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Ghost
climber
A long way from where I started
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Nov 21, 2013 - 12:33am PT
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I'm going to have to go old-school and use words rather than pictures.
You could do even more with your words -- like post up the recipe. It sounded really good.
But back to pictures... That turkey a couple of posts above was okay. Not my favorite food, but okay. But, of course, the real purpose of roasting a turkey is to have leftovers. Leftover turkey is one of the finest jumping-off points for a good meal, and here are some of the Seattle Supertopo crew after a meal that started with leftover turkey and is about to devolve (ascend??) to lime-curd pie.
And 24 hours later, I'm sitting here typing this, totally stuffed with Mari's latest creation. A variation on the old Dauphinoise potatos -- with celery root, chanterelles, prosciutto, roasted garlic, gruyere... An out-of-the-park home run on a cold cold night.
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survival
Big Wall climber
Terrapin Station
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Topic Author's Reply - Nov 21, 2013 - 01:27am PT
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Way to go Ghost!
I didn't even take a pic of the incredible posole I made today, but that's ok, it's not the most showy food.
But the magic I eased in there today? You can't take a picture of that anyway...HA!!
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Ghost
climber
A long way from where I started
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Nov 21, 2013 - 11:52pm PT
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I didn't even take a pic of the incredible posole I made today, but that's ok, it's not the most showy food.
But the magic I eased in there today? You can't take a picture of that anyway...HA!!
So true. The potato, celery root, and chanterelle gratin in the photo above your quoted post was unbelievably good. But when you look at the photo, it could be library paste garnished with dog sh#t. The well-used pots, and the tile around the old stovetop lend the photo a warm & cozy air, so even though the food in the dish is white stuff with brown stuff on top, you are predisposed to think "Yum!!!"
In a previous incarnation I ran a graphic design studio, and worked with a lot of very good photographers, one of whom specialized in food. It's the most difficult sub-specialty in the photo business. So yeah, the photos posted in this thread aren't ever going to make it into cookbooks or onto billboards, but the magic shines through in a way that is completely missing from a lot of professional food photography.
Keep posting up. Food is magic, and to channel eKat, we gotta keep the magic alive.
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nature
climber
Boulder, CO
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Nov 25, 2013 - 10:53am PT
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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Nov 25, 2013 - 11:11am PT
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Pow! Right in the pie hole!
Is that a 'phantom' image in your chair, Ghost?
Sandwiches for days, campers!
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nature
climber
Boulder, CO
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Nov 25, 2013 - 11:17am PT
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nice duct taped finger....
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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Nov 25, 2013 - 11:55am PT
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Throwpie got a cranberry heart for that!
He stepped right into my hand as it was going forward with the ordnance.
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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Nov 30, 2013 - 12:47am PT
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Mo' magic.
My first casserole, EVER!
A major success, it's delish, there's lots, and it was easy as fly swatting to make. Easier. I'm looking forward to this left-overs lottery for lunch manana. And probably Sunday.
No spices involved other than liberal Wo Sauce in the mix, and the jalapenos in the cheese on the surface, added in the last eight minutes.
I was trying for a nouvelle cusisinery-like sunset, but all I got was a lame handprint-lookin' dealie.
Yep. Left-overs. In the top five best things about Thanksgiving.
Broncho Billy swears you should check it out! Joe Bob, of course, he's gonna say, "No, go to the drive-in."
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Chaz
Trad climber
greater Boss Angeles area
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Whipped together some leftovers.
Huevos rauncheros
Damn, that was good.
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NutAgain!
Trad climber
South Pasadena, CA
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Jan 22, 2014 - 11:03pm PT
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Can't remember whether this was appetizers or dinner... I'm pretty sure some rosemary potatoes came after this. Oh yeah, some turkey broth kale/carrot/celery soup too. Making myself hungry... need to go shopping right now, this was from a different night. Wish it was right now!
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Chaz
Trad climber
greater Boss Angeles area
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Jan 30, 2014 - 12:46am PT
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Chicago style deep-dish pizza night.
Crust:
Toppings:
Time to cook:
Time to eat:
( I managed to flop it out of the oven without making too big of mess )
I followed a recipe I found on-line ( http://www.pizzamaking.com/dkm_chicago.php ) almost exactly, which is unusual for me. I even weighed out the ingredients. Only thing I did different was instead of rising the dough in the fridge overnight - like the recipe calls for - I put the dough in the dehydrator at 110 for a couple hours to rise. Otherwise I wouldn't have gotten anything to eat until about this time tomorrow.
Next time, I'll add garlic to the tomatoes - a bunch of it. And I'll find some already-sliced Mozzarella, because slicing that stuff is a real pain.
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NutAgain!
Trad climber
South Pasadena, CA
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Jan 30, 2014 - 12:47pm PT
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mmmm.... pizza. Replace the pepperoni with sausage & mushrooms, and then invite me over!
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NutAgain!
Trad climber
South Pasadena, CA
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Jan 30, 2014 - 12:50pm PT
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Last night's experiment: polenta, braised in a sweet and savory pan-asian melange, topped with sauteed kale and winter vegetables.
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Chaz
Trad climber
greater Boss Angeles area
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Whipped some leftovers into a Mexican Pizza tonight.
The crust:
The crust was a Chicago deep-dish style I found online ( http://www.pizzamaking.com/dkm_chicago.php ),
except I substituted a heaping half-cup of corn Masa ( the stuff you make corn tortillas from ) for an equal weight of flour. ( yeah, I weighed everything out on a scale that figures baker's percentages automatically ) I was shooting for a corn tortilla taste with a pizza crust texture.
A few hours, and two rises later, we got dough:
Toppings:
Leftover beans ( from the recipe here: http://www.supertopo.com/climbing/thread.php?topic_id=2306421&msg=2307215#msg2307215 ) :
Colby Longhorn cheese, and some Crema Mexicana ( a heavy sour cream that holds up under baking a hell of a lot better than regular gabacho "Daisy" or equivalent sour cream ) :
Leftover ground beef taco meat:
I dribbled some Bufalo Clasica taco sauce on the meat, layed down a layer of grated Mozzarrella ( it IS a pizza ) and added roasted and peeled New Mexico chiles on top ...
... before covering the whole works with burning charcoal:
After almost an hour, it smelled like it was done.
( DON'T ever lift the lid to check a Dutch oven. You'll lose all your heat. You cook by smell. If it smells like it's cooking, it's cooking. If it smells like it's done, it's done. If it smells like it's burnt, well, it's burnt, and you should have pulled it when it smelled like it was done )
Looked like it was done, too:
1/8th with leftover rice ( careful, plate is hot ) :
( serving suggestion )
This turned out good. I'll make it again.
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Moquah
Trad climber
Carson City Nevada
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That Polenta looks amazing!!
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Chaz
Trad climber
greater Boss Angeles area
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Feb 26, 2014 - 12:23am PT
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Dutch Oven Lasagna
( serving suggestion )
The new ten-inch DEEP Dutch Oven keeps me from burning the cheese on the underside of the lid.
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Chaz
Trad climber
greater Boss Angeles area
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420 Loaf.
I make one of these every week or so. This is how I do bread.
Ingredients:
This one is called 420 Loaf because the recipe is built around 42.0 ounces of flour. All my recipes are kept in my head, so I find a way to remember each one.
This scale has a "Baker's Percentage" function, which is way helpful. Instead of breaking out a paper and pencil to figure the hydration percentage, this scale will do it automatically. Today, what I want is 62.5% hydration. I just add water until the scale says it's enough.
Then it's mixing time.
This mixer saves me about twenty minutes every time I make bread or pizza crust. I should have got one of these years ago.
After two rises, and about two hours, it's time to cook.
How do we cook this 420 loaf? Do we fry it? No no no. Do we grill it? No no no. We smoke it, mon. Or it gets baked. ( apologies to Nat E. Dred )
I give it 40 minutes before I check it, unless it smells like it's done sooner.
That looks about right:
There you have it. The 420 Loaf.
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Vitaliy M.
Mountain climber
San Francisco
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A friend and I made this pizza on a climbing trip. It was really good!
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