10-12-2020, 10:06 PM (Edited 10-12-2020, 10:08 PM by dokratrow.)
Made a pizza today, yeast was pretty deid. Chucked a whole tin of anchovies on tap though, colon pinigol colon
Really annoying that the ones I just chuck together on the day with passata/grated stuff always turn out so much better than when I go for the days rising in the fridge, san Marzano sauce, fancy mozz.
First go of making the new chicken dish tonight. On the menu as
Chicken Supreme / Sweetcorn / Bacon / Tarragon / Potato
Chicken was class, skin was crispy and the flesh was juicy as fuck cause it's been brined. The potato risotto was great too, was worried it might be too dry but just like a good risotto, it wasn't. Need to render the fat more on the bacon next time and we're golden.
First go of making the new chicken dish tonight. On the menu as
Chicken Supreme / Sweetcorn / Bacon / Tarragon / Potato
Chicken was class, skin was crispy and the flesh was juicy as fuck cause it's been brined. The potato risotto was great too, was worried it might be too dry but just like a good risotto, it wasn't. Need to render the fat more on the bacon next time and we're golden.
Looks nice but can I be slightly critical? I think it could do with more colour. I know that means nothing with flavours but I think it could do with some more colour.
(10-14-2020, 06:36 PM)Currahee! Wrote: Looks nice but can I be slightly critical? I think it could do with more colour. I know that means nothing with flavours but I think it could do with some more colour.