From 2afa97eec0d7f3a7ae0ecf2ddaf25c8acab7d3cb Mon Sep 17 00:00:00 2001 From: nimbius Date: Mon, 3 Jul 2017 22:24:48 -0700 Subject: [PATCH] new recipes --- bbq_sauce | 37 +++++++++++++++++++++++++++++++++++++ ciabatta | 6 ++++++ poolish | 7 +++++++ 3 files changed, 50 insertions(+) create mode 100644 bbq_sauce create mode 100644 ciabatta create mode 100644 poolish diff --git a/bbq_sauce b/bbq_sauce new file mode 100644 index 0000000..44ba5bc --- /dev/null +++ b/bbq_sauce @@ -0,0 +1,37 @@ + Raymond's Shack Barbecue Sauce + +1 14 ounce bottle ketchup +1 14 ounce ketchup bottle hot water +1 1/4 cups cider vinegar +1/4 cup sugar +2 rounded TBSP New Mexico style chili powder +2 rounded TBSP powdered ancho chilis +1 rounded TBSP salt +1 rounded TBSP pepper +Tabasco to taste + + + +SHACK Barbeque Sauce +Wet Stuff: +Mix: 3 - 24 ounce plastic bottles of ketchup + +Fill these with hot water, +rinse and dump ALL into bowl. + +16 ounces of vinegar + +Put "wet stuff' in LARGE pan, heat on "high" +should be about to boil when add 'dry stuff'. +Dry Stuff: +1 - 4 ounce can of chili powder +1 - 4 ounce can of black pepper +1 - 4 ounce can of garlic salt (not powder) +1/2 - cup sugar (more or less - to taste) +1 - small Tabasco (1oz to 4oz - to taste) +1 - small yellow mustard (apple size jar) +Stir well +Add dry mix to pan on stove +mix well while bringing to boil +immediately drop heat to 'simmer' = 30 min. +(stir fairly often to avoid sticking) diff --git a/ciabatta b/ciabatta new file mode 100644 index 0000000..c5be38f --- /dev/null +++ b/ciabatta @@ -0,0 +1,6 @@ +169% poolish +100% flour +3.3% salt *adjust 1.8 per WHO +1.3% yeast +33.3% water + diff --git a/poolish b/poolish new file mode 100644 index 0000000..eacd816 --- /dev/null +++ b/poolish @@ -0,0 +1,7 @@ +standard preferment +107% water +100% flour +.27% yeast (a small pinch really) + + +