Lots of engines on that little skiff.
Posts made by Chap
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RE: Iron Chef WAYCT - What Are You Cooking Todayposted in Hobbies and Pastimes
We use something similar when we do Sukiyaka and put it on the dining table.

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RE: Iron Chef WAYCT - What Are You Cooking Todayposted in Hobbies and Pastimes
@Giles they don’t look that bad and I beg they taste fantastic
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RE: Random Rantsposted in General Chat
@Giles said in Random Rants:
I was looking at new recipes to do today. One recipe called for Beef Cheeks. This was in the FAQ's. Erm how fucking stupid do you think we are......

Frequently

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RE: Bread - What are you baking today…..posted in Hobbies and Pastimes
Excited to give this flour a try. Bought it during my recent visit to Paula and @Giles

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RE: Iron Chef WAYCT - What Are You Cooking Todayposted in Hobbies and Pastimes
@Giles said in Iron Chef WAYCT - What Are You Cooking Today:
That is what I did. BUT, I did not put them on a bed of salt, which may have extracted more moisture from them....
Can also depend on what type of potatoes you used. I always do need more or less extra starch depending on the potatoes although I always work with the same recipe. That’s why Italian grandma‘s don’t use recipes, they feel the dough

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RE: Iron Chef WAYCT - What Are You Cooking Todayposted in Hobbies and Pastimes
@Giles the baking the potatoes on salt in the oven technique like you did it for the mash on the pie works great for gnocchi dough too.
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RE: Bread - What are you baking today…..posted in Hobbies and Pastimes
Today’s bake was a failure, I presume that French flour would have needed a lot more water, the dough was very stiff and didn’t rise well.

My starter seems to be motivated to do another run

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RE: Iron Chef WAYCT - What Are You Cooking Todayposted in Hobbies and Pastimes
Soy sauce marinated boneless chicken thighs for lunch

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RE: Iron Chef WAYCT - What Are You Cooking Todayposted in Hobbies and Pastimes
@Giles said in Iron Chef WAYCT - What Are You Cooking Today:
They say to boil off the liquid on super high heat, then lower the heat and cook, scraping the bottom of the pan regularly, until it's dark brown from the Maillard reaction...
Brilliant, I always have issues getting a good Maillard with minced meat and can only achieve it when roasting bit by bit in small quantities
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RE: WHAT ARE YOU DOING TODAY - WAYDT (PICS)posted in General Chat
@Giles said in WHAT ARE YOU DOING TODAY - WAYDT (PICS):
More or less exactly what @Alex will be doing tomorrow....
More or less what I‘ll be doing this afternoon
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RE: IRON HEART WAYWT - 2026 EDITIONposted in What Are You Wearing Today (WAYWT)
Spring is in the air

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RE: Our Cars (dream or actual)posted in General Chat
@scooter said in Our Cars (dream or actual):
@goosehd said in Our Cars (dream or actual):
...she even said sure, go ahead….
Funny thing, I immediately picked up on the inflection, and facetiousness in her voice...
I'm glad I'm no longer married...
maybe the reason I don't even ask... 






