Looking good!
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Tangentially related âŚ
I donât know how many of you make mealplans to try and make it easier for yourself with the shopping and cooking. We do. It mostly started during the pandemic when we wanted to reduce supermarket trips to a minimum. But now that the next groceries store is not next-door anymore it really saves us time.
But I do find making the plans somewhat stressful and repetitive.
I have begun experimenting with prompts for the chatbots and for single meal inspiration they are a bit boring⌠they make pretty decent mealplans.
One of my prompts looks like this:
âPlease give me a mealplan (dinners only) from Sunday through Saturday for 2 people. We eat both fish and a small amount of meat, but no beef. It is currently fall and we like seasonal food. We live in Germany and prefer some local recipes. International cuisines we enjoy are: Thai, Indian and Japanese. Tuesdays needs to be a quick meal because we have little time for cooking. I would like to have at least 2 meals or at least sides that I can eat over 2 days.â
Then I usually swap out a dish or change the order and then I ask for a shopping list assuming we have staples and spices. The shopping list is a new idea I had. Sometimes I specify stuff like âI want one dish with Sauerkrautâ or âtwo dishes with rice as a sideâ (our rice cooker can only do a minimum of 4 portions)
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We have a cookbook (well 2, one âone-potâ one and a 30mins meals one) that gives you a menu plan and the shopping list to go with it. Because that equates to 20 weeks worth of meals, it doesnât get too repetitive
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Otherwise we end up with the same 6-7 recipes in rotation! 
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So I had an urge to make cheese?
It turns out paneer isnât that difficult and is way cheaper and tastier than the shop bought version. Obviously I ignored the recipe and put a load of herbs and spices in it and it went brilliantly!
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Ooh, that looks lovely! We semi-regularly make our own halloumi, which has always turned out well and I suspect isnât too different to making paneer.
Weâve had a go at ricotta and mozzarella too. Theyâve been tasty, if variable in how closely the texture matches the traditional versions of the cheeses!
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My friend came over and we made a few Christmas cookies. Walnut Shortbread, Florentiner and Speculaas Cookies
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So neat! Very impressive.
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my friend cut the triangles very precisely. i only added the Marmelade dots.
Today I made Basler Leckerli on my own.
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Fun!
Itâs really quite good.
Getting ready for the first test tomorrow (it only arrived yesterday).
The dough is the âNew York Pizzaâ from the Pizza Bible. Not too strongly hydrated seems easy enough to handle.
The pizza sauce is from the same recipe.
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Should ooni be paying @Captbnut commission? 
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Him and our other friend who has one
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I have a friend who working designing new versions with them and they are pretty robust bits of kit, enjoy.
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I desperately want one but cant really justify it when Iâm spending so much on an extension!
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If you want any tips, just shout.
If youâve got the pellet one then the temperature drops loads when you open the door, so you need to cook a pizza, shut the door for 5 minutes and wait for it to heat back up
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We have a gas burning unit optionally but today we were going to try the wood.
I didnât order it. I am only providing the pizzas, my partner will hopefully be dealing with the hot equipment and the fire.
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So that went better than expected Except for a few burnt parts. We didnât mess up any of the six pizzas. After our experience with a friend this spring, I had assumed weâd produce at least 2 âpizza ballsâ so I made double the amount of dough. Now we have 2 pizza breads left over.
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So we managed to avoid the âball of doughâ type of mess we saw our friend produce because the dough stuck to the âSchieberâ (the thing you use to transport it from kitchen to oven)
But most of the pizzaâs had burnt (black!) parts on the back part that goes in first. My partner did turn them but he says it was difficult to tell when to do that. Any hints how to avoid burning parts?
We donât want the door open all the time even with wood I suppose the heat will drop fast.
What is the best timing for a pizza?
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Looks great.
Itâs called a peel in English. (Assuming itâs a large spatula thing. ). In restaurants they use flour or corn meal to keep the dough from sticking.
The other questions, I have no experience with this oven, but the answer is âpractice and experience â.
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