Food

Not sure, my mum makes a really good curry with heart, liver, and kidneys, but she doesn't use the gizzards, so I've never tried them.

She reckons they don't taste good, this coming from someone who is very proud of her brain curry means I'm inclined to believe her, but I'm also keen to try some myself at some point just so I can definitely write them off.

Yeah probably. Only have 1kg of oranges at the moment.

I've had duck gizzards (gesier) a number of times in salads and generally confit in SW France where most meals are ducky. They're absolutely delicious and assuming chicken gizzards aren't that different I'd be at the front of any queue to try them...

Mid marmalade;

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Jarring it is a bit tricky and messy!! Especially in a small kitchen. Really enjoyed doing it.

I have the following flavours; Plain, Smokey, smokey with chilli and talisker.

Smokey ones have molasses the other just white sugar. On tasting left overs quite punchy, both strong and bitter.

So the smokey ones haven’t set, flavour profile seems quite good though.

I’m thinking they haven’t set because;
A.) the molasses content was too high
B.) that batch didn’t boil long enough (seems unlikely as I have a thermometer)

Ways to possibly rectify;
A.) use less molasses
B.) use certo, does this have any flavour?

Could I simple re boil them or better to start from scratch?

Overall quite happy with my first attempt but any advice welcome.

bacon optional

LOL good one

You can reboil to get a better set. Careful though, in my experience it's easy to overdo it.

Ok thanks. Any tips?
Also picked up some pectin sachets. Worth dropping them in as well?

pickled onions. we bang through a jar a week here at moocher towers.

cost benefit analysis of going homemade? What's the lead time?

I made pickled onions last Christmas, peeled a load of little onions by hand without top and tailing them, took about 3 hours. They then got brined overnight and the next day it was just a case of sterilising some jars, washing off the brine, getting the pickling vinegar ready and putting the lot in to jars, that stuff didn't take long at all compared to the faff of peeling.

Resulting onions were really very good though so I would do it again at some point.

surely one of those things your are just better off buying at the shops rather than making yourself? Like Mrs Elwood Pickles, Heinz train smash and bin liners.

Everyday of the week pizza:

Base made of cauliflower and oats, topped with spinach, roasted parsnips, goat cheese and walnuts. Finished off with balsamic vinegar caramelised spring onion and mixed seeds.

Really nice.

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Win!

Tell me more about the cauliflower and oat base?

Chop a cauliflower into big pieces and put it in the food processor until it becomes as fine as couscous. Put in a bowl and add oats (and/or other flours), salt, pepper and oregano. Start kneading it and keep adding oats until it is almost dry but not too dry to be brittle. Then add an egg and mix again.

Roll thin (5-10mm) on a tray and bake in a 200C preheated oven until it becomes brown on the top. Take it out and add toppings, bake again.

Nice, thanks.

My gf keeps asking me to make these bases but I cheat and use wraps, so easy...

Looking at it I can't help but think it will taste/feel like flapjack. I assume that's not the case? What is the flavour like? It also looks slightly dry, is that misleading? Any reason you wouldn't put a tomato sauce on one?

Cheers

You're partially right. It was a bit flapjack-ish, maybe should have used some other flour in conjunction with oats, but the cauliflower itself keeps it nice with a slight refreshing flavor and although it might be crispy on the top, it is moister through it.

You could definitely add tomato sauce or anything else on top, I just came back home with this flavor in mind and wanted to recreate it, I did put a little olive oil before adding the toppings.

It does fill you up pretty fast though, that's kinda like a flapjack.

The tomato, ham and parmesan one I did with the little dought that didn't fit the other tray

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I know it's January so I should really be posting a salad but I've made three of these since Christmas. It's the perfect fruit cake, with a real nice brightness to it.

I'm using one large loaf tin and not bothering with the icing.

I'm also soaking the fruits in bourbon instead of brandy and using 3 times as much.

https://amp.theguardian.com/lifeandstyle/2008/dec/07/baking-dessert

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Dry yeast home pizza dough

https://www.youtube.com/watch?v=nXO2T9rXGEI

Any pasta making heroes in here? I got a pasta machine for Christmas. My first attempt at spaghetti came out more like instant noodles; too fine and more like spaghettini I guess. Does anyone have a tried and trusty recipe for fresh pasta they'd like to share?

Also, I made a fucking pizza oven last year and in 2019 I'm going to use the shit out of it...

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top work! Any WIP shots?