Search results

Oh my bad, I completely missed the no codes for new signups. Do you know when you'll get more?

Fried rice with left over smoked short rib and an egg!

Edit: Nevermind :)

I have a Uuni 3, I love it but don't use it as much as I should: Heres 2 of my pizzas from it

It's probably worth comletely chilling the short ribs after sous vide then smoke for a few hours to bring up to temp (not going over the sous vide temp) to take on some smoke and create a bark. Thats what I'm planning to do with a piece of Pork Collar that I've got in the water bath right now.

This is a decent price atm, free chimney starter too: https://www.riversidegardencentre.co.uk/limited-edition-weberr-master-touchr-gbsr-57cm-red.html

Morrisons sell their own brand Maple butter for £1.80

I also have the same and the gas makes it effortless. It's such a good piece of kit for the price.

Made some pizzas on my Uuni 3. My dough still needs work but it was still very good.

I've found that Babish takes a lot of 'inspiration' from Seriouseats. Kenji in particular.

£25 worth of sushi? :D. It is really good though I often stop there, my favourite is the salmon/tempura crunch

We're doing the same thing this September for 16 nights. Planning on doing the above route but obviously reducing nights etc. Definitely seems the better way round to do it. I just need to work out the itinary. 100% want to do San Diago and the Mrs wants to go to the Zoo!

The one in Box Park looks fairly decent, never been mind but looks good. It's called Black Bear Burger

With those chilis I'd recommend making this: http://www.seriouseats.com/recipes/2011/11/real-texas-chili-con-carne.html I made the pressure cooker version last night. It's my favourite chili recipe.

Cheers for the comments. Yeah I like working with a higher hydration when working with sourdough. I think a higher hydration and a higher cooking temp would be good. I would have liked to do a longer cold ferment rather than room temp but I didn' have the time unfortunately. I was playing...

Had a second attempt at making Pizza. Also first time using the Gas Burner for the Uuni 3. Dough was a lot better than my first attempt, dough recipe was: 20h Ferment 75F 100% Flour 1200 62.5% Water 750 3% Salt 36 0.05 Fresh Yeast 0.6 Got a couple of crappy pictures (in a rush to serve...

Planning to do a Westcoast drive this year, just need to set some dates so I can get bits booked. I haven't got a lot planned atm but I'm doing the usual trip LAX,LAS, San Francisco, San Diego etc. What time of year do you feel is best to go? Just looking for some personal opinions. Cheers

Where do you get your tomatillos and Chilis from for this recipe, in my area they are quite hard to find. Been wanting to make this for a while now Cheers

If I was ever going to do a roulade, I'd probably make this: http://www.seriouseats.com/recipes/2013/11/turkey-porchetta-food-lab-recipe.html

Sounds like I'm going to have to try Kanada-ya when I'm in London in January!