Food

Ok, let me know whereabouts you are, I will bung some in a jam jar and hand it over.

I'm mainly in Euston during the working day and mainly walthamstow the rest of the time.

Ssamjang.

God damn. Used as a substitute for hot bean paste in a minced pork recipe with Szechuan peppers. Mind blown.

Beyond mainlining it, what else can I do with this? Suggestions?

make a soup base for dumpling / noodle soup. just add hot water.

Beyond mainlining

lol

marinades, stir thru fried rice, dips for dumplings, spread on toast ;)

Any use with beef? Pork and chicken are a no brainer and the soup base idea sounds amazing.

Beef ribs could be an idea - marinade or finishing sauce? Would it caramelise well or go bitter due to the garlic content?

finishing sauce

i'm out.

How much starter, those loaves look amazing. Ive just revived my starter last weekend after 6months in the fridge, it was touch and go.

For those ones, I mixed up a few spoons of starter with 200g flour and enough water to make a very wet dough, and left that to brew up for 24 hours. Then added that to 1kg of flour and did as described up thread.

Previous weekend, I did it all in one day, using about 100g of starter straight into the main mix, and it works out ok as well.

I should have said that this is using a starter that's being kept at room temp and is fairly active. One that's been in the fridge for a while will likely need a couple of days of feeding to wake it up.

found this out today.

the pain was real

Oh, talking about the spaghetti or the dumpling pasta?

Finally made it to O Cantinho today... Bacalao rissoles, grilled octopus, lamb chops, goats cheese, red wine, can't move... superb.

Good for you! I miss that place so much, been making grilled octopus and piri-piri chicken regularly just to get dat O Cantinho feel out here in Oz...

Spaghetti. Best to take a mug-full of the starchy pasta water and leave it on the side, then drain your pasta but not fully: chuck it in a colander, let most of the water drain off but don't let it sit in the sink. When you lift it up, the pasta should glisten a little bit with water but not be sat in a pool. Then chuck that in your sauce and give it a stir for a minute, loosen the sauce with starch water if too dry.

Trust me, give it a go, you'll never look back. When pasta starts cooling and retracting, you'll prefer it to have sucked up some sauce rather than air.

Looks great, you should experiment with baking a bit hotter for a darker crust - that's where a lot of additional flavour comes from.

Yes, that's similar to how I cook pasta. Though usually in a pasta colander inside of a bigger pot, lift out of the boiling water and place in an oiled pan, with sauce and pasta cooking liquid.

Did you read about the guy in NY who bakes bread for like 8 hours or something?

No......got a link? That's nuts.

does it come out like this? https://www.youtube.com/watch?v=F6X9KcrXHwg

https://munchies.vice.com/en/articles/great-bread-doesnt-happen-overnight

http://www.amazon.com/Bien-Cuit-Bread-Features-Exposed/dp/1941393411

NY times no keed bread
http://cooking.nytimes.com/recipes/11376-no-knead-bread

NY times no knead bread
http://cooking.nytimes.com/recipes/11376-no-knead-bread

This is one I done a couple of week ago. I didn't score it so the crust just broke naturally.

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Very interesting. I've heard of very long proving times but not baking for hours and hours.