Geekfood Mk2.

Baliame · Post by **Baliame** » August 7th, 2009, 21:03

I like your pen

Post by **HereComesPete** » August 7th, 2009, 21:07

Erm...

Post by **Dr. kitteny berk** » August 7th, 2009, 21:15

Baliame wrote:I like your penis

I get that a lot

Post by **HereComesPete** » August 7th, 2009, 21:17

You wish.

That's a big stack of meat, all wrapped up.

Baliame · Post by **Baliame** » August 7th, 2009, 21:37

Errrr.. who editted that?*

*Either that or insert random retarded reason here for typo.

Post by **HereComesPete** » August 7th, 2009, 22:11

-t

Good question though. The truth lives in Berk's quotation!

Post by **Dr. kitteny berk** » August 7th, 2009, 22:46

I've just committed the first stage of mattentaart.

Used Gold top* milk, and st ivel's buttermilk. (1.5L and 500ml, respectively)

Heating the milk up took ages, I'd hate to do it with 3L, you'd be there nursing it for about an hour.

Took about 2 minutes from adding the buttermilk for curds and whey to happen.

Now have the curds (matten) in the fridge, and the whey in the sink (because it's basically useless)

Photos (will update with the making tomorrow)

*Unhomogenized, but Pasteurised, also very nice to drink.

Post by **Dr. kitteny berk** » August 9th, 2009, 3:59

right, mattentaart phase 2:

The Curds had turned pretty much solid, possibly because of some fuckup by me, I'm not sure, never made cheese before, ended up chopping into smallish bits to make it workable.

Recipe a little unclear on pastry sizes, so I just made it up.

Anyway, pretty much worked, I think, apart from that it's squeaky when I eat it, I expect this is related to the curds issue, perhaps be better once it's cooled and rested a bit, we'll see.

<a href="http://www.flickr.com/photos/kitteny_berk/3802278789/" title="DSCF5826 by Kitteny Berk, on Flickr"><img src="http://farm4.static.flickr.com/3502/380 ... d28466.jpg" width="500" height="375" alt="DSCF5826"></a>

Photoset

Post by **HereComesPete** » August 9th, 2009, 5:40

The curds will turn solid even without rennet. Protein string denaturing as opposed to reshaping and locking because of bacterial cultures.

I'm not too sure how you'd keep curds in a liquid form to be quite honest, stirring them in one direction only whilst cooling apparently helps slow the solidifying. Re-heating in hot water apparently helps too, but if you do that wrong it goes lumpy again because the proteins decide to hate water.

Did you cheddar your curds?

You can use whey for bread making and you make ricotta with it.

Looks tasty.

Don't tell the Belgian police about him Mr J!

Mr. Johnson · Post by **Mr. Johnson** » August 9th, 2009, 10:12

Dr. kitteny berk wrote:right, mattentaart phase 2

looks really good there Berk, it does lack the traditional cross in the middle of the pie but that's just for checking if the pie is ready or not.
As for the curds I really have no idea, when my sister made it was still soft the next day, may have been because she used raw milk.
Oh, and I think it's the European police that monitors these things, the only thing the Belgian police is good for is isseuing speeding tickets.

Post by **Dr. kitteny berk** » August 9th, 2009, 11:37

I did attempt the cross in the top, but it just turned into a hole

Post by **Dr. kitteny berk** » August 9th, 2009, 14:33

Right, Having had tried to nom it now it's cooled.

It's not right

I reckon I fucked up somewhere in the curds stage, possibly they got over cooked, or sat too long, or encheesed themselves a bit due to gravity. I don't know.

Beyond that, it worked pretty well, tasted right, looked near enough, just the texture was all to fuck and pretty unpleasant.

oh, and just for reference, I made a half batch, which translated into one 8" pie.

Lateralus · Post by **Lateralus** » August 9th, 2009, 16:15

Shame about your recipe berk - I love cooking because it's nice to put a load of effort in and eat something tasty at the end, but it's also really disappointing when it doesn't work.

Now that I have 5 litres of chilli made, I have been looking for ways to eat it other than with rice or in wraps. My favourite is stuffed jacket potatoes:

Take one large baking potato, drizzle in olive oil and sprinkle with salt, rubbing in to make sure that the skin is coated, then prick with a fork and cook until done. The oil and salt with give you a lovely crisp skin, which is very much needed for this.

Once it's cooked, cut a shallow lid off top, and scoop out the flesh inside. Mash the potato with some pepper, a dash of cream and some grated cheese. Then fill a bit over half of the cavity of the potato with some chilli (or bolognaise, cottage pie mix etc), and cover with the mash. Run a fork over the top to rough it up, and sprinkle more grated cheese over the top, then return to the oven until the cheese is lovely and melted. I'll try to remember to get a picture of the one I'll be eating later tonight, but it's awesome.

Post by **Dr. kitteny berk** » August 9th, 2009, 16:20

Lateralus wrote:Shame about your recipe berk - I love cooking because it's nice to put a load of effort in and eat something tasty at the end, but it's also really disappointing when it doesn't work.

I half expected it to go wrong, but it was worth a go.

Lateralus wrote:Once it's cooked, cut a shallow lid off top, and scoop out the flesh inside. Mash the potato with some pepper, a dash of cream and some grated cheese. Then fill a bit over half of the cavity of the potato with some chilli (or bolognaise, cottage pie mix etc), and cover with the mash. Run a fork over the top to rough it up, and sprinkle more grated cheese over the top, then return to the oven until the cheese is lovely and melted. I'll try to remember to get a picture of the one I'll be eating later tonight, but it's awesome.

That sounds jolly nice, I'll try it next time the weather's not horrible and sticky.

Also, I've been cooking a lump of pork belly since about 4am in a random combination of jack daniels (half a bottle), ketchup, mustard, tabasco, soy sauce, honey, Worcester sauce, I have no fucking clue how it's gonna turn out

Post by **Roman Totale** » August 9th, 2009, 16:20

Sounds good, think I'll try that. Not had a decent chili in ages.

Post by **HereComesPete** » August 9th, 2009, 16:30

Mmmm chili.

Use it on pizza instead of the marinara.

Taco shells. Wraps. Loads on some tortilla chips with guacamole and sour cream.

Here's a good one - get some steak, bash the steak thin, roll it up with chilli inside, cook, consume.

Lateralus · Post by **Lateralus** » August 9th, 2009, 16:32

The main issue with the recipe that I can see is that it would only work with decent oven-cooked baked potatoes so isn't so good for a quick meal mid-week, but it's damn tasty. The mash stacks up nicely on top of the potato, and it's like a chilli pie in an edible dish.

Post by **Dr. kitteny berk** » August 9th, 2009, 16:52

Dr. kitteny berk wrote:Also, I've been cooking a lump of pork belly since about 4am in a random combination of jack daniels (half a bottle), ketchup, mustard, tabasco, soy sauce, honey, Worcester sauce, I have no fucking clue how it's gonna turn out

....

Pretty well, cooked for 8-ish hours at 90c then 5 hours at 110-ish (which dried the cooking liquid out a little too much.

Pork was pretty much falling apart, so I shredded it with forks.

Mixed the remains of the cooking gunge with red wine vinegar, ketchup, honey, mustard and brown sugar, heated it up a little to melt the sugar. (if you try this, use a glass bowl and the microwave, not a metal one over the gas

)

Lobbed meat into bread with a few spoons of the sauce over. foodgasm.

All told, it's pretty good, but lacking a little... something I can't place.

I'll look at this sort of thing more as it's fucking easy to make, and a pretty decent result. also cheap (apart from the jack)

Post by **Roman Totale** » August 9th, 2009, 16:58

Dr. kitteny berk wrote:also cheap (apart from the jack)

Try Tesco Value Whiskey.

Post by **Dr. kitteny berk** » August 9th, 2009, 16:59