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Thread of What You've Eaten, Cooked and/or Drunk Lately

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AKAK said:
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So this thing is pretty amazing for $10.

I mean, the scales are barely sanded and I will need to seal the wood and the spine is unfinished. But its not very flexible and the business edge is businessy. I won't call it scary sharp from the factory but a couple swipes on a ceramic and it will shave arm hair. The edge can use a touch more polishing on a stone.

I am going to sand the handle and seal the scales with wood hardener and use it in the kitchen awhile
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Not before we go get some high quality chips from a third world village in the heart of some jungle. That machete will be of great benefit.
 
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ORD_Buckeye said:
How do they hold up being banged on the roll bar of a 97 Toyota pickup?
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Probably fine. I mean its probably only 55 Rockwell. Maybe less. Should be tough as nails. Edge retention? Its not VG-10

I am sealing the handle with half stain. And half wood hardener. Should be dry tomorrow, I will post a pic.

Ran it through a fine diamond plate and a soft Arkansas stone to polish up the factory edge correctly. Its rather slicey now
 
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lockdown sourdough… just screwing around with shapes and temps and whatnot. can’t get the crumb right… but the crust and the flavor are spot on.

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Salmon cooked in butter in a skillet and my sauce the everyone calls a hollandaise sauce but isn't. It's just a remove salmon from pan, deglaze with white wine, reduce about a cup of cream by half, add a half pound of softened butter, fold in by shaking the pan, not stirring, finish with a splash of lemon juice and fresh herbs
 
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ExpatAkronite said:
Very nice looking loaf. Fresh starter or one you've been feeding awhile?
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The starter is only about 3 months old.

I've been using it every day / every other day now. The flavor kinda comes and goes for whatever reason. I tried to kick it up with a bit of rye, but I think the rye had the opposite effect of making it more "sour".

I'll post a few picks of a kind of a "batard" I made yesterday here in a bit.
 
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shetuck said:
The starter is only about 3 months old.

I've been using it every day / every other day now. The flavor kinda comes and goes for whatever reason. I tried to kick it up with a bit of rye, but I think the rye had the opposite effect of making it more "sour".

I'll post a few picks of a kind of a "batard" I made yesterday here in a bit.
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Kudos--I can never seem to keep one going more than a month or so (forget to feed it). Have friends with multi-year starters--they seem to get kind of indestructible after awhile.
 
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ExpatAkronite said:
Kudos--I can never seem to keep one going more than a month or so (forget to feed it). Have friends with multi-year starters--they seem to get kind of indestructible after awhile.
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Yeah... mine isn't there yet, I don't think. But if the lockdown here in Shanghai drags on much longer I will also get kind of indestructible, lol. It's a good time to kind of putz around with something like developing a starter.
 
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Bone-in leg of lamb for Easter #2 yesterday. I often fuck up lamb temp, but this was perfect.

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