Off Topic The cooking thread….

My favourite breakfast!
Pan fried chorizo and halloumi with homemade smashed avocado, lime pickled red onion and homemade sweet chilli tomato jam served in a warm ciabatta.
Jam takes about 1 hour to make (preferably the night before and let it set), everything else on the day- around 20 mins

 

Heard the Apache is only a shadow of what it used to be.

 

All this talk of food...I'm Hank Marvin!

 

Yes, this certainly is a wonderful land.

 

Ah rhyming slang, and I don't mean 'starving'!


The views expressed in my posts are not necessarily mine.

 

Had to put this one on here instead of the normal thread.

 

I've got some Carolina Reapers and 'ghost scorpions' growing at the mo. Last time I did them (along with Nagas) they were f***ing hot

 

I feel left out.
I cook **** all really.
Can you accept my famous Salted Caramel Espresso Martini as my recipe of choice?

 

Grandkids coming for tea tomorrow night,they're huge fans of my speciality(chili con carne)..I make it pretty damn hot and they absolutely love it.

 

I also grow chilli’s but I’ve ****ed em up this year. Put ‘em out to harden one day in may that was meant to be overcast and it ended up being a scorcher, sunburned the bastards. Put ‘em back weeks. They’re just growing some proper foliage now.

 

Mine are similar, but just starting to bud a little

 

Eat one of those Apaches and it'll mean "the rise and fall of fingers burnt" ! It'll be a case of "run don't walk" to avoid a mess

 

here’s a pesto base pizza I made last night, topped with chorizo and fresh garlic.

 

That looks stonking; do you use a pizza stone in your conventional oven or do you have a wood burner/pizza oven outside?

 

Would help if there was recipes on this thread as well.

 

Thanks. I have a gas fired Gozney roccbox (superior to cheaper imitators), and it’s honestly probably the best thing I’ve ever bought. These reach 500 Celsius and cook a pizza in about 60 seconds, it’s impossible to do a proper Neapolitan style with the big fluffy crust in a conventional oven.

 

I currently have a 2nd generation Uuni (wood pellet fired) and agree about dedicated pizza oven vs regular oven. I'm hoping to upgrade this year, possibly to a Gozney dome dual fuel

 

Pizza, ponced up cheese on toast.


The views expressed in my posts are not necessarily mine.

 

If it were a 'toss'-up between Amin Yapusi's chorizo and garlic wood fired,home made pizza and your burnt Red Leicester on Warburton...You'd be told(ever so politely) to go and bile yer heid.

 

Cooking with a very special ingredient tonight…..