I saved the potato skins and fried them in the leftover rapeseed, erm, I mean "Canola" oil to make some crispy skins.
Homemade pork and prawn dumplings, cooked in chicken, shiitake mushroom and ginger broth, The dumplings i made last week and froze half of them, i will make the broth fresh of course.
yesterday fish, today fish, tomorrow fish, in two days fish Spoiler: In three days fish Spoiler: In four days fish Spoiler: In five days fish Spoiler: In six days fish Spoiler: In seven days The blood moon will rise and i will go to the underworld to feast apon the dead
Sounds fishy to me. Tonight I shall be preparing some spaghetti with pork as the meat. I am not a large fan of beef in my spaghetti.
Plain. They were kinda rectangular, with crimped edges, and they didn't have raisins or chocolate or fruit in them.
Made Gumbo this evening, just be mindful folks, when handling habanero chillies, washing hands twice and sterilising them does not seem to be sufficient to remove the capsaicin from them. Rubbing your eyes, or using the bathroom, not long after can indeed prove painful.
Thought I would share more about my pizza-making endeavors, including a few pics (sry, I didn't take step-by-step pics of all the steps involved, so you'll have to use some a bit of imagination to fill in the gaps) For my pizza, I like to use a mix of flours. These are all pretty much flours obtained from milling Common Wheat, but usually mix at least 2 different kinds, oftentimes more. I also use sourdough, rather than store-bough yests, as I find the resulting taste/flavors/aromas it lands to the pizza are way better. Anyway, I prepared a batch of sourdough the day before, which then got used to prep the proper dough the following morning. You let microorganisms do their magic for a bunch of hours. I don't actually bake the typical round-and-thin style of pizza (that's not very practical, at home) but I rather go with a style which is more akin to focaccia. After main fermentation occurs, I like to prep individual dough balls (600 to 800 grams each, depending on how large the pans I'm using are and how think I want my pizza/focaccia to be). Spoiler: dough balls, ready to be put to rest again You can see I've used a dash of wholewheat flour for this batch. I let these go through a shorter, secondary fermentation stage, before stretching them out in the pans. Spoiler: almost ready to to go in the oven The stretching is done by hand. This is in order to not stress the dough unnecessarily, and to avoid squishing all those lovely air bubbles out. Using a rolling pin doesn't hold the same results. These undergo a final resting phase before being topped and baked. Yes, making really good pizza is a lengthy process. This is also why I always prepare big batches whenever I crave some pizza. As much as you could adequately feed 8 to 10 people with. We usually end up with leftovers, unless we have a suitable number of guests. Those will be enjoyed the day after (it does taste great when re-heated too!). Lo and behold, he're the end result: Tomato Sauce + Ham + Mozzarella + Wurstel Pizza. Spoiler The ham turned out to be a tad saltier than I expected, but it was really yummy nonetheless. Focaccia Messinese Spoiler This style of pizza originated in Messina, sometime after WWII (I think?). The traditional recipe prescribes Fresh Tomato, Endive, Tuma (which is lightly aged cheese and very popular in Sicily), Anchovy fillets, freshly ground Black Pepper, Olive Oil. I didn't have all the ingredients at hand, so I used lettuce and canned tomatoes instead. I also like my focaccia messinese when topped with a generous dose of freshly grated cheese on top of it, which gets added as soon as I take it out of the oven. Sfincione Spoiler This is yet another style of Sicilian Pizza. It originated in Palermo, and dates all the way back to the eighteenth century. It is topped with abundant Sfincione Sauce (i.e. tomato sauce + tons of thinly sliced onion + anchovies), Caciovallo Ragusano (which is a kind of strong cheese, also from Sicily), herbs, bread crumbs, olive oil. Finally, potato pizza Spoiler This is probably my favorite one. Finely diced onion and a light sprinkle of mozzarella cheese is topped with a layer of thinly sliced potatoes. A generous dose of freshly ground black pepper, salt, chopped rosemary, olive oil and freshly grated Parmesan cheese assure heaps of taste and a gorgeously crunchy crust. Sadly enough, I didn't take a close up picture of this goodness, so you'll have to cope with the a view of the potato pizza already sliced and ready to be served. Man, all that typing and posting pictures of tasty pizza made me starving. Luckily enough, the leftovers from yesterday's batch are right at hand in the fridge
