Iron Chef WAYCT - What Are You Cooking Today

[Jett129]

Agree with everything you guys said and you @mclaincausey have been my Mezcal Sherpa since day one.

[goosehd]

Poolish preferment:

Thanks G!

[mclaincausey]

Whachu gettin into with that @goosehd ?

[goosehd]

The bread that was a hit during the pandemic.  Giles worked me through a loaf while I was there and it’s something I want to add to the diet and move away from store bought breads if possible.  The kids may not like it (we’ll see) but I’ll still make it for Laura and I.

[goosehd]

First attempt unsupervised and need to work on the surface tension.  Tomorrow morning I’ll cut it open to see how it turned out.

[Jett129]

No way I could wait until tomorrow morning. Whenever I take food out of my smoker,it's torture while you're letting the food rest,because it,just,smells so good. I have to at least taste it.

[ROman]

Everybody's preps look great. I'm doing a dry brine, which I usually do. No photos yet, but I will post tomorrow, depending on how much I drink. Happy Thanksgiving….,.

[Giles]

@goosehd:

First attempt unsupervised and need to work on the surface tension.  Tomorrow morning I’ll cut it open to see how it turned out.

I think that looks great, did you have trouble creating the surface tension, I cant tell from looking at the loaf?  Get a vid of @Chap doing it, he's the master…..

[Chap]

@Giles:

@goosehd:

First attempt unsupervised and need to work on the surface tension.  Tomorrow morning I’ll cut it open to see how it turned out.

I think that looks great, did you have trouble creating the surface tension, I cant tell from looking at the loaf?  Get a vid of @Chap doing it, he's the master…..

Awesome @goosehd if I think of my first attempts  everything I know about baking bread I learnt from Mr Padmore and Mr Forkish

[goosehd]

Actually turned out better than I thought it would:

Thank you so much for the lesson.  Now time to work on technique. 

[Giles]

Looks pretty good, well done.  I think you have large holes in the middle because you did not leave enough time for bulk fermentation. I leave mine until it's given up increasing in volume (hence the marker pen marks on the side of my fermentation bowl)….

[goosehd]

I was curious about why that happened.  I felt my yeast was slow to act yesterday and I was trying to stick to the 30:30:60 times instead of going by size and feel.

It’s tastes good but just a little dense.

[Alex]

Out the brine, and getting to room temp

Stuffed with a sausagemeat stuffing I forgot to photograph

I have got a litre of turkey stock and some herbs and veg in the pan under it, going to wrap in foil and steam to start then uncover and pump the heat to try and brown the skin

[Jett129]

May the Force be with you! Good luck.

[goosehd]

Laura made a pot roast:

[ROman]

My typical Thanksgiving, starts with Butternut Squash soup.   Dining room table, not shown kitchen table.    Mashed potatoes and Brussel sprouts.  Sausage Dressing / stuffing /  filling. it wasn't in the bird.    Spoon bread / corn casserole.    Turkey      Cucumber salad    Williamsburg salad.    Not pictured was all the drinks and Pumpkin Pie.

[ROman]

I say this every year, that you put in about 2 days of prepping / cooking for this meal, and your finished eating it in about 45 minutes, maybe less excluding the desert. But it still is my favorite holiday.

[endo]

that looks very good @ROman happy Thanksgiving

[Alex]

Turkey was good, would definitely do the method I used this year again

[neph93]

I loved looking at all this. Regardless of the historical issues, a winter feast is never wrong and the food always makes my mouth water.