Food thread

HBS Guy

Head Honcho
Staff member
It does taste more complex than any other goes at making apple butter. Very sour too but won’t add sugar, if at all, when it is cooked down pretty much to the butter stage.
 

HBS Guy

Head Honcho
Staff member
I have a punnet of cherry tomatoes. Reckon tomorrow at the market I will buy prosciutto and prawns, pepperoni and buffalo mozzarella and soft goat cheese, parmigiano regional, herbs—pizza!
 

HBS Guy

Head Honcho
Staff member
Just made the dough. Have a sneaking feeling I might have made it with rye flour. Ah well, be interesting.
 

HBS Guy

Head Honcho
Staff member
No, wheat flour! Phew! Checked the ball of dough—up the top of the bowl.

Knocked it down, put in a bigger bowl, put that in the a plastic bag and bunged it into the fridge.
 

HBS Guy

Head Honcho
Staff member
Got six lovely fresh king prawns

Prosciutto and pepperoni

Olives (split) and mushrooms

Buffalo mozzarella cheese, sheep mozzarella, goat kurd, parmigiana regiona.

Herbs and fennel bulb.

Dough working in the fridge

Cherry tomatoes dry roasting.

Be good.
 

HBS Guy

Head Honcho
Staff member
I tried to get some quail eggs: with a minute to go pull the pizza out the oven, make a dozen depressions with a teaspoon, crack a quail egg into each, put the pizza back for the last minute of cooking. Looks nice!

The cherry toms are in a bowl with lots chopped herbs and a nice glug EVOO.
 

HBS Guy

Head Honcho
Staff member
Tonight a cold plate with rock melon and prosciutto (Serrano ham) for starters. Salami with cuttlefish ink, deelish, slice porchetta.

Tomorrow I want a thick, hearty pasta dish. Have 1L of my thin passata, will concentrate that. Onion and garlick, add the concentrated passata, depitted olives, anchovies chopped fine, mint & parsley, pork and fennel sausage, small mushrooms, sundried tomotoes, fresh tomatoes. Plenty parmesan cheese.

Next week: parboiled penne, wilted spinach, 2 eggs, cheddar cheese, bung in oven 40 minutes. Yum!
 

pinkeye

Wonder woman
sigh
I'm so bored with cooking for myself I have almost given up. I chucked out food I couldn't be bothered eating.

I wish I didn't have to eat food.... or best option.....had a personal chef. SIGH!
I don't eat out ...
I don't eat takeaways much at all.. tastes like shit.. I just can't be bothered.

Lady Finger Bananas are good, and peanut butter sandwiches and Baked Beans .....
oh and whole chickens.. :roll got one of those Air Roaster things... never cooked a whole chicken before in all these years... just working on eating what I can stomach of the third chook I've roasted in the last month or so,... before it goes to my dog. Tonight, chicken sandwich with salt and pepper on buttered white bread.
Oh my that is so pathetic.

sigh

Just as an aside.. uh hum .. Monk I am getting a flicker right across my screen when I am on here. The Forum itself.
Just noticed it the other night.

Doesn't happen on other functions. Anyone else notice it.?
 

pinkeye

Wonder woman
well yeah I did ... not happening so far tonight.. BUT

I have to log on every time, and tonight my User name would not allow me to enter .. so I put in my password first..THEN I got to enter my user id. The screen flashed and would go to orange and black , BUT here I am. :roll :bgrin
 

HBS Guy

Head Honcho
Staff member
I would turn your PC off, disconnect every cable and check the contacts as far as you can, use a torch maybe—any pins a bit bent? Replug everything, maybe a different power cord and powerboard (if you use a powerboard.) Unplug and replug wall sockets for power, NBN, phone. If still the same ring the NBN or buy a new computer or use a friend’s computer to log in here.
 

HBS Guy

Head Honcho
Staff member
A chocolate cheesecake is cooking in the oven. Tomorrow I buy chicken thighs, herbs, spinach, mushroom and fetta, make big batch of ravioli on Sunday, mixture of fillings, fetta & herbs, fetta & spinach, fetta and chicken, chicken & spinach, chicken and mushroom. Maybe make red pepper pasta, nice color.
 

HBS Guy

Head Honcho
Staff member
Cooked and chopped up all the fillings, that is in the fridge, Ravioli will be made tomorrow—I am stuffed, all joints ache!
 

HBS Guy

Head Honcho
Staff member
I use Aliza Green’s “Making Artisan Pasta” as my guide to all things pasta. Everything from making the dough to hints as to use: e.g. canneloni pasta is kept a bit thicker than normal as it is cooked twice while ravioli pasta is rolled a bit thin as there are two layers of pasta. HUGE range of pastas incl some Russian ones and gnocchi are also included.
 

HBS Guy

Head Honcho
Staff member
Pine mushrooms are available again! Mushroom Risotto tonight, cooked in my new Le Creuset 22cm casserole! should be good! Mind you, the pan arrived yesterday ($260 from Amazon, $160 cheaper than anywhere else.) Mind you, it looked like a toy! But it weighs a ton, real pan and the risotto should cook up a dream in it!
 
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