Right, well it depends what you mean by "more British". We'd see them both as British food rather than an import. If it means "not available in other countries" then toad in the hole would be more British. If it means more frequently eaten in the UK then meat pies of various types are much more frequently eaten. Neither are ever seen in Slovakia though.

100% toad in the hole. Although neither are eaten much here.

Thanks guys!

The crumb on those pretzels was superb



Made some onion pockets



Cut in half to reveal a nice little pocket of onion

Interesting. Throw a slider with cheese, pickles, and mustard on that and you'd be king.

great idea...and smash the slider and get some crisp on the edges of the melted cheese if you want to rule the universe.

Btc, great looking pretzel. I love it when it partially splits open like that.

On the fish balls, it was kind of a medium pack? The problem wasnt how I packes it but rather instead of chopping the fish, I should have minced it by doing an almost smearing motion with the back of the cleaver. Also, I didnt mix it enough in one direction.

The texture came out resembling a matzo ball but it needs to be smoother and finer in texture.

amoeba, the dimpled texture is rustic . Have you tried cold sweet gelfite fish with some horseradish? You might also find this recipe interesting https://www.saveur.com/article/Recip...n-Tomato-Sauce

Italian bread


Banana+blueberry bread with maple+honey roasted nut brittle crust


Brownie

BTC those brownies and banana blueberry bread, yes please!

btc's just ****ing with us now

he registers his account a little more than a year ago, starts strong by critiquing DVOs pizza cook (to the disdain of many thread regulars including me), and then proceeds to post a year long series of baked goods that he apparently cooks as a 'hobby' during evenings and weekends that culminates with the posts on this page.

btc, with all due respect.....get the **** outta here with that 'amateur baker' ****!

just tell us the true story

lol +1

nice work as always btc

Hey what's this?



Fat little chicken?

Hmm you could probably use some friends.




You guys look friendly. Dressed to the nines with olive oil, black pepper, salt, and onion powder, too!

OK, now be friends!




Thanks for the support, that was his weak leg!

Hmm someone else doesn't want to be left behind:




OK, let's all hold hands:





Maybe invite over a little more ground pepper?





It's pretty cold out, time to hop in the oven and warm up!


In at 500F for 30 min as of 5 min ago. Will drop to 425 in 30 min, then 350 for the following 30 minutes. Then re-eval and see if we're nice and toasty and ready to come out and play or not.

We got a runner!



Foil perimeter has been breached! Repeat. Foil perimeter has been breached! Escape potato is almost off the pan! Juices preparing to leak out to auxiliary perimeter! Take immediate action!!





Situation contained.


Heat reduced at 25 min cooking time to 425F. Will continue to monitor situation for additional escapees.

There isn't much that can't be improved with a little butter:




looking pretty good a little after the buttering up:




Maybe it's time to take a stand:




Looking a little ragged on the bottom:




Get up, stand up. Stand up for your rights:

OK, I think we're done here.

Stew fans,

Same recipe as last time (alas btc, sans celery because I didn’t have any), but a little different order of operations for a texture mix I prefer (prior version was delicious, but all the veg was pretty uniformly soft).

Phase one: browned meat, Worcestershire, fish sauce, thyme, bay leaves, tomato paste, beer, broth

Phase one point five whenever it’s ready: add sautéed onion and garlic

Phase two after about an hour: add raw new potatoes, lightly sautéed carrots (a little color on them and just slightly softened), chopped parsley

Phase three after about 90m: add mushrooms sautéed in butter

Phase four after about 1h45: add blanched pearl onions and frozen peas

Finished at 2h

Meat and potatoes are totally tender, slight bite in the carrots and mushrooms, little more bite in the Pearl onions and peas. Adjust timing accordingly for your preference!

Didn’t take pics because it looks the same as last time except for brighter peas. But here’s the meat and beer before tossing the broth in:


Would prob be pretty good to just simmer that with some broth (maybe some garlic and/or onion too) and serve with some roasted or mashed potatoes.

Nice. Hopefully some nice crusty sourdough with it too. It is Very frustrating not being able to find good bread outside of a 50 mile buffer of the East and West Coasts.

Hey chop, is that a jerk mix?

El D, what cut of meat did you use?

amoeba - olive oil, black pepper, salt, love, and onion powder.

Amoeba,

Chuck roast, my favorite cut by far for this kind of application.

Chop,

Why stuff with potatoes instead of roasting them separately?

those brownies look decadent, btc!

I really like the sourdough that The Cheesecake Factory serves. great crust. let me know if this is blasphemy.

I haven't eaten there in a long time, but probably not blasphemy. I like the soft rye they serve at Outback, so my opinion may be off.

Tx,

That outback bread might not be fancy bakery style or anything, but it’s ****ing delicious.

ED - ever since I first came across one of those rotisserie trailers that have rotating chickens dripping their juices all over the potatoes beneath them some years ago:



I've been obsessed with replicating the taste of those chicken juice saturated potatoes. What I should have done was cooked the chicken on an upper rack with no pan, and put the potatoes in a pan on a lower rack beneath it. I'll do that next time.


More examples of deliciousness: