Dubstepforum.com

icanicant wrote:

test recordings wrote:I just thought:

I can use sourdough to make dumplings for stews instead of having to fuck about with the oven baking bread! Norfolk dumplings ftw

How do you do dumplings?
I just mix flour and butter and flavorings normally. These Bread ones intrigue me

That is what dumplings are but if you make sourdough it makes it more nutritious, removes phytic acid and breaks down the gluten... basically an all-round winner.

Naan Bread wrote:Also, does anyone here have any experience with home made yoghurt?

Yeah, I've made yoghurt and kefir (alcoholic yoghurt). It's piss easy, all you do add a bit (a table/big spoon) of either to some mammal's milk (camel, anyone?) or soya milk and wait 24 hours.

I recommend kefir over yoghurt because it has a complex symbiotic colony of bacteria that make it more effective at converting the milk and more effective as a probiotic (kefir not only eats all the left-over food in your gut like yoghurt does but it also repopulates your intestines with useful bacteria which yoghurt doesn't do). You can buy kefir off ebay and I've had about 4 different batches though now I only use the 'water' type (also known as 'tibicos', you can convert the 'milk' type to the 'water' type but not the other way around, I think) because I'm not drinking milk generally and I like the light, refreshing alcoholic beverage it produces.

You'll never have to buy yoghurt again, just put some of the old batch in the new one. It also works better if you quickly heat the milk to boiling then IMMEDIATELY take it off the heat (breaks down protein chains to assist yours and the bacteria culture's digestion), add yoghurt/kefir starter and leave it to cool in a container with a loose lid (I use beetroot jars because they tend to be quite big, no plastic taint, strong/easily reusable and easy to clean). After 24 hours (or less depending on how you like it, wouldn't do it much more though) seal it and put in the fridge. If you want Greek yoghurt you've got to strain a batch of yoghurt with cheese cloth/muslin which is an arse.

For anyone who likes a nice hearty soup for the winter months.

- Chorizo
- Lentils
- Chicken Stock
- Celery
- Potatoes
- Onions
- Carrots
- Paprika for seasoning.

Shove the lentils in boiling water and let them cook. Skin and chop some potatoes up and boil them up. Cook the onions, and then chuck in the carrots and celery. Chuck in the potatoes, and chorizo, then when they've all cooked add the chicken stock and paprika. Let some of the water boil away, add lentils (and any water left in the pot), let it all simmer for a while and absorb all the stock. Wait until it's a bit thick.

Serve with olive oil and bread.

Easy, cheap, and filling.

Gonna do it then. Read enough recipes that all suggest the same thing and now also have a ninja seal of approval. It also seems so easy: it's like a magic trick, milk goes in and then poof yoghurt.

Some people advice using a thermometer while heating the milk. Is this necessary?

Naan Bread wrote:Gonna do it then. Read enough recipes that all suggest the same thing and now also have a ninja seal of approval. It also seems so easy: it's like a magic trick, milk goes in and then poof yoghurt.

Some people advice using a thermometer while heating the milk. Is this necessary?

No? Just watch it and when it boils take it off! The bacteria produce their own nutrients better as well as retaining what's left so it's better that way... you might want to wait a little for the milk to cool, though, don't want to drown the starter...

hayze99 wrote:For anyone who likes a nice hearty soup for the winter months.

- Chorizo
- Lentils
- Chicken Stock
- Celery
- Potatoes
- Onions
- Carrots
- Paprika for seasoning.

Shove the lentils in boiling water and let them cook. Skin and chop some potatoes up and boil them up. Cook the onions, and then chuck in the carrots and celery. Chuck in the potatoes, and chorizo, then when they've all cooked add the chicken stock and paprika. Let some of the water boil away, add lentils (and any water left in the pot), let it all simmer for a while and absorb all the stock. Wait until it's a bit thick.

Serve with olive oil and bread.

Easy, cheap, and filling.

Sounds nice! Why not just throw everything in to one pot though? I always do it and it works fine...

got a bit of tuna steak left. anyone got any interesting suggestions?

icanicant wrote:got a bit of tuna steak left. anyone got any interesting suggestions?

add mayo on top

icanicant wrote:got a bit of tuna steak left. anyone got any interesting suggestions?

rub it w/ mustard, fresh rosemary, s & p, grill it

Electric_Head wrote:I made a delicious Spinach, Feta and Ham Pie for supper last night.

Very basic but tasty recipe.

Hook it up with directions to this! This looks delicious man....

Well Done

it`s soo simple

about 700g or so of hand ripped spinach(not too small or the pie just flops)
3 blocks of feta(no idea how much)
a sachet of tomato paste ±100ml I think
garlic
packet of bacon(chopped up)

Defrost the puff pastry and lay flat on the tray
preheat the ingredients to facilitate the coating of the ingredients with the tomato paste
don`t cook anything, just heat up to allow tomato paste to thin out
preheat oven to 180C

Neatly lay warmed ingredients onto puff pastry and roll pastry being sure to press all openings closed .
Cook in oven until it looks browned like the image.

Let it cool for a few minutes because it comes out of the oven really hot

icanicant wrote:got a bit of tuna steak left. anyone got any interesting suggestions?

Hard to go wrong with the classic seared + peppercorn sauce or some wasabi type thing.

Also horseradish, ginger, sesame seeds or fennel ( a bit subjective.)

Seared tuna with any sort of cream based sauce is awesome.

Or other sauces like salsa verde, chimichurri or a soy based thing.

Home made salsa also goes well with tuna

I made burgers.

Started off with mince, red onion, garlic, sun dried tomatos and egg yolk into the patties;



Dry fried for a couple of seconds each side in a smoking hot pan to seal them, then baked in the oven for about 7mins to cook through;



Served with cheese, tomato, spinach & jalapenos;



And eaten;

nice one
i made chicken francaise and it tasted awful, despite careful following of directions
i feel like a fucking failure

Electric_Head wrote:it`s soo simple

about 700g or so of hand ripped spinach(not too small or the pie just flops)
3 blocks of feta(no idea how much)
a sachet of tomato paste ±100ml I think
garlic
packet of bacon(chopped up)

Defrost the puff pastry and lay flat on the tray
preheat the ingredients to facilitate the coating of the ingredients with the tomato paste
don`t cook anything, just heat up to allow tomato paste to thin out
preheat oven to 180C

Neatly lay warmed ingredients onto puff pastry and roll pastry being sure to press all openings closed .
Cook in oven until it looks browned like the image.

Let it cool for a few minutes because it comes out of the oven really hot

I'll buy the ingredients needed and try this out sometime later. Probably post it up too when the time comes. Thanks man.

@Wub your burger looks dank.

daeMTHAFKNkim wrote:@Wub your burger looks dank.

Does that mean good?

wub wrote:

daeMTHAFKNkim wrote:@Wub your burger looks dank.

Does that mean good?

Yeah. Not a familiar term for you? Looks amazing. Idk people use the word dank for bud all the time in the U.S and it's pretty much used as another word for incredible/delicious/amazing

daeMTHAFKNkim wrote:Looks amazing. Idk people use the word dank for bud all the time in the U.S and it's pretty much used as another word for incredible/delicious/amazing

Ah wicked, thanks man

Homemade Talisker ice cream.

Just sayin.


@ Wub, did you have to do some Pink Panther style jaw stretching to actually get that thing in you gob? It looks buff!

Made lemon and aubergine rissoto this evening. Nice, but a serious mission - two hours in the kitchen.

Naan Bread wrote:Made lemon and aubergine rissoto this evening. Nice, but a serious mission - two hours in the kitchen.

the labor always pays off for good risotto