I'm not a breakfast food guy, but I love me some french toast! AND you did say this is brunch! I am also not terribly fond of sourdough for mine. For those who also are not, my mom always used to use texas toast, or any bread that had become stale. The thick texas toast or stale bread both tend to avoid the risk of falling apart when softening from soaking in the egg wash like a thinner store bought standard white bread can (sourdough is usually firmer than regular white, so it is a good choice for the recipe).
Since it IS brunch, you can always put some sliced ham and a little strawberry jam between the slices for a pseudo-Monte Cristo sandwich. THEN you can have a beer or cocktail (mimosa?) with your sandwich and football game with nobody being able to say anything, because it's not breakfast!
Yeah I have just started playing around in the sourdough universe partly because I have access to a great starter and mostly because my wife finds it way easier on her system (fermented wheat>>unfermented wheat). I like the "tang" of a good sourdough and I am very pleased so far with what I am making (got a sourdough pizza dough rising along with my bread right now).
Given my choices above I would likely go "Bloody Mary" over a Mimosa because the spice bite and acid in the cocktail would work well with the brunch overall. But I never turn down mimosas for brunch!
I love it! Mrs. Turtleman and I used to make food from the area of the team the 'Hawks were playing a few years back. I should suggest we do it again. We had to wing it plenty, but it was a fun challenge. Never occurred to me to incorporate the mascots.
Good eats! If you have a sous vide wand, you can make a pork shoulder perfectly with only a couple of hours under smoke. You probably know that Carolina BBQ sauce is vinegar based, and use red cabbage on the slaw (should you make slaw). East coast has a different recipe from the Piedmont region like you'll find near Charlotte.
You gentlemen are spot on. I love most BBQ types, but being from VA, there is always a soft spot in my heart for the north coast vinegar sauce, with slaw ON it. Good on ya!
And just because you prompted me, Chuck, I am going to try a boneless pork shoulder sous vide. I usually get a bone-in and throw it on the grill early in the morning at about 275 and let 'er go all day at that temp.
I've never cooked a boneless one, but the bone falls right out after smoking/sous vide. Don't think it impacts flavor much like it might with chicken or so forth anyway.
I'm not a breakfast food guy, but I love me some french toast! AND you did say this is brunch! I am also not terribly fond of sourdough for mine. For those who also are not, my mom always used to use texas toast, or any bread that had become stale. The thick texas toast or stale bread both tend to avoid the risk of falling apart when softening from soaking in the egg wash like a thinner store bought standard white bread can (sourdough is usually firmer than regular white, so it is a good choice for the recipe).
Since it IS brunch, you can always put some sliced ham and a little strawberry jam between the slices for a pseudo-Monte Cristo sandwich. THEN you can have a beer or cocktail (mimosa?) with your sandwich and football game with nobody being able to say anything, because it's not breakfast!
Yeah I have just started playing around in the sourdough universe partly because I have access to a great starter and mostly because my wife finds it way easier on her system (fermented wheat>>unfermented wheat). I like the "tang" of a good sourdough and I am very pleased so far with what I am making (got a sourdough pizza dough rising along with my bread right now).
Given my choices above I would likely go "Bloody Mary" over a Mimosa because the spice bite and acid in the cocktail would work well with the brunch overall. But I never turn down mimosas for brunch!
Thanks for reading and responding, Shaymus!
I love it! Mrs. Turtleman and I used to make food from the area of the team the 'Hawks were playing a few years back. I should suggest we do it again. We had to wing it plenty, but it was a fun challenge. Never occurred to me to incorporate the mascots.
Thanks for reading, Chuck! Next week it's Carolina and it will be hard NOT to make Caroline BBQ pulled pork.
Good eats! If you have a sous vide wand, you can make a pork shoulder perfectly with only a couple of hours under smoke. You probably know that Carolina BBQ sauce is vinegar based, and use red cabbage on the slaw (should you make slaw). East coast has a different recipe from the Piedmont region like you'll find near Charlotte.
100% on the apple cider vinegar based sauce! Gotta have it. And fresh slaw, too!
You gentlemen are spot on. I love most BBQ types, but being from VA, there is always a soft spot in my heart for the north coast vinegar sauce, with slaw ON it. Good on ya!
And just because you prompted me, Chuck, I am going to try a boneless pork shoulder sous vide. I usually get a bone-in and throw it on the grill early in the morning at about 275 and let 'er go all day at that temp.
I've never cooked a boneless one, but the bone falls right out after smoking/sous vide. Don't think it impacts flavor much like it might with chicken or so forth anyway.
You see this right here is why I am writing these articles. Thanks, Chuck. I haven't use my sousvide setup in a while this will be an excuse lol!