Chicken Korma with Sag Aloo.
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Tuesday’s Carbonara
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Chicken Korma with Sag Aloo.
https://uploads.tapatalk-cdn.com/202...1d501a5a7b.jpg
Tuesday’s Carbonara
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Wife won't stop telling me how good this is.
Asparagus, courgette and sun blushed tomato risotto.
Doubled up the Grand Padano and added peeled, de-pipped courgette. Some amazing asparagus in Sainsbury's at the moment that is really thick stalked. It's double the price of the thinner stuff and not at all tough.
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Are you vegetarian, Justin? I vaguely remember you posting a veggie dinner previously? Sounds interesting, we are trying to eat more meat free meals.
No, Alex.
We do like a lot of veg only dishes, though.
I call myself a flexatarian Alex and probably do 2 or sometimes 3 veg only days a week. I think liking spicy food and heat is very helpful in that regard.Quote:
Originally Posted by Alex_UK
Mostly for me though it's trying to reduce processed foods and I recently started making my own sourdough, as I really dislike supermarket bread.
A couple of my favourites, a white boule and a malted wholemeal - just three ingredients flour, salt and water - or 4 with the malted flakes.
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I used to post loads of sourdough loaves on here a few years ago.
You're doing it right, Tim. That looks a bit like my Lodge cast iron thang I use as a Dutch oven.
When you make bread yourself, you seriously wonder what the hell the stuff supermarkets sell is actually made of.
Another massive super hate of mine is supermarket homogenised milk. It's simply a crime. Tastes like utter shite. Because it is. Basically ruined mass produced rubbish. The fat cells have been utterly destroyed. Crucifying the taste.
Not sure I managed to express enough hatred there. Can someone back me up, LOL?
The bread looks great, Tim! I only buy bakery bread, agree on supermarket bread. No comment on the milk, though Justin - I can't stand milk in any form, not even in tea or coffee, so I will have to take your (strong!) word for it!
Yup agree on the Supermarket milk, it's awful. Pretty much everything in a supermarket these days has been ruined - edible food like products, designed in a lab for maximum profit, as opposed to real food .
Yeah, took me awhile to get the sourdough right Justin, but having the cast iron (it's a Lodge Chinese copy) makes it easy. I knock them up now without even thinking about it. Can't do bugger all else though, just loaves of bread. But way better than plastic bread.
Real sourdough. Or real bread made with fresh yeast. The biggest hurdle is cutting it. Even with a serious knife and some oil in the mixture before you baked it.
I persistently find that the hardest part of the process.
Sounds odd, but it is true.
It's not an age thing.
It just requires energy;)
Mass production would never like that.
Ha, now that made me chuckle because nobody told me that before making sourdough. Where were you when I needed you? It's bloody hard, unless you don't mind mangled bread!
There is a remedy however, a Japanese Damascus steel bread knife . . . I'm not telling you how much it cost though!
Let's just say the money I'm saving making my own sourdough is going to take about 3 years to recoup because of the knife :sofa: