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• #12452
Deep Fried Mars Bar disowned by Chocolate Firm
This was the local chippie to my Primary School ... I would have thought the argument would have been the Health and Safety of a burnt tongue from an overheated chocolate bar ... not the debate as to whether the 'healthiness' of a Mars bar is tainted by deep frying
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• #12454
Tasty lookin goodness on that blog!
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• #12455
A few Qs if you don't mind! Did you introduce anything to the flour/water mix to originally create the starter or use wild yeasts in the air?
When you seperate out some starter in the evening to feed for your next day's loaf, how much flour/water do you add to feed it? Thanks Bainbridge.
I agree, to have refined one's technique to that ^ must be v.satisfying.
I was actually given the starter by a colleague - it sat in the fridge for ages before I decided to actually use it. I hear you can create a good starter from scratch using the natural yeast just floating around. Pretty cool.
The night before I am going to make bread I feed the starter with 200g water and 200g flour (usually a mix of 100g white, 75g wholemeal and 25g rye. Starters love rye). I leave it out but covered in the kitchen.
You can discard the old starter as you will have enough left over from making the dough to go back in your jam-jar.
If you have problems I may be willing to give you some of my starter, it's in good health at the moment!
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• #12456
Cheers! I'll try one with yeasty randomness and if its a fail, take you up on your kind offer.
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• #12457
What are everyone's thoughts on Felicity Cloake - specifically the How to Cook Perfect... column?
I don't necessarily agree with her tastes all the time but she always picks good stuff:
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• #12458
Also, Dan, if you see this - was your recent banana bread foray inspired by this?
http://www.guardian.co.uk/lifeandstyle/wordofmouth/2012/aug/30/how-to-cook-perfect-banana-bread
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• #12459
Want! Great looking meringues!
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• #12460
Also, Dan, if you see this - was your recent banana bread foray inspired by this?
http://www.guardian.co.uk/lifeandstyle/wordofmouth/2012/aug/30/how-to-cook-perfect-banana-bread
i quite like those 'how to cook the perfect' blogs, rarely use them, except i did get some great tips on the one about chilli - basically less tomato, but simmer it all in a load of coffee instead. the flavour is brilliant.
that word of mouth blog is great for general procrastination
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• #12461
was your recent banana bread foray inspired by this?
http://www.guardian.co.uk/lifeandstyle/wordofmouth/2012/aug/30/how-to-cook-perfect-banana-bread
My banana bread mission was inspired by paying £2.50 each morning for a slice of banana bread that disappears in a few mouthfuls.I reckon if I find a recipe that works, I can chow down on a full banana cake each day for a similar cost.
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• #12462
lemon tarts
look amazing!
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• #12463
Anyone been to Duck & Waffle?
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• #12464
Is that a sexual position?
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• #12465
i can chow down on a full banana cake each day for a similar cost.
rispec' -
• #12466
Actually Ribman for lunch.
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• #12467
Up in Lahndahn until Sat.
Might go to Hackney Picturehouse and see what the specials are - normally really decent food there.
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• #12468
Almond and Raspberry muffins.
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• #12469
Anyone been to Duck & Waffle?
No, but I went to Sushi Samba (the floor below Duck & Waffle) a couple of weeks ago. The food was incredible! Couldn't fault a thing and the service was excellent.
The view was also pretty breathtaking:
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• #12470
I made my office a mocha cake -
Brown nosing? Moi?
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• #12471
WILL YOU PEOPLE STOP POSTING CAKE!!!!
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• #12472
the trick is to use lower case L's as i's
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• #12473
I thought it needed to be a higher percentage of lower case characters than that?
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• #12474
ONE WlLL DO
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• #12475
HUH l DID NOT KNOW THAT
Currently eating an amazing (ly expensive but) delicious salad from Borough.
£5.50 usually
£7.50 with extra mozza & parma ham