Wet Spaniel - Posted - 12/13/2020:  10:16:28

Just sat in my favourite chair in the house overseeing a ‘Yorkshire pudding masterclass’ with a 13 year old who believes that following recipes is for losers

 

Brian T - Posted - 12/13/2020:  10:26:13

Possibly cooks use recipes and chefs start with one?
Bread formulas constructed by weights not volumes are professional.

Start a family cook book. Inscribe modifications on the pages. Edit every 5 years.
Mine is going on 25+ years now.
250+ home runs. In "cricket-speak," every one is a hit for 6.

Wet Spaniel - Posted - 12/13/2020:  10:52:38

quote:

---

Originally posted by Brian T

Possibly cooks use recipes and chefs start with one?

Bread formulas constructed by weights not volumes are professional.



Start a family cook book. Inscribe modifications on the pages. Edit every 5 years.

Mine is going on 25+ years now.

250+ home runs. In "cricket-speak," every one is a hit for 6.

---

Hmm, not convinced Brian, some things need to be followed to a T - and believe it or not, my girl has just decided to 'freestyle' things whilst I was talking to her mum - looks like our toad in the hole is toad under the hole this evening ..... you couldn't make it up !

in cricket speak, she's been caught in the slips.

Brian T - Posted - 12/13/2020:  11:24:58

I've got recipes that require precision. Lots of them.
One is a simple chicken marinade with lime juice.
Just the slightest bit too much lime and the meal is ruined.

I'm fairly careful making up liter jars of dry rubs for BBQ.
I suppose I want a predictable success every time.

My taco seasoning and fajita seasoning have sort of sloppy proportions.
Same for making crunchy peanut-soya condiment sauce.
"More of this and less of that" kinds of recipes.

Professional baking formulas are done by weight. Scoring the flour = 100, you can scale the formula to any size you require.
I got a silly little pancake formula which worked very well, and translated it to weights.
Now I regularly make up 2kg at a time for convenience.

I found that 10 cups of fluffy flour averaged out as 150g each.
10 cups of packed flour averaged out as 170g.
Therefore, I selected 160g to replace all volume flour measurements
in every recipe/formula with consistent success.
I never need a measuring cup to shovel out 800g flour!

While I believe in using a variety of different kitchen scales for lots of prep,
they are also useful for dividing and freezing bulk recipes.

rinemb - Posted - 12/14/2020:  06:47:49

The family got together and decorated the final Christmas tree for the year, at our oldest daughter's place.  She made a Greek inspired bean soup.  I made a "simplified" French almond cake...with, AP flour, Almond flour, oil, eggs, sugar, and extracts; with an orange juice & zest glaze on a chopped almond topping.  Both were good!  I made the cake in a spring form pan to get the right size.  I learned the almond flour browns much easier than wheat flour.  So the sides though were brown was still somewhat tender, and absorbed the glaze.  Brad

Edited by - rinemb on 12/14/2020 06:50:44

 

Wet Spaniel - Posted - 12/14/2020:  07:01:30

quote:

---

Originally posted by rinemb

The family got together and decorated the final Christmas tree for the year, at our oldest daughter's place.  She made a Greek inspired bean soup.  I made a "simplified" French almond cake...with, AP flour, Almond flour, oil, eggs, sugar, and extracts; with an orange juice & zest glaze on a chopped almond topping.  Both were good!  I made the cake in a spring form pan to get the right size.  I learned the almond flour browns much easier than wheat flour.  So the sides though were brown was still somewhat tender, and absorbed the glaze.  Brad

 

---

The cake looks great Brad.  I also love the idea of getting together to decorate trees at your families homes - thats really nice.

rinemb - Posted - 12/14/2020:  08:15:05

quote:

---

Originally posted by Wet Spaniel

quote:

---

Originally posted by rinemb

The family got together and decorated the final Christmas tree for the year, at our oldest daughter's place.  She made a Greek inspired bean soup.  I made a "simplified" French almond cake...with, AP flour, Almond flour, oil, eggs, sugar, and extracts; with an orange juice & zest glaze on a chopped almond topping.  Both were good!  I made the cake in a spring form pan to get the right size.  I learned the almond flour browns much easier than wheat flour.  So the sides though were brown was still somewhat tender, and absorbed the glaze.  Brad

 

---

The cake looks great Brad.  I also love the idea of getting together to decorate trees at your families homes - thats really nice.

---

Here is how it works.  Host with tree provides main course, the rest rest of us bring stuff. I always bring the wine and a festive round of cocktails.  I always set up the tree and hang the lights-while the others have their cocktail and sort through the boxes of tree stuff. Then, the rest of them hang stuff, while enjoy my cocktail.  Then dinner, and dessert.  So for us, its 3 tree decorating parties to kick off the season.  The gatherings this year help keep our minds off the Suck of 2020.  Even the masks have become a part of the celebrations-with holiday themed fabrics.  Brad

steve davis - Posted - 12/14/2020:  10:50:29

A dear friend in my "pod" visited this morning and invited to her place for supper.
She's a great cook and guitar player.
I have no idea what' to expect,but I always clean my plate.

Wet Spaniel - Posted - 12/16/2020:  12:58:47

It’ll be dinner in a week or so. I shot myself in the foot by asking on social media if my friends wanted a side of salmon smoking for Xmas- I usually get a couple of requests.... this year I got 14!



I bottled at the thought of filleting 7 salmon so I took the easy option 

 

STUD - Posted - 12/17/2020:  05:12:34

Loaded potato skins from a couple nights ago. I kept forgetting to post:

 

STUD - Posted - 12/17/2020:  05:15:08

quote:

---

Originally posted by Wet Spaniel

It’ll be dinner in a week or so. I shot myself in the foot by asking on social media if my friends wanted a side of salmon smoking for Xmas- I usually get a couple of requests.... this year I got 14!



I bottled at the thought of filleting 7 salmon so I took the easy option 

---

You're my idol! I could eat salmon for just about every meal!

-Liz

Wet Spaniel - Posted - 12/17/2020:  05:21:40

quote:

---

Originally posted by figmo59

quote:

---

Originally posted by Wet Spaniel

It’ll be dinner in a week or so. I shot myself in the foot by asking on social media if my friends wanted a side of salmon smoking for Xmas- I usually get a couple of requests.... this year I got 14!



I bottled at the thought of filleting 7 salmon so I took the easy option 

---

You're my idol! I could eat salmon for just about every meal!

-Liz

---

Get yourself round - I've plenty in at the moment 

rinemb - Posted - 12/17/2020:  07:05:00

Last couple of days, we have been eating on a pot of refrigerator/freezer cleanout.
I cut up some failing celery, carrot, and onion, into the pot. some bricks of chicken bullion soaked in hot water, into the pot. A few slimy white wursts, into the pot. Thawed a couple of dark sausages, removed skin, browned in skillet (turned out they were blood wursts), into the pot. a frozen sandwich bag of chopped parsley from garden, into the pot. Toward the end a spoon full of vegeta, into the pot, and added a old open bag of soup noodles, into the pot. For a side, took some staling hearty bread and sliced thick, buttered, sprinkle of S&P and smoked paprika, and toasted under the broiler.
Brad

STUD - Posted - 12/18/2020:  16:49:47

Braised short ribs and potatoes, baked acorn squash on the side.

bubbalouie - Posted - 12/18/2020:  17:24:39

We do squash a couple times a week. Acorns & sweet potato squash grown locally. There's one called Delicata that's really good too. You can eat the skin.

Split em in half, scoop out the seeds with a spoon & add S & P , butter & maple syrup or brown sugar in a pinch. 

Terry makes killer spaghetti sauce & it's great on spaghetti squash.  I never thought I would say that!

I remember when it was a hippy fad! " Oh, it's just like real spaghetti you just scoop it out!"

No it's Not. But it IS really good!  We get a good sized one & scoop & bake it like above. Then fill it with sauce, sprinkle it with grated cheese & put it under the broiler to melt the cheese. We eat it right outta the boat!

Wet Spaniel - Posted - 12/19/2020:  00:52:57

quote:

---

Originally posted by figmo59

quote:

---

Originally posted by Wet Spaniel

It’ll be dinner in a week or so. I shot myself in the foot by asking on social media if my friends wanted a side of salmon smoking for Xmas- I usually get a couple of requests.... this year I got 14!



I bottled at the thought of filleting 7 salmon so I took the easy option 

---

You're my idol! I could eat salmon for just about every meal!

-Liz

---

Just going to pull the first 9 sides out of the smoker - boy am I fed up with the sight of fish!

 

STUD - Posted - 12/19/2020:  03:50:28

Al Here...

I'm right there with ya Jonty...

Ah little salmon goes ah long ways... :0/

STUD - Posted - 12/19/2020:  03:53:58

How ever...
If I do have it I want it heavenly smokes n ah little bit on the dryer side..on crackers n cheese..n other garnishments..
Liz has ah bunch of real good rubs fer it too..

Wet Spaniel - Posted - 12/19/2020:  06:24:29

quote:

---

Originally posted by figmo59

How ever...

If I do have it I want it heavenly smokes n ah little bit on the dryer side..on crackers n cheese..n other garnishments..

Liz has ah bunch of real good rubs fer it too..

---

I prefer it hot smoked and heavy too Al.  This is cured in salt then cold smoked at around 40 Fahrenheit - not my cup,of tea but it's popular 

Brian T - Posted - 12/19/2020:  14:13:11

Genuine 100% Canadian Maple syrup, some Cdn rye whiskey, some S&P.
Cut the salmon into pieces, maybe golf ball size, no bigger. Marinate overnight.
Smoke with west coast alder for a few hours the next day. Need 200F+ to dry it out.
Salmon candy. "Fraser River chickens", if you catch my drift. "Trunk fish."

Tonight, I try to build chicken cordon bleu.
I have the chicken, the gruyere cheese and the ham that I can thin slice.
I have the eggs, milk and fresh cornflakes to smash for the coating.

STUD - Posted - 12/19/2020:  16:51:34

A homemade pizza w. sausage, salami, bell and hot peppers:

 

Wet Spaniel - Posted - 12/19/2020:  17:04:40

First attempt at a calzone- using the left overs from fridays pizza night - kids loved it!!

 

1935tb-11 - Posted - 12/19/2020:  17:21:06

tonite it is meatball subs from little vitos pizza,,,, devine !!!!!

Wet Spaniel - Posted - 12/19/2020:  17:53:57

quote:

---

Originally posted by 1935tb-11

tonite it is meatball subs from little vitos pizza,,,, devine !!!!!

---

If I bring the beers Terry, wil you order me two subs please ?

1935tb-11 - Posted - 12/19/2020:  18:13:43

quote:

---

Originally posted by Wet Spaniel

quote:

---

Originally posted by 1935tb-11

tonite it is meatball subs from little vitos pizza,,,, devine !!!!!

---

If I bring the beers Terry, wil you order me two subs please ?

---

no problemo  paison !!!!!

bubbalouie - Posted - 12/19/2020:  18:45:43

We had pizza last night too! With Terry's sourdough crust. I have pics on my new phone but don't know how to post them here.

Jonty Tell me more about your smoker. I have the Primo & have never tried fish in it. Does your rig pick up the fishy smell & would it transfer to other cooks? I'd be worried my next brisket might taste off.

The only low temp smokes I've tried were cheese (I know you're not a fan) & almonds.

Big Chief smokers are cheap enough here & if i was smoking fish I'd look into one,

My Buddies Wife used to smoke all the rainbows we caught ice fishing in a Chief smoker. Shed pull out a bag of them at a party & they would just disappear, 

Edited by - bubbalouie on 12/19/2020 18:48:42

Wet Spaniel - Posted - 12/20/2020:  08:32:35

quote:

---

Originally posted by bubbalouie

We had pizza last night too! With Terry's sourdough crust. I have pics on my new phone but don't know how to post them here.

Jonty Tell me more about your smoker. I have the Primo & have never tried fish in it. Does your rig pick up the fishy smell & would it transfer to other cooks? I'd be worried my next brisket might taste off.

The only low temp smokes I've tried were cheese (I know you're not a fan) & almonds.

Big Chief smokers are cheap enough here & if i was smoking fish I'd look into one,

My Buddies Wife used to smoke all the rainbows we caught ice fishing in a Chief smoker. Shed pull out a bag of them at a party & they would just disappear, 

 

---

Bob, I like cheese, and love cold smoked cheese - it's only when it's cooked/melted that I can't stand the taste!  My smoker is a char broil electric smoker - smokers are few nd far between here so choice is limited.  I'd love to make my own reverse flow offset, but I'm waiting for figmo to come over and weld it for me.

The smoker doesn't take my fishy taint from the salmon, I both hot and cold smoke fish in it and I've never picked up any flavourbtransfer onto meat, I just put the racks through the dishwasher when I'm done.  If you look at the bottom of the smoker picture you will see a little 'maze' with sawdust in it, for cold smoking I use that rather than the smoker element and wood chip box, the dust smoulders for about 12 hours with no temperature increase at all, you could (and I have) use it in a cardboard box - I think the nearest similar thing I've seen in North America is called the Amaze ng amps which does a similar job.

Wet Spaniel - Posted - 12/20/2020:  08:37:52

Full Xmas dinner today at a friends B&B - trying to support a local business. Turkey, stiffing, pig in blanket. bread sauce, parsnip mash with horseradish, spt]routs, carrots roast potato (in goose fat) and mashed potato. Couple of glasses of wine and a 20 minute waddle home with the dog. I’m ready for a nap now.

 

slammer - Posted - 12/20/2020:  09:17:12

Wow, That plate looks Amazing Jonty !!! The goose fat roasted taters look amazing.....I had to zoom in!!! There is nothing on that plate I wouldn’t love I’m sure, but I have to ask..........WTF is bread sauce ??? The place setting looks amazing too !!!
Enjoy your nap !!! Well deserved!!!
Slammer!!!

STUD - Posted - 12/20/2020:  10:21:20

quote:

---

Originally posted by Wet Spaniel

quote:

---

Originally posted by bubbalouie

We had pizza last night too! With Terry's sourdough crust. I have pics on my new phone but don't know how to post them here.

Jonty Tell me more about your smoker. I have the Primo & have never tried fish in it. Does your rig pick up the fishy smell & would it transfer to other cooks? I'd be worried my next brisket might taste off.

The only low temp smokes I've tried were cheese (I know you're not a fan) & almonds.

Big Chief smokers are cheap enough here & if i was smoking fish I'd look into one,

My Buddies Wife used to smoke all the rainbows we caught ice fishing in a Chief smoker. Shed pull out a bag of them at a party & they would just disappear, 

 

---

Bob, I like cheese, and love cold smoked cheese - it's only when it's cooked/melted that I can't stand the taste!  My smoker is a char broil electric smoker - smokers are few nd far between here so choice is limited.  I'd love to make my own reverse flow offset, but I'm waiting for figmo to come over and weld it for me.

The smoker doesn't take my fishy taint from the salmon, I both hot and cold smoke fish in it and I've never picked up any flavourbtransfer onto meat, I just put the racks through the dishwasher when I'm done.  If you look at the bottom of the smoker picture you will see a little 'maze' with sawdust in it, for cold smoking I use that rather than the smoker element and wood chip box, the dust smoulders for about 12 hours with no temperature increase at all, you could (and I have) use it in a cardboard box - I think the nearest similar thing I've seen in North America is called the Amaze ng amps which does a similar job.

---

I'll smoke yer welder fer ya.... ;0)

Wet Spaniel - Posted - 12/20/2020:  11:32:06

quote:

---

Originally posted by slammer

Wow, That plate looks Amazing Jonty !!! The goose fat roasted taters look amazing.....I had to zoom in!!! There is nothing on that plate I wouldn’t love I’m sure, but I have to ask..........WTF is bread sauce ??? The place setting looks amazing too !!!

Enjoy your nap !!! Well deserved!!!

Slammer!!!

---

Dale,  (I've just woke up ) the bread sauce is just south of the sausage and the stuffing ball. It's a thick sauce made with milk, butter, cloves and thickened with breadcrumbs - quite a traditional accompaniment to a Christmas dinner here.

Wet Spaniel - Posted - 12/20/2020:  11:32:39

quote:

---

Originally posted by figmo59

quote:

---

Originally posted by Wet Spaniel

quote:

---

Originally posted by bubbalouie

We had pizza last night too! With Terry's sourdough crust. I have pics on my new phone but don't know how to post them here.

Jonty Tell me more about your smoker. I have the Primo & have never tried fish in it. Does your rig pick up the fishy smell & would it transfer to other cooks? I'd be worried my next brisket might taste off.

The only low temp smokes I've tried were cheese (I know you're not a fan) & almonds.

Big Chief smokers are cheap enough here & if i was smoking fish I'd look into one,

My Buddies Wife used to smoke all the rainbows we caught ice fishing in a Chief smoker. Shed pull out a bag of them at a party & they would just disappear, 

 

---

Bob, I like cheese, and love cold smoked cheese - it's only when it's cooked/melted that I can't stand the taste!  My smoker is a char broil electric smoker - smokers are few nd far between here so choice is limited.  I'd love to make my own reverse flow offset, but I'm waiting for figmo to come over and weld it for me.

The smoker doesn't take my fishy taint from the salmon, I both hot and cold smoke fish in it and I've never picked up any flavourbtransfer onto meat, I just put the racks through the dishwasher when I'm done.  If you look at the bottom of the smoker picture you will see a little 'maze' with sawdust in it, for cold smoking I use that rather than the smoker element and wood chip box, the dust smoulders for about 12 hours with no temperature increase at all, you could (and I have) use it in a cardboard box - I think the nearest similar thing I've seen in North America is called the Amaze ng amps which does a similar job.

---

I'll smoke yer welder fer ya.... ;0)

---

You probably would too 

slammer - Posted - 12/20/2020:  14:30:42

Thanks Jonty, that bread sauce is a new one to me and never heard of it. Gonna have to do some research on that and give it a go. Sounds too interesting not to. Hope it turns out better than my Yorkshire hockey pucks!!
Slammer!!!

bubbalouie - Posted - 12/20/2020:  16:22:49

I like the idea of that piped swirl of mashed potatoes with the gravy well in the middle! Yum!

We're having round 2 of my KFC copycat recipe! I added a scant teaspoon of the dreaded MSG this time.

There are a LOT of spices like a cup & 2 cups of flour in the mix. I've got some nice skinless, boneless chicken breasts,

They turn out with a nice crispy crust when I spray them with Pam olive oil & bake them in the oven.

Wet Spaniel - Posted - 12/20/2020:  22:29:48

quote:

---

Originally posted by slammer

Thanks Jonty, that bread sauce is a new one to me and never heard of it. Gonna have to do some research on that and give it a go. Sounds too interesting not to. Hope it turns out better than my Yorkshire hockey pucks!!

Slammer!!!

---

I'm sure round two of your Yorkshire pucks will be much better than round one Dale!  Bread sauce is good, but not so good that' I'd go out of my way to make it at home - if you know what I mean.

Remsleep - Posted - 12/21/2020:  06:07:24

This will be the first year in 20 that we haven’t been in the UK for Xmas, and I have to admit I’ll miss having Xmas lunch with my in-laws. But Jonty’s right about the bread sauce: traditional but not particularly special. Give me gravy, thanks. This year we will have the traditional Xmas meal of my side of the family - Chinese food, but take out rather than dine-in.

STUD - Posted - 12/22/2020:  04:51:18

Steak and Pommes Anna:

Wet Spaniel - Posted - 12/22/2020:  04:57:58

quote:

---

Originally posted by Remsleep

This will be the first year in 20 that we haven’t been in the UK for Xmas, and I have to admit I’ll miss having Xmas lunch with my in-laws. But Jonty’s right about the bread sauce: traditional but not particularly special. Give me gravy, thanks. This year we will have the traditional Xmas meal of my side of the family - Chinese food, but take out rather than dine-in.

---

I think you should eat in we just watched 'A Christmas Story' last night - this scene always cracks me up

Christmas Story Link

Which part of the UK do you visit when you come over for Xmas?

Wet Spaniel - Posted - 12/22/2020:  04:59:11

quote:

---

Originally posted by figmo59

Steak and Pommes Anna:

---

Pommes Anna - vey cosmopolitan!  That steak looks amazing.

1935tb-11 - Posted - 12/22/2020:  05:03:29

tonite it is spaghetti with meat,garlic,roasted tomato sauce,, salad and garlic sour dough bread.

STUD - Posted - 12/22/2020:  05:03:36

Jonty...
You dirty Bird.... ;0)

1935tb-11 - Posted - 12/22/2020:  05:15:30

quote:

---

Originally posted by figmo59

Steak and Pommes Anna:

---

are those idaho or yukon gold spuds fig ?    i use yukon gold in mine and just a faint sprinkle of powered ranch dressing mix...just a touch is all. and shread a block of baby swiss for layering.

Edited by - 1935tb-11 on 12/22/2020 05:16:52

1935tb-11 - Posted - 12/22/2020:  05:18:14

quote:

---

Originally posted by figmo59

Jonty...

You dirty Bird.... ;0)

---

fa ra ra ra ra ra ra ra ra 

STUD - Posted - 12/22/2020:  05:30:24

Terry:
They're just basic white potatoes sliced thin with a mandoline. I just used salt and pepper and butter this time; sometimes I use garlic and parmesan cheese.
Liz

rinemb - Posted - 12/22/2020:  05:42:33

Jonty and Figgy's pics both make my hungry.

Two nights ago I took a thawed out pork tenderloin, coated in S&P, and sous vide'd it to 130*F in a bag with a couple of big sprigs of fresh of home grown rosemary.
Then while searing it to finish in hot CI skillet, I made a skillet sauce of the drippings and bits with minced shallot, minced garlic, and butter, and red wine, then reduced it. served it with Alsacien noodles, and peas.

Next time I will sous vide the tenderloin to about 125 or so, then sear it more. We want some pink in there. (no pics, sorry) Brad

Brian T - Posted - 12/23/2020:  12:27:16

I'll be dining with Heidi cat tonight. She gets 1/3 of a can of chunk tuna (canned in water)
and I will make up curried tuna on toast. Probably one of the most disgusting-looking
tropical dinners I can create. The curry goes a bit slime-green. You can't tell if it's fit to eat or not.

kg4muc - Posted - 12/23/2020:  13:41:46

Christmas cooking has started here. Looks like a huge ham is next.  I've already eaten too many cookies and fudge but the oatmeal raisin cookies I can't seem to pass up!   Merry Christmas to all!

banjo bill-e - Posted - 12/23/2020:  15:40:26

It's not worth a photo, but man the house smells good right now! Lentil soup with onions and lots of Italian Sausage, and a crusty baguette on the side. Just in time for this cold snap.

slammer - Posted - 12/23/2020:  17:52:27

Bill, I think we’re gonna need the recipe for that soup !!! Ever notice, the older ya get, the more ya appreciate soup!!! Lentils, onions and Italian sausage.......how can ya go wrong??? Thanks in advance!!!
Slammer!!!