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what are you eating today?


soepom

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rirawan, all looking so delicious - i need to get back out to that part of the globe asap. sorry to break up the asian theme, though - here's some delicious anglo food from the father land! enjoying the food, at home in stuttgart an strasbourg for the holidays

schweine.jpg

schweine lendchen

goose.jpg

goose

wienerschnitzel.jpg

wienerschnitzel

tarteflambe.jpg

tarte flambe

boucheealareine.jpg

bouche a la reine

baeckeoffeautroisviandes.jpg

baeckeoffe au trois viandes

beefburgundy.jpg

home made beef burgundy

porchinirissoto.jpg

home made porchini rissoto

Edited by soundune
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Posted · Hidden by blm14, January 9, 2012 - what the heck!? Added all kinds of weird HTML tags.
Hidden by blm14, January 9, 2012 - what the heck!? Added all kinds of weird HTML tags.

<p>I have been making this no-knead bread like almost every day. It's cheap, it's obscenely easy, and it comes out as good as or better than fancy bakery bread.</p>

<p> </p>

<p>recipe:</p>

<p> </p>

<p>3 cups plain all purpose flour</p>

<p>1/4 teaspoon yeast</p>

<p>1.25 teaspoon salt</p>

<p>Chuck those three in a big bowl and just mix a little with your hand to evenly distribute the yeast and salt</p>

<p>Add 1.5 cups warm water (preferably filtered - you get a better rise)</p>

<p>mix with your hand until it JUST comes together. Should take like 30 seconds or less.</p>

<p>Cover with plastic wrap and leave in a warm place for at least 12 hours. This loaf is from dough that I kind of forgot about and ended up leaving it like almost 40 hours LOL</p>

<p>You'll know it's ready when there's little bubbles all over the top surface. Get a spatula and gently move it around a little inside the bowl. The air from the first fermentation will come out. Fold it over itself 2-8 times and then move to a piece of floured parchment paper and cover with a towel for 2 hours for the second rise.</p>

<p> </p>

<p>About an hour before second rise is done, preheat oven to 500 with a #9 cast iron dutch oven inside. Once preheated, carefully transfer the loaf, paper and all, into the dutch oven, cover and bake for a half hour. remove the lid and bake another 15 minutes or so.</p>

<p> </p>

<p> </p>

<div><img alt="" src="http://farm8.staticflickr.com/7169/6663563099_f1432db1d3_z.jpg" style="width: 640px; height: 480px; " /></div>

<div><img alt="" src="http://farm8.staticflickr.com/7006/6663564111_d387595213_z.jpg" style="width: 640px; height: 480px; " /></div>

<div> </div>

<div>So long as you follow the recipe, this bread is fucking idiot proof. A 6 year old could make it. Except for the scorching hot 500 cast iron dutch oven. But besides that...</div>

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I have been making this no-knead bread like almost every day. It's cheap, it's obscenely easy, and it comes out as good as or better than fancy bakery bread.

recipe:

3 cups plain all purpose flour

1/4 teaspoon yeast

1.25 teaspoon salt

Chuck those three in a big bowl and just mix a little with your hand to evenly distribute the yeast and salt

Add 1.5 cups warm water (preferably filtered - you get a better rise)

mix with your hand until it JUST comes together. Should take like 30 seconds or less.

Cover with plastic wrap and leave in a warm place for at least 12 hours. This loaf is from dough that I kind of forgot about and ended up leaving it like almost 40 hours LOL

You'll know it's ready when there's little bubbles all over the top surface. Get a spatula and gently move it around a little inside the bowl. The air from the first fermentation will come out. Fold it over itself 2-8 times and then move to a piece of floured parchment paper and cover with a towel for 2 hours for the second rise.

About an hour before second rise is done, preheat oven to 500 with a #9 cast iron dutch oven inside. Once preheated, carefully transfer the loaf, paper and all, into the dutch oven, cover and bake for a half hour. remove the lid and bake another 15 minutes or so.

6663563099_f1432db1d3_z.jpg6663564111_d387595213_z.jpg

So long as you follow the recipe, this bread is fucking idiot proof. A 6 year old could make it. Except for the scorching hot 500 cast iron dutch oven. But besides that...

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Yup, Dinner by Heston. What did you think?

Had a go at making our own beef (super thick) noodles soup over the weekend...

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Beef was slow cooked overnight, then warmed up again on the pan as we added a few more vegetables. Homemade broth was sublime...

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Dessert... Red velvet and cookies and cream

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Edited by rirawin
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Meat Liquor... interesting place that has a slaughterhouse theme to it.

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Fried pickles and buffalo wings with blue cheese dip

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Chilli cheese fries and burgers

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"Dead hippie", essentially a double-patty burger

St John Hotel, saw Fergus himself outside having a fag break as we walked in...

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Crispy pig skin

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Anchovy toast

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A little bun moment (anchovy, plum and chocolate buns)

Day was rounded off with dinner at Burger and Lobster. They only have three things on the menu, lobster, lobster roll or a burger.

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Went for the steamed lobster with plain butter... and you do get a whole, rather meaty, lobster.

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