Food Porn

[TringSaint]

Not too late to lay down a jug of slow gin:
View attachment 442006
K

Mine have been steeping for 2.5 weeks now and the gin is a very deep magenta colour.
I added the spices last week too.
Comin and cardamom in one, star anise and cinnamon in another and grated tonka bean in the third.
Not done tonka before so no idea if I have added enough /too little /too much!!

 

[TringSaint]

It’s not that hard to make - most of the work is done by the food processor and if you have a spätzle extruder then the cooking process takes minutes.
Fried off with butter, copious amounts of cheese, cream, nutmeg and black pepper and some crispy lardons - can’t beat it on a cold day!!

This is the extruder / scraper thing I use:

https://amzn.eu/d/9KwdWfn

Very quick and easy once you have the dough made.

 

[Klenchblaize]

K

 

[Gameking]

Fallow Mince Lasagne, Green Salad and Tomatoes. Grated Parmesan added after picture taken as could not wait

 

[DevonRifle]

Fallow Mince Lasagne, Green Salad and Tomatoes. Grated Parmesan added after picture taken as could not wait

Venison lasagne is my favourite. After a tip from a farmer friend I always mince the heart in the lasagne with the ordinary mince (on roe deer heart in a total of a kg of mince) and it makes for a creamier consistency with a lovely flavour. It was her (the farmer’s) secret recipe in her lasagne for years. Her family still don’t know what the secret is.

 

[Morkai]

Been out for a ride on the motorcycle this evening and it felt a bit wintery, so came in and made bit of a comfort meal with what was in the fridge, freezer and cupboard.

About 40 mins from peeling the potatoes to sitting down with a tray. (Not a great pic).

Cod, cheese sauce, mash gratin, greens -

* Cod poached in milk with bay leaves, s&p.

* Poaching milk kept to one side to make the cheese sauce.

* Mash enriched with some egg yolks (dog got the whites), a bit of the cheese sauce, gruyere, crispy onions and crispy bacon. Tossed in a bowl with some roasted cauliflower, a bit of asparagus and some dijon mustard. Topped with with breadcrumbs and more gruyere, chucked under the grill to finish.

 

[Gameking]

Venison lasagne is my favourite. After a tip from a farmer friend I always mince the heart in the lasagne with the ordinary mince (on roe deer heart in a total of a kg of mince) and it makes for a creamier consistency with a lovely flavour. It was her (the farmer’s) secret recipe in her lasagne for years. Her family still don’t know what the secret is.

DR, Thanks for the tip .
If the heart is available then I usually stuff it (!)

Next time I have one I will give the mincing a whirl lol

 

[sauer]

Mince heart and mix thru mince and make burgers ....
Scott rea called them turbo burgers

 

[Gameking]

My Heart usually looks like this .............

 

[Klenchblaize]

K

 

[Tralle]

*insert some pun about butter on a fly for dinner*

 

[Tralle]

Made a pizza

Pancetta, goat cheese, apple, onion and a little mozzarella

 

[Andyquadra]

View attachment 443905

Made a pizza

Pancetta, goat cheese, apple, onion and a little mozzarella

I've done a gorgonzola and pear home mage pizza before.

 

[Bavarianbrit]

Lidl Spätzle is ok, homemade better, but the Semmelknödel is king for soaking up a good goulash!

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I hope you know that you do not cut a Semmelknödel in half but using a knife and fork to gently pull the Semmelknödel apart to expose the chunk of bread that should be in the middle.
My German partner was a trained cook in a game restaurant in Selb Bavaria and she taught me that one.

 

[Bavarianbrit]

Did you use an extruder or is this packet spatzle?

 

[Tralle]

I've done a gorgonzola and pear home mage pizza before.

That is also a good one.

This one is supposed to be bacon, but you need a proper bacon that has been aged/dried.

Hard to source that.

Use a good apple with a decent acidity (few things i despise more than pink Lady and granny smith)

 

[Andyquadra]

That is also a good one.

This one is supposed to be bacon, but you need a proper bacon that has been aged/dried.

Hard to source that.

Use a good apple with a decent acidity (few things i despise more than pink Lady and granny smith)

Steak and quail eggs is another good one but you just can't beat parma ham and garlic mushrooms

 

[Tralle]

Steak and quail eggs is another good one but you just can't beat parma ham and garlic mushrooms

Uuhh another use for all my quail eggs!


I must admit that my favourite pizza may be potato.

Not as pretty as the other one i posted though, guess the stone was not properly heated.

But my god they taste good.

 

[Andyquadra]

Uuhh another use for all my quail eggs!
View attachment 443958

I must admit that my favourite pizza may be potato.

Not as pretty as the other one i posted though, guess the stone was not properly heated.

But my god they taste good.
View attachment 443957
View attachment 443956

That looks good, how do you make it please?

 

[Tralle]

That looks good, how do you make it please?

The dough is "simple" yet will be quite a story to write here.
If you want, I can make a write up later. It is made on sourdough and will require some experience in baking.
As many other things it is easy when you know how to do it.

Otherwise there is a lot of recipes on YouTube for neapolitan pizza doughs, those will work well, and they can probably explain it better than me.

The second part to the dough is the oven. For this I used an electric pizza oven borrowed from my sister. Crazy expensive!

I have a little lpg fired one my self. It will make almost as good results.
Otherwise you can get creative with your own oven.
Heat is the name of the game.

Topping is thinly sliced potatoes, cut on a mandolin, as thin as you can.
Then you salt them, they will start shedding a lot of water, and thats what you want.
Wash and wring as much water out as you can.
They will be soft and somewhat salty, but it will play well with the other toppings.

Shape the dough

Mascarpone, thinned a bit with some milk or mozzarella brine, is spread on the dough.

Top with a little mozzarella, the potatoes (dont lay them out flat just make a "deliberate mess"), thinly sliced shallot, rosemary, black pepper and olive oil to taste.

Bake