I normally use Lee Kum Kee Chiu Chow Chilli Oil but is this better do you know? Just curious
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I normally use Lee Kum Kee Chiu Chow Chilli Oil but is this better do you know? Just curious
Caporegime
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First attempt making Gyozas. Actual cooked Gyoza ti fikkiw,
Caporegime
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Final result. Burnt the "wings" a bit, about a minute too long. But the taste is on point! I am impressed with myself for a first attempt.
Caporegime
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Half ham, half ham and nduja, courtesy of my Ooni Koda 16.
Caporegime
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It's tiny…
Soldato
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Yea, it's all pretty much in now eating vs this one tbf
Basler Leckeli ( like a gingerbread cookie/biscuit thing))
Copied the recipe from
Not convinced though ! I watched some videos on youtube after and most of them seemed to have much more moist dough so obviously had a higher water %
still boiling and will look frosted once it cools.
it's meant to be cut into rectangles but it's just going in a jar anyway so....
Copied the recipe from
Not convinced though ! I watched some videos on youtube after and most of them seemed to have much more moist dough so obviously had a higher water %
still boiling and will look frosted once it cools.
it's meant to be cut into rectangles but it's just going in a jar anyway so....
Last edited:
Soldato
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Soldato
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Freshly made Codex short bread biscuits for 11's 
Associate
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лучший фотохостингNow that I don't live within 30 mins of Hackney & getting them in the middle of night I figured its time to master making my own.
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Soldato
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This thread should be unpinned because Now Eating is used instead.
forums.overclockers.co.uk
The **Now Eating** Thread
OK, we've had this before, but I thought I'd start a fresh one in here. For me, fried duck eggs on toast with beans.
forums.overclockers.co.uk
I don't think I could go back to normal tacos after this. Made birria tacos at the weekend - absolutely amazing. Could have cooked the meat for longer (did over an hour, but could have easily doubled I reckon) and had to substitute mozzarella instead of oaxaca.
The consume alone makes a great dish.
The consume alone makes a great dish.
