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>> No. 9673 Anonymous
1st August 2013
Thursday 1:17 pm
9673 Knife sets
Can anyone recommend a good set of knives, preferably with a block? I'm sick of having to saw through sinew with a non-serrated edge.
I don't really know where to start and the prices have a huge range.
Is it possible to get a worthwhile set for under £100?
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>> No. 9737 Anonymous
11th August 2013
Sunday 8:01 pm
9737 spacer

Ceramic knives aren't a proscribed weapon, so it's perfectly legal to import them so long as you intend to use them for a lawful purpose. If you'e just after some cheap ceramic knives, they often turn up at Lidl, Aldi and TK Maxx.

That said, I'm really not a fan of ceramic knives. They stay sharper for longer than steel blades, but they do still lose their edge. You can't sharpen a ceramic knife yourself, so unless you buy a Kyocera and send it back to them for sharpening, a ceramic knife is effectively disposable. If you have no intention of ever sharpening your knives, then you're probably better off with a ceramic knife, otherwise I'd prefer a steel knife. If you're too intimidated by a whetstone, then there are some mechanical sharpeners that do a pretty good job - the Accusharp and Anysharp give a decent edge, even on a knife that has been totally abused.
>> No. 9738 Anonymous
11th August 2013
Sunday 8:25 pm
9738 spacer
>a ceramic knife is effectively disposable
At $10 each, for something that's going to last a couple of years, I don't really see that as a problem.

Thanks for the advice about importing them.
>> No. 9741 Anonymous
21st August 2013
Wednesday 1:00 pm
9741 spacer
I got this one:


2 years ago and it's working brilliantly with nice weight to it. I bought the IKEA sharpener and it keeps the knife reasonably sharp.

I'd love to own a set of Globe knives, but I don't see the point as I don't regularly de-bone fish or make shashimi or whatever. A good chopper, is right and proper.
>> No. 9742 Anonymous
21st August 2013
Wednesday 1:19 pm
9742 spacer

The Global G2 is a wonderful chefs knife and everyone should buy one.

Though they're notorious with chefs for their thin profile digging in to the callous on their finger, light civilian use will cause no such problem.
>> No. 9784 Anonymous
24th August 2013
Saturday 1:38 pm
9784 spacer
I once had 5 instances of this playing like a round. It was much like Ligeti's Poeme Symphonique for 100 metronomes.

>> No. 9714 Anonymous
5th August 2013
Monday 9:22 am
9714 Biscuits
"BOYD Tunnock, 80, aims to perfect the new offering which combines a wafer, chocolate butter icing and a layer of mallow." http://www.dailyrecord.co.uk/news/scottish-news/inventor-world-famous-tunnocks-tea-cake-1956003

Also, what are you ch4ps dunking these days?
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>> No. 9718 Anonymous
5th August 2013
Monday 6:52 pm
9718 spacer
I've always preferred a caramel wafer to a teacake.
>> No. 9719 Anonymous
5th August 2013
Monday 10:54 pm
9719 spacer
The first dish I ever got on a menu was a tribute to Tunnock's. It was teacake shaped, with a creamy marshmallow centre, but the base was a caramel mille-feuille, so essentially it was a teacake/caramel wafer hybrid. Oh and I eventually figured out a way to inject salted caramel into the top.

I had the idea for the dessert when I was drunk as fuck and decided to squash a teacake on top of a caramel wafer and eat it all.
>> No. 9720 Anonymous
6th August 2013
Tuesday 8:30 am
9720 spacer
That sounds lovely. I want one.
>> No. 9721 Anonymous
7th August 2013
Wednesday 5:38 pm
9721 spacer

That man's children are ruthless.

They went round and strong armed my ex girlfriends grandmother into selling her husbands recipes to them when he died. He literally invented the Snowball. They gave her a pittance for them without remorse.

Taints it a little whenever I enjoy a tunnocks biscuit.
>> No. 9722 Anonymous
7th August 2013
Wednesday 6:12 pm
9722 spacer
He died in 1952?

heinz toast toppers mushroom & bacon-500x500.jpg
>> No. 9647 Anonymous
25th July 2013
Thursday 2:55 pm
9647 spacer
While doing my rounds round the local supermarket, picking up my 17p packets of rice and pasta, reduced pastries/bread and value baked beans and pasta sauces, I came across this.

I can't afford 80p for a topping for two pieces of toast, but I was intrigued. I thought I'd splash out, have a little treat.

What I got was a thick, grey chunky sludge that tasted like smoked glue. It was neither 'light' nor 'satisfying'.

Why do these products exist?
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>> No. 9651 Anonymous
25th July 2013
Thursday 9:54 pm
9651 spacer
Very tasty, apparently. Mmm, smooth pork offal.
>> No. 9652 Anonymous
26th July 2013
Friday 9:05 pm
9652 spacer
Under 80p in Tesco and Sainsbury's. I love the stuff, best thing to go with those batons they are practically giving away just before closing time.
>> No. 9654 Anonymous
26th July 2013
Friday 10:12 pm
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>> No. 9655 Anonymous
27th July 2013
Saturday 12:14 am
9655 spacer
If you have the spare cash Waitrose offer a pretty great venison paté. I'm sure equivalents are available but their one is pretty gr8.
>> No. 9713 Anonymous
5th August 2013
Monday 12:50 am
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I'm shocked they still make this. It's giving me horrible flashbacks from childhood.

A quid should get you some course Ardennes pate, a bread baton and some almost for the bin spring onions from a big supermarket around 8 or so, reduced obviously. It's a top tier snack.

>> No. 9608 Anonymous
13th July 2013
Saturday 9:10 pm
9608 Polish / Eastern European Shops
Good evening, chaps. Many apologies in advance if this question has been answered a million times before.

Have any of you had any experience with Polish / Eastern European shops as regards to cheap and good quality food and drink? I love Kubus fruit juices.
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>> No. 9642 Anonymous
21st July 2013
Sunday 11:55 am
9642 spacer

It looks like the kind of thing you could fry without any added oil and throw in a sandwich.

I'd try it.
>> No. 9643 Anonymous
21st July 2013
Sunday 12:44 pm
9643 spacer

It's pig and or cow head meat set in aspic (meaty jelly).

It's delicious, and sometimes you can even make it look nice. I don't know why they had to call it head cheese.
>> No. 9644 Anonymous
21st July 2013
Sunday 3:53 pm
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I'd expect it's ready cooked. It'd be basically like pork pies without the pastry.
>> No. 9645 Anonymous
21st July 2013
Sunday 4:23 pm
9645 spacer
Essentially this. It can be any cut of meat, but of course, the less desirable ones.

A bit of pickle on the side, a drop of mustard and some crusty bread and you're set.
>> No. 9646 Anonymous
22nd July 2013
Monday 9:12 pm
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The local Polish shops are my go to place if I want some snacks. If you can, try the dill flavoured crisps; they're amazing.

>> No. 4307 Anonymous
10th June 2010
Thursday 7:24 pm
4307 Home Takeaway/Delivery
So, /nom/. I'm sure you've all seen or taken part in those home-restaurant schemes where you dine at someones house, take your own booze and leave a donation for the meals...

Has anyone here ran a food delivery place from home?

I'm setting up now, and of course I know the legal implications - but I plan on having some small text on the menu stating that the prices are donation amounts for each dish (... yes, yes - I know :|). Any opinions or advice please /nOm/? <3

Pic very much related, it's some supplies I just got in today.
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>> No. 6985 Anonymous
3rd November 2011
Thursday 12:16 am
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>completely separate transaction
nah m8
>> No. 7203 Anonymous
15th December 2011
Thursday 6:26 am
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What if there is 3 people, A B and C. A gifts B food, then B gifts C money.
>> No. 7207 Anonymous
15th December 2011
Thursday 3:01 pm
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That'll work as long as there's no connection between A and C. Unfortunately, that means that you'd never make any money.
>> No. 9415 Anonymous
9th June 2013
Sunday 11:08 pm
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Necroposting, but apparently a lot of people are doing this on Just Eat with fictional addresses and contact numbers.
>> No. 9616 Anonymous
14th July 2013
Sunday 11:37 am
9616 spacer
wheres the bleedin menu.

>> No. 9583 Anonymous
10th July 2013
Wednesday 12:12 pm
9583 spacer
Jaffa cakes. What is it about them? I don't typically like orange flavouring, I don't much like sponge cakes, but if I open a pack of these I'll eat the fucking lot, every time.
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>> No. 9584 Anonymous
10th July 2013
Wednesday 12:15 pm
9584 spacer
Er, figured it out. Glucose-fructose syrup is the first ingredient.
>> No. 9585 Anonymous
10th July 2013
Wednesday 6:15 pm
9585 spacer
I fucking love these.

>> No. 9491 Anonymous
23rd June 2013
Sunday 5:55 pm
9491 spacer
'sup /nom/. I want to do something with red cabbage tonight.

While I can happily serve it as a side, I want it incorporated into the main dish. Any suggestions? Unlike a few of these posts I do know how to cook and have a load of food (mainly veg, I think I finished the sausages last night) knocking around.

I won't need my hand held through this, I just want recipe ideas I can play with. After the sucess of the last thread let's see what happens! Probably botulism.
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>> No. 9501 Anonymous
24th June 2013
Monday 2:30 pm
9501 spacer
Red cabbage works just as well in something like rumbledethumps or bubble and squeak. If done well, either can really be grand things and a main course in their own rights.
>> No. 9516 Anonymous
26th June 2013
Wednesday 12:37 am
9516 spacer
I'm sure it's too late now, but you can make a fantastic red cabbage and apple soup. Further reduced it becomes a pretty fucking good sauce for gamier meats too.
>> No. 9524 Anonymous
26th June 2013
Wednesday 1:44 am
9524 spacer

It's been over twenty-four hours. Presumably OP is dead from cabbage poisoning.
>> No. 9547 Anonymous
28th June 2013
Friday 11:00 am
9547 spacer
RIP in peace, OP.
>> No. 9582 Anonymous
9th July 2013
Tuesday 2:42 pm
9582 spacer
Actually still hale and hearty. Once I remmeber the recipe I will add it to the sticky.

>> No. 9453 Anonymous
20th June 2013
Thursday 12:55 pm
9453 spacer
Alright, lads. Looking for a nod towards what do to with a cut of meat I got cheap from the Co-op.

It says "bone in boiling beef" on the front and I had planned on making soup with it. My gran used to make ham end soup, but she died and never taught me how to make it. My parents are useless in this regard as they are both estranged.

Google wasnt very clear, I must be searching the wrong things.

I have the beef, carrots, a bag of new potatoes, a leek, some onion and a sweetheart cabbage. I dont want to make a cunt of it because I bigged it to someone I like thinking "how hard can it be" and now I have a date tomorrow I'm woefully unprepared for.

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>> No. 9538 Anonymous
26th June 2013
Wednesday 11:26 am
9538 spacer
Do expensive teflon pans last significantly longer than cheap ones?
>> No. 9539 Anonymous
26th June 2013
Wednesday 11:28 am
9539 spacer
The teflon probably won't, expensive pans are more about durability and their ability to spread heat effectively.

t. chemist
>> No. 9540 Anonymous
26th June 2013
Wednesday 11:58 am
9540 spacer

In my experience no Teflon pans last forever. You're far better off with cast iron, you keep them seasoned and they last for life.
>> No. 9542 Anonymous
26th June 2013
Wednesday 6:26 pm
9542 spacer
The only decent teflon pan I've ever used is the Tefal one. And even then it's basically trading-off some of the non-stickiness for extra durability.
Since I got an iron pan though, I'd still get another tefal one if my current one needs replacing, because it's still useful for cooking stuff like eggs and black pudding that don't fry as easily on the iron, and also for doing vegetables, particularly tomatoes that can either damage the seasoning or leave any taste behind.
>> No. 9543 Anonymous
26th June 2013
Wednesday 7:12 pm
9543 spacer
I like stainless steel or copper pans. Glass lids are nice to have too.

reaction face cat.jpg
>> No. 8006 Anonymous
3rd June 2012
Sunday 1:15 pm
8006 spacer
Food horror story thread.

I bought a pack of sausage rolls from Aldi once, when I opened it there was a slug inside the packaging, still cautious about sausage rolls to this day.
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>> No. 9515 Anonymous
26th June 2013
Wednesday 12:33 am
9515 spacer

My grandmother is an excellent cook but when I was sick she used to make me spaghetti with Heinz chicken soup poured on top of it. I still make it now when I'm feeling peaky.

Also her widely acclaimed pasta bake, her base sauce is cream of tomato. She often used to comment on how it got far more praise than anything else she might have made from scratch.
>> No. 9517 Anonymous
26th June 2013
Wednesday 12:44 am
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I used to have pasta in soup when I was a student. I don't think it's too unusual.
>> No. 9531 Anonymous
26th June 2013
Wednesday 6:04 am
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This is fucking horrifying.
>> No. 9532 Anonymous
26th June 2013
Wednesday 7:14 am
9532 spacer
Isn't passata cheaper?
>> No. 9541 Anonymous
26th June 2013
Wednesday 4:04 pm
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>> No. 9250 Anonymous
10th May 2013
Friday 10:19 am
9250 spacer
What's the best way to make loose leaf tea and minimise tea leaves in the bottom of the cup?

I really like this type of tea because the leaves are big and a fine mesh tea strainer can catch them with no problem but I've run out of it at the moment and I'm using Tesco loose leaf which makes stronger tea with half the amount but the leaves are so small about a third of them just drop right though the strainer.

I think if I used a teapot, it would be a pain to clean. Tea leaf waste is too watery to put in the bin and probably too insoluble to be good for the drain. I don't use compost. It would probably be best to throw them away in an empty plastic milk bottle but I've stopped using milk. I think I'll try to improvise some kind of plastic tea leaf bin today and get more Sainsbury's leaves as soon as possible.
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>> No. 9364 Anonymous
1st June 2013
Saturday 5:54 am
9364 spacer


I found one of those strainers on its own on Amazon for £6 and it's perfect. There's no powdery dreck in the bottom of the cup now at all.
>> No. 9438 Anonymous
17th June 2013
Monday 1:17 pm
9438 spacer

Bumping this thread to further discuss tea.

I'm trying Indian Chai today. The cloves are really lovely, and adding a bit of honey gives that smell an extra depth when you drink it.
>> No. 9440 Anonymous
17th June 2013
Monday 7:34 pm
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Milky chai is really lovely.
>> No. 9441 Anonymous
17th June 2013
Monday 8:31 pm
9441 spacer
Do you smell like patchouli?

I quite like that smell.
>> No. 9442 Anonymous
17th June 2013
Monday 11:22 pm
9442 spacer

Yeah, but it's always accompanied by body odour, bad hash and desperation.

>> No. 9425 Anonymous
17th June 2013
Monday 12:59 am
9425 spacer
Lets get this out the way. I am a massive manchild and it has occurred to me that I should really get around to learning how to cook.

Are there any sites or recipe cooks designed specifically for the person that has never boiled an egg or made bacon sarnies. I'm talking really basic stuff here that explains every step in detail even down to how to whisk an egg right because I haven't cooked anything since I was 14 with Food Tech at school and I gave food poisoning to my family from a dodgy pizza.
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>> No. 9434 Anonymous
17th June 2013
Monday 2:17 am
9434 spacer
Very quick responses considering the time and board, thank you.

I do tell a lie as there have been a few things I've cooked recently. I mentioned on /b/ a few weeks ago I wanted to make my own vienneta without popping to the shops and spending whatever it costs and someone posted links to semi-freddo cakes and I made a tornoni ice cream cake. I did help my brother make some enchiladas and I partially cooked the mince tonight as our parents are on holiday. My brother goes to university so he's had to learn how to cook but he's moved back in for the summer. Meanwhile I'm a big manchild who still hasn't left home and I'll be in the same position as him in a year or two (funnily enough he's younger than me).

It's all well and good I'm learning how to make ice cream and mince but I'll need to buy things for subsistence rather than pleasure or on an individual level. Doesn't help I'm a fussy eater (for example I cannot stand lasagne or spaghetti bolognese which are meant to be the easy recipes as you lot mentioned and that both are very cheap).

Sorry I had to tell my life story. like >>9427 I've been on the alcoholic beverages.
>> No. 9435 Anonymous
17th June 2013
Monday 2:25 am
9435 spacer

What DO you like then? Apart from ice cream and mince.

I'm sure you've heard this before but you should stop being a fussy eater. There's no such thing really, it's all in the mind. Lasagne is objectively delicious, I don't care if you think it's too slimy or too square to eat or something, it isn't. Most people will say they don't like a dish, but on further probing, they haven't eaten it since they were seven.
>> No. 9436 Anonymous
17th June 2013
Monday 2:32 am
9436 spacer
Strangely food that people absolutely hate. Sprouts, broccoli, black pudding, haggis and pickles on burgers are examples of food that most people hate yet I can't get enough.

Really though if you had to probe me it's just that I can't stand it when I have the same food for lunch on a daily basis or the same tea on a weekly basis. I just prefer having a variety. That and there's the possibility that maybe my mum's cooking isn't all that great with specific dishes.

I didn't really answer your question. I'd say I quite like a cheese and onion pie with home made wedges so I was thinking of making that. This is another thing. Apart from subsistence I do need to learn how to make relatively healthy food or else I'll be ordering takeaways and making microwave dinners or oven chips every other night.
>> No. 9437 Anonymous
17th June 2013
Monday 3:41 am
9437 spacer

Good general advice is to start off easy; buy a few packet or jar sauces / recipe mixes of dishes you like and follow the recipe on the back. You'll learn a fair bit, get a healthier and cheaper meal than a takeaway or frozen meal and still enjoy the end result. As you get better you can start substituting the pre-made mixes / jars / packets with your own ingredients. This'll make things even healthier, cheaper and perhaps even more to your taste.

Once you get to that stage you can start looking up recipes online and generally messing around. Once you get the general idea of what flavours you enjoy and go well together the sky is basically the limit.
>> No. 9439 Anonymous
17th June 2013
Monday 2:47 pm
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I dropped my pasta sauce from scratch recipe in /nom/ somewhere. I think the lad had some slag visiting for dinner and he only had 2 quid and an onion, or something. Dig that out, it is piss easy and delicious.

>> No. 9405 Anonymous
5th June 2013
Wednesday 6:50 pm
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I'm going to a Chinese restaurant with my girlfriend on Friday, but I'm not very familiar with Chinese food.

From a look at the menu the options are satay dishes, mixed vegetables in oyster sauce dishes, mushroom dishes, catonese sauce dishes, sweet & sour dishes, green pepper in black bean sauce dishes, kung po dishes, black pepper sauce dishes, cashew nut dishes, roast duck dishes, szechaun chilli dishes, thai curry dishes, foo yung dishes, chow mein dishes, seafood dishes or some form of curry.

Any recommendations? I've tried sweet and sour dishes before and I'm not keen on that. I was leaning towards Thai Gai Yang Chicken (battered chicken with sweet garlic and coriander sauce) or maybe some form of satay dish.
3 posts omitted. Expand all images.
>> No. 9410 Anonymous
8th June 2013
Saturday 9:32 pm
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He's already been and gone.

How did it go, OP?
>> No. 9413 Anonymous
9th June 2013
Sunday 4:43 pm
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I went for the Thai chicken. I got bored of it because it was very bland; weak batter, flavourless chicken and the sauce was almost tasteless. I guess it would have been alright if I was able to mix and match a few dishes with my girlfriend, but she's vegetarian so I was stuck with all the chicken. If I went again I'd probably be boring and go for the pork fried rice.

The service was very quick, but then again don't they buy huge vats of sauce in bulk?
>> No. 9419 Anonymous
11th June 2013
Tuesday 10:38 pm
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Depends on the restaurant. Stop being boring.
>> No. 9423 Anonymous
16th June 2013
Sunday 8:32 am
9423 spacer

Sounds like you went to a pretty bad restaurant. Don't let that put you off, Chinese/Thai food can be delicious.
>> No. 9424 Anonymous
16th June 2013
Sunday 8:55 am
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Thai food is actually one of my favourites. Maybe I need to go to an all you can eat buffet so I can find out what dishes I like.

>> No. 8979 Anonymous
14th March 2013
Thursday 8:20 pm
8979 spacer
Any good serving suggestions for venison, lads?

I bought a couple of those cute little vacuum packed steaks earlier on because I thought they looked tasty, but then I realised I have never cooked it before and don't have much idea what to do with it.

Left to my own devices, I'd probably be boring and just make a bit of a red wine sauce and some potatoes/rice to go with it. So I come to you gurus seeking culinary enlightenment.
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>> No. 8980 Anonymous
14th March 2013
Thursday 8:32 pm
8980 spacer

That sounds perfectly fine, lad.

Don't fuck with it, you'll just regret it. Keep it simple, maybe make a nice marinade and grill them over some coals.

It's about as good as venison gets.

As far as a marinade for venison, I'd recommend something balsamic-y, add some sugar to counter at the bitterness. Chuck a few bay leaves in there.

Serve it on a bed of spinach, merely because I love spinach and the flavours would blend well, and make some gravy withe left over marinade and use it as a makeshift steak sauce.
>> No. 8982 Anonymous
16th March 2013
Saturday 6:25 pm
8982 spacer

Cheers, I hadn't thought of the balsamic vinegar. The sharpness of it does go quite will with the flavour of the meat.

Probably not all that worthy of the price, so I don't know if I'll be repeating the dish, but if the deer population needs culling then surely we'll see a lot of cheap venison shall we not?
>> No. 9362 Anonymous
29th May 2013
Wednesday 1:21 pm
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I've only cooked with venison the once at a cookery class. We made this assemblage of pan-fried fillet on a celeriac fondant topped with a red cabbage and dark chocolate sauce.

If I was going to approximate the flavours at home, I'd probably roast the celeriac along with potatoes and make a sauce out of dark chocolate, stock and red wine. The combination of game and chocolate has to be tasted for its epicness to be believed.
>> No. 9363 Anonymous
29th May 2013
Wednesday 2:10 pm
9363 spacer
>The combination of game and chocolate...
...is the preserve of pederasts.

Absolutely disgusting. Sageru.

>> No. 8529 Anonymous
19th November 2012
Monday 2:37 pm
8529 ITT: baking bread
'Sup /nom/.

I'm getting back into baking bread after a year living without an oven. Over a few months I got pretty good at basic bread, but would be interested if there are any "artisan" bakers out there willing to share tips and recipes.

Pic unrelated.
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>> No. 9344 Anonymous
18th May 2013
Saturday 8:59 pm
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What circumstances led you to be short of an oven? I couldn't last a week, let alone a year. What sort of stuff did you usually eat? You had hobs right?
>> No. 9345 Anonymous
18th May 2013
Saturday 10:48 pm
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A bowl of water in the oven helps give the bread a nice crust
>> No. 9346 Anonymous
19th May 2013
Sunday 12:48 pm
9346 spacer

Obviously I have hobs. After mentioning lack of ovenage to my landlord, some kind of new fangled tabletop (microwave size) oven is due soon. Halogen, I believe. For bread this is probably better than gas.


I splash water into a baking tray at oven temperature. I thought it had to steam?
>> No. 9360 Anonymous
29th May 2013
Wednesday 1:14 pm
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Your landlord sounds like he's fucking you about. Those things are shit, you should move house.

I can barely cope with having ceramic electric hobs at my house - only the people/atmosphere of the place makes it worth staying. Ever tried to make a pancake on an electric hob? God almighty..

Anyway, for a standard white loaf knowing the baker's percentage helps. Off the top of my head, the weight of flour is always 100%, the weight (which for water is the same as volume in ml) of the water is 54%, the fat 14% (i use melted marj, enriches and makes the dough more manageable) and the salt 1-2%. It gives a pretty wet dough, but it rises up rather than out when left to rise on a tray. Might need to handle it with oiled hands though.

For a quick rise I normally heat my flour in the oven while my yeast is activating. Looking into what you can brush your dough with is a good idea, I've only ever tried milk, which softens the crust.

I'm lucky enough to live near a supermarket that sells sunflower seeds, linseed and the like at a decent price and I like putting that sort of thing in bread so perhaps you may fancy that. Poppy seeds are especially nice glazed onto the top of bread with beaten egg.

Been a bit skint to experiment with new things lately, but I've got my eye on making a foccacia and some brioche at some time in the future.

Anyway, good on you for joining the resistance to industrial loaves, breadlad.
>> No. 9361 Anonymous
29th May 2013
Wednesday 1:21 pm
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Nah, we're not being fucked about. I have used these ovens before, and they do work well, if they're good quality - and this one will be. We also have gas hobs, which is rare out here, so its swings and roundabouts.

>I've got my eye on making a foccacia and some brioche at some time in the future.

Oh! Do tell...

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