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About Pompeyexile

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  • Location
    12 miles south of York
  • Interests
    Woodworking using hand tools, baking bread, sous vide
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  1. Ah, to sugar or not to sugar your sauce, that is the question. I used to work with a lady whose husband was Italian and when I mentioned to him about adding a pinch of sugar to my tomato sauce, he looked at me as though I was nuts.
  2. I like the look of the Ooni Koda which is gas powered not wood. Ay £235 - 245 it is about what I could afford and I've seen plenty of videos of users getting great results. Yes pizzas may need to be turned but that's not a problem because they cook so quick you need to keep your eye in them anyway.
  3. Very basic recipe found on tinternet... https://www.culturesforhealth.com/learn/recipe/natural-fermentation/sauerkraut/
  4. Sauerkraut, I love it. Great with cold meats but I even eat it straight out of the jar, I find it very moreish. Supposed to be good for you too, full of good bacteria (a bit like yoghurt I guess). Anyway, looking on the tintenet it seems it's quite easy to make your own. So, I bought a Kilner fermenting jar, a big ol' white cabbage some salt and had a go. Started on 25th January and bottled it today (yes a long ferment I know but I read somewhere the flavour gets better with age). Made two 1 litre jars. Looks like Sauerkraut, smells like Sauerkraut and actually tastes like Sauerkraut. Now unlike most shop bought stuff (probably because they are selling it to the public and it keeps longer) it's not been pasturised. This is like the traditional stuff made in the eastern bloc countries at home and the recipes I've seen don't pasturise it either. Now I have the frementing jar, I can make it for literally pennies compared to buying the jars in the shops. Of course, next I'll experiment with other additional ingredients like peppercorn or bay or....well, whatever. Any suggestions from anyone else who makes thier own? Maybe someone who themselves or parents/grandparents hails from the countries where this is a traditional dish.
  5. I must admit I wouldn't bother using sous vide to boil eggs, if only because I actually can boil an egg to a firm white but with a dippy yolk quite well in about 5 to 6 minutes. As I said, for me it's about cooking meat to exactly how I like it perfectly every time, as time and time again I've found the general instructions for a joint of meat i.e. cooking for so many minutes per kilo and so many minutes over at a given oven temperature, or feeling a steak until it's as firm as the base of your thumb muscle depending which finger your touching your thumb with, just isn't dependable. I wish I were proficient enough as a cook to do get it right every time cooking like that, but I'm not. Popping a bag of meat in a water bath then walking away and getting on with my day is no hastle for me whatsoever. Admittedly for those of us living our lives at a hundred miles per hour (especially if you've kids to consider) or simply can't be arsed then that's fine it won't be for you. The same can be said for many things, baking a quick 40 minute soda bread or taking a day or two over a sourdough. Bunging a joint in the oven for an hour or so, or taking the time to set up your BBQ or smoker/cooker and slow cooking it for 4 hours, it's horses for courses. As with anything that takes time, a little preperation and as long as you haven't got to stand over it you get on with other things whilst it does its thing, I'm all for it. For me it's the knowing if I spend a few shekels on a decent steak or joint, with my limited cooking skills I won't end up feeding it to the dog. Twice now I've sous vide steak and joints of beef and they are the best I've ever cooked. Next up, a leg of lamb.
  6. Like Vollbart I just use zip loc bags and use the water displacement method and it works a treat, altough I do have a vacuum sealer I've had for years which I use when freezing meat to prevent freezer burn. I know for the real good cooks out there who have mastered perfectly how to cook a steak in the frying pan to perfection every time, it probably is a faff. But for someone like me who doesn't cook steak every day or week even, this turns out perfect every time and as the cost of a good quality thick steak aint cheap, I'm happy to take the guesswork and risk out of cooking it right, even if it is a bit more elaborate. Also did a roast joint last week and again pink, juicey and tender, then seared off to perfection. Worth the effort as far as i'm concerned. Next up a leg of lamb and I might vacuum seal that, just because of the bone. Yep I guess the cod in Parsley sauce in a bag was using the same method......but it worked and no reason you couldn't do your own using good ingredients and get great results. Anyway, as with anything it's horses for courses, but for me it's worth it.
  7. This retirement malarky has a lot to answer for, as apart from discovering my Smoking/BBQing hanging meat Barrel Cooker, I've now also discovered sous vide cooking. IT'S CHUFFIN BRILLIANT! Yes it's more faff than sticking your steak in a pan and frying it or bunging your joint in the oven, but the results in my humble opinion are worth it. Never again will I have a steak under or over cooked. Perfection every time. Pink, moist lamb, succulent pork tenderloin and more. Check out the YouTube channel 'Sous Vide Everything' and you'll see why. Anyone else out there using the sous vide way of cooking and if so, what do you think of it? Oh here's my set-up, total cost £63.99.
  8. Uuni (the new version they name Ooni) do 3 versions the uuni 3, the Uuni Pro and the Ooni Koda as you've linked. The Koda is gas only whereas the other two are multi fuel. The Uuni 3 is iether pelletts or gas whereas the Uuni Pro is either Pelletts, charcoal/wood or gas. They all get good reviews, ranging from £199 for the 3, £299 for the Pro and £444.99 (ON Ebay) and £249 for the Koda. The 3 is very portable but the outside casing gets very hot. The three is much bigger but can be moved and is insulated but not sure how hot the casing gets. The Koda again is portable but obviously you need to take a gas bottle too. The beauty of the Pro is it's big enough to cook other things than just pizza. All have pro's and con's so it's really a case of how much you got to spend, how much you gonna use it, how much you put on convenience and of course personnal taste. My wallet says the Uuni 3 but my cooking head says the Pro as roast and steaks and even bread can be cooked on it. My bank manager (her indoors) says neither as we've more important things to spend our money on.....Hah!
  9. Garden gift shop. It's now £229 incl delivery. https://www.gardengiftshop.co.uk/bbq-smokers/pit-barrel-cooker-and-smoker-grill?gclid=EAIaIQobChMI_pG41IL44AIVxqSaCh2N9wZyEAkYASABEgLTzfD_BwE
  10. I'm chuffed to bits with my Brasilia. Got it when I first joined the forum from a very well respected member, refurbed to a very high standard with new set of burrs at a great price. Obviously I can't compare it with other grinders, as it's the only one I've owned. It is a bit of a beast, built like a tank and never let me down and seems to produce very consistant results, so can't see any reason to replace it. I don't see much talk about them and I'm not sure if it is because I haven't really looked or they are underrated or maybe because there are not as many about. Either way, for the price I paid origially, I don't think I could have bettered it then or now.
  11. I measured mine at 53mm small end and 74mm large end.
  12. I must admit I'd love a pizza oven and like aaroncornish I like the look of the Roccbox. Unfortunately, having just purchased a Pit Barrel smoker and a Sous Vide, funds are a bit sparse. Plus my decking area needs a complete overhall. Ah well, maybe next year.
  13. I like my Clever Dripper and since retiring use it most days. I let it sit usually about ten minutes and to keep it hot cover it with a Thinsulate beany hat I got from Aldi. Works a treat. I like it because it's faff free and quick and easy to clean.
  14. Thanks MWJB I understand what you are saying. I was only trying to point out to Fluffles that changing the temp of the water a couple of times over the pour time as prescribed in the video in order to possibly get a better brew, is trying to do what you have suggested i.e controll the stuff (Clever Dripper) you already have. I guess if he sees that as possible codswallop then I assume he is perfectly happy with the results he gets from a much simpler approach, which is fine.
  15. MWJB what I mean by the word 'perfection'. When a novice like me, can actually detect the flavours given by the tasting notes to any particular bean on a consistantly regular basis, then that to me is perfection. When I read comments from those on here with far far more experience, probably more refined palates and definately much more expensive equipment than me trying to achieve the same thing I assume that is their idea of perfection too.
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