- Thread starter
- #41
Ooo.. that sounds great. I'd say you found yourself a keeper for sure.!
What's Cooking 2017
- Thread starter Shave_Rat
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Ooo.. that sounds great. I'd say you found yourself a keeper for sure.!
She's let me hang around for over thirty years now, i think it's to spite her family...
dave
dave
- Thread starter
- #43
I would say either she thinks you are also a keeper, or she has a *LOT* of spite to work through.
I would say either she thinks you are also a keeper, or she has a *LOT* of spite to work through.
Is Dave married to a Latina?
I would say either she thinks you are also a keeper, or she has a *LOT* of spite to work through.
Two black sheep from very different backgrounds, you have to stand/work together, so far so good, so very very good!
Is Dave married to a Latina?
Very diverse background but haven't come across any Latin roots... yet. Our daughter is the history geek and if there're any Latin roots to be found she'll be the one to find them. Little to be found on my side but her mom's another story.
dave
Turkey burgers mixed with exactly the perfect amount of chorizo. 
Fresh garden tomatoes, etc. I like to roll them in a ball, place them on the grill for a minute or two then smash flat.
Fresh garden tomatoes, etc. I like to roll them in a ball, place them on the grill for a minute or two then smash flat.
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It will be curry tonight as we still have a ton of spices to use up, and the missus will be cooking her famous rendang later today which will do us Sunday and Monday. Her mother was from West Sumatra where the dish originated so she and her sisters all cook a pretty decent rendang - lots of red chillies, fresh coconut and long slow cooking. She has scuttled off to Little India to get the chillies and coconut...
Turkey burgers mixed with exactly the perfect amount of chorizo.
View attachment 716481
Yum, that burger looks ready for me to steal off you. Crinkle cut chips as well.
I have tried to make a Indonesian Rendang but have not quite nailed it. Enjoy.
Yum, that burger looks ready for me to steal off you. Crinkle cut chips as well.
I have tried to make a Indonesian Rendang but have not quite nailed it. Enjoy.
You need bags of time, and be prepared to use what seems way too much chillies. I can't give you the exact recipe she uses as I don't think it's written down anywhere, she just knows it, but for 1 kg meat, she will use 1 kg red chillies and about the same of shallots. 1 fresh coconut, scrape out the flesh and squeeze all the milk from it. I am pretty sure she uses cumin and coriander, and plenty of salt. The secret ingredient is turmeric leaves - grown on the balcony here! - and then cook it real slow for a good 5 - 6 hours.
Continuing kitchen experiments: cheese souffle. One hasn't risen as well as the other but the flavour was spot on.
- Thread starter
- #51
They both look like they puffed enough to call them a success though.
Five six hours of torture with the wonderful aromas teasing the senses. Sounds terrific!
dave
Mushroom, onion, ricotta stuffed ravioli. 00 flour and 20% semolina. Thin sheet of pasta so not to make the ravioli too thick. 7 of 9 on the Atlas. what we didn't eat went into the freezer for another couple of meals.
That looks great Mike!
Do you find adding semolina changes the workability of dough at all?
Are you hand forming the ravioli's, that's a very impressive tray full!
dave
Do you find adding semolina changes the workability of dough at all?
Are you hand forming the ravioli's, that's a very impressive tray full!
dave
Thanks mate! They were both quite light and airy, I think maybe another couple of minutes cokking might have been called for - I will keep practising...
It's now 10.10 here and she has been cooking since 09.00. I may have to go out as the smell is driving me mad with hunger!
The typo 00 and semolina make it easier to get thinner sheets of pasta. I have a couple of ravioli molds. The one I used today helps make a lot of small ones very quickly. A crazy brilliant idea. 96 ravioli and probably used about 1 and 1/2 eggs worth of pasta. I.e., lots left over to make some more maybe pappardelle with some form of ragu.
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That is ingenious Mike! We've always done mega handformed squares, rustic charm but what a hassle. Thanks for posting the video, slack jawed!
And i'll give the 20% addition of semolina flour(?) a go, the last/thinnest setting on our machine can be a little troublesome to crank through.
dave
And i'll give the 20% addition of semolina flour(?) a go, the last/thinnest setting on our machine can be a little troublesome to crank through.
dave
Meatloaf made with left over ground xmas ham & beef. Carrots, garlic, onion, herb, worcestershire sauce, bread crumbs, grated carrot, parsley & eggs.
That would make fine sandwiches
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