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PinUp wrote:microwaving bread gives it a rubbery texture though. Just turn the heat down on the toaster and do it for longer.

if you do it for 20s and get it in Asap then it wong go rubbery, you have to do it superquick
my toaster only has a time setting, not temperature

What sort of fancy toaster have you for PInUp? Temperature option?

i bought a basics toaster for like a tenner and it has temperature settings on it

not fancy lol

thats a timer, the numbers are minutes

also, my 9/11 tribute breakfast

Japan has little mini electric ovens for toast and pizza etc. Western food is shit though, especially the bread fucking hell

Terpit wrote:What sort of fancy toaster have you for PInUp? Temperature option?

Agent 47 wrote:i bought a basics toaster for like a tenner and it has temperature settings on it

not fancy lol

^Basically

Just got a cheap one from Tesco, has temperature and time settings plus a defrost mode

lloydnoise wrote:thats a timer, the numbers are minutes

no its not lol

wtf would u toast for 10 minutes without it being black

Agent 47 wrote:

lloydnoise wrote:thats a timer, the numbers are minutes

no its not lol

wtf would u toast for 10 minutes without it being black

chicken, you cook it for 60mins per kg

In a toaster?



im confused

Anyone tried making ketchup?

http://paleogrubs.com/homemade-ketchup

Ingredients
1 12 oz can tomato paste
1 cup water
2 tbsp vinegar
½ tsp salt
½ tsp curry powder
½ tsp garlic powder
This recipe makes approximately 32 oz of ketchup, or 64 1tbsp servings.

Directions
Mix all ingredients in a sauce pan and bring to boil on medium-high heat.
Reduce heat to medium-low and simmer while stirring frequently until flavors have blended. (Add more water for thinner ketchup, add less water for thicker)
Transfer to a glass jar and cool before serving.

That sounds really easy

I've made ketchup a few times, whilst it's easy to make a tomatoey sauce don't expect it to taste like a bottle of heinz.

PinUp wrote:I've made ketchup a few times, whilst it's easy to make a tomatoey sauce don't expect it to taste like a bottle of heinz.

And that's the killer - my mouth just doesn't accept red sauces that don't taste like Heinz. Does not compute.

I tried really hard to get it tasting the same but it just wasn't happening.

If you want to make a sauce at home that's better than something out of a jar go for mayonnaise, all you need is a decent blender really.

I'll try it with a load of chili so it's a viscous hot sauce. I guess you'd have to add a huge amount of sugar to get it tasting anything like normal ketchup

been thinking about going for a larger bird lately, maybe a turkey

do u guys like bigger birds? heard goose can be great

any tips on technique for the bigger bird

cheers in advance xoxo

Agent 47 wrote:been thinking about going for a larger bird lately, maybe a turkey

do u guys like bigger birds? heard goose can be great

any tips on technique for the bigger bird

cheers in advance xoxo

Turkey - cook it upside down then flip it at the last minute to carve, keeps the meat moist as the juices flow down.

Chicken - put the roasting dish in the oven for 20mins before hand, then when you put the chicken down on it, the bottom of the bird instantly seals to keep the moistness in

gotta keep your bird moist whatever the size

magma wrote:

PinUp wrote:I've made ketchup a few times, whilst it's easy to make a tomatoey sauce don't expect it to taste like a bottle of heinz.

And that's the killer - my mouth just doesn't accept red sauces that don't taste like Heinz. Does not compute.

Homemade pho. This is a rough ingredient/direction.

Beef bone (marrow is a +)
Beef flank (my fave, whole cut),
Raw, thin beef slices (optional)

Broth:
Whole onion
1 T salt
1 T white sugar

Broth bag mix (put in cheese cloth or tea bag):
(Char 5 ingredients first, scrape blackened/burnt area - optional)
2 cardamom
2 cinnamon sticks
3 star of anise
1 thumb size ginger (cut in 3)
1 small onion cut in half
(Next 3 are optional but I used it here)
2 T fennel seeds
1 T coriander seeds
1 t cloves

Pho noodle sticks (blanched in boiling water for 3 minutes and washed in cold water)
Spring onions (green part cut, bulb cut in half)
Small white onion cut thinly (washed in ice cold water)
ground black pepper
Asian Thai basil (optional)
Ngo gai (optional)
Sriracha (optional)
lime wedge (optional)
I don't like hoisin sauce. :/

Direction:
Boil bones. Drain and wash impurities out. Boil bones again in low to medium heat with flank, whole onion, broth mix bag for 3 hours with lid off. When meat is soft, take out, keep broth/bones boiling (best if boiled for a whole day). Soak meat in cold water to avoid darkening. Cut it up in small pieces.

Prepping soup:
Put noodles (after blanched and washed) in bowl. Top with meat, onions, spring onions and bulb, and ground black pepper. Add broth. Add basil/ngo gai/sriracha/lime wedge.


6.5/10. Meat was too soft, could not cut it thinly. Turned out shredded. Broth needs to be cooked longer.