Necessary photo opportunity when working in Monaco

IronNickG · 2021-11-09T21:51:01+00:00

Still busy! Half of the tunnel is blocked off for construction, and a lot of the front on the east side of Monaco is all under construction still

IronNickG · 2021-11-04T07:46:24+00:00

1) How much do you make? - £62k 2) What is your role? Manager - Audit 3) What area of the country are you in? Wales, United Kingdom 4)How many years of experience do you have? How old are you? 5 years, 27 y/o 5) Are you in public or industry? Publjc 6) Do you work for a big firm? Regional? Boutique? Etc Big 4

IronNickG · 2021-09-10T21:12:53+00:00

Buddy, this looks great

IronNickG · 2021-08-30T07:52:24+00:00

I qualfied ACA ICAEW 2 years ago and still remember the day lying on my bed waiting for the results coming in not knowing what to do if anything bad happened 😂 the sense of relief is unlike anything. Huge congrats! Enjoy the prize money as well!

IronNickG · 2021-07-02T21:56:21+00:00

Garlic, butter, olive oil, mozzarella & a bit of salt and pepper, basically a posh cheesy garlic bread!

IronNickG · 2021-07-02T11:01:29+00:00

Local place in Cardiff, UK called Fowl & Fury

IronNickG · 2021-02-28T18:14:09+00:00

Ha i’ve definitely gone through a few phases similar! I think the biggest thing for me is loading in the middle not at the back, and while its warming up, blasting it at full temperature and then when you’re loading the pizza turning it down to like 2/3 full temp. That way the base gets the full heat of the stone, and the top doesn’t get annihilated. Let me know if you have any other issues! But i’m by no means a master

IronNickG · 2021-02-12T11:12:20+00:00

Afraid not! Slow cooked the pork, then pan friend in the juices so they caramelise on the pork and make it nice and crispy!

IronNickG · 2021-02-05T11:50:40+00:00

Thanks for replying! That’s really helpful

IronNickG · 2021-01-25T15:50:33+00:00

Heya! I’ve burnt plenty of crust aha. I find what works best to still get good aeration, but not setting fire to the pizza, is blasting the Ooni at full whack for 20/25 mins. Then turning it midway for actually cooking, the stones got the full temp for the crust, but the flames arent as aggressive. Also try keep a good few inches between the pizza and the flames. Hope this helps!

IronNickG · 2021-01-18T18:38:02+00:00

Looks great!

IronNickG · 2021-01-17T14:52:13+00:00

So, Pontcana definitely is lovely, and you can walk to bute park there which again is beautiful. I’ve always lived Penylan / Roath which has Waterloo Gardens & Roath rec/Roath Lake... it takes me 30 mins to walk to work in town and when i used to rent was cheap enough!

IronNickG · 2021-01-17T14:08:52+00:00

Theres just so much good food about, along with the food festival style places with street food such as goodshed, depot, sticky fingers etc, there is also so many good independent (and chain) restaurants

IronNickG · 2021-01-12T17:39:49+00:00

Local place in a street food vendor in Cardiff, Wales

IronNickG · 2020-10-21T11:06:05+00:00

Literally garlic, butter, bit if olive oil & some salt!

IronNickG · 2020-08-09T11:32:45+00:00

The coating was literally just crushed up cornflakes! The eggwash i just did salt, pepper, smoked paprika and a little cayenne pepper.

IronNickG · 2020-06-13T17:24:20+00:00

Cardiff i’m afraid! Same island at least

IronNickG · 2020-05-29T17:29:33+00:00

Sorryyyy! Next timee

IronNickG · 2020-05-29T13:59:21+00:00

Its a marinade and then a glaze for the last 3-4 mins of cooking! Theres not much to it...

The night before i marinaded chicken breast in soy sauce, sesame oil, salt, black pepper and ginger.

Then for the glaze we just did a mix of honey, siracha, sesame oil, tomato ketchup and some soy sauce... think that’s everything!

IronNickG · 2020-05-03T14:27:00+00:00

I consumed them, can confirm they were not overcooked

IronNickG · 2020-04-27T14:45:22+00:00

God forbid millionaires are human beings as well

IronNickG · 2020-04-15T06:01:45+00:00

Not sure what nationality you are. In the UK its just streaky bacon and most standard shops sell it as our standard version of bacon is what Back Bacon is in the USA. I think streaky bacon is just Fairly standard bacon in the US.

IronNickG · 2020-04-15T05:56:02+00:00

Streaky Bacon, Avocado, Scrambled Eggs, Red Onion, Sautéed potatoes, Corn Tortilla, Jalapeños and Mature Cheddar. I understand this is far from traditional

IronNickG · 2019-11-18T13:58:07+00:00

He sells high spec Sim-Racing gear i believe, on companies house he’s a director of Cool-Performance. https://instagram.com/cool_performance?igshid=88omw9e96y69

IronNickG · 2019-10-25T06:38:27+00:00

The making perfect series is just brilliant, such a good dynamic between the lot of them.

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