Recipes, home grown goodness, BBQing and food stuff
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Right, I've promised to make some NZ-style Easter Eggs for the close whanau here in the UK - the marshmallow-covered-with-chocolate ones. Problem I'm having is getting the marshmallow fluffy enough - tried different recipes, beating speeds and times but it's either too dense or sticky.
Anyone got any ideas? I'm a bit lost.
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
Uuni
OOh these ones? https://www.uuni-ooni.com/
I want one. Do they use a lot of wood.
Pizzas look delicious. -
@nostrildamus said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
Uuni
OOh these ones? https://www.uuni-ooni.com/
I want one. Do they use a lot of wood.
Pizzas look delicious.Yep, those ones. They are the cheapest and easiest way into neapolitan pizza - otherwise it can be a damn rabbit hole.
They do not use much wood; wood pellets, and honeslty don't use much. The pizza sizes are limited; the heat source is one side only and there is some skill in getting even cooking (and fire management).The pizza were amazing. Slow fermented dough, hand stretched- you get a chewy crust, with tasty toppings. Damn good.
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@nostrildamus said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
Uuni
OOh these ones? https://www.uuni-ooni.com/
I want one. Do they use a lot of wood.
Pizzas look delicious.Yep, those ones. They are the cheapest and easiest way into neapolitan pizza - otherwise it can be a damn rabbit hole.
They do not use much wood; wood pellets, and honeslty don't use much. The pizza sizes are limited; the heat source is one side only and there is some skill in getting even cooking (and fire management).The pizza were amazing. Slow fermented dough, hand stretched- you get a chewy crust, with tasty toppings. Damn good.
They look fantastic (food and ovens). I'm going to try that mussel pizza one day.
White Mussel Pizza
Top salty mussels and buttery pine nuts over a creamy Béchamel sauce base in this twist on the Connecticut classic.
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@nostrildamus that mussel pizza is just wrong.
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@nostrildamus that mussel pizza is just wrong.
Correct. If it’s white, it’s wrong.
Oh and racist.
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@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@nostrildamus that mussel pizza is just wrong.
Correct. If it’s white, it’s wrong.
Oh and racist.
And privileged. Probably filled with self loathing as well
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@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
https://www.labellaitalia.co.nz/product/18-san-marzano-tomatoes/
Strangely I cant find the flour they stock on their website but their is plenty of good "00" flour around.
I watched a doco on Netflix or Disney+, they were in Naples and the local farmer was saying how proper San Marzano tomatoes only grow in a very small area, and that most of what the world gets aren't proper. The. Italian stuff still looks a whole lot brighter than our local stuff
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
https://www.labellaitalia.co.nz/product/18-san-marzano-tomatoes/
Strangely I cant find the flour they stock on their website but their is plenty of good "00" flour around.
I watched a doco on Netflix or Disney+, they were in Naples and the local farmer was saying how proper San Marzano tomatoes only grow in a very small area, and that most of what the world gets aren't proper. The. Italian stuff still looks a whole lot brighter than our local stuff
yeah, their climate is so well suited to it. We seem to use greenhouses.
Was in Farro this morning buying low moisture mozarella for pizza... weirdly cheaper than normal stuff. Anyhoo, their cherry tomato selection (impressive though it is) was $40/kg. FFS, inflation is insane.
@Crucial used these ones - came up good with a bit of draining and some salt.
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@nostrildamus that mussel pizza is just wrong.
Your culinary cancel culture won't stop me!
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@nostrildamus while I respect your fight against pc (pizza correctedness) white sauce adds nothing except for texture. It's a flavour no go zone.
As for the idea of having to deal with shells on a pizza. One of the advantages of pizza is that is fuss free.
Seriously, IMO that has to be one of the stupidest recipes I have ever read. It epitomises what is so wrong with a lot of modern cuisine. So called style over substance. The mussels are already cooked so WTF is the point of the shell?
A recipe for the Instagram age. God help us!
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@nostrildamus while I respect your fight against pc (pizza correctedness) white sauce adds nothing except for texture. It's a flavour no go zone.
As for the idea of having to deal with shells on a pizza. One of the advantages of pizza is that is fuss free.
Seriously, IMO that has to be one of the stupidest recipes I have ever read. It epitomises what is so wrong with a lot of modern cuisine. So called style over substance. The mussels are already cooked so WTF is the point of the shell?
A recipe for the Instagram age. God help us!
hehe I agree, I wouldn't add shells and I suspect I'd find the sauce too creamy.
Still going to try a variant one day though
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@nostrildamus Id steam the mussels in a tomato base with some garlic and a little sake and use this as my pizza sauce and then just grate some lemon zest over the mussels and sprinkle with fresh thyme
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@nostrildamus Id steam the mussels in a tomato base with some garlic and a little sake and use this as my pizza sauce and then just grate some lemon zest over the mussels and sprinkle with fresh thyme
sounds more Italian (apart from the sake!) Not bad!
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Question for the collective Fern wisdom (such as it is)
I need to take a dessert away and serve it 24 hours after travelling. Currently thinking a couple fo cakes (feeding 10 people) - anyone have any good ideas for alternatives that are easy to transport and last well?
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
https://www.labellaitalia.co.nz/product/18-san-marzano-tomatoes/
Strangely I cant find the flour they stock on their website but their is plenty of good "00" flour around.
I watched a doco on Netflix or Disney+, they were in Naples and the local farmer was saying how proper San Marzano tomatoes only grow in a very small area, and that most of what the world gets aren't proper. The. Italian stuff still looks a whole lot brighter than our local stuff
yeah, their climate is so well suited to it. We seem to use greenhouses.
Was in Farro this morning buying low moisture mozarella for pizza... weirdly cheaper than normal stuff. Anyhoo, their cherry tomato selection (impressive though it is) was $40/kg. FFS, inflation is insane.
@Crucial used these ones - came up good with a bit of draining and some salt.
I like that brand. Just seems sweeter and tastier than the NZ shit
