What's Cooking?

[Benito]

Prosciutto Whipped Ricotta Rosé Sourdough Pizza with Onions and Spinach. The pizza sauce is a homemade sauce using a can of San Marzano tomatoes, wine and cream. The sourdough crust uses 10% of the flour, which is whole spelt, made as a tangzhong to pregelatinize the starch thus helping retain more moisture in the crust during the long baking process in a home oven.

The last photo is my sixth batch of homemade miso, now at about 1 year of fermentation. Because we still have more than enough miso from the fifth batch to use, I’ll let this go even further probably to 18-24 months of total fermentation.

 

[artyboy123]

Wow I'm back on this thread! So many missed post...

Time for me to re post now

 

[artyboy123]

Hey guys and gals I haven’t been posting much since 1 Bloor West essentially reaches super tall height. My photos of it just aren’t great anymore.

I do love baking though and have taught myself sourdough baking and for several years have been creating my own formulas for bread. I haven’t used a recipe written by anyone else for bread in years.

Here is a loaf I baked today. View attachment 673871View attachment 673872View attachment 673873View attachment 673874
This is my black sesame seed 100% stoneground whole wheat sourdough Hokkaido milk bread. I rarely use commercial yeast in my breads. Instead my loaves are leavened using my sourdough starter I created years ago. The black sesame component is ground and added to the dough once the gluten is well developed. If you’re interested in more details you can see my spreadsheet and instructions in my blog post here https://www.thefreshloaf.com/node/76699/100-whole-wheat-black-sesame-sourdough-hokkaido-milk-bread

Benny

@Benito

As Jesse Pinkman from Breaking Bad would say "You're a god-damn artist! This is art, Mr. White!"

wow, the bread is just purely out of this world!

 

[artyboy123]

@Northern Light @Benito fellow foodies here @GenerationLee @AlbertC

Haha my long time due of oversharing my culinary!!!

What I cook for family and parties and catering haha (keep in mind, I had some assistance) so i still contibute like 50% of work!

Above is made by me! Chinese Seasame Chicken Soup noodle, stir fry spinach with soy sauce!

And i made some braised Pork Heart as a side dish haha

homemade sushi roll and generous serving of salmon sashimi (made by my brother in law!)

I made the stir fry cabbage with bacon very delicious on the right side of the photo!

The rest above was generous cooked by my friend haha which had Hainanese Chicken, spicy eggplant and i think someone bought Popeyes Fried chicken LMAO!

A catering gig I made so the above food name is written in the photo!



And below is what I eat for myself or I cook for friends simple meal lol

Pork & Holy Basil Stir-fry (Pad Kra Pao) Thai Style​

A good Juicy deli style Ham sandwich!

Taiwanese-style Beef soup with rice on the side!

This is called Mohinga a burmese noodle dish using fish broth and chickpea gravy! it was super tasty


I try to cook with leftover in the fridge or tasty and use up anything.

 

[Northern Light]

@artyboy123

Looking good above................The Mohinga (read recipes) looks like a fair bit of work....... also I'm not generally enthused by Catfish.

4 Tbsps of Fish Sauce seems to be a consensus. I consider that some very aggressive funk.

****

I quite enjoy Taiwanese Beef Noodle Soup. Braising Beef Shank is a time commitment but great flavour. I've taken to leaving most of the Shaoxing Wine out as I find it aggressively salty. Are there lower sodium versions out there?

 

[artyboy123]

@artyboy123

Looking good above................The Mohinga (read recipes) looks like a fair bit of work....... also I'm not generally enthused by Catfish.

4 Tbsps of Fish Sauce seems to be a consensus. I consider that some very aggressive funk.

****

I quite enjoy Taiwanese Beef Noodle Soup. Braising Beef Shank is a time commitment but great flavour. I've taken to leaving most of the Shaoxing Wine out as I find it aggressively salty. Are there lower sodium versions out there?

@Northern Light

For the above Mohinga recipe, I used canned tuna I had in my house at the time! It worked better!

nah, I eyeballed and only use like 2 tbsps of fish sauce!

As for many recipe, If you want less sodium overall....i always use less seasoning or don't salt at the end or add more water than the recipe asks for!