Not seen one of these on here so, just for fun What did you last make. This was tonight's, inspired by Rick stein [upl-image-preview url=https://i.imgur.com/Z9G1RgW.jpeg] [upl-image-preview url=https://i.imgur.com/gcthImI.jpeg]

We’re both vegan but managed to find some fantastic cook books: Griddled asparagus with garlic white bean purée on sourdough Then Roast celeriac and walnut pesto with porcini red wine lentils and spring greens. Delicious! [URL=https://i.imgur.com/SGzKx0o.jpg][IMG]https://i.imgur.com/SGzKx0o.jpg[/IMG][/URL] [URL=https://i.imgur.com/lguibe1.jpg][IMG]https://i.imgur.com/lguibe1.jpg[/IMG][/URL]

We are fans of Ottolenghi. Made Noodle Salad with vegetables and Peanuts last night. https://imgur.com/a/hi5Pv81 **Organic Greek Soy Joghurt** https://i.imgur.com/O90xLoQ.jpg

Sundays offering, paella Valencian [upl-image-preview url=https://i.imgur.com/kXZLLBI.jpeg]

Todays offering Catalan hooked beans with spiced cod. (substituted borlotti beans) [upl-image-preview url=https://i.imgur.com/5e2AuMI.jpeg]

Chicken satay with home-made marinade and sauce, grilled on coals. Disappeared very quickly.

Peanut butter and chocolate chip cookies…No picture as they're all gone😋 As I'm retired but my other half is not, I'm the designated head chef and bottle washer so I do virtually all the cooking. Last night was home-made steak pie, carrots, green beans and skin on buttery mash with lashings of gravy. Tonight as her in doors is having fish and even though I come from Portsmouth I hate the taste of anything that doesn't breath fresh air and lives in water except cress, I'll be tucking into my normal fall back position of beans (flavoured with a dash of chipotle paste) on toast with a sprinkle of good strong cheddar cheese on the top. Hmm… thinking about it, I just might pimp it up with a couple of strips of smoked bacon too.

Not convinced it counts as being made, but the last thing I cooked was pizza. The last thing I made was Tuesday evening when I made a "clear the odd bits" special so there was pasta and pan fried spinach gnocchi, homemade egg fried rice with spinach, peas, onion, garlic, baby corn and a few other bits along with a tomato and mozzarella sauce and then some bits of crispy bacon, chorizo and pine nuts and some mushrooms baked with a bit of red wine and soy sauce. Incredibly random but cleared bits out of the fridge and store cupboard. It all disappeared quite quickly so that's always a good sign!

@"cjbailey1"#p18673 Variety is the spice of life😁

[URL=https://i.imgur.com/2JjDiVb.jpg][IMG]https://i.imgur.com/2JjDiVb.jpg[/IMG][/URL] Fshhhh

@"Cuprajake"#p20206 do I spy a bit of quinoa in there too?!

What food did you last make

dfk41

Cuprajake I have never seen anyone carry your luck Jake

HarveyMushman

The first one I received the stone was broken in half. I think it’s just Neanderthal ‘somebody else’s problem’ shipping/handling staff.

Hopefully you can get a replacement sorted quickly and easily.

Pompeyexile

Picking mine up today but to complete my indoor/outdoor setup this arrived yesterday….

A portable halogen hob. Will be darn useful in the kitchen too, even more so now I’ve changed all my cooking pans to stainless steel. My gas stove and oven is becoming more redundant each day. Hopefully next year will refurb the cooking area in the kitchen and replace the double oven gas cooker with a built in steam/bake combi oven at eye level. But the choice out there is quite overwhelming…. Not to mention some of the prices!

MediumRoastSteam

Pompeyexile A portable halogen hob.

Do you mean induction rather than halogen? Very different things. 😊

Pompeyexile

Ooops! Yes I do. Another brain fart, but at 65 I expect nothing less😁

Uncletits

Pompeyexile what is the power rating on that?

Pompeyexile

2100W. Rated frequency 50-60Hz and transmission power <17.9dBm

Cuprajake

Made pizza in my modded Weber, still a ball ache, esp when the dough wasn’t brilliant

Pompeyexile

Well I have finally got it and as Arkwright would say, after a bit of jer…jer…jiggling stuff around I managed to find a spot for it in my already gadget laden kitchen. Put it on high for 20 minutes to season it as instructed.

Now to make the pizza dough and let it ferment in the fridge overnight and see if it as easy and as good as all the YouTube videos I have seen claim it is.

Disclaimer… if they are naff it will be the chef not the apperatus.😁

HarveyMushman

I use this for dough, easy enough to memorise too.

https://mypizzacorner.com/pizza-dough-calculator/

If you’re fermenting overnight, I find just leaving it out works well. I only use the fridge for longer ferments but don’t really bother with that these days.

My typical approach for Neapolitan is make the dough early evening, knead and leave in the bowl overnight.

Ball up the dough around midday to make pizzas around 6pm. Always cover the dough otherwise you get a skin on it. You can use oil but I don’t like adding oil to the dough really.

If you do want to use the fridge, take the balls out about 4 hours before you plan to use them otherwise they’ll be difficult to stretch out and will shrink back down.

Cuprajake

HarveyMushman I didn’t make it

I sent the instructions to the Mrs, got home to a blob of hard dough🤣 not even risen

Then found out we had no semolina flour to put on the peel. 🤯😭

MediumRoastSteam

Cuprajake Then found out we had no semolina flour to put on the peel.

Well… you have already shown us the Niche can grind green coffee… next time, grind some pasta?

(Disclaimer: I’m joking. Please don’t get any ideas.) 😉

MacPhisto

I typically use the overnight levain recipe from Ken Forkish’s “Flour, Water, Salt, Yeast.” I’m not sure how many hundred pizzas I’ve made with that recipe, but if you like using a sourdough starter, it’s excellent. Needs at least an six hours in the fridge, but 2-3 days is probably better. Nothing like torturing a sourdough starter for a couple of days to bring out the best flavors and textures. Basic schedule is mix dough in evening, give it three or four folds, leave out overnight, shape in the morning, pop in fridge for 6 hours to 3 days. Take out about 45 minutes before baking.

Harvey’s recipe above looks almost identical to what I use with instant yeasts. Also the warning about the strength of the flour is important. I use some pretty high protein flours for long ferments. If you have low protein flour, a long ferment breaks down the gluten too much and you get flabby dough.

HarveyMushman

Yeah that’s a great point actually!

I use Caputo Pizzeria flour and then their Semola for stretching/launching. Really easy to get hold of these days, usually even on Amazon or if you’ve got an Italian deli in your town they sometimes stock it.

Also everyone’s got a favourite tomato. Don’t fall for the British ‘San Marzano’ that some supermarkets occasionally push. Whilst it is a variety, the best ones are the ones grown in Vesuvian soil.

My favourites are La Fiammante or Casa Marrazzo. Both are low acidity and work great as a Neapolitan sauce. Strain them and just crush with your hands with a bit of seasoning.

HarveyMushman

Well, this evening is one of those where you just question if home pizza ovens are worth it…

Made some great dough, started with a brilliant garlic bread. Turned the heat down ready for the next pizza.

Stretched it out, went to launch it and the flame had blown out and the temp dropped to below 200! Pizza got stuck to the peel while waiting to warm up then the next one caught the peel on the way in and folded over.

All my fault and can’t blame the tools but when you prep everything and get it all laid out, everyone’s hungry, it’s not ideal. Serves me right for saying how amazing gas ovens are.

When it all goes well it’s really great but when it goes wrong it makes me want to never do it again 😂

Pompeyexile

Here is my first effort a simple straight forward Neopolitan. Only criticism was the underneath could have been a bit more charred, which I can rectify easily next time by adjusting the heat source lowering the top and increasing the bottom one which you can do independantly on this machine. As it was my first effort I was a bit nervous adjusting anything. Cooked at 450C and took about two to two and a half minutes and I turned the pizza thrice.

Also, need to practice stretching the dough which for me was the hardest bit, ending up with two ten inchers instead of 12 inchers, as I bottled out not wanting to make any holes.

As for the taste….Chuffin lovely!

MacPhisto

Looks great! Yes, probably need to have a warmer floor so that the top doesnt get too charred before the pie is done, but that’s just a detail. Did you press the air out of your cornicione when stretching? Seems a bit flat

Pompeyexile

Well to be honest everything I have seen on YouTube on how to stretch the dough seems to flatten the centre leaving a crust (cornicione) and I used the steering wheel method pinching the cornicione between thumb and forefinger as I turned it. I guess maybe that needs a bit more work.

MacPhisto

Pompeyexile

Nah, sound’s like you’re doing the right things on stretching the dough. See how it goes next time with a warmer floor.

Pompeyexile

MacPhisto

I’ve also come to the conclusion my dough balls were not large enough. Looking on t’web it seems for a 12″ pizza (Neopolitan) my dough balls need to be bigger. I thought at the time they seemed a bit small although exactly what weight I don’t know. So, I’m guessing they need to be about 260-280g each…what do you think?

Jony

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