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Discussion in 'V.C.'s Parlor' started by Papa Joe, Mar 15, 2019.
Hoping to do some Soda bread tomorrow night with copious amounts of Guinness...
Pinto's cooked in the crock pot with ham hock, onions, salt and pepper with fried taters and corn bread. It takes a lot longer to cook them at 6500'. We let'em simmer over night on low. We have them the next night too...that's when the gas kicks in.
Mmmmmmm love me some beans and ham. I also like charo beans, throw in a couple tomatos, onions, jalapeno and cilantro, refried beans, then chili bean style. I am a pinto bean conisuier.
I make a mean bread myself. It's the famous no-knead recipe. It's fun experimenting with different recipes and have tested several including whole wheat varieties. I add a local fresh cheese with a combination of sundried tomato, olives/capers or mushrooms topped with toasted sesame seeds.
Here is one from last week. I let the dough ferment for 12 hours before baking in a preheated oven for 1 hour:
I've never tried bread..That looks good..
I wish my wife had left her recipe for bread..It was world class..
Hope you enjoyed your meal though!! Oh, and the bread - some people can't be bothered with making bread, but this No-Knead recipe is so simple it should be a crime!
One of the benefits of working in the family bakery. Wheat, Rye, Italian, white, sourdough.Not to mention corn bread, corn muffins, Irish soda bread, scones, hot cross buns,etc.