[fried]

I'm not much of a seafood fan, but the sound of that bread's making my mouth water. I've been cooking since I was a young child but I've never made bread, maybe now is my big chance. Any chance of the recipe?

[rich d]

I'm not much of a seafood fan, but the sound of that bread's making my mouth water. I've been cooking since I was a young child but I've never made bread, maybe now is my big chance. Any chance of the recipe?

Couple of shallots finely chopped and some decent smokey bacon, fried off. Then popped to one side to cool, deglaze the pan with some balsamic vinegar and bung this on top of the cooling mixture.
100g of rye flour, 400g of strong white bread flour (makes a light rye, increase the rye content if you want it darker). 10g of salt, 10g of yeast. Add the flours, sal and yeast to a big bowl and mix through. Add 350ml of cider to flour mix, mix then knead. I use french fold instead of traditional (google richard bertinet) as this allows me to use a slightly wetter mixture. Just before the dough is ready I add all the bacon and shallot mixture. Then cover with a tea towel in a bowl and leave for a couple of hours.
Flour your work surface and shape into a tight bowl then cover with another floured tea towel, leave to rise for an hour and a half to two hours to double in size. Heat the oven to 220c. Score a circle ontop of the risen dough then bung into the oven. Though a cup of water into the bottom of the oven and shut the door, after ten mins turn oven down to 200c then cook for between 15 and 20 mins further until the bread sounds hollow on the bottom, leave to cool for a bit and serve.

[fried]

Thanks a lot 

May is basically one big holiday in France and I'll be making bread. The missus started salivating when I told her.

[lagerstarfish]

word on the street is that barbecued shark is this year's garden party essential

[fatneck]

Nice ... 

[tomtom]

Oof! I prefer slow cooked to flash fried...

[lagerstarfish]

been doing this recently, but with cheap supermarket steaks

skirt steak is my Argentinean brother in law's favorite

new family favorite

I like this guy's presentation style

[fried]

That gives me some ideas for what might be my second and last barbecue of the summer next week. Have you tried it with flank steak? bavette in French which is IMHO the best cut of beef going.

I'm not a salt lover and I hate steak recipes with a salt crust on 'em, does it keep the crust cooking like this?

[lagerstarfish]

no crust, because it sits wrapped in foil for so long - and I don't always use salt, but use crumbled Oxo cube instead (one cube over 3 steaks)

[SA Chris]

Salt is bad IMO, draws moisture out of the meat.

[fried]

I agree with you Chris, but a lot of people (top chefs included) don't. I'm always arguing with my sis-in-law  about salt. She says it adds flavour, I say 'yeah, the flavour of salt'.

[SA Chris]

So many other things can add flavour without ruining the meat.

[Jim]

I agree with you Chris, but a lot of people (top chefs included) don't. I'm always arguing with my sis-in-law  about salt. She says it adds flavour, I say 'yeah, the flavour of salt'.

Here's a challenge for you then. Make a loaf of bread with zero salt in and try and eat it. Bet you can't eat 1 slice

[fried]

I agree with you Chris, but a lot of people (top chefs included) don't. I'm always arguing with my sis-in-law  about salt. She says it adds flavour, I say 'yeah, the flavour of salt'.

Here's a challenge for you then. Make a loaf of bread with zero salt in and try and eat it. Bet you can't eat 1 slice

I can't even eat potatoes without salt. Though my missus had to eat salt-free bread when she was on cortisone, she said it was 'OK', she likes her salt too.

[Paul B]

Has anyone on UKB ever cooked on a Big Green Egg / Kamado Joe / Grillaking type BBQ? I went to the Clitheroe Food Festival a few weeks ago now and had possibly the best bbq'd chicken I've ever tasted.



They look interesting for smoking things, pizzas etc.

Shame they're quite a lot of FAs (although other brands are available).

[lagerstarfish]

I'm still tripping on the cooking options of a sub £200 Weber with a lid

mind you, I do enjoy the challenge of cooking with what is available and will never be a perfectionist in anything outside of the bedroom

[kelvin]

Puffing up the pillows can be a real ballache.

[Paul B]

I'm still tripping on the cooking options of a sub £200 Weber with a lid

mind you, I do enjoy the challenge of cooking with what is available and will never be a perfectionist in anything outside of the bedroom

It'll likely be a Weber kettle given the £££ of the above, although the small ones are fairly 'affordable'.

[fatneck]

Threw a couple of trout on the barbie last Saturday with no added anything and they were stupendous...

[fatdoc]

As you would expect... it's been called. fantastic day of BBQ... slow cooked pork belly and burger fest.. sirloin steaks for me and my daughter. It's on all!!

[lagerstarfish]

nice one fatdoc

no BBQ for me today, but I'm doing a couple of chickens on the rotisserie tomorrow (charcoal and wood)

my Argentinian brother in law was getting ready for lighting up when I spoke to him this afternoon

a quick glance shows that I owe this thread a few pictures from recent burns....

I'll get it sorted shortly

[Jim]

the kids toasted marshmellows on the fire pit outside this evening is as close as we'v got this year

[lagerstarfish]

Christmas dinner - 6kg of sirloin on the bone - I really didn't want to get this wrong

[lagerstarfish]

the kids toasted marshmellows on the fire pit outside this evening is as close as we'v got this year

yeah, but it involved stuff being cooked on burning things - that's what counts

 

[andy_e]

What does your Argentinian brother in law suggest? I'm about to go there for two months...