Mahow's all new, all new, all new food thread

[Spikey M]

Tacos arabes from Puebla? I’ve heard about these (probably Bourdain?) - they sound good.

I’ve you’ve had a shawarma or a gyro in the US you’ve essentially had a kebab.

That's like saying you've had a vindaloo if you've had a Korma. If it ain't a Doner, it ain't a kebab. Gyros are kebabs for pussies.

[Luca]

That's like saying you've had a vindaloo if you've had a Korma. If it ain't a Doner, it ain't a kebab.

I actually find the Middle Eastern shawarma >>> Turkish doner.

[Spikey M]

Then you couldn't find your cock in the dark.

[Luca]

The truth hurts sometimes.

[Lewis]

They're all the same thing what are you on about.

[Giggles]

No salad.

[Spikey M]

They're all the same thing what are you on about.

Of course they're not. Luca eats a Gyro. DS eats a Kebab. It's all in the levels of barbarism. How do you plough through a 2am special if you're given to moan about the texture of your pepper?

[Giggles]

Which one has chips in it? The gyro?

[Spikey M]

Yeah, although I think that's a bastardisation of it.

[Giggles]

I’d only ever get one if I couldn’t get my hands on a doner anyway.

[Kikó]

1122800855651106819?t=D_djYJ5h5b30AiFbzHffiw&s=19

[Giggles]

Has to be on the yokes.

[Boydy]

26 euro of sausages. He's gonna be backed up for a week.

[Giggles]

In some of the shops in Dublin that probably meant there was 5 or 6 in it.

[Giggles]

Speaking of expensive sausages.


1489910963642028033

[Kikó]

The bread ratio is right (assuming it's for just that person) but the plate is tragic.

[Shindig]

Drier than the Sahara. Must be expecting those eggs to do a lot of work.

[Jimmy Floyd]

How do people eat just one rasher of bacon? I don't get it.

[Spikey M]

Speaking of expensive sausages.


1489910963642028033

Jesus.

[Giggles]

In fairness the westbury is upmarket as fuck (I didn’t think they’d actually serve a sausage or toast), but there’s no excuse for shit like that.

[Spikey M]

Atleast get some posh beans in. I'm gasping just looking at it.

[Lewis]

Of course they're not. Luca eats a Gyro. DS eats a Kebab. It's all in the levels of barbarism. How do you plough through a 2am special if you're given to moan about the texture of your pepper?

In which case the kebab is far and away the worst of the lot.

[Spikey M]

Lol.

[Luca]

Yeah, ultimately it’s the condiments that are most different, but I find shawarma to be thicker cut and doner shaved super thin - and I prefer the former.

[Giggles]

I’d put that down to whoever it cutting it in either type of establishment. The doner I get is cut thick.

[Luca]

Let’s be clear, though: I will very happily scarf all three down. :drool:

[Baz]

Never thought I'd see Giggles posting about Racing Blogger. :drool:

[Giggles]

Never thought I'd see Giggles posting about Racing Blogger. :drool:

It was a retweet. Is it some sort of known account?

[Spikey M]

It's the personal account of the dad out of them videos you hate.

[Giggles]

Jaysus. That rapey cunt should have been turned around at the airport.

[Baz]

It was a retweet. Is it some sort of known account?Yeah he's the most popular social media influencer when it comes to horse racing. He's like marmite but I really enjoy his content.

He has a mate who is about twice his age and calls himself The Stallion, who reappears every now and then only to be re-outed as a nonce and back to obscurity for a bit. Blogger seems alright though.

[randomlegend]

Just made mashed potato (pomme puree MATE), cod loin and a pea fricassee-type-thing for dinner.

I used Heston's method from that How to Cook Like Heston program which was on a while back. I went with a about 30% the weight of the potatoes as butter - he reckoned you can go up to 50% - and added some roasted garlic. Fucking hell it's so good.

[randomlegend]

https://i.imgur.com/9nP1Ch3.jpg

:drool:

[Spikey M]

Photo is off centre. Did you burn your wife's again?

[Sir Andy Mahowry]

Nice but it looks like it's dying of thirst.

[Spikey M]

Also, I made Pomme Puree today too. I think we all know who's come out on top here. :cool:

https://i.ibb.co/JcxZbpW/20220206-140028.jpg

[randomlegend]

Photo is off centre. Did you burn your wife's again?

:D

Not this time.

And it wasn't dry. I considered doing a proper sauce but it wasn't needed.

[randomlegend]

Also, I made Pomme Puree today too. I think we all know who's come out on top here. :cool:

https://i.ibb.co/JcxZbpW/20220206-140028.jpg

:cool:

[Kikó]

Seems miserly on the sausage front.

[Spikey M]

It was for the 3 year old and it was a jumbo sausage.

More veg and potato was added after his completely unimpressed response, mind.

[Ian]

Seems miserly on the sausage front.

That's what his missus says heyooooo.

[Spikey M]

Phwoooaar

[Baz]

I hate creamy/smooth mash like that.

[Luca]

It was for the 3 year old and it was a jumbo sausage.

:uhoh:

[Giggles]

I hate creamy/smooth mash like that.

Same. It’s like baby food.

[Spikey M]

Anyone got any good cook book recommendations? Getting bored with my goto recipes now.

No poncey stuff for adjustable Pepper Mills

[niko_cee]

Hairy Biker's Great Curries is good, Otalenghi Simple, Nigella's are usually decent [Express is one I use from time to time], 3 Good Things or any of those X ingredients books are quite handy/interesting, I find.

[Spikey M]

Cheers, I'll have a look.

[Ian]

Kwoklyn Wan has one which I was a little sceptical of because it's one of those "takeaway recipes" ones but everything I've had from it has been really good. Rick Stein's India from ages is good and one I can't recommend but need to try is "The Curry Guy" book which I got for Christmas. It has a bunch where you cook a load of a base sauce first and then that sauce is suitable for x number of curries elsewhere in the book which I'm not sure I have the storage space to do the way he's suggesting but I quite like the idea.

May turn out to just be faffy.

[niko_cee]

I have The Curry Guy Bible although not sure I've ever looked in it.

[Jimmy Floyd]

Any of Nigel Slater's books. Guy is a low key genius, don't be put off by his slightly shit TV appearances.

[Ben]

I unironically like Nige on the TV. The wife despises him. :D

Agreed he knows his shit.

[-james-]

Anna Jones is my go-to, despite the slightly wanky titling of her books

[Lewis]

I've made a few Nigel Slater things. The geezer is top drawer for that willing to make some effort but if it's a ballache with special equipment forget it school of recipes.

[randomlegend]

The Indian Cookery Course is good for curries.

As suggested, Nigel Slater and Ottolenghi's books are great.

The Marcus Wareing books I've used are all very good (How to Cook the Perfect..., New Classics and Everyday).

Fuschia Dunlop does amazing books on Chinese food (I only have the Sichuan one). There are obviously some difficult to find ingredients but she is good at giving easily available alternatives.

[Ian]

The thing that amazes me about the Kwokyln Wan one is that for the most part it's all basic bitch ingredients but every beef recipe it's asking for big bits of fillet.

You what, mate? How much do you think I'm spending on this hoisin beef?

[Luca]

The Food Lab by J Kenji Lopez-Alt (despite the title) is a very, very good book.

It is one of the most accessible out there because it actually takes the time to dumb down and walk you through the techniques of the recipes so you’re not left wondering “how do I do this? what does sauté mean? etc.”

[randomlegend]

He also actually challenges the perceived "right ways" of doing things and tests if they are really the best.

[Clunge]

Sabrina Ghayour’s Persiana is superb. Camellia Panjabi’s 50 Great Curries of India is another go-to, without a doubt the best curry book I’ve ever read/owned.

[-james-]

The Food Lab by J Kenji Lopez-Alt (despite the title) is a very, very good book.

It is one of the most accessible out there because it actually takes the time to dumb down and walk you through the techniques of the recipes so you’re not left wondering “how do I do this? what does sauté mean? etc.”

I need to get around to reading that, there are loads of his Serious Eats recipes that are staples for me.

https://www.amazon.co.uk/Science-Cooking-Physics-Homemade-Cuisine/dp/0393634922

I've been reading this and it's pretty good, probably up your street.

[Luca]

I need to get around to reading that, there are loads of his Serious Eats recipes that are staples for me.

https://www.amazon.co.uk/Science-Cooking-Physics-Homemade-Cuisine/dp/0393634922

I've been reading this and it's pretty good, probably up your street.

I’ve got it but haven’t dug into it, but on your advice I think it might be next on the list!

[Giggles]

Texas red and a friend of of the old lad gave me a load of venison :drool: Some frankfurters and doritos and I’m sorted for tomorrow night.


https://i.imgur.com/NzKErE5.jpg

[Manc]

Oh deer.

[Lofty]

I had a chicken big mac today and the sauce doesn't complement the chicken aswell as it does beef.

[Pepe]

Doritos? :D

[Luca]

The white man knows no boundary he will not cross. :nono:

[Giggles]

Sorry, my flights to ‘insert small authentic Mexican village’ were cancelled last minute.

[Spikey M]

Just murder a drug dealer and kidnap a tourist on the way to buying them. Authenticity sorted.

[Giggles]

Better yet, they’re fake Tesco doritos. I’ll pretend I’m a marginalised minority while I eat them at least.

[niko_cee]

Own brand tortilla chips are surely the [ponce] preferred option?

[Ian]

Tortilla chips are only worth eating as a vessel for heaps of other toppings anyway so the chip itself is largely irrelevant.

[Pepe]

My bad, I thought that the Doritos were an ingredient in the dish (like they do Frito pies over here), not just used as plain chips. Carry on.

[Giggles]

I’m not putting hot dogs in it either.

[Pepe]

Good.

[Pepe]

It looks delicious.

If you have access to anchos and guajillo, you should look into making mole de olla. So good. :drool:

[Giggles]

I’ll look it up, I’ve a load of them here and was wanting to make something different.

[randomlegend]

I bought a couple of Diana Kennedy's Mexican books recently. Looking forward to getting stuck into them.

[Luca]

Jokes aside, I am a big fan of chile-laden stew. Pics of final product, Giggles?

[Giggles]

I froze it when I seen how much stuff I had, so sticking with the hot dogs tonight. Doubt it will be long til it’s dinner though.

[niko_cee]

Was in some random olde worlde sweet shop which seemed to sell all sorts of 'imported' stuff [like twinkies etc] and picked up some Takis Fuegos (https://www.amazon.co.uk/Takis-Fuego-Extreme-Chill-Flavoured/dp/B09CV5TX49/ref=asc_df_B09CV5TX49/?tag=googshopuk-21&linkCode=df0&hvadid=535042796633&hvpos=&hvnetw=g&hvrand=13634585056024142465&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=1006565&hvtargid=pla-1436350739977&psc=1) which looked intriguing and are really rather good.

[randomlegend]

Pen Luca Giggles

Spoilered for massive pictures.

It was all incredible. The man himself came out about 2/3rds of the way through and met everyone. He'd clearly been actually cooking which was cool.


https://i.imgur.com/jj3ObOF.jpg
https://i.imgur.com/fnUsAmq.jpg
https://i.imgur.com/Rgpg8PT.jpg
https://i.imgur.com/84pOcxl.jpg
https://i.imgur.com/tRAXcZj.jpg
https://i.imgur.com/HPTRzqU.jpg
https://i.imgur.com/FQtetAp.jpg
https://i.imgur.com/vlkIjNy.jpg
https://i.imgur.com/R3Ng46H.jpg
https://i.imgur.com/nzKlgMi.jpg
https://i.imgur.com/PDFLCaN.jpg
https://i.imgur.com/CCgZybS.jpg
https://i.imgur.com/QJN23nd.jpg
https://i.imgur.com/tcSFkLo.jpg
https://i.imgur.com/ejpFCyb.jpg
https://i.imgur.com/33RpBqx.jpg
https://i.imgur.com/Y8EVhZd.jpg

[Baz]

What man?

I presume a very thin one.

[randomlegend]

Sorry, forgot not everyone will have been religiously following my recent posts.

Martin Berasategui. Went to his 3 Michelin star restaurant in San Sebastian.

[Spikey M]

I'd be off for a Big Mac after that. What's the fucking point?

The replicating bacteria on a spoon course (Picture 4) is a particular lowlight.

[Ian]

I'm sure some, possibly all, of that tastes nice but neither the super minimalist thing or the really faffy looking ones do anything to make me think "Oh man I want to eat that."

And how much does one pay for these morsels just because the Michelin Guide have said it's good?

[Boydy]

I'd love to try that cause I do think it'd be class but I also reckon I'd still be hungry afterwards.

[randomlegend]

I'd love to try that cause I do think it'd be class but I also reckon I'd still be hungry afterwards.

We were absolutely stuffed, she couldn't eat the chocolates.

[Pepe]

:harold:

[randomlegend]

:drool:

[Pepe]

I bet you ate the chocolates you fat fuck.

[randomlegend]

I ate mine. I couldn't manage hers.

[Pepe]

:harold:

[randomlegend]

They were delicious.

[Pepe]

I'm sure it was all good. I've heard that San Sebastian is good for food. I wouldn't mind giving it a try even if I would rather have some carnitas from a crappy food stall.

[Shindig]

Yeah, that's me. Hitting In-N-Out Burgers and Quesadilla trucks instead of sitting in somewhere fancy.

[randomlegend]

I mean we did most of our eating in the Pintxo bars. I don't exclusively eat in fancy restaurants.

[Lewis]

Shindig you been on holiday lad?

[Shindig]

Nah, I just really like airports.

[niko_cee]

And how much does one pay for these morsels just because the Michelin Guide have said it's good?

315 by the looks of it.

Stone cold missed opportunity.

[Pepe]

Just read that opening line on the menu. :harold:

Won't even comment on the price.

[Luca]

That looks tremendous RL. Fuck me, I'd be there in a heartbeat. Appreciate the photos. :drool:

[Kikó]

Now and again, those ridiculous meals are worth doing. They definitely do not leave you empty.

Currently on a train to Covilha so I can actually start my holiday in a few hours.*to make it on thread* the food here is meant to be superb. Will take wanky pictures

[Pen]

Pen Luca Giggles

Spoilered for massive pictures.

It was all incredible. The man himself came out about 2/3rds of the way through and met everyone. He'd clearly been actually cooking which was cool.


https://i.imgur.com/jj3ObOF.jpg
https://i.imgur.com/fnUsAmq.jpg
https://i.imgur.com/Rgpg8PT.jpg
https://i.imgur.com/84pOcxl.jpg
https://i.imgur.com/tRAXcZj.jpg
https://i.imgur.com/HPTRzqU.jpg
https://i.imgur.com/FQtetAp.jpg
https://i.imgur.com/vlkIjNy.jpg
https://i.imgur.com/R3Ng46H.jpg
https://i.imgur.com/nzKlgMi.jpg
https://i.imgur.com/PDFLCaN.jpg
https://i.imgur.com/CCgZybS.jpg
https://i.imgur.com/QJN23nd.jpg
https://i.imgur.com/tcSFkLo.jpg
https://i.imgur.com/ejpFCyb.jpg
https://i.imgur.com/33RpBqx.jpg
https://i.imgur.com/Y8EVhZd.jpg


Looks nice apart from that dish with the spoon.
Which starter was that as they all sound pretty good, but I can’t say I know which one that is. Is it the baby squid tartar?

[randomlegend]

Looks nice apart from that dish with the spoon.
Which starter was that as they all sound pretty good, but I can’t say I know which one that is. Is it the baby squid tartar?

The pictures are in menu order. That's the "2018 Gilda..." one.

[Pen]

Ah, I see. Was looking at the wrong menu.

[randomlegend]

Now I'm confused, there's only one menu (unless you're looking at the a la carte menu on the website?).

I put the pictures of the breads at the end but otherwise it's in order. The first dish pictured is the marinated olives.

[Baz]

Did anyone eat their meal without taking photos?

[Pen]

Now I'm confused, there's only one menu (unless you're looking at the a la carte menu on the website?).

I put the pictures of the breads at the end but otherwise it's in order. The first dish pictured is the marinated olives.

I did look at the ala carte menu first. I started with the correct one, then went back as after looking at the photos as I had no idea what that was and didn’t scroll down.

[randomlegend]

Did anyone eat their meal without taking photos?

Don't know, wasn't really looking at everyone else. I don't think the group of French people next to us did, but they were clearly absolutely loaded and this was just an average evening out for them.

[niko_cee]

Did anyone eat their meal without taking photos?

This is what I find somewhat troubling.

In a similar albeit less extravagant vein I'm off to 64° (https://64degrees.co.uk/) sometime next week.

[randomlegend]

I used to be anti taking pictures of food in restaurants, but I think it's no big deal really. The food is pretty and it's nice to have a reminder of the memory, as with any photo.

[niko_cee]

It's probably less intrusive now all you have to do is whip out your phone [although I guess the practice probably didn't exist prior to smartphones anyway].

At first I was never a big fan, but over the years I've come round the the somewhat maniacal policies of the people who ran The Wolseley, where they had an absolute ban on taking photos. Not so much for foodie reasons though. That probably didn't survive social media becoming a thing.

[Pepe]

Looks good. I am planning a trip down here this weekend:

https://media-cdn.tripadvisor.com/media/photo-s/11/e4/70/31/j-zapata.jpg

[randomlegend]

It's probably less intrusive now all you have to do is whip out your phone [although I guess the practice probably didn't exist prior to smartphones anyway].

At first I was never a big fan, but over the years I've come round the the somewhat maniacal policies of the people who ran The Wolseley, where they had an absolute ban on taking photos. Not so much for foodie reasons though. That probably didn't survive social media becoming a thing.

It's just one of those things where I can't see why it matters to anyone if someone else wants to do it.

[Kikó]

Some super meals last night. The pork cheek and the cod were both fantastic:
https://i.imgur.com/7rOwM91.jpg

https://i.imgur.com/Ba71iDn.jpg

[Jimmy Floyd]

How many meals did you eat?

[Kikó]

It was a buffet but to your table type thing (dunno) so we tried all of their mains (the other was a duck rice dish). My main was actually the cod and nibbled at the others.

[Jimmy Floyd]

Oh, I see. Based on those pictures and the text I was imagining a Mr Creosote type scenario where you finish the night by exploding onto assorted diners.

[Foe]

I bought some curly fries to have with steak burgers.

Also had some strawberry pencil laces for a starter.

[Baz]

Oh, I see. Based on those pictures and the text I was imagining a Mr Creosote type scenario where you finish the night by exploding onto assorted diners.:D

[Kikó]

https://i.imgur.com/f7CQKAM.jpg

Octopus 🤤

[Baz]

Want any oil with that?

[Kikó]

It's from Russia lmao.

[Sir Andy Mahowry]

I'd demolish that.

[randomlegend]

https://i.imgur.com/ebZbTxh.jpg

Best attempt with the Ooni so far. N'duja, mozzarella and mushroom.

[randomlegend]

https://i.imgur.com/LhaycD3.jpg

And chicken tinga tacos (with refried beans, guacamole, like sour cream and onions pickled in orange and grapefruit juice).

[Sir Andy Mahowry]

I can't wait for Pepe to come in and :harold: the "tacos".

They do like nice though, as does the pizza.

[randomlegend]

The recipes are all from Diana Kennedy's books, who Wikipedia assures me is an authority on traditional Mexican cooking despite being an old white posh British woman.

[Ian]

They may not be authentic, I wouldn't know or indeed care, but they look tasty.

[Andy]

https://i.imgur.com/ebZbTxh.jpg

Best attempt with the Ooni so far. N'duja, mozzarella and mushroom.

Pizza 10/10
Lawn 1/10

I got the gas adapter for my Ooni last week, just need to connect it all up. Quite enjoy doing it with oak splits but I don't really notice any wood taste so it's an unnecessary faff which can be avoided with gas.

[randomlegend]

I use the little wood pellet things and you definitely get a smoky taste off them.

We're having the lawn completely redone in a few weeks. The soil is shit and absolutely full of builders rubble so we've decided to just get someone in to sort it. Taking the whole lot out, digging down to get rid of a load of the rubble, flattening it and laying new top soil and turf.

[Ian]

Pizza >>> lawns.

[Sir Andy Mahowry]

I'd rather walk on a lawn than a pizza.

Lawns >>> Pizza.

[Giggles]

That’s my nightmare pizza. Why have you left two inches around with no topping and burnt it? The Italians have a lot to answer for.

[Shindig]

Yeah, it looks like wasted space.

[Lewis]

What Sincere said about women and their tyres ought to be doubly true for doctors who let their grass get that shit.

[randomlegend]

Too busy saving lives, bro.

[Pepe]

The tinga tacos don't look bad at all. Tinga is so good and so easy to make. Very good bang for your buck.

A colleague of mine has one of those Ooni pizza ovens and came up with a mod so that the side of the pizza that is towards the fire does not get burnt. I will witness the results of the mod on Monday, so stay tuned for an update.

[Pepe]

Are those flour tortillas though?

[Sir Andy Mahowry]

Are those flour tortillas though?

Fuck him up.

[Lofty]

I use the little wood pellet things and you definitely get a smoky taste off them.

We're having the lawn completely redone in a few weeks. The soil is shit and absolutely full of builders rubble so we've decided to just get someone in to sort it. Taking the whole lot out, digging down to get rid of a load of the rubble, flattening it and laying new top soil and turf.

New build? I am two minds about getting an Ooni now as opposed to getting a dual fuel BBQ with a pizza oven attachment.

[randomlegend]

Are those flour tortillas though?

Yes. I normally make my own with masa but ran out of time and those were the only ones I could get in the size I wanted.

[randomlegend]

New build? I am two minds about getting an Ooni now as opposed to getting a dual fuel BBQ with a pizza oven attachment.

New build yeah.

Can't comment on the BBQ option for pizzas but the ooni is brilliant.

[Manc]

Who knew the Ooni would be a gateway to masculinity.

[phonics]

That pizza is absolutely rough. I have a hangover and that’s made me want to go back to bed.

[randomlegend]

Giggles and Phonics not liking a pizza is all the endorsement you need.

[phonics]

That’s not a pizza it’s mostly bread you didn’t even spread the sauce properly.

[Spikey M]

And the picture isn't centred.

[Disco]

Big mistake not making your pizza the way other people like them.

[igor_balis]

I'd probably really enjoy a pizza like that, and it's not really comparable to the experience of eating some dominos meat feast stuffed crust shit. The fact that 90% of the time I'd rather have the latter is probably a good insight into how basic I am.

[Sir Andy Mahowry]

I'm in camp RL for pizza.

Those pizzas are by far the best kind.

[randomlegend]

Aside from some of the really degenerate American styles like the Chicago one with like a litre of sauce dumped on top of the cheese, I'm not militant about any particular style of pizza.

I quite often make more of a pan-style pizza in the oven.

With regards to the crust on the one I posted, before it goes into cook that's only probably a centimetre of dough. It just puffs up a lot in the oven; it's very light and open, it's not doughy or bready. Fresh out the oven that crust is absolutely delicious.

I definitely can't make a pan-style pizza at home as good as the Neapolitan style pizzas I can make with the Ooni, though.

[Giggles]

It looks drier than the Sahara too.

[Pepe]

The pizza looks good to me, lame toppings aside.

[Spikey M]

Chuck a handful of Rocket on it and some place in Rome would sell it for 30€.

[Sir Andy Mahowry]

https://bistrogranat.pl/

Went here today. Georgian food is fucking incredible and this restaurant has nailed it.

[Kikó]

Georgian food is incredible but fucking hell it's heavy. Probably a sign of old age but I got indigestion last time I had it. Had to take a taxi back to the hotel due to the richness of everything.

[Ben]

https://bistrogranat.pl/

Went here today. Georgian food is fucking incredible and this restaurant has nailed it.

I think I've been there! There can't be many other Georgian restaurants in Warsaw, no?

EDIT: No I don't think it's that one.

[Sir Andy Mahowry]

I think I've been there! There can't be many other Georgian restaurants in Warsaw, no?

There can.

I've been to another "Little Georgia/Mala Gruzja" and I know there are a few others too.

[Lofty]

Ordered an Ooni, share your dough recipes please.

[Andy]

Get PizzaApp and it gives you everything you'll need. I would reccomend getting a some decent 00 flour and active dry yeast. I use caputo flour, quite cheap from amazon.

Also you'll need some scales that go to 0.1 of a gram for the yeast. I got a set on Amazon for £5. Also the metal Ooni peel makes life a lot easier.

Which Ooni model did you get? I've got the Karu 12.

[Lofty]

Cheers for the advice, got the Fyra 12 bundle which includes peel.

[randomlegend]

Ordered an Ooni, share your dough recipes please.



100% flour (this is what you base all the other percentages on)
65% Water (you can go higher with this. More water is nicer crust, but harder dough to work with)
2.5% Salt
0.5-1% yeast (depending on how long you want it to rise, and what temperature you let it rise at - I use 0.5% or less usually, and a 48 hour rise in the fridge)


That's the dough recipe I use. I also have the Fyra 12 and 260g dough balls stretch to about the right size, so for 1 pizza your quantities would be around:

155g flour
100g water
3.9g salt
0.8-1.6g yeast

Then you can just scale that based on how many pizzas you want. I have a set of scales which do baker's percentages which does make it easier.

People do stuff like mixing the yeast into the water, letting it sit for a bit, mixing in a small amount of flour and then adding that slurry to the salt and remaining flour. I've tried those sorts of methods but honestly I can't tell the difference between them and just bunging it all in the kitchenaid with the dough hook on. YMMV so feel free to experiment.

So I mix it all together, let it knead until smooth (you don't actually need to knead it at all really as the gluten will develop during the long prove anyway). Form into a tight ball, coat with a thin layer of all, into a bowl also coated with oil and clingfilm tight over opening of the bowl. Make sure the bowl is big enough that the dough has room to rise.

Goes into the fridge to prove for 24-48 hours (depending how organised I am). Then about 3-4 hours before use, I make into individual balls and leave to prove again out of the fridge until ready to use. You want the dough at room temperature before you cook it.


https://www.youtube.com/watch?v=9f9-xTcKzZo

This is a good video to show how to stretch the dough easily.

I have all the toppings ready to go, stretch the dough, flour the peel and lay the stretched base onto the peel. Add the toppings (work fast to reduced risk of sticking to the peel) and then into the oven.

They cook fast so keep a close eye. You'll want to turn it a few times during the cook to stop the side at the back from burning.

Another really useful bit of kit to have is one of the infrared thermometers (I have this one but I'm sure any old one will do https://www.amazon.co.uk/gp/product/B01AT9TON0/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1). You can use it to check the temperature of the stone as it's pretty difficult to estimate otherwise. About 400c is optimum.

[randomlegend]

Strongly agree with using Caputo 00 flour:

https://www.amazon.co.uk/gp/product/B089ZLXTT5/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

Makes a much bigger difference than you think it will.

For sauce, just get some good tomatoes tinned tomatoes (San Marzano are the best and can get them in some supermarkets now). Blitz with some salt, a few basil leaves and that's it.

[randomlegend]

Oh and last thing, I presume you got some pellets with yours if you got a bundle. Once they run out I'd look at getting some that aren't Ooni branded ones as the price difference is insane.

I use these ones:
https://wildstoves.co.uk/product/premium-wood-pellets-pizza/

and they've been great.

[Lofty]

Comprehensive, thanks! The infrared thermometer is in the bundle I think. San Marzano tomatoes seem expensive :D

[niko_cee]

The premade Mutti pizza sauce is decent enough.

[niko_cee]

Still not sold on an ooni though. Happy with my oven indoors ta very much.

https://i.ibb.co/ypsqzhZ/IMG-20220513-203827.jpg (https://ibb.co/ypsqzhZ)

Processed/grated mozzarella, pineapple, oregano overload, a sensible amount of crust. Come at me.

[randomlegend]

The premade Mutti pizza sauce is decent enough.

Yeah, have used that also.

[Raoul Duke]

Anyone have a Big Green Egg or Kamado? Think I remember some chat in here a while back. Any updated reviews?

[niko_cee]

I recall Andy was a BBQ nut.

[randomlegend]

Wife's sister just go a Kamado a few days ago. I will keep you informed.

[niko_cee]

Also, isn't this the complete rube time of year to be buying one?

[Ben]

Wife's sister just go a Kamado a few days ago. I will keep you informed.
Giggles would this be sister-in-law?

[Giggles]

He’s her brother in law.

[Andy]

Anyone have a Big Green Egg or Kamado? Think I remember some chat in here a while back. Any updated reviews?

I have a Kamado Joe classic 3, they are amazing.

They take a little bit of getting used to but once you've got it set to the right temperature they hold it for hours.

They're really versatile as well, you can get them super hot for searing steak, low and slow smoking and everything in between.

[Andy]

I recall Andy was a BBQ nut.

I am indeed, started posting my cooks on Instagram now @fairoaksmoke

[Lofty]

They have kamados in costco at decent prices right now.

[Giggles]

I had one and got rid, though I never really took much time with it. Doing anything proper with bbq here is near impossible because of hoarding. I do my faffing with sous vide now instead because some cunt can’t have bought all the water like the do with wood and coal.

[niko_cee]

That's right Ireland, ALL the water.

[Giggles]

That said, if the greens get their way…

[Baz]

Anyone need an airfryer?

https://www.ebay.co.uk/itm/354062235128

https://i.imgur.com/S7VTQNW.png

[Spikey M]

:D

That's either a devastating accident or a genius bit of marketing.

[Pepe]

Current bid looks to be higher than what the thing costs new. :D

[Sir Andy Mahowry]

https://brofaktura.pl/

Went here last night, it's probably the best restaurant in the town. Had rabbit with a redcurrant sauce, roast potatoes and roasted carrots which was really good.

If you're even in the town of Siedlce I'd highly recommend a visit here, especially if you're a beer wanker as they brew their own.

https://www.spichrz.pl/

Tonight I went here and I was seriously impressed at the modern take on Polish food that they're doing. Had a deer tartare to start and then lamb (which Poles usually hate) pierogi in a broth. Both were delicious.

[Sir Andy Mahowry]

https://zafishowani.pl/

Here today.

I had the marinated baby octopus and then BBQ Cod with corn & coriander salsa with grilled seasonal veg.

It was quite excellent.

[Pen]

What are you doing all over Poland? Those restaurants look nice. I was very impressed by the variety and quality of restaurants the only time I’ve been to Poland.

[Spikey M]

It was quite excellent.

Sorry Tarquin, it was what?

[Sir Andy Mahowry]

What are you doing all over Poland? Those restaurants look nice. I was very impressed by the variety and quality of restaurants the only time I’ve been to Poland.
Drove to Poland for a few weeks. Was in the family home town (Siedlce) for a while and we're now going back with a few stopovers.

[Pen]

I actually had a nice meal too today as I was out with the family for a few museums we hadn’t been to in a while.

There’s this place that have opened a few locations probably in the last few years and I’ve been importing with the versatility they get out of the places.

The decor is nice enough and you have these wanky glasshouses etc. to give you a sense of privacy, but to get to the point.

I’ve eaten there a few times now and the food is always decent and depending on the time and day the menu differs a bit.

I had a burger and the missus and my mum had the risotto and our son had his own meal. For dessert there were these petit four type things which we picked eight of. Two glasses of wine each too and the bill was just 80€ for everything.

The point (if there even is one) is that I’m happy there’s somewhere decent to go again in the city center. Usually there’s nothing besides sushi buffets or way overpriced mediocre food available if you just fancy something quick.

[-james-]

https://cooking.nytimes.com/recipes/1019284-the-greenest-green-salad

Made this today. The dressing is a winner, surely the best plate of lettuce I've ever eaten.

[Ian]

"the best plate of lettuce I've ever eaten" is not a sentence that films me with desire to eat the food.

[niko_cee]

When I tried to look at the dressing it defaulted me to some sort of homepage with a massive "Ham-Jam-Sam" on it so that's that website on the blacklist.

Surely a well made Caesar salad would be the best plate of lettuce ever eaten anyway.

[Spikey M]

When I tried to look at the dressing it defaulted me to some sort of homepage with a massive "Ham-Jam-Sam" on it so that's that website on the blacklist.

I was about to post this. More or less word for word.

[-james-]

Here it is. :)

https://i.imgur.com/wdVRhO8.png

I don't get on with caesar salads. Bread has no place on the end of a fork.

[Sir Andy Mahowry]

Bread belongs anywhere and everywhere.

[niko_cee]

That salad dressing reads a bit like a busman's caesar dressing with a few herbs chucked in.

[Lewis]

I bought some of this (https://www.fruitpig.co.uk/Chub-fresh-blood-pudding-) and I can never eat the supermarket shit again.

[Pepe]

Pudding wanker :cool:

[Giggles]

So hard to get one that uses blood these days. Without getting one courier delivered I can’t get a decent one anywhere.

[igor_balis]

I bought some of this (https://www.fruitpig.co.uk/Chub-fresh-blood-pudding-) and I can never eat the supermarket shit again.

Yeah man, good black pudding is quality. Never tried that one, so I'll give it a go.

[Giggles]

It tempted me to go and order some of the good stuff, but no joy :(

https://www.annascaulblackpudding.com/products

[Lewis]

There don't seem to be many companies that do it (that 350g stick was a fiver from a farm shop), but looking for others brought this (https://www.buryblackpuddings.co.uk/news/do-you-use-dried-blood-or-fresh-blood-in-your-black-pudding/) passive-aggressive masterclass to my attention, so it turns out to have been good value.

[Sir Andy Mahowry]

I go to a local butcher who make their own, it's night and day compared to the supermarket shit.

Although that's the case with all of their products.

[Giggles]

My local butcher makes his own but puts that mealy oat and seed shite in it. Not nice at all. Does British stuff tend to be smoother?

[igor_balis]

Gotten massively into rice pudding recently. The muller custard one is mega.

[Giggles]

Make it.

[Smjffy]

I've been going through this thread a lot recently. Just a quick question, would there be any interest if I created a spin off to it? First reply was Boydy and his chicken rolls and sweet chilli for example, I'd like to recreate it with my own twist, complete with costed recipes. Yay or nay?

[Ben]

Don’t see why not. I’d be interested at least.

[Ian]

I mean, on the one hand I don't think this thread is so busy it couldn't just be done in here and people could check specifically your posts.

On the other, moar fredz.

[Dark Soldier]

Missus bought me the smallest 'jumbo' sausage ever with my chippy tea and I'm throwing a paddy.

https://i.ibb.co/pvnnbCK/20220722-185301.jpg

[Pepe]

What the fuck is that.

[Dark Soldier]

Scran

[Spikey M]

Not exactly helping the international reputation of British food here lad.

[Don]

If that was the carrot it looks like, that could almost pass for a nutrituous meal.

[Dark Soldier]

Not exactly helping the international reputation of British food here lad.

It's not about how it looks lad. Shit on my plate if you like but if it tastes like steak I'm diving in.

[Ian]

Ignore the haters DS and tell me what that is on the left.

[Boydy]

It looks good. Gravy's a tad light though. It should be like tar.

[Spikey M]

Ignore the haters DS and tell me what that is on the left.

It's either a pie or a pudding I think.

[Dark Soldier]

Ignore the haters DS and tell me what that is on the left.


Steak and Kidney pudding, aka a baby's head

[Baz]

Babbys yed

[Shindig]

Bairn's heed.

[Giggles]

Miserable sausage and gravy aside, that looks good.

[Kikó]

Steak and kidney pudding :drool:

[Ian]

Steak and Kidney pudding, aka a baby's head

That's what I was hoping it would be. :drool:

Not had a steak and kidney pudding in yeeeeaaaars. Might have to try and make one.

[Dark Soldier]

The gravy was real good, surprisingly gloopy despite the colour. Other chippy near me clearly uses granules and its piss

[Shindig]

The place I used to go to had gravy that was more like a thick paste. :(

[Giggles]

If it’s not the gravy from a nordy chinks then it’s second rate.

[Pepe]

Just noticed that the pasta looking things are just soggy fries.

[Kikó]

They're called chips.

[Pepe]

My bad.

[Spikey M]

Had a go at making hone made chicken kebabs this evening. It was incredible. Although I'd use more chicken thighs next time.



https://i.ibb.co/xjVCwby/20220723-163925.jpg

https://i.ibb.co/ZXCQvK8/20220723-180624.jpg

https://i.ibb.co/59YkVcV/20220723-185810.jpg (https://ibb.co/RShNWHW)

https://i.ibb.co/9htGN0C/20220723-185817.jpg

[Shindig]

There's something really moreish about chicken thighs.

[Boydy]

Chicken thighs are the best bit.

What'd you put in your marinade Spikey?

[Spikey M]

Chicken thighs are the best bit.

What'd you put in your marinade Spikey?

https://i.ibb.co/XL78c4F/20220723-193922.jpg

It's from the book below, which is really good all around. Turkish / Greek / Cypriot is the best food going.

https://i.ibb.co/GTWs9Kf/20220723-194014.jpg

[Lewis]

There's something really moreish about chicken thighs.


Chicken thighs are the best bit.

Me trying to befriend black people if they haven't seen The Color Purple.

[Spikey M]

:D

It is the best bit though. Chicken breast is dry and flavourless.

[Ian]

Looks ace, Spikey. :drool:

[Manc]

Genuinely looks like you've shit in a bowl.

[Sir Andy Mahowry]

You've got problems if your shit looks like that.

[hfswjyr]

Pomegranate molasses? Who has that on hand?

[Spikey M]

Tesco.

[Foe]

Talk to me about melons lads.

Trying to eat a bit healthier whilst the e weather is warm and went with a couple of honeydew. One good, one bad.

Watermelon seems like twice the price and comes with seeds, which leaves me with galia or canteloupe.

I’m thinking canteloupe might be the winning summer melon. Tell me I’m wrong.

[Manc]

Cultural appropriation.

[Pepe]

Watermelon is the ultimate summer fruit.

[Spikey M]

Talk to me about melons lads.

Trying to eat a bit healthier whilst the e weather is warm and went with a couple of honeydew. One good, one bad.

Watermelon seems like twice the price and comes with seeds, which leaves me with galia or canteloupe.

I’m thinking canteloupe might be the winning summer melon. Tell me I’m wrong.


Watermelon is the ultimate summer fruit.

Lewis at the awkward second meet.

[Lewis]

At the 'cookout'.

[Kikó]

We generally get crap watermelons in the UK unless you buy it from your local subcontinent grocer.

[Pepe]

At the 'cookout'.

Fried chicken. :drool:

[Spikey M]

We generally get crap watermelons in the UK unless you buy it from your local subcontinent grocer.

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