Thread: Gibbons recipes and stuff pix to be included

Single recipe threads would make it easier to find a specific recipe in the future.

Originally Posted by Marmite the Dog

Single recipe threads would make it easier to find a specific recipe in the future.

If I was careful to put the recipe title in the header would that not make it very searchable???

E. G.

Originally Posted by El Gibbon

Tried this before

Have a bunch of stuff, as I'm in cooking mode. I was wondering if a single thread with my recipes and pix would be better than cluttering up the "Kitchen" with numerous threads all to do with my cooking?????


Have a couple ready to go so am looking for advice. An update on the "another bread thread" and a recipe for banana bread.

Comments welcome as usual.

E. G.

"Gibbons Tried and True Recipies" thread might work.

Gibbons recipes and stuff pix to be included

Seems to be a sever lack of any of this so far.

Get Cooking, I could do a Crockpot thread!!

Originally Posted by El Gibbon

If I was careful to put the recipe title in the header would that not make it very searchable???

As long as people used the Advanced Search option and checked the 'display posts' instead of 'display threads', which is the default.

So, like I said. Separate threads is the bestest option when considering the idiots who populate TD.

I was wondering if a single thread with my recipes and pix would be better than cluttering up the "Kitchen"

Well I'd guess that it's better than this shite cluttering it up.

Thought this thread would make me hungry...

Originally Posted by Nawty

Thought this thread would make me hungry...

It's simmering! be patient my friend I have a feeling it will get to where you want it to go.

One thread if there is an index. Don't matter, Gibbons. I'll read it all anyway and then bombard you with pms when I can't find the recipe I'm looking for.

This is a pretty basic Rye bread recipe, it is NOT a sourdough or Jewish rye recipe.

It is a variance of the white bread thread done here.

https://teakdoor.com/the-kitchen/7319...ad-thread.html (Another Bread Thread)

The differences:
For the initial slurry I used 1 1/2 ounces (by weight, it is still a 1lb flour recipe) and 4 ounces of bread flour mixed with 10 fl ounces of water, 1/4 teaspoon of instant yeast and two teaspoons of honey.

I let this sit out at room temperature for about 2 hours, then added 4 ounces of the dark rye flour and enough bread flour to bring the total flour content to 1 lb. To this I added a full teaspoon of instant yeast and a little under a teaspoon of salt. Mixed the dry stuff so it was homogeneous in the mixer bowl.

Add the wet at low speed and mix until you get it all together.

Then did the rest the same as the above recipe.

Rye flour takes somewhat longer to rise as it contains less gluten so be patient. I wasn't in the third rise so didn't get a great oven rise. But its OK as you will see. (was late for my tee time you see.)

This time I also did the final rise on an inverted baking sheet with the parchment paper, works a treat.

After scoring the top and giving it a good spritz of water it was ready for a 200 deg. C preheated oven (cookie sheet already hot) with some water in the base.



As you can see the texture of the top and sides leaves a lot to be desired, it was due to my rushing the final fold an wait kneading... oh, well.



Ready for the transfer

Slid parchment & loaf to cookie sheet.



Get it adjusted to the center of the cookie sheet and the sheet centered in the oven.




Got to admit, while not looking 'classic' on the outside can't find much wrong with the crumb and taste. I gave it another spritz about half way through the bake cycle. Crust came out great, nice and chewy.

Forgot to mention, add caraway seeds to your own taste. 1 tablespoon was inserted in the initial mix, I like just the hit of the flavor. A full 2 tablespoon will do you proud. Crack em into little bits if you want them distributed throughout.

Enjoy!

E. G.

Folks around here like their sweets. As you can tell from my blueberry muffin recipe here: https://teakdoor.com/the-kitchen/7347...nny-folks.html and the brownie recipe here: https://teakdoor.com/the-kitchen/7280...-brownies.html (Awesome Brownies)

Yes, I will do the brownies again and with pix this time.

Ms bought bananas the other day and wanted me to make banana bread... huummmppphhh got let em rot dear!

Good banana bread comes from using bananas that are no longer edible, yep soft squishy and ready to be butterfly food. (set one out if you have a lot of the critters and they will come. )

bananas were recently the target for a widespread viral email msg. They are good for anything you can think of. Actually better for you than an apple a day. Lots of uses were described but sadly not this use.

The recipe:
3/4 cup sugar
2 eggs
1 teaspoon of salt
2 cups of AP flour
1 teaspoon of baking soda
1 cup of bananas

This is a quick and dirty recipe that is doable without any mixers, fancy ovens etc.


Mash up a few bananas, and they do got to be mushy and slimey before you start. You need a cup of well smashed bananas.



These were border line but what SHE WHO MUST BE OBEYED wants banana bread you do what you can.



This one didn't make the grade, still to firm. Almost edible.. lol

Put all the ingredients in a large bowl and mix. Don't bother to get it nice and smooth. The chunks and lumps will cook out. Just make sure all the ingredients are combined - nothing left in the bowl but an ugly mess.

Put this mess in a really well greased loaf pan and put into a preheated 180 deg oven.

About an hour later you can check with a toothpick and see if it comes out clean.



Looks great eh?

Wrong, the toothpick method screwed me AGAIN!

When I rolled or tried to roll it out of the pan to put my thermometer in the bottom it started to come apart. Back in the oven for another 15 minutes.

Next time, screw the looks of it I'll insert the thermometer in the top. Who's gonna notice a tiny hole in the top anyway.

What your looking for is a minimum of 190 deg in the loaf if its done.

So the final loaf is somewhat darker than pictured. But guess it tastes good, its gone already...

Enjoy

E. G.

Originally Posted by El Gibbon

Folks around here like their sweets. As you can tell from my blueberry muffin recipe here: https://teakdoor.com/the-kitchen/7347...nny-folks.html and the brownie recipe here: https://teakdoor.com/the-kitchen/7280...-brownies.html (Awesome Brownies)

Yes, I will do the brownies again and with pix this time.

Ms bought bananas the other day and wanted me to make banana bread... huummmppphhh got let em rot dear!

Good banana bread comes from using bananas that are no longer edible, yep soft squishy and ready to be butterfly food. (set one out if you have a lot of the critters and they will come. )

bananas were recently the target for a widespread viral email msg. They are good for anything you can think of. Actually better for you than an apple a day. Lots of uses were described but sadly not this use.

The recipe:
3/4 cup sugar
2 eggs
1 teaspoon of salt
2 cups of AP flour
1 teaspoon of baking soda
1 cup of bananas

This is a quick and dirty recipe that is doable without any mixers, fancy ovens etc.


Mash up a few bananas, and they do got to be mushy and slimey before you start. You need a cup of well smashed bananas.



These were border line but what SHE WHO MUST BE OBEYED wants banana bread you do what you can.



This one didn't make the grade, still to firm. Almost edible.. lol

Put all the ingredients in a large bowl and mix. Don't bother to get it nice and smooth. The chunks and lumps will cook out. Just make sure all the ingredients are combined - nothing left in the bowl but an ugly mess.

Put this mess in a really well greased loaf pan and put into a preheated 180 deg oven.

About an hour later you can check with a toothpick and see if it comes out clean.



Looks great eh?

Wrong, the toothpick method screwed me AGAIN!

When I rolled or tried to roll it out of the pan to put my thermometer in the bottom it started to come apart. Back in the oven for another 15 minutes.

Next time, screw the looks of it I'll insert the thermometer in the top. Who's gonna notice a tiny hole in the top anyway.

What your looking for is a minimum of 190 deg in the loaf if its done.

So the final loaf is somewhat darker than pictured. But guess it tastes good, its gone already...

Enjoy

E. G.

I have a similar recipe, use a potato masher to mix.

If ya in a hurry and have a microwave oven, 6 - 7 minutes will see it cooked.

I use a ring dish, both in conventional and microwave.

That new fangled plastic stuff.

Grease well, use toothpick, I use a sharpened chop stick for testing.

Happy baking.

,,,,,,, for a change, use carrots in place of bananas.

In the 11 years I've lived in Thailand I have never once been so bored as to feel the need to bake bread. God love you pal.

Originally Posted by Humbert

In the 11 years I've lived in Thailand I have never once been so bored as to feel the need to bake bread. God love you pal.

I really don't do it out of boredom I just enjoy the process and absolutely knowing what I'm eating.

No additive to insure "shelf life" no chemicals to speed the raising AND I get to control items such as salt, sugar, honey etc. etc. If you look at a loaf of commercial bread you would be amazed at the contents you can't pronounce or what service they provide. Ah, yes, even the so called bakery sections of major food outlets use shit you really don't want to know about.

Yep this won't stay on the shelf for a month and still be edible. Its probably good for 4 - 5 days or in the reefer for about a week. Generally don't last that long anyway with more than one person around.

Besides its good therapy for old curmudgeons!

E. G.

I thought Whirlpool only made washing machines ?

Originally Posted by Nawty

I thought

That'll be the problem

Thats been done before....

I'm lucky in that my oven has heating elements both under and above what's being cooked, so my rye & banana bread come out properly cooked and with a nice crust.

Great for real deep pan pizza too.

Originally Posted by Marmite the Dog

I'm lucky in that my oven has heating elements both under and above what's being cooked, so my rye & banana bread come out properly cooked and with a nice crust.

Great for real deep pan pizza too.

Recipes any time please.

Originally Posted by Marmite the Dog

I'm lucky in that my oven has heating elements both under and above what's being cooked, so my rye & banana bread come out properly cooked and with a nice crust.

Great for real deep pan pizza too.

that recipe and came out like a brick, straight in garbage. Wonder what happened? to damn hot?

Originally Posted by Rascal

Originally Posted by Marmite the Dog

I'm lucky in that my oven has heating elements both under and above what's being cooked, so my rye & banana bread come out properly cooked and with a nice crust.

Great for real deep pan pizza too.

that recipe and came out like a brick, straight in garbage. Wonder what happened? to damn hot?

Why are you asking me? I haven't posted a recipe.

Originally Posted by Rascal

Originally Posted by Marmite the Dog

I'm lucky in that my oven has heating elements both under and above what's being cooked, so my rye & banana bread come out properly cooked and with a nice crust.

Great for real deep pan pizza too.

that recipe and came out like a brick, straight in garbage. Wonder what happened? to damn hot?

There is NO SUCH THING as a bad loaf of bread. Multiple uses are available for any attempts that don't come out perfect.

Home made bread crumbs. Slice and let dry or toast and crush with a rolling pin or a beer bottle. Home made crumbs outperform store crap anytime, anywhere.

Cut in chunks - small use as croutons, large use for soup dippers.

Slice thin for cheese or crushed tomatoes and herbs.

Bread sticks.

All the above freeze well.

E. G.

As promised earlier here as another go at the brownies, this time including pix.

Enjoy.




A well greased or oiled pan. Be sure to do the sides well. The shortening acts as an adhesive for the parchment paper.



Bakewell parchement paper in the pan, make sure it fits in the corners fairly well. This will allow removal of he brownies prior to full cooling. The parchment paper acts as a built in sling, so you don't have to invert the pan when removing.

You may have to run a dull butter knife around the edge where the parchment doesn't overhang.



Brownies removed from pan while still warm, allows cutting before the crust formes. Not so much crumble when you cut plus allows even cooling.



Someone couldn't wait for full cooling... lolol

NOTE:
I picked up an oven thermometer while in BKK and low and behold he oven temps are now more accurate. Found with testing that the indicated "Temps" on he cooker were from 20 to 30 degrees off from actual temps.

Makes a hell of a difference when baking. Baking is as much art as science but you gotta get the science right first or you end up with muck. Most recipes require an accurate temp to allow proper cooking levels for ingredients involved.

The recipe is the same as before:

1 1/4 cups of cocoa powder
1 cup brown sugar
1 cup of white sugar
1/2 cup of reg AP flour
1/2 teaspoon of salt
8 oz. butter melted (those packets of butter are 8 oz or 220 grams approx)
2 teaspoons of vanilla
4 large eggs (room temp)

beat the four eggs until nice and yellow and well combined (they will lighten in color as they combine.)

Gather all the dry ingredients and sift together. Slowly add the dry stuff to the eggs while beating or stirring vigorously (stand mixer makes it easier)

Once you have a good mix add the vanilla and the butter, add the butter very slowly as it tends to pool on top if added to quickly.

Good luck!

E. G.