OK, What's For Lunch or Tea Today?

Quote:

---

Originally Posted by Marco

Tremendous conchiglioni, Jon... Sauce looks great, too! If you haven't already, try them baked in the oven, stuffed with ricotta and spinach - just fabulous!:cool:

Marco.

---

Thanks.
I'll have a crack at that tomorrow.The possibilities are endless with that unpronounceable pasta :D

But in the meantime, this has emerged from the oven and is looking and smelling good..

https://i.imgur.com/l0mbfHD.jpg

Quote:

---

Originally Posted by InThe Sticks

Thanks.
I'll have a crack at that tomorrow.The possibilities are endless with that unpronounceable pasta :D

---

Lol - it's easy when you speaka da lingo!

Phonetically... Con - key - lee - oan - ay :)

Baked, as described though, they're gorgeous. Try this: https://www.deliciousmagazine.co.uk/...-pasta-shells/

Marco.

Quote:

---

Originally Posted by InThe Sticks

But in the meantime, this has emerged from the oven and is looking and smelling good..

https://i.imgur.com/l0mbfHD.jpg

---

Looks good.

Have you tried the Dutch oven method? Better than a bread tin by a factor so large it is crazy. IMHO the ONLY way to bake bread at home.

Ok I am over hyping it but it is good;)

Quality bangers with a considered gravy, some of which came from the beef short rib I did above.

https://uploads.tapatalk-cdn.com/201...d69020fbda.jpg

Quote:

---

Originally Posted by User211

Have you tried the Dutch oven method? Better than a bread tin by a factor so large it is crazy. IMHO the ONLY way to bake bread at home.

Ok I am over hyping it but it is good;)

---

Nope, but i'm certainly open to suggestions.

Quote:

---

Originally Posted by Marco

How did you find the pasta, mate?:)

Marco.

---

Pasta shells were excellent. 2 mins and no hard bits at all. None of them broke up or opened either

Quote:

---

Originally Posted by InThe Sticks

Nope, but i'm certainly open to suggestions.

---

Basically it's baking a loaf in a cast iron pot, casserole dish or whatever with the lid on for 25 minutes and the lid off for the same.

It doesn't have to be cast iron you'll still get great results with stainless steel but it requires a bit of trial and error at first. Most important is how much dough is optimal for the pot.

Search for it on YouTube. There's a lot of bad bread made by people who think they know what they are doing on YouTube. But there's also some fantastic stuff from people who really do know what they are doing. Watch gazillions of bread making videos to get really good.

Sirloin snack

https://live.staticflickr.com/65535/...efea308f_b.jpg

Cajun smoked Jamalaya for lunch.
https://uploads.tapatalk-cdn.com/201...0f878315a8.jpg

good it is too.