What are you eating? (food porn)

[billd766]

7 hours ago, notmyself said:

Roast leg of NZ lamb, roast potatoes cooked in lard (a real heart stopper), creamed mash, carrot and swede, two type of cabbage, fine green beans, steamed cauliflower, a huge Yorkshire pudding and real homemade gravy. Was aiming for exactly 18:00 but I don't cook stuff early and then keep it warm so precise timing is needed. 18:01 so was 60 seconds out.

 

 

 

 

 

 

Do you have a recipe for that monster Yorkshire pudding and do you think it possible to cook it in a tabletop fan assisted oven?

[grollies]

The best piece of belly pork I've ever eaten.

 

Wifey marinaded pork for 3 days in chopped garlic, crushed black peppercorn (home grown), oyster and soy sauce.

 

BBQ and baste with @NickJ sauce.

 

 

[grollies]

3 hours ago, tutsiwarrior said:

no probs...I offered my recipe as the poster that was interested specified no liquid smoke, which can be added to my recipe if desired as well as worcestershire and whatever...the catsup, vinegar and brown sugar provide a foundation, etc...

That was me with no liquid smoke but I found myself in Pattaya the other day so called into Villa.

 

I improvised a little with chili sauce instead of Tabasco, palm sugar for molasses and added a touch of malt vinegar. Might try apple cider vinegar next.

3 hours ago, tutsiwarrior said:

 

I'm gonna havta try the jack sauce meself as I like the idea of the addition of dijon...I'm finding that dijon is a desirable ingredient in a lot of stuff; sauces, salad dressings, etc...and they got it available at makro...

The dijon works well in the BBQ sauce. Good with vinaigrette dressing too.

3 hours ago, tutsiwarrior said:

 

don't know when I'll ever BBQ again, though...shophouse with no garden blues...maybe use the jack sauce for the final basting of ribs in the oven...

You don't need a garden to BBQ, we use a Thai clay BBQ on the veranda, hell you could use it on a condo balcony (fire regs permitting )

3 hours ago, tutsiwarrior said:

 

gonna try a pizza soon...anyone ever try pizza sauce from scratch with just fresh tomatoes and spices? I managed to do a respectable pasta sauce earlier using the same and ground beef...

 

3 hours ago, tutsiwarrior said:

 

 

I make my pizza from scratch....just got more mozerella and pepperoni..hmmmm

[Naam]

29 minutes ago, grollies said:

Wifey marinaded pork for 3 days in chopped garlic, crushed black peppercorn (home grown), oyster and soy sauce.

YUM!

[notmyself]

3 hours ago, billd766 said:

 

Do you have a recipe for that monster Yorkshire pudding and do you think it possible to cook it in a tabletop fan assisted oven?

 

Don't know if you mean...

 

 

or

 

 

The first type I have not tried but see no reason why not and the second is what I used during testing in any case. The actual recipe is very simple with equal parts whole egg, self raising flour and milk along with a good pinch of salt and a smaller pinch of turmeric. It's all in the method.

 

You need a ceramic or glass (Pyrex) dish for the purpose of maintaining a steady heat when you need to pour the batter in. You also need an oven that is as close to level as possible because otherwise the batter tends to flow to one side and you get an uneven rise that can drag the opposite side down. The batter needs to be fridge cold so it's a good idea to chill everything including the mixing bowl and flour. Slowly bring the roasting dish and 2-3 tbsp. of animal fat up to 225C before adding the batter and closing the door/ lid in the shortest possible time. Do not open the door/lid until you can see it is ready.

 

The Pyrex in the picture is 350x225mm and 4 eggs is about right (depending on egg size) but for a smaller dish you need to reduce the amount of batter (which is based on the volume of egg) to 3 eggs or maybe even 2 for a small dish.

 

 

 

 

Edited June 26, 2017 by notmyself
More info

[grollies]

17 minutes ago, notmyself said:

 

Don't know if you mean...

 

 

or

 

 

The first type I have not tried but see no reason why not and the second is what I used during testing in any case. The actual recipe is very simple with equal parts whole egg, self raising flour and milk along with a good pinch of salt and a smaller pinch of turmeric. It's all in the method.

 

You need a ceramic or glass (Pyrex) dish for the purpose of maintaining a steady heat when you need to pour the batter in. You also need an oven that is as close to level as possible because otherwise the batter tends to flow to one side and you get an uneven rise that can drag the opposite side down. The batter needs to be fridge cold so it's a good idea to chill everything including the mixing bowl and flour. Slowly bring the roasting dish and 2-3 tbsp. of animal fat up to 225C before adding the batter and closing the door/ lid in the shortest possible time. Do not open the door/lid until you can see it is ready.

 

The Pyrex in the picture is 350x225mm and 4 eggs is about right (depending on egg size) but for a smaller dish you need to reduce the amount of batter (which is based on the volume of egg) to 3 eggs or maybe even 2 for a small dish.

 

 

 

 

Tumeric? In Yorkshire pudding?

[tutsiwarrior]

4 hours ago, grollies said:

That was me with no liquid smoke but I found myself in Pattaya the other day so called into Villa.

 

I improvised a little with chili sauce instead of Tabasco, palm sugar for molasses and added a touch of malt vinegar. Might try apple cider vinegar next.

The dijon works well in the BBQ sauce. Good with vinaigrette dressing too.

You don't need a garden to BBQ, we use a Thai clay BBQ on the veranda, hell you could use it on a condo balcony (fire regs permitting )

 

I make my pizza from scratch....just got more mozerella and pepperoni..hmmmm

 

your pizza platter looks like the bottom plate from the oven that covers the burner...it that advisable? I was gonna use a cookie sheet about mid oven...

 

from google looks like tomatoes cored and chopped with garlic, basil and oregano and a splash of olive oil pulsed inna blender will do for the sauce...apply directly to the dough, no prior cooking...

 

gonna havta time it so the grandkids are around...later in the school yard:

 

'my mom beat my dad last night...'

 

'my grandpa made a pizza and it was better than Robinsons...'

 

 

 

I want the kids to be proud of their grandpa tutsi...

 

 

Edited June 26, 2017 by tutsiwarrior

[grollies]

8 minutes ago, tutsiwarrior said:

 

your pizza platter looks like the bottom plate from the oven that covers the burner...it that advisable? I was gonna use a cookie sheet about mid oven...

It is but I move it to mid oven.

8 minutes ago, tutsiwarrior said:

 

from google looks like tomatoes cored and chopped with garlic, basil and oregano and a splash of olive oil pulsed inna blender will do for the sauce...apply directly to the dough, no prior cooking...

Add onion, softened with the garlic in a saucepan, add tomatoes, olive oil, oregano and tomato paste. Blitz in blender.

8 minutes ago, tutsiwarrior said:

 

gonna havta time it so the grandkids are around...later in the school yard:

 

'my dad beat my mom last night...'

 

'my grandpa made a pizza and it was better than Robinsons...'

 

 

 

I want the kids to be proud of their grandpa tutsi...

I'm sure they are already mate.

 

8 minutes ago, tutsiwarrior said:

 

 

[billd766]

4 hours ago, notmyself said:

 

Don't know if you mean...

 

 

or

 

 

The first type I have not tried but see no reason why not and the second is what I used during testing in any case. The actual recipe is very simple with equal parts whole egg, self raising flour and milk along with a good pinch of salt and a smaller pinch of turmeric. It's all in the method.

 

You need a ceramic or glass (Pyrex) dish for the purpose of maintaining a steady heat when you need to pour the batter in. You also need an oven that is as close to level as possible because otherwise the batter tends to flow to one side and you get an uneven rise that can drag the opposite side down. The batter needs to be fridge cold so it's a good idea to chill everything including the mixing bowl and flour. Slowly bring the roasting dish and 2-3 tbsp. of animal fat up to 225C before adding the batter and closing the door/ lid in the shortest possible time. Do not open the door/lid until you can see it is ready.

 

The Pyrex in the picture is 350x225mm and 4 eggs is about right (depending on egg size) but for a smaller dish you need to reduce the amount of batter (which is based on the volume of egg) to 3 eggs or maybe even 2 for a small dish.

 

 

 

 

 

Thank you for your kind reply and recipe.

 

I have the second type and I will drop a spirit level on it tomorrow,

 

I have a pyrex dish though it is round and not oblong,

 

I have some pork lard too.

 

I can make self raising flour fairly easily.

 

I must find some time this week to try it.

[CLW]

no probs...I offered my recipe as the poster that was interested specified no liquid smoke, which can be added to my recipe if desired as well as worcestershire and whatever...the catsup, vinegar and brown sugar provide a foundation, etc...
 
I'm gonna havta try the jack sauce meself as I like the idea of the addition of dijon...I'm finding that dijon is a desirable ingredient in a lot of stuff; sauces, salad dressings, etc...and they got it available at makro...
 
don't know when I'll ever BBQ again, though...shophouse with no garden blues...maybe use the jack sauce for the final basting of ribs in the oven...
 
gonna try a pizza soon...anyone ever try pizza sauce from scratch with just fresh tomatoes and spices? I managed to do a respectable pasta sauce earlier using the same and ground beef...
 
 

For a thin pizza crust I usually use canned tomato paste because anything else tends to make the crust soggy. For a thicker crust you can use regular tomato, fresh or canned but be aware of the amount you put on your crust or simmer it a bit before to evaporate some water.

[tutsiwarrior]

29 minutes ago, CLW said:

For a thin pizza crust I usually use canned tomato paste because anything else tends to make the crust soggy. For a thicker crust you can use regular tomato, fresh or canned but be aware of the amount you put on your crust or simmer it a bit before to evaporate some water.

 

haven't made pizza before and for the first effort gonna use a tsp of baking soda to 2 cups of flour for the crust...should rise a little...ain't got no tomato paste , I refuse to buy a 12oz can when only a few tbsp are needed, fresh toms only...gonna core them first and then chop to cut down on the liquid...

 

the recipes that I saw on google had the fresh uncooked sauce applied directly to the dough but I guess I could simmer a bit to make the sauce thicker...

 

I notice that NY style thin crust pizza can get a bit soggy but folks seem to like it that way...I can't complain much...when in NYC what's to complain about?: 'hey, fuggeddaboudit...'

 

 

 

Edited June 26, 2017 by tutsiwarrior

[wayned]

8 hours ago, notmyself said:

 

Don't know if you mean...

 

 

or

 

 

The first type I have not tried but see no reason why not and the second is what I used during testing in any case. The actual recipe is very simple with equal parts whole egg, self raising flour and milk along with a good pinch of salt and a smaller pinch of turmeric. It's all in the method.

 

You need a ceramic or glass (Pyrex) dish for the purpose of maintaining a steady heat when you need to pour the batter in. You also need an oven that is as close to level as possible because otherwise the batter tends to flow to one side and you get an uneven rise that can drag the opposite side down. The batter needs to be fridge cold so it's a good idea to chill everything including the mixing bowl and flour. Slowly bring the roasting dish and 2-3 tbsp. of animal fat up to 225C before adding the batter and closing the door/ lid in the shortest possible time. Do not open the door/lid until you can see it is ready.

 

The Pyrex in the picture is 350x225mm and 4 eggs is about right (depending on egg size) but for a smaller dish you need to reduce the amount of batter (which is based on the volume of egg) to 3 eggs or maybe even 2 for a small dish.

 

 

 

 

I've made individual small ones in a 14cm round Pyrex dish in the top type.  It came out okay, but I am American an Yorkshire pudding is not common in the US.  Probably the only time that I ate it there was in a Restaurant chain called Gullivers which specialized in roast beef.  However I had an office in Slough and spent about a month to six weeks there every year and ate it quite often. My home away from home was the Castle Hotel in Windsor and there was a really good Restaurant across the river in Eton that served it with every meal.  It was a very rustic place down a side street in the basement of a building with a very low where you had to duck under the rafters heated by a roaring fireplace in one corner!

[notmyself]

55 minutes ago, billd766 said:

 

Thank you for your kind reply and recipe.

 

I have the second type and I will drop a spirit level on it tomorrow,

 

I have a pyrex dish though it is round and not oblong,

 

I have some pork lard too.

 

I can make self raising flour fairly easily.

 

I must find some time this week to try it.

 

Never tried in a round dish but see no reason why it shouldn't work.

 

I have time on my hands and during the rainy season even more so I hit a particular recipe with passion and Yorkshire puds was one from a few years ago. I didn't mention that the dish needs to be super clean with no spots of carbon as it can catch or drag and the fat should be virgin or super clean as particulates can also cause failure.

 

[notmyself]

52 minutes ago, wayned said:

I've made individual small ones in a 14cm round Pyrex dish in the top type.  It came out okay, but I am American an Yorkshire pudding is not common in the US.  Probably the only time that I ate it there was in a Restaurant chain called Gullivers which specialized in roast beef.  However I had an office in Slough and spent about a month to six weeks there every year and ate it quite often. My home away from home was the Castle Hotel in Windsor and there was a really good Restaurant across the river in Eton that served it with every meal.  It was a very rustic place down a side street in the basement of a building with a very low where you had to duck under the rafters heated by a roaring fireplace in one corner!

 

Originally the Yorkshire pudding was served as a first course with thick gravy to dull the appetite with the low-cost ingredients so that the diners would not eat so much of the more expensive meat in the next course.

^[3] An early recipe appeared in Sir Alexander William George Cassey's The Whole Duty of a Woman during 1737. Because the rich gravy from the roast meat drippings was used up with the first course, the main meat and vegetable course was often served with a parsley or white sauce.

 

https://en.wikipedia.org/wiki/Yorkshire_pudding

[wayned]

4 hours ago, notmyself said:

 

 

 

 

https://en.wikipedia.org/wiki/Yorkshire_pudding

Just for grins I just made a small one using a small used foil pie tin.  I made it in a counter type oven the the second one in the picture and used some leftover duck fat that I had in the fridge.  Mixed 100ml milk, 100gram flour, 2 eggs and salt and pepper.  I put the oven on 225 degrees and put the pan in tit until it was smoking then poured in some of the batter.  After about 15 mi8nutes I had a nice brown pudding and then realized that I didn't have anything to eat it with so I split it and put a big chuck of just bought Stilton in the middle, .  A hot Yorkshire pudding/Stilton sandwich.  It was delirious and I will use the rest of the batter to make another one to eat with my leftover braised lamb shank for dinner rather than "smash" some potatoes. The experiment and the outcome really has opened my eyes to future possibilities outside of the tradition use of the puddings!

[Pdaz]

 A slow cooked ragu of chuck steak and onions. Gnocchi Sardi pasta and a mountain of freshly grated parmigiano reggiano.. Great comfort food.

 

[CLW]

 
haven't made pizza before and for the first effort gonna use a tsp of baking soda to 2 cups of flour for the crust...should rise a little...ain't got no tomato paste , I refuse to buy a 12oz can when only a few tbsp are needed, fresh toms only...gonna core them first and then chop to cut down on the liquid...
 
the recipes that I saw on google had the fresh uncooked sauce applied directly to the dough but I guess I could simmer a bit to make the sauce thicker...
 
I notice that NY style thin crust pizza can get a bit soggy but folks seem to like it that way...I can't complain much...when in NYC what's to complain about?: 'hey, fuggeddaboudit...'
 
 
 

Blasphemy, baking soda in a pizza crust [emoji23] [emoji23] [emoji23]

[tutsiwarrior]

2 hours ago, CLW said:

Blasphemy, baking soda in a pizza crust

 hey, some of the recipes on google say to use a packet of yeast to 2 cups flour...a bit OTT methinks...

 

 

[CLW]

 hey, some of the recipes on google say to use a packet of yeast to 2 cups flour...a bit OTT methinks...
 
 

Yep, that is far too much yeast.
How much time you have? Honestly the best results I had with a pizza dough resting for 48 hours in the fridge (long cold proof).
I found this new recipe that is ready in 4 hours but I didn't try it yet.
You can omit the malt and sourdough (Anstellgut), just use the basic ingredients plus additional flour.
Fresh yeast divided by 3 gives you dry yeast.

https://www.ploetzblog.de/2017/06/24/alm-rezepte-schnelle-pizza/

[tutsiwarrior]

just eyeballin' it I would say that the crust should be about the same as a chappati or similar flat bread..one tsp baking soda to 2 cups flour should do it...

 

 

[CLW]

This is my favourite recipe for pizza crust

http://www.chefkoch.de/rezepte/1151011221381450/Der-beste-Pizzateig.html

[CLW]

just eyeballin' it I would say that the crust should be about the same as a chappati or similar flat bread..one tsp baking soda to 2 cups flour should do it...
 
 

Forget about the baking soda and try with the yeast [emoji4]

[Minnie the Minx]

Gosh pizza is about the easiest thing to make if you have the process all down to T.

 

So many variations to the actual dough. Mum was a stickler for everything from scratch I have many of her recipe books but given in modern times and prep time, one does not always have the time especially with kids.

 

From a young age I loved having my boys in the kitchen showing them the how to do it and they have a lot of fun. I think it's important as a learning process. Ok really easy pizza dough is this:

 

3 cups flour ( just plain old flour)

 

1 teaspoon sugar

 

pinch of salt

 

YEAST we use a tablespoon of dry yeast ( dry makes the rising time longer, wet is better)

 

Olive oil

 

Water

 

The fun is in combining all the ingredients and making a mess with kids. Important: mix the yeast with the sugar, hot water ( not boiling or you will kill the yeast)  and pour it in the middle of the mound of flour, add oil, use a rubber spatula to incorporate it all in and add water little by little. Pound it a bit and let it rise.....then pound it again and let it rise again.

 

Roll it out. Toppings the sky is the limit once you have the initial base done right.

 

 

 

 

 

 

[Minnie the Minx]

Mini pizzas are great but you will need muffins, some kind of Prego or other base, ham, cheese and pineapple.

 

That's for kids.

[wayned]

9 minutes ago, Minnie the Minx said:

Mini pizzas are great but you will need muffins, some kind of Prego or other base, ham, cheese and pineapple.

Inferrring that PREGO is  either a pizza or Italian sauce of any kid is Blasphemy !  It's an oxymoran!

[Minnie the Minx]

Keep your shirt on, it's for kids. 

[CLW]

Just made (again) pickled jalapeños.
Planning to make more pickled vegetables such as carrot, cucumber and onions but I need to buy first.
The recipe is pretty simple:
1 part vinegar
1 part water
Salt and sugar to taste
Herbs
Garlic cloves

Boil everything together until vegetables are tender but not too soft
Put in a glass but keep some of the liquid (I just use a fork)
Boil the liquid again and fill almost up to the top but leave some headspace
Immediately cap and turn upside down to sanitise the cap
After 20 seconds turn around again and let it cool down
Store in the fridge

[notmyself]

9 hours ago, wayned said:

The experiment and the outcome really has opened my eyes to future possibilities outside of the tradition use of the puddings!

 

During my research on making the perfect Yorkshire I remember reading that eating them with cheese (non blue) has been tried in the U.S. before with some mixing it grated into the batter. It is a testament to what happens when an unusual foodstuff is introduced into a location/ country. People look at it with fresh eyes rather than tradition and heaven knows what they will try. One fella (think it was a fella) tried to make a sweet variant by adding honey or maybe maple syrup but the extreme heat made it catch fire.

[wayned]

13 minutes ago, notmyself said:

 

During my research on making the perfect Yorkshire I remember reading that eating them with cheese (non blue) has been tried in the U.S. before with some mixing it grated into the batter. It is a testament to what happens when an unusual foodstuff is introduced into a location/ country. People look at it with fresh eyes rather than tradition and heaven knows what they will try. One fella (think it was a fella) tried to make a sweet variant by adding honey or maybe maple syrup but the extreme heat made it catch fire.

Actually if you really think about it, it's deep fried pancake batter and just look at the different flavors of pancakes that are available.

[U235]

20 hours ago, tutsiwarrior said:

 

haven't made pizza before and for the first effort gonna use a tsp of baking soda to 2 cups of flour for the crust...should rise a little...ain't got no tomato paste , I refuse to buy a 12oz can when only a few tbsp are needed, fresh toms only...gonna core them first and then chop to cut down on the liquid...

 

 

 

 

Tutsi, you just invented the tortilla 

 

 

 

 

Edited June 27, 2017 by U235