I have been poaching eggs in an effort to replicate the formation of the andromeda nebula (neggula), thus simultaneously exploring the origins of the universe and having a good breakfast.
I made some salt and pepper prawns with a light gluten-free flour coating. They came out very good. On the other hand, I tried to make a pizza with a gluten free crust. The dough was too wet didn't hold together--impossible to get onto the pizza stone without everything falling apart. The pizza sauce I made was tasty, and the heirloom tomatoes, basil, burrata, and prosciutto toppings were also good, but the crust was a complete disaster!
Yep, gluten-free tends to do that. Damn today's delicious super-gluten with all its fluffy, stretchy goodness!!
I've made some other breads that are gluten free that came out OK, but that pizza dough was something else. I don't know enough about baking to know how to modify the recipe to fix it. I mean, less water would be an obvious tactic but I don't know if there are other ingredients that would help. Xanthan gum?
All the ingredients have their problems, including xanthan gum. What I finally settled on for making something like bread is made from flax seeds and chia seeds with a lot of egg added. It had to be ground fresh in the blender each time and you pour it out on a skillet and make little pancakes basically. It's actually quite good, but I learned it's not good for you to eat all those seeds, they have nasties in them that your body doesn't like. Anti-nutrients or whatever they call 'em, basically toxins to keep animals from eating seeds. These days I just eat regular bread. So far it hasn't activated any kind of gluten intolerance and I pray it doesn't. I had to go gluten-free for 3 years before I was able to eat any gluten again.
Chicken and chorizo with red pepper (and a little bit of apple and thyme), served with celeriac mash and asparagus. Very tasty it is too!
Cheese on toast. If I’m feeling adventurous I’ll put on a little sweet chilli sauce and a slice of ham before the cheese.
Just made this. Although I added raw red onion and substituted that crap plastic cheese for the real thing. It was phenomenal! The jam is the key ingredient!
Have you tried cheese on toast and a sprinkle of Oxo. ..once cheese is melted sprinkle over with Oxo cube an put back under grill....look forward to that later
The correct way to crumble an Oxo cube is to squeeze while it's still in it's foil rap and once it's loose you then cut a corner and empty sachet....most unrap and crumble with fingers which works but you tend to get sticky fingers...
I need a new recipe . . . any suggestions? Even if you don't know what I normally cook, what flavorful recipe do you usually whip out that gives you instant satisfaction? oh, yeah!
Can you narrow that down? Menu engineering is my specialty. As for me, mixed grill tonight. Chicken, sausage, steak tips, and oysters. I can't move.
I am drooling just reading your post! I am in the mood for something with shaved meet . . . is that a flavor? PS: do you have any good recipe for marinated meet?
I had "the kids" round yesterday so I made chicken souvlaki - I cut chicken breast into ribbon-like strips rather than chunks so that it has a greater area exposed to the marinade, and then marinated for a few hours in olive oil, garlic, oregano, salt, turmeric, and lemon juice. Folded the strips onto skewers and then cooked under a hot grill (also good on barbecues), served up with flat-bread, tzatziki, chilli sauce, and a salad. Baste it with the marinade whilst cooking. I made a few pork kebabs too - minced pork in the blender with bread, onion, garlic, chilli, oregano and an egg. Roll into sausage shapes and boil off before brushing with oil and grilling (the boiling sets them and makes them easier to finish on grill or bbq), but the chicken was definitely the star of the show (I can tell this as I have pork left for lunch... it will go well in a toasted sandwich for lunch with a bit of cheese and pickles)
Wouldn't putting those into boiling water come undone into small pieces? Just "roll them" into the shape of a sausage with nothing else to keep it together? all the same I am drooling already!
the egg sets them when you drop the sausage shapes into the boiling water, and also it boils off some of the scummy fat you get in supermarket mince. This may not be necessary with quality mince... I know fat=flavour, but too much just = fat (c: I do the same with meatballs, they are so much more together afterwards, you can fry them vigorously or stir them into a sauce without falling apart. I can also confirm that they made a bloody good toastie with cheese, pickles, and mustard/mayo
Wagyu steaks (50% off because the market is closed Wednesdays) and baked potatoes. Grilled the steaks on my cast iron griddle. Heavenly.
I cleaned the green chilis last night. Seems a shame not to grind them and turn them into green chili this afternoon despite the heat.
