Now that we're into a couple weeks of Corvfefe what have you been creating in the kitchen?

[yabba]

Hmm sounds like something I need to try.

for an hour long bake time; first 30 mins with the lid on (traps steam created by the wet dough heating, helps with oven spring and good blistery crust), then 30 mins with lid off to finish (will have to play around with exact timings depending on your oven, exact cast iron vessel, etc)

I fully preheat the oven AND the cast iron (like for a full 30-45 mins) at 500, then turn down to ~425ish for 30 mins lid on, 30 mins lid off

I really need to wake up my starter, it's been way too long since I've baked...

 

[tiger roach]

Looks like I have homework to do - maybe when I'm at the house for a couple weeks for the holidaze.

 

[jbj]

those are great for baking bread in if you don't already have some other sort of heavy cast iron baker!

We've a small stoneware le creuset I usually use can't wait to try this out.

 

[jbj]

Doing a unit on the Atlantic slave trade in work and this week we're comparing our lives to the slaves so I've made some cornmeal gruel for them to try.

 

[jbj]

How nice does this look!!!

 

[MonkeyZero]

Doing a unit on the Atlantic slave trade in work and this week we're comparing our lives to the slaves so I've made some cornmeal gruel for them to try.

View attachment 71097

Mix in some parmesan and a pat of butter and it's delicious. But I imagine they didn't have much parm floating around then.

 

[jbj]

Mix in some parmesan and a pat of butter and it's delicious. But I imagine they didn't have much parm floating around then.

The assessment outcome is to compare our lives to theirs. "Their food was delicious* isn't really what I'm gunning for

 

[MonkeyZero]

The assessment outcome is to compare our lives to theirs. "Their food was delicious* isn't really what I'm gunning for

I know. I just wanted to combat the pukey face you added.

 

[jbj]

Decided I'm going to christen the le creuset with a beef bourginoun.

Mrs JBJ is at a wedding so I'm going to marinade the beef and prep everything for cooking tomorrow.

Got bone on chicken thighs tonight so it's air fried chicken (Mrs JBJ hates bone in meat ) while she's out.

 

[jbj]

Used plain flour so it was a bit crunchy for my liking but the coating tasted awesome:

Salt, pepper, cumin, smoked paprika, big dollop of thyme, bit of cayenne. Job done.

 

[jbj]

Dropped my phone in a taxi yesterday so no pics but the beef bourginoun was delicious. Had a little toasted sourdough with it and some tenderstem broccoli. Definitely be doing that again.

 

[tiger roach]

Dropped my phone in a taxi yesterday so no pics but the beef bourginoun was delicious. Had a little toasted sourdough with it and some tenderstem broccoli. Definitely be doing that again.

One of my favorite things.

 

[MonkeyZero]

I did a Texas style smoked turkey breast on Saturday. Heavy on the black pepper, finished in butter bath. My intention was to make subs so I made these yesterday...

They're not super uniform but I was hurrying. Made a delicious sub with the turkey, lebanon balogna, lettuce, tomato, homemade pickles, mayo, white cheddar and mustard. Freaking perfection.

 

[jbj]

Good old fashioned bangers and mash before the football tonight.

Herby carrots that practically melted in your mouth and a really good onion gravy built from a stock cube.

 

[jbj]

First go with the Ankaskrum ice cream attachment.

Banoffee pie gelato. Absolutely outstanding. Mrs JBJ made molasses cookies which went really well with it.

 

[jbj]

Mrs JBJs turn tonight using a new "hotel" style base gravy some YouTube foodie wanker is claiming to be a game changer.

Chicken chasni (top), chicken vindaloo (bottom), homemade naans, spiced onions and Bombay potatoes.

 

[jbj]

In Scotland it's a tradition to have steak pie on New year's Day.

I could have gone to the supermarket and got one for 2 quid.

I could have gone to the butcher's and got a really nice one for a fiver.

Instead I got ahead of myself talking to my pal in the pub the other night so I'm now....

£5 in red wine
£7 in beef chuck
£3 in butter
£1 in flour
50p in onions
£2 in potatoes
70p in carrots
Various herbs, stock n shit I'm not bothering to ount.

2 hours in the kitchen yesterday making the filling and 2 types of pastry, an hour already today reducing the stew prepping the potatoes and veg.

And I've technically not even started cooking it yet

 

[tiger roach]

Here in central Texas, NYD means chili. Course ground chuck in this case. Fine-diced meat is also acceptable and I do it that way sometimes, but on the whole a good course chili grind is my favorite.

The long simmer is just beginning - by supper time this will all meld into a spicy and savory meat plasma.

 

[jbj]

Pie is now in the oven. Will be at least 45 minutes and I'm bloody starving

 

[jbj]

Delicious but soooooooo not worth the time or cost the pal I offered to make it for just to prove a point isn't even answering his phone to pick a plate up