Post by: Grathr on December 30, 2015, 10:56:07 AM
Ill post them, and the results here.
The current projects:
Making my own fresh bacon (not smoked) and baking bread on a ceramic plate.
Lets start with the bacon.
Here we eat pork belly at christmas, as a result of this the prices on pork belly are low to attract customers. So I bought 2,2 kg of fresh belly without ribs, cut it into pieces and put them in a pan with salt.
(http://images.tapatalk-cdn.com/15/12/30/655f67dfe62b1938e4008754be10324e.jpg)
(http://images.tapatalk-cdn.com/15/12/30/a3ab08e8909351bef5ee1d9024633697.jpg)
I left them in the winter garden with aluminum foil over for 14 hours.
Then i washed the salt of most of them, dried of the water of with paper. Then I put them on a rist in the pan to cure outside. I put two of them in another pan with salt to salt them for another 12 hours
(http://images.tapatalk-cdn.com/15/12/30/51e32338fcc16698aba55239dbaaf194.jpg)
More pics to come as the process continues.
Post by: Grathr on December 30, 2015, 11:10:45 AM
I found a ceramic "stone oven" plate in a shop for a few bucks, and decided to try it out. (Crow inspired me in the crows nest thread)
Im a lazy baker though, so I prefer to cold rise the dough.
I put a dash of wheat flour, and bigger dash of barley flour in a bowl. Then I added a pinch of salt and a pinch of sugar.
I then heatet water to aprox 37 degrees celcius and added some dry yeast and a dash of canola oil. Then I put the water into the flour mix and stirred until it was a wet dough. I then put the bowl in the fridge over night.
In the morning I took the bowl out of the fridge and put the ceramic plate in the oven and preheated it to 250 degrees celcius. When the plate was hot I took it out, sprinkled some flour on it and poured the dough on it and put it in the oven and reduced the temperature to 200 degrees celcius and cooked it for 1hour.
The result was not half bad:
(http://images.tapatalk-cdn.com/15/12/30/d34a838c01f18d6f640430f422e9cd65.jpg)
(http://images.tapatalk-cdn.com/15/12/30/382669b3418bd0848e46e7f3cbc48c44.jpg)
Post by: zoidberg on December 30, 2015, 11:23:41 AM
Post by: Grathr on December 30, 2015, 11:30:21 AM
When can we eat? Is it ready yet? What about now? :pok:
How long does it take to fly here from you? 14-15 hours?
Post by: zoidberg on December 30, 2015, 11:37:35 AM
When can we eat? Is it ready yet? What about now? :pok:
How long does it take to fly here from you? 14-15 hours?
Yeah I don't know, my arms normally give out after the first hour. :shrug:
Post by: Grathr on December 30, 2015, 01:47:40 PM
When can we eat? Is it ready yet? What about now? :pok:
How long does it take to fly here from you? 14-15 hours?
Yeah I don't know, my arms normally give out after the first hour. :shrug:
Then it will take a lot longer :think:
Post by: Grathr on December 30, 2015, 01:49:45 PM
Post by: zoidberg on December 30, 2015, 01:50:29 PM
When can we eat? Is it ready yet? What about now? :pok:
How long does it take to fly here from you? 14-15 hours?
Yeah I don't know, my arms normally give out after the first hour. :shrug:
Then it will take a lot longer :think:
:kirky:
Post by: zoidberg on December 30, 2015, 01:54:13 PM
I forgot to mention that the ceramic plate is made to put on the grill, so Ill try it on the weber at a later time. If it works I can make bread even if we loose electricity.
A weber is on my wants list. :drool: :drool:
Post by: Smashie on December 30, 2015, 05:14:24 PM
Sent from my iPad using Tapatalk
Post by: Crow on December 30, 2015, 05:20:20 PM
Making bread in Weber grill will work. Just be careful with temperatures. Really like that ceramic plate. I will have to look one for myself. Sometimes i have been using just plane carbone frying pan.
Waiting to see what you come up with that pork.
Post by: Grathr on December 30, 2015, 05:46:58 PM
Have a look on YouTube for French Guy Cooking, he did a whole series on making the perfect pizza at home and he gave up with the ceramic plate and went with stainless steel instead. He explains why a lot better than I can
Sent from my iPad using Tapatalk
:salute:
Ill have to look into that!
Post by: Grathr on December 30, 2015, 05:50:42 PM
Looking good man. It is fun to try different bread receipts. And the feelin, when making good one is success.
Making bread in Weber grill will work. Just be careful with temperatures. Really like that ceramic plate. I will have to look one for myself. Sometimes i have been using just plane carbone frying pan.
Waiting to see what you come up with that pork.
Thanks!
I got it at Biltema ;)
I have also tried it with a cast Iron pot, but that did not work as well.
Post by: Crow on December 30, 2015, 05:54:48 PM
Did you pre heat that ceramic plate?
Post by: Grathr on December 30, 2015, 06:06:14 PM
What went wrong on cast iron?
Did you pre heat that ceramic plate?
It didnt go wrong, it just didnt work as well. :)
Yes, I preheated it to 250 degrees celcius.
Post by: Crow on December 30, 2015, 06:14:49 PM
Cheers. I just re-read your post, and realized you did say it.What went wrong on cast iron?
Did you pre heat that ceramic plate?
It didnt go wrong, it just didnt work as well. :)
Yes, I preheated it to 250 degrees celcius.
Post by: Grathr on December 30, 2015, 07:22:18 PM
Here is a pic:
(http://images.tapatalk-cdn.com/15/12/30/f4e16203f77a8c4a832a928dd061348e.jpg)
Post by: Grathr on December 30, 2015, 07:26:56 PM
I might have to try to fry a slice tomorrow.
Post by: Grathr on December 31, 2015, 10:15:19 AM
The salty ones (24 hours in salt)where a bit too salty, but the lightly salty (14hours) was just right.
(http://images.tapatalk-cdn.com/15/12/31/7a546838ca1a0f0cd68b89abe96b05d7.jpg)
(http://images.tapatalk-cdn.com/15/12/31/e8cd8c1dda2067f89e242bbc8b42dc3d.jpg)
(http://images.tapatalk-cdn.com/15/12/31/d1d7bef5ed27c8addf95f54bb6b3049e.jpg)
The weather is becoming too wet here, so I decided to vacuum pack it before Id get any mould problems.
(http://images.tapatalk-cdn.com/15/12/31/5731af680746dd8581ffe4263cf19684.jpg)
Post by: Grathr on January 31, 2016, 07:27:43 AM
(http://uploads.tapatalk-cdn.com/20160131/cdfbfaeb1eda8b9d2a154272c3933f01.jpg)
(http://uploads.tapatalk-cdn.com/20160131/bf6b0f6f130ad2f1de7b38c91b14aeaa.jpg)
Post by: Crow on January 31, 2016, 09:18:35 AM
Post by: Grathr on January 31, 2016, 09:51:58 AM
4/5 wheat flour
1/5 wholemeal rye flour
A pinch of seasalt
A pinch of sugar
1/6 pack of yeast
A dash of oil
Water
Mix it together into a wet, but fairly firm dough.
Let it stand for 1hour or so
Put in fridge over night.
Take out if fridge and warm oven with stone/ceramic plate to 250C.
Take out plate, sprinkle with flour, put dough on plate and put back in oven.
Turn temperature down to 200C. Cook for 1h 15 min.
Take it out and let it rest for 20min.
Enjoy with butter and brown goat cheese :drool:
Post by: styx on January 31, 2016, 10:23:29 AM
Post by: Grathr on January 31, 2016, 10:26:58 AM
Post by: magentus on February 01, 2016, 03:50:49 PM
Post by: Grathr on February 01, 2016, 06:52:06 PM
Post by: SteveC on February 01, 2016, 11:49:26 PM
Post by: Grathr on February 02, 2016, 03:22:54 PM
Post by: AlephZero on February 09, 2016, 02:07:29 PM
Everything gets better with bacon :)
The man speaks the truth! :tu:
Everything's looking yummy, keep up the good work!
Post by: eamo on February 09, 2016, 02:58:51 PM
Post by: Grathr on February 09, 2016, 03:01:08 PM
Post by: zoidberg on February 17, 2016, 10:32:15 AM
Post by: Grathr on February 17, 2016, 04:20:31 PM
Post by: pfrsantos on February 17, 2016, 04:44:14 PM
Great thread Grathr :salute: Not only that you're out there experimenting, but that you're knid enough to share your experience with us.
Really?!
Show content
Wow, that's great!
Show content
Thanks, I'm in!
136 - pfrsantos
:D :D :D :D
136 - pfrsantos
:D :D :D :D
Post by: Grathr on February 24, 2016, 09:08:25 PM
(http://uploads.tapatalk-cdn.com/20160224/844381ec47b76077346c48a975400981.jpg)
Post by: comis on February 25, 2016, 07:17:55 AM
I am not sure it had been done before, but what's the possibility of bacon showing up on pizza/foccacia? :pok: :D
Post by: styx on February 25, 2016, 08:10:57 AM
Post by: Grathr on February 25, 2016, 05:58:19 PM
Wow, that looks goooood! :drool:
I am not sure it had been done before, but what's the possibility of bacon showing up on pizza/foccacia? :pok: :D
Maybe next time ;)
i really shouldn't be looking at this before breakfast, right?
:D
Post by: Grathr on April 15, 2016, 04:59:27 PM
(http://uploads.tapatalk-cdn.com/20160415/faf8222ce8df3c0ccbdeda36240c5b15.jpg)
(http://uploads.tapatalk-cdn.com/20160415/4d689f9e57a5e212a0897fe74e05467b.jpg)
(http://uploads.tapatalk-cdn.com/20160415/961571abaf31cf413ab5bf620a031c7e.jpg)
The bread turned out real nice. The potato chips, was ok.
Post by: pfrsantos on April 15, 2016, 05:19:52 PM
Bread looks great!
Post by: Grathr on April 16, 2016, 09:09:34 AM
Watching them was a bit of my challenge. Loong time of nothing happening, and then suddenly they turn brown. :)
Post by: eamo on April 16, 2016, 04:26:20 PM
Post by: Crow on April 17, 2016, 11:09:07 AM
Post by: Grathr on June 05, 2016, 09:20:35 PM
The family was hungry, so I made a Viking age style flat bread, wich took less than an hour to make.
The family loved it, gobbeled it down with butter and cheese.
(http://uploads.tapatalk-cdn.com/20160605/e9fc22f28a47d5b8f78fa25ecd960af9.jpg)
(http://uploads.tapatalk-cdn.com/20160605/6555e304d5e7863173f68758bd3c9dd6.jpg)
Post by: AlephZero on June 07, 2016, 05:17:16 PM
Post by: Grathr on June 07, 2016, 06:07:07 PM
That looks delicious, Grathr :tu: :drool:Thanks!
It was :)
Post by: ducttapetech on June 07, 2016, 06:41:21 PM
Nate
Post by: Grathr on June 07, 2016, 06:58:58 PM
Looks very good! Bet it would be good with white sharp cheddar.
Nate
That would taste great! :drool:
Post by: Grathr on June 20, 2016, 10:04:00 PM
(http://uploads.tapatalk-cdn.com/20160620/491420dbb40e4592fe5754cc60604bf3.jpg)
(http://uploads.tapatalk-cdn.com/20160620/b24a115224796def7a955aa1c36ed2b9.jpg)
Post by: styx on June 21, 2016, 10:00:17 AM
Post by: zoidberg on June 21, 2016, 10:05:10 AM
ingredients?
Old vikings?
Post by: Grathr on June 21, 2016, 04:05:09 PM
ingredients?
Old vikings?
First you dig up the bones. Then you grind them down to....
But if you want to do it the easy way, you use whole spelt and fine spelt flour, yeast, salt, water and butter. (And cheating a little, using a bit of olive oil. They did travel to places that had olives, but I doubt it was a very common ingridient up north).
Post by: styx on June 21, 2016, 04:18:05 PM
Post by: Crow on June 21, 2016, 05:33:36 PM
Post by: Grathr on October 30, 2016, 07:37:27 AM
I followed this recipie: http://m.foodstorageandsurvival.com/cc73ley/articles/85223/Make-Your-Own-Homemade-Survival-Bars-Improved-Recipe-
But used unflavoured gelatine, and added half a cup of baking cocoa powder.
They turned out pretty good :)
Post by: Poncho65 on November 16, 2016, 10:39:46 PM
Post by: styx on November 17, 2016, 03:14:58 PM
Post by: Grathr on November 17, 2016, 05:19:55 PM
Only munched one :D
Post by: Poncho65 on November 17, 2016, 07:48:48 PM
Post by: Grathr on November 17, 2016, 08:05:06 PM
But Ill have to save some to see how well they store.
Post by: Poncho65 on November 18, 2016, 04:11:38 AM
Tasty. :D
But Ill have to save some to see how well they store.
Ok :D Let us know how they do and have you made any more hardtack in a while :think:
Wonder if Gareth has as he ate his already I believe :D
Post by: Grathr on February 12, 2017, 10:14:47 AM
The recipie is simple:
0,5l of blood
0,3l of milk
4,5 dl of flour
1 teaspoon of salt
1/4 teaspoon of black pepper
1/4 teaspoon of dried ground ginger
1/4 teaspoon of dried ground clove
Mix the wet, add the dry while stirring and let it rest for 0,5h before frying in a pan on low temp.
I like it with Syrup. But its also good with Jam.
Post by: Crow on February 12, 2017, 08:08:59 PM
Post by: Grathr on February 12, 2017, 08:19:20 PM
Looks so tasty. :drool: I love mine with lingonberry jam.
Thanks!
I havent tried that before. We always used syrup or rasberry or strawberry jam.
But i can imagine that lingonberry jam would taste pretty good. Ill have to try that next time. :tu:
Post by: Fortytwo on February 12, 2017, 08:35:20 PM
Looks so tasty. :drool: I love mine with lingonberry jam.
Thanks!
I havent tried that before. We always used syrup or rasberry or strawberry jam.
But i can imagine that lingonberry jam would taste pretty good. Ill have to try that next time. :tu:
Indeed, lingonberries work well with the slightly sweetish taste from the blood. Bacon works well as well. I have not tried to make anything from blood myself but Tunnbröd made with blood (blodbröd), served after boiling it with pork and what amounts to a béchamel sauce and black pudding (with lingonberry jam and sometimes bacon) has been fairly commonly served at home.