned onions, with a tb of tomato paste, and cooked about 2 minutes, then added the finely chopped boletus, cooked another minute, then added the thickly sliced creminis, and a half cup of water. I covered it, and let the creminis steam 5 minutes. Then I uncovered, raised heat, and boiled the water off, then browned the mushrooms about 5 minutes more. Then I opened the IP, and put the cooked barley in the wok, along with about 3 more cups of water, then salted with some soy sauce (undersalted here some, since later batches I will put some grated cheese on), and put in 1/3 c red lentils, to thicken. After simmering 20 minutes, I stirred in about 1/4 c chopped parsley, before serving.
Cremini/boletus barley soup, ready to simmer the last 20 minutes. by pepperhead212, on Flickr

Mushroom barley soup, with 4 herbs. by pepperhead212, on Flickr

Last night's supper was a disaster.
I over salted the pasta water big time.
Pasta sauce experiment failed in spectacular fashion.
The only thing that turned out half way good was an experimental baked mackerel loaf.
But even then I messed it up because I forget to add onions.
The pasta and the sauce wasn't fit for the dogs.

After yesterdays catastrophe I decided to make a 100% hydration bread or at least my version of it.
I'm not professional baker and have a lot to learn.
This one was mixed in a bowl with a spoon.
A little over 2 teaspoon of yeast and sugar was put in the proofing water along with the yeast.
A little over a cup of flour.
It wasn't enough water for the mix so I added a pinch at a time until it was right.
This concoction is now covered in the refrigerator to more or less ferment and hopefully slow things down.
The yeast is good and I have no idea why yesterdays whole wheat bread didn't rise much.
It literally played out.

What do y'all think?
Has this been done before?
An unexpected result of an experiment.
Not for sure if it's ever been done in this fashion before but I tried it.
After the wet dough had risen I stretched and folded it several times.
But I didn't let it rise again for very long.
But here's the twist.
The small bowl it was in was placed over the dough on a pie pan.
Pie pan on baking sheet.
It was allowed to sit there for some time to rise a little.
Oven heated to 450.
Put the mess in the oven with the bowl still on it.
This is about the stupidest thing I've ever done I told myself.
No idea what it's going to do.
Probably get stuck and can't get out.
After 30 minutes I took it out.
The edge was golden brown but the top was still light yellow.
Darn it.
The dough had lots of olive oil around it before the cook started.
It just popped right out.

Well hoot I'll just put it in the hot oven to crisp up the top.
Took about 10 minutes.
I didn't get the spring I wanted and the bread was flat.
But by darn I ain't giving up yet.
Let it cool and sliced into it.
The top had a nice thin crispy crust on it as well as the bottom.
I cut it in half and then sliced like a hamburger bun.
Covered in butter and garlic powder.
Back in oven to toast.
It was for my baked beans.

I ended up eating all of this lovely bread.
I do not know if I can repeat it.

You could cut it in half and slice inside to stuff filling of you wanted to.
It was the perfect crunchiness without being overly hard and crunchy.
Somewhat like a kettle cooked potato chip.
The bottom fried the sides fried and the top part steamed.
Then it was toasted to fry a little on top.
The crumb was open and moist.
But no big air bubbles.
This by far was one of the best breads I've ever made.
It would make a nice sandwich too.

I have made 100% hydration (or more, maybe?) bread, way back, before they were using that term. It was called batter bread, and all the ingredients would simply be beaten together for several minutes (unless you had a Kitchen Aid, or other heavy duty mixer, this was more of a workout than kneading!), let rise once, beat it down some, then put in the pan, rise, and bake. Maybe a very loose batter could be baked in a Dutch oven, lined with parchment? One batter bread I keep meaning to make again that was always a favorite of mine, was English muffin bread - simply some buttermilk bread, with baking soda beaten in, before the second rise - ends up with the large holes, like English muffins.

A Pruden’s Purple tomato. Best tomato I’ve ever had. Sprinkled on a bit of sea salt and was treated to a buttery melting texture that burst with deep sweet and savory tomato flavor. Nothing not to like about this tomato. This was the second Pruden’s Purple, but the first was served at a gathering and I got one little delicious wedge. This one was all for me.

I let this one rise too long.
It was cooked in a cast iron 3 quart kettle with lid on.
I'll crisp it up later.
It would make a fantastic giant hamburger or fish sandwich.

karstopography wrote: ↑Thu May 11, 2023 12:09 pm FullSizeRender.jpegFullSizeRender.jpegFullSizeRender.jpeg

A Pruden’s Purple tomato. Best tomato I’ve ever had. Sprinkled on a bit of sea salt and was treated to a buttery melting texture that burst with deep sweet and savory tomato flavor. Nothing not to like about this tomato. This was the second Pruden’s Purple, but the first was served at a gathering and I got one little delicious wedge. This one was all for me.

The skin will easily pull away from the flesh of the truly luscious pinks just before slicing, and it should be pulled away.. No bitterness imparted from the skin adds a whole nother dimension to depth of flavor.

Uncle_Feist wrote: ↑Thu May 11, 2023 9:12 pm

karstopography wrote: ↑Thu May 11, 2023 12:09 pm FullSizeRender.jpegFullSizeRender.jpegFullSizeRender.jpeg

A Pruden’s Purple tomato. Best tomato I’ve ever had. Sprinkled on a bit of sea salt and was treated to a buttery melting texture that burst with deep sweet and savory tomato flavor. Nothing not to like about this tomato. This was the second Pruden’s Purple, but the first was served at a gathering and I got one little delicious wedge. This one was all for me.

The skin will easily pull away from the flesh of the truly luscious pinks just before slicing, and it should be pulled away.. No bitterness imparted from the skin adds a whole nother dimension to depth of flavor.

You are correct, I did taste the skin on its own and detected that bit of bitterness. I pulled much of the skin away before eating the flesh.

Some time ago I picked up a 4 inch collar for 4 inch PVC from the scrap pile at work.
You would be amazed at what gets tossed.
Turned off a slice on the lathe for a slightly larger burger patty but the same thickness.
A regular hamburger bun fits right inside with a wee bit of space.
Getting ready to grind up a brisket.
The grind will be ran through a metric grinding plate that is .240 hole size or .010 less than 1/4th inch.
Some will be 3/8ths for chili meat.

2 pounds of spicy pickled green beans. Seasoned with sliced lorz italian garlic, dill seed, black peppercorns, brown mustard seeds, and cayenne pepper flakes. These are super popular around here and I certainly had the fresh beans.

And they're flat Italian beans too.

Guess what I'm making.
I didn't get celery but I'm not going to miss it.
Two of these critters got put in the freezer.

Red onion yellow onion carrots.
Herbs.
Garlic.
Tomato puree.
Beef bullion powder.
Tomato bullion powder.
Burgundy wine.
Port wine.
Fresh bay leaves.
Off to the oven at 300°F.
Lid on.
It's going to be served with pearl barley that's been soaking in the refrigerator for a couple of days.

At 86 degrees today, it's going to be oven baked fried chicken (yeah, I know), home made potato salad and corn on the cob, summer food a bit early.

The plan is for Chicago Hot Dogs. Nathan’s were on sale for $2.47/package. The Hot dogs will be put into hot water to heat up. Brioche buns to be heated up. Tomato slices, not sure which one yet, dill pickle slices, sweet relish, chopped onions, mustard, celery salt. No pickled sport peppers available in the house, which evidently are serrano hot and may actually be a serrano, so we might forgo the peppers altogether or use a pickled pepperoncini.

Bone with a hole AKA Ossobuco.
Barley on the side.