This was talked about here:
http://forum.bradleysmoker.com/index.php?topic=17224.0
So I followed the directions from this:
http://www.tasteofcuba.com/pancubano.html
I made the starter yesterday and let it sit for 24 hrs.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Cuban%20Bread/SDC12551.jpg)
Made this up according to the directions
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Cuban%20Bread/SDC12553.jpg)
I vac pak and froze the other half of the starter
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Cuban%20Bread/SDC12554.jpg)
Rolled it out to let it rise
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Cuban%20Bread/SDC12555.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Cuban%20Bread/SDC12556.jpg)
After a couple of rise and punch downs
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Cuban%20Bread/SDC12558.jpg)
350* for 30 minutes
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Cuban%20Bread/SDC12557.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Cuban%20Bread/SDC12559.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Cuban%20Bread/SDC12560.jpg)
Nice CRG!
I'm thinking about doing some too. Hot pressed sandwiches are sounding good.
I like it!
I printed those directions the other day and expect to hear from Gus when he gets back in town next week and get some of the starter. I'm glad to see the recipe makes some good looking bread. How did it taste?
Way cool...
It *IS* the BREAD that makes a cuban (although, what's "authentic" as far as the sandwich will start more arguments than beans in chili)
There are a lot of Italians that immigrated to Tampa (and other FL areas) -- and they add salami - don't argue, or they'll send Guido over...
I can't believe you used PULLED PORK on yours...
I've been thinking about trying that for a while!
Might not be "authentic" --- but --- TASTE is the BOMB!!!!
Quote from: TestRocket on August 05, 2010, 06:43:22 PM
I printed those directions the other day and expect to hear from Gus when he gets back in town next week and get some of the starter. I’m glad to see the recipe makes some good looking bread. How did it taste?
This was not from the sweet bread starter. This was a Cuban Bread starter that you mix up one day and add to it the next.
The Cuban Bread taste a little like a mild sourdough. I like it.
When we moved up here... (Springfield, Illinois)...
I learned of the "HorseShoe". It's an open-faced WHATEVER (you can get it it with hamburger, chicken, pork -- lots of variations)... and they throw french fries on top and cover the the whole whole thing with (varying degrees of quality) CHEESE SAUCE.
Been here 15 or 20 years years (I lose count)... But, I've NEVER HAD ONE. I've seen plenty of 'em. NEVER HAD ONE.
When I go to Tampa, I GO OUT OF MY WAY TO FIND A GOOD CUBAN SAMMICH!!!!
Every part of the country (it seems) has their "claim to fame" food...
Some of it is really good, and.. well...
Anyhow... CRG is nailing it here... Y'all gotta try a Cuban sammich...
When you read about it, it sounds simple - but it ain't - ya gotta have the right bread (can't over-emphasize that) and pork with some Mojo.. The rest is simple. Freaking AWESOME SAMMICH!!!
CRG, you're over the top ... monogrammed bread. It looks superb!
Quote from: hal4uk on August 05, 2010, 07:52:12 PM
When I go to Tampa, I GO OUT OF MY WAY TO FIND A GOOD CUBAN SAMMICH!!!!
Tampa / Ybor City - The Columbia Restaurant - the best cuban sandwich by far...
I've got to try the bread. My wife and I lived in Tampa for 7 years and living here in KY it's impossible to find an authentic, or even close, cuban sandwich.
Ditto on the Columbia...
I was down there a few years ago for an IBM conference, and 2 of us 'snuck away' for a long lunch at the Columbia!
The bread was very easy to make.
It just requires you making the starter a day ahead.
I found another recipe that you mix and make the same day and
might give it a try next.
Another Ditto on the Columbia!
(http://lh5.ggpht.com/_OWAlOFdBvAg/TFx-lOHcdaI/AAAAAAAAAtU/1PaAQXS2eUw/s800/P1000166.JPG)
Personally I don't collect "Full" bottles of Liquor, usually it's the empties that
clog my glass case or my path.
Quote from: classicrockgriller on August 06, 2010, 09:05:43 PM
Personally I don't collect "Full" bottles of Liquor
I is a
difficult thing to do. ;D
Quote from: hal4uk on August 06, 2010, 09:09:27 PM
Quote from: classicrockgriller on August 06, 2010, 09:05:43 PM
Personally I don't collect "Full" bottles of Liquor
I is a difficult thing to do. ;D
If you can do it, you are a better person than me.
Personally I would drink the stuff and put colored water in the Bottles. ;D
I or I should say the Wombat has a case of the little mini bottles we have collected and I have to say when things are dry around here those little bottles get eyed up pretty good.
Eric, BuyLowSellHigh or BLSH sent me a PM about this post and
thought I would share with you guys what he sent. He always has
good insite on a variety of topics and enjoy reading what he has to say.
"...........I did a bit of reading and researching on Cuban Bread. Like most breads of the world, thre are many opinions and local varations. That said, a dedicated group at The Fresh Loaf site a couple of years ago debated, discusssed and seemed to have "perfected" some really good Cuban bread. Here a few links to fuel your passion ..." (My remarks are in brackets)
First, the Fresh Loaf discussion thread - it's long but well worth the read to the end
(This was quite interesting and they had a heated moment in the thread,
but everyone goes Home happy in the end ;D )
http://www.thefreshloaf.com/node/2596/cuban-bread
Second, the final preferred recipe as presented on Hector's site
(If you want to just go straight to the end results of the "perfected"
recipe then you can skip the first link and read this one)
http://www.oo.com/kitchen-warfares-cuban-bread-tampa-style/
Third the video noted in the Fresh Loaf discussion -- I always love watching artisan bakers at work.
(I watch this three times and am sure I will watch it many, many more times)
http://video.google.com/videoplay?docid=-1257514206200481593#
The Bobby Flay / La Segunda recipe that was Hector's starting point
http://www.foodnetwork.com/recipes/bobby-flay/cuban-style-bread-recipe/index.html
Finally, a link the La Segunda Central Bakery's website
(Kewl website)
http://www.lasegundabakery.com/
Thanks Eric and Hope I didn't affend you by posting this Info.
I just thought it was too valuable to not share.
Please, share away. I'm pleased you thought it worthwhile to spread it here. I thought about it, but wanted to give you first crack. I tend to think a lot of my stuff is over the top for general consumption so i don't want to overwhelm the boards with my often technical viewpoints. Hope this helps others.
Thanks BLSH I had forgotten about the freshloaf...
I think I'm going to try Hector's recipe
Quote from: deb415611 on August 07, 2010, 03:00:19 PM
Thanks BLSH I had forgotten about the freshloaf...
I think I'm going to try Hector's recipe
Looking forward to the results, cause I KNOW you are a good Baker.
BLSH, "General Consumption"?
Just because the occasional dumb@ss hillbilly ( ::) ) says, "Authentic, Aushhhmentic...".. or whatever.. yada yada yada...
Or any other stupid nonsense like that... That don't mean they don't enjoy your insight ;D
If I had a nickel for every time I posted something, and then thought, well maybe so-and-so didn't like/appreciate that...
Or.. I wish I had said that differently, well... I'd have a LOT of nickels, and, most likely, I would just give them away.
And then, I just be right back where I wuz born --- without any nickels.
Same way I'm going to the jumpin' off point.
Furthermore, I do believe it's the diversity of insight (on smokin' and everything else) that makes us all think...
If only now and then... "Hmmmmmmmmmmmmmmm...".
Awrighten.