I was referring to your mentioning of Swiss rolls. But yes, it wouldn’t have hurt to mention to avoid the potential ambiguity. Its commercial version isn’t something I’d buy more than once regardless of “taste”. No idea why those sell.
7 posts were split to a new topic: Eating Fallacies
I didn’t eat the homemade version so I won’t ditch the idea entirely. I dont know any Swiss who makes that. Some years ago I actually made a version of this roulade, but the filling was chocolate based. I lost that passion for baking in the meantime and I rely only on a few dessert recipes that I can make with my eyes closed…so to speak.
Yes, read about it too. But then pasta tastes better when eaten in the same day, no? 
If I had to do that, I would probably just not eat any pasta at all.
As we’re talking about diet, a cliche Sunday breakfast 
Lye sourdough pretzel, coppa and a Pilsner. Brightens up the day from the morning!
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3 posts were merged into an existing topic: Eating Fallacies
I 
makisushi, so I made some for dinner last night. Smoked salmon, avocado, green onion, carrot, with pink ginger gari and wasabi mayo.
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A couplevof weeks ago, we wanted Indian, so I made butter chicken, defrosted some mango chutney, made raita from a Persian pomegranate/cucumber salad we‘d made the day before, panfried some okra and made naan. All in all rather good. Unfortunately, my photography skills are crap.
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Looks good (okra apart - can’t stand the stuff) but I’m intrigued as to why you’d have frozen your mango chutney. It’s a preserve, should last for ever, doesn’t even need to be in the fridge.
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Because I made it from scratch and it wasn’t really preserved. So I stuck it in the freezer to keep.
Our home-made one keeps very nicely, lots of preserving spices in it as well as sugar and vinegar but YMMV, of course. Was just curious.
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First time I made it, wasn‘t sure about it. It was quite good so I froze the extra.
Simples. Sourdough with 50% dark beer and 50% water. The great thing about good bread is that even the kids actually appreciate it and are happy to enjoy with just a bit of butter.
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Looks amazing. Recipe please. I have never baked anything.
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For the sourdough? Recipes are simple
600 flour
200 chocolate stout
220 water
12 salt
20 olive oil
200 sourdough starter
autolyze water, beer and flour overnight, mix in the starter, salt and olive oil. 3x stretch and fold, bulk fermentation 12 hours. Then shape in a banneton, cold retard and baked at 250c for 20 min lid on, 15 min no lid. Simples.
We don’t often eat beef, but when we do, it’s a treat! I slice yellow onions (79 cents a kg at Lidl) and schmurgle (technical term) them in butter and Port wine for a looong time. Then, with a pinch of sugar and a sprinkle of Maldon, they are sauteed to light golden. The beef is Austrian ribeye with nice marbling. It’s pan-fried quickly, and when still bloody in the centre it’s snuggled into the onions for a minute to finish cooking. It deserves to be eaten on its own, and the method of cooking the onions seems to remove all FODMOP issues.
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Eugh. I’m sure it tastes lovely, but it’s possibly the worst photo of a plate of food ever posted.
OK, I may be exaggerating slightly, but it really doesn’t look very appetising.
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Careful. On EF someone posted a lot of photos of their cooking and everything was beige. I mentioned that and did I get a beating for it.
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I don’t remember any beatings about marton’s food, but here’s one just for Ace. Coulis of red peppers, roasted until black and blistered. Shallots sauteed in butter, then skinned peppers added with veggie stock. Chipotle and pimenton, a splash of Jerez vinegar, then blitzed. Silky, spicy, wonderful. Good with chicken, eggs, pasta, you name it.
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Oven baked salmon with Saag Aloo. (Indian spiced salmon with roast potatoes and spinach).
This tasted really good.
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I thought it looked pretty good personally.
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