The cooking thread and what are you having for dinner tonight beansnikpoh?
Comments
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Is that from one baby or more than one?
It doesn't seem very ethical or indeed legal.0 -
Coooor.seanoconn said:BBQ baby!
Two types of sausage, black pudding and bacon
Is it polski black pudding? Do they have one? I've had blutwurst, boudin noir and morçilla, as well as several of the various British and Irish versions.
When travel was still a thing, the MD of our Madrid tentacle was so delighted when he discovered I loved morçilla and generally all things Spanish and porcine, he took me on a mini piggy tour of Madrid, with copious amounts of proper rustic vino tinto. He thought that all Brits ate was chips, pizza and pies, and all they drank was fluorescent cocktails and lager.
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Polska black pudding, not the best I’ve had from there but decent, somewhere between haggis and black pudding. I can definitely recommend polish sausage and bacon for BBQ’s. Wimbledon Sainsbury’s have a decent selection, JBB highlander sausage is the best and Morliny bacon is decent.hopkinb said:
Coooor.seanoconn said:BBQ baby!
Two types of sausage, black pudding and bacon
Is it polski black pudding? Do they have one? I've had blutwurst, boudin noir and morçilla, as well as several of the various British and Irish versions.
When travel was still a thing, the MD of our Madrid tentacle was so delighted when he discovered I loved morçilla and generally all things Spanish and porcine, he took me on a mini piggy tour of Madrid, with copious amounts of proper rustic vino tinto. He thought that all Brits ate was chips, pizza and pies, and all they drank was fluorescent cocktails and lager.Pinno, מלך אידיוט וחרא מכונאי0 -
Ta. I always think the clonakilty Irish version is somewhere between haggis and black pud, what with all the oats. Either way. Enjoy. It looks great. Serve with salad? Or is that heresy?seanoconn said:
Polska black pudding, not the best I’ve had from there but decent, somewhere between haggis and black pudding. I can definitely recommend polish sausage and bacon for BBQ’s. Wimbledon Sainsbury’s have a decent selection, JBB highlander sausage is the best and Morliny bacon is decent.hopkinb said:
Coooor.seanoconn said:BBQ baby!
Two types of sausage, black pudding and bacon
Is it polski black pudding? Do they have one? I've had blutwurst, boudin noir and morçilla, as well as several of the various British and Irish versions.
When travel was still a thing, the MD of our Madrid tentacle was so delighted when he discovered I loved morçilla and generally all things Spanish and porcine, he took me on a mini piggy tour of Madrid, with copious amounts of proper rustic vino tinto. He thought that all Brits ate was chips, pizza and pies, and all they drank was fluorescent cocktails and lager.0 -
Salad and sourdough bread. Used to get massive rings of clonakikty for next to nothing before it became a delicacy and the price increased. Irish is probably the best I’ve had, good oats to blood ratio. Most English puddings are a little stodgy for my liking.hopkinb said:
Ta. I always think the clonakilty Irish version is somewhere between haggis and black pud, what with all the oats. Either way. Enjoy. It looks great. Serve with salad? Or is that heresy?seanoconn said:
Polska black pudding, not the best I’ve had from there but decent, somewhere between haggis and black pudding. I can definitely recommend polish sausage and bacon for BBQ’s. Wimbledon Sainsbury’s have a decent selection, JBB highlander sausage is the best and Morliny bacon is decent.hopkinb said:
Coooor.seanoconn said:BBQ baby!
Two types of sausage, black pudding and bacon
Is it polski black pudding? Do they have one? I've had blutwurst, boudin noir and morçilla, as well as several of the various British and Irish versions.
When travel was still a thing, the MD of our Madrid tentacle was so delighted when he discovered I loved morçilla and generally all things Spanish and porcine, he took me on a mini piggy tour of Madrid, with copious amounts of proper rustic vino tinto. He thought that all Brits ate was chips, pizza and pies, and all they drank was fluorescent cocktails and lager.
Pinno, מלך אידיוט וחרא מכונאי0 -
Burned, or not burned? Tasted well enough.
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Spot on0
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Perfettohopkinb said:Burned, or not burned? Tasted well enough.
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Finally getting the temp/time right Hoppy?seanoconn - gruagach craic!0
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Back on a week of veggie meals, pasta with a shed ton of mushrooms and asparagus and a nice jar of pepper sauce, with garlic bread
Pasta peppers onion and pine nuts tomorrow, three bean soup for lunchRule #5 // Harden The Feck Up.
Rule #9 // If you are out riding in bad weather, it means you are a badass. Period.
Rule #12 // The correct number of bikes to own is n+1.
Rule #42 // A bike race shall never be preceded with a swim and/or followed by a run.0 -
God I wish I’ve been very unwell the last week or so, stress related gut issues and water retention so bad I’m 10lbs heavier in one week, I had a death in the family and it’s had a terrible physical impact on my body not to mention almost no sleephopkinb said:
More windy than usual in windshire.itboffin said:Back on a week of veggie meals, pasta with a shed ton of mushrooms and asparagus and a nice jar of pepper sauce, with garlic bread
Pasta peppers onion and pine nuts tomorrow, three bean soup for lunchRule #5 // Harden The Feck Up.
Rule #9 // If you are out riding in bad weather, it means you are a badass. Period.
Rule #12 // The correct number of bikes to own is n+1.
Rule #42 // A bike race shall never be preceded with a swim and/or followed by a run.0 -
That's shyte. I'll send you some reasonably legitimate diazepam if you like. Though if you need it, I'm sure a doctor will prescribe it. Take care boffitboffin said:
God I wish I’ve been very unwell the last week or so, stress related gut issues and water retention so bad I’m 10lbs heavier in one week, I had a death in the family and it’s had a terrible physical impact on my body not to mention almost no sleephopkinb said:
More windy than usual in windshire.itboffin said:Back on a week of veggie meals, pasta with a shed ton of mushrooms and asparagus and a nice jar of pepper sauce, with garlic bread
Pasta peppers onion and pine nuts tomorrow, three bean soup for lunch0 -
The physical side effects of shock and or grief can be overwhelming. When my mother had a brain haemorrhage, I quickly developed IBS.itboffin said:
God I wish I’ve been very unwell the last week or so, stress related gut issues and water retention so bad I’m 10lbs heavier in one week, I had a death in the family and it’s had a terrible physical impact on my body not to mention almost no sleephopkinb said:
More windy than usual in windshire.itboffin said:Back on a week of veggie meals, pasta with a shed ton of mushrooms and asparagus and a nice jar of pepper sauce, with garlic bread
Pasta peppers onion and pine nuts tomorrow, three bean soup for lunch
Good luck mate - keep posting here and we'll do our bit to keep your chin up.seanoconn - gruagach craic!0 -
hopkinb said:
Burned, or not burned? Tasted well enough.
Which Ooni do you have, @hopkinb ? Any recommendations or tips before I dive in and buy one now I have a garden?Ben
Bikes: Donhou DSS4 Custom | Condor Italia RC | Gios Megalite | Dolan Preffisio | Giant Bowery '76
Instagram: https://www.instagram.com/ben_h_ppcc/
Flickr: https://www.flickr.com/photos/143173475@N05/0 -
itboffin said:
God I wish I’ve been very unwell the last week or so, stress related gut issues and water retention so bad I’m 10lbs heavier in one week, I had a death in the family and it’s had a terrible physical impact on my body not to mention almost no sleephopkinb said:
More windy than usual in windshire.itboffin said:Back on a week of veggie meals, pasta with a shed ton of mushrooms and asparagus and a nice jar of pepper sauce, with garlic bread
Pasta peppers onion and pine nuts tomorrow, three bean soup for lunch
Sorry to read this, Boff. Vent away, in here!Ben
Bikes: Donhou DSS4 Custom | Condor Italia RC | Gios Megalite | Dolan Preffisio | Giant Bowery '76
Instagram: https://www.instagram.com/ben_h_ppcc/
Flickr: https://www.flickr.com/photos/143173475@N05/0 -
It was an impulse purchase by Mrs H3, which I initially moaned about. It's not cheap, though the smaller, wood pellet fired ones are a bit cheaper.Ben6899 said:
We have the gas-fired koda 16, which came in a bundle with a rain cover, a peel (the shovel thing), and a cast iron ridged skillet with a wooden base that you can do meat/vegetables on (like you get chicken tikka on in some Indian restaurants). I also bought an infra-red temperature gauge (after a couple of times where we didn't wait long enough, and the pizza stuck to the stone) and we got a second bamboo peel for launching the pizza, using the aluminium one for turning it.
Take the time to make your own dough if you like (google "poolish" pizza dough - kind of a sourdough - nice and easy), or you can buy ready made doughballs. Get the base nice and thin. Use semolina to stop it sticking. Buy or make tomato sauce, bought stuff in tins is fine. Let the fresh mozzarella dry out a bit before you use it. Don't overload with toppings. Make sure the stone gets up to 400-450 degrees C. Give it a quarter turn every 15-20 seconds. Done in 60-90 seconds. Really good pizza, as good as you'll get. Dip the crusts in good olive oil - or if you're my daughter, use them to scoop up nutella.
We've also made naan breads in there, and have done steaks/halloumi on the ridged skillet thing.
I'll never order takeaway pizza again.1 -
Argh that’s never easy for anyone ‘Boff. Go easy on yourself.itboffin said:
God I wish I’ve been very unwell the last week or so, stress related gut issues and water retention so bad I’m 10lbs heavier in one week, I had a death in the family and it’s had a terrible physical impact on my body not to mention almost no sleephopkinb said:
More windy than usual in windshire.itboffin said:Back on a week of veggie meals, pasta with a shed ton of mushrooms and asparagus and a nice jar of pepper sauce, with garlic bread
Pasta peppers onion and pine nuts tomorrow, three bean soup for lunchOpen One+ BMC TE29 Seven 622SL On One Scandal Cervelo RS0 -
hopkinb said:
It was an impulse purchase by Mrs H3, which I initially moaned about. It's not cheap, though the smaller, wood pellet fired ones are a bit cheaper.Ben6899 said:
We have the gas-fired koda 16, which came in a bundle with a rain cover, a peel (the shovel thing), and a cast iron ridged skillet with a wooden base that you can do meat/vegetables on (like you get chicken tikka on in some Indian restaurants). I also bought an infra-red temperature gauge (after a couple of times where we didn't wait long enough, and the pizza stuck to the stone) and we got a second bamboo peel for launching the pizza, using the aluminium one for turning it.
Take the time to make your own dough if you like (google "poolish" pizza dough - kind of a sourdough - nice and easy), or you can buy ready made doughballs. Get the base nice and thin. Use semolina to stop it sticking. Buy or make tomato sauce, bought stuff in tins is fine. Let the fresh mozzarella dry out a bit before you use it. Don't overload with toppings. Make sure the stone gets up to 400-450 degrees C. Give it a quarter turn every 15-20 seconds. Done in 60-90 seconds. Really good pizza, as good as you'll get. Dip the crusts in good olive oil - or if you're my daughter, use them to scoop up nutella.
We've also made naan breads in there, and have done steaks/halloumi on the ridged skillet thing.
I'll never order takeaway pizza again.
Brilliant, thanks for the detailed post! Infrared temp gauge and second peel are good tips in particular.
It was the wood pellet option which I have my eye on...Ben
Bikes: Donhou DSS4 Custom | Condor Italia RC | Gios Megalite | Dolan Preffisio | Giant Bowery '76
Instagram: https://www.instagram.com/ben_h_ppcc/
Flickr: https://www.flickr.com/photos/143173475@N05/1 -
Do you keep it out all the time or only when you want to use it?hopkinb said:
It was an impulse purchase by Mrs H3, which I initially moaned about. It's not cheap, though the smaller, wood pellet fired ones are a bit cheaper.Ben6899 said:
We have the gas-fired koda 16, which came in a bundle with a rain cover, a peel (the shovel thing), and a cast iron ridged skillet with a wooden base that you can do meat/vegetables on (like you get chicken tikka on in some Indian restaurants). I also bought an infra-red temperature gauge (after a couple of times where we didn't wait long enough, and the pizza stuck to the stone) and we got a second bamboo peel for launching the pizza, using the aluminium one for turning it.
Take the time to make your own dough if you like (google "poolish" pizza dough - kind of a sourdough - nice and easy), or you can buy ready made doughballs. Get the base nice and thin. Use semolina to stop it sticking. Buy or make tomato sauce, bought stuff in tins is fine. Let the fresh mozzarella dry out a bit before you use it. Don't overload with toppings. Make sure the stone gets up to 400-450 degrees C. Give it a quarter turn every 15-20 seconds. Done in 60-90 seconds. Really good pizza, as good as you'll get. Dip the crusts in good olive oil - or if you're my daughter, use them to scoop up nutella.
We've also made naan breads in there, and have done steaks/halloumi on the ridged skillet thing.
I'll never order takeaway pizza again.
(the pizza oven).0 -
Outside all the time at the mo - the cover is waterproof. In winter the legs can be folded away and it'll go in the loft.elbowloh said:
Do you keep it out all the time or only when you want to use it?hopkinb said:
It was an impulse purchase by Mrs H3, which I initially moaned about. It's not cheap, though the smaller, wood pellet fired ones are a bit cheaper.Ben6899 said:
We have the gas-fired koda 16, which came in a bundle with a rain cover, a peel (the shovel thing), and a cast iron ridged skillet with a wooden base that you can do meat/vegetables on (like you get chicken tikka on in some Indian restaurants). I also bought an infra-red temperature gauge (after a couple of times where we didn't wait long enough, and the pizza stuck to the stone) and we got a second bamboo peel for launching the pizza, using the aluminium one for turning it.
Take the time to make your own dough if you like (google "poolish" pizza dough - kind of a sourdough - nice and easy), or you can buy ready made doughballs. Get the base nice and thin. Use semolina to stop it sticking. Buy or make tomato sauce, bought stuff in tins is fine. Let the fresh mozzarella dry out a bit before you use it. Don't overload with toppings. Make sure the stone gets up to 400-450 degrees C. Give it a quarter turn every 15-20 seconds. Done in 60-90 seconds. Really good pizza, as good as you'll get. Dip the crusts in good olive oil - or if you're my daughter, use them to scoop up nutella.
We've also made naan breads in there, and have done steaks/halloumi on the ridged skillet thing.
I'll never order takeaway pizza again.
(the pizza oven).
It's pretty portable - could take it camping for example if you had a big enough boot for the oven and a 5kg cylinder (or a bag of pellets)0 -
Thanks guys for the kind words, it’s very tough at the moment and comes and goes from normal me to hugely depressed, thank god for my cycling club and planning which nice meals to cook. @pinno what you said about IBS I’m sure that is what was sort of happening with me, the pain was unbearable for a week and started to get better literally at the crematorium.
We still have to lay to rest his ashes with my late mother in law’s somewhere nice on the family farm, I’m hoping that will book end this part of my life and I can move on with all the good memories and stop being so sad about the loss, for me and my daughter.Rule #5 // Harden The Feck Up.
Rule #9 // If you are out riding in bad weather, it means you are a badass. Period.
Rule #12 // The correct number of bikes to own is n+1.
Rule #42 // A bike race shall never be preceded with a swim and/or followed by a run.0 -
Swordfish, very nice. Like tuna, less fishy.Pinno, מלך אידיוט וחרא מכונאי0 -
we have just got the koda 12 gas fired one. really really good. dough is easy to make and can be frozen. little bit of a knack to getting them right but really no excuse to get takeaway again.0
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Is it still too early for those to be homegrown beans?0
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It's a bit dull as a combo.seanoconn said:
Swordfish, very nice. Like tuna, less fishy.0
