Recipes, home grown goodness, BBQing and food stuff
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as we are semi-rural there are honesty box stands with Avacado, plums feijoas etc on the way home (when I normally work)
We have loads of eggs, 14 chooks, 'only' 5 eggs a day, mostly from the new chooks too, free range eggs are way betterer.
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@Snowy said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
Heuvos rancheros?
Thank you. That is my breakfast sorted, haven't make them in months. Will even dig out the tortilla press.
Certainly beats sweeping out the bottom of the birdcage when the muesli is running low.
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@Snowy said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
Heuvos rancheros?
Thank you. That is my breakfast sorted, haven't make them in months. Will even dig out the tortilla press.
Are you happy with your press? We roll our tortilla with a chapati rolling pin. Haven't yet seen a good tortilla press in action - they all seem to make small, thick tortilla (well, the ones I've tried or seen in use). Would welcome the Fern view on this
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@Snowy said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp It's fast an easy rather than makes perfect tortillas. Do have proper tortilla pan, an old cast iron thing with no sides, weighs a ton, but really does the job.
hell yes, we have two old cast iron monsters that get used damn near every day and pressed into service for tortilla
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One challenge I've had working from home is snacks. Not much of a snacker at work normally, but when I'm home I am frequently tempted by the biscuit tin/chip cupboard.
Took some time this weekend and knocked up a few little things that are slightly more healthy on the snack front: pesto, pickled roasted capsicums and slow roasted tomatoes. All very simple to make but go fantastically on their own or on a bit of bread.
Anyone have any other little things that can be good home snacks?
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Going to make my own bolognese:
10M views · 158K reactions | THE TIME HAS COME... to survive in...
THE TIME HAS COME... to survive in style!
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@antipodean Have you tried making bolognese with chicken livers?
Barbara Lynch's Tagliatelle Bolognese Recipe
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Yesterday, Boston correspondent Liz Bomze wrote about chef Barbara Lynch's sauce Bolognese, which she serves at No. 9 Park and her other Boston restaurants. I stupidly wrote in the comments that you could email me and I'd send you the recipe when I should've just outright shared the recipe with all...
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@Tim No I haven't. I'd have to sneak it past Mrs Antipodean.
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@antipodean she will never notice other than when she tells you it tastes better than usual. Adds an earthy pungency.
I have a couple of quibbles with the ragu recipe you posted. Why not garlic - its an essential for me, plus I would remove the vegetables before browning the mince. (cook the livers separately until just pink, mash them and add them to the rest. Seriously yr missus will never know).
I would use real tomatoes and red wine rather than white but white is better if you are going to eat it straight away. He was also too light on the salt in both the ragu and the pasta.
He's spot on with the less is more and cook it for longer message though.
Hmm I have a barolo I have been meaning to try.....
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@Tim yeah the ex used to do that, fucken yum eh.
I don't know if it makes me a bad person but I will put salami/pepperoni in my Bolognese if I find some decent stuff. Funnily enough that's on the menu today, then butternut squash and potato lasagne tomorrow with the leftover Ragu.
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@Tim yeah the ex used to do that, fucken yum eh.
I don't know if it makes me a bad person but I will put salami/pepperoni in my Bolognese if I find some decent stuff. Funnily enough that's on the menu today, then butternut squash and potato lasagne tomorrow with the leftover Ragu.
Anchovies will give great umami
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@Tim yeah the ex used to do that, fucken yum eh.
I don't know if it makes me a bad person but I will put salami/pepperoni in my Bolognese if I find some decent stuff. Funnily enough that's on the menu today, then butternut squash and potato lasagne tomorrow with the leftover Ragu.
and that has reminded me that i haven't made a pumpkin, cauliflower and chickpea golden curry in a few weeks. Time for that to get back on the menu
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@mariner4life recipe.
Hah this thread is the same as the hawt thread now. Can't mention a name without "evidence".
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@canefan to use Nat's words...anchovies can fuck right off in a dumpster fire.
If you cook them into the sauce you won't even know they are there. But it will taste great
I know you guys doubt my intelligence but I'm not that much of a mong. Pretty sure I'd know. I'm fucken cooking it!
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@canefan to use Nat's words...anchovies can fuck right off in a dumpster fire.
If you cook them into the sauce you won't even know they are there. But it will taste great
I know you guys doubt my intelligence but I'm not that much of a mong. Pretty sure I'd know. I'm fucken cooking it!
I bet you won't. Unlearn!
