Food, Drink & Dining Out What did you cook for dinner last night?

Hawk Dork

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Feb 9, 2005
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The reason for the 72 hour rise is because it's a no knead version, so it needs the extra long, cold ferment.
I do No Knead bread with 48 hrs and its very good but havent had success for a NK Pizza though.
I will give the 72 a go on the NK pizza
 

HairyO

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Jul 13, 2015
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Was tonight not last night... baked chicken parma.

Not breaded or fried but was still bloody awesome.

Had a bit of hot sauce on the side.
 

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Hawk Dork

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Feb 9, 2005
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I would have given the poached eggs another 30 seconds:p

Just begin to set the edge of the yolk the flavour difference is massive

I time mine by the toaster
Toast goes in straight after the eggs go in on a turned off pan of water thats boiled with the lid on
When the toast jumps the eggs are perfect.

All temps/times are different but this pan and this toaster its win every time.....its worth doing the maths on your own ones
 

mattyc75

Norm Smith Medallist
Dec 5, 2010
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I would have given the poached eggs another 30 seconds:p

Just begin to set the edge of the yolk the flavour difference is massive

I time mine by the toaster
Toast goes in straight after the eggs go in on a turned off pan of water thats boiled with the lid on
When the toast jumps the eggs are perfect.

All temps/times are different but this pan and this toaster its win every time.....its worth doing the maths on your own ones
They werent poached,started on the frying pan the finished in the oven

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Sep 23, 2006
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I would have given the poached eggs another 30 seconds:p

Just begin to set the edge of the yolk the flavour difference is massive

I time mine by the toaster
Toast goes in straight after the eggs go in on a turned off pan of water thats boiled with the lid on
When the toast jumps the eggs are perfect.

All temps/times are different but this pan and this toaster its win every time.....its worth doing the maths on your own ones
I do mine the same, except I use the timer. Wife's come out at 4 and a half minutes, mine out at 5. Can't remember where I learnt to cook them like that, but it's absolutely foolproof. Come out perfect every time and it's always consistent. Used to cook them for years with different methods and never got consistent results.
 

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mattyc75

Norm Smith Medallist
Dec 5, 2010
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Did a bruschetta a couple of days back and a lamb shoulder for lunch today
Marinated it overnight in yoghurt and indian spices and cooked it for 12 hours
Bloody awesome
Bombay potatoes to go with it


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Hawk Dork

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Feb 9, 2005
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I had salmon wrapped in prosciutto with a horseradish yoghurt on the side and a boiled potato and broccoli shoots.
Took the skin off and crisped it up served on top
Bottle of pinot gris

was very nice
 

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