What are you eating or cooking?


#487

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Na zdrowie!

For anyone who doesn’t know what the fuck I’m talking about, this is kvass.


#488

Did you steal that from The Black Hat?


#489

I turned a potato into potato slices!


#490

Lol no, this is something you drink.

And it’s fucking great.


#491

It’s physically impossible to make something bad out of potatoes.


#492

Made some Singapore style Noodles with lots of veggies tonightimage


#493

I love da Chinese food! :heart: :cn:


#494

Also, I made Spaghetti Bolognese tonight :it: Villa Caruso style! :stuck_out_tongue_winking_eye:


#495

Hey dudes, I’ve been making stock all week. I thought I’d show you the process of making some chicken stock, with lots of photos. It’s very easy and cheap so if you’re interested in doing it then I suggest giving it a go.

So these are most of the ingredients I used.

1x Pig Trotter 4x Chicken Backs 4x Mild Chilli Peppers and 4 x Bulbs of Garlic. I also used 4 tablespoons of Apple Cider Vinegar.
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First step is the boil the bones. I did so for 10 minutes. All that grey thick foam you want off, this is referred to as ‘scum’. It does not taste pleasant. Strain the bones through a sieve and wash thoroughly.
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Next step is to roast the bones and I also roasted the chili and garlic. I also roasted mushrooms but that was just for me to eat. I roasted at 225c (I think about 450 for you yanks) for one hour. This is the half hour point just before I turned everything.
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And after an hour…
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Dump all the contents into the slow cooker.
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I used 200mls of hot water to remove the fond from the baking dish and added this to the slow cooker.
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Cover the bones with water. Including the 200mls of water used to clean the pan, I used 1400mls of water to cover the bones.
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Add Apple Cider Vinegar and leave to sit from anywhere from 20 minutes to 2 hours.

Put your slow cooker on low.

After 24 hours the water would have reduced significantly. I wasn’t sure if the chili would have any effect after being cooked for so long but was happy that it had given the stock an awesome kick. Tasted incredible.
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I added another 500mls of water in order to cover the bones again.
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Another 24 hours later and the stock is ready to be strained. The water has again reduced significantly, but what is left is very tasty.
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After 48 hours even the thicker bones will crumble under finger and thumb and cut easily.
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I used cheesecloth and a sieve to get rid of all the bones and meat and vegetables. I discarded all of it.
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I ended up with around 600mls of stock which I cooled with cold water in a sauce pan.
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After it spent the night in the fridge I was greeted this morning with a delicious gelatinous stock. Jelly texture. I have made three stocks this week, all similar and all will go towards making about 6 litres of soup.
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I’m going to the fish wholesalers at 6am on Wednesday in the hope of getting some fish heads to make some stock out of them next :slight_smile:


#496

I put myself together a decent dinner! Corn on the cob, potato slices, a chicken strip, white baguette and strawberries.


#497

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Bread with condensed milk.


#498

Homemade pizza from scratch!

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#499

Wow that Looks awesome!!!


#500

Just the good old Ham and Beef Pizza with Cocktail tomatoes on top. Sadly today I didn’t use good ham, but rather the cheap and quantity version of “ham”. When I feel fancy I go for prosciutto or Pancetta. Either way it tast good and that’s all I need in the end.

Also Thank you @Chef-assassin :smiley:


#501

Fuck me that pizza looks delicious mads.


#502

Made my very first chicken parmigiana. That’s the good part. The bad part, I’m Italian, and I just made my first chicken parm. :man_facepalming:

It was freaking amazing!! :yum:
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#503

What’s in the salad? Cucumber tomato celery and parsley? Looks great.


#504

Yup, exactly. Also added oregano.


#505

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This is a syrnik. A syrnik is a Slavic food; it’s basically a cottage cheese pancake, however I used ricotta, and you fry them in a pan; and, of course, fried potatoes. What else do you need?


#506

I made… the same cheese pizza I always make!