buy a pizza in italy and the dough is so thin, it's almost transparent
Food thread
- Thread starter jovialmo
- Start date
I want to have built an original brick oven built but as I can't take it with me when I move, I'm not allowed to do it under wifey dearests orders.
Whoah! Tummy is taut like a drum! Some minor stuff ups (the fucking oven switching itself off while cooking the pisaladiere did not help.
Everything tasted nice and NO ANIMALS WERE KILLED TO MAKE MY DINNER! Onions and potatoes were cruelly cut up tho. (actually, some anchovies WERE killed to make the pisaladiere. {
!} but who cares about anchovies?)
Everything tasted nice and NO ANIMALS WERE KILLED TO MAKE MY DINNER! Onions and potatoes were cruelly cut up tho. (actually, some anchovies WERE killed to make the pisaladiere. {
!} but who cares about anchovies?)
Hmmmmmmm! Bought a bag of “chicken frames” carrot onion leek celery swede parsley & thyme.
Just turned the heat off under the chicken stock I started about 12.20. I had added some peppercorns, 3-4 cloves and one cardamom pod,
Had a taste. Oh my, savory, spicy (bit bland, no salt, I think this should be added when making {whatever}) yet nice supporting note from the veg. I added about all the leaves from the celery because they have so much fucking flavor! In contrast—I only added the stems of the parsley—the leaves are just for decoration, a slight fresh note.
Now—what will I make from this tasty tasty stock? Ministrone? Hmmm!
I also bought kaesler chops. These cured pork chops can be eaten as–is. No fun—fry in apple butter, oh yeah!
Just turned the heat off under the chicken stock I started about 12.20. I had added some peppercorns, 3-4 cloves and one cardamom pod,
Had a taste. Oh my, savory, spicy (bit bland, no salt, I think this should be added when making {whatever}) yet nice supporting note from the veg. I added about all the leaves from the celery because they have so much fucking flavor! In contrast—I only added the stems of the parsley—the leaves are just for decoration, a slight fresh note.
Now—what will I make from this tasty tasty stock? Ministrone? Hmmm!
I also bought kaesler chops. These cured pork chops can be eaten as–is. No fun—fry in apple butter, oh yeah!
no ... found a great Italian restaurant in Hervey Bay.
I want to make a batch of Bara Brith. At the market I made a mental note “Buy some currants, raisins and sultanas (golden raisins) and mixed spice!” Duly bought the mixed spice—is a spice stall now at the market, bought it there. Open the jar, OMG the smell is rich, sweet and pungent! Of course, forgot to buy the fucking dried fruit, grrrr. Need to buy some dark Muscovado suger for the bara brith, used to be available now hard to find. (COVID?)
Will use some in the big fruitcake I want to bake soon, feed it brandy until I pack it up to take with me to Tassie. Spice mix should make that fruitcake ZING!
Will use some in the big fruitcake I want to bake soon, feed it brandy until I pack it up to take with me to Tassie. Spice mix should make that fruitcake ZING!
what is it?
Need to buy dried fruit tomorrow (we might be going to the Barossa tomorrow so Friday) to get a batch of bara brith started.
Rising agent: scones are fucking dreadful, the baking powder taste is overpowering! Muffins I do not mind, no obvious baking powder taste tho Ayn Marx said he found that taste overpowering.
So—I will use yeast.
I have made this before. It is a fantastic cake, a slice in the lunch box well appreciated!
I will make a BIG batch of fruitcake next. Takes like 4 hours of baking, months of “feeding” with brandy. Lasts forever.
Also good: Dutch gemberkoek or ginger cake/bread.
Will take lots of all three long-life
Rising agent: scones are fucking dreadful, the baking powder taste is overpowering! Muffins I do not mind, no obvious baking powder taste tho Ayn Marx said he found that taste overpowering.
So—I will use yeast.
I have made this before. It is a fantastic cake, a slice in the lunch box well appreciated!
I will make a BIG batch of fruitcake next. Takes like 4 hours of baking, months of “feeding” with brandy. Lasts forever.
Also good: Dutch gemberkoek or ginger cake/bread.
Will take lots of all three long-life
Bought two books on corn bread, reckon it might be an easy and quick bread to make in a skillet when I am camped on my block. I bought a book on quickbreads before and tried making some biscuits and a cobbler. Too much baking powder taste! Same reason I can’t stand scones (=sweet quickbread. I will try various ways of rising the bread chemically to ensure no huge baking powder taste.