Geekfood Mk2.

shot2bits · Post by **shot2bits** » April 30th, 2011, 18:38

at a glance i thought the parmesan was a smashed plate, i was wondering why you where eating crockery

Post by **Dr. kitteny berk** » May 9th, 2011, 17:03

A decent home made naan still eludes me, I've been trying on and off for years now, and have come to the conclusion that a domestic oven just doesn't get hot enough.

On the other hand home made pasta is piss easy, shall make moar.

Post by **FatherJack** » May 9th, 2011, 17:29

Dr. kitteny berk wrote:A decent home made naan still eludes me, I've been trying on and off for years now, and have come to the conclusion that a domestic oven just doesn't get hot enough.

Yeah, I think you need a chimney pot with a fire under it. My oven supposedly goes to 500°F, which I think is what Alton Brown used in the steak episode, but I'm not sure mine really does get that hot.

Post by **Dr. kitteny berk** » May 9th, 2011, 17:31

if it's anything like my oven, 220c is doable, above that it just tries really hard.

Post by **FatherJack** » May 9th, 2011, 17:40

The dial goes up to to 260, and after that there is rather curiously a picture of an explosion, but it won't let you turn it that far.

Post by **Dr. kitteny berk** » May 9th, 2011, 17:47

Is your oven an RBMK-1000?

Post by **deject** » May 9th, 2011, 20:15

Dr. kitteny berk wrote:Is your oven an RBMK-1000?

Super fast cooking times!!*

* Food may not be edible.

Post by **Dr. kitteny berk** » May 12th, 2011, 13:48

Has Cod. wat do?

Post by **fabyak** » May 12th, 2011, 15:15

Kill it with AIDS cannon?

Post by **fabyak** » May 12th, 2011, 15:17

Also: bake with tomato and basil is pretty good if I remember rightly

Post by **Joose** » May 12th, 2011, 15:17

put it in a bath

mrbobbins · Post by **mrbobbins** » May 12th, 2011, 15:51

Joose wrote:put it in a bath

Then gently apply teabags

Post by **Dr. kitteny berk** » May 12th, 2011, 17:46

fabyak wrote:Also: bake with tomato and basil is pretty good if I remember rightly

You Do.

<a href="http://www.flickr.com/photos/kitteny_berk/5713792510/" title="IMG_7802 by Kitteny Berk, on Flickr"><img src="http://farm4.static.flickr.com/3194/571 ... 5ee1_z.jpg" width="640" height="427" alt="IMG_7802"></a>

Post by **fabyak** » May 13th, 2011, 8:31

Hurrah!

Post by **Dr. kitteny berk** » May 13th, 2011, 14:13

http://www.eattheseasons.co.uk/index.htm

a bit nifty.

TheJockGit · Post by **TheJockGit** » May 13th, 2011, 14:58

Nice Find... could be very handy

Post by **Dr. kitteny berk** » May 19th, 2011, 18:51

Duck and rhubarb. very good.

Post by **Dr. kitteny berk** » May 21st, 2011, 17:28

Also, proper italian style pizza: GET.

Similar dough to usual*, but much smaller amounts used (my usual 250ml of water recipe made 4 pizzas) rolled out nice and thin (about 2.5-3mm) applied to fecking hot pizza stone, very few toppings (sauce, mozzarella, single meat product), 250c oven for 10 minutes.

Fucking win.

<a href="http://www.flickr.com/photos/kitteny_berk/5743116915/" title="IMG_7818 by Kitteny Berk, on Flickr"><img src="http://farm6.static.flickr.com/5223/574 ... 79f0_z.jpg" width="640" height="427" alt="IMG_7818"></a>

*
250ml water
Active dry yeast
00 Pasta flour
Bit of salt
Bit of brown sugar

Knead, leave for hour, separate into 4, roll into balls, leave to bench rise for a bit, roll out. pizza.

Post by **FatherJack** » May 21st, 2011, 18:19

I did pizza the other day, using the dough on the wiki at 50% quantites. Reads like one of Pete's, I think.

Didn't have sugar, so used golden syrup. The steering wheel bit was quite hard to do, and it took me a lot of attempts to get it as thin as I wanted it without breaking it.

It worked pretty well in terms of texture, but since the base was a bit varied in thickness there were some bits thicker than I'd have liked, and didn't taste of much. I guess I could have mixed garlic butter in there, but what else would have made the bread more interesting?

I added capers, anchovies and olives to the pizza sauce, so the pizza as a whole wasn't lacking taste, but though I usually favour thin-based pizza it'd be nice to have a thicker-based recipe where you still want to eat the bread/crusts because they're nice enough on their own.

Post by **Dr. kitteny berk** » May 21st, 2011, 18:34

That recipe was mine from yeaaaars ago, not changed much, just that I do it by feel now, and in a stand mixer.

And yeah, that's the problem with the dough I find, it's nice bread, but is ultimately a bit short on flavour, good for dipping though.