If you feel like getting slightly more expensive, Coole Swan is basically “Bailey’s but with actual good-quality ingredients”. It is also Very Delicious.
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I’ve never heard of coole swan, but I do like my baylies. I’ll keep an eye out.
Downside is because we have a wine industry here the alcohol tax is a bit weird. If it’s under about 16% then it’s pretty cheap. But over that and all kinds of tax get applied. As such the local Canterbury Cream is $16, but baylies is around $40 for the same size bottle and maybe 2% more booze.
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That it is.
Much mellower than the average swan…
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We had lemon and herb chicken wings last night. Nothing to special apart from the fact our 13 year cooked for us with a recipe from a book we got him for Christmas.
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No living on beans on toast for him when he moves out then!
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My continued adventures in pizza dough continue… I tried @Captbnut’s recipe again (I added a heavy pinch of salt, which hopefully doesn’t screw everything up, but no-salt dough just didn’t work for me last time).
Tomorrow is the bake. We will see how it goes! Wish me luck!
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Good luck.
It may be that the recipe we use is specifically for a pizza oven rather than a conventional cooker
Is all good!
The dough didn’t rise much overnight (about a… 50% increase?), so I’ve taken it out of the fridge to rise a bit more before I make pizza for early-dinner. Plan is to just crank the oven to max and bake them for 8-10 minutes, see how that goes.
Pictures to follow!
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Pictures that have followed!
End results were perfectly satisfactory. A good pizza, albeit not a great one. Dough had a good consistency once baked but I think it was too dry and so it didn’t get super crisp nor really chewy. Hard to describe… it had the consistency of pita, rather than pizza? Anyway, a happy experiment, nice to get back at it.
Tonight I am roasting a chicken with potatoes and carrots, and then stir-frying some broccoli just so there is something green on our plates. Leftover pizza will be mostly consumed for lunch tomorrow.
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I’ve decided that 2021 should be the year of making the perfect burger. Any recommendations for where to start would be most welcome
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Make it with ground lamb, sprinkled with black pepper and ground sumac.
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Here you go! Personally i like to have 2/3 beef, 1/3 pork mince…
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If you’re feeling a little crazy, Heston Blumenthal has a “In Search of Perfection” about Hamburger that is full-on crazy-pants (although his fries are spectacular, ain’t nobody got this kind of time).
That stated, you can never go wrong with Alton Brown. Even this simple recipe is a bit much for me most of the time, but it is the foundation on which great burgers are built:
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The very, very last outbreak of Christmas: onion tart.
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I’ve found this myself, but thanks. It’s a great series.
I like a bit of pork in the mix as well. Going to try a mince recipe tonight, but have some braising (chuck) steak in an online shop for next weekend.
Attempt 1. An adaptation of the Guardian recipe using mince.
500g beef
100g pork
45ml punk IPA
1/2 tsp sage
1/2 tsp thyme
1 tbsp breadcrumbs
Small onion
Salt
Pepper
6 honking great burgers.
Photos not loading atm so will add later
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My goatburgers work like this. Note that goat is less fatty than beef or lamb, thus the egg to bind things together.
1kg of goat mince (makes about 15 burgers)
6 heaped tablespoons white breadcrumbs
2 smallish onions chopped into quarters
1 egg
Either:
1 level teaspoonful mustard powder
1 teaspoon dried herbs (“pizza spice jar”, which is mostly oregano, some thyme)
1/2 teaspoon salt
1/2 teaspoon pepper
Or:
1 teaspoon dried herbs (pizza spice jar)
3 teaspoonfuls garlic granules, or about five pigs
1/2 teaspoon cumin
shaking of salt
shaking of pepper
Blend everything except the mince in a food processor.
Add to the mince in a big bowl, mix well by hand, and press.
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That sounds great. I think we’ve got some goat in the freezer
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Man, I wish we could get minced or ground goat in Canada… I’m lucky if my local grocery store carries goat whatsoever.
In the before-times smaller local grocers often carried a few cuts, but even that has become increasingly rare.
I have never had a goat burger. Lamb, pork, beef, turkey, chicken, duck, salmon, and venison, yes. But no goat.
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Goat is not at all a standard meat in the UK, but I’ve been fortunate enough to live in areas that have had significant immigration from the Middle East and the West Indies.
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