Food

Got a hand mill and eventually used a electric drill on the top. The hand grinding, is indeed, a faff!

Bought the Sana Juicer EUJ-707 by Omega a little while ago. Very satisfied. Drinking about 2 liters of veggies a day, making my own nutbutters, frozen fruit sorbets, coconut oil, nut milks, homogenising and grinding stuff and more.

^bloatpost

;)

You damn right. Nobody should know that single-auger juicers are useful kitchen tools.

Do not have enough aeropress experience, but used a "kenwood style" machine for years for making "moka-pot" coffee, then used a proper Zassenhaus grinder for months; it was giving much more of an even grind, of coarse (sorry).

Long story short - I went back to the "schredder", as coffee just tasted better, and it's less faff.

THEY PISS ME RIGHT OFF

I feel you!

Seriously, whenever I'm invited somewhere where there's dinnerware like that (square / weird shaped shit, colourful crockery, weird / non-ergonomic cutlery, etc. I pretty much lose my appetite.
Often owners of stuff like this have a few other screws loose as well I've found.

don't understand the change of moniker, T, why 'der kaiser'?

You know I've been asking myself that same question the whole day!

It's just shits and giggles; will change it back soon, or not..

i think you should run with it, every other fucker is someone else now, seems the trend!

#fingersinearslallallallaa

Homemade Tilapia fish cakes, Colombian style. These fish are a swine for preparing, with tough sharp fin spikes and bones. But at 3 for just £7 from Brixton fishmonger, once trimmed and descaled using fresh cut limes, then poached, persevered to remove all the tasty meat, mix with shredded potato, flour, egg and grated Parmesan. Serve as seen with splash of Tabasco. Amaze-balls

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Looks good, but I'd avoid tilapia. It's the battery chicken of the fish world.

The graph agrees. It's a staple food in Colombia, I can imagine there are plenty of farms producing this fish, for home and export use.

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Made up a BBQ dry rub last week, chucked it on some chicken, left it in the fridge for a couple of days then slow roasted in tightly packed foil at 110°c for two hours before finishing it on the BBQ... It was incredible, the rub had penetrated right the way through the bird and the meat was super moist and succulent...

Did some beef ribs too, only left the rub on for about an hour before cooking in the oven for five and a half hours using the same method... Wonderful flavour but could've done with longer in the fridge soaking up the rub... I'll be doing more this week...

if you want a rub/marinade to work faster, don't put it in the fridge

This is Australia, my friend... You don't leave anything out of the fridge for more than ten minutes...

Point taken tho'...

Isn't it winter over there? BBQs in winter: you guys are craaaaaaazy.

Yup... I got a bit of sunburn today... #paradise

Nice work, fried fish FTW.

Hey Mr Giofox, care to share your handmade pasta recipie? I seem to use a different one everytime with predictably erratic results. Salt y/n, olive oil y/n etc

Sorry just saw this. I thought I shared all of my guides/recipes already: snapguide.com/gioele-nunziatini

However, there are few different variations of the kernel recipe, according to what you need to do, but a regular egg based dough goes like this:

1 medium egg
100g plain flour

Flour quantity varies according to actual size of eggs.

No salt. The salt will go in the water in which you'll cook the pasta and in the sauce if needed.

No oil. I've never tryed this, but also never heard of oil in pasta dough, only bread and pizza and similar.

Let me know if you needed one shape in particular, but this dough works for lasagna, tagliatelle, ravioli and all the similar

Cheers
Gio

It can also be done with just water and flour sometimes, like this shape called "Strozzapreti" (priest chokers) that is without eggs.

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priest chokers. twinned with nun punchers.

^interesting, on nigel slater he was watching a Nona making her pasta; she used a good tbs of salt to [1 kg] more like 500g flour and 4 eggs with a good 4 tbs of olive oil. Her ravioli looked good...

Strozzapreti

My fave pasta of all time, can't eat it anymore... #oldmanguts

I learned from my nonna as well, and she's being working in a restaurant making pasta her whole life, poor woman..

Salt could be added to the dough I guess, but then remember not to add it to the water, which I just find easier as I know how much salt to put in a given amount of water regardless of the pasta I'll boil in it.
I can't see the point of oil tho.. I'll have to try