Stock

Why is it that s ometimes my vege stock's awesome and sometimes pallid? Last nights stock was awesome and was: lots of celery and onion, couple carrots, turnip and big bag of mixed vege trimmings from the freezer. 1 point - there was HEAPS of vege in the stock pot and just barely covered in water. With 1 hour just on the simmer

Rosti

Potatoes whole, into boiling unsalted water, half cook (about 10 mins). Cool. Coarse grate. Finely chopped onion, herbs (rosemary v. nice), bit mushroom or whatever. Mix. Oil and heat skillet to high medium, put mix in and push into pan. lower heat to medium low. shake pan now and then, check smell for burning. flip after about 10 mins and give another 10 mins.



CHOW!!!!!!!!!!!!

stock take 2

Just made chicken stock (especially with chicken legs)?
Get a nice bit of bread (malty brown with crunchy grainy bits works good for me), salted butter, chicken stripped off legs, couple spoonfuls of extra fatty juice from top of stock pot (to moisten chicken, not to make the bread soggy), and sliced crispy gherkins (not too thin so they retain a crunch).



CHOW!!!!!!!!!!!

A new chow frontier

Startdate 2009, this is the log of the good chow that i find on my journey in the planet called 'earth'. For years I've said that I should keep an intergalactic diary of my many space chow finds. Now is the moment of that dream!

Straight to the point, may I introduce

Pizza Dough

http://www.fabulousfoods.com/index.php?option=com_resource&controller=article&category_id=46&article=17753.
And in brief for when the link breaks:
1 cup nice warm water
2 tbsps honey
2 tbsps! active dry yeast
1/2 tsp salt!
15 mins
1 cup flour
1/4 cup olive oil
mix
2 cups flour, check consistency, 1/2 cup flour?
(shake flour bag so not all compacted)
knead for 1 - 2 mins.
rest 45 mins,
knock down
rest 1 - 1.5 hour
oven 450 , 12 - 15 mins, till gold brown crust,.

CHOW!!!!!!!!!!!!!!

Testing 1,2 1,2

Ehm, I'm in testing.

1,2! 1,2. 1,2?

No? All black you say? Saves power at least.