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Food & cooking https://www.beexcellenttoeachother.com/forum/viewtopic.php?f=3&t=10937 |
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Author: | asfish [ Sat Jun 09, 2018 20:24 ] |
Post subject: | Re: Food & cooking |
Doctor Glyndwr wrote: Oh, there’s better fuel if you’re prepared to go deep into the weeds, I concede. I hear good things about the London Log Company. But they’re mostly for pro catering and have scary minimum order amounts and stuff. Whereas Heat Beads are on Amazon. (They’re also very good. Have you used them?) I ordered some stuff from London Log Company back in 2014, still have most of carefully stored in my shed I dug out the email and I bought 50KG of various charcoal and not really used it. Was ordered before our first child so I appear to have had time and money for this sort of stuff back then They are expensive the 2014 price list went from £18-£68 for a 10KG bag of lump wood depending on the species of tree Interesting point on heat beads will try them, I use mostly lump wood charcoal some restaurant grade, some not. Will buy cheap briquette stuff when I just need to burn all the crap off my BGE. |
Author: | GazChap [ Mon Jun 11, 2018 11:25 ] |
Post subject: | Re: Food & cooking |
If you need to be cooking for that length of time, how often do you usually need to change the coals? And how do you do that without it dropping the temperature too much? |
Author: | BikNorton [ Mon Jun 11, 2018 11:35 ] |
Post subject: | Re: Food & cooking |
With hipster charcoal I get 4+ hours out of half a bag in my 57cm Weber Smokey Mountain - keeping the fire damped by restricted inlet and exhaust plus regular dumping of raw wood lumps for the true barbecue experience makes the coals last ages. My original Brinkmann is about the same but smaller so less coal. My learning offset smoker however has a tiny firebox so burns through coals quickly needing top-up. And you're correct, "if you're looking you ain't cooking", so adding lit coals in one area and letting it slowly burn across the rest means not having to go in much. Smokers usually provides access to the firebox without opening the cooking chamber. |
Author: | Cras [ Mon Jun 11, 2018 11:37 ] |
Post subject: | Re: Food & cooking |
Opening a BBQ to top up coals only caused a very brief drop in temperature typically. If you're using shitty supermarket charcoal you'll be doing it every hour. If you're using something voodoo like heat beads, more like every 6 hours. |
Author: | BikNorton [ Mon Jun 11, 2018 11:38 ] |
Post subject: | Re: Food & cooking |
Hipster charcoal generates almost no ash and very little smoke (and of the good kind) when lighting, so there is no changing the coals, just chucking "this much seems about right" fresh on top. |
Author: | Cras [ Mon Jun 11, 2018 11:38 ] |
Post subject: | Re: Food & cooking |
BikNorton wrote: Smokers usually provides access to the firebox without opening the cooking chamber. Offsets do, not so much for other types. |
Author: | BikNorton [ Mon Jun 11, 2018 11:40 ] |
Post subject: | Re: Food & cooking |
All three of my column smokers have a door in the side below food level. Even taking the barrel off keeps the food under lid. When the *water* needs replacing causes more problems, but I rarely actually need to, even in a 5-6 hour cook. |
Author: | Cras [ Mon Jun 11, 2018 11:41 ] |
Post subject: | Re: Food & cooking |
BikNorton wrote: All three of my column smokers. Good work |
Author: | BikNorton [ Mon Jun 11, 2018 11:45 ] |
Post subject: | Re: Food & cooking |
The man is coming round on Wednesday to measure up the garage plans including a third of it becoming a smokery. Not sure what I'll do with these 4 smokers then. Give them away I guess. But not the 57cm Weber, that's too awesome. I've even started doing offset grilling work in my kettle BBQ now, being 57cm there's enough space. |
Author: | MaliA [ Mon Jun 11, 2018 11:49 ] |
Post subject: | Re: Food & cooking |
I used 2 bags instalight charcoal in the weber and all the food was burnt and all fuel used up in an hour. Previously I had some charcoal logs which were so much better so will use them in future. |
Author: | Grim... [ Mon Jun 11, 2018 11:50 ] |
Post subject: | Re: Food & cooking |
MeatUp happily accepts hardware donations. |
Author: | Cras [ Mon Jun 11, 2018 11:52 ] |
Post subject: | Re: Food & cooking |
BikNorton wrote: I've even started doing offset grilling work in my kettle BBQ now, being 57cm there's enough space. It's surprisingly good at it, it really is. |
Author: | Goddess Jasmine [ Mon Jun 11, 2018 18:54 ] |
Post subject: | Re: Food & cooking |
Joans wrote: Hey Yes, Chefs! Teach me how to cook a hunk of meat (say, brisket) on a bbq. What do I need over and above meat + fire? The only only thing he didn't order was booze and attitude. :-| |
Author: | BikNorton [ Mon Jun 11, 2018 22:19 ] |
Post subject: | Re: Food & cooking |
Grim... wrote: MeatUp happily accepts hardware donations. But how will I get it there?I have already promised one to a guy at work and maybe did the same for one of the others this evening when I spotted another guy buying coal who loves my beans in Morrison's and spent half an hour telling him to buy hipster charcoal and how to use it, though. |
Author: | Goddess Jasmine [ Sat May 11, 2019 19:11 ] |
Post subject: | Re: Food & cooking |
Since Joan's also purchased an instant pot from the conversations on here, I thought I'd revive this thread. Today we have made the African Peanut Stew. It was bloody lovely. Sorry I didn't take a photo until the stuff that is going in the freezer had gone cold. Also, needs more sweet potato. |
Author: | Goddess Jasmine [ Sat May 11, 2019 19:15 ] |
Post subject: | Re: Food & cooking |
Pulled pork in peanut sauce. Just tried a bit, it is impressive and tasty for how long it took. |
Author: | Goddess Jasmine [ Sun May 12, 2019 8:33 ] |
Post subject: | Re: Food & cooking |
The butter chicken was beautiful, lovely and tender. Cooked from frozen breasts too. |
Author: | Joans [ Sun May 12, 2019 8:43 ] |
Post subject: | Re: Food & cooking |
The breasts had been out the freezer all day, so were mostly defrosted. |
Author: | Mimi [ Sun May 12, 2019 10:15 ] |
Post subject: | Re: Food & cooking |
My brother is making the vegan chilli today to try the pot for the first time. Ma is on hand as Sue* Chef, and then he’s going to try the frittata. *I know that’s not how it’s spelled, but that’s her name. |
Author: | Goddess Jasmine [ Sun May 12, 2019 13:57 ] |
Post subject: | Re: Food & cooking |
Ooh, I want to try the frittata, let me know how he gets on. |
Author: | Mimi [ Sun May 12, 2019 16:58 ] |
Post subject: | Re: Food & cooking |
Goddess Jasmine wrote: Ooh, I want to try the frittata, let me know how he gets on. He said it came out very nicely, though he only tasted a little as he keeps it for breakfasts as a breakfast after he cycles to work. He makes a frittata every week for this reason, so he wanted to try it in the instant pot. He said he put his usual fillings in, though I have no idea what they are, but also put in what was left of a jar of pesto which he said made it nice and herby. |
Author: | Doctor Glyndwr [ Sun May 19, 2019 10:39 ] |
Post subject: | Re: Food & cooking |
My best loaf of sourdough yet. |
Author: | myp [ Sun May 19, 2019 15:35 ] |
Post subject: | Re: Food & cooking |
Doctor Glyndwr wrote: My best loaf of sourdough yet. Wow, that looks amazing! Do you have a bread maker or just use a regular oven? |
Author: | DBSnappa [ Sun May 19, 2019 15:37 ] |
Post subject: | Re: Food & cooking |
That does indeed look impressive. @chonks, no he doesn’t have a bread maker and even makes his own sourdough yeast. |
Author: | Doctor Glyndwr [ Sun May 19, 2019 15:43 ] |
Post subject: | Re: Food & cooking |
Mr Chonks wrote: Do you have a bread maker oh my sweet summer childHere, to give you an idea of how hard I've gone into this, are the notes from my latest loaf, which is approximately my 25th or so: Quote: 400 g Canadian bread flour
50 g rye 50 g wholemeal 180 g 100% starter 12 g salt [2%] 365 g water [77%] Starter: • very ripe, fed approx 6 hours before Knead: • just dumped all ingredients into mixer • mix on “5”: approx 9 min • pulled away from sides but not bottom • occasionally got “stuck” to sides • Sticky, elastic to touch • No extra flour during kneading • 30 min -> add salt, gentle knead Bulk proof: • room temp (16 deg C) • After 1 hour, gave it approx 30 min in an oven at 25-30 deg C • This significantly accelerated proofing • ~3.5 hours total, 3x straight folds Shape & rise: • Shape, into small banneton, into bag • Felt very gassy / light. Did not knock back; shaped quite gently. • Also springy and quite stiff (lots of gluten?) • Rise in fridge 10 hours (2145 — 0800) • Very big — filled banneton • Bloop test seemed good Bake: • preheat 260 top/bottom • Pizza stone on shelf 4, combo cooker on 3 • FORGOT to spritz dough with water spray • 20 min lid on 240 bread • Lid off / down to 200 • Spritzed when lid came off • 20-25 min more Results: • great! • crumb light, fairly even; not too gassy • crust good thickness and crackle |
Author: | myp [ Sun May 19, 2019 15:50 ] |
Post subject: | Re: Food & cooking |
It had better be good for that amount of effort! |
Author: | Doctor Glyndwr [ Sun May 19, 2019 15:56 ] |
Post subject: | Re: Food & cooking |
Well, it's not (yet) as good as the £3 loaves I can buy from the restaurant at the end of the road, so.... |
Author: | myp [ Sun May 19, 2019 15:56 ] |
Post subject: | Re: Food & cooking |
Doctor Glyndwr wrote: Well, it's not (yet) as good as the £3 loaves I can buy from the restaurant at the end of the road, so.... As long as you enjoy it then, I guess. |
Author: | Hearthly [ Mon Oct 07, 2019 10:40 ] |
Post subject: | Re: Food & cooking |
Give that new Indian Chicken thing at Maccy D's a miss would be my advice. The naans are a bit dry and the whole thing fucking falls apart when you're eating it, mine wasn't well assembled which didn't help either but it's no Quarter Pounder with Cheese that's for sure. Mrs Hearthly enjoyed the French burger though. |
Author: | Hearthly [ Thu Oct 10, 2019 13:06 ] |
Post subject: | Re: Food & cooking |
Today I got a pizza out of a vending machine. £7.50 and it was very nice. Attachment: pizzarooney01.jpg Attachment: pizzarooney02.jpg
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Author: | Cras [ Thu Oct 10, 2019 14:55 ] |
Post subject: | Re: Food & cooking |
While I have no objection to it in principle, I have to raise something of an eyebrow at their use of the word 'fresh'. |
Author: | Hearthly [ Thu Oct 10, 2019 15:34 ] |
Post subject: | Re: Food & cooking |
Fresh can mean 'recently made or obtained' - so it fits that definition. I think it may become my new Friday treat, there are nine different varieties to try. |
Author: | DavPaz [ Thu Oct 10, 2019 16:02 ] |
Post subject: | Re: Food & cooking |
Dude, it's Thursday |
Author: | Cras [ Thu Oct 10, 2019 16:19 ] |
Post subject: | Re: Food & cooking |
Hearthly wrote: Fresh can mean 'recently made or obtained' - so it fits that definition. I think it may become my new Friday treat, there are nine different varieties to try. It wasn't recently made though was it? It was recently warmed through |
Author: | Satsuma [ Thu Oct 10, 2019 16:20 ] |
Post subject: | Re: Food & cooking |
DavPaz wrote: Dude, it's Thursday Freshly made in the future |
Author: | Hearthly [ Thu Oct 10, 2019 16:54 ] |
Post subject: | Re: Food & cooking |
DavPaz wrote: Dude, it's Thursday Bonus Friday because I'm off tomorrow. |
Author: | Grim... [ Thu Oct 10, 2019 21:24 ] |
Post subject: | Re: Food & cooking |
With a stomach ache. |
Author: | Doctor Glyndwr [ Thu Oct 10, 2019 23:06 ] |
Post subject: | Re: Food & cooking |
Cras wrote: While I have no objection to it in principle, I have to raise something of an eyebrow at their use of the word 'fresh'. "Warm in three minutes." Leftovers. You're eating leftovers. |
Author: | ApplePieOfDestiny [ Thu Oct 10, 2019 23:17 ] |
Post subject: | Re: Food & cooking |
Quote: Tell us more about your wife’s vagina
|
Author: | Hearthly [ Fri Oct 11, 2019 13:34 ] |
Post subject: | Re: Food & cooking |
Doctor Glyndwr wrote: Leftovers. You're eating leftovers. Delicious leftovers. |
Author: | Goddess Jasmine [ Tue Nov 26, 2019 21:28 ] |
Post subject: | Re: Food & cooking |
Joans' first attempt at using the Sous Vide. We're already planning on getting the next meat in there, it was amazing! |
Author: | Mimi [ Fri May 15, 2020 16:37 ] |
Post subject: | Re: Food & cooking |
Because we don’t have an oven I don’t really get much opportunity to bake. Even my bread machine broke, because why not? Anyway, my friend bought me some flour, yeast and baking powder, knowing flour is like gold dust, because my Ma has sent me this link the day before: https://www.birminghammail.co.uk/whats- ... u-18227008 Warburtons crumpets are my actual favourite thing. Anyway, I didn’t have a silicon egg ring, and my frying pan is too bowed to put a cutter on it, so these are more like pikelets than crumpets, but omg they are awesome. Obviously this is pre-toasting. Just having some now. They are heaven. My friend also bought over some (real) butter. Omg. |
Author: | sdg [ Fri May 15, 2020 16:54 ] |
Post subject: | Re: Food & cooking |
They look amazing! |
Author: | sdg [ Wed May 20, 2020 17:35 ] |
Post subject: | Re: Food & cooking |
We bought ourselves a pizza oven as an anniversary present during lockdown since we couldn’t get out anywhere. It was such a good purchase, pizza night is my favourite! Anyone else got one? We went for the Ooni Koda which runs off gas since from what we read, the flavour benefit from using wood fired was very minimal. It honestly tastes like pizza you’d buy from a wood fired pizza place, it’s so tasty! Attachment: E7AE6E7D-2777-4EBE-A9AD-565BE1765E3E.jpeg
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Author: | Grim... [ Wed May 20, 2020 18:42 ] |
Post subject: | Re: Food & cooking |
I plan on building one in my garden soon. I have been planning this for roughly five years... Although our regular oven has a "pizza" setting which does quite a good job. |
Author: | Findus Fop [ Wed May 20, 2020 18:45 ] |
Post subject: | Re: Food & cooking |
We use the pizza oven for the Weber master touch and it does an excellent job. Crispy bases, not crunchy bases. |
Author: | Jem [ Wed May 20, 2020 19:02 ] |
Post subject: | Re: Food & cooking |
I want homemade pizza now! |
Author: | myp [ Wed May 20, 2020 19:17 ] |
Post subject: | Re: Food & cooking |
I made some mini doughnuts today. No yeast as we can’t find any anywhere. Just plain flour, baking powder and natural yoghurt. Piped and snipped into oil, deep fried until golden-brown, then fished out and rolled in sugar. I might try making a glaze next time. |
Author: | BikNorton [ Wed May 20, 2020 19:24 ] |
Post subject: | Re: Food & cooking |
@sdg that looks amazing! @grim... I've been going to build one for at least that long, too. At least you've built your smoker! |
Author: | DavPaz [ Wed May 20, 2020 19:25 ] |
Post subject: | Re: Food & cooking |
@mr chonks What you have there are yum-yums. Looks tasty Edit: Hmm, Google disagrees with me |
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