Prog Chefs Unite!!!

Dean wrote: Mmmm - never heard of gougeres before but they look damn tempting. I presume it's some kind of savoury choux pastry?

Exactly right. Fairly easy to make, and totally worth it.

Finn, those loaves of bread look sooo good.

Made more pretzels today, this time from scratch. I think they taste better than the mix we used before.
My wife felt like experimenting also, and made a batch of chocolate pretzels. They need some kind of dipping sauce, I think, but taste pretty good anyway.



Yes, it does look a bit like a Mr. Hankey cloning project.

Churros can be addictive. lol
However, we prepped them the same as regular pretzels, in boiling water with baking soda. They do look fried in the picture, but were dense and bready.

The novelty of these wore off pretty quickly and we tossed them. Once cooled, the flavor just wasn't there, and adding a glaze on top didn't help. Would've just been taking on extra calories without enjoying them, so in the garbage they went. It was worth a shot though.

I'll keep the chocolate sauce in mind for something more worthwhile down the road.

Those ribs and veggies sound fantastic.

Tonight will be grilled pizza night. We make a big batch of our own dough and freeze it with a little olive oil in a vacuum bag, so we can take it out whenever we want it. I roll the dough out nice and thin, throw it on the very hot grill to color one side, bring them in to sauce and add toppings to the cooked side, then plop them back on to finish. Crispy and delicious.

Wow, what a nice thread, how come I've never seen it before?
Anyway, have some reading up to do, 150 pages or so, lol. I'll do that while I try Dean's rib recipe next weekend. Sounds delicious

Spears and chips? I've not heard that phrase before associated with pickles, what veg are they?

LOL Yup, Padraic got it.

You had to peel onions. I got to polish Mom's silver. I made the mistake of saying I liked to do it once as a small boy, which apparently meant I was volunteering to do it until I left home.

Prepped a bourbon sauce earlier to marinate chicken in for tonight, along with some red beans and rice. Should be good.

^ Besides; "gherkins" here are usually those awful tiny sweet & sour things no one knows what to do with.






Edited by Atavachron - January 14 2015 at 20:42

Talking of Bombay, I cooked a simple India inspired fish dish this evening. Made a kinda pesto using 1 tbsp EVOO, 3 tbsp Lemon juice, tsp ground cumin, tsp ground coriander seed, 1 green chilli, a few parsley stalks, a handful of shredded Savoy cabbage (any green cabbage will do) and about 50g of raw cashew nuts - blitzed in food-processor/blender to a chunky paste. Spread on side of cod or other white fish and loosely wrap in foil (en papillote). Bake in medium oven for 15 minutes. Obviously it would be more traditional to use coconut instead of cashew and coriander (cilantro) instead of cabbage but we didn't have either of those so I improvised.