Another vote for the El Bulli bean soup.
Made it tonight for the fam, and it was well received by all.
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It’s soo simple too - glad it’s a hit!
The chicken idea is great btw Jabba. If the Mrs wasn’t vego I’d do the same!
How good is a simple Greek Salad. Threw one together the other day for the forst tome in a while. I didn’t have any onion however. But I did slice up a couple of Cayenne Chillis and chuck those in as well.
Simple, easy, delicious. Feta Cheese is so good.
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This is unreal.
Dried thyme is fine - just add it in with a few minutes to go with the carrot/onion/garlic.
Don’t skip the balsamic. Gives it a really deep flavour.
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Bump.
What sort of machine did you get and have you dialed everything in?
Picked up a little DeLonghi machine and after a few days of mucking around with the portafilters and grind size have finally been able to pull some nice shots.
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Bezzera BZ10. Got it from a mate who was upgrading. Luckily the grinder also came from him and he had dialled it for Little Marrionette. Gabriel the OG is a very similar roast so it was almost perfect which is what I am using. Depending on the age of the beans I’ve got to make a few adjustments. Varies massively if they are roasted <1 week vs 2 weeks old.
Have gone full nerd with a WDT, NCD distributor and scales - but I find it makes a huge difference with the WDT and NCD. The machine is very temperamental to puck preparation, so when I don’t do this (like after doing a fortnightly clean where I pull a shot to make sure the detergent is all cleared, then bin it) watching the bottom of the naked portafilter you can see the channeling.
I’m still a bit inconsistent with espresso, but long blacks (my go to) and flat whites really hide this while still making a better coffee than most cafes.
It’s a nice process in the morning making a coffee for the wife and I. I think the first month if I was at home I’d have 3-4 coffees just because I was enjoying making them so much - a 15g basket helps here to not be bouncing off the walls. Do need to get a 20g basket for when I’m only going to have one coffee though.
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One thing to remember is that the puck is also very dependent on your tamping. A lot of the better cafes will change the grind based on how hard each barista tamps the coffee down, unless they have a mechanical one that sets the pressure to be the same.
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I have found more consistancy using a puck screen. Added bonus is it keeps the shower screen and everything above it cleaner.
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Thats a sweet machine!
As nerdy as it is, i find the routine of it all immensely satisfying and the appeal of the gadgets is absolutely part of that.
Headlands Coffee isnt far away from me. Going to grab some beans from them tomorrow.
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Decided after knocking back 6 beers when I got home, I Felt like a steak. Well, paying $30+ for a steak at a local pub didn’t seem a great idea. Popped into the local Woolies, and whilst tempted to knock back a 700g behemoth rump for only $21, spied a bit of Skippy. 500g for a hop over $13.
Haven’t had Kangaroo in forever. Can confirm she’s turned out beautifully. Paired with some frozen veg that I defrosted in the microwave (say it like Nigella Lawson, please. Mick-Row-Wauve-Aye), then pan-frying them in the juices and oils left over from the Roo, and some chips from the air fryer. I’m eating like a fucking King. And I still have 2 Skippy steaks left over.
Bon appetite.
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Anyone marinated olives themselves? Have a bunch of fresh olives and not sure if i brine them first?
I have and used this as a rough guide. Didn’t bother with the lemon but the orange zest was a good addition. You can’t store them for too long like this though so you do need to eat them within a couple of days. They were an absolute smash though.
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hmm looks like I’ll have to brine them first in this case. Recipes are weird as a lot of comments say to soak them in water before doing anything, but then when you go the actual recipe, they don’t mention if they’re using fresh olives off the tree, or olives from a jar. Things i’ve read is that you should soak them in water first, purely to get that bitter taste out
Yeah I noticed that too. I bought a jar of olives in brine, decanted them then jarred them in the marinade. Id think if you are washing and brining tree picked ones it wont hurt the end result.
Too much cheese for my liking, but Ralph has pretty much nailed it.
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I’m craving pie, mash, peas and gravy at the moment. Also, found this review of supermarket pies so I don’t have to risk getting a shit one: