Food
Food
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- PioneerDJ3032
- A sausage and mayo would pair perfectly with that.shapesalad
- lolDanish
- scarabin2
You guys try any of these yet?
- scarabin1
- I do this one regularly with baby potatoes. I infuse olive oil with rosemary and garlic and toss the potatoes with it and some kosher salt when they're done.BuddhaHat
- ^^MrT
- this but fresh rosemary, garlic, in metled salted butter and covered in parmesan, zatarkingsteven
- also i just microwave spuds for 5 min instead of parboiling, no difference if you're roastingkingsteven
- What sort of za'atar do you use, KS? I bought a big bag of Palestinian-friendly stuff, but it's a bit.. meh. Finding it hard to use/finish.Nairn
- Also, never thought to mix it with parmesan, so that'll be happening this weekend. Probably on <these potatoes.Nairn
- I just pick it up from the local international supermarket and put it in a shaker so no idea of the brandkingsteven
- have some fancier stuff from ottolenghis shop I haven't cracked open yet. The parmesan zaatar combo is great with fried eggs tookingsteven
- I need to get in on this za-atar stuffscarabin
- Danish0
- Pigs typically are on a corn feed diet. Better to eat grass fed beef from a nutritional point of view. Grains, corn = all bad news in long run.shapesalad
- PioneerDJ3031
- Sure, but I bet he doesn't buy his own groceries... wait... Is he cooking 24/7 as his mom sure looked F A T?shapesalad
- Nairn0
You don't need to understand the language. Just understand the meat.
- Danish-1
- 403 Forbidden, but the URL tells me it's a hard no.Continuity
- oh?? https://www.worthpoi…Danish
- Still a hard no.Continuity
- Danish-1
- hydro740
Got this to try, really don't do much sugar / sweeteners except for coffee once in a while..
BUT. Plant based? thought all sugar was plant based? Am I missing some sweet sweet flesh sugar?
- Plant-based, vegan and gluten-free.palimpsest
- Stevia is a plant-based sweetener, so it's probably that. Most artifical sweeteners are.. er.. very much not plant-based, such as Splenda, which was sucraloseNairn
- So they made a plant-based artificial sweetener? The world we live in.palimpsest
- scarabin0
- Yes and maybeMrT
- Is this guy even Italiannb
- This guy Ethan Chlebowski? With a surname like that, I'd say he's 100% Italian.BuddhaHat
- well he's not from champagnekingsteven
- he only tests 10 month and 24?? i've never seen less than 24 months aged in the UK. 4/5 years is good shitkingsteven
- it would seem the 'good' stuff he tests here is the cheap stuff we get in the supermarketkingsteven
- I can't with this guy. I unsubbed a while back because he really has ramped up the clickbaity-ness.garbage
- And even if he makes something that looks good, he kind of ruins it with his bite money-shot.garbage
- He unhinges his jaw and sticks out his tongue like he's fucking Slimer.garbage
- I can't really do him either, despite his constantly popping up on my feeds. I want to blame the tache, but I think it's just Him.Nairn
- *shrug*
i can forgive a lot when i’m interested in the datascarabin - @scara He is pretty precise on data. You strike me as more of a Not Another Cooking Show guy.garbage
- I’ll check it out todayscarabin
- BuddhaHat7
- 48 hour cold fermented NY style doughBuddhaHat
- Why?palimpsest
- Yes, please!Continuity
- yes! Black olives?? TastyOBBTKN
- Looks a bit overdone.
Page @pango for the pics.palimpsest - I just lost my appetite.utopian
- Black olives are never not appropriate on pizza.Continuity
- @Continuity
Make up your mind!palimpsest - :DContinuity
- @Palimpsest - why what?
dough came out with a slight chew, but crunchy crust. Definitely not overdone.BuddhaHat - Ah, Buddha, is this a riff on Kenji's dough recipe you mentioned a few pages back, or something entirely new?Continuity
- Kenji's NY dough, that isContinuity
- THICCCCCCCCCmonospaced
- This is Ken Forkish's dough, Kenji's is a food processor dough that you cook same day. Both are great.BuddhaHat
- https://i.imgur.com/…BuddhaHat
- http://library.lol/m…BuddhaHat
- needs more olives. never enough olivesmicrokorg
- Nairn3
I was in a shop the other day and the person in there was eating a pizza. As hungry as I was, I stood for a second transfixed by it, before snapping out of my hungry reverie. I saw the box and was surprised to see it was from Greggs. Huh. It smelt ok.
So, just now on the way in I thought I'd buy one as an appetizer before my main lunch and JESUS FUCK IT'S AWFUL. I mean, of course it is, but what fat-ass focus group did they try this super sweet shit on? It's beyond fucking sweet! Why won't these cunt desist from swapping out salt for sugar in their krap produkt to hit whatever government salt target it is this season?
Awful. I don't know why I'd think otherwise.
.
Also, why don't Greggs do cheese savoury sandwiches any more? When I lived in Newcastle, a cheese savoury stottie was one of the lower layers in my personal food pyramid.
- I would love to step in your shoes.palimpsest
- Trust me, you don't.Nairn
- When the sun sets.palimpsest
- I think I've said this before...
Whenever you decide to come to Prague... it's on!palimpsest - yeah, you pretty much got what you deserved.hans_glib
- but kudos for holding onto the forlorn hope that it might, just might, be really good.hans_glib
- Nairn is such a tease!palimpsest
- Have you tried those Subway pizza's Nairn? Much softer bread. Could do with 8 seconds longer in the grill/oven, but they're not as gross as Gregg'sIanbolton
- fun fact... I've never had greggs, only had subway once, kfc once, burger king once, mc d's about 5 times max. It's all shit.shapesalad
- Eat shit, look like shit - and hence the state of this countries population...shapesalad
- Where was the fun fact there? All I see is the usual litany of self-satisfied whingery that you think promotes a perception of superiority. It doesn't.Nairn
- You come across as a timid shrew fearful of the world and others and entirely unable to own the sort of self-confidence that doesn't give a shit about others.Nairn
- The fact you're about my age makes this doubly pathetic - it's the sort of behaviour of early twentysomethings, fumbling their way around the world.Nairn
- But hey, you own your misery.
It's yours alone.Nairn - Stay in your lane, Shape. It's rather narcissistic to believe 'if everyone does what I do, the world would be much better'. I'd hate to live in that worldIanbolton
- Good god, that escalated quickly.garbage
- “cheese savoury stottie”
what the fuck it’s like word scramblemonospaced - I can help, monospaced.
https://letmegooglet…Continuity
- scarabin2
Making mozzarella looks easy, but i’ve fucked it up twice. Thinkin’ i should source some raw milk. Too bad it’s outlawed here :/
- We can ship you some?grafician
- I mean
the real thing, but probably will get you on a no-fly list or somethinggrafician - I've made it a couple of times scarabin, how did you mess it up? I think I squeezed a bit too much moisture out of mine, it burned a bit when melting...BuddhaHat
- The first time it didn’t curdle much at all, the second time it curdled but the curds were grainy and never came together properly.scarabin
- I think it’s either the milk or my temperature controlscarabin
- If it messes up at that stage then I think it's a matter of temp and timing. I might give it another shot this weekend.BuddhaHat
- supermarkets existjagara
- Yeah but i like to have the ability to make all of the things i lovescarabin
- Sorry for being cynical about your cheese making endeavors. I like cooking too, I'm just very lazy. Go make cheese! ;)jagara
- Nairn0
I realised a pack of bacon that was in the fridge went out of date yesterday, so before I came into work I cooked it all and got about as far as eating half of it — sans anything else, no bread, no nothing — before remembering how profoundly awful I felt last time I did something so stupid.
I now feel only moderately awful.
- from bacon overload or from it being out of date? Had it formed any of that weird silver tinge?Ianbolton
- one day out of date isn't going to kill you. i eat out of date bacon that's been open for several days without any ill effects.hans_glib
- @ian - just from eating 7 slices of bacon. No weird shimmer. @hans, I know - I just used the opp to force me to cook it, else it'd sit there for another month.Nairn
- back is pork + nitrates and salt. Just buy decent quality organic pork. If it's a joint, semi-freeze and then slice thinly. cure with salt+spices.shapesalad
- No. gfy.Nairn
- Tonight, as a side: Asparaus cooked in bacon fat. With mmmmnitrates.Nairn
- ^^ lolscarabin
