PILOT SPIN
Spin Zone => Spin Zone => Topic started by: Little Joe on December 03, 2020, 12:10:24 PM
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Here's a simple starter.
I like to heat a little vegetable oil in a skillet and lightly brown some onions. Then I throw in some cherry tomatoes (halved or not) and add some salt, pepper, garlic and some herbs (fresh, if I have it) like oregano or parsley and jalopeno. It only takes a few minutes and I can throw it over pasta or fish or some other roasted vegetables. I might brown some diced chicken with the onions. Or I might even eat it plain. It is a very versatile side.
I don't think I have ever measured an ingredient except back in the day when I baked bread.
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Start your favorite white bread dough. Something neutral without lots of additives. At the end of the first rise heat up a heavy cast iron skillet, pan, or griddle on a medium high heat source. No oil.
Punch down your dough, and divide into pieces about 1 ounce each. Roll out each piece as thin as you can. When you're done with the last one go back and roll the first one again, allowing the dough to rest will make it easier to roll out. Once fully rolled out put the dough on an overturned mixing bowl, I use a stainless steel one. Flour the bowl if your dough is wet. Pull and stretch the dough over the mixing bowl until it is so thin you could read a newspaper through it. Then onto the cast iron it goes, for about 30 seconds on the first side. You'll know you're done when little bubbles emerge from the bread, flip it and give it 20-30 seconds more on the other side. this is hands down the best wrap you will ever see. It puts tortillas and pitas to shame. Here's a video describing how to make it:
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Start your favorite white bread dough. Something neutral without lots of additives. At the end of the first rise heat up a heavy cast iron skillet, pan, or griddle on a medium high heat source. No oil.
Punch down your dough, and divide into pieces about 1 ounce each. Roll out each piece as thin as you can. When you're done with the last one go back and roll the first one again, allowing the dough to rest will make it easier to roll out. Once fully rolled out put the dough on an overturned mixing bowl, I use a stainless steel one. Flour the bowl if your dough is wet. Pull and stretch the dough over the mixing bowl until it is so thin you could read a newspaper through it. Then onto the cast iron it goes, for about 30 seconds on the first side. You'll know you're done when little bubbles emerge from the bread, flip it and give it 20-30 seconds more on the other side. this is hands down the best wrap you will ever see. It puts tortillas and pitas to shame. Here's a video describing how to make it:
That looks really good. I’d like to pile hummus on it. Also I agree with him about salt and pepper on BLT, makes a huge difference. Or at least pepper if your bacon is already really salty.
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That looks really good. I’d like to pile hummus on it. Also I agree with him about salt and pepper on BLT, makes a huge difference. Or at least pepper if your bacon is already really salty.
It does look good. I might have to try that, but speaking of salt, when making the dough, he said "add a little salt" then it looked like he poured a big handful of salt. That looked about like the amount of salt I eat in a week.
Your turn Rush.
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It does look good. I might have to try that, but speaking of salt, when making the dough, he said "add a little salt" then it looked like he poured a big handful of salt. That looked about like the amount of salt I eat in a week.
Your turn Rush.
However much salt does your recipe. Any white bread recipe will do, I don't think it would be as good with whole wheat. The texture is the thing here. And yes, as soon as I make a load I make hummus.
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It does look good. I might have to try that, but speaking of salt, when making the dough, he said "add a little salt" then it looked like he poured a big handful of salt. That looked about like the amount of salt I eat in a week.
Your turn Rush.
Here’s what I’ve been having for lunch lately:
Cream cheese and olive sandwich.
Take a good chunk of original Philadelphia cream cheese out of the fridge and microwave it just a few seconds, just to soften and take the chill off.
Get some Goya “salad olives” which are just green pimento stuffed olives but already chopped up. Take enough out of the jar to cover a slice of bread, drain thoroughly, put in a small bowl and zap them too just enough to take off the chill from the fridge, not enough to cook them.
Toast 2 slices of bread of your choice. Spread half the cream cheese on one slice, top with all the olives, and spread the rest of the cream cheese on the other slice and put together. Cut sandwich in half and enjoy!
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Here’s what I’ve been having for lunch lately:
Cream cheese and olive sandwich.
Take a good chunk of original Philadelphia cream cheese out of the fridge and microwave it just a few seconds, just to soften and take the chill off.
Get some Goya “salad olives” which are just green pimento stuffed olives but already chopped up. Take enough out of the jar to cover a slice of bread, drain thoroughly, put in a small bowl and zap them too just enough to take off the chill from the fridge, not enough to cook them.
Toast 2 slices of bread of your choice. Spread half the cream cheese on one slice, top with all the olives, and spread the rest of the cream cheese on the other slice and put together. Cut sandwich in half and enjoy!
Damn! That sounds good.
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Here’s what I’ve been having for lunch lately:
Cream cheese and olive sandwich.
Take a good chunk of original Philadelphia cream cheese out of the fridge and microwave it just a few seconds, just to soften and take the chill off.
Get some Goya “salad olives” which are just green pimento stuffed olives but already chopped up. Take enough out of the jar to cover a slice of bread, drain thoroughly, put in a small bowl and zap them too just enough to take off the chill from the fridge, not enough to cook them.
Toast 2 slices of bread of your choice. Spread half the cream cheese on one slice, top with all the olives, and spread the rest of the cream cheese on the other slice and put together. Cut sandwich in half and enjoy!
I don't think I'm allowed to like that. (but it sounds wonderful).
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(https://i2.wp.com/hardnoxandfriends.com/wp-content/uploads/2020/12/tb13.jpg?resize=510%2C1024&ssl=1)
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Cream cheese and olive sandwich.
I spent one week eating cheese sandwiches, but I used a harder cheese. Two slices home made sourdough bread, two slices cheese (whatever suits your fancy) and about a tablespoon of home made Mango chutney spread out on the cheese. You've never had anything so good.
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I spent one week eating cheese sandwiches, but I used a harder cheese. Two slices home made sourdough bread, two slices cheese (whatever suits your fancy) and about a tablespoon of home made Mango chutney spread out on the cheese. You've never had anything so good.
I love mango chutney! I've never made homemade and I have trouble finding a good source. The best I ever had was at a restaurant on Lake Constance at the foot of the Alps, I don't remember if it was in Germany, Austria or Switzerland. This was in 1972. I've never been able to find equal to that.
I make grilled cheese with cheddar. Adding mango chutney to that sounds fantastic.
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Here is one of my favorite shrimp appetizers:
Peel and devein about a pound of medium shrimp.
coat the shrimp with a mx of olive oil, minced or crushed garlic and a little dried oregano and basil. Put in a greased baking dish. I use a glass dish and spread some light vegetable oil with a paper towel. It doesn't leave the residue spray cans of oil do.
Spread the shrimp in a single layer and sprinkle with salt, pepper and a generous helping of grated parmesan cheese.
Bake at 400 for about 6-8 minutes.
splash with a little lemon juice and maybe some chopped parsley leaves for garnish and serve hot or warm. They are still good cold, but not "as good". No need for cocktail sauce unless you like to cover up the taste.
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Here is one of my favorite shrimp appetizers:
Peel and devein about a pound of medium shrimp.
coat the shrimp with a mx of olive oil, minced or crushed garlic and a little dried oregano and basil. Put in a greased baking dish. I use a glass dish and spread some light vegetable oil with a paper towel. It doesn't leave the residue spray cans of oil do.
Spread the shrimp in a single layer and sprinkle with salt, pepper and a generous helping of grated parmesan cheese.
Bake at 400 for about 6-8 minutes.
splash with a little lemon juice and maybe some chopped parsley leaves for garnish and serve hot or warm. They are still good cold, but not "as good". No need for cocktail sauce unless you like to cover up the taste.
That sounds great except I’d use avocado oil. It’s healthy like olive but tastes better IMO.
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I love mango chutney! I've never made homemade and I have trouble finding a good source. The best I ever had was at a restaurant on Lake Constance at the foot of the Alps, I don't remember if it was in Germany, Austria or Switzerland. This was in 1972. I've never been able to find equal to that.
I make grilled cheese with cheddar. Adding mango chutney to that sounds fantastic.
I'll try and look up the recipe, I've only made it the once but it was the best chutney I've made to date. Pretty easy to make, though the canning takes some effort.
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That sounds great except I’d use avocado oil. It’s healthy like olive but tastes better IMO.
Avocado oil is a vegetable oil, and it is my go-to oil for anything cooked because it has a higher smoke point. But there are times I like olive oil, especially on salads. But everyone has their preferences. Some people even like canola oil.
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Avocado oil is a vegetable oil, and it is my go-to oil for anything cooked because it has a higher smoke point. But there are times I like olive oil, especially on salads. But everyone has their preferences. Some people even like canola oil.
I thought avocado was a fruit. And when you said vegetable oil I thought you meant Crisco crap.
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Eat this, Gordon Ramsey.
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I thought avocado was a fruit. And when you said vegetable oil I thought you meant Crisco crap.
I didn't think of that. I just said "vegetable" because most people have their own favorite oil. My favorite oil is avocado.
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I didn't think of that. I just said "vegetable" because most people have their own favorite oil. My favorite oil is avocado.
Well me too. ;D