Any Home Bakers Here?

[Anna kate]

Just finished mine, and am now enjoying a large cup of hot coffee!!
My most cherished memories are growing up and my Grandpa making white bread and the entire house smelled like home. He taught me the way to tell if the bread is done is to thump it and if it sounds hollow its done!! I do that to this day.
I love making stuffed breads of all kinds, that is what is on the menu for Thanksgiving. I am having my family from Connecticut come down for the holidays here in AL and I am beyond thrilled to be able to cook for 18 people!! Normally it is me and my fiance and once a month my 17 year old step son comes home.

My new goal is to master both sour dough and cinnamon rolls, I found a recipe for pumpkin cinnamon rolls that I am excited about!!

My recipe for my basic bread dough is 5 ingredients and from the Grit magazine. If you are interested I will post if for you!!!!

I’m a home baker!

really good recipes to try:
Strawberry cake
Peanut butter cookies and pie
Sprinkle cake

 

[pennyJo1960]

I’m a home baker!

really good recipes to try:
Strawberry cake
Peanut butter cookies and pie
Sprinkle cake

Welcome to the bakers thread we love it here

 

[Aria]

I’m a home baker!

really good recipes to try:
Strawberry cake
Peanut butter cookies and pie
Sprinkle cake

Welcome....Yes post your Bread Recipe....I am always interested in New
Recipes to try. Aria

 

[N F C]

I’m a home baker!

really good recipes to try:
Strawberry cake
Peanut butter cookies and pie
Sprinkle cake

Hi, it's nice to have another baker! In case you haven't seen it, there's an Index on the first page of the thread (and a Google sheet link) with tons of our recipes. Feel free to share your baking with us!

 

[rjohns39]

Okay folks, this is @igorsMistress ' fault. She started talking about bulgogi tacos and I started reminiscing and of course now Debby want's me to post a bulgogi recipe here. So here goes... Full disclosure, it's been a long time since I've made it and I mixed up recipes and techniques to get as close as I could to what I got on the streets of Korea. First it is my belief that Bulgogi is to Korea what BBQ is to the states. It can be way different Seoul than it was in Kunsan. Also different from restaurant to street vendor. So I've kind of lifted bits from all and come up with what I like. I'll present three recipes below... I've lifted some ingredients from the third and added them to the second. I've always used flank steak, but if you can afford ribeye, go for it.

The First recipe is the simplest has a 4.8 rating with 1.1K reviews. Can't go wrong with it.

https://www.allrecipes.com/recipe/100606/beef-bulgogi/

The second is closest to what I remember, but is lacking Ginger, rice wine and red pepper flake.

https://damndelicious.net/2019/04/21/korean-beef-bulgogi/

The third has the rice wine and ginger, so I likely just stole those amounts and added them to the second. The gochujang was important for flavor (and I use it liberally)...

https://mykoreankitchen.com/bulgogi-korean-bbq-beef/

Regardless of street vendor or restaurant, the universal cooking vessel was a cast iron wok or skillet. Generally prepared at the table or while you watched. The chef would add sesame seed, green onion, fresh ginger and red pepper flake to the meat in the wok. I have had it with sliced onion, and it didn't make it better. I've never had it with carrot, but imagine it would add color and sweetness.

Always served with fresh lettuce leaves to wrap it in, bean/pepper paste, rice and a variety of fermented veg. pickled daikon radish, a carrot slaw of sorts, pickled cucumbers and of course kimchee. Some places also added a hot chili oil as a condiment. Oh and fresh sliced garlic for extra heat. Enjoy...

 

[ronott1]

Okay folks, this is @igorsMistress ' fault. She started talking about bulgogi tacos and I started reminiscing and of course now Debby want's me to post a bulgogi recipe here. So here goes... Full disclosure, it's been a long time since I've made it and I mixed up recipes and techniques to get as close as I could to what I got on the streets of Korea. First it is my belief that Bulgogi is to Korea what BBQ is to the states. It can be way different Seoul than it was in Kunsan. Also different from restaurant to street vendor. So I've kind of lifted bits from all and come up with what I like. I'll present three recipes below... I've lifted some ingredients from the third and added them to the second. I've always used flank steak, but if you can afford ribeye, go for it.

The First recipe is the simplest has a 4.8 rating with 1.1K reviews. Can't go wrong with it.

https://www.allrecipes.com/recipe/100606/beef-bulgogi/

The second is closest to what I remember, but is lacking Ginger, rice wine and red pepper flake.

https://damndelicious.net/2019/04/21/korean-beef-bulgogi/

The third has the rice wine and ginger, so I likely just stole those amounts and added them to the second. The gochujang was important for flavor (and I use it liberally)...

https://mykoreankitchen.com/bulgogi-korean-bbq-beef/

Regardless of street vendor or restaurant, the universal cooking vessel was a cast iron wok or skillet. Generally prepared at the table or while you watched. The chef would add sesame seed, green onion, fresh ginger and red pepper flake to the meat in the wok. I have had it with sliced onion, and it didn't make it better. I've never had it with carrot, but imagine it would add color and sweetness.

Always served with fresh lettuce leaves to wrap it in, bean/pepper paste, rice and a variety of fermented veg. pickled daikon radish, a carrot slaw of sorts, pickled cucumbers and of course kimchee. Some places also added a hot chili oil as a condiment. Oh and fresh sliced garlic for extra heat. Enjoy...

Thanks Bob!

 

[igorsMistress]

Okay folks, this is @igorsMistress ' fault. She started talking about bulgogi tacos and I started reminiscing and of course now Debby want's me to post a bulgogi recipe here. So here goes... Full disclosure, it's been a long time since I've made it and I mixed up recipes and techniques to get as close as I could to what I got on the streets of Korea. First it is my belief that Bulgogi is to Korea what BBQ is to the states. It can be way different Seoul than it was in Kunsan. Also different from restaurant to street vendor. So I've kind of lifted bits from all and come up with what I like. I'll present three recipes below... I've lifted some ingredients from the third and added them to the second. I've always used flank steak, but if you can afford ribeye, go for it.

The First recipe is the simplest has a 4.8 rating with 1.1K reviews. Can't go wrong with it.

https://www.allrecipes.com/recipe/100606/beef-bulgogi/

The second is closest to what I remember, but is lacking Ginger, rice wine and red pepper flake.

https://damndelicious.net/2019/04/21/korean-beef-bulgogi/

The third has the rice wine and ginger, so I likely just stole those amounts and added them to the second. The gochujang was important for flavor (and I use it liberally)...

https://mykoreankitchen.com/bulgogi-korean-bbq-beef/

Regardless of street vendor or restaurant, the universal cooking vessel was a cast iron wok or skillet. Generally prepared at the table or while you watched. The chef would add sesame seed, green onion, fresh ginger and red pepper flake to the meat in the wok. I have had it with sliced onion, and it didn't make it better. I've never had it with carrot, but imagine it would add color and sweetness.

Always served with fresh lettuce leaves to wrap it in, bean/pepper paste, rice and a variety of fermented veg. pickled daikon radish, a carrot slaw of sorts, pickled cucumbers and of course kimchee. Some places also added a hot chili oil as a condiment. Oh and fresh sliced garlic for extra heat. Enjoy...

Thanks Bob. Thai curry and then Bulgogi in the same week? Igor is going to be a very happy camper!

 

[N F C]

Okay folks, this is @igorsMistress ' fault. She started talking about bulgogi tacos and I started reminiscing and of course now Debby want's me to post a bulgogi recipe here. So here goes... Full disclosure, it's been a long time since I've made it and I mixed up recipes and techniques to get as close as I could to what I got on the streets of Korea. First it is my belief that Bulgogi is to Korea what BBQ is to the states. It can be way different Seoul than it was in Kunsan. Also different from restaurant to street vendor. So I've kind of lifted bits from all and come up with what I like. I'll present three recipes below... I've lifted some ingredients from the third and added them to the second. I've always used flank steak, but if you can afford ribeye, go for it.

The First recipe is the simplest has a 4.8 rating with 1.1K reviews. Can't go wrong with it.

https://www.allrecipes.com/recipe/100606/beef-bulgogi/

The second is closest to what I remember, but is lacking Ginger, rice wine and red pepper flake.

https://damndelicious.net/2019/04/21/korean-beef-bulgogi/

The third has the rice wine and ginger, so I likely just stole those amounts and added them to the second. The gochujang was important for flavor (and I use it liberally)...

https://mykoreankitchen.com/bulgogi-korean-bbq-beef/

Regardless of street vendor or restaurant, the universal cooking vessel was a cast iron wok or skillet. Generally prepared at the table or while you watched. The chef would add sesame seed, green onion, fresh ginger and red pepper flake to the meat in the wok. I have had it with sliced onion, and it didn't make it better. I've never had it with carrot, but imagine it would add color and sweetness.

Always served with fresh lettuce leaves to wrap it in, bean/pepper paste, rice and a variety of fermented veg. pickled daikon radish, a carrot slaw of sorts, pickled cucumbers and of course kimchee. Some places also added a hot chili oil as a condiment. Oh and fresh sliced garlic for extra heat. Enjoy...

Awesome, thank you for posting the recipes Bob!

 

[rjohns39]

Awesome, thank you for posting the recipes Bob!

I'd love to find someone who can tell me what all the side dishes are called. There are more than a dozen that adorn a well prepared table.

ETA: You should always start with a side of Yaki Mandu... YUM!

 

[pennyJo1960]

Okay folks, this is @igorsMistress ' fault. She started talking about bulgogi tacos and I started reminiscing and of course now Debby want's me to post a bulgogi recipe here. So here goes... Full disclosure, it's been a long time since I've made it and I mixed up recipes and techniques to get as close as I could to what I got on the streets of Korea. First it is my belief that Bulgogi is to Korea what BBQ is to the states. It can be way different Seoul than it was in Kunsan. Also different from restaurant to street vendor. So I've kind of lifted bits from all and come up with what I like. I'll present three recipes below... I've lifted some ingredients from the third and added them to the second. I've always used flank steak, but if you can afford ribeye, go for it.

The First recipe is the simplest has a 4.8 rating with 1.1K reviews. Can't go wrong with it.

https://www.allrecipes.com/recipe/100606/beef-bulgogi/

The second is closest to what I remember, but is lacking Ginger, rice wine and red pepper flake.

https://damndelicious.net/2019/04/21/korean-beef-bulgogi/

The third has the rice wine and ginger, so I likely just stole those amounts and added them to the second. The gochujang was important for flavor (and I use it liberally)...

https://mykoreankitchen.com/bulgogi-korean-bbq-beef/

Regardless of street vendor or restaurant, the universal cooking vessel was a cast iron wok or skillet. Generally prepared at the table or while you watched. The chef would add sesame seed, green onion, fresh ginger and red pepper flake to the meat in the wok. I have had it with sliced onion, and it didn't make it better. I've never had it with carrot, but imagine it would add color and sweetness.

Always served with fresh lettuce leaves to wrap it in, bean/pepper paste, rice and a variety of fermented veg. pickled daikon radish, a carrot slaw of sorts, pickled cucumbers and of course kimchee. Some places also added a hot chili oil as a condiment. Oh and fresh sliced garlic for extra heat. Enjoy...

Okay blame you will make tonight with Rice