Hey, the crust on the bread had a bubble the size of Chicago in there. Anyone know what that's all about?
Had a nice weekend filled with crazy pork roasts, marinated tri-tips and sausage stuffed quail. The weather was quite breezy, but at least the sun decided to come out before noon. Heh.
Check out these hickory smoked quail that I picked up from Fatted Calf on Saturday morning. I hadn't decided what to get until I walked up. I think I did pretty well, eh.
And look inside the quail!!
That thar is a fig, yum. Figs & Pigs (Hi Kate!).
I entered my pork roast over at The Pragmatic Chef. Today was the last day to get your entries in, I barely made it. I don't think it's up yet, we'll see. I'll let ya'll know. I'm pretty excited about it.
As you can probably guess, the 3 day weekend really had no goals or plans. I knew Paul was coming over Sunday for a meal, but that was about it. Everything was just a toss together situation, now I need some salad and fiber.
Biggles
Yeah, I made a nice loaf of bread a little while ago that had a bubble problem. I was so excited because the loaf was so nice a round - and it rose so high! When I cut it open, literally the top 50% of the loaf was one giant air pocket. On the plus side, I like crust.
this happens when the bread is "over-proofed" or proofed too fast. it is a common summer problem.
I especially like the tying job on the quail! looks too yummy to think about while I am here in Florida.
Shuna is right on the mark. After I formed the loaf, I promptly forgot about it and took the kids out for a show. Truth be known, I over-proof bread rather frequently these days (I'm preoccupied with other things), and still, this monster bubble was a new achievement. I have to congratulate myself.
Dude, you won!