Yes...yes it is!!!
Yes...yes it is!!!
I'm having one REAL meal a day!!!
That risotto sounds amazing!!! When do you want me to come over for dinner?? I'll bring the plonk!!
FlowerGolf
What's in the bag
Driver :Taylormade R7 draw HT
3 & 5 wood -Taylormade R7 draw
Hybrid - TM R7 draw 22,28
5 - SW Taylormade XD Burner
60 - Wishon wedges
Putter - Yes Natalie
Ball - Whatever!!
That risotto sounds amazing!!! When do you want me to come over for dinner?? I'll bring the plonk!!
My favourite dish at the moment is Vietnamese Chicken thighs in a sauce/marinade of fish sauce, lime juice, garlic,ginger, chillies and palm sugar - dash of sesame oil and splash of soy. Just keep adding and tasting till the flavour suits you but go more torwards to sweet end of the scale. Brown sliced onions and chicken thighs( which has been in marinade for a wee while) until well caramalised - pour over marinade, extra palm sugar and chicken stock. Simmer until it sauce all reduces down to a lovely sticky consistency - the extra palm sugar helps to produce this.
Serve with rice noodles tossed with chilli, fresh corriander and peanuts.
It is pure bliss.
FlowerGolf
What's in the bag
Driver :Taylormade R7 draw HT
3 & 5 wood -Taylormade R7 draw
Hybrid - TM R7 draw 22,28
5 - SW Taylormade XD Burner
60 - Wishon wedges
Putter - Yes Natalie
Ball - Whatever!!
Yep.
I'd go that.
Heheheh.
This week I cooked up a Chorizo, Mushroom and Tomato pasta sauce over some Spag. Inspiration was an item off the specials board at the local Italian on Friday night. It went over very well with some crusty bread and a glass of wine. Though I forgot to include some bacon in recipe, which I will definitely include next time.
I am somewhat freestyle and don't closely follow recipes. With any of the types of dishes I tend to start with chopped Onion, Garlic and Chili to taste in the pan. Add the Chorizo (lots of) and get some Chorizo oil out flowing into the flavours. Cook till brown is the aim, adding diced bacon and your preferred spices, in my case some dill and paprika and lots of Spinach Rocket. I then added some white wine to glaze, and finished with some sundried tomato and cherry toms sliced in half half. Add the sliced mushies and a final season with salt and pepper to taste. Pour over freshly cooked Spag, a bit of chopped Basil over the top and some shaved Parmesan on the table.
I'm not one to do much cooking, but I do enjoy eating!
Knocked up an excellent honeyed pork stew last week. Got rid of some mince with BBQ meatballs yesty, they come out schmick.
WITB
TRS2 9* Velocore Blue 7s
G430 9* Ventus Velo 7s
Titleist TSI2 15* DI7s
Ping G425 19* hybrid Accra TZ6
Tour Edge XCG 24* hybrid Altus
Srixon ZX5 MKII 6-pw
Ping Stealth 2.0 50*SS, 54*SS, 58SS/TS*
TP Mills Tour Fleetwood
I have been looking around for a gas Pizza Oven for while. I was in Aldi earlier in the week and spotted a couple left over from a recent special buy. I couldn't argue with the clearance price, so grabbed one and got it home (after having to unpack it to get it in the car!).
It has 3 shelves and comes with a large rectangle stone, and we already had one. We have used it the last couple of nights and it is a rippa. I was a little worried it might not get hot enough, having skimmed a few forums for info. But if anything it is quite the opposite, it gets too hot on the bottom shelf which is right on top of the burner ring. And if you believe the built in Thermometer, it will easily get up over 250c and more. Around 210/220 seems to be the right temp for pizza, and they come out thin and crispy. I have been using Mission Pizza Bases, but now have the right ingredients to make my own dough.
I have plans for uses other than pizzas. I am going to grab some smoking chips and use the chamber for smoking some fish etc. I reckon it will also be perfect for Roasts, Pasta bakes etc. and I am also hopeful of using it to slow cook meat etc.
I have been using an electric pizza maker with a stone base and it works a treat.
I am told you need to use a specific flour for Pizza bases. I have some Lighthouse brand Bread and Pizza Flour, and some dry yeast. I will let you know how they go. I picked up some Toscana bases on special at IGA yesterday, plus a pack of larger Bazaar Gourmet bases. Now to work on some topping selections. I am working on less is more, if you use fresh herbs.
You're right about the flour. The low/ no yeast stuff (unleavened) works best for thin bases. Avoid the Gluten-free Toscana bases... they go a bit rubbery rather than crispy. I haven't tried the wholemeal ones yet.
I'm a traditionalist when it comes to pizzas, so I agree with the 'less is more' theory, and that's exactly how they do it in Italy. You won't find any deep-dish super supreme pizzas with cheesy crust over there. I observed closely how they made the pizzas and what ingredients they used. My favourite is what the Italians call 'Diavola' (Devil), and is similar to what we call Pepperoni here. I now use proper Passata instead of any tomato-base loaded with seasoning. I find Sopressa to be one of the best-tasting salamis. Fresh Oregano is a must. I like the dried Oregano, but straight out of the garden works too. Another trick is to drizzle a teaspoon or so of olive oil over the pizza as soon as it comes out of the oven.
Do you make the passata or buy it?
spasticrap
Sim 2 Max / PRGR
3W 7W 4H - Sim 2 Max
Miura 57 CBs - ADDI
Odessey #7
After a hiatus of around 2yrs making Carbonara at home due to a number of very poor attempts that put me off I've started making it again.
It was being stuffed up by adding cream.
I've gone back to basics by not adding any cream at all. If the Minister wants cream she can add her own to her bowl.
Just need to tweak the Parmesan ratio now and use a mixture of Pecorino/Parmesan rather than just straight Parmesan
I have always enjoyed cooking, time and talent always the reason I stayed away. I always made my own Pasta and Sauces etc, steaks and others but usually stayed away from Deserts and Baking.
Well with junior appearing I spent a week at home and while Mum and Bub where asleep I started trying some stuff.
Muffins....apparently I inherited the family genes on this one. Apple and Walnut where amazing and my Strawberry ones where awesome but my savoury Bacon, Mushroom and Cheese muffins where AWESOME. They topped my Sun Ripened Tomato and Almond ones.
I found out Cheesecakes are dead easy and using left over Lemons to make my first baked Lemon Cheesecake with Lemon Curd was AWESOME. Big ass Toblerone in the fridge will be targeted this week sometime I reckon. Packet of Tim Tams in the cupboard are screaming out to be used as the base for that one.
I also cooked some Salmon with a basic Lemon, Butter and Garlic sauce with some mustard thrown in for good measure.
So good news...I found out I can cook a few things and I enjoy it...bad news is I am expected to do more of this and I have put on weight because of it......I thought Brown Sugar was good for you
Hahahaha
WITB
TRS2 9* Velocore Blue 7s
G430 9* Ventus Velo 7s
Titleist TSI2 15* DI7s
Ping G425 19* hybrid Accra TZ6
Tour Edge XCG 24* hybrid Altus
Srixon ZX5 MKII 6-pw
Ping Stealth 2.0 50*SS, 54*SS, 58SS/TS*
TP Mills Tour Fleetwood
caramel Dumplings.
spasticrap
Sim 2 Max / PRGR
3W 7W 4H - Sim 2 Max
Miura 57 CBs - ADDI
Odessey #7
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