For turkey your are probably going to want to put in more seasoning than you might think, but it soaks up the flavor something fierce, so you can get ready flavorful combinations out of your meat. May I also suggest making it a 3 bean chili with kidney, black, and great northern bean combo.
I'm jealous of your plating and presentation. No matter what I do it looks like shit, even if it's delicious.
That's some Christmas determination, right there. I make Kruschiki with the same anger, and I don't even need any almonds in the mix. Do you at least have a mold to speed up the process?
I am intrigued by this as a sourdough dweeb also. Do you prove it like normal? At what point do you add your mix ins? I've never made a 'flavoured' sourdough beyond like nuts and seeds on top.
Totally drooling. I fucking love colcannon. Adding all that cabbage to pretend it's healthy, when really it's just potatoes as a vehicle for butter.
That's interesting, I'm going to have to try this some day. My parents used to make burgers with a bunch of shit mixed in but they would always fall apart, I bet the egg solves that problem.
Thanks for the compliment, but that was a fluke. Here is the previous evening's dinner, which was liver and bacon, but looks like dog food:
yes, makes it very easy to make them.
I added the mix ins in the initial kneading period but I use a Kitchenaid stand mixer (the sausage was cubed up about the same size as the peppers but still got kinda mashed up during kneading, and I added the cheese cubes at the last like minute or so of kneading so they didnt get too beat up), I just stop it and scrape the dough down off the hook every now and then to redistribute the stuff, but other than that I follow the proofing method of the Tartine bread book--Ill shape it into a ball, and then 30 minutes into the proof Ill come back and do a stretch and fold just to further redistribute the stuff (and in Tartine Bread, some people add the salt and mix ins at this point) and then do another stretch and fold at the 1 hour mark, then do a regular proofing period, shape it and put it in whatever pan, and let it have its final proof, sometimes overnight in the fridge. I think I baked it around 35 minutes at 375, but it was a small loaf, I kinda just winged it on the temperature and time.
Sounds great, anytime I have a rutabaga (we call em swedes over here) I just cop out and mash the sucker with loads of black pepper and an ungodly amount of butter.
Interesting but it sounds more like a fried meatloaf. I generally disagree with adding anything other than ground meat to the patty, and seasonings should be on the surface. Let us know how it turns out though.
