Wrapped in foil, baked 3 hours at 300 degrees. Unwrapped, basted with Sweet Baby Ray's BBQ sauce, baked another 30 minutes at 400 degrees.
My good friend, and dearly departed friend, Dennis Getto, food critic for the Milwaukee newspaper, would be deeply disappointed. These ribs are fall off the bone tender, and he always said you should have to chew the meat off the bones.
Maybe next time, I can live up to his expectations.
Maybe.
Crab dip, pigs in blankets, and other goodies.
Wish I was there to share.
https://www.epicurious.com/recipes-menus/the-best-sourdough-pancake-is-sourdough-crepe-article
I have to try this because I am always looking for ways to use up sourdough starter.
https://www.bonappetit.com/recipe/tequila-beer-and-citrus-cocktail
Tequila, beer, and citrus are three of my favorite things in the world.
Not in the same glass.
Sliced up one Russet potato, made two batches to avoid crowding.
OK, but this is not McDonalds. Just sayin'
I should have taken the photo before we ate half the pan.
It sure looks good to me.
Good, but not as good as bacon from my preferred sources like Nueske's, Ray's Butcher Shoppe, etc.
Sourdough crust.
Very yummy.
One pound loaf. This is a very compact loaf, so next time, I would probably increase it to a 1.5 pound loaf.
They reported it was good. Sure looks good.
Apologies for eating half the pizza before I took the photo.
Not Ann's but the closest to Ann's I have ever made.
1 cup sourdough starter
1t salt-free Italian dried herb mix
1t salt
2t sugar
2T avocado oil
1 + 1/2 cups bread flour
1 packet instant yeast
Passed the poke test, but the finished dough was a little sticky, so added a sprinkle of flour.
Turned out great. Will make again.
Intended as a condiment for sausages, steak, pork loin, chicken breast, etc.
https://food52.com/blog/25831-how-garlic-gives-sauce-more-flavor
Butter. Garlic. Pasta. It does not get much simpler than that.
38 degrees and a stiff breeze, not ideal weather for grilling.
https://www.epicurious.com/recipes-menus/christmas-slab-biscuits-sweet-or-savory-article
This recipe is substantially different from the recipe I normally use, a Betty Crocker recipe that uses Crisco.
I want to try them.
Tallest one pound loaf we have made so far.
I would rate it as a very good generic white bread.
Excellent.
Why is there sausage (yes, that is sausage, not pepperoni) on only half of the pizza?
Because one of us does not want sausage on her pizza.
Unfortunately, I cannot find the link to the dough recipe. Go figure.
But here are his tips for making pizza.
https://www.bonappetit.com/story/best-homemade-pizza
His pizza dough turned out excellent, but I was skeptical because any guy that tells me that beer does not go with pizza is suspect. Just sayin'.
https://www.epicurious.com/recipes/food/views/nashville-hot-halibut-sandwich-matty-matheson
I will probably not get to Nashville any time soon so I might have to make this at home.
Baked at 350 degrees for 25 minutes in foil with butter and Penzey's salt-free Sunny Spain herb mix.
Very good.
I had to add an extra 1/4 cup flour to get the right dough consistency.
I also added an extra 1/4 teaspoon salt just because.
Here is the modified recipe:
1 pound loaf
1 cup warm beer (I used Spotted Cow by New Glarus)
1T butter (room temperature, cut into small pieces)
1t salt
1T sugar
2 1/4 cups bread flour
1 packet instant yeast
I used the medium crust setting.
Good results, I would make this again.
Very tasty.
Very good slathered with real butter and jam.
In this case, the jam was from American Spoon.
https://www.kingarthurbaking.com/recipes/bread-machine-sourdough-bread-recipe
More like classic white bread.
