Food thread

HBS Guy

Head Honcho
Staff member
hmm a HUGE gemberkoek (gingercake) is cooking in the oven. Smells divine! Will take 3 hours at least I reckon to cook all the way through. Most of this I will take with me to Tassie—will freeze it. Slice of that at smoko will keep me going all day!
 

HBS Guy

Head Honcho
Staff member
“. . .going all day’ hahah could have more than one meaning :)

Making two stollen, German festive bread with brandy-soaked dried fruit and a roll of almond paste each. Very nice. I added double the amount of ground cinnamon—ground spices lose flavor and aroma quickly and added a little bit of ground cardamom. Love cardamom! They are rising again. Making the almond paste then the dough then adding the dried fruit—fucking joints hurting! HAVE to ensure I get a kitchen in my Tassie house where prep and a lot of the cooking can be done sitting down and get a dishwashing machine so I don’t have to stand up doing dishes after standing doing cooking.

I will eat a LOT of gelatine—bone broths as well as deserts made with gelatine sheets (don’t use powdered gelatine, buy the sheets, much better! Anyone over 50yo should do the same. FUCK vegetarianism, if you are getting a bit old eat LOTS gelatine!








Fortunately stocks and soups are easy to apportion and freeze.
 

HBS Guy

Head Honcho
Staff member
Hmmm the stollen don’t look like they usually do, guess scaling the recipe to double isn’t as simple as just doubling everything. Never mind, will still be delicious!
 

HBS Guy

Head Honcho
Staff member
Stewing some gooseberries. I love this time of year, so much lovely food available! Winter sucks, only apples, oranges and mandarines, mostly out of store so bley.
 

HBS Guy

Head Honcho
Staff member
Bought 10Kg ripe tomatoes.

Make sauce tomorrow with my little tomato machine, suitable for 10Kg batches, not 100Kg batches! I put 1/2 tsp citric acid in each 500ml jar—sauce won’t go off! If I can’t find the machine—peel, quarter, boil the tomatoes, pass through the moulie (food mill) attachment to the Kenwood. Hot water bath process 10m minutes. So nice to have jars of passata in the pantry.

Also preserve some peaches: light sugar syrup, 1 cinnamon stick, 3 cloves, lemon zest. bit of lemon juice to acidify it all a bit. The flavor of peaches and pears is very easy to overshadow.

Brought back my 17L cheap ss pan. Now have two preserving racks—can preserve fourteen 250ml jars at a time.
 

HBS Guy

Head Honcho
Staff member
Ah, I am used to waterbathing, would not feel it right to use another method.

Will be looking for a pressure canner soon.
 

HBS Guy

Head Honcho
Staff member
Was out today. Bought the “Wood-fired Oven Cookbook” by H & D Jones.

Nice simple intro to using the oven, pizzas, chicken, tandoor recipes, bread etc etc.

Do have a little book of woodfired oven pizzas somewhere.
 

HBS Guy

Head Honcho
Staff member
10Kg tomatoes slowly turning into sauce. Could not find my little tomato machine so cooking the quartered tomatoes then will transfer to the moulie attachment of the Kenwood to separate sauce from seeds and skins.
 

pinkeye

Wonder woman
Stewing some gooseberries. I love this time of year, so much lovely food available! Winter sucks, only apples, oranges and mandarines, mostly out of store so bley.
Do you mean real gooseberries, like I used to pick from a low tough bushy thing, in season, back in NZ.?

Sort of egg-shaped pale green semi-translucent skin , with the structure visible through the skin..??
Sigh... Also had Feijoas ... and wild tamarillos...

Memories...

So anyway had a fresh mango , lemon juice and oysters and prawns..on bed of iceberg lettuce, simple but delicious last night...
food.. the primal experience..

And I have to admit I got a takeaway Thai Jungle Curry with Prawns and steamed rice for lunch. Will finish that off tomorrow/today.
 

pinkeye

Wonder woman
10Kg tomatoes slowly turning into sauce. Could not find my little tomato machine so cooking the quartered tomatoes then will transfer to the moulie attachment of the Kenwood to separate sauce from seeds and skins.
Don't you use the whole tomato..? I never could understand why anyone would want to remove the seeds..?? but okay the skin maybe..?

Is it about texture..?
or taste..?
 

johnsmith

Moderator
Staff member
Don't you use the whole tomato..? I never could understand why anyone would want to remove the seeds..?? but okay the skin maybe..?

Is it about texture..?
or taste..?



no to seeds. It's sacrilege to suggest otherwise.

If you're going to use fresh tomatoes to make your pasta sauce then and there, seeds are ok to leave in, but not if you want to preserve the passata.
 

HBS Guy

Head Honcho
Staff member
Do you mean real gooseberries, like I used to pick from a low tough bushy thing, in season, back in NZ.?

Sort of egg-shaped pale green semi-translucent skin , with the structure visible through the skin..??
Sigh... Also had Feijoas ... and wild tamarillos...

Memories...

So anyway had a fresh mango , lemon juice and oysters and prawns..on bed of iceberg lettuce, simple but delicious last night...
food.. the primal experience..

And I have to admit I got a takeaway Thai Jungle Curry with Prawns and steamed rice for lunch. Will finish that off tomorrow/today.
Real gooseberries.
 
Top