The Foodie thread

[TheHowieLama]

 

 

That is proper - did some bbq pork bellies myself last week.

[Bjornebye]

Outstanding Col. My mouth is watering. 

[Nunavut Patrick]

1 minute ago, Bjornebye said:

Outstanding Col. My mouth is watering. 

Outstanding peeled roast potatoes and the pork belly looks to be close to perfection.

 

Crispy perfection pork belly is good of the gods 

[Tony Moanero]

Pork looks excellent. I’d prefer the roast potatoes to be crispier on the outside, but would still probably ask for seconds.

[Bjornebye]

The Dragon must have had the day off or something 

[Stouffer]

Is that toaster a Hinari; tell the truth?

[lifetime fan]

6 minutes ago, Stouffer said:

Is that toaster a Hinari; tell the truth?

Breville. Why? 

[Stouffer]

2 minutes ago, lifetime fan said:

Breville. Why? 

 

 

[Karl_b]

51 minutes ago, Stouffer said:

 

 

Never forget x

[Remmie]

2 hours ago, Karl_b said:

Never forget x

Only a handful of us posting for long enough and check in frequently to get this reference. 

[Lee909]

@lifetime fan did you see all of that series before netflix pulled it?

 

There's a new one in there now 'A chefs table' that's quiet good. 

 

 

 

 

 

 

 

 

My fucking quseless bastard cooker oven stopped qworlking the other day. 6 weeks out of warrenty. So I'm left cooking with the rings and a slow cooker till I sort it out. Pain in the arse as I'm trying to hold off as we are hoping to move back towards the town n centre as we're we are has changed to much. No point changing it till I know if we move or not 

[General Dryness]

2 hours ago, Lee909 said:

@lifetime fan did you see all of that series before netflix pulled it?

 

There's a new one in there now 'A chefs table' that's quiet good. 

 

 

 

 

 

 

 

 

My fucking quseless bastard cooker oven stopped qworlking the other day. 6 weeks out of warrenty. So I'm left cooking with the rings and a slow cooker till I sort it out. Pain in the arse as I'm trying to hold off as we are hoping to move back towards the town n centre as we're we are has changed to much. No point changing it till I know if we move or not 

Your spellchecker is fucked as well.

[TheHowieLama]

1 hour ago, General Dryness said:

Your spellchecker is fucked as well.

Ssshhh.

[Lee909]

1 hour ago, General Dryness said:

Your spellchecker is fucked as well.

No that's a mixture of my fat thumbs typing on a phone and me struggling to keep my eyes open tonight. 

[Champ]

On 24/05/2020 at 18:22, 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.

You’ll get some in a small supermarket or independent deli now

[Champ]

On 24/05/2020 at 18:22, 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.

You inspired me

[Karl_b]

I did the inevitable and took to making sourdough during lockdown, thanks to a ready supply of good bread flour from a local bakers. A mixed appearance with some of the batches, but all edible, some delicious and the bagels incredible (genuinely the best ones I've ever tasted):

 

 

[TheHowieLama]

The bagels look ridiculously good - did you do the boiling and everything?

[Pidge]

23 hours ago, lifetime fan said:

Belly pork slow roasted in cider. 
 

 

"Proper" is definitely the word for it. Looks class, Col. Potential poll-winning yorkie on display as well.

[Karl_b]

7 minutes ago, TheHowieLama said:

The bagels look ridiculously good - did you do the boiling and everything?

Yup! They really taught me the lesson about decent flour though, I used bog standard plain stuff for a second batch and they tasted fine but the texture wasn't right at all, they didn't rise and the boil went badly. There are so many variables with sourdough though: too hot, too cold, this dough is too fucking lumpy you fussy Goldilocks bread bastard.

 

We loaded them with either cream cheese, salmon and dill or beef, hot mustard and gherkins. Oh marone.

[Bjornebye]

7 minutes ago, Karl_b said:

Yup! They really taught me the lesson about decent flour though, I used bog standard plain stuff for a second batch and they tasted fine but the texture wasn't right at all, they didn't rise and the boil went badly. There are so many variables with sourdough though: too hot, too cold, this dough is too fucking lumpy you fussy Goldilocks bread bastard.

 

We loaded them with either cream cheese, salmon and dill or beef, hot mustard and gherkins. Oh marone.

Stop it I'm starving now 

[TheHowieLama]

@Karl_b

Enough, I am making some now - have a few heaping helpings of top smoked salmon for this.

Makes me want to cry just thinking about it.

 

In other news I made a batch of fresh mozzarella last night.

 

 

[Karl_b]

Let us know how you get on @TheHowieLama

[TheHowieLama]

[Karl_b]

They look great, nice work!