Turned out not too bad, although the fridge was a bit empty which didn’t help. Pork fillet, green pepper, shallots, garlic, cider, rosemary and chorizo.
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Senior Member
Location: West of Scotland
Posts: 4,735
I'm Robin.
Turned out not too bad, although the fridge was a bit empty which didn’t help. Pork fillet, green pepper, shallots, garlic, cider, rosemary and chorizo.
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Regards
Robin
.....................
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Senior Member
Location: Manningtree, Essex
Posts: 1,722
I'm Tony.
OK, What's For Lunch or Tea Today?
White Sourdough - No Dutch Oven this time. Cooked open with a tray of boiling water for steam.
Pleased with this one!
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Last edited by mightymonoped; 10-09-2020 at 18:28.
A mainly digital setup with a musical amplifier and endearing 1970's speakers. A CD player that hardly ever gets used and a turntable that is good enough to remind my how enjoyable my old vinyl is. Some cables and things.
Senior Member
Location: South uk
Posts: 594
I'm Jon.
Looks great!
I must get round to having a go at one.
Senior Member
Location: South uk
Posts: 594
I'm Jon.
Sea Bass on the BBQ tonight, with various herbage from the garden..
Senior Member
Location: Bristol
Posts: 6,843
I'm Justin.
Actually that is really good Tony.Originally Posted by mightymonoped
White Sourdough - No Dutch Oven this time. Cooked open with a tray of boiling water for steam.
Pleased with this one!
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I hate the hassle of maintaining my sour dough cultures. Next time I do one I will freeze it in packets and re-invigorate it
I figure it has to work, since freezing fresh yeast works fine.
Have you ever tried buying cultures from eBay? I haven't, but it could be interesting.
Senior Member
Location: Manningtree, Essex
Posts: 1,722
I'm Tony.
Thanks! To be honest, I treat mine with complete disdain. I just stick it in the fridge for weeks on end, just tip half away, refill it with the same amount for two days on the run and it’s good to go.
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A mainly digital setup with a musical amplifier and endearing 1970's speakers. A CD player that hardly ever gets used and a turntable that is good enough to remind my how enjoyable my old vinyl is. Some cables and things.
Senior Member
Location: Bristol
Posts: 6,843
I'm Justin.
Fair play.Thanks! To be honest, I treat mine with complete disdain. I just stick it in the fridge for weeks on end, just tip half away, refill it with the same amount for two days on the run and it’s good to go.
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Spit in it. Really. I had some San Francisco sour dough bread that was chemically analysed after 130 years of culture. In contained human spit enzyme.
Come to think of it I made it on a sour dough bread course.
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Location: Romford
Posts: 11,086
I'm sorted.
Friday night curry
Senior Member
Location: Bristol
Posts: 6,843
I'm Justin.
BTW I have never spat in my sour dough culture
Some concoction of left over mash, chopped hot dog, dolcelatti, spring onion and hot sauce. Plus baked egg.
Followed by homemade egg mayo on home made toast.
Senior Member
Location: Manningtree, Essex
Posts: 1,722
I'm Tony.
BTW I have never spat in my sour dough culture
Some concoction of left over mash, chopped hot dog, dolcelatti, spring onion and hot sauce. Plus baked egg.
Followed by homemade egg mayo on home made toast.
what doesn’t kill you...and all that!
That looks like my kind of concoction!
Love any kind of eggs on homemade toast.
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A mainly digital setup with a musical amplifier and endearing 1970's speakers. A CD player that hardly ever gets used and a turntable that is good enough to remind my how enjoyable my old vinyl is. Some cables and things.
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