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Thread: OK, What's For Lunch or Tea Today?

  1. #10151
    Join Date: Jan 2013

    Location: Bristol

    Posts: 6,843
    I'm Justin.

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    450g pasta flour, 250g organic stoneground, fresh bakers yeast, 10g salt, tablespoon of toasted sesame.oil, tablespoon of evo oil. 0.5L water.

    Program 16 in the Panasonic.

    Difficulty rating 1/10.

    Last edited by User211; 05-09-2020 at 12:50.

  2. #10152
    Join Date: Jan 2013

    Location: Bristol

    Posts: 6,843
    I'm Justin.

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    Program 16 done.

    Turn upside down into oiled bowl. Cover with towel or cling film.

    Difficulty rating: 1/10.

    Go do something for a few hours.

    If using low gluten flour then you can just leave the dough in the Panasonic tin for a few hours. With a high proportion of stoneground I could have done this. All white and it will overflow the tin almost everytime.


  3. #10153
    Join Date: Feb 2013

    Location: W Lothian

    Posts: 99,005
    I'm Grant.

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    Fish n Chips and beans.
    Regards,
    Grant .... ؠ ......Don't be such a big girl's blouse

    I've said it before and I'll say it again: democracy simply-doesn't-work
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    “You see these dictators on their pedestals, surrounded by the bayonets of their soldiers and the truncheons of their police ... yet in their hearts there is unspoken fear. They are afraid of words and thoughts: words spoken abroad, thoughts stirring at home -- all the more powerful because forbidden -- terrify them. A little mouse of thought appears in the room, and even the mightiest potentates are thrown into panic.”

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  4. #10154
    Join Date: Apr 2017

    Location: Manningtree, Essex

    Posts: 1,722
    I'm Tony.

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    Sticky Asian Sea Bass - this has become a goto meal for healthy, quick and tasty.




    Sent from my iPhone using Tapatalk
    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.

  5. #10155
    Join Date: Jan 2013

    Location: Bristol

    Posts: 6,843
    I'm Justin.

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    Prepare for surprises. This yeast is more active than I thought. Trying to break out of the cling film!


  6. #10156
    Join Date: Jan 2013

    Location: Bristol

    Posts: 6,843
    I'm Justin.

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    Quote Originally Posted by mightymonoped View Post
    Sticky Asian Sea Bass - this has become a goto meal for healthy, quick and tasty.




    Sent from my iPhone using Tapatalk
    Is sticky a reference to the rice Tony?

  7. #10157
    Join Date: Apr 2017

    Location: Manningtree, Essex

    Posts: 1,722
    I'm Tony.

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    Quote Originally Posted by User211 View Post
    Is sticky a reference to the rice Tony?
    No, there’s a sauce/glaze spooned over the fish before it’s cooked in the oven for 8 minutes.

    The honey-based sauce thickens up and sticks to everything in the pan. I usually just throw in some onions/peppers and whatever underneath the fish, rub a bit of cornflour into the fish and spoon the sauce on.

    1 tblsp Sesame Oil
    2 Tblsp Honey
    1 tblsp Light Soy Sauce
    1 clove of garlic grated
    1 piece of root ginger grated
    1 red chilli or tblsp of sweet chilli sauce
    Salt & pepper
    Squeeze of lime juice


    Sent from my iPhone using Tapatalk
    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.

  8. #10158
    Join Date: Jan 2013

    Location: Bristol

    Posts: 6,843
    I'm Justin.

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    Very similar to what I just cooked.

    Sicky rice and teriyaki salmon.

    I adapted the recipe a bit.


  9. #10159
    Join Date: Apr 2017

    Location: Manningtree, Essex

    Posts: 1,722
    I'm Tony.

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    Quote Originally Posted by User211 View Post
    Very similar to what I just cooked.

    Sicky rice and teriyaki salmon.

    I adapted the recipe a bit.

    Nice!


    Sent from my iPhone using Tapatalk
    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.

  10. #10160
    Join Date: Jan 2013

    Location: Bristol

    Posts: 6,843
    I'm Justin.

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    Drop dough onto floured chopping board. Stretch and fold in edges. Turn 90 degrees and do again. Then shape into a ball, dump in Dutch oven and slit with bread knife. Put lid on and shove in oven for 25 minutes lid on and the same lid off or until done to your liking.

    Difficulty rating: 2/10 when you are used to it. 5/10 if you are not.

    Time: 2 minutes.

    Hazard rating: 9/10 if you mess up. You should have preheated your Dutch oven to 230 degrees. Be bloody careful!

    This endeth today's live bake, apart from the done shot.

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