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Post by Mr. FOLLARD on Mar 11, 2019 19:36:00 GMT
I asked the fella behind the bread counter at Tesco today for some fresh yeast. He said 'yep - just a minute' and then handed me a plastic bag with a lump as big as a fist inside. When I got to the cashout she just put it through without charging me. Apparently this is what they do.
So what can I make? I've got a big bag of strong plain flour and all the other stuff you have lying around. Has anyone made brioche?
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Post by Reactionary Rage on Mar 12, 2019 11:04:59 GMT
I had pork shoulder so I made some pork casserole thing on Sunday.
Carrots Onions Chicken stock Can of tomatoes Bay leaf Thyme Fennel Chorizo Butter beans
Leftovers divided into potions and into the freezer.
I’m such a domestic goddess these days it’s sickening.
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Post by Mr. FOLLARD on Mar 12, 2019 11:59:04 GMT
FENNEL, if you please!
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Post by Deleted on Mar 12, 2019 12:04:40 GMT
It's a good' in! I like to roast it with white fish.
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Post by tory on Mar 13, 2019 11:25:34 GMT
One of my favourite recipes at the mo is Zuppa Di Farro. You might need to go Waitrose to get the Farro, but it’s worth it.
Soak 400g Borlotti beans overnight, although you can use tinned ones if you want.
In a large saucepan, fry up some pancetta/lardons, then add diced celery, onions & carrots with a couple of sliced cloves of garlic until they soften. Add a tin of toms, cook a bit more, and then add the beans and a good wodge of quality chicken stock until the beans are covered. Add a few sprigs of thyme preferably wrapped together so you can remove later. Bring to boil and then simmer, partly covered for 3 hours as you’ll need to cook the beans until they start to break down. After 3 hours press down on the beans with a masher and then add the Farro, around 200g worth. Cook slowly for another hour.
Near the end, get some rosemary and chop into fine pieces. Toast some pine nuts, remove and then add some olive oil and fry the rosemary in it for a few minutes. Pour the rosemary and remaining oil with the pine nuts over the soup when serving. A proper rustic Italian dish
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Post by Mr. FOLLARD on May 28, 2019 17:36:41 GMT
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Post by Deleted on May 28, 2019 20:13:29 GMT
I ordered some Afghani food last night.
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Post by Half Machine Lipschitz on Jun 12, 2019 13:51:28 GMT
I bought a pork chop at our local butcher shop, which is a pretty high-end joint, and while the guy was wrapping it up I noticed they had Australian Wagyu beef steaks for the low low price of $96 per pound. I'm tempted to get one for my 50th birthday in August, but I won't.
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Post by Half Machine Lipschitz on Jun 12, 2019 16:26:49 GMT
I bought a pork chop at our local butcher shop, which is a pretty high-end joint, and while the guy was wrapping it up I noticed they had Australian Wagyu beef steaks for the low low price of $96 per pound. I'm tempted to get one for my 50th birthday in August, but I won't. American pork is usually tasteless, yours may not be, if it is I have found cooking it in duck fat will add flavor, braise with some alcohol for tenderness. Like I said, it's a high-end butcher shop. They don't sell factory-farmed meat. Everything comes from small farms, and is as humanely raised and slaughtered as possible. I pan-fried the pork chop with a bit of salt, and it was fucking delicious.
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Post by Mr. FOLLARD on Jun 14, 2019 13:17:15 GMT
You just can't make decent Mexican food at home in this country. Well, you can, but it ain't easy. Got cilantro? Got Lime? Got Cumin? Peppers dried or fresh if you want heat or tang It'll get you pretty close sometimes cinnamon or bitter chocolate Mexican Oregano ( not the same as Italian) Epazote To get those Mex flavours, yeah, right. But to make something that's close to real Mex nachos or whatever...not easy. Anyway, everything's invented at one time, right? I can throw some stuff together. Fuck 'authenticity'
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Post by tory on Jun 14, 2019 13:47:34 GMT
If you've access to chillies, coriander, citrus and some decent spice you can make Mexican easily.
Cooking black beans with orange tonight actually. Just grate zest and squeeze in orange juice with chicken stock.
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Post by Mr. FOLLARD on Apr 13, 2020 9:59:07 GMT
I made a load of potato salad last night. It won't keep/freeze so I should eat it up in three days
recipe
get some small potatoes (about half a kilo), scrub them if necessary, leave the skin on and cut them into 1 inch cube pieces. Boil them until they're soft (go more for 'overcook' than 'undercook' - they should be soft)
mix equal parts mayonnaise and creme fraiche or sour cream (high fat is good), about a big tablespoon of each. Add a bit of salt (half a teaspoon)
cut up about three spring onions fairly finely, add to the mayo/cream mix, mix well
when the potatoes are cool, mix them in to the dressing gently. Put in the fridge
goes really well with anything in breadcrumbs or batter
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Post by cousinlou on Apr 13, 2020 21:18:52 GMT
I made a load of potato salad last night. It won't keep/freeze so I should eat it up in three days recipeget some small potatoes (about half a kilo), scrub them if necessary, leave the skin on and cut them into 1 inch cube pieces. Boil them until they're soft (go more for 'overcook' than 'undercook' - they should be soft) mix equal parts mayonnaise and creme fraiche or sour cream (high fat is good), about a big tablespoon of each. Add a bit of salt (half a teaspoon) cut up about three spring onions fairly finely, add to the mayo/cream mix, mix well when the potatoes are cool, mix them in to the dressing gently. Put in the fridge goes really well with anything in breadcrumbs or batter I would recommend adding some taste.
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Post by Mr. FOLLARD on May 2, 2020 11:00:12 GMT
Most of us have been cooking more since the lockdown, right?
I was thinking about doing these kathi rolls but it's a bit of a fiddle. But I like the idea of frying those shop-bought tortilla wraps in oil after soaking them in egg. That makes them about ten times more appetising.
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Post by Mr. FOLLARD on May 2, 2020 11:01:35 GMT
I'm making this today
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