Penne pasta with cheese & gammon sauce
Penne pasta with cheese & gammon sauce
'ANDSOME IN THE SUMMER..'ORIBBLE IN THE WINTER. Barney Milne
Cambridge Audio CXN, Seagate nas drive, Michell Gyrodec SE, SME309, Benz M2 Ruby cantilever, Denon DL103, Primare R32, Densen D20, Densen D30, Cambridge Audio 840A V2 integrated, Pioneer SX-N30AE Network Stereo Receiver, Roksan Darius speakers, Technics speakers, Canon speakers, Bastanis Dragonfly Horns, REL Storm III sub, Target R1 speaker stands, Atacama Equinox.
'ANDSOME IN THE SUMMER..'ORIBBLE IN THE WINTER. Barney Milne
Cambridge Audio CXN, Seagate nas drive, Michell Gyrodec SE, SME309, Benz M2 Ruby cantilever, Denon DL103, Primare R32, Densen D20, Densen D30, Cambridge Audio 840A V2 integrated, Pioneer SX-N30AE Network Stereo Receiver, Roksan Darius speakers, Technics speakers, Canon speakers, Bastanis Dragonfly Horns, REL Storm III sub, Target R1 speaker stands, Atacama Equinox.
Valencia orange and cranberry topped ham, mature cheddar and homemade bread.
Looks great
edit.. was great
Last edited by struth; 29-08-2020 at 08:56.
Regards,
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Oh my god! There's nothing wrong with the bidet is there?
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***SMILE, BE HAPPY***
6 of us have just wolfed this down.
Excellent local chippy.
Curry sauce, gravy and mushy peas not caught on camera but all good.
Looks properly tasty.
Tom Yum with black tiger prawns and a splash of coconut milk..
I don't think theres an ill in the world that that meal couldn't cure. It was certainly hot enough!
Interesting I always do mine at 230 for 25-30 minutes lid on and the same lid off.
If I did what you did my bread would look raw and wouldn't be cooked in the centre. Mind you I always do it for a long time to get a mega crust.
How much flour did you use? Is it a fan oven?
Genuinely curious.
Looks good BTW, though I always slit the loaf to prevent random break up of the crust. If I don't do that I can get some very strange looking loaves.
I just did a basic white loaf with 500g of Strong White Flour, 7g of Instant Yeast (for hand or machine), 1 Tb White Sugar, 1.5tsp of salt, 1Tbs of Olive Oil Spread and 350ml of lukewarm water.
Kneaded and left for initial proving for about an hour.
Knocked back and stretched for a bit then plonked in a floured Banneton while the Dutch Oven was coming up to heat (230c) in a fan oven.
Transferred the loaf to the DO once up to temp.
Sprayed the top of the loaf with water but didn’t cut it this time (as an experiment really) plopped the lid on. Took the lid off after 15 and turned it down to 190. Came out perfect after 20 mins.
May be my oven as is quite furiously hot anyway?
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