Whatcha Eating?

[Littlemotor]

I haven't had beer since I was 17 or so.

Nuthin’ wrong with that.. I haven’t drank anything in almost two years now..

 

[WickedFog]

Roasted some garlic chicken breasts in the air fryer. Shredded and drizzled on some hot honey bbq. Toasted up some bread with some garlic butter and a side of tater salad. Sorry, no pics this time. But it was yummy

 

[DavidB1126]

 

[Littlemotor]

Y’all know the dealio by now…

 

[Tunedfrog]

 

[Tunedfrog]

I couldn't finish my salad, full and kind of burnt out with salad.

 

[Cheetah928]

There's a lot of bad stereotypes about people that eat tuna, but man, I simply throw in a tuna packet, some Mayo, and 2 spoonfuls of dill relish, and I have the perfect lunch!

 

[Guest D]

Bacon cheddar burger with sautéed onions on an English muffin.

 

[fstnd]

I made bread today again. Following the plan, I grew the sourdough starter to more then five times yesterday's weight:

it took 1.2kg of flour to follow the recipe

So I made two of them. Now my parents get to try it as well

the left one weighs 1.13kg or 2.49lbs (without the glass):

I also added an amount of nuts, which felt like a lot, but turns out it wasn't. Really satisfied how it turned out anyway. Next time I'll add much more of them and poppy seeds though

 

[WickedFog]

I made bread today again. Following the plan, I grew the sourdough starter to more then five times yesterday's weight:View attachment 241106it took 1.2kg of flour to follow the recipeView attachment 241107So I made two of them. Now my parents get to try it as wellView attachment 241108the left one weighs 1.13kg or 2.49lbs (without the glass):View attachment 241105View attachment 241109
I also added an amount of nuts, which felt like a lot, but turns out it wasn't. Really satisfied how it turned out anyway. Next time I'll add much more of them and poppy seeds though

Can you share the recipe? I have been thinking about trying sourdough.

 

[fstnd]

I got the original recipe from here
Be very flexible though.. temperatures are hot for me currently, so instead of their 6-12h, it takes just 3 hours for me to get the dough ready for baking. After feeding the starter, it takes a little over 4 hours for me to be active, and the dough doesn't have to pass their "float-test" if all other signs show its peak condition.
During winter, I've been told by someone who's been doing this for 15 years that it does easily take 12 hours for the starter to reach that condition.

 

[DavidB1126]

Eating and watching combined

 

[Tunedfrog]

Chicken

 

[DavidB1126]

After about 15 or so hours of not eating

 

[Doom!]

That waffle looks kinda dry!

 

[DavidB1126]

Better?

 

[9x19]

Deconstructed Smoke House burger with baked beans

 

[Guest D]

Better?

View attachment 241200

Better be real maple syrup

 

[Chubaka]

Better?

View attachment 241200

The top 2 holes are lacking food lube.

 

[Guest D]

The top 2 holes are lacking food lube.

Good eye.....never miss a hole.....