Quote Originally Posted by Uncle Ruckus View Post
1. How do you 'cajun' your ribeye?
2. What kind of bread maker do I need. Sourdough buns don't exist outside restaurants and I need them in my arsenal.
1. Hot flat top sear with Cajun seasoning just like you would a blackened Redfish

2. The bun I used was more of a homemade hamburger bun. I've never actually made a sour dough. If you have a mixing bowl, bread is easy. All that is in the basic white is bakers yeast (activate it first, melted butter, salt, water, eggs, and flour. You cut out and hand shape your buns, let them rise, and then bake off at 350 whe they reach 2/3 your desired size. Don't over proof or they'll fall. With that basic dough you can add other things to make an onion roll, jap/cheddar, sesame seed, etc... You can even make focaccia if you change the bun prep. On Thursday I'll pull my recipe book and scale it down to something reasonable for home. My single batch makes 70+.