Cookin again

[ScottDeWar_jr]

My post about cubans was supposed to say wickles wicked pickles. And autocorrect tried to change it again, but I caught it this time.

 

[Zardnaar]

Thought I would try and make a smash burger inspired by Oklahoma Onion burger.

Sauce. Mixed tomato, sweet onion aioli, Chipotle and mustard togather.

1/4 pounder patties smash on a fry pan. Onions on top then flipped.

Added lettuce and cherry tomatoes on a grilled bun.

It was awesome. Going to try and do the thin cut onions and ready thin beef and attempt something similar to Motz Hamburger America Oklahoma Burger.

Practicing for Christmas.

 

[overgeeked]

Decided to make pitas on a lark and they turned out pretty good.

Pita Bread

Makes 2-3 pitas

250g bread flour
7g yeast
5g salt
160ml water

Bring the dough together.

Flatten out a bit and fold the edges into the middle several times. Knead for 3-4 minutes.

Cover and prove until doubled. About 1 hour.

Preheat oven to the highest temp it will go. Mine tops out at 500°F.

Cut into 2-3 equal pieces. Form into balls. Roll each out into a thin oval or round.

Bake for 7-8 minutes on a parchment paper-lined baking sheet.

They will puff up about halfway through. They’re supposed to. Let them cool on a wire rack. Don’t deflate the pitas until you have to for use or storage.

 

[prabe]

Decided to make pitas on a lark and they turned out pretty good.

Pita Bread

Makes 2-3 pitas

250g bread flour
7g yeast
5g salt
160ml water

Bring the dough together.

Flatten out a bit and fold the edges into the middle several times. Knead for 3-4 minutes.

Cover and prove until doubled. About 1 hour.

Preheat oven to the highest temp it will go. Mine tops out at 500°F.

Cut into 2-3 equal pieces. Form into balls. Roll each out into a thin oval or round.

Bake for 7-8 minutes on a parchment paper-lined baking sheet.

They will puff up about halfway through. They’re supposed to. Let them cool on a wire rack. Don’t deflate the pitas until you have to for use or storage.

When my wife was baking more, she did pitas at least once, and IIRC they came out well. I don't remember how she heated them, to be honest--she might have used a skillet. I know she was cooking English muffins on our big griddle.

 

[Zardnaar]

When my wife was baking more, she did pitas at least once, and IIRC they came out well. I don't remember how she heated them, to be honest--she might have used a skillet. I know she was cooking English muffins on our big griddle.

I've done them all sorts of ways. Used to make them in a restaurant.

Big oven, wood fire, flat on a fry pan. If it works and you're happy who cares.

Usually we just buy it. Convenient.

Could probably bbq it

 

[prabe]

Big oven, wood fire, flat on a fry pan. If it works and you're happy who cares.

Yeah, I suspect you just need hot.

 

[Zardnaar]

Yeah, I suspect you just need hot.

Pretty much. If you use a fry pan do it dry.

 

[Zardnaar]

Oklahoma burger kind of evolved into a onion smash burger with some fillings.

Don't have the right equipment. But smash burger, onion on top, flip onto onion, add cheese so it cooks on the burger and lightly grill the buns and add them on top absorbing onion steam works.

 

[CleverNickName]

You know what? Sometimes you just want a danged roasted chicken, and the grocery store just so happens to have whole roasters on sale. And when the stars align like that, you might as well roll with it.

ROASTED CHICKEN
(Dry-brine method)

Ingredients:

• 1, four pound whole chicken
• 1 Tbsp. salt
• 1 tsp. paprika
• 1 tsp. cumin
• 1/2 tsp. black pepper
• 3 or 4 cups of your favorite root vegetables, peeled and chopped (I used carrots, potatoes, rutabaga, and beets.)
• 2d4 sprigs of your favorite herbs (I used rosemary, thyme, and sage.)
• 1 lemon, sliced in half all fancy-like.
• Olive oil or melted butter.

Instructions:

1. Remove the giblets and liver from the chicken, and trim any loose skin or excess fat. Set these aside for gravy or stock, or just discard them if you don't like 'em.
2. Wash the chicken under cold running water, then pat dry.
3. Combine the salt, paprika, cumin, and black pepper. Rub this all over the chicken, inside and out, then place the chicken on a platter and store it in the refrigerator, uncovered, for 24-48 hours. Truss the bird with twine if you're into that sort of thing.
4. Remove the chicken from the fridge, and let it rest uncovered for 1 hour.
5. Preheat your oven to 425°F.
6. Cover the bottom of a casserole dish with the root vegetables, and drizzle them with olive oil or melted butter. Add the fresh herbs, then add the whole chicken on top of it all. Tuck the lemon halves into the sides of the dish.
7. Brush the chicken with olive oil or melted butter.
8. Bake the chicken for 20 minutes at 425°F, then turn the oven down to 350° and roast the chicken for 90 minutes or until an instant-read thermometer reads 165°F at the thickest part of the bird.
9. Remove from oven and rest for 10 minutes, then carve it up. Be sure to squeeze the lemon over the roasted root vegetables before spooning them up too.

 

[trappedslider]

Did my own teriyaki chicken and sticky white rice. I used the panda express teriyaki sauce and 2 cans of chicken chicken from walmart. Put the chicken and the sauce into a pot to heat it up while the rice was heating up in the microwave. It was good