Recipes, home grown goodness, BBQing and food stuff
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@Crucial Just flour and water - used a recipe from BBCGoodFood
OK, found their method. Probably not how I would do it to be honest. By day 6 you have a massive amount of levain which, if the yeast didn't start multiplying straight away will be diluted and need ages to catch up. You are swamping the thing with food it can't keep up with.
I would say that whoever found that way successful was lucky that their conditions (including flour) were very suitable and they got strong growth early.
A more 'natural' flour will give quicker results e.g. Organic stone ground as opposed to roller milled bleached commercial stuff.All is not lost though. Here's what I would try.
Reduce your starter to 100gms in total (don't waste what you don't need, turn it into crackers)
Put this 100g into a jar with a tight lid and plenty of room (e.g. the 100g is no more than a tenth of the jar in volume.
Feed it 50g/50g again but put the lid on. Put a rubber band around the jar at the level of the mix as a start guide. Make sure you put it somewhere with a steady temp of say 22C (give or take)
Check it after 12 hours for activity, then again after another 6. You don't need doubling just obvious signs of activity.
As long as there is some sign of life, reduce to 100g total again and give another 50/50 feed.
What you are trying to do is give the yeasts enough food to feed off and multiply but not so much that they are lazy and have no need to search for food (if that makes sense).
Also this starts to train your strain of yeast to eat and pause rather than being constantly hungry.
Some people get caught up in treating their starter like a pet and constantly think they have to feed it to keep it alive. My gets used down to only about a tablespoon and put in the fridge. I take it out 12 hours before use and feed it 100/100 for a 200g use in a recipe. In that time it looks like those big frothy pictures. I have left it in the fridge for weeks without use no problem.
For your new one though you will probably need to be more gentle and once you have a 200 mix looking frothy give it a feed on top of 100/100. You will then have 400 after that has kicked in.
You can then use 200 in a recipe and 200 to go dormant. Top up the remaining 12 hours before next time (store in fridge). Over time reduce the 'leftover' down.You will find from time to time that you get a hooch on top of the starter (alcohol that smells like nail polish remover) just stir it back in, it adds to the flavour.
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@Crucial
Thanks. I have followed yr suggestion. Got it in the fridge that normally has my beer kegs in set to 22.I’ll let you know how it goes
Making cumin knackenbrod with the rest
Fingers crossed
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Spatchcocked a chicken last night on the Weber (gas). Saturday night (after cutting and spreading) applied a rub of salt, pepper, oil, chili's and bit of paprika. Then had an off the self BBQ / Peri per marinade (not Nando's, from a farmer market) which I smothered it in.
Preheated weber to 200 using once side of the gas. Put it in cavity side down one one side of the BBQ, closed lid for about 7 mins. Turned it over to skin side down, and closed lid again. About 5 minutes later, turned off the gas on that side, and turned it on the other. Gave it another 5 then opened it up and flicked it over to cavity side down again. Put the thermometer in, shut the lid and left it. 25 minutes later ...
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@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:
Spatchcocked a chicken last night on the Weber
Jesus I can only imagine what that sequence of words sounds like to someone who's just learned English.
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
It fell to pieces!!! That is the best I've ever done with goat. The chilli rub was perfect. Heaps of heat and even more flavour.
I'm trying to send through the fragrant smells....
Giz a taste.
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@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
It fell to pieces!!! That is the best I've ever done with goat. The chilli rub was perfect. Heaps of heat and even more flavour.
I'm trying to send through the fragrant smells....
Giz a taste.
Just dip some bread into that there sauce mate.
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you are eating like a motherfucking king
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
you are eating like a motherfucking king
To be fair, I can take little credit for this as Mrs Hooroo just tells me after she finds a deal what she has done.. sometimes she forgets to tell me and it's a surprise. For those in NZ, container door are doing these real cheap at the moment. Wagyu score of 5.
I prefer to buy my meat locally to support the local butcher who has become a mate.
But yes, eating really well.
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
you are eating like a motherfucking king
To be fair, I can take little credit for this as Mrs Hooroo just tells me after she finds a deal what she has done.. sometimes she forgets to tell me and it's a surprise. For those in NZ, container door are doing these real cheap at the moment. Wagyu score of 5.
I prefer to buy my meat locally to support the local butcher who has become a mate.
But yes, eating really well.
a good restaurant over here "The Meat and Wine Co" are doing takeaway packs of the meat they serve. Don't think they will send to Cairns though
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@mariner4life Now is the time to find those little oasis's of indulgence to get you through the troughs! I have no shame in having a food spend up at the moment.
Champagne is going at good prices at the moment so we got a case in just because we can't spend elsewhere so may as well enjoy a few comforts.
I'm saving at least $500 a month in travel costs so I see that as spending money for yumminess.