Message from Marlow in MacGuyver - Skills & Academics #cooking
You jest. They are the tradest.
They're really good I've discovered
Never had them growing up, but just sautéed in olive oil with salt and pepper they're great
I love brussel sprouts
That looks delicious. What's the protein? Chicken?
ugh. I could go for a nice thick cut fried pork chop right now
with mashed potatos
Cooked that individual with some thyme and butter, scraped the bits with some red wine vinegar and olive oil
this is a public channel. don't talk like that ☺
Freestyle sourdough experiment, measuring nothing and just doing it by eye/feel.... turned out great!
I let it proof overnight at room temperature... I think long proofing time is the secret to great bread
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
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.
the key ingredient in any good bread is time.... you gotta have patience every step of the way
Marlow needs his own cooking channel, or maybe an I.E. farmers market.
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
It's fun tho. I suggest everyone who isn't celiac to try it!
@snakob95 I was thinking about doing something like that, but an overall "lifestyle and life philosophy" channgel
it would be pretty cool, but it would take a lot of time
Fresh honey veggies cheese and mead from farmers market in the Adirondacks
Buy local not global fight Monsanto
@Alexander B. - SC I also got some fresh mako shark any suggestions?
The meade is incredible my god
There's good mead in New York for some reason
All those upstate apiaries
My reading is telling me it's comparable to swordfish, which would make it perfect for searing/grilling. @Louis Loire - NY
A nice medium/medium well should be a good cook
Don't forget to hit it with lemon juice and butter afterwards 😋
I grilled it up with garlic and lemon was amazing
And yeah tons of dairy and honey farms up here
You all ever try the Dansk Mjod? Danish mead...
Yeah drink it all the time
Love the viking blood one
Its my favorite from the ones ive tried so far.
Danish mead is different as it has hops added
I like them all honestly haha.
I like the hops added. Gives it a little different taste
Yeah it makes it less like a wine