The 'IT ARE TIME' thread - Page 455





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  1. #9081
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    Default Re: The 'IT ARE TIME' thread

    Bread is a fascinating subject.
    "Stare, pry, listen, eavesdrop. Die knowing something, you are not here long"
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  3. #9082
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    Default Re: The 'IT ARE TIME' thread

    B 3
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  5. #9083
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    Default Re: The 'IT ARE TIME' thread

    B 4
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  7. #9084
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    Default Re: The 'IT ARE TIME' thread

    Thanks Craigin,

    "For a smooth dough"... none of the fancy develop the gluten of today.

    Lucky for you I always have milk stout in the cupboard, so I can make a chocolate cake this weekend.

    Do you guys just want the end product or process photos?

    Be warned though, once you have eaten this one, you will be ruined for all others. Even my colleagues that don't eat cake will have seconds of this one.

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  9. #9085
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    Default Re: The 'IT ARE TIME' thread

    When globules of red oil starts doing this you know dis ting is done.
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  11. #9086
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    Default Re: The 'IT ARE TIME' thread

    Some fresh coriander garnish goes into the pot while I get plates and slag a loaf.

    For the laaitie, a bunny..
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  13. #9087
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    Default Re: The 'IT ARE TIME' thread

    Quote Originally Posted by Emmie L View Post
    Thanks Craigin,

    "For a smooth dough"... none of the fancy develop the gluten of today.

    Lucky for you I always have milk stout in the cupboard, so I can make a chocolate cake this weekend.

    Do you guys just want the end product or process photos?

    Be warned though, once you have eaten this one, you will be ruined for all others. Even my colleagues that don't eat cake will have seconds of this one.
    Definitely please Emmie.
    Last edited by andrewdjulyan; 2019/11/01 at 08:41 PM. Reason: Autocorrect

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  15. #9088
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    Default Re: The 'IT ARE TIME' thread

    Quote Originally Posted by Riaan van Wyk View Post
    Bread is a fascinating subject.
    It really is. Kitchen fun of note.

    As easy as cook some potatoes and catch a wild yeast, mix it into dough and heat it to make magic happen in so many delicious variations.

    It's much more forgiving than cake that requires more precision and careful control of temperature.

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  17. #9089
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    Default Re: The 'IT ARE TIME' thread

    For the Teenage Blonde, naan bread which is the traditional way to eat this. I wanted to serve this wrapped in a roti for them for tomorrow but couldn't find any this afternoon.

    As the other Blondes can't be with us at home tonight I thought it a prime opportunity to stop the teenagers asking for very hot curry.

    I don't think they are going to ask again after tonight
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  19. #9090
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    Default Re: The 'IT ARE TIME' thread

    Quote Originally Posted by Emmie L View Post
    Thanks Craigin,

    "For a smooth dough"... none of the fancy develop the gluten of today.

    Lucky for you I always have milk stout in the cupboard, so I can make a chocolate cake this weekend.

    Do you guys just want the end product or process photos?

    Be warned though, once you have eaten this one, you will be ruined for all others. Even my colleagues that don't eat cake will have seconds of this one.
    Process please Emmie
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  21. #9091
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    Default Re: The 'IT ARE TIME' thread

    Quote Originally Posted by Estee View Post
    Process please Emmie
    I second that. With pitchas.
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  23. #9092
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    Default Re: The 'IT ARE TIME' thread

    I could murder a bunny now Riaan.
    Estee = S T = Sean Towlson

    ''Nothing makes the Earth seem so spacious as to have friends at a distance; they make the latitudes and longitudes''. H.D. Thoreau.

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  25. #9093
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    Default Re: The 'IT ARE TIME' thread

    Quote Originally Posted by Emmie L View Post
    Thanks Craigin,

    "For a smooth dough"... none of the fancy develop the gluten of today.

    Lucky for you I always have milk stout in the cupboard, so I can make a chocolate cake this weekend.

    Do you guys just want the end product or process photos?

    Be warned though, once you have eaten this one, you will be ruined for all others. Even my colleagues that don't eat cake will have seconds of this one.
    Well...I guess we all learn from each other here,

    Do whatever you feel is comfortable with the time you have available.

    Regarding the cake...Milk stout & chocolate...Please post something for reference, for future experiments

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  27. #9094
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    Default Re: The 'IT ARE TIME' thread

    Quote Originally Posted by Riaan van Wyk View Post
    Then deksel on and left to tune.

    Must say I don't quite see the appeal of these bryani pots, they are an irritation to use on a fire. But they are cheap and I can pretend I'm using a Bedourie Oven.
    The principle behind them is to caramelize the onions and garlic and brown the meat. They are good at burning things. My good friend Navashni went to great lengths to demonstrate how this works and how to get the perfect caramelizing and browning. Especially important with bryani.

    Some of my attempts at various curries.
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    Last edited by Fluffy; 2019/11/01 at 09:08 PM.
    Cheers

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  29. #9095
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    Default Re: The 'IT ARE TIME' thread

    I will make a separate thread so that it's easy to search for when you want to make it again

    And again

    And again

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  31. #9096
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    Default Re: The 'IT ARE TIME' thread

    Mmm curry, now I am interested. Planning breyani on Sunday for mini-him's birthday lunch request.
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  33. #9097
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    Default Re: The 'IT ARE TIME' thread

    Quote Originally Posted by Emmie L View Post
    Craigin, find a lekker bread recipe in there for us to play with, pretty please?

    I love old recipe books. Some dishes are so clever and reflects the time so well.

    My gran's recipes were mostly an ingredient list with maybe a note on some tricky step. She was so experienced, she made hardly any notes.
    I have another few to add, however they are not loading up at the moment.

    I will try again tomorrow...

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  35. #9098
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    Default Re: The 'IT ARE TIME' thread

    Quote Originally Posted by Fluffy View Post
    The principle behind them is to caramelize the onions and garlic and brown the meat. They are good at burning things. My good friend Navashni went to great lengths to demonstrate how this works and how to get the perfect caramelizing and browning. Especially important with bryani.

    Some of my attempts at various curries.
    On a fire they are an irritation, regardless of what Nevashnee says. But it is a cooking surface/ vessel and one adapts and makes do with what you have.
    "Stare, pry, listen, eavesdrop. Die knowing something, you are not here long"
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  37. #9099
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    Default Re: The 'IT ARE TIME' thread

    Offspring are fed, with vocal protesting it needs to be noted. I can thus, while pondering this thusness, continue having my supper, now in peace.
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  39. #9100
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    Default Re: The 'IT ARE TIME' thread

    Quote Originally Posted by Emmie L View Post
    Proper sourdough.

    My heart is happy. 😊
    Dudley uses sour dough for his pizza bases Emmie, tastes awesome..
    "Stare, pry, listen, eavesdrop. Die knowing something, you are not here long"
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