Old-Fashioned, No-Knead English Muffins | Serious Eats

Old-Fashioned, No-Knead English Muffins | Serious Eats:

10 ounces bread flour (2 cups; 285g)
5 ounces whole wheat flour (1 cup; 140g)
1 3/8 teaspoons (11g)  table salt
1 1/4 teaspoons (4g) instant dry yeast
12 ounces cold milk (1 1/2 cups; 340g), any percentage will do
3 1/2 ounces honey (1/4 cup; 100g)
1 large egg white, cold
5 ounces fine cornmeal (1 cup; 145g), for dusting
Roughly 1 ounce bacon fat, unsalted butter, or oil (2 tablespoons; 30g), for griddling

Mix dry ingredients, add wet and stir until smooth. Let rise at room temperature for 4-5 hours.

Spoon out 12 2.6-2.7 ounce batches of dough on cornmeal in baking sheet. Cover top with cornmeal and let rise 12 to 42 hours.

Fry on 325 degree greased griddle until golden brown, about 8 minutes per side or 210 F inside.

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Knife Skills: How to Cut a Pineapple Like a Badass | Serious Eats

Knife Skills: How to Cut a Pineapple Like a Badass | Serious Eats:

Cut off bottom and top of pinapple. Costco tall ones are probably best cut into two round sections. Cut off  skin to the green section leaving eyes. Follow diagonal pattern of eyes cut v shape to remove eyes.



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No-knead bread three ways - Flourish - King Arthur Flour

No-knead bread three ways - Flourish - King Arthur Flour:

Basic techniques for adding stuff to a basic no-knead dough by folding and some kneading.

Examples include Cheddar-Jalapeno, Greek olive and feta, and cinnamon-raisin.

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Overnight Brown-Butter Yeast-Raised Waffles | Serious Eats

Overnight Brown-Butter Yeast-Raised Waffles | Serious Eats:


3 ounces unsalted butter (6 tablespoons; 115g)
3/4 ounce sugar (4 teaspoons; 20g)
1 teaspoon (4g) Diamond Crystal kosher salt (for table salt, use half as much by volume or use the same weight)
10 ounces cold milk; any percentage will do (1 1/4 cup; 280g)
1 large egg, cold
7 1/2 ounces all-purpose flour (1 1/2 cups; 210g)
1 1/4 teaspoons (4g) instant dry yeast (not rapid-rise)
1/4 teaspoon baking soda

Brown the butter. Remove from heat and at sugar, salt and milk. Add egg. Sift in flour. Mix till smooth. Add yeast and soda. Refrigerate.

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National Center for Home Food Preservation | How Do I? Pickle

National Center for Home Food Preservation | How Do I? Pickle:



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Dark and Spicy looks interesting

DARK AND SPICY EGGS
1½ cups cider vinegar
½ cup water
1 tablespoon dark brown sugar
2 teaspoons granulated sugar
1 teaspoon mixed pickling spice
¼ teaspoon liquid smoke or hickory smoke salt
2 teaspoons salt