Food and Recipe's

The Patriot said:
Bacon wrapped scallops are amazing though, especially if they have a bit of a breading crust on them.
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Yeah ... it's good. I do sear them in bacon fat (and save the lardons that I rendered as garnish). If I go breaded I go full on fried.
 
I made my first loaf of bread from the heirloom stone ground wheat flour. This was a 50/50 blend of artisan bread flour and heritage blend from Hayden flour mills. It came out pretty good! This was a no-knead method I found on YouTube. Just water, flour salt and yeast.

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The Patriot said:
I made my first loaf of bread from the heirloom stone ground wheat flour. This was a 50/50 blend of artisan bread flour and heritage blend from Hayden flour mills. It came out pretty good! This was a no-knead method I found on YouTube. Just water, flour salt and yeast.

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Nice. I need to get some of that low-processed flour. Supposed to be light-years better than the high processed standard flour. I've got a bread maker that works great.

Try this next time - add a tsp or finely groound black pepper to the mix. I've done that before and it works great.
 
Lord Chevy said:
Nice. I need to get some of that low-processed flour. Supposed to be light-years better than the high processed standard flour. I've got a bread maker that works great.

Try this next time - add a tsp or finely groound black pepper to the mix. I've done that before and it works great.
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I will try that. Yeah I've been looking into this stuff for a while. Trying to recreate breads from Midieval times and before... back when it used to be really good for you. I hope to find a grower/miller more local so I can get this stuff without the shipping costs. I bought three varieties from Hayden Mills, the two i mentioned and an all purpose flour.

I bet that pepper in the bread would be great for dipping in a good olive oil, or hummus.
 
The Patriot said:
I will try that. Yeah I've been looking into this stuff for a while. Trying to recreate breads from Midieval times and before... back when it used to be really good for you. I hope to find a grower/miller more local so I can get this stuff without the shipping costs. I bought three varieties from Hayden Mills, the two i mentioned and an all purpose flour.

I bet that pepper in the bread would be great for dipping in a good olive oil, or hummus.
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You'll like this


View: https://youtu.be/YtWokSMmC3Q


FYI - dry spices work well. My favorite two are black pepper and onion powder (or a mix).

Another favorite from my youth


View: https://youtu.be/KMWrk_94L8Y
 
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