The Kitchen

The Kitchen Potato Gnocchi Potato Gnocchi Tomato Cream Sauce [CLICK IMAGE TO ENLARGE] Couldn't be bothered fiddling with fork rolling, so I did depressions.  They're not very uniform or pretty, but they taste good. This was fun and easy to do. Might prepare a big batch of gnocchi for freezing in the next couple of days or so.  And if I get really keen, I can prep a sauce to set aside as well.  But even just preparing some batches of the pasta is a great way to set up a quick future meal.  It's really economical, too.   The result is quite light pasta (achieved by going easy on the flour).  I prefer a denser pasta, but I've been told they're good.

The Kitchen

The Kitchen Error 502 on here earlier was really pissing me off, because I thought blogger was shutting out my account as a form of censorship or something. Checked Twitter feed to see what was going on, and some Frenchie was having problems as well, so I figured it was just a technical glitch. Then got pissed off with Twitter. Despite having shut down my account #2 in protest over censorship in general (having already had account #1 held to ransom by be assh*les at Twitter); while Blogger was down, I thought I'd sign on just to get some tailored news feed happening. The TURDS at Twitter will not allow users to sign on without providing a phone number (which is what I wouldn't give them in the first place, in respect of account #1 that the CENSORING TWITTER C*NTS have disabled). The lying TURDS at Twitter use the same bullsh*t pretext for all account blocking and censorship: [CLICK IMAGE TO ENLARGE] Yes, the TURDS at Twitter rely on 'exhibited automated behavior' LIES.   Flat out, f*cking LIES.   And they can't spell, the ignorant f*cks. It will be a good day when the Islamic Caliphate finally takes over. F*ck you, Twitter. In other news, I've got burns up my forearm prepping what turned out a lovely beef goulash dinner (recipe here). [CLICK IMAGE TO ENLARGE] Added sliced mushrooms to mine, as well as some zucchini towards the end (just before serving, so it doesn't get mushy). The carrots were done separately:  honey glazed (with brandy). Meal would have been better if I didn't have someone here deliberately winding me up, for sport. Assh**************le.  I'm still pissed off. I've had it.  I think I need some sleep.

The Kitchen

The Kitchen Was super excited about making yoghurt. Now I'm apprehensive about my lame prep. Intended to throw myself into yoghurt making some time ago, but that sort of fell by the wayside after a bad result or maybe two (runny ... then made cottage cheese instead, by boiling bad result). The Thermos flask style yoghurt maker was really lame; the op-shop bought electric yoghurt maker was effective (but too fiddly for my liking, which is probably why it ended up in the charity bin); and the wrap-and-stand method was hit and miss (for me). Been eating loads of yoghurt lately, so it seemed like a good time to have another shot at making my own. Watched a few videos and opted for the yoghurt & sour cream starter option (some use culture, others use store-bought yoghurt as starter, or yoghurt starter and milk powder, for the fat content & creamier result). The electric model came with a thermometer, which is handy to have when you don't know by feel what temperature you're looking for.  It just has a basic gauge on it, rather than an indicator of precise temperature (which ought to be brought down to 45ºC before introducing culture/starter).   [CLICK IMAGE TO ENLARGE] Aside from the fiddly x6 cups (& lids) individual factor, the capacity of the electric model was too low to bother messing around.  If you're going to bother making yoghurt, make at least a couple of litres to make it worth the effort. Yoghurt can be used in all sorts of ways:  in cooking; dolloped on top of meals served; eaten with cereal; eaten as a snack; sweetened, and eaten as a dessert; in cake preparation etc. ... or (in natural unsweetened state) fed to dogs (small doses, to test for tolerance!) ... LOL For 1.5 times less than the price of a tub of store-bought plain yoghurt, I can make x2 the amount of yoghurt at home ... or, that's the plan.  :) Once you have successful home-made yoghurt happening, you reserve a cup (or whatever) as the starter for the next batch.  So, how easy & economical is that? The only hassle is getting the right environmental/incubation conditions.  Or that's what I've found. Instead of messing with the individual cups & lids method of the electric yoghurt-maker, I've chosen to set aside the cups (which I'll probably use as spice jars).  I'm using the base as an improvised 'heat-mat'.  The 'heat-mat' sits on large towels; a large glass mixing bowl containing 2 litres of the yoghurt mix sits on top of the 'heat-mat' (with a dinner plate resting on top of the bowl as a lid); and an extra towel has been placed on top, to complete the package, in case its not warm enough. In maybe 4 hours from now, I ought to have yoghurt ... if all is well with that thermometer, and (I guess) if I haven't let the temperature drop too much by fiddling with that heat-mat, which I failed to set up and warm beforehand, because I tend to do things on the fly (instead of properly planning)  :( . Just checked the 'heat-mat'.  It's working & it's nice and warm under the bowl.  I'll have yoghurt ... or I'll have cheese.  LOL Can't take photos, as the camera batteries have died. *recipe example here Ta-da [CLICK IMAGE TO ENLARGE] It worked.  It worked.  It worked! It's perfectly set. Can't taste it yet, because it's not chilled.

The Kitchen: Barley, Cabbage, Chorizo Orzotto

The Kitchen [CLICK IMAGE TO ENLARGE] The Kitchen:  Barley, Cabbage, Chorizo Orzotto Chorizo Barley Onion Garlic Fennel Seeds Marjoram - small amount Mint - small amount Chilli powder - small amount Cabbage, shredded Carrots Peas White Wine Tomato Paste Stock Parmesan, grated - generous amount Took inspiration from here (but sort of did my own thing)

The Kitchen

The Kitchen [CLICK IMAGE TO ENLARGE] Chicken Stew (white wine base) make it up as you go along white beans corn barley carrots capsicum potato peas tomato (tin) - blender blitzed onion garlic marjoram mint thyme basil bay leaf white wine (reduced by 1/2) * go easy on the dry herbs * go easy on the pungent ones * mix = how you feel on the day no artificial enhancers *forgot to salt, but it tastes OK

The Kitchen

The Kitchen German Potato Salad (version #1) [CLICK IMAGE TO ENLARGE] ---------------------- ---------------------- COMMENT Very nice. I was slack and I didn't let the sauce cook down much, but it was still good.  Used this recipe as a guide:  here. Used a bit of dry mint in mine.  Tastes fine. *Potatoes overdone.  But I prefer overdone to underdone.  :)

The Kitchen - Chilli Con Carne

The Kitchen Chilli Con Carne [CLICK IMAGE TO ENLARGE] [CLICK IMAGE TO ENLARGE] [CLICK IMAGE TO ENLARGE] [CLICK IMAGE TO ENLARGE] [CLICK IMAGE TO ENLARGE] [CLICK IMAGE TO ENLARGE] [CLICK IMAGE TO ENLARGE] [CLICK IMAGE TO ENLARGE] [CLICK IMAGE TO ENLARGE] [CLICK IMAGE TO ENLARGE] [CLICK IMAGE TO ENLARGE] [CLICK IMAGE TO ENLARGE] [CLICK IMAGE TO ENLARGE] [CLICK IMAGE TO ENLARGE] [CLICK IMAGE TO ENLARGE] [CLICK IMAGE TO ENLARGE] RESULT:  PENDING Good. Difficult getting the intensity and degree of hotness I wanted (for once, I was light on the chillies). Could easily have doubled my dry spices, as well. Eventually threw in more cumin, dry chilli, and powdered coriander, and cooked things right down. Burns over me from the splutter, when I decided to amp up the heat to draw out the liquid. This was a beer & crushed tomato combo.  Blitzed the tomato because I don't like tomato pieces much, even if its crushed tomato. An enormous batch that had to be spread over two separate large cooking utensils after it was assembled in one large pot, as I wasn't game to let it be in the largest pot I have (base too thin for my liking, worried about catching). Fair amount of work & messing about because of the volume (I'm exhausted.  But that doesn't take much ... LOL). We're good for chilli beef dinners for a while now. I'm going to feed my face & try to get through some of The WikiLeaks Files (yet to read it ... too easily distracted). ---------------------- ---------------------- *Caramel again ... I've gone from donuts addiction to caramel addition.  I love this stuff.  Third lot I've made in the last 3 days.  Uh-oh.  LOL

The Kitchen

The Kitchen [CLICK IMAGE TO ENLARGE] [CLICK IMAGE TO ENLARGE] [CLICK IMAGE TO ENLARGE] White Wine Sauce Panel [partial] [CLICK IMAGE TO ENLARGE] [CLICK IMAGE TO ENLARGE] OMELETTE ... (kind of) [CLICK IMAGE TO ENLARGE] Jambalaya

The Kitchen - Caramel

The Kitchen CARAMEL SAUCE Caramel Stage 1 Semolina Caramel Porridge Breakfast CARAMEL Click to Enlarge ---------------------- ---------------------- COMMENT The caramel sauce turned out really, really nice. Recipe here. Keep an eye on the sugar, though. Mine had gone a bit smoky and I thought it was ruined, but I kept going, adding the butter, cream and Vanilla essence, to see how it would turn out. Maybe because mine was a tad overdone, it tastes more like toffee ... but it's still really good. Runny while still warm and sort of thickens right up in the refrigerator (without setting completely). Good to pour on anything.  Hey, I might have some on natural yoghurt, to see what that tastes like.  Bonus is, it would probably make a lovely gift in a decorative jar. Trying not to eat it all, but it's hard abstaining when it's soooooooo good ...   ;) Click to Enlarge Vindaloo is simmering.  Chicken thigh fillets this time.  Didn't enjoy the prep at all.  Felt a chore.   Hands are painfully burning.  Somehow got chilli on them again. Soaked my dry chillies this time & then blitzed them, they way you would preparing Rendang.  Something has also got into my eyes, they're sort of burning or stinging as well.  Don't know how I've managed that.  Chilli's very potent.  Hoping I didn't go overboard with the chillies again.  Think I might have, but we can always have the curry with yoghurt if the Vindaloo's a super-hottie. Vindaloo is probably the easiest curry you can do, so the task isn't that bothersome.  I think it was just annoying having to focus on cooking when I was in the middle of doing some reading I was getting into.   Having to make the attention switch is unpleasant.  *Ouch.  Very hot.  Nose running.  Eyes just about tearing.  But it's good.  Can't remember how many chillies that was:  several dried chillies, good TBSP or so chilli flakes, plus chilli powder.  LOL I've got to go easy on this stuff. Raita:  grated cucumber, garlic, natural yoghurt, toasted cumin seeds, salt & pepper + some dried mint (no fresh here). All sorts of things can go in Raita.  Some put in onion, tomato, bell peppers etc.  I like garlic, so it's garlic in this one.