What did you cook or eat today (May 2020)?

SatNavSaysStraightOn said:
I've finally established why I've been having so many issues with making bread... especially with bread getting up and leaving the breadmaker out it's own accord.

My old breadmaker has been having issues, so my mum asked the vicar's wife if her op (charity) shop had any. She didn't but she put out an SOS in the charity newsletter and someone handed in a brand-new unused breadmaker. If it was possible to actually purchase one (there are literally none available in Australia for sale at all and Breville are not getting anymore into the country until after the 24th of this month), it would be a current model!

So I ran a test this morning, after reading the handbook... I checked at 10 minutes and sure enough my dough (correct for my old breadmaker) was too wet and needed a tad more floor added (2 dessertspoons slightly heaped) and because of the different shaped loaf tin, it cooked for longer... but this is the first loaf... I'll cut into it tomorrow.

View attachment 40671

Granary and rye mixture.
(Life is still too busy to be making it by hand currently. I'm still juggling 3 other adults in the house instead of a normally empty house)

And the reason I need so little yeast, have had to cut overall cooking times down (mostly on the proving side) and so on... it's the altitude I live at.
A little bit of info have it away, cooking at altitude was the title, and that's 900m or above. I'm guessing the 870m I live at probably applies. Outs first suggestion is 25% less yeast... 2nd, more salt, 3rd less water and so on...
Click to expand...
This loaf had been spot on. It cuts really well and has a lovely even grain to it. I'll try to get a picture tomorrow, if I remember. Lots to do tomorrow now... Plans for tomorrow have changed. I now have to go into 'town' (only a petrol station, mechanical garage, post office, court house (don't ask), doctors, school and pharmacy) . There's a hotel (currently closed) and a few cafes but no actual food shops... So it's pretty useless tbh. But it is the closest post office and I now need to get something in the post asap, so 40km of dirt roads to drive first thing tomorrow morning. Guess it beats cutting the lawn when it has a layer of ice on it! Another frost due.
 
Windigo said:
In the salad underneath. Is it any different in the ones you know?
Click to expand...

I don't really know but I thought Russian salad (also called Olivier salad) was made from quite finely diced chopped potatoes, egg, dill pickles and sometimes other veg like peas with a mayonnaise dressing and that it was often served to accompany cold meat. I'm sure there are many, many variations.

If you Google image search Russian salad or Olivier salad you'll see what I mean.
 
Pork fillet strips in black pepper sauce, roasted potatoes with zuchini and bell peppers.
1589296645273.jpg
 
morning glory said:
I don't really know but I thought Russian salad (also called Olivier salad) was made from quite finely diced chopped potatoes, egg, dill pickles and sometimes other veg like peas with a mayonnaise dressing and that it was often served to accompany cold meat. I'm sure there are many, many variations.

If you Google image search Russian salad or Olivier salad you'll see what I mean.
Click to expand...

I have seen a lot of different interpretations, I recognize the one you describe. It seems however that every country has it's own version.

Ours is usually made with potatoes, carrots, gherkins, peas and finely shredded beef. Usually topped with mayo , some paprika and egg slices.

I won't say it's a great culinary delight ( it's not) but it's satisfying fast food sometimes.
 
rascal said:
I thought exactly the same, free range here. And orange eggs here.

Russ
Click to expand...
Despite it being winter cold here, the girls that are still laying are laying eggs with lovely dark orange yolks. Nothing added to dye their yolks, it's just what they eat and forage and find... ironically it is the cockerel (we've 1 left) that eats the most whole corn!
 
SatNavSaysStraightOn said:
Despite it being winter cold here, the girls that are still laying are laying eggs with lovely dark orange yolks. Nothing added to dye their yolks, it's just what they eat and forage and find... ironically it is the cockerel (we've 1 left) that eats the most whole corn!
Click to expand...

Yeah ours are home raised by a friends friend. Fed with vege scraps mainly. Same as I remember feeding my nanas chooks as a kid. I loved collecting the eggs in the morning.

Russ
 
Last night we had chicken molé

I was inspired by a middle eastern recipe a friend made recently based on ground walnuts and an episode of Samin Nosrats podcast to make a molé with a lot of green tomatoes and ground almond, pepita & peanuts. I put all the ingredients in the slowcooker with some browned onions & chicken drumsticks. Removed drumsticks, blended sauce - returned shredded chicken meat.

I was pretty happy with the result - served with cinnamon spiced mashed sweet potato and a simple steamed carrot & choko with butter & lime.
 
You must log in or register to reply here.
Back
Top Bottom