Thanks @Cary1. I brine a lot of meat, but don’t typically marinade very much, so breaking new ground here LOL.
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I’ve been getting into the tofu lately myself. The catering group that provides meals for the talent at the theatre in which I work, usually have at least one tofu arrangement of some sort. Of course, it’s the sauce in the arrangement that makes the tofu shine; they do that well.
I wish there was an Asian market a little bit closer to my place… I’d be hitting it on the way home every day.
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Day 17 and this is the first time Clint Yeastwood has doubled…I feel like we are headed in the right direction. Is it 3 days in a row or just 3 times of doubling until it’s considered established? When can I start using discard for pancakes and things? 
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If you’re doubling over night your ready to start using it in recipes. It might not have established the deep sour dough taste yet but it will take you where need to go. Don’t know the bacteria strains out East so I don’t know the flavor profile it’s going to produce but you can start using it in recipes. Your work is neverending now. Congratulations!
This is mine. It hasn’t been used since November.
It’s a combination of whole wheat, AP, and Lite Rye.and BF.
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Porridge?..
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Broccoli soup!!!
1 carton chicken broth
1 med-large onion
3 cloves of garlic
28oz of broccoli florets
2 red potatoes cut up
Tablespoon of olive oil and maybe 2 tablespoons of butter
Salt
1/2 cup of powdered milk
Threw in the onions and crushed garlic. Sauted the onions to a nice color. Dumped in the chicken broth and potatoes, cooked about 12 min, added some salt. Dumped the entire bag of broccoli florets in, brought to a boil, turned it down. Threw in the powdered milk and mixed it up really good. Let simmer for about 15 minutes stirring intermittently. The broccoli began breaking up a bit but was still green. and then took it off the heat and left it covered for 20 min… broccoli got a little dark but it still blended to a nice green color. Took off the cover and let it cool some more. Threw it into the blender in batches and transferred to another pot. Delicious. I grated up some aged Scottish cheddar I got from the discount store and threw it in my bowl.
Looks terrible, tastes amazing. I’ll be eating it for the next couple days for sure.
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I’ll bet it really was tasty !!
I make different creamy veggie soups once or twice a week in a Vitamix. I’ve been cutting back on carbs, so I don’t use potatoes. I use cashews to cream up the soup. This past week I roasted some carrots, onion and garlic. Used them with some ginger root to push it up a notch (with some additional seasoning). I generally use either Better than Bullion Veggie or Chicken instead of broth. Gotta say the roasted carrot, etc. soup was tasty and filling. Tomorrow night I’ll make a broccoli-cauliflower soup for dinner.
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Yum!! That sounds tasty. The cashews must add some great flavor and protein too. I gotta try doing it with roasting veggies in the oven.
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Oh man, this is so good! …Never was a big fan of Graham Crackers but Chocolate Graham Crackers are amazing, didn’t even know there was such a thing till I found this recipe and had to run out and get some, delicious!
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No-Bake Chocolate Eclair Cake
Ingredients
-
2 (3 ounce) packages instant vanilla pudding mix -
3 cups milk -
1 (8 ounce) container frozen whipped topping, thawed -
1 (16 ounce) package chocolate graham crackers -
¼ cup milk -
⅓ cup unsweetened cocoa powder -
1 cup white sugar -
2 tablespoons butter -
1 teaspoon vanilla extract
Directions
- In a large bowl, combine pudding mix and 3 cups milk; mix well. Fold in whipped topping and beat with mixer for 2 minutes.
- In a buttered 9x13 inch baking dish, spread a layer of graham crackers on the bottom of the dish.
- Spread 1/2 of the pudding mixture over crackers, then top with graham crackers. Spread remaining pudding over crackers; top second pudding layer with another layer of crackers.
- To make topping: In a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla. Mix well and cool.
- Pour sauce over graham cracker layer and refrigerate until set; serve.
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Oh I’m making this for sure. I love graham crackers. 
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nice, that looks tasty
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Yeah it’s a tasty treat for sure. Lol I just realized you were the OP! Great thread, I love kicking around in the kitchen! .
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Ok, so I made the viral Dubai Style Chocolate Bars using the Dubai Chocolate Cream Filling from @Bull_City_Flavors and they came out absolutely delicious:
The BCF filling is just the Pistachio Cream with crispy Kataifi so you need some chocolate to make the candy bars.
I went with Ghirardelli Milk Chocolate melting wafers as they require no tempering. I used the White Vanilla melting wafers and green food coloring for the drizzle topping on the bars.
The candy bar molds I got on amazon and they are quite large, I used 1 1/2 10oz packs of milk chocolate to make 3 bars…,
It’s a little bit of a process to make these but the pistachio cream filling saves a ton of work.
First melted some White wafers over simmering (not boiling) water and added food coloring
With the silicone molds on a cookie sheet for support, I drizzled the green mixture into the molds with a tablespoon, tap the cookie sheet on the counter to kinda flatten the drizzle out.
Put in fridge to set while the chocolate is melting,
Next add melted chocolate to the molds and I used one of those rubber frosting spatulas to spread it out and up the sides of the molds best I could, don’t fill the bottom too much need room for the filling. Again put in fridge for 10 min or so to set…
Next I added the filling, and spread it out almost to the sides, you don’t want it right up to the sides because the next layer of chocolate needs to fill in the sides, also keep it below flush to allow for a chocolate bottom!
Final layer of melted chocolate and squeegee off the excess chocolate, back into the fridge to set, think I went about 20 -30 minutes.
Right out of the molds, I was surprised how well they came out!
So delicious 
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Yes! So good! I made some this past weekend also. These things are dangerous.
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Yeah Lol, someone else is on a diet so I ended up eating most of it myself, do I feel guilty, Hell No!
Gonna try the Strawberry Cups this weekend, but instead of hard chocolate think I may pick up some Hershey’s Syrup…
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For the past couple of months I’ve been making a couple of naturally fermented foods…garlic-dill pickles and sauerkraut. Been really pleased with the flavor and texture of both. Being fermented, they are loaded with probiotics. My apartment mates and I have been going through a gallon of the fermented pickles a week (and the pickle juice is deliciously savory to drink…about 2 oz per day) and a quart of sauerkraut every couple of weeks. I think I’ve found another hobby.
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