All Activity

I'm sorry for disappearing, it's a long story. @ElsieD said Just checking, the ingredients go into the freezer bag raw?

Do you know what variety it is?

Search for small pie or tart pans on Amazon. There are bunches of them. And send me some of those little pies when you make them, please. 😉

@Smithy, those photos are after I added toppings. If you look at their photo on the box, actual toppings it came with were about half of what they showed.

The smallest fish I've ever seen or eaten, at least in their dried state which is how they are usually sold, are 丁香鱼 (dīng xiāng yú), clove fish or, less often, lilac fish. Always eaten as a condiment, these tiny members of the herring family are native to the East China Sea where they live on plankton. Dried, they rarely exceed 3cm in length. They are often used in Chinese XO sauce where they bring umami, are added to congee or fried with vegetables. My favourite is this bottled version with fermented soy beans. Salty, savoury and umami packed they make great beer food.

It’s mango season here. The skin looks a bit poxy, but who eats the skin. None are reachable to pick, so we wait until they fall and cut out any bruises. We share with possums and flying foxes too. The largest of these weighs 650g.

Marion Grasby’s 30 minute Thai style roast chicken with garlic rice. The sauce is made in a mortar and pestle with coriander roots, ginger, garlic, red chillies, and a few sauces. Next day, things in a bowl include roast chicken, white beech mushrooms, baby pak choy, over rice and swamped with bone broth, green onions, chilli crisp and coriander for the garnish. Yes, I bought another bag of bean sprouts. If we finish this one before the slime sets in, that will be 4 in a row. Wish me luck.

Gnocchi Salad with Vegetables and Chicken from a German cooking magazine - several components made separately and than mixed together in the end. Gnocchi are pan-fried until slightly crisp. Diced zucchini and red bell peppers are sautéed with garlic and thyme. Diced chicken breast is sautéed. Vinaigrette is made by grating tomatoes and mixing with white balsamic vinegar and a little bit of sugar. Everything is mixed with arugula and baby spinach

Think I have some small cast iron about that size. I'll check when I get home and attach a picture

First off: I admire the graphics on the package. Those women look like they really know how to do a pizza dough! Second: are your photos of the pizza itself before or after you added things? I have to say it looks pretty darned good as it is. Third: sorry about your oven, but how nice that you'll be able to leave the problem behind!

Recent trip to Australia -- i can across the best, I'll call it 'hand pie. Chunky Chicken and leek Pie ( Baby chicken Pot pie ) I think i can re create the pie, but cant find the correct vessels. I think they come out roughly 4-6 " round about 2 1/2 " -3 inch deep Thoughts?

@Smithy This type of sausage is a fresh raw pork sausage that doesn't require a curing agent. It should be eaten within three or four days of preparing or frozen. I vacuum bag them in about 3/4 lb bags and they hold fine for a year. It's also great as a bulk sausage for patties, meat loaf, stuffing etc,.

I did it again. Shatto Home Delivery milkman had a new Italian pizza that I needed to try. It arrived today and no room in the freezer meant I had to cook it tonight. The toppings were skimpy. I couldn't see much sauce or cheese. I added onion and capers and tons of cheese. It was actually pretty good but no sauce to speak of. I will try either an oil based dipping sauce or open the jar of pizza sauce I have in the pantry when I have the leftovers. And I noticed for the first time that my oven seems to be cooking very unevenly. I'd worry about it more if I wasn't moving "soon" where my new oven awaits.

It was a Caesar Salad kit that I added bacon and a ton of parmesan cheese to. Was tasty!

@Steve Irby, I've never before heard of luganesa sausage, but the ingredients sound good and I applaud you for making making it. It's been a while since I made sausage of any type, and that makes yours even more fun. You don't mention any curing salts. Do you smoke these, or just bung them into the freezer until you're ready to cook them?

I made a 3 kg batch of luganeca sausage this morning and I cooked a few links of the misfires for lunch. It been awhile since I prepared this recipe and I forgot how good it is. This the first time to use the traditional sheep casing. The formulation for the sausage includes pork shoulder, salt, parmigiano cheese, nutmeg, S&P, white wine and fresh rosemary and garlic.

Mashed potatoes, roasted vegetables, and chickpeas; all dressed with Samin Nosrat's "House Dressing" as discussed here. She says in her cookbook Good Things that she wants it to be so delicious one drinks it, and this qualifies: I made a full batch last Saturday, and as of now (3 days later) it's gone. 😀

Stir-fried shrimp in tomato-cream sauce: Stir-fry black mustard seeds, garlic, Thai basil, and shrimp until the shrimp are partly cooked. Mix in a sauce of tomato paste, garam masala, roasted cumin seed, cayenne, cilantro, Serrano chile, lemon juice, and coconut milk, and bring to a simmer. Stir-fried baby bok choy with smashed garlic and ginger and sliced Holland chiles. Leftover bulgur and microwave cilantro rice to go with.

Grilled pork tenderloin. Also threw a few leftover cheezy pinwheels (from puff pastry) on the grill.

That looks like a great salad....what's in it?

Another Pain de Campagne. Longer fermentation and baked a little longer.

Yes. Kinda tempts me to buy one of these devices, even though I don't need it!

I almost always use the bag jus from SV. it rarely looks very appetizing initially , but can usually be doctored up nicely . even the jus from corned beef , which is salty , can be saved and diluted w loe salt additions.

So you can wait til the rest of the functions go awry to use the coupon! This is some useful customer service!

Well, well, well! I put the pork jus (ozmazome??) into the refrigerator last night. Look at it now! I'm glad I kept it.