Ingo's tales of your driving lead me to really hope you get the autogyro, we need more mad tales on this board.
2 years ago
170
I have an Ooni, it can use wood but I've never bothered. I find the process of making pizza often hugely enjoyable and rewarding, other times intensely frustrating and not worth the hassle.
One thing the Italians are definitely wrong is the whole "don't roll the dough" bullshit. It makes the process considerably easier and more consistent without any detriment. I'm pretty sure the Italians don't know as much about making pizza as they like to have us believe.
I am an atrocious cook mainly because I’m a stand-in-front-of-the-fridge-until-I’m-full eater. However, I too, own an Ooni and it is ace.
A backyard full brick oven (as some friends in Jersey have built) is the dream.Banana yoghurt and marmite bagel.
Switch the marmite for bovril.
Egg noodles with pepper mushroom sauce.
604 calories
Steamed chocolate pasta rolls, in water custard.
221 calories.
Sardines, spinach, lemon, shallots, capers, hardboiled egg, and chilli flakes, on wholewheat spaghetti.
Don't know the calories but it's a lot.
Picked up a turkey for Xmas Day. It's only me and Mrs Russ this year and she's vegetarian, but I like turkey so I'm having it. Now in a quandary as to whether I can keep it in the fridge until Monday morning, or if I should freeze it and then take it out again Sunday to thaw.
We bought one yesterday, use by date is 26th. Should be fine
Cook it tomorrow, slice it up, freeze it in portions, defrost as required?
Can't do that, I need to cook it on Christmas Day while drinking heavily. As is tradition.
Sounds like an Incel festive extravaganza.
I know several people who have collected their turkeys today, to cook Christmas morning. They all seem to think that as long as its kept cool it's totally fine.
(I can't cook so don't come for me if you die of food poisoning, I'm just passing on the info)Thanks all. Have decided to go with refrigeration rather than freeze and defrost. If I do get food poisoning at least I'll have an excuse not to go to my sister-in-law's on Boxing Day, so it's a win-win.
.....leave it tonight, and dry brine it tomorrow, on a two day schedule (you should be able to search for weight of salt, to weight of bird). Give it the henry cooper...leave it uncovered for two days, and you will have as good a roast bird as turkey can be.
...uncovered at refrigeration temperature that is.
I confess, I've never bothered brining before. I'll give it a go, I'm the only one eating it so if it fucks up I'm not letting anyone down.
