SiMania

Like others, I had never met Chris but felt I knew him well from his posts and interactions on here over the years and I haven't even been on here in ages. RIP fella. 

On 1/26/2019 at 11:24 PM, Onyx2 said:

@SiMania is this true? Is there an archive of it anywhere? 

Probably not

6 hours ago, Onyx2 said:

@SiMania do you still use your pizza oven? 

I sure do. It gets an outing most weeks even throughout the Scottish winter. I changed it from pellet to gas at the end of last year for ease of use and it's not have any detrimental effect to the final product. 

On 18/11/2017 at 8:49 PM, Rey_Piste said:

I bought some bottles of Samuel Smith Chocolate stout.It is fucking delicious and I am going to have to buy a case for Christmas.

It's lovely but I can't have more than a couple as it gets too sweet. Their imperial stout is cracking too. 

He he he. Wancle. 

http://sousvideresources.com

I use the ANOVA. Easy to setup and use. 

https://www.amazon.co.uk/gp/aw/d/B00UKPBXM4/ref=mp_s_a_1_2?ie=UTF8&qid=1503004402&sr=8-2&pi=AC_SX236_SY340_FMwebp_QL65&keywords=anova+sous+vide&dpPl=1&dpID=316nksqwHWL&ref=plSrch

Jobber, you've come a long way in 15 years, proud, so proud. 

DP

Great news spotlightmagnet, haven't seen you post on here in ages!

No point in putting a SP bet on these days as most if not all bookies over best odds guaranteed.

Pizza time!

Full write up to follow. 

I've just put this into the bread maker on the dough setting. 

250g strong white flour

250g 00 flour

1 teaspoon salt

1/2 sachet easy bake yeast

300ml water

I left out the oil and sugar as apparently it can burn at the high temps of my oven, I just did half the quantity of yeast as it'll be doing a 24 hour cold ferment which needs less yeast. In an hour or so I'll divide it into 5 balls and it'll go in the fridge until a few hours prior to it being needed. 

19 hours ago, Onyx2 said:

This thread needs more Simania and his pizza oven.

Pizza night 1 was for the grown ups and night 2 was for the kids, by the time the last pizza was in, I'd finally got to grips with getting it up to a high heat. Next pizza night is tomorrow if I'm not working away so I'll take some photos and videos of it in action. 

I'm quite obsessed with dough recipes now and haven't done anything that doesn't involve using a bread maker to knead it. 

The dough is in the fridge for a 48-72 hour cold ferment so hopefully tomorrow or Friday night I'll get it fired up.

Still there.... https://www.amazon.co.uk/dp/B06VW7YLDL/ref=cm_sw_r_cp_awdb_lOV2ybAZPN9PN

 

I bought an Uuni 3 pizza oven at the weekend, haven't had a chance to use it yet as I don't have any dough ready. I think my life will be complete if I can get it working as designed.

They look amazing. Where did you get it from?

Amazon. Prime next day delivery. It's all setup and ready to go for when I get back home from a trip down south tomorrow.

I bought an Uuni 3 pizza oven at the weekend, haven't had a chance to use it yet as I don't have any dough ready. I think my life will be complete if I can get it working as designed.

That's a really cunty thing to do, hope you get some answers soon.

Terrible. No scotch pie. It's as if we won the referendum.

Wooly is doing a 50p each way double on Altior to win the Arkle and Douvan to win the Champion Chase.

My wife's Granny loves the racing, watches it every week without fail but doesn't bet as she doesn't want to develop a gambling problem (she's in her late 70's). But every year at Cheltenham she'll have a couple of bets that I'll place for her.

Last year she couldn't make her mind up who she thought would with so got me to stick £2 ew on Don Cossack and Cue Card, she couldn't be told what a daft idea that was.

If you're doing singles close to race off time then you're better off placing your bet on betfair exchange, better odds and they do 4 places on a lot of races. Obviously you don't get BOG or accas but you can make steady profit just by watching the markets and put place money on the horses that have a lot of late money coming in.

Trixies and lucky 15s are where I make money on multiples. Lucky 15s for the higher odds bets.

Scallop pairs well with chorizo, smoked bacon or my favourite - black pudding.

It's not something I tend to cook much of but if it's on the menu at a hotel and is paid for by the company then it's my first choice.

You can put flavours in the bag, but it just results in beef flavoured rosemary rather than rosemary flavoured beef. I process everything naked and add flavour afterwards as all the seasoning ends up in the purge.