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Off Topic The cooking thread….

Discussion in 'Hull City' started by SW3 Chelsea Tiger, Jul 2, 2023.

  1. Duke Silver

    Duke Silver Well-Known Member

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    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
     
    #61
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  2. rovertiger

    rovertiger Well-Known Member

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    Heard the Apache is only a shadow of what it used to be.
     
    #62
  3. Ric Glasgow

    Ric Glasgow Well-Known Member

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    All this talk of food...I'm Hank Marvin!
     
    #63
  4. Cityzen

    Cityzen Well-Known Member

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    Yes, this certainly is a wonderful land.
     
    #64
  5. TwoWrights

    TwoWrights Well-Known Member

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    Ah rhyming slang, and I don't mean 'starving'! :emoticon-0125-mmm:


    The views expressed in my posts are not necessarily mine.
     
    #65
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  6. rovertiger

    rovertiger Well-Known Member

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    Had to put this one on here instead of the normal thread. <laugh>
     
    #66
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  7. Paul Jewitt

    Paul Jewitt Well-Known Member

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    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
     
    #67
  8. dennisboothstash

    dennisboothstash Well-Known Member

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    I feel left out.
    I cook **** all really.
    Can you accept my famous Salted Caramel Espresso Martini as my recipe of choice?
     
    #68
  9. Ric Glasgow

    Ric Glasgow Well-Known Member

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    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.
     
    #69
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  10. Amin Yapusi

    Amin Yapusi Well-Known Member

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    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.
     
    #70
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  11. Paul Jewitt

    Paul Jewitt Well-Known Member

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    Mine are similar, but just starting to bud a little
     
    #71
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  12. tigerscanada

    tigerscanada Well-Known Member

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    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 :emoticon-0100-smile:emoticon-0105-wink:



     
    #72
  13. Amin Yapusi

    Amin Yapusi Well-Known Member

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    here’s a pesto base pizza I made last night, topped with chorizo and fresh garlic.
    IMG_0114.jpeg
     
    #73
  14. spesupersydera

    spesupersydera Well-Known Member

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    That looks stonking; do you use a pizza stone in your conventional oven or do you have a wood burner/pizza oven outside?
     
    #74
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  15. mrprochull

    mrprochull New Member

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    Would help if there was recipes on this thread as well.
     
    #75
  16. Amin Yapusi

    Amin Yapusi Well-Known Member

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    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.
     
    #76
  17. Paul Jewitt

    Paul Jewitt Well-Known Member

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    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
     
    #77
  18. TwoWrights

    TwoWrights Well-Known Member

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    Pizza, ponced up cheese on toast. :emoticon-0125-mmm:


    The views expressed in my posts are not necessarily mine.
     
    #78
  19. Ric Glasgow

    Ric Glasgow Well-Known Member

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    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.:emoticon-0173-middl
     
    #79
  20. SW3 Chelsea Tiger

    SW3 Chelsea Tiger Well-Known Member

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    Cooking with a very special ingredient tonight…..
    IMG_1281.jpeg
     
    #80

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