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Yummy, would have that with some cabbage and horseradish mash, in a sandwich with mustard and dill pickles, or maybe a big bap with a smear of English mustard and raw sliced onion (or caramelised) dipping in the gravy during the eating of course. [emoji6]
I'm getting hungry thinking about it
Me too looks good Grant.Quote:
Originally Posted by struth
Brisket is an American barbeque speciality and the extremes they go to cook it beggers belief sometimes. Special rubs, 12 hour cooking etc etc. Those US TV programmes really make me wonder how good the results really are cos it looks ace a lot of the time.
Anyway, picture from a while back of the rye loaf ferment.
It tasted fabulous that slow cold ferment giving a sourdough taste to it somehow.
Must get back into sourdough it can't be beaten really.https://uploads.tapatalk-cdn.com/201...91e61f61db.jpg
Like sourdough. But that looks good. Dunno if Ive the teeth for it now tho. LolQuote:
Originally Posted by User211
Gravy is at the polishing stage
Here is some
https://uploads.tapatalk-cdn.com/201...e3cd190d7c.jpg
Once done it will be thickened and I will have it with meat and potatoes. Mmm
Finished article
https://uploads.tapatalk-cdn.com/201...19491cb1bd.jpg
Good stuff
Bloody heck, you don't arf get professional.
What do you mean by “polishing stage”?
A bit like clarifying but not same as it's gravy lol
Here's my. Lunch
https://uploads.tapatalk-cdn.com/201...647a45a57f.jpg
Excellent it was.
I love gravy always flood meals with it. Makes the meal if it is good.
I was surprised how much the loaf above opened up given the top slit I put in it prior to bake. That's bread for you - being a live medium you're never quite sure of the end results unless you pretty much do exactly the same thing every bake. Dead boring if you ask me. But I do like to bake hard to get a great crunchy crust on such loaves.
Yeah. Goes lovely with a salad! :)Quote:
Originally Posted by User211