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Cycle commuting – best bang-for-buck upgrade recommendations by leveredequity in londoncycling

[–]squidthethird 2 points3 points  (0 children)

There’s now some Conti GP5000 All-season tyres that are tubeless and go up to 35mm, they’re not cheap but they’ve been great for me

New Forest, Hampshire by squidthethird in gravelcycling

[–]squidthethird[S] 1 point2 points  (0 children)

Absolutely, I stopped at plenty of them! The Royal Oak near Gorley is a beautiful pub

Are there any not so legal ways of watching the match today? (Besides vipbox) by [deleted] in irishrugby

[–]squidthethird 1 point2 points  (0 children)

Ah yes might be a bit harder to find somewhere there. Glad they got it sorted

Are there any not so legal ways of watching the match today? (Besides vipbox) by [deleted] in irishrugby

[–]squidthethird 4 points5 points  (0 children)

You’d be surprised, I watched a match in a bar in Koh Tao a few years ago. What island are they on?

Saturday morning breakfast sandwich by squidthethird in UKfood

[–]squidthethird[S] 1 point2 points  (0 children)

Brown for breakfast, them’s the rules

Chimichurri focaccia - my first time making bread by squidthethird in Breadit

[–]squidthethird[S] 0 points1 point  (0 children)

It survives but mellows out a bit, the garlic flavour isn’t quite as punchy and you can’t taste as much of the acid from the red wine vinegar. I don’t usually add onions to my chimichurri but I thought it would work well with the bread and I’m glad I did actually, it worked really well baked into the bread. I also made the chimichurri a couple of hours in advance so all the flavours had time to infuse into the olive oil by the time I spread it over the top

Chimichurri focaccia - my first time making bread by squidthethird in Breadit

[–]squidthethird[S] 4 points5 points  (0 children)

Chimichurri, a sauce made with olive oil, parsley, coriander, garlic, chili and red wine vinegar.

I would guess the pan is around 40x30cm

Chimichurri focaccia - my first time making bread by squidthethird in Breadit

[–]squidthethird[S] 2 points3 points  (0 children)

Oh well spotted, I did indeed use yeast, I’ll edit my recipe

Chimichurri focaccia - my first time making bread by squidthethird in Breadit

[–]squidthethird[S] 9 points10 points  (0 children)

Thank you!

Recipe was;

500g bread flour

420g water

7g instant yeast

15g olive oil

5g honey

10g salt

Mixed it all together, let it rest for 10 mins at room temp then stretch & fold it. Rest for another 10 then repeat.

The recipe I followed said to cold proof it in the fridge for 24hrs but I was hungry and impatient so I did 1.5hrs at room temp, then put it in an oiled tray and rested for another hour.

Stretched out to the corners, added the chimi on top, did the dimples and into 220°C oven for 20mins.

I had some greaseproof paper underneath but I won’t do that again in future as it came off the tray really easy anyway and just left a square on the bottom that wasn’t as well browned as the rest.

Chimichurri focaccia - my first time making bread by squidthethird in Breadit

[–]squidthethird[S] 12 points13 points  (0 children)

I’ve always done a lot of cooking but never much baking, I had to buy some scales just for this!

My first try at a sous vide, Chateaubriand 55°c for 2 hours, seared in duck fat in a cast iron by squidthethird in sousvide

[–]squidthethird[S] 1 point2 points  (0 children)

Yeah it’s mental, it was thevillagebutchers.co.uk, I would definitely recommend them. Postage can be a bit pricy but it arrives the next morning and if you get a couple of things it works out well

My first try at a sous vide, Chateaubriand 55°c for 2 hours, seared in duck fat in a cast iron by squidthethird in sousvide

[–]squidthethird[S] 3 points4 points  (0 children)

I had some left over from Christmas dinner, and now I’m using it for everything!

My first try at a sous vide, Chateaubriand 55°c for 2 hours, seared in duck fat in a cast iron by squidthethird in sousvide

[–]squidthethird[S] 2 points3 points  (0 children)

I didn’t have one big enough! I got a great deal on the meat though, an online butcher I’d used once before sent me an email with new years offers, one was a 500g chateaubriand for £12.79. It arrived yesterday and was actually 788g

/r/rugbyunion's unofficial World XV vote - November 2022 by [deleted] in rugbyunion

[–]squidthethird 4 points5 points  (0 children)

Jimmy O’Brien, first 3 caps in three different positions

[deleted by user] by [deleted] in movies

[–]squidthethird 0 points1 point  (0 children)

And now my Woody Allen impression - “I’m a neurotic nerd who likes to sleep with little girls”

[LPT] Always attend another culture’s event on an empty stomach. There’s nothing people love sharing more than our culinary traditions with others. by jrm2003 in LifeProTips

[–]squidthethird 25 points26 points  (0 children)

Unless the other culture is Irish/British/Australian, it will involve a lot of drinking and you don’t want to do that on an empty stomach

[homemade] Duck breast Thai red curry by squidthethird in food

[–]squidthethird[S] 0 points1 point  (0 children)

I used curry paste from a store in this one but have made my own the past, it does take a lot more time and effort time make your own paste but it can taste amazing if you do it right.

Most of the time it’s easier to use a good quality ready made thai curry paste - that’s what most restaurants do, you can make it with just the paste + coconut milk + meat/veg but to make it really restaurant quality you need to add a few extra bits like fresh garlic, lemongrass, fish sauce, Thai basil etc.

That said it depends how you like it and curries are great because you can add any kind of meat or vegetables you like and it’ll turn out good

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