The Foodie thread

[TheHowieLama]

5 minutes ago, Elite said:

Any tips for cooking chicken wings without them sticking to the oven dish?

Fry them

[TheHowieLama]

On 04/05/2020 at 14:31, Aw Geez said:

 

It's a gas burner at the back, so the heat comes from the stone base and the back, so you have to turn it a couple of times. Really easy though. The koda 16 has the burner extend up the sides too. If I use this one loads I'll upgrade to the 16 next summer. 

Where are we on this campaign?

[Bjornebye]

11 minutes ago, Elite said:

Any tips for cooking chicken wings without them sticking to the oven dish?

Oil 

[Mudface]

Just now, Bjornebye said:

Oil 

Yep. And let them get to room temperature before cooking.

[Paulie Dangerously]

Made a vegetarian moussaka before. Worldie. 

 

 

[Rick Sanchez C-137]

9 minutes ago, TheHowieLama said:

Where are we on this campaign?

Still can't get strong bread flour near me because of coronacunt preppers. So my pizza bases are all over the place. Just 6/10's so far.

[Bjornebye]

3 minutes ago, Aw Geez said:

Still can't get strong bread flour near me because of coronacunt preppers. So my pizza bases are all over the place. Just 6/10's so far.

Normal flour will suffice ? You just need to use fucking loads. Are you proving the dough for a few hours before hand? I really want to be part of the quest. Lets get you to 10/10. 

[TheHowieLama]

16 minutes ago, Aw Geez said:

Still can't get strong bread flour near me because of coronacunt preppers. So my pizza bases are all over the place. Just 6/10's so far.

Try a little cream of tartar if you have to use all purpose flour - also let it rise once in the bowl but do not punch down, roll it straight away then give it 10 or 15 minutes to rise after rolling.

[Remmie]

3 hours ago, Aw Geez said:

Still can't get strong bread flour near me because of coronacunt preppers. So my pizza bases are all over the place. Just 6/10's so far.

There are loads of good YouTube videos on making great dough, just search Neopolitan pizza dough, I tend to start with those with Italian accents but that isn't mandatory!

[Pureblood]

Mix in crunchy peanut butter with cornflakes to make homemade crunchy nut cornflakes.  Very nice but without the high sugar content. Little blobs of peanut butter mixed in, a dozen or so is about optimal.

[Elite]

I cooked some chilli con carne last week and put some in the freezer. Do I have to defrost it and then microwave it, or microwave it from frozen?

 

Ta.

[Guest Pistonbroke]

2 minutes ago, Elite said:

I cooked some chilli con carne last week and put some in the freezer. Do I have to defrost it and then microwave it, or microwave it from frozen?

 

Ta.

 

It's advised to always defrost cooked meat before re-heating mate. Just use the defrost setting on your Microwave if you have one, otherwise I'd advise to thaw it overnight in the fridge.

[Pureblood]

5 minutes ago, Elite said:

I cooked some chilli con carne last week and put some in the freezer. Do I have to defrost it and then microwave it, or microwave it from frozen?

 

Ta.

Make it into chilli iced lollies. Delicious in this hot weather.  Refreshment with a kick!

[PestiRed]

7 hours ago, TK421 said:

Mix in crunchy peanut butter with cornflakes to make homemade crunchy nut cornflakes.  Very nice but without the high sugar content. Little blobs of peanut butter mixed in, a dozen or so is about optimal.

This is the Foodie Thread, not the Simon Green tribute thread

[Evelyn Tentions]

18 hours ago, TK421 said:

Mix in crunchy peanut butter with cornflakes to make homemade crunchy nut cornflakes.  Very nice but without the high sugar content. Little blobs of peanut butter mixed in, a dozen or so is about optimal.

Most commercial peanut butter is loaded with sugar - about 10%, especially American style

 

[Pureblood]

Stop ruining my creation.  It's tasty AND healthy.

[Rick Sanchez C-137]

Made a new pizza base last night. Cooking it later. Hopefully better than the last lot. I did get yeast, although I still couldn't get bread flour so used plain flour.

[Anubis]

53 minutes ago, Aw Geez said:

Made a new pizza base last night. Cooking it later. Hopefully better than the last lot. I did get yeast, although I still couldn't get bread flour so used plain flour.

If you knead in a half cup of your own urine the acidity in the urine keeps the dough together during cooking and stops it crumbling and falling apart as it bakes.

[Rick Sanchez C-137]

Just now, Anubis said:

If you knead in a half cup of your own urine the acidity in the urine keeps the dough together during cooking and stops it crumbling and falling apart as it bakes.

 

I'll maybe save that wee tip for the upcoming apocalypse after the running water has been turned off.

[TheHowieLama]

@Aw Geez If you are ever in doubt about the quality of your offerings take a look at what @Remmie served up a few months back.

[Lee909]

Just knead the dough longer and overstretch it. The 00 flour normally used is finer and has less gluten so the extra kneading and stretching will help breaking it down 

[TheHowieLama]

The neg @Remmie just gave me was about the color of his offering. Nightmare on Beet Street

[Evelyn Tentions]

I've got a feeling I may have mentioned Felicity Cloakes recipe using cold fermented dough. It takes longer (you have to plan ahead) and it does work with plain flour. The higher the protein content of your flour though, the better the dough.

The big advantage, especially when you've got dodgy ancient wrists like me, is that no kneading is required, time does the job for you. It really is easy and makes brilliant pizza dough.

500 g flour, 1.5 tsp yeast, 1 tsp salt and 1 tsp sugar. Mix together in a bowl and stir in water 300 to 350ml depending on the flour. It needs to be a moist dough. Cover the bowl with cling film and stick it in the fridge. In 2 to 3 days it's will have risen and is ready to use (usable for up to a week) take what you want for your base out of the bowl and form a ball on a REALLY well floured surface, it's as sticky as buggery. Leave to prove for an hour flatten it and use it.

If you're using fresh yeast, crumble it into some of the water and make a slurry with it.

 

[Bjornebye]

8 hours ago, Evelyn Tentions said:

I've got a feeling I may have mentioned Felicity Cloakes recipe using cold fermented dough. It takes longer (you have to plan ahead) and it does work with plain flour. The higher the protein content of your flour though, the better the dough.

The big advantage, especially when you've got dodgy ancient wrists like me, is that no kneading is required, time does the job for you. It really is easy and makes brilliant pizza dough.

500 g flour, 1.5 tsp yeast, 1 tsp salt and 1 tsp sugar. Mix together in a bowl and stir in water 300 to 350ml depending on the flour. It needs to be a moist dough. Cover the bowl with cling film and stick it in the fridge. In 2 to 3 days it's will have risen and is ready to use (usable for up to a week) take what you want for your base out of the bowl and form a ball on a REALLY well floured surface, it's as sticky as buggery. Leave to prove for an hour flatten it and use it.

If you're using fresh yeast, crumble it into some of the water and make a slurry with it.

 

Somethings certainly risen

 

 

 

 

[lifetime fan]

Belly pork slow roasted in cider.