Blog Comments

  1. Flinn's Avatar
    New chapter is up

    - there we go again!
  2. Flinn's Avatar
    Yup I do actually have a small smoker made of cast iron, though I honestly don't use it much (chicken, pork ribs, beef brisket) .. beef brisket is just awesome, but it takes something like 20 hours to properly smoke it so it's a sort of "once per year" stuff

    You should try to cook on a wood oven anyways, food comes out with a fantastic taste usually, especially in the kind of oven where you have the fire and the food in the same chamber (because of the taste and smell smoke will give to the food).
  3. makanyane's Avatar
    Yeah the cast iron thing would make a good 'smoker' depending on quite how smokey and covered in ash you like things, but other than that nooooo


    I did for a while own a 1700's house that had a bread oven a bit like https://i.postimg.cc/x19jfm5S/fire.jpg but never tried cooking in it.
  4. Flinn's Avatar
    completely rubbish to actually try to cook anything in
    it's cast iron... the only real oven is the one made with refractory bricks, you can cook everything in there; in my oven we had "Porchetta" (not the full pork because it's too big, just the belly), real unsalted bread, plenty of baked pasta, one lamb every once in a while ... and I think in total I roasted like 22 or 23 tons of potatoes in it

    Spoiler for a pic of it


    it's integrated on a wall on my warehouse, covered by a wooden roof; it's pretty much professional, made by a very good friend of mine who's a mason with 25 years of experience, it costed me like 1600 € ... and keep in mind he's a good friend, eh

    Those movable ovens/grills are nice pieces of furniture and little more I believe
    Updated November 05, 2020 at 06:55 AM by Flinn
  5. makanyane's Avatar
    We bought an outdoor 'pizza oven' : https://www.castironchimineas.co.uk/...za%20oven.html

    it's lovely to sit round and watch the wood fire - completely rubbish to actually try to cook anything in
  6. Flinn's Avatar
    We want to see the results mate! Pictures are mandatory
  7. Mhaedros's Avatar
    Interesting read, and beautiful pictures! I've been meaning to make my own pizza from scratch at some point (only thing is I don't have the proper oven, but electric will do I guess..), maybe it's finally time!
  8. Flinn's Avatar
  9. Flinn's Avatar
    I've just posted the new chapter, A nightmare made of Pizza
  10. Flinn's Avatar
    lol I forgot to mention one thing, that sometimes you really "don't see it coming".. it happens, probably, as much as the other way around
  11. Flinn's Avatar
  12. Flinn's Avatar
  13. Flinn's Avatar
    I think I'm gonna sue them

    Well I suppose that if one does not have any parmigiano cheese, putting some milk in the sauce can work as a surrogate .. but well I can ensure you that no traditional "bolognese" sauce has milk in it
  14. makanyane's Avatar
    Lol, I did use the milk in the end, and it actually tasted OK!

    looked at various recipes including this one
  15. Flinn's Avatar
    Quote Originally Posted by makanyane
    Thanks for the pic Flinn! looks yummy - not trying that yet but am doing a slow cooked Ragu tonight - do you put milk in yours? It seems odd to me to have milk in a tomato/meat based sauce... but the 'traditional' recipes seem to have it
    erm milk, that's definitely a "no" from me

    where did you get that recipe from?
  16. makanyane's Avatar
    Thanks for the pic Flinn! looks yummy - not trying that yet but am doing a slow cooked Ragu tonight - do you put milk in yours? It seems odd to me to have milk in a tomato/meat based sauce... but the 'traditional' recipes seem to have it
  17. Flinn's Avatar
    @ Mak; look at the pic below

    Spoiler Alert, click show to read: 


    pic from last Friday, this is Spaghetti with seafood (shrimps, clams, cuttlefish and ciliegino tomatoes) prepared as I explained in my last reply above; this phase is when you put water in the pan after you have put halfway cooked pasta and all the ingredients.. after 5-7 minutes of cooking the water will go away and you'll get the fantastic cream I many times referred to
  18. Flinn's Avatar
    Quote Originally Posted by makanyane
    Thanks Flinn, they all look great. I definitely want to try the "saltare in padella" method with some mixed seafood. I like seafood pasta (prawns, clams, squid) but tend to fail with the sauce and just end up adding lots of butter
    ah I see, if I may suggest you a way to cook it... first only olive oil and garlic, when the garlic is golden remove it; put the prawns, they have to stay there 30 seconds, no more, and take them out.. put the clams in and have them go for a couple of minutes maximum and take them out; last put in the squid (cut in pieces) and have it go for 1 minute or so, also pour in some white wine (half a glass), cut the fire and let it rest 5 minutes.. when the pasta is cooked al dente (even better if rather than 1-2 minutes before you take it out 3-5 minutes in advance), add it to the sauce (but be sure that the sauce is hot again before adding pasta!) then pour in like 3-4 ladleful of water from the pasta, add the other fish and cover it... let it go for 4-5 minutes covered, then uncover it and move it a lot.. soon the water will dry out and will become a cream.. Enjoy with a bottle of Vermentino!
  19. makanyane's Avatar
    Thanks Flinn, they all look great. I definitely want to try the "saltare in padella" method with some mixed seafood. I like seafood pasta (prawns, clams, squid) but tend to fail with the sauce and just end up adding lots of butter
  20. Alwyn's Avatar
    Great tips, these dishes look delicious!
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