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91
General Discussion / Re: Red Beans Monday Again and Homemade Rolls!
« Last post by akruckus on February 27, 2024, 12:37:00 PM »
Rolls look good to me, Sweet yeast? butter or just basic flour water sugar salt? I'm big into no kneads and sourdoughs that bulk ferment all day then fridge proof overnight and bake the next morning
92
General Discussion / Red Beans Monday Again and Homemade Rolls!
« Last post by Cajunate on February 27, 2024, 08:43:32 AM »



Yesterday morning I put a pot of red beans to cook for dinner last night.

These must've been fresh beans as they didn't take as long as usual to cook.





During the afternoon I decided to make some fresh homemade rolls to go with dinner.


The picture of the dough when I put it to rise didn't transfer but here one of the risen dough.




A few hours later I made shaped the rolls and set them aside to rise again.

These are not my best.





After baking and brushed with melted butter.





Time to eat!





These were some awesome red beans and rolls!!!









93
General Discussion / Re: Sunday Calzones
« Last post by cookiecdcmk on February 26, 2024, 03:44:27 PM »
Cajunate:  I really enjoy your posts, not only the pictures but the how-to's.  When I want to make a new meal, I cannot think of what to do.  Then I look at your varied meals, and it looks like a gourmet magazine or 5 star restaurant food.  Keep up the good work.
94
General Discussion / Sunday Calzones
« Last post by Cajunate on February 26, 2024, 11:13:30 AM »



Yesterday about noon I mixed some pizza dough for calzones for dinner.

After about an hour and a half later here's what it looked like.





Next I saute'd some slice peppers and onions and browned some Terranova's Italian sausage.





Don't have pictures of every step as I was also doing other things but here's two of the six I ended up making.


They were all different from pepperoni and mozzarella cheese to Italian sausage with peppers, onions and cheese.


They didn't come out perfect but they sure as heck tasted really good!





All of the crimped edges came undone. Oh well, I guess I'll have to do this again soon.





This was served with a nice salad and much enjoyed!










95
General Discussion / Re: Just a Little Louisiana Charcuterie Lunch
« Last post by Ka Honu on February 25, 2024, 08:21:42 PM »
Quote from: teesquare on February 25, 2024, 12:45:18 PM
I love good hothead cheese...

No surprise there (and it will do you no good to claim it as a Spellcheck mistake).

Jus' sayin'...
96
New Member Introductions / Re: New Member
« Last post by Harald on February 25, 2024, 07:55:36 PM »
Quote from: TMB on February 25, 2024, 05:15:01 PM
Hi Harald and welcome to the forum.   The Tommy Ring is a 4 in tall cake run that raises the basket up from the bottom this get the food out of what I call the dead zone.   See the SRG and The Big Easy heat the chamber to produce infrared to cook with.  The problem is the heat element leaves a small space that I call the dead spot ,  very little heat so by raising up the basket you get into the sweet spot    So that is the Tommy Ring in a nut shell.

Ah I see, I will have to give that a try sometime.
97
New Member Introductions / Re: New Member
« Last post by pmillen on February 25, 2024, 05:44:17 PM »
Welcome aboard.  I don't have an SRG or a Big Easy, so I'm no help to you but I recalled this post that you may find useful.
98
New Member Introductions / Re: New Member
« Last post by TMB on February 25, 2024, 05:15:01 PM »
Hi Harald and welcome to the forum.   The Tommy Ring is a 4 in tall cake run that raises the basket up from the bottom this get the food out of what I call the dead zone.   See the SRG and The Big Easy heat the chamber to produce infrared to cook with.  The problem is the heat element leaves a small space that I call the dead spot ,  very little heat so by raising up the basket you get into the sweet spot    So that is the Tommy Ring in a nut shell.
99
General Discussion / Re: Just a Little Louisiana Charcuterie Lunch
« Last post by teesquare on February 25, 2024, 12:45:18 PM »
I love good hothead cheese, scrapple, souse and even liver mush.  Only have so much time...why not try something new when you can? ;)
100
New Member Introductions / Re: New Member
« Last post by Cajunate on February 25, 2024, 10:36:38 AM »
Welcome from southeast Louisiana!
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