miles davis’ chili recipe. i put it here not because i have tried it but rather to alert people to look at the last ingredient and the last instruction 
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He clearly never ate street tacos in Tijuana!
Trust me from experience, not recommended! 
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He definitely never had Indian street food lol.
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First loaf of 2023.
Mix of Rye, Spelt, and bread flours. Sourdough based with about a 24 hour total fermentation time. Crust baked up pretty good for a wheat loaf.
Every time I bake my own sourdough bread all my senses are in overdrive! Before you even pull it from the oven, you can smell it and boy is that smell intoxicating. Once freed from the oven, the loaf makes little crackling noises as it cools. Now that it’s out you can see and feel the amazing texture of your crust. Finally, once it cools-your tastes can finally join in on the action and the journey is complete.
Man, I love bread. Why does it have to be so carb-loaded? 
Edit: added cross section picture.
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Looks good!
I bet it’s delicious dipped in olive oil with balsamic vinegar and herbs!
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Thanks man! I have some garlic infused olive oil just for that purpose!
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That looks great. With you handle I would think you’d make focaccia, lol.
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It’s Friday!! Beer and Pizza Night!! Connie makes some dynamite pizza dough, and makes her own sauce from the tomatoes she cans from her garden…. Delish!!
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Ha! I do enjoy a nice “fo-cash”. I use one of my pizza dough formulas for focaccia.
This is from last time I made some. Ignore the massive stack of pizza pans in the bg.
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Hell yeah Lanny! Friday night is always a good night for pizza! Would love to know more about the dough composition if that’s not being too nerdy… 
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Man you guys are making me hungry!
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Tonight we are having Peruvian “Lomo Saltado” leftovers. Not my picture, but this is what it looks like:
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Will see if I can get it from Connie and PM you…
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Pizza is literally the only thing I really really really really really miss being gluten dairy free.
Getting older is fun
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You can certainly have a gluten free crust or better cauliflower crust, lol.
Can’t you do it moderately?
I have Celiac but I just eat rice normally, the short grains glutinous rice are hard on me but almost every recipes with that is just pure heaven. I don’t mind a little teary eyes and runny nose towards the end of the meal, it’s my cue to stop.
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That’s curry done right the coconut milk has to break. I was for a very long time cook it the western style without the sauce breaking, it doesn’t taste right. Is that bamboo shoot?
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Yep, takenoko (bamboo heart) that I sliced in to shoots.
Our trick with the coconut milk is to let it dehomogenize first and spoon out the coconut cream with only small parts of the milk. Makes for much better and easier separation of the coconut fats like that, which I agree, has to happen 
This dish is so easy, one of my favorites for decades too.
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Oh you speak my language, lol. If you are in to Pad Thai let me know I have an easy recipe you can make at home. My daughter helped me made and plated a few times, it’s her favorite.
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Ooh, looks good! Always happy for more recipes, thanks
Hmm, we have some Tom Yum paste lying around too. We use that in lots of stuff for fun, might think of an excuse for more Thai later in next week.
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