The General Chat Thread

igCorcaigh wrote: »

So, I tried to make flatbreads, according to this recipe:

https://www.biggerbolderbaking.com/flatbread-recipe-3-ingredients-easy/

I used wholegrain flour only, but they didn't bubble up, and turned out hard.

Maybe I'm just not good at kneading dough?
But could the action of kneading wholegrain dough cause the fibre the cut into the gluten, stopping it from rising?

No yeast in this recipe, just baking powder.

Any ideas boardsies?

No idea with that recipe, to be honest. The only thing could be that your pan was not hot enough/too hot?

I usually make flatbreads just with flour, water and a pinch of salt, and they'd always bubble up.

Dial Hard wrote: »

There's one around the corner from my folks in D12, one down the road from me in D16. Another good one in Lucan village. I'm sure there's plenty more!

No fishmonger near me, easily 10 miles to the nearest one They are a dying breed, the days of eating fish on a Friday are almost gone.

Muahahaha wrote: »

No fishmonger near me, easily 10 miles to the nearest one They are a dying breed, the days of eating fish on a Friday are almost gone.

I was looking for oysters one day and afaik the English Market was the only place near me I could have got them.

Internet-famous chef/cookbook writer Kenji Lopez-Alt frequently recommends putting marmite, soy sauce and anchovies in to practically everything meaty to boost umami tastes. I can't stand fish of any description (which I should really try work on, especially as I've no problem with Worcestershire sauce) so I'm trying a chili with the other two today.

Tastes while cooking are promising enough although there is a slight soy tang that suggests I may need to use less in future.

I often find that adding beans really heavily reduces the total taste so this might counteract it. I hope. As I quite like the beans themselves!

I like a square or two of dark chocolate at the end for flavour and a good colour!

L1011 wrote: »

Internet-famous chef/cookbook writer Kenji Lopez-Alt frequently recommends putting marmite, soy sauce and anchovies in to practically everything meaty to boost umami tastes. I can't stand fish of any description (which I should really try work on, especially as I've no problem with Worcestershire sauce) so I'm trying a chili with the other two today.

The Chilli thread in the Cooking Club forum introduced me to using fish sauce with red meat as a flavour booster and Ive been using it that way ever since for other beef dishes like lasagna and cottage pie. I even put a few drops of it into a burger mix. When the beef is cooked through you never actually taste the fish sauce but somehow it boosts flavour of the overall dish.

Marmite is one I must try, Ive never bought or tasted it but could see how its flavour as a concentrated soy sauce could work well if used in small quantities. As for anchovies Ive used them in red meat dishes before but didnt notice any discernable difference between them and using fish sauce.

I use soy sauce in pretty much any stew or gravy I make. Regularly use fish sauce too - if you can taste it - you've used too much. Both are very salty, so caution required.

Mrs. Beer often uses marmite in dishes.

Small amounts of star anise can be really good in meaty dishes too. Again, if you can distinctly taste it, you've used too much.

Worcestershire sauce gets used a lot as well , although homemade elderberry pontack sauce has mostly replaced that.

Flavour is important to me!

Muahahaha wrote: »

The Chilli thread in the Cooking Club forum introduced me to using fish sauce with red meat as a flavour booster and Ive been using it that way ever since for other beef dishes like lasagna and cottage pie. I even put a few drops of it into a burger mix. When the beef is cooked through you never actually taste the fish sauce but somehow it boosts flavour of the overall dish.

Marmite is one I must try, Ive never bought or tasted it but could see how its flavour as a concentrated soy sauce could work well if used in small quantities. As for anchovies Ive used them in red meat dishes before but didnt notice any discernable difference between them and using fish sauce.

Speaking of the Cooking Club, the meatballs recipe uses anchovies and they work great. You can’t taste them but they definitely up the meaty flavours

I got s food hamper gift earlier this year and in it there was a box mix of brownies included, I’m a big baker so was very intrigued! It’s mad though, you literally have to add EVERYTHING to it to make them. Sugar, eggs, butter, milk, chocolate chips optional. The box is just flour and cocoa mix. I much prefer baking from scratch but I would have thought that if you are using a box mix you should pretty much only have to add an egg or some oil or something like that. Very strange.

Michellenman wrote: »

Recipe: ‘1 box yellow cake prepared’

eh I’m sorry but wtf is yellow cake

I like looking up walmart to see prices. Plenty of yellow cakes!

https://www.walmart.com/search/?query=yellow%20cale

I like the marketing on this one -honestly!

Product TitleImmaculate Baking Yellow Cake Mix, 18.3 oz

All natural
Honestly delicious
No artificial flavors or preservatives

BaZmO* wrote: »

Think I also managed to use every pot, pan and bowl in the house too!
.

If this was a super power both my GF and mother would agree that I'd be a superhero..