Recent content by fortmonty

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Great link. The process is very similar to how I make my pizza dough which is pretty much a no knead method , though I call it the " slap and go " method . I also suppose if you are pressed for time you could increase the yeast dosage as it really isn't a sourdough , but rather extended...

Yeast . Though I have made a whole grain version using my own sour dough culture .

Nothing like home made bread . I get some going in the wood fired oven once in a blue moon , as I'm to busy making pizza most of the time. This is typical pane di casa. The bread is crusty and the crumb is full of air pockets. Its ideal for bruschetta or just eating with some olives cheese and...

I love biab but lifting and draining the bag is a pain . I would be interested in one .

( in a typical New York Jewish accent ) So whats the problem you never seen a zebra without the stripes , already .

Sorry mate no pics I was to busy eating

The crackling is not like typical pork crackling that you get from say a leg roast. The skin is thin and crisps up differently . If you have a close look at last picture you can get an idea of how thin it is.

Carving ???? The meat literally just pulled apart / fell off the bone . It was so tender and succulent , the best way to describe it is silky and decadent

Hi guys thought I would start a thread on Pork. I'm not sure if one already exists if so I happy to shift this across . I reckon its one of the best meats known to man, its versatile, relatively cheap, you can eat just about every part and best of all its delicious . Let me kick it off with...

Holy Guacamole; Batman

I'll grad one of the S23 if still available

Where abouts are you located as I am always looking for firewood for pizza oven