strawb 3659 Posted May 29, 2020 Share Posted May 29, 2020 I’ve an indie bakery near me that sells sourdough for £2 from a window. Link to comment Share on other sites More sharing options...
Alex 30372 Posted May 29, 2020 Share Posted May 29, 2020 I’d want the fucking fresh stuff for that price 1 1 Link to comment Share on other sites More sharing options...
Gemmill 34407 Posted May 29, 2020 Author Share Posted May 29, 2020 30 minutes ago, strawb said: I’ve an indie bakery near me that sells sourdough for £2 from a window. Tell them to fuck off from me. Link to comment Share on other sites More sharing options...
Dr Gloom 19806 Posted May 29, 2020 Share Posted May 29, 2020 1 hour ago, Gemmill said: @Dr Gloom Strong recommend for this wife's recipe/approach with Sourdough. An absolute piece of piss to do (no kneading required) and good results (pics below). Narrative here: https://foodbodsourdough.com/about-my-recipe/ Video here: And lads, don't worry, you've read this far for something to take the piss out of.... Here's the photos: Is that turn and fold? Didn’t watch the video but that’s how I do it too. Low intervention loaf Link to comment Share on other sites More sharing options...
Dr Gloom 19806 Posted May 29, 2020 Share Posted May 29, 2020 Your sourdough looks great Link to comment Share on other sites More sharing options...
Anorthernsoul 1221 Posted May 31, 2020 Share Posted May 31, 2020 https://www.ladbible.com/community/food-woman-adds-peas-to-full-english-breakfast-internet-is-not-impressed-20200530 Link to comment Share on other sites More sharing options...
Gemmill 34407 Posted May 31, 2020 Author Share Posted May 31, 2020 On 29/05/2020 at 20:03, Dr Gloom said: Is that turn and fold? Didn’t watch the video but that’s how I do it too. Low intervention loaf Sorry, I didn't spot this response. Aye, it never leaves the bowl so no mess. Just fold it over once every hour or so for 4 hours. On the bench overnight where it gets massive, then in proofing basket and in the fridge for 8 to 10 hours. Then cooked in a pot with a lid for 55 minutes. Link to comment Share on other sites More sharing options...
Renton 17744 Posted May 31, 2020 Share Posted May 31, 2020 2 hours ago, Gemmill said: Sorry, I didn't spot this response. Aye, it never leaves the bowl so no mess. Just fold it over once every hour or so for 4 hours. On the bench overnight where it gets massive, then in proofing basket and in the fridge for 8 to 10 hours. Then cooked in a pot with a lid for 55 minutes. Much less hassle than going to the baker then? 4 Link to comment Share on other sites More sharing options...
Gemmill 34407 Posted May 31, 2020 Author Share Posted May 31, 2020 Fuck off back to the beach, Aquaman! 2 Link to comment Share on other sites More sharing options...
Gemmill 34407 Posted June 2, 2020 Author Share Posted June 2, 2020 New bread pictures incoming later today. Don't worry Renton, I'll tag you in case you're on surf safari again. 1 Link to comment Share on other sites More sharing options...
Meenzer 14031 Posted June 2, 2020 Share Posted June 2, 2020 I just made some banana muffins. They look like banana muffins. 1 Link to comment Share on other sites More sharing options...
Ayatollah Hermione 12758 Posted June 2, 2020 Share Posted June 2, 2020 I’m making a stir-fry tonight and my mother has dished out some homemade Arctic Roll . You might say I’m very... Wok ‘n’ Roll 😎 Link to comment Share on other sites More sharing options...
Monkeys Fist 38730 Posted June 2, 2020 Share Posted June 2, 2020 2 Link to comment Share on other sites More sharing options...
Gemmill 34407 Posted June 2, 2020 Author Share Posted June 2, 2020 42 minutes ago, Meenzer said: I just made some banana muffins. They look like banana muffins. Don't hide your muffs under a bushel. Show your wares. Link to comment Share on other sites More sharing options...
Meenzer 14031 Posted June 2, 2020 Share Posted June 2, 2020 3 minutes ago, Gemmill said: Don't hide your muffs under a bushel. Show your wares. What is this, Muffhub? 2 Link to comment Share on other sites More sharing options...
Gemmill 34407 Posted June 2, 2020 Author Share Posted June 2, 2020 SHOW ME THE MUFFY 2 Link to comment Share on other sites More sharing options...
Toonpack 6844 Posted June 9, 2020 Share Posted June 9, 2020 Al's Kitchen on youtube, curry recipe's. Takeaways are dead in this house. Base gravy making is a major effort (like around 4 hours worth, on and off, but you get a good dozen portions worth, just carton up and freeze) but the resultant curries are unreal and can be made in 30-40 minutes. Piss easy. Made the Dhansak (one of his new recipes) for first time at the weekend and it's the best I have eaten that I can remember. Honourable mention to the Chasni an all, unbelievably good. For donkey's years we have tried to make proper tasting restaurant type curries and no matter what they were always not quite right, but these !!!!!!!!!! If you like curry and want 100% top restaurant quality/taste, you can thank me later. 2 Link to comment Share on other sites More sharing options...
Gemmill 34407 Posted June 9, 2020 Author Share Posted June 9, 2020 Nice one, I'll have a look at this cheers. Link to comment Share on other sites More sharing options...
Toonpack 6844 Posted June 9, 2020 Share Posted June 9, 2020 (edited) 4 minutes ago, Gemmill said: Nice one, I'll have a look at this cheers. The gravy at first watch can be off putting/daunting (as it's got loads in it - some weird shit like half a spud (skin on) but it is SO fucking worth it. "Base Gravy 2" is the one you want btw. Edited June 9, 2020 by Toonpack 1 Link to comment Share on other sites More sharing options...
Gemmill 34407 Posted June 9, 2020 Author Share Posted June 9, 2020 2 hours ago, Toonpack said: The gravy at first watch can be off putting/daunting (as it's got loads in it - some weird shit like half a spud (skin on) but it is SO fucking worth it. "Base Gravy 2" is the one you want btw. Canny bit of graft in the base gravy, like you say. I bet it smells lush though. I might go all in on a big curry this weekend and see how it goes. Link to comment Share on other sites More sharing options...
Monkeys Fist 38730 Posted June 9, 2020 Share Posted June 9, 2020 I used to make my own Balti sauce base, which was a proper fuck on. Totally worth the effort, but only if you’ve got a massive stock pot. Link to comment Share on other sites More sharing options...
Toonpack 6844 Posted June 9, 2020 Share Posted June 9, 2020 1 hour ago, Gemmill said: Canny bit of graft in the base gravy, like you say. I bet it smells lush though. I might go all in on a big curry this weekend and see how it goes. Worst bit is peeling 50g of Garlic - around 2 full bulbs worth, what a chew on that is. If you do it, top tip, don't get all ingredients set out, just work through them (onions first) and chuck in the pan as you go First time we made it, sorted them all and set them out - added about 20 mins onto the chore 6L pan required mind. Link to comment Share on other sites More sharing options...
Gemmill 34407 Posted June 9, 2020 Author Share Posted June 9, 2020 That does sound like a good tip, cos that would have been me too. Definitely got a big enough pan and have floated the idea of curry at the weekend with the missus, and she's in. Will report back... 1 Link to comment Share on other sites More sharing options...
Howmanheyman 26767 Posted June 9, 2020 Share Posted June 9, 2020 That curry he does looks the bollocks but there's no way I'd buy all of the stuff required, have time to do it all, have space in the freezer and go to all the effort for what would probably be a one off. (CT take note..... know thyself). 2 Link to comment Share on other sites More sharing options...
Meenzer 14031 Posted June 9, 2020 Share Posted June 9, 2020 https://www.theguardian.com/lifeandstyle/2010/jun/12/chermoula-aubergine-bulgar-recipe-ottolenghi Made this at the weekend. It was really nice. That's my cooking story. Link to comment Share on other sites More sharing options...
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