Off Topic The cooking thread….

[Duke Silver]

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

 

[rovertiger]

I haven’t bothered this year cos I got that many from ten plants I was giving them all away
Froze a load two
Scotch bonnet
Thai dragon and apache

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

 

[Ric Glasgow]

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

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

 

[Cityzen]

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

Yes, this certainly is a wonderful land.

 

[TwoWrights]

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

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


The views expressed in my posts are not necessarily mine.

 

[rovertiger]

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

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[Paul Jewitt]

No, mine come on chilli plants, and ****ing hot they are too. I can highly recommend growing chillies. Try " Apache" variety as can be grown indoors in sunny spot and produces loads of medium to hot chillies. Alternatively get a bright red chilli from supermarket and plant the seeds. Great fun.

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

 

[dennisboothstash]

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

 

[Ric Glasgow]

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.

 

[Amin Arrears]

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.

 

[Paul Jewitt]

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

 

[tigerscanada]

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

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

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[Amin Arrears]

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

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[spesupersydera]

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

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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?

 

[mrprochull]

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

 

[Amin Arrears]

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

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.

 

[Paul Jewitt]

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

 

[TwoWrights]

Pizza, ponced up cheese on toast.


The views expressed in my posts are not necessarily mine.

 

[Ric Glasgow]

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.

 

[SW3 Chelsea Tiger]

Cooking with a very special ingredient tonight…..

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