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Foodies In The News

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Re: Foodies In The News

Postby liketocook » Mon Aug 30, 2021 6:23 pm

ZeroCook wrote:.

And people trying to recreate it :shock:
https://m.youtube.com/watch?v=AYr4Fv1XpPU


:lol: :lol:

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Re: Foodies In The News

Postby dennispc » Tue Aug 31, 2021 12:32 pm

Pepper Pig wrote:Pizzette friite. Rachel Roddy.

https://www.theguardian.com/food/2021/a ... ini-pizzas


Copied that PP, why the milk? Would it be OK without? We have only oat milk now.

Baked my first loaf since I was hospitalised in March. Nice feeling.

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Re: Foodies In The News

Postby Pepper Pig » Tue Aug 31, 2021 8:05 pm

Is it just to set the yeast off Dennis?

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Re: Foodies In The News

Postby Stokey Sue » Tue Aug 31, 2021 11:38 pm

I guessed it was to enrich the dough

Baking 101 says
Milk is used to add flavor. It enriches the dough and gives the bread a creamy color, soft crumb and a golden crust.

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Re: Foodies In The News

Postby dennispc » Wed Sep 01, 2021 8:44 am

Thank you. I'll give it a go sometime, maybe a half mix, though could freeze the surplus I suppose.

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Re: Foodies In The News

Postby Pepper Pig » Wed Sep 01, 2021 1:56 pm

Felicity makes Aubergine Parmigiana.

https://www.theguardian.com/food/2021/s ... ity-cloake

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Re: Foodies In The News

Postby Stokey Sue » Wed Sep 01, 2021 2:48 pm

Looks about right to me, though in the photo it looks as if there is excessive tomato sauce

I may have said before but I was a bit surprised the first time I encountered a proper version, having previously encountered a studenty version with lasagne layers, if you need to feed vegetarians with hearty appetites it's a good option, especially as you can get away with cutting more chunky aubergine slices. obviously, use a vegetarian alternative to Parmesan

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Re: Foodies In The News

Postby jeral » Wed Sep 01, 2021 5:49 pm

dennispc wrote:
Pepper Pig wrote:Pizzette friite. Rachel Roddy.

https://www.theguardian.com/food/2021/a ... ini-pizzas


Copied that PP, why the milk? Would it be OK without? We have only oat milk now.

Baked my first loaf since I was hospitalised in March. Nice feeling.

Re "my first loaf since...", bet it feels good to be back in the saddle :thumbsup

I tend to think soya is the best alternative for cooking with but had no idea about baking with it so checked. These might help you:

This one being a comparison, saying that both soya and almond are best, definitely not rice rice milk, and and re oat milk, it says the bread might be a bit gummy. I suppose that means your pizzettes might be chewier rather than crispy? All milks sub'd 1 to 1 by volume.
https://www.allrecipes.com/article/non- ... or-baking/

This one is for a shallow (2.5" deep tin) oat milk bread that seems to pop up often. (Plus instructions for making oat milk from oats.) There's a granary version, very similar.
https://badtothebowl.com/oat-milk-sandw ... ecipe-card

Good luck.

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Re: Foodies In The News

Postby jeral » Wed Sep 01, 2021 5:58 pm

The aubergine dish does look like too much liquid as Stokey Sue says, unless it was cut whilst hot and might "set" a bit as it cools? Or might be useful if serving with dry bread for mopping, or oiled garlic bread slices maybe.

Adding pasta layers would be handy for the hollow-legged so a good call.

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Re: Foodies In The News

Postby dennispc » Wed Sep 01, 2021 11:30 pm

Thanks Jeral, another step forward.

Thanks for the links about milk. I only have milk once a day in coffee, so would use whatever OH has in the fridge. Thus Oat Milk. I’ve copied the links and will have a go when Almond appears again.

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Re: Foodies In The News

Postby Pepper Pig » Fri Sep 03, 2021 1:26 pm

Don’t know how accessible this is but I don’t subscribe to the DT.

https://www.telegraph.co.uk/recipes/0/j ... gh-recipe/

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Re: Foodies

Postby Stokey Sue » Mon Sep 06, 2021 9:30 am

In the land of ocakbasi (Turkish charcoal grill restaurants) Mangal 2 has for years been a local favourite. I believe the word mangal itself refers to the fire pit

Now they have reinvented themselves as a Turkish bistro and Jay Rayner has been and reviewed it, must try this new version

https://www.theguardian.com/food/2021/s ... -delicious

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Re: Foodies In The News

Postby Earthmaiden » Mon Sep 06, 2021 9:45 am

I read that yesterday, Sue and thought of you. It looks very good. Time for another Wildie outing (or whatever we are now) ....!

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Re: Foodies In The News

Postby Pepper Pig » Mon Sep 06, 2021 9:50 am

I agree EM. I'll pass on the wine list though.

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Re: Foodies In The News

Postby Pepper Pig » Mon Sep 06, 2021 2:14 pm

Rosh Hashanah. Anyone celebrating? Happy New Year if so.

https://www.theguardian.com/commentisfr ... pe-and-joy

And Rachel Roddy has a very filling soup.

https://www.theguardian.com/food/2021/s ... oup-recipe

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Re: Foodies In The News

Postby Pepper Pig » Wed Sep 08, 2021 1:34 pm


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Re: Foodies In The News

Postby KeenCook2 » Thu Sep 09, 2021 7:47 pm

I just read this in the Guardian - looks as if pasta prices are set to go up ...
https://www.theguardian.com/food/2021/s ... -for-pasta

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Re: Foodies In The News

Postby Pepper Pig » Sun Sep 12, 2021 10:17 am

Norfolk peeps, this looks good. Unless you are veggie or vegan.

https://www.theguardian.com/food/2021/s ... o-its-name

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Re: Foodies In The News

Postby Earthmaiden » Sun Sep 12, 2021 10:58 am

'Piggy pieces' don't appeal at all as pork is my least favourite meat but amusing piece re restaurant names - and so true!

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Re: Foodies In The News

Postby smitch » Sun Sep 12, 2021 2:38 pm

I’m glad to see Jay commenting on the racist adverts for Ivy Asia. Hopefully he’ll bring more awareness to how awful the company is.

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