huntall6 wrote:MT is right.
Olly wrote: We're still the bastard pirates of the duck forum world.
The Duck Hammer wrote:Do I have to use cast iron, or will modern cookware work?
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Eric Haynes wrote:The Duck Hammer wrote:Do I have to use cast iron, or will modern cookware work?
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I only us cast on certain meats and only sometimes. Modern, better cookware will work just fine.
Olly wrote: We're still the bastard pirates of the duck forum world.
The Duck Hammer wrote:Eric Haynes wrote:The Duck Hammer wrote:Do I have to use cast iron, or will modern cookware work?
Sent from my Vox Mortem
I only us cast on certain meats and only sometimes. Modern, better cookware will work just fine.
I was just messing with MT. Thanks for the serious answer though.
Sent from my Vox Mortem
Eric Haynes wrote:The Duck Hammer wrote:Eric Haynes wrote:The Duck Hammer wrote:Do I have to use cast iron, or will modern cookware work?
Sent from my Vox Mortem
I only us cast on certain meats and only sometimes. Modern, better cookware will work just fine.
I was just messing with MT. Thanks for the serious answer though.
Sent from my Vox Mortem
I thought I was too. I know how emotional these guys get about their cast iron pans.
Olly wrote: We're still the bastard pirates of the duck forum world.
The Duck Hammer wrote:Do I have to use cast iron, or will modern cookware work?
Sent from my Vox Mortem
assateague wrote:Surprised you're allowed to cover it with plastic wrap. Figured it'd be "pine bough" or something like that.
huntall6 wrote:MT is right.
flight control wrote:I've tried to get a sourdough starter going several times now and they always go bad. MT, any tips on starting and maintaining sourdough?
huntall6 wrote:MT is right.
i used a moose's nut sack to keep it authenticassateague wrote:Surprised you're allowed to cover it with plastic wrap. Figured it'd be "pine bough" or something like that.
nopeOlly wrote:You have many Moose down there in TC?
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Olly wrote:You have many Moose down there in TC?
Sent from my phone.
Bootlipkiller wrote: all the mallards I killed today had boners do to my epic calling.
flight control wrote:Cool. It wasn't mouldy, it had weird orange streaks through it, might be normal, but I wasn't taking any chances. I'll try again with your method.
huntall6 wrote:MT is right.
jehler wrote:i used a moose's nut sack to keep it authenticassateague wrote:Surprised you're allowed to cover it with plastic wrap. Figured it'd be "pine bough" or something like that.
huntall6 wrote:MT is right.
(MT)Montanafowler wrote:jehler wrote:i used a moose's nut sack to keep it authenticassateague wrote:Surprised you're allowed to cover it with plastic wrap. Figured it'd be "pine bough" or something like that.
can you fuckers not clog up my thread with this stupid shit for once? if you want to actually talk about sourdough recipes that's fine.
Bootlipkiller wrote: all the mallards I killed today had boners do to my epic calling.
huntall6 wrote:MT is right.
Olly wrote:The OP has spoken. If you don't have anything to say about the topic move on.
MT thanks for sharing, I want to give this a go.
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huntall6 wrote:MT is right.
Bootlipkiller wrote: all the mallards I killed today had boners do to my epic calling.
(MT)Montanafowler wrote:flight control wrote:I've tried to get a sourdough starter going several times now and they always go bad. MT, any tips on starting and maintaining sourdough?
is it molding on you? you have to clean the container every 2-3 weeks. to get one started, use a good flour and mix 4 parts flour with 3 parts water. leave the top off the container for 3 days so it can "catch" bacteria. sourdough results from several stages of bacterial growth that results in a highly acidic environment that is sterile except for the "good" sourdough bacteria. this takes a minimum of a week to occur.
during the first 10 days is the most likely time for your starter to go bad, you need to let it catch a strain, then you have to feed the strain, the bacteria will take care of the rest. feed it every 12 hours for the first week, just a half cup or cup of flour per feeding. start cycling out "old" starter with new flour, take a cup of old out then feed. you can't use the starter for the first week anyway, unless you like sitting on the pot for a day or two. after ten days, you should have viable starter that can be used. it should smell slightly beery and acidic at the same time.
Olly wrote: We're still the bastard pirates of the duck forum world.
The Duck Hammer wrote:Ok, so to make the sourdough starter you make a flour/water mash and to "feed" it you take a 1/2 cup of the mash out and mix in a cup of flour?
huntall6 wrote:MT is right.
(MT)Montanafowler wrote:The Duck Hammer wrote:Ok, so to make the sourdough starter you make a flour/water mash and to "feed" it you take a 1/2 cup of the mash out and mix in a cup of flour?
that is basically it. you mix in flour and water 4:3 ratio, i eyeball it. you need a decent sized container, i got mine for 4 bucks at walmart. this is it but i got a much smaller one, about 6 inch diameter and 8 inches tall, seems to be more than enough for us currently.
http://www.walmart.com/ip/Anchor-Hocking-Heritage-Hill-2-Gal-Jar-with-Lid/16486707
Olly wrote: We're still the bastard pirates of the duck forum world.
3legged_lab wrote:You being serious?
The Duck Hammer wrote:(MT)Montanafowler wrote:The Duck Hammer wrote:Ok, so to make the sourdough starter you make a flour/water mash and to "feed" it you take a 1/2 cup of the mash out and mix in a cup of flour?
that is basically it. you mix in flour and water 4:3 ratio, i eyeball it. you need a decent sized container, i got mine for 4 bucks at walmart. this is it but i got a much smaller one, about 6 inch diameter and 8 inches tall, seems to be more than enough for us currently.
http://www.walmart.com/ip/Anchor-Hocking-Heritage-Hill-2-Gal-Jar-with-Lid/16486707
How long does it stay good? As long as you keep it off the sides and from molding?
huntall6 wrote:MT is right.
(MT)Montanafowler wrote:The Duck Hammer wrote:(MT)Montanafowler wrote:The Duck Hammer wrote:Ok, so to make the sourdough starter you make a flour/water mash and to "feed" it you take a 1/2 cup of the mash out and mix in a cup of flour?
that is basically it. you mix in flour and water 4:3 ratio, i eyeball it. you need a decent sized container, i got mine for 4 bucks at walmart. this is it but i got a much smaller one, about 6 inch diameter and 8 inches tall, seems to be more than enough for us currently.
http://www.walmart.com/ip/Anchor-Hocking-Heritage-Hill-2-Gal-Jar-with-Lid/16486707
How long does it stay good? As long as you keep it off the sides and from molding?
yep. supposedly some strains have been maintained for a hundred years.
and also, it's really freaking cheap. i've saved a ton on bread items i would normally buy, it also helps us continue to cook at home rather than go out to eat.
Olly wrote: We're still the bastard pirates of the duck forum world.
huntall6 wrote:MT is right.
rebelp74 wrote:Yeah I have a yacht, suck it bitches!
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