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  • EADD Moderators: axe battler | Pissed_and_messed

What Are You Munching On? V2. Stimulants, pizza and Gatorade

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I really like broccoli soup, usually have it with some stilton stirred in but that apple recipe sounds inviting. I'll give it a go.



Question about pasta - have you made it from scratch before? A J. Oliver recipe suggests 400g flour to 12 eggs, I thought that a bit much on the egg front. Any tips, recipes etc?

Fancy doing my own ravioli.





CAT I got the boning knife sorted, no idea what brand but it's sharp as fuck in a scary way and does that breast plate area easily for spatchcock etc :D
 
Blue cheese would work lovely with it but Mr Bear isn't a fan so went with a flavored oil instead.

I've made my own pasta a few times - What I try and do is use cups for measuring (easier to remember) and you use one egg more than the cups of floor you use. 2 cups of floor to 3 eggs etc. then add some olive oil and salt (the cup measure is about 125grams of floor)

You can then either make it in the food processor with the normal blade attachment - beat the eggs with the oil, take a bit of the floor out of one cup (for when you knead the dough) - wizz the floor and then pour in the beaten eggs, when it form a ball remove and knead until it becomes elastic (about 10 mins). Leave to rest if you can (you can leave it in the fridge overnight if you wanted to make ahead) - then flatten and cut as required.

If you don't have a food processor - pour the floor onto your bench, make a well in the center and pour in your eggs, in a stirring motion incorporate the floor into the eggs (or use a bowl - doesn't make any difference just makes more dishes).

Depending on what filling your going to be using, try adding something to the dough that will work - chili, cracked black pepper, herbs etc

If you don't have a pasta machine then cut your dough into workable sizes and keep the rest covered to stop it drying out.

(not sure why my browser opened this page today on my phone - after reading thecats post about ratios, 1-1 is the best ratio, sometimes I add extra egg to make it a bit richer but it's not necessary. I didn't explain that very well in this post, but made sense to me at the time :D)
 
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koneko said:
^
I really like broccoli soup, usually have it with some stilton stirred in but that apple recipe sounds inviting. I'll give it a go.



Question about pasta - have you made it from scratch before? A J. Oliver recipe suggests 400g flour to 12 eggs, I thought that a bit much on the egg front. Any tips, recipes etc?

Fancy doing my own ravioli.





CAT I got the boning knife sorted, no idea what brand but it's sharp as fuck in a scary way and does that breast plate area easily for spatchcock etc :D
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That is a LOT of egg, one egg per 100g of flour is more normal. Where did you read 12 for 400g? 500g flour, 5 eggs, a couple of egg yolks if you want to enrich it a little, a good pinch of salt and a drizzle of olive oil is a good basic recipe to start with. That will serve 4 as a main course if you are having a starter, you might want to increase to 1.5x recipe if you are greedy (like me) and eating a single plate. The key to making good pasta is simply to make sure you knead it enough and fold and roll a few times on the thickest setting of the pasta machine to activate the gluten and give it strength/structure and that lovely smooth slippery texture. Rolling can be a bit messy when you're not used to it but after a couple of tries it's easy if your dough is good.

Good work on the knife!
 
One egg more than cups of flour makes no sense to me as that would mean the ratio of eggs to flour could be anywhere between 2:1 and as good as 1:1, which are both within a sensible range but the idea of a recipe is that it produces a consistent result.


It's worth mentioning that the flour MUST be of the 00 type.
 
Burger and beer for lunch. Not my own work but it looks so delicious I had to take a pic :)

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Tonights dinner to be shared with friends. Originally i was going to do a warm duck salad but its too bloody hot here today so I opted for cold Asian spicy duck in plum sauce salad. I am thinking my friends will enjoy this :) Especially with some nice pinot noir.

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I would demolish that in heartbeat - mind you, all of your food looks amazing.

My local supermarket was selling ducks for about 9 AUD - had one sitting in my freezer for a few months now. I don't trust myself around knives or ovens today so it will wait.
 
Bearlove said:
I would demolish that in heartbeat - mind you, all of your food looks amazing.

My local supermarket was selling ducks for about 9 AUD - had one sitting in my freezer for a few months now. I don't trust myself around knives or ovens today so it will wait.
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I love duck. Its probably my favourite meat but i dont cook it enough. These were free range organic ducks i got from a local poultry specialist. $22 AUD so not cheap but really good quality. Better stop posting and get back to my friends :)

Desert is going to be cocaine.
 
Same here - I don't know why we don't cook it more often as we both love it. It's probably down to laziness - chicken breasts are trimmed, skinned and served in packs. Ducks (here) are normally sold whole so you would have to break them down, I know it would only take a few minutes but just seems like hard work.

Have a great evening
 
Well the duck salad was a hit. Bloody delicious. We are all exceptionally pissed and my mate has gone to get more cocaine. Tomorrow is gonna hurt...well maybe it will hurt..i do have a few tricks up my sleeve ;)
 
Consumer every meal you've ever posted here has looked delicious and a bit different which I like. Anywhere specific you get the recipes from?

Making squash and chilli soup as we speak but looking for something more adventurous for later.
 
Sid said:
Consumer every meal you've ever posted here has looked delicious and a bit different which I like. Anywhere specific you get the recipes from?

Making squash and chilli soup as we speak but looking for something more adventurous for later.
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Did you roast the squash first ? If not then try roasting it next time as makes a huge difference - top with sliced almonds (that you dry fry for a few mins first)
 
Spring which means the start of all the green veg (peas, beans, cabbages etc), new spuds, late spring means the start of berries.

We got offered UK asparagus the other day they're harvesting in the wye Valley already because winter has been so warm. First forced rhubarb was in this weekend from Yorkshire.
 
Sid said:
Consumer every meal you've ever posted here has looked delicious and a bit different which I like. Anywhere specific you get the recipes from?

Making squash and chilli soup as we speak but looking for something more adventurous for later.
Click to expand...
It really depends on what i am cooking. This asian duck salad was pretty easy. I just cooked the ducks (which i have been doing for years but if you have access to a decent asian shop you can just buy Chinese bbq ducks..i cant here so i have to cook them) and threw the salad together. No particular recipe required. There are plenty of recipes online on how to cook the duck. I just follow a method my sister in law taught me..she is from Hong Kong.

The Thai stuff i usually get the recipes from two books...Thai Street Food or Thai Food by David Thompson. They are anazing books. My bibles. David Thompson is an aussie that has lived on an off in Thailand for years and is regarded as the worlds best Thai cook. The Thai govt paid him to open a fine dining Thai restaurant up in Bangkok, Nahm. It is mind blowing. There is a Nahm in London too i believe. Anyway his cookbooks are just amazing. Well worth the investment if you have an interest in Thai food.
 
I went a couple of years ago just to see what Thompson could do with access to all the ingredients. It really was next level food. I had a great night and would definitely recommend the experience. I am glad i went but i will be still sticking with the street food (as Thompson does himself) as its of amazing quality and so damn cheap.

Did your dad enjoy Nahm?
 
Yeah my dad said it wasn't all its cracked up to be. Thai isn't really a cuisine that lends itself well to the fine dining environment imo, it's much better experienced rough and ready. The street food in Bangkok is indeed of the chart. Having said that I do want to check out the nah in London some time.
 
I really enjoyed it. Each dish was a really amazing example of it's type. I think we had ten courses from memory and i loved them all. Still i agree with what you are saying. I prefer to eat my Thai on the street.
 
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