Ditto that. I feel for you zx1. Brave heart mate, it looks like the shops are calming down, you might be able to get some real food this week.Try about three O'clock in the afternoon.
Ditto that. I feel for you zx1. Brave heart mate, it looks like the shops are calming down, you might be able to get some real food this week.Try about three O'clock in the afternoon.
Impossible mate - i'm working from home but don't finish till 4 this week.
A couple of saucers we’ve had in the last few days (my sister got me a subscription to Good Food magazine which is coming in very handy!): Pork Souvlaki with homemade flat breads
How did you make the flatbreads? I've done a pizza base with just Greek yoghurt and self-raising flour 1:1 weight-wise, which turned out decent enough. But not pittas...
I always thought dumplings were an art and never really understood suet. But then I learned an easy way ot make them so they're great to bulk out a stew, or if you're short of spuds just cook them in a pot of gravy.
Take some self-raising flour, add knobs of whatever butter spread you have and rub together until you get a bowl of crumbly breadcrumbs. Then add a little water until you can stick it all together to make a dough. (If you want, you can then add more flour to make it a bit drier and workable and you've basically got some pastry going). But for the dumplings you just tear off a squidgy lump and drop it into a simmering pot of stew, gravy, broth, whatever you have going, and leave to cook for half an hour or more.
How did you make the flatbreads? I've done a pizza base with just Greek yoghurt and self-raising flour 1:1 weight-wise, which turned out decent enough. But not pittas...
Just SR flour and natural yoghurt (1:1) and 1 tsp of baking powder. 350g of the flour and yoghurt makes 4-5 decent sized ones. Dry fry and drizzle a bit of garlic oil. As with naan bread I find the key is not to roll too thin and not over-cook. Otherwise they go a bit ‘biscuity’.
It's curious that after the toilet paper obsession, people are stocking up flour and yeast. I saw the other day when I went to my local supermarket some big pallets containing only flour.
The reason: making your own bread and, what is cooler, cakes! We'll leave quarantine with a weight of +5-6 kgs! :D
Okay, so it's not on my saucer but in my game inventory ... I've been playing The Witcher 3 for a few weeks and when I came across this food item recently, I just had to take a screenshot. The Burnt Food Council disapproves!
Ditto that. I feel for you zx1. Brave heart mate, it looks like the shops are calming down, you might be able to get some real food this week.Try about three O'clock in the afternoon.
Impossible mate - i'm working from home but don't finish till 4 this week.
Sorry mate, not thinking! I was of for a week when I wrote this and my whole world was me at home not even thinking that people work.
I had Pie Chips and Baked Beans. The wife hand made the pie, the chips and the baked beans. My oh my what a delight and the meal. She must want something or she's pranged the car.
I had Pie Chips and Baked Beans. The wife hand made the pie, the chips and the baked beans. My oh my what a delight and the meal. She must want something or she's pranged the car.
Time to put on the Spiderman outfit tonight Scottie ;)
The last time I made burgers was in February, but the last time I posted was about my pheasant burgers in December. I seem to make some on average every two months.
Anyway, I made burgers again this weekend - and this time I switched things up again.
Instead of the (mostly) usual beef I used an entire pork tenderloin this time. It weighed just under 500g and I sliced it up into 12 pieces about 2-3 cm in thickness each. I then took my culinary mallet and "gently" beat them all very flat until they were about 1-2 mm in thickness and as close to the size of the bun as I could get them. Then fried them up on the pan.
Each burger would then get 6 slices of meat and was placed with a slice of cheddar between each piece of meat ... so lots of lovely cheese :) I added chipotle-mayo to both buns as well as spinach at the bottom and onions caramelised in honey at the top.
Quite delicious and it was a lot easier to make than it sounds like ... with the added fun of getting to pound the **** out of the meat :))
I went for a home-made battered burger this time, though without the deep fryer to try and avoid the concussive shock of grease overload when I used to have these from the chip shop after family shopping on a Saturday.
I found just one quarter pounder steak mince burger in Morrisons so took it home, sandwiched in cling-film and rolled it out thinner and longer. Then made a batter of self-raising flour (all I have), a sprinkling of dried mixed herbs, and gradually stirred in some water to make a sticky paste. Dusted the burger lightly with flour, covered it in the batter, and shallow-fried it. I normally use a thermometer to check meat is cooked (gets to 80°C). Inside the batter this reached 98.8°C!
I then had it in a ciabatta with home-made burger sauce (ketchup, salad cream, honey mustard). Very Nice.
For years I've been making home-made curries, which are far superior to the crap you get in jars, and 99% have been great but all have been lacking that final restaurant quality. Some have been close but fall a smidgen short. That is until I made the curry in that link on Monday - it's spot-on. Easily in the my top-five curries.
There's a bit of work to it in the prep as you have to make a curry base first, but freeze that and you'll have enough for a good 7 or 8 further curry sessions. The second step, the restaurant spice mix, takes about five minutes to make and, again, will last for a few sessions. Cooking the final curry itself is a doddle and takes less than half-an-hour.
Give it a try whilst we're in the lock-down. You won't regret it.
Meat is murder!!! haha. I'm having a heart by-pass just looking at that burger. Eat more potatoes!
Dopiaze means two onions does it wow..cost a lot for two onions..but it look great.I'd like to see real pictures of that curry..except it's hard to tell looking at a curry. I mean..those curry sauce and chips I used to have after a night out always left glow in the dark spots on my clothes the next day. I would make that dupiaze though..veggie style.
For years I've been making home-made curries, which are far superior to the crap you get in jars, and 99% have been great but all have been lacking that final restaurant quality. Some have been close but fall a smidgen short. That is until I made the curry in that link on Monday - it's spot-on. Easily in the my top-five curries.
There's a bit of work to it in the prep as you have to make a curry base first, but freeze that and you'll have enough for a good 7 or 8 further curry sessions. The second step, the restaurant spice mix, takes about five minutes to make and, again, will last for a few sessions. Cooking the final curry itself is a doddle and takes less than half-an-hour.
Give it a try whilst we're in the lock-down. You won't regret it.
I quite like a Dopiaza when I'm not searing the roof of my mouth off with something hot and ridiculous I've made. I'll have to give this one a whirl sometime soon, as I've eaten all my curry stuff I had recently, but I still have some leftover samosas, popadums, and a few naan breads.
Those burgers are dangerously close to INK 0, but after some heated discussion I've convinced the Burnt Food Council to let it slide, what with you being in lock-down and all ... :(|)
I don't eat many curries but i do love one with a naan bread, has to be a garlic and coriander one. Plain is too bland.
Keema Naan is my fave, but the 2 or 3 Indian places near me (which are a bit crap tbh) don't do them, and they're a bit of a bast to make, plus lamb is expensive here, and although OK tasting Keema really doesn't work well with beef (Probably cos' the original recipes were never intended to use it), or chicken.
Those burgers are dangerously close to INK 0, but after some heated discussion I've convinced the Burnt Food Council to let it slide, what with you being in lock-down and all ... :(|)
Ink 0 lol. Classic.I am a bit like that when I eat the black pudding they have in scotland and richmond irish sausages..the only way I can eat them is if they are burned black.
Yes..the chips are a bit underdone..probably was too staving to wait.
Oh my I think this thread may have hit an all time low? Pot Noodle Sandwich???
I still have a box I mail ordered from back home a while back....I ordered a case of Bombay Bad Boys. Just because of this I am sorely tempted to make 2 slices of toast, and eat one of those between them....
Probably better than a cheese n' onion crisps sandwich at any rate :))
Comments
@luny@mstdn.games
https://www.luny.co.uk
OK. Here is my entry. Homemade Ukrainian style beetroot soup...nice and pink. If your soup is pink..then you are in the pink.
Impossible mate - i'm working from home but don't finish till 4 this week.
- IONIAN-GAMES.com -
Take some self-raising flour, add knobs of whatever butter spread you have and rub together until you get a bowl of crumbly breadcrumbs. Then add a little water until you can stick it all together to make a dough. (If you want, you can then add more flour to make it a bit drier and workable and you've basically got some pastry going). But for the dumplings you just tear off a squidgy lump and drop it into a simmering pot of stew, gravy, broth, whatever you have going, and leave to cook for half an hour or more.
- IONIAN-GAMES.com -
The reason: making your own bread and, what is cooler, cakes! We'll leave quarantine with a weight of +5-6 kgs! :D
Sorry mate, not thinking! I was of for a week when I wrote this and my whole world was me at home not even thinking that people work.
@luny@mstdn.games
https://www.luny.co.uk
Time to put on the Spiderman outfit tonight Scottie ;)
@luny@mstdn.games
https://www.luny.co.uk
Anyway, I made burgers again this weekend - and this time I switched things up again.
Instead of the (mostly) usual beef I used an entire pork tenderloin this time. It weighed just under 500g and I sliced it up into 12 pieces about 2-3 cm in thickness each. I then took my culinary mallet and "gently" beat them all very flat until they were about 1-2 mm in thickness and as close to the size of the bun as I could get them. Then fried them up on the pan.
Each burger would then get 6 slices of meat and was placed with a slice of cheddar between each piece of meat ... so lots of lovely cheese :) I added chipotle-mayo to both buns as well as spinach at the bottom and onions caramelised in honey at the top.
Quite delicious and it was a lot easier to make than it sounds like ... with the added fun of getting to pound the **** out of the meat :))
My games for the Spectrum: Dingo, The Speccies, The Speccies 2, Vallation, SQIJ.
Twitter: Sokurah
I went for a home-made battered burger this time, though without the deep fryer to try and avoid the concussive shock of grease overload when I used to have these from the chip shop after family shopping on a Saturday.
I found just one quarter pounder steak mince burger in Morrisons so took it home, sandwiched in cling-film and rolled it out thinner and longer. Then made a batter of self-raising flour (all I have), a sprinkling of dried mixed herbs, and gradually stirred in some water to make a sticky paste. Dusted the burger lightly with flour, covered it in the batter, and shallow-fried it. I normally use a thermometer to check meat is cooked (gets to 80°C). Inside the batter this reached 98.8°C!
I then had it in a ciabatta with home-made burger sauce (ketchup, salad cream, honey mustard). Very Nice.
- IONIAN-GAMES.com -
https://glebekitchen.com/indian-restaurant-dopiaza-curry/
For years I've been making home-made curries, which are far superior to the crap you get in jars, and 99% have been great but all have been lacking that final restaurant quality. Some have been close but fall a smidgen short. That is until I made the curry in that link on Monday - it's spot-on. Easily in the my top-five curries.
There's a bit of work to it in the prep as you have to make a curry base first, but freeze that and you'll have enough for a good 7 or 8 further curry sessions. The second step, the restaurant spice mix, takes about five minutes to make and, again, will last for a few sessions. Cooking the final curry itself is a doddle and takes less than half-an-hour.
Give it a try whilst we're in the lock-down. You won't regret it.
Dopiaze means two onions does it wow..cost a lot for two onions..but it look great.I'd like to see real pictures of that curry..except it's hard to tell looking at a curry. I mean..those curry sauce and chips I used to have after a night out always left glow in the dark spots on my clothes the next day. I would make that dupiaze though..veggie style.
I quite like a Dopiaza when I'm not searing the roof of my mouth off with something hot and ridiculous I've made. I'll have to give this one a whirl sometime soon, as I've eaten all my curry stuff I had recently, but I still have some leftover samosas, popadums, and a few naan breads.
Keema Naan is my fave, but the 2 or 3 Indian places near me (which are a bit crap tbh) don't do them, and they're a bit of a bast to make, plus lamb is expensive here, and although OK tasting Keema really doesn't work well with beef (Probably cos' the original recipes were never intended to use it), or chicken.
Ink 0 lol. Classic.I am a bit like that when I eat the black pudding they have in scotland and richmond irish sausages..the only way I can eat them is if they are burned black.
Yes..the chips are a bit underdone..probably was too staving to wait.
:D
It has to be made with toast, in order to maintain structural integrity.
(Sticky rib flavour, in case you were wondering.)
I still have a box I mail ordered from back home a while back....I ordered a case of Bombay Bad Boys. Just because of this I am sorely tempted to make 2 slices of toast, and eat one of those between them....
Probably better than a cheese n' onion crisps sandwich at any rate :))
Make sure you don't put too much water in, or it could get a bit messy!
I also ate ice cream afterwards....My arse will hate me in the morning :))