The Cooking/Baking Thread

User avatar
Duke
You Sunk My Battleship
You Sunk My Battleship
Posts: 18296
Joined: Sat Feb 04, 2012 10:29 pm
Location: Northern Ireland

Re: The Cooking/Baking Thread

Post by Duke » Tue Dec 27, 2016 3:11 pm

It wasn't bad actually <notbad>. The dog turds added a certain je ne sais quoi
I dunno

Don Sholeone
Brazil (Neymar)
Brazil (Neymar)
Posts: 12147
Joined: Tue Feb 07, 2012 2:41 pm

Re: The Cooking/Baking Thread

Post by Don Sholeone » Tue Dec 27, 2016 3:13 pm

biggeordiedave wrote:
Duke wrote:I'm dedicating this family sized tray of processed poultry guts to Toon Forum.

Happy Christmas.

Image
How many dog turds did you use in the end? Looks like quite a few! <scratch>
It kinda looks like weetabix when you don't eat them fast enough and they have soaked up all the milk and surrounding atmospheric moisture <puke>

User avatar
biggeordiedave
Living in his head rent free
Living in his head rent free
Posts: 24278
Joined: Wed Feb 01, 2012 11:06 pm
Location: Northumberland... so not actually a Geordie

Re: The Cooking/Baking Thread

Post by biggeordiedave » Tue Dec 27, 2016 4:36 pm

When I have Weetabix, I pour just enough milk on and then mash it into a porridge like texture <awe>.
Kindly deeds done for free!

User avatar
biggeordiedave
Living in his head rent free
Living in his head rent free
Posts: 24278
Joined: Wed Feb 01, 2012 11:06 pm
Location: Northumberland... so not actually a Geordie

Re: The Cooking/Baking Thread

Post by biggeordiedave » Tue Dec 27, 2016 4:38 pm

Duke wrote:It wasn't bad actually <notbad>. The dog turds added a certain je ne sais quoi
Image

"It's a bit nutty..."
Kindly deeds done for free!

User avatar
overseasTOON
Uruguay (Nunez)
Uruguay (Nunez)
Posts: 21882
Joined: Thu Feb 02, 2012 10:53 am
Location: Location: Location

Re: The Cooking/Baking Thread

Post by overseasTOON » Wed Dec 28, 2016 2:55 am

Micky Quim wrote:Good luck!
Cheers chap.

Up against quite a few future Michelin star chefs so I have to make presentation an important aspect which has never been my forte.

Cooked both dishes a few times now and confident they work.

Also my wife has entered and I think she might kick ass because her dishes really got the remit.

User avatar
PTAO?
Avoids Death. Until it Matters.
Avoids Death. Until it Matters.
Posts: 8973
Joined: Fri Feb 03, 2012 9:42 pm
Location: Miami

Re: The Cooking/Baking Thread

Post by PTAO? » Wed Dec 28, 2016 11:50 am

What kind of Michelin starred chef needs to enter a competition to go to Japan for 5 days!?

Don Sholeone
Brazil (Neymar)
Brazil (Neymar)
Posts: 12147
Joined: Tue Feb 07, 2012 2:41 pm

Re: The Cooking/Baking Thread

Post by Don Sholeone » Wed Jan 25, 2017 11:12 am

I'm making a beef pot roast in the slow cooker today, so far so good, just got to slow cook it for 8 hours now!

Don Sholeone
Brazil (Neymar)
Brazil (Neymar)
Posts: 12147
Joined: Tue Feb 07, 2012 2:41 pm

Re: The Cooking/Baking Thread

Post by Don Sholeone » Tue Jan 31, 2017 5:50 pm

Making bread tonight, doing a stuffed focaccia loaf (mozzarella, sun dried tomato and salami filling) and I'm making a more traditional Focaccia with red onion and rosemary.

User avatar
Ramone
Interblew
Interblew
Posts: 18735
Joined: Sat Feb 04, 2012 3:47 am
Location: The Homeland

Re: The Cooking/Baking Thread

Post by Ramone » Tue Jan 31, 2017 9:06 pm

Don Sholeone wrote:Making bread tonight, doing a stuffed focaccia loaf (mozzarella, sun dried tomato and salami filling) and I'm making a more traditional Focaccia with red onion and rosemary.
Would love to do this, how much effort is involved?
REQUIEM

User avatar
Micky Quim
PSA Chairman
PSA Chairman
Posts: 9192
Joined: Sun Feb 03, 2013 9:54 pm
Location: Monte Darlo

Re: The Cooking/Baking Thread

Post by Micky Quim » Wed Feb 01, 2017 7:46 am

Ramone wrote:
Don Sholeone wrote:Making bread tonight, doing a stuffed focaccia loaf (mozzarella, sun dried tomato and salami filling) and I'm making a more traditional Focaccia with red onion and rosemary.
Would love to do this, how much effort is involved?
Focaccia is really easy. Get a recipe of the inter-web. Doesnt take much effort at all <ok>

Don Sholeone
Brazil (Neymar)
Brazil (Neymar)
Posts: 12147
Joined: Tue Feb 07, 2012 2:41 pm

Re: The Cooking/Baking Thread

Post by Don Sholeone » Wed Feb 01, 2017 5:28 pm

The only thing with focaccia is it's a really wet dough so can take a bit of kneading before it becomes smoother and easier to handle also oil rather than flour to knead on

User avatar
Hjl
Veteran Poster
Veteran Poster
Posts: 3552
Joined: Wed Mar 23, 2016 12:46 pm

Re: The Cooking/Baking Thread

Post by Hjl » Mon Feb 06, 2017 11:52 pm

anyone know a good Cornish pasty recipe? I want to give my wife a taste of English food that isn't just boiled or roasted....

User avatar
overseasTOON
Uruguay (Nunez)
Uruguay (Nunez)
Posts: 21882
Joined: Thu Feb 02, 2012 10:53 am
Location: Location: Location

Re: The Cooking/Baking Thread

Post by overseasTOON » Sat Feb 18, 2017 12:26 pm

It's up.

Still working out little issues like exact measurement (how many mls in a glug!) but as the wife and I keep cooking the dishes to add real photos, we shall update recipes.

www.cookforcrowds.com

If you spot typos etc please let me know.

User avatar
Micky Quim
PSA Chairman
PSA Chairman
Posts: 9192
Joined: Sun Feb 03, 2013 9:54 pm
Location: Monte Darlo

Re: The Cooking/Baking Thread

Post by Micky Quim » Sat Feb 18, 2017 12:36 pm

Looks good OT


User avatar
overseasTOON
Uruguay (Nunez)
Uruguay (Nunez)
Posts: 21882
Joined: Thu Feb 02, 2012 10:53 am
Location: Location: Location

Re: The Cooking/Baking Thread

Post by overseasTOON » Sat Feb 18, 2017 12:46 pm

Micky Quim wrote:Looks good OT

Cheers chap.

Forgot about that page :)

User avatar
Duke
You Sunk My Battleship
You Sunk My Battleship
Posts: 18296
Joined: Sat Feb 04, 2012 10:29 pm
Location: Northern Ireland

Re: The Cooking/Baking Thread

Post by Duke » Sat Feb 18, 2017 2:15 pm

Site looks good <ok>. Really liked the a to z recipe page with the different categories. If I could offer a bit of constructive criticism I found the home page a bit muddled but that could just be cause I'm on mobile
I dunno

User avatar
Duke
You Sunk My Battleship
You Sunk My Battleship
Posts: 18296
Joined: Sat Feb 04, 2012 10:29 pm
Location: Northern Ireland

Re: The Cooking/Baking Thread

Post by Duke » Sat Feb 18, 2017 2:18 pm

Yeah I went on it on my laptop and it's much better.

Also (bear in mind I obviously know nothing about website design) I think the recent recipes page with the blog style layout would work good as a home page
I dunno

User avatar
overseasTOON
Uruguay (Nunez)
Uruguay (Nunez)
Posts: 21882
Joined: Thu Feb 02, 2012 10:53 am
Location: Location: Location

Re: The Cooking/Baking Thread

Post by overseasTOON » Sat Feb 18, 2017 2:25 pm

Cheers Duke.

I found a free to use bootstrap template and ripped it to shreds to suit my needs so that the site is fully responsive on desktop, mobile and tablets.

I much prefer it on desktop as well.

User avatar
Colback's Orange Tufts
USA USA USA (Pulisic)
USA USA USA (Pulisic)
Posts: 11949
Joined: Fri Feb 03, 2012 1:48 pm
Location: Near the ducks

Re: The Cooking/Baking Thread

Post by Colback's Orange Tufts » Sat Feb 18, 2017 3:21 pm

Found a good fishmonger near my new place. Have fresh hard shell crab so we can (and have) made chilli crab. So much sweeter when fresh.

Forgot to buy a nut cracker so improvised with hands and a small hammer <laugh>
Sharing articles no-one reads since 2012

Don Sholeone
Brazil (Neymar)
Brazil (Neymar)
Posts: 12147
Joined: Tue Feb 07, 2012 2:41 pm

Re: The Cooking/Baking Thread

Post by Don Sholeone » Sat Feb 18, 2017 4:33 pm

Just made a batch of Buffalo Wings, now im just baking them in the hot sauce for 30 minutes, they smell so good, i love chicken wings <awe>

Post Reply