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Posted on 10/22/19 at 1:08 pm to tigersbh
quote:
Sounds great! Have you ever left off the olive mix until the muffuletta comes out of the oven?
Nope, never have done that but will give it a try to see how it goes.
Posted on 10/22/19 at 4:32 pm to Stadium Rat
low talker should get together with this baw and make some killer meals together.
Posted on 10/22/19 at 4:56 pm to Stadium Rat
quote:
You know it's authentic by the guy's thick Sicilian accent.
Yeah, south Georgia redneck Sicilian.
Why would you put regular olive oil with seasoning as opposed to using the oil from the olive salad??? It's already packed with loads of flavor.
Posted on 10/22/19 at 7:43 pm to Stadium Rat
Vinnie’s Vittles.
Lord the links in this thread need some work.
Lord the links in this thread need some work.
Posted on 10/22/19 at 9:20 pm to Powerman
quote:
My dad makes a "muffaletta" dip of sorts. He pulses the central grocery mix and layers it with a mix of whipped butter and cream cheese. Great on crackers.
Interesting idea!
Posted on 10/22/19 at 9:22 pm to Martini
Links are here for supplement amusement of the original premise
Posted on 10/22/19 at 9:51 pm to t00f
quote:
Links are here for supplement amusement of the original premise
I think we get that, however it takes 2 seconds to add a title to the link.
Posted on 10/22/19 at 9:54 pm to Breauxsif
Seems like a technicality but thanks for speaking out for all of them.
Posted on 10/22/19 at 10:15 pm to TulaneLSU
quote:
More non-New Orleans posters trying to corrupt New Orleans culture with their ignorance. I don’t go to Baton Rouge and pretend to be an expert in your city’s chain restaurant culture. Why do such posters like martini and Gris Gris do this with New Orleans?
Your schtick is lame and stale. Come up with some better material or shut the frick up.
Posted on 10/23/19 at 6:31 am to Martini
I made this, baked my own bread, I put some Kalamata olives in for taste and visual appeal.
Posted on 10/23/19 at 7:02 am to Martini
One need only review my thread history to see that in a single thread I’ve provided more original, educational and entertaining content than you have in your entire posting career.
You don’t even know what a muffuletta is! French bread....
You don’t even know what a muffuletta is! French bread....
Posted on 10/23/19 at 7:02 am to dpd901
quote:
I’ve also finally come to the opinion that they are better at room temp than baked. Took a long time to get there, but it’s true.
I find this to be true of almost everything. I prefer most food and drinks to be room temp instead of hot or cold.
Posted on 10/23/19 at 7:17 am to andouille
I have a recipe I found online for Muffaleta bread that I been meaning to try. Where did you get your recipe? I want to make smaller muffalatta round bread.
Posted on 10/23/19 at 8:05 am to Jibbajabba
I prefer a hot muff.
Speaking of hot muff's I was contemplating getting one at Nor Joe's today but this has changed my mind. Also, prefer hot:
Speaking of hot muff's I was contemplating getting one at Nor Joe's today but this has changed my mind. Also, prefer hot:
Posted on 10/23/19 at 8:25 am to t00f
quote:
I have a recipe I found online for Muffaleta bread that I been meaning to try. Where did you get your recipe? I want to make smaller muffalatta round bread.
It's just a basic dough. I make a poolish:
5 oz water
3 oz flour
.5 tsp instant yeast
Blend and let it sit covered for a few hours or as much time as you have.
Then add:
20 oz bread flour
1 tbsp. instant yeast
2 tsp salt, I prefer Kosher
8 oz water
I use a KitchenAid mixer with dough hook, about 7 minutes.
A couple of rises till double, shape small loafs or one big one like I did in the picture.
Posted on 10/23/19 at 7:11 pm to cypressbrake3
For the Lafayette people, Poupart's will fresh bake muffaleta bread for you and it is awesome. Order it the day before. No order too small. Get your mortadella and central grocery olive salad from Rouse's and you are good to go!
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