What did you cook or eat today (March 2025)

[TastyReuben]

Do you find it really makes a difference?
I see it being used in American recipes, but have never seen it in European ones.

Not answering for Puggs, of course, but I’ve used it in breads and pizza doughs and found no discernible difference.

I think of it as one of those things that may make a very tiny difference, but then combined with other things that individually may make very tiny differences, add up to collectively making a noticeable change, but that’s just me.

 

[Barriehie]

I use diastatic malt powder when I do ferments in the fridge for 3 to 5 days. It does make a difference in long ferments by releasing more food for the yeast.

 

[SandwichShortOfAPicnic]

Spatchcock chicken, pulled pork, pork belly, ox tongue and coleslaw.

Some of his vast collection of smokers

The heart before a quick sear on the BBQ. Not what i expected at all. It was really good.

Everyone’s chickens smoking. Was shown an easier way to spatchcock a chicken that I’ll definitely be using.

And a bit on my plate with a bit of smoked pork belly and smoked chimichurri potatoes.

My bit of pork belly nestled in with everyone else’s.

And the final sit down

 

[Barriehie]

I like beef hearts but they're hard to find sometimes.

 

[SandwichShortOfAPicnic]

I like beef hearts but they're hard to find sometimes.

It’s something you’d likely have to order from a butcher here.

 

[badjak]

Sounds like you had fun SandwichShortOfAPicnic

 

[TastyReuben]

I like beef hearts but they're hard to find sometimes.

Rumor has it there’s one in every cow. Getting to it is another matter altogether.

 

[Barriehie]

Sriracha shrimp ramen noodles with some surimi and a soft boiled egg. Not really a fan of carbs so after the eggs and the surimi Ozzie got the noodles.

 

[TastyReuben]

Trail bologna, butter cheese, dill pickles, chorizo, farmer’s cheese (not quark!), bread-and-butter pickles, and club crackers.

I like how, completely unintentionally, I have four pieces of bologna, four pieces of butter cheese, four dill pickle bits, three pieces of chorizo, three pieces of farmer’s cheese, and three bread-and-butter pickle slices.

 

[JAS_OH1]

Sriracha shrimp ramen noodles with some surimi and a soft boiled egg. Not really a fan of carbs so after the eggs and the surimi Ozzie got the noodles.View attachment 126672

I like to remove my noodles from the liquid and pan fry them with a neutral oil (avocado oil or similar) until they get somewhat crispy, then drizzle them with toasted sesame oil and some sesame seeds. Really good like that.

 

[JAS_OH1]

View attachment 126678

Trail bologna, butter cheese, dill pickles, chorizo, farmer’s cheese (not quark!), bread-and-butter pickles, and club crackers.

I like how, completely unintentionally, I have four pieces of bologna, four pieces of butter cheese, four dill pickle bits, three pieces of chorizo, three pieces of farmer’s cheese, and three bread-and-butter pickle slices.

Your subconscious at work I think.

 

[SandwichShortOfAPicnic]

Sounds like you had fun SandwichShortOfAPicnic

I did
They were all nice people.
I didn’t learn much but it was good to see all the different types of smokers

 

[JAS_OH1]

I did
They were all nice people.
I didn’t learn much but it was good to see all the different types of smokers

Looks like you got fed pretty well though!

 

[karadekoolaid]

And the final sit down

Now THAT is what I call a proper BBQ!
Even though I don't eat meat, the very thought of a proper BBQ is simply magic.
My kids (both dedicated carnivores) would do that on a Friday, Saturday or Sunday; invite loads of friends or family, and we'd have the most wonderful time.

 

[SandwichShortOfAPicnic]

Looks like you got fed pretty well though!

Very!
And there were takeaway boxes so we came away with rather a lot
And a little goodie bag with their own bbq rub and sauce in it