Bakers Percentages – Reboot And yes, every time I get close to Bakers Percentages, it looks a lot like this … Incomprehensible, compelling, and frustrating… Whilst Wikipedia has a most scholarly write up, … Share this:TwitterFacebookLinkedIn Baked, Basics, Bread, ReBoot, Vegan, Vegetarian EggNog – Reboot A reboot from December of 2005, updated to avoid cooking and curdling.,. And the holidaze are upon us, like a Velociraptor on a heard beast. One thing I’ve always done … Share this:TwitterFacebookLinkedIn American, Cold, Drink, Egg, European, Liquor, ReBoot Roasted Butternut Squash Soup – Reboot A requested reboot from December 2008 It is the day before thanksgiving and all through the stores the people were scurrying, awaiting the coldest thanksgiving of 100 years. My wife … Share this:TwitterFacebookLinkedIn Autumn, Basics, ReBoot, Soup, Winter Kimchi-jjigae – Reboot And a requested reboot from December of 2007. Winter is here, cold, rain turning to sleet and snow, the need for warming hearty fare is pressing. So soup, but what … Share this:TwitterFacebookLinkedIn Asian, Cultural-Misappropriation, Korean, Pub Food, ReBoot, Soup Pinto Beans – Reboot A reboot from 2007, updated to use the instapot. As I spoke in my reboot of corn bread, Pinto Beans a a perfect accompaniment. But is it Pinto Beans, … Share this:TwitterFacebookLinkedIn Basics, Bean, Follow On, ReBoot Corn Bread – Reboot What is with the “Reboot” thing. I am going through the Rogue Chef archives of 2005 – 20015, selecting interesting posts, updating them, applying the new formats, and adding additional … Share this:TwitterFacebookLinkedIn Baked, Bread, Cast Iron, Follow On, General, ReBoot, Side Dish Smoked Gouda Mac and Cheese Back from a bit of travel, the room mates have fled to the west coast to avoid the winter storm, and I have a taste for comfort food. Whilst speaking … Share this:TwitterFacebookLinkedIn American, Baked, Basics, Cast Iron, Pasta, Side Dish, Vegetarian Roasted Garlic Doing a bit of multi-purposing here. I have a new cast iron baker that I want to use for small loaves of bread, so it does need to be seasoned, … Share this:TwitterFacebookLinkedIn Baked, Basics, Ingredient Basic Bread The simplest of ingredients, can make the most wondrous of dishes. No where is this more true than bread. Flour, Water, Yeast, and Salt can combine into one of the … Share this:TwitterFacebookLinkedIn Baked, Basics, Bread Quick Red Sauce Whilst clearing out my former pantry yesterday, I found a case of tomato sauce / puree from my last warehouse run. As I am not about to just toss it … Share this:TwitterFacebookLinkedIn Basics, Italian, Sauce, Simmer Infusions…. Wandering out last night, I hit my favorite late night sushi/soju/sports pub for a quick bite and a small drink. The barkeep, offered me a new take on infused liquor. … Share this:TwitterFacebookLinkedIn Asian, Drink, Liquor Black Bean Falafel As spoken prior, I am in city arranging my digital life in a manner that someone other than I can make sense of. My roommates have fled the city, so … Share this:TwitterFacebookLinkedIn Baked, Basics, Bean, Cultural-Misappropriation, Fried, Ingredient Vegetarian Sloppy Joe’s It is Memorial Day weekend, I am in city, sorting out my “Digital Life”. The room mates have decided to “be elsewhere”, leaving me with the freedom to explore new … Share this:TwitterFacebookLinkedIn American, Bean, Follow On, Ingredient Bean and Cheese Enchiladas As spoken prior, It is cool to cold today. I really want Mex-Tex for dinner, so I’m cooking bean and cheese enchiladas. From Wikipedia: An enchilada (/ˌɛntʃɪˈlɑːdə/, Spanish: [entʃiˈlaða]) is a … Share this:TwitterFacebookLinkedIn Baked, Bean, Follow On, Mex-Tex Fajita Style Peppers and Onion It’s cool to cold today, and I am thinking Mex-Tex for dinner. Bean and cheese enchiladas, maybe a bit of Guacamole and Salsa to the side. But I really want … Share this:TwitterFacebookLinkedIn Cast Iron, Ingredient, Mex-Tex, Pub Food « Previous 1 … 13 14 15 16 Next » © 2022 RogueChef Home Culinary Grimoire About Contact Loading Comments... You must be logged in to post a comment.