Message from Marlow in MacGuyver - Skills & Academics #cooking

2017-08-02 02:58:27 UTC  

Are Brussel sprouts trad

2017-08-02 02:59:00 UTC  

You jest. They are the tradest.

2017-08-02 02:59:23 UTC  

They're really good I've discovered

2017-08-02 02:59:43 UTC  

Never had them growing up, but just sautéed in olive oil with salt and pepper they're great

2017-08-02 03:15:27 UTC  

I love brussel sprouts

2017-08-02 03:15:47 UTC  

That looks delicious. What's the protein? Chicken?

2017-08-02 03:19:19 UTC  

Pork chops!

2017-08-02 03:55:25 UTC  

ugh. I could go for a nice thick cut fried pork chop right now

2017-08-02 03:55:34 UTC  

with mashed potatos

2017-08-02 04:00:50 UTC  

Cooked that individual with some thyme and butter, scraped the bits with some red wine vinegar and olive oil

2017-08-02 04:29:36 UTC  

this is a public channel. don't talk like that ☺

2017-08-02 15:38:57 UTC  

Freestyle sourdough experiment, measuring nothing and just doing it by eye/feel.... turned out great!

2017-08-02 16:00:14 UTC  

That looks great @Marlow sourdough is the best bread!

2017-08-02 16:00:56 UTC  

I let it proof overnight at room temperature... I think long proofing time is the secret to great bread

2017-08-02 16:02:32 UTC  

it's a delicate balance tho, depending on the yeast you use, it could proof too quickly and then "fall" and you get bread that has a tight, dense crumb, which is not good. You want air pockets, and depending on your preference, you want them big, but now so big it becomes difficult to spread stuff on it

2017-08-02 16:03:28 UTC  

but yeast cultured in your own sourdough starter is usually more robust than store-bought "active dry yeast" or even instant or rapid rise yeast, which is more suitable for bread machines.

2017-08-02 16:03:53 UTC  

the key ingredient in any good bread is time.... you gotta have patience every step of the way

2017-08-02 16:05:40 UTC  

Marlow needs his own cooking channel, or maybe an I.E. farmers market.

2017-08-02 16:06:04 UTC  

Also, you're going to need to call upon the wisdom of your ancient European ancestors to get it right... bonus points if they're French

2017-08-02 16:07:14 UTC  

It's fun tho. I suggest everyone who isn't celiac to try it!

2017-08-02 16:11:04 UTC  

@snakob95 I was thinking about doing something like that, but an overall "lifestyle and life philosophy" channgel

2017-08-02 16:11:29 UTC  

it would be pretty cool, but it would take a lot of time

2017-08-02 18:15:30 UTC

2017-08-02 18:15:52 UTC  

Fresh honey veggies cheese and mead from farmers market in the Adirondacks

2017-08-02 18:16:07 UTC  

Buy local not global fight Monsanto

2017-08-02 18:20:32 UTC  

@Alexander B. - SC I also got some fresh mako shark any suggestions?

2017-08-02 20:07:12 UTC  

The meade is incredible my god

2017-08-02 22:21:26 UTC  

There's good mead in New York for some reason

2017-08-02 22:21:32 UTC  

All those upstate apiaries

2017-08-02 23:05:27 UTC  

My reading is telling me it's comparable to swordfish, which would make it perfect for searing/grilling. @Louis Loire - NY

2017-08-02 23:06:27 UTC  

A nice medium/medium well should be a good cook

2017-08-02 23:07:06 UTC  

Don't forget to hit it with lemon juice and butter afterwards 😋

2017-08-03 02:07:14 UTC  

I grilled it up with garlic and lemon was amazing

2017-08-03 02:07:35 UTC  

And yeah tons of dairy and honey farms up here

2017-08-03 18:48:54 UTC  

You all ever try the Dansk Mjod? Danish mead...

2017-08-03 18:49:51 UTC  

Yeah drink it all the time

2017-08-03 18:50:00 UTC  

Love the viking blood one

2017-08-03 18:50:09 UTC  

Its my favorite from the ones ive tried so far.

2017-08-03 18:50:14 UTC  

Danish mead is different as it has hops added

2017-08-03 18:50:14 UTC  

I like them all honestly haha.

2017-08-03 18:50:42 UTC  

I like the hops added. Gives it a little different taste