Sourdough, Pastrami and Biscuits: A Dive into Cooking Techniques

A Better Life with George and Steve

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Ready to spice up your kitchen game? Promise us a listen, and we'll promise you a culinary journey that'll take your taste buds to new heights. We're George and Steve, your hosts on this episode of A Better Life. We've got some tantalizing recipes to share, ranging from the fiery Habanero chicken (yes, we'll be divulging the secrets of the perfect rub!) to the comforting goodness of drop biscuits served with Italian sausage. That's right, no breakfast sausage here - we're bringing a twist to the classic comfort food.
Now, wouldn't it be fantastic if you could make your own sourdough bread at home? We thought so too! We take a deep dive into the art of sourdough bread making in this episode, exploring everything from the importance of heat and hydration to the differences between wild and commercial yeast. But that's not all, folks. We're also delving into the process of brining a pastrami, discussing the significance of acidity in fermentation. Plus, there's a hint of cinema sprinkled throughout our chat - particularly, Steve's admiration for Stanley Kubrick's work and some intriguing rumors around Kubrick's connection to NASA.
Wrapping up the episode, we'll be lifting the lid on Steve's unique biscuit baking technique. If you've been bending over backwards trying to get that perfect flaky texture, we've got the scoop for you. And before you go, make sure to connect with us online, sign-up for our mailing list, and don't forget to check out our website. We're grateful to you, our listeners, for tuning in and joining us on this journey. So, what are you waiting for? Pop on over to A Better Life with George and Steve and start cooking up a storm!