Kingme - it was spicy, Thai spicy though so it was instant heat :D. We ate it and had to grab a pot of yogurt out of the fridge to ease the burn :D
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EADD what are you munching on? Not overdone like the last thread.
- Thread starter spudgun
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Kingme - it was spicy, Thai spicy though so it was instant heat :D. We ate it and had to grab a pot of yogurt out of the fridge to ease the burn :D
SummerSerenade
Bluelighter
I just ate a whole box of cherry tomatoes.
Idk man felt like I should have something healthy.
Had a bagel earlier and err... a yoghurt. Making paella for dinner though so I'm not going to starve to death yet. Well hopefully not anyway.
Idk man felt like I should have something healthy.
Had a bagel earlier and err... a yoghurt. Making paella for dinner though so I'm not going to starve to death yet. Well hopefully not anyway.
spudgun
Bluelighter
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- Dec 31, 2003
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Same as - Pizza and lasagne alone would keep me happy for a long time.
SummerSerenade
Bluelighter
Haha, yeah thought it'd be better eating some tomatoes than a tub of ice cream or something. I'm enough of a fat old man as it is eh 
I like all food, used to be a chubby teenager, could easily put weight on again probably if I hadn't realised I like drugs more. Speaking of ice cream, might have some in a min, ahh.
I like all food, used to be a chubby teenager, could easily put weight on again probably if I hadn't realised I like drugs more. Speaking of ice cream, might have some in a min, ahh.
zzz101
Bluelighter
i touched my phone in the right plce's then delicious pizza showed up at my apt.
stereo mic
Bluelighter
A champagne magnum. Yum-yum. Might eat two.
Limpet_Chicken
Bluelighter
Had some ice cream a few hours ago, but getting really hungry again. If it wasn't for the fact of having no pain meds and thus no appetite, I'd be going downstairs to cook something. I do kinda fancy some fried boletes (a mix, picked a few different species last time I went out walking) but totally CBF moving let alone cooking.
And is it just me that spotted the potential for creative puns on 'sour mustard cock'? I'd have thought many in EADD would just jump on that
IMO better see a doctor, or your other half had do, probably both now.
And is it just me that spotted the potential for creative puns on 'sour mustard cock'? I'd have thought many in EADD would just jump on that
IMO better see a doctor, or your other half had do, probably both now.
Jacket potatoes nearly ready, too nice to cook today...
Good choice, i love jacket spuds with plenty of cheese on them. I'm having chicken tikka masala and nan bread, Tesco microwave one so not expecting a great deal of it
Don't normally see you posting sweet stuff - do you have a recipe ?
Last month I was into baking - sweet = apple n pear, then messed about adding cherries /ginger
. Then savory with focaccia - was making a loaf ever other day.
SummerSerenade
Bluelighter
Oh lovely bearlove - I don't suppose you could PM me that focaccia recipe? I only ever really bake sweet stuff and keep meaning to expand into some savoury/bready items so might try a few before I return to uni.
As for today, er, I've had a bowl of soup and a bagel. Not together. No wonder I'm still losing weight, oh well, coke chick is in right?
As for today, er, I've had a bowl of soup and a bagel. Not together. No wonder I'm still losing weight, oh well, coke chick is in right?
Ill post here -
500 grms of all purpose flour (bread flour is better but not essential)
11 grams of instant yeast
310ml warm water + tblespoon ish of olive oil
tablespoon of sugar
1 tsp of salt
fresh black pepper (to taste really but say at least half a tspoon)
That's for a basic dough - you can then add chili flakes, herbs or olives or pesto or sundried tomatoes etc (I add chili flakes and oregano big pinch of both).
Take a few tablespoons of floor out of your 500grams above and a bit of the water and keep to one side.
Now simply mix everything else together either in a bowl or on the bench until you have a lump of rough dough, it will look really raggy with bits falling off etc. Push it all together into a ball as best as you can and using the floor you saved earlier dust your bench and start to knead the dough. Now using (only) the amounts you retained earlier adjust the dough - bit of water, bit of floor etc until your dough is pretty elastic and smooth (give it a poke, if it doesn't spring back - knead it a bit more). If it passes the poke test, put it in a bowl, cover it lightly (cling film that has been spread with olive oil is great) and leave it for an hour or so until its at least double in size (somewhere warm).
When 45 mins of the above hour is up - its time to make your topping
(I finely slice a load of garlic, mix that with salt, pepper, chili flakes, oregano and olive oil )
Get your dough, tip it onto a floured surface (it will deflate) so start again to knead it for about 10 mins . You will feel the texture change (it will go tough at first but then will relax again) , when it has again passed the poke test - stretch it out and put into your baking tray - 12 ish x 9 ish (if you rub the tray with a bit of oil and then dust with floor it stops it sticking).
Now, using your finger tips - poke the dough all over to make deep indentation in the surface and then pour on your toppings.
Again cover it loosely with the oiled cling film and give it time to double in size.
After the above step give it about 30 mins and put your oven on (220°C, 425°F, gas mark 7).
When the dough has doubled in size - poke it all over again with your finger tips and put in the oven.
25 mins later take it out - give it a tap, it should sound hollow (if not pop it back in for a few minutes).
Once it sounds hollow - its ready to eat.
(It sounds like a lot of work - Its not, you work for about 30 mins the rest is spent waiting for the dough to rise / bread to cook)
500 grms of all purpose flour (bread flour is better but not essential)
11 grams of instant yeast
310ml warm water + tblespoon ish of olive oil
tablespoon of sugar
1 tsp of salt
fresh black pepper (to taste really but say at least half a tspoon)
That's for a basic dough - you can then add chili flakes, herbs or olives or pesto or sundried tomatoes etc (I add chili flakes and oregano big pinch of both).
Take a few tablespoons of floor out of your 500grams above and a bit of the water and keep to one side.
Now simply mix everything else together either in a bowl or on the bench until you have a lump of rough dough, it will look really raggy with bits falling off etc. Push it all together into a ball as best as you can and using the floor you saved earlier dust your bench and start to knead the dough. Now using (only) the amounts you retained earlier adjust the dough - bit of water, bit of floor etc until your dough is pretty elastic and smooth (give it a poke, if it doesn't spring back - knead it a bit more). If it passes the poke test, put it in a bowl, cover it lightly (cling film that has been spread with olive oil is great) and leave it for an hour or so until its at least double in size (somewhere warm).
When 45 mins of the above hour is up - its time to make your topping
(I finely slice a load of garlic, mix that with salt, pepper, chili flakes, oregano and olive oil )
Get your dough, tip it onto a floured surface (it will deflate) so start again to knead it for about 10 mins . You will feel the texture change (it will go tough at first but then will relax again) , when it has again passed the poke test - stretch it out and put into your baking tray - 12 ish x 9 ish (if you rub the tray with a bit of oil and then dust with floor it stops it sticking).
Now, using your finger tips - poke the dough all over to make deep indentation in the surface and then pour on your toppings.
Again cover it loosely with the oiled cling film and give it time to double in size.
After the above step give it about 30 mins and put your oven on (220°C, 425°F, gas mark 7).
When the dough has doubled in size - poke it all over again with your finger tips and put in the oven.
25 mins later take it out - give it a tap, it should sound hollow (if not pop it back in for a few minutes).
Once it sounds hollow - its ready to eat.
(It sounds like a lot of work - Its not, you work for about 30 mins the rest is spent waiting for the dough to rise / bread to cook)
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