Any Home Bakers Here?

[N F C]

huh? What'd I miss?

Lol, sounds like you just woke up

We might have to drag you over the BYC Cafe every morning for that cup of coffee to get you going!

 

[rjohns39]

Lol, sounds like you just woke up

We might have to drag you over the BYC Cafe every morning for that cup of coffee to get you going!

It looks like I'm about a thousand pages behind.

 

[N F C]

It looks like I'm about a thousand pages behind.

No problem, I'll do a recap for you...lots of recipes and techniques have been tried, some worked and some didn't. The end.

See, now you're all caught up!

There is an index on the 1st post which is sadly out-dated but that's a clean-up job I hope to tackle soon.

In the meantime, join us!

 

[rjohns39]

No problem, I'll do a recap for you...lots of recipes and techniques have been tried, some worked and some didn't. The end.

See, now you're all caught up!

There is an index on the 1st post which is sadly out-dated but that's a clean-up job I hope to tackle soon.

In the meantime, join us!

Happy to be here.

 

[sunflour]

The recipe calls for golden syrup. Dark corn syrup is suggested as a substitute. It seems like honey is a better substitute though. This is from a wiki:

Maybe cane syrup But it does have somewhat of a strong flavor.

No problem, I'll do a recap for you...lots of recipes and techniques have been tried, some worked and some didn't. The end.

See, now you're all caught up!

There is an index on the 1st post which is sadly out-dated but that's a clean-up job I hope to tackle soon.

In the meantime, join us!

Wonder if those in charge could approve me and you to do these ourselves? If yes, I would be happy to help you get them updated

 

[N F C]

Wonder if those in charge could approve me and you to do these ourselves? If yes, I would be happy to help you get them updated

And I'd be happy to have your help I'll let you know when the great clean-up starts!

 

[MagpieDucks]

huh? What'd I miss?

Nothing...well a lot, but I haven't seen you over her for a bit.

What kinds of pie are you baking tomorrow? It's been a long time, maybe too long, since I baked a pie. Sounds like a good idea.

Apple and Blueberry.

 

[rjohns39]

@ViolinPlayer123 I haven't been here before but will gladly take up a roost. Yesterday, we smoked a shoulder with a Peruvian rub and served with fresh made pico. Tonight we're re-heating the left over in a mix of the rub and marinade, we'll have some re-fried beans, and fresh pico again. The marinade/rub mix is better than salsa. BTW, I'm a horrible baker, but I can cook.

Marinade:
QTY Unit Description
4 TBS White Vinegar
3 TBS White Wine
3 TBS Canola Oil
3 TBS Garlic Powder
2 TBS Paprika
2 TBS Cumin
2 TBS Black Pepper
1 TBS Salt
1 EA Lemon
1 QT Cold Water
2 EA Lime
2 EA Jalapeno Peppers
1 BUNCH Cilantro
3 Cup Serving Size

Rub:
QTY Unit Description
0.5 Cup Brown Sugar
0.25 Cup Paprika
1 TBS Salt
1 TBS Black Pepper
0.5 TBS White Pepper
0.5 TBS Cayenne Pepper
1 TBS Garlic Powder
1 TBS Onion Powder
0.5 TBS Cumin
0.5 TBS Mustard
0.5 TBS Chipotle Pepper
1 TBS Basil
1 TBS Parsley
2 TBS White Sugar
1 Cup Serving Size

Mix the two together and you have an awesome sauce.

 

[rjohns39]

Tomorrow we're going to have Black beans and rice. Again a Peruvian recipe but cooked with ham hocks and smoked jowl cut into bite sized pieces. After that we'll have to pick another nationality to pick on. Having lived around the world, I have plenty to pick-on

 

[N F C]

@rjohns39 that rub and marinade are right up my alley...love those flavors

And you don't have to be a baker to be here, we speak "cook" too!