Share a recipe or food thought - General Discussion.

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#2780858 20-Sep-2021 08:24

networkn:

We usually buy pizza bases, but this seemed so easy I thought I'd give it a go and *WOW* it was fantastic. Best bases I've had in well over a year except for perhaps 1-2 of the very top pizza places in Auckland and even then this was pretty comparable.

I've never had a good store brought pizza base, but the options here are limited. This one is on my list of recipes to try. My preference is for pan pizza, so I'm waiting until there are more thin base lovers around to try it out.

blackjack17

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#2780872 20-Sep-2021 08:45

SirHumphreyAppleby:

networkn:

We usually buy pizza bases, but this seemed so easy I thought I'd give it a go and *WOW* it was fantastic. Best bases I've had in well over a year except for perhaps 1-2 of the very top pizza places in Auckland and even then this was pretty comparable.

I've never had a good store brought pizza base, but the options here are limited. This one is on my list of recipes to try. My preference is for pan pizza, so I'm waiting until there are more thin base lovers around to try it out.

I use this one but with regular flour. Has never failed.

https://www.annabel-langbein.com/recipes/perfect-pizza-dough/3201/

2 cups warm water
2 tsp sugar
2 tsp dry yeast
5 cups high-grade flour, plus extra for kneading
2 tbsp olive oil
1 tsp salt

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#2780894 20-Sep-2021 09:27

One thing I learned after it happening, was not to roll your dough. It was still excellent, but obviously, you crush the air bubbles that have formed.

I haven't got much experience with dough handling and the methods I found for stretching looked pretty hard going though..

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#2780898 20-Sep-2021 09:40

I also made a beef chilli over the weekend. I don't really have a recipe per se, I but I do tend to use the following things:

Beef Mince.

Bolar Roast, smoked then cut into decent large bite-sized chunks

Chorizo

Pancetta/Bacon/Lardons

Anchovies ( put around 5 in).

Lots of different types of Chillis. I found a chilli farm online who sent me a great selection which I froze. I just pull out 2-3 of each type, smoke some, put some in fresh..

Fire Roasted Tomatoes.

Dried Chillis (got mine from a Mexican Specialties store). I rehydrate them for 20 minutes in hottish water. Lots of garlic and onion.

One thing that was recommended to me by a guy I know and respect for such things, was adding some relish to the end of the cook. I had some apricot and chilli relish and put 2 tablespoons in, it really lifted it.

The thing with dishes like this, is building layers of flavour. Different types of heat, different elements like sweet and salty without counteracting. I never make the chilli the same way twice.

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#2781067 20-Sep-2021 12:36

I am not just live blogging my every cooking experience, I promise. I am trying to only post what I think people might want to try, or may find interesting :)

Over the weekend, the last thing I did, which was a bit different, was sous vide a couple of heads of garlic.

I put about 20 cloves, with the ends trimmed off, into a small glad plastic bag with a good sealer on the top, with some olive oil, a couple of large non woody bits of rosemary and thyme, which I bashed with the back of my knife to release the oils, and a little salt, and cooked for 4 hours at 89c.

I actually used about 6 cloves in my chilli above, and ate a couple to try them (delicious) and will probably spread some on toast or something at some stage.

I really highly recommend it. It was super easy to prepare.

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#2781904 21-Sep-2021 22:32

networkn:
I am not just live blogging my every cooking experience, I promise. I am trying to only post what I think people might want to try, or may find interesting :)

Over the weekend, the last thing I did, which was a bit different, was sous vide a couple of heads of garlic.

I put about 20 cloves, with the ends trimmed off, into a small glad plastic bag with a good sealer on the top, with some olive oil, a couple of large non woody bits of rosemary and thyme, which I bashed with the back of my knife to release the oils, and a little salt, and cooked for 4 hours at 89c.

I actually used about 6 cloves in my chilli above, and ate a couple to try them (delicious) and will probably spread some on toast or something at some stage.

I really highly recommend it. It was super easy to prepare.

I'm sure there's more than just me who'd like to eat at your place.

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Fred99

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#2781967 22-Sep-2021 06:46

I was given a tortilla press that came with a recipe in the box to use standard wheat flour, baking powder, butter, and water. Tried this - and they were generally pretty foul, no better or possibly even worse than budget no-frills pre-packed cheap tortillas from a supermarket.

Second attempt was using white corn (nixtamalized) masa flour, mixed approx 2 parts flour to one part water. This seems to be the real deal, easy to make, great texture, infinitely better than any pre-made tortillas I've ever tried. The masa flour is reasonably expensive in 800g packs for $8, I guess you'd be able to make about 40 tortillas from one bag. Will try yellow and blue masa flour next.

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Handle9

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#2781969 22-Sep-2021 06:50

I had a go at making fresh naan the other day. Really very easy and the family loved it. I'll be doing it again.

Stu

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#2782010 22-Sep-2021 08:46

Miss 20 makes a really good naan. Certainly adds a whole lot more depth to a meal.

People often mistake me for an adult because of my age.

Keep calm, and carry on posting.

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blackjack17

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#2782030 22-Sep-2021 09:36

Handle9: I had a go at making fresh naan the other day. Really very easy and the family loved it. I'll be doing it again.

Think I might have posted it before but this recipe makes some good naans

https://rasamalaysia.com/naan/

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#2782932 23-Sep-2021 15:56

Handle9: I had a go at making fresh naan the other day. Really very easy and the family loved it. I'll be doing it again.

Yeah, we have been doing this for the past little while, and I feel the same.

networkn

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#2782933 23-Sep-2021 15:57

blackjack17:

Think I might have posted it before but this recipe makes some good naans

https://rasamalaysia.com/naan/

Yup, it was your link to this recipe that we tried and have enjoyed many times since.

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#2782935 23-Sep-2021 16:04

blackjack17:

Handle9: I had a go at making fresh naan the other day. Really very easy and the family loved it. I'll be doing it again.

Think I might have posted it before but this recipe makes some good naans

https://rasamalaysia.com/naan/

It's exactly the same as the recipe I used. The dough was a bit wet so I added extra flour but it came out great.

networkn

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#2788749 3-Oct-2021 20:15

Today I defrosted some Waygu Tri-Tip I picked up cheap a few months ago. I put a Beef rub on it, and sat it on the bench for 30 minutes to sweat, before throwing it on the Traeger at 275F until it reached an internal temp of 57c.

I rested it, totally enclosed in foil, tightly, for about 30 minutes and sliced it across the grain very thin. Had it with Smashed Potatoes (parboiled and smashed with a fork or masher) with Rosemary Garlic and Thyme oil I made, with some Knobs of butter, under the grill till the potatoes were soft in the middle and crispy on the outside, and a tin of Greggs Bean Salad. It was absolutely outstanding. Sorry no photos this time, dinner was a bit of a rush at the end.

An ingredient I thought I'd have a shout out to. Louisana Style Chicken Tenders from Tegel are an outrageously good product. Cooked according to instructions they are crispy on the outside, juicy in the middle, and lovely and flavoursome. We had ours as chicken burgers, with Watties Burger Sauce (which is another fantastic product), pickled onions, diced up bread and butter pickles, lettuce, tomato, and a slab of smoked cheese. Fantastic.

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#2791579 8-Oct-2021 08:19

Snackachangi Salt and Vinegar chips are delicious! That is all.

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