Food

I don't think that single proven method exists yet, and perhaps it'll always be several. As people bake more and more and gain experience, whatever methods they use will become established.

I have a very good memory of the taste and texture of dairy- and egg-based baked goods (unlike that of dairy cheese and some other things), and for years now I haven't noticed any difference, whether in cheesecake or dry cakes. Twenty years ago, there was a lot of difference, but as good cake recipes multiplied, that changed completely.

Any favourite recipes for short ribs? Want to make something a bit special for friday, have done ragu, chilli and rendang before, definitely tempted by something korean/chinese - anything else I should be considering? Cheers

I tend to go with some kind of stew with lentils, red wine, that kind of thing.

Short rib tacos are a favourite. I don't follow a set recipe and wing it each time but they're great. There's plenty of guide recipes on Google.

@cornelius_blackfoot celeriac mash, gratin or slice in to steaks and roast with herbs of your choice . The steak thing is nice did it the other day I did rosemerty and tyme

Soup! Celeriac and apple soup. J makes a cracking one.

Galbijjim is on my list to cook

Korean tacos are amazing with short ribs.

I’ve used this recipe a few times and it was delicious.

https://youtu.be/oI56Fxan9U8

As seen on masterchef the professionals recently!

I made it about 3 weeks ago and mentioned it on the making the best of a shit situation thread and then it showed up on masterchef.

Very good idea. These are now in the fridge.

I'd not watched Masterchef before this year, but the skills test really shows how you can make good food in 20 minutes if you know how!

what tortillas do you use?

the corn tortillas i've made are too tough/breakable ... thinking of doing a 50:50 cornmeal/plain flour combo.

If those didn’t have gochujang in I’m really not sure what’s Korean about them 😂

@owl Galbijjim would be the obvious thing to cook - I like to have it with lettuce cups, kimchislaw, slice pickled radish and maybe some rice. This way you put it all out at the table and make filled lettuce cups as you go.

Missus has got some wagyu burgers from lidl. Have no idea if they're any good, but will find out tonight.

Also off the back of the overabundance of celeriac, now have an overabundance of beetroot? Suggestions.

Roast in tin foil. You can add balsamic vinegar, olive oil and seasoning when roasting.
Make a salad with beetroot, buffalo mozzarella, basil and pine nuts

Purée roasted beetroot and make risotto

Or beetroot and cheese loaf

Fermented beetroot is great too. Get the size right and the chunks are great and liqour you get off it is an incredible addition to anything you'd put stock in, providing you don't mind the radical colour change.

Beetroot is great roasted with tangy soft cheeses or smoked fish. I'd make a few winter salads and maybe pickle the rest.

Its also very good juiced

Anyone with cast iron got any good seasoning tips? Having not used my Lodge combo cooker in months the big pan has a sticky residue on it. Have oiled and wiped down and baked in the oven at 220 for an hour, taking it out at intervals and wiping again, but it doesn't seem to help much.

Wondering if I may move to shortening rather than oil...

Yeah not particularly Korean, delicious though! I usually make some slaw to go with them as well.

My butcher cut me some LA style Galbi ribs a few months ago, they were amazing.

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Pickled beetroot is great too. Grated up and make a veggie burgers with mushroom.

Beeswax is the way forward, do a YouTube search...

My lodge pan came pre seasoned so I just wash it with hot water, scrape any bits off, then dry and oil it