Net Cooking Talk




Go Back   Net Cooking Talk > Cooking Talk Forums > Sandwiches Forum

Reply
 
Thread Tools Display Modes
  #1  
Old 06-15-2018, 06:23 PM
medtran49's Avatar
medtran49 medtran49 is offline
Entree Cook
 
Join Date: Feb 2017
Location: S Florida
Posts: 613
Thanks: 321
Thanked 584 Times in 337 Posts
medtran49 is on a distinguished road
Default Muffuletta

Instead of posting each recipe and having to reword, I'll post the links to the recipes I use and make notes under.

http://www.nolacuisine.com/2005/08/2...-bread-recipe/

The only thing I did differently was for the final rising, I placed an OPEN, upside down, and very well greased 9" springform pan ring around the shaped loaf and then covered it with Pam sprayed plastic wrap over the top of the ring. I didn't want to take the chance on dough spreading out any further than about 10". Just very, very, very gently and slowly pull the ring straight up before baking or just leave it there if you wish. I will say, however, the dough didn't spread enough to reach the ring in a couple of places, so I probably won't do that next time.

https://www.foodnetwork.com/recipes/...recipe-1925279

You can, of course, buy this already made, but we don't really eat it, so I make a HALF recipe to make the olive salad. I just put it in a mason jar from the start instead of the bowl to jar step, rinsing out the jar when the veges are rinsed. Please note, by the time this takes to brine and then the olive salad to marinate, you WILL NEED 3 DAYS before making the muffuletta.

https://www.seriouseats.com/recipes/...ta-recipe.html

Craig likes a wetter sandwich, so I make a recipe and a-half of the olive salad, putting about 2/3 on the bottom piece and the rest on the top, pressing it in fairly well before quickly flipping onto the built sandwich. They apparently used a smaller loaf so if you make a 10" loaf you may want more meat. I used the 1/3 pound each.
Attached Images
  
Reply With Quote
The Following User Says Thank You to medtran49 For This Useful Post:
lilbopeep (06-15-2018)
  #2  
Old 06-15-2018, 06:24 PM
medtran49's Avatar
medtran49 medtran49 is offline
Entree Cook
 
Join Date: Feb 2017
Location: S Florida
Posts: 613
Thanks: 321
Thanked 584 Times in 337 Posts
medtran49 is on a distinguished road
Default Re: Muffuletta

Please don't lose this again. It just happened to be open and active on my phone so I was able to copy and paste.
Reply With Quote
The Following User Says Thank You to medtran49 For This Useful Post:
Sass Muffin (06-15-2018)
  #3  
Old 06-15-2018, 07:00 PM
lilbopeep's Avatar
lilbopeep lilbopeep is offline
Restaurant Chef
 
Join Date: Jun 2009
Posts: 15,062
Thanks: 2,353
Thanked 823 Times in 556 Posts
lilbopeep will become famous soon enoughlilbopeep will become famous soon enough
Style: Gonzo
Default Re: Muffuletta

Thank you for the recipe Med.
__________________
http://www.netcookingtalk.com/forums/picture.php?albumid=125&pictureid=1971

Be who you are and say what you feel, because those who mind don't matter and those who matter don't mind.

Never explain yourself. Your friends don't need it and your enemies won't believe it anyway.
Reply With Quote
The Following 2 Users Say Thank You to lilbopeep For This Useful Post:
medtran49 (06-15-2018), Sass Muffin (06-15-2018)
  #4  
Old 06-15-2018, 07:33 PM
Sass Muffin's Avatar
Sass Muffin Sass Muffin is offline
Master Chef
 
Join Date: Feb 2009
Location: Defiance Ohio
Posts: 14,048
Thanks: 2,373
Thanked 2,817 Times in 1,538 Posts
Sass Muffin is an unknown quantity at this point
Default Re: Muffuletta

__________________
Don't order fish on Mondays
- Anthony Bourdain
Reply With Quote
  #5  
Old 06-17-2018, 09:12 AM
QSis's Avatar
QSis QSis is offline
Grill Master

 
Join Date: Jan 2009
Location: Boston area
Posts: 12,274
Thanks: 161
Thanked 2,002 Times in 1,457 Posts
QSis will become famous soon enough
Default Re: Muffuletta

Oh, thank heavens!

Sorry to mess that up, med!

Thanks, Peep and Sass, for trying to help!

Whew!

Lee
Reply With Quote
The Following 2 Users Say Thank You to QSis For This Useful Post:
lilbopeep (06-17-2018), Sass Muffin (06-17-2018)
  #6  
Old 06-17-2018, 09:24 AM
lilbopeep's Avatar
lilbopeep lilbopeep is offline
Restaurant Chef
 
Join Date: Jun 2009
Posts: 15,062
Thanks: 2,353
Thanked 823 Times in 556 Posts
lilbopeep will become famous soon enoughlilbopeep will become famous soon enough
Style: Gonzo
Default Re: Muffuletta

Med that Giardiniera recipe doesn’t have vinegar in it? Or did I miss something. The Giardiniera I buy is pickled in hot vinegar.
__________________
http://www.netcookingtalk.com/forums/picture.php?albumid=125&pictureid=1971

Be who you are and say what you feel, because those who mind don't matter and those who matter don't mind.

Never explain yourself. Your friends don't need it and your enemies won't believe it anyway.
Reply With Quote
  #7  
Old 06-17-2018, 10:53 AM
medtran49's Avatar
medtran49 medtran49 is offline
Entree Cook
 
Join Date: Feb 2017
Location: S Florida
Posts: 613
Thanks: 321
Thanked 584 Times in 337 Posts
medtran49 is on a distinguished road
Default Re: Muffuletta

Quote:
Originally Posted by lilbopeep View Post
Med that Giardiniera recipe doesn’t have vinegar in it? Or did I miss something. The Giardiniera I buy is pickled in hot vinegar.

No vinegar in that particular giardiniera, although some red wine vinegar does go in the olive salad. You can use whatever giardiniera you like. That just happened to be the one I picked because Craig likes things a little spicy.
Reply With Quote
The Following 2 Users Say Thank You to medtran49 For This Useful Post:
lilbopeep (06-17-2018), Sass Muffin (06-17-2018)
Reply

Tags
muffuletta

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump




All times are GMT -4. The time now is 03:11 AM.


Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.
Copyright NetCookingTalk.com
Inactive Reminders By Icora Web Design