InstantForum.NET v4.1.4Addictive Fishing Forumhttp://www.addictivefishing.com/forum/forumadmin@addictivefishing.comFri, 05 Dec 2008 02:17:03 GMT20http://www.addictivefishing.com/forum/Topic24870-5-1.aspxThat would be just fine...<br><br>Fish taco's tonight! Look for a report coming.Fri, 29 Feb 2008 06:39:49 GMTVlaphttp://www.addictivefishing.com/forum/Topic24870-5-1.aspxThat's a plan!! Definitely since now we are with boat!! We actually get to go pick up our 2200 Bay Ranger tomorrow so catching dinner will be a must. </P><P>By the way, if you're still single, I'll make sure to have a single girlfriend over for dinner that night too ;) (if it's all right with you). Fri, 29 Feb 2008 06:37:34 GMTTricehttp://www.addictivefishing.com/forum/Topic24870-5-1.aspxOne day when you are home let me know.. I will come up and we will cook up a storm for the fun of it. Bread included. <br>You and McCabe just have to let me know when and I will be honored to do so...<br>We can plan a trip and catch some fresh fish for it if you would like ;)Thu, 28 Feb 2008 18:22:09 GMTVlaphttp://www.addictivefishing.com/forum/Topic24870-5-1.aspxI have a weakness for bread . . . any kind of bread but fresh baked foccacia is pure torture!! I love herbed bread too!! Mmmmm, you could slice up some calamata olives and sundried tomatoes too! </P><P>I have one of my dad's recipe books and in it is a dough for deep dish pizza that we used to make together. Well, the dough itself has great flavor and I've used that to make stuffed breads, foccacia, cinnamon rolls, etc. </P><P>You're killing me Vlap!!</P><P>TriceThu, 28 Feb 2008 15:57:00 GMTTricehttp://www.addictivefishing.com/forum/Topic24870-5-1.aspxI have been wanting to make some bread for a while now and some talk of bread and starters on another forum I felt inspired. With the Daytona 500 approaching quickly yesterday I started it in the morning.<br>Although the recipe called for me to do things differently I always like making a poolish of sorts. Started with adding some yeast to warm water along with a lil sugar and flour. Let that sit until bubbly.<br>[img]http://i208.photobucket.com/albums/bb172/Vlap/focaccia/HPIM0660.jpg[/img]<br><br>Once the poolish is mixed into the remaining ingrediants and allowed to rest and rise I started in on some onions. The focaccia I planned was going to be a carmelized onion and herb focaccia. Here are the onions started to cook.<br>[img]http://i208.photobucket.com/albums/bb172/Vlap/focaccia/HPIM0661.jpg[/img]<br><br>While they were cooking I picked through my fresh herbs and added them to a food processor. Gave them a lil chop with it before adding in the oil.<br>[img]http://i208.photobucket.com/albums/bb172/Vlap/focaccia/HPIM0662.jpg[/img]<br><br>The onions progressed at a nice pace over a med/low heat. Here they are getting a good color. Just about done.<br>[img]http://i208.photobucket.com/albums/bb172/Vlap/focaccia/HPIM0663.jpg[/img]<br><br>The chopped herbs were then pulsed with olive oil in order to infuse some of the flavor into the oil and allowed to sit until needed.<br>[img]http://i208.photobucket.com/albums/bb172/Vlap/focaccia/HPIM0664.jpg[/img]<br><br>The onions are done and cooling in the background and in front is the dough after rising and punching down.<br>[img]http://i208.photobucket.com/albums/bb172/Vlap/focaccia/HPIM0665.jpg[/img]<br><br>After allowing the dough to rise again I used my finger tips to put some pivots in the dough and then poured the herb infused oil over it and rubbed it it.<br>[img]http://i208.photobucket.com/albums/bb172/Vlap/focaccia/HPIM0666.jpg[/img]<br><br>Spread the onions over the top and sprinkle with some chopped herbs and course salt.<br>[img]http://i208.photobucket.com/albums/bb172/Vlap/focaccia/HPIM0667.jpg[/img]<br><br>Cook at 400 for 20 minutes (Maybe a little longer to offset the moisture from the onions) The smell of this was incredible i the house. The herbs and onions were so aromatic it killed me. I was so very ready to try a slice once it came out of the oven.<br>[img]http://i208.photobucket.com/albums/bb172/Vlap/focaccia/HPIM0668.jpg[/img]<br><br>The crumb was nice and even and the bread itself was very tender. The flavor was incredible. There is nothing left of this bread. I will have to make it again soon.<br><br>Add to this the chicken and sweet sausage gumbo I made and we had a feast.Mon, 18 Feb 2008 08:13:29 GMTVlap