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  1. I took a random printscreen from the gameplay video, and I think it looks great. There's a vibe they've gone for, a bit cartoony, a bit BOTW, and that grab almost looks like a concept art image. It may be that the art style decision was partly driven by the need to support the older platforms, but I think it suits the game well and like @Benny says, there's no issue with seeing what's going on, and where your enemies are. Also worth remembering that the game isn't finished, there's 3 or 4 months more development and this build is likely a month or two old, there's plenty of time to for polish. I'm optimistic.
  2. Keep meaning to post in here as I've been an Ooni Koda owner for a few months now. Things I've learnt: Regarding the peels, I was struggling launching with the metal peel, so bought a wooden one. Then I watched the Adam Atkins Roccbox video below and realised I wasn't using anywhere near enough flour when shaping the dough. I then had a go at the 'drag' method he uses and it was so much easier, you just have to get plenty of flour on your dough ball, and a little bit on the peel. Now I just use the Ooni pizza peel, and when cooking I lift the pizza a bit and pull it out and then just rotate with my fingers carefully. Another thing I picked up from that vid is to chop up the Mozarella beforehand, makes it easier to top the pizza quickly, especially if you're making multiple pizzas in quich succession. I fel like he uses too much cheese though, which is maybe why his pizza (to me) looks a little sloppy. The other really important thing from that video, is shaping the doughballs! I was paying no attention to how I shaped them before letting them prove. As soon as I started rounding them and sealing the bottoms like he does in the vid it became so much easier to shape them when you're making the pizzas. I don't use his slap method though, I just use my fingers to round them out. I really like Got2EatPizza's channel on YouTube. I use her method for making dough and it's always turned out well. I also use her guideline for the Koda temps, get the middle of the stone to 425 and then turn it down a smidge and it's ready to cook. I always make a kilo batch (1kg of flour). This should give you 8 pizzas. Your doughballs should be about 210g each. I use Blue Caputo flour. You can buy a 25kg bag for about £25 from Nifeislife, which is where I get mine from: https://www.nifeislife.com/caputo-wheat-flour-pizzeria-25kg-p-1064.html. I haven't tried freezing the doughballs yet, usually I'll keep any leftovers in the fridge and they're good for a few days. also, I sometimes make a simple garlic bread, just mashing up a garlic clove and mixing with a large tablespoon of softened better and some chopped parslety and then spreading on the dough, and sometimes top with bit of mozarella. They are almost more popular than the actual pizzas! For tomato sauce, I follow the recipe in the Ooni Koda booklet you get with the the oven and it's simple and delicious. Finally, regarding cleaining the stone, I've never bothered. Just flip it over and the heat from the next cook burns it all off, so when you flip it again it will be practically clean! Hope some of that that helps. My garlic bread:
  3. it looked from a brief closeup like they were individual photos printed out. I wonder if they are photos of the actual season ticket holders that own those seats? That would be amazing if true! Edit: they are fan photos that were sent in
  4. Pick is channel 11 on Freeview, only SD but better than nothing. Or channel 159 on Sky, or 147 on Freesat HD. https://en.wikipedia.org/wiki/Pick_(TV_channel)
  5. Thank you for this, my daughters are currently visiting. They might do two trips if that's okay as they have so many to sell! It's quiet at the moment though. I've told them to water flowers and leave a tip. I think one of them is buying a watering can especially.
  6. Hey @Shimmyhill sorry for the delayed response.... Yeah I've got a Weber Master Touch with the two baskets for coals. Normally for my slow cooks I have the baskets either side and the meat in the middle with a foil tray filled with water underneath, which I think is the Weber recommended method. I am definitely interested in a slow n sear though. As for the 3.5 kilo pork, I definitely had it hot for the first couple of hours, probably more like 275-300, and wrapped it after about 4 hours, then it had another 3 hours, and then 30 mins rest. I might have just got lucky with a nice joint, I was expecting it too need a bit longer to be honest! By the way, has anyone seen/bought a Meater?! A lad at work has just bought one, looks like a nice bit of kit! Bit pricey though... the app looks pretty cool though. https://meater.com/
  7. Yeah I think it probably would have been okay. My worry was that i had no idea how long the coals had been out, and how long the meat had been sitting there. The exterior of the meat was barely warm, so would have been in what they call the danger zone 40 -140 for an unknown period of time. These are the two threads I read that morning that convinced me to bin it: https://www.bbq-brethren.com/forum/showthread.php?t=109689 https://www.smokingmeatforums.com/threads/need-advice-from-experienced-smokers-my-fire-went-out-overnight.107845/
  8. Sorry, I've been meaning to reply but it was a hectic day and then we went away for a city break in Edinburgh, just got back today. So... it didn't go entirely to plan! It started off well enough, I went to the butchers the day before and got a whole pork shoulder, which they cut into 2 pieces, the larger 2/3 being the butt with a bit of the picnic, and I threw the remaining 1/3 picnic in the freezer. The bigger piece weighed in at a whopping 6 kilos! I made up a rub (Aaron Franklin's pork shoulder rub, salt pepper, garlic granules, onion granules and paprika) and threw it on the barbecue at bang on midnight with 3/4 of a chimney's worth of heat beads. I set my alarm for 6:30 with the aim being to get up, get another chimney starter going and have the coals on for 7. Well, I got up at 6:30 sharpish, went down and the thermometer on the Weber was right down where it be if it was cold. I lifted the lid and the coals were pretty much gone, and the meat was only warm to touch. I hadn't put in a probe the night before so had no idea how hot it was, but decided to stick one in and check. I can't remember exactly but I think it was about 60 deg C. I then started googling what to do if your overnight barbecue goes out, and quickly realised that by inserting the probe there was a fair chance I could have transferred any bacteria that might have formed on the cooler surface into the middle of the meat. At this point I'd made up my mind to bin it, as I couldn't risk giving 29 people including my 90 year old gran and numerous children food poisoning. It was a real shame as the might looked like it had cooked really nicely, the fat had split on the top and I reckon another 6 or 7 hours wrapped and it would have been perfect. Oh well, just got to put it down as an expensive lesson learned. Don't leave your barbecue unattended for more than 4 hours! So now I got another chimney going and rushed off to the butchers for the 7:30 opening. I grabbed a 3.5KG boneless shoulder as I figured I'd have a reasonable chance of cooking it in the 7 hours I had left. Luckily I had some leftover rub so threw that on and got it straight on the barbecue. After 4 hours, I wrapped it and then gave it another 2 hours, before transferring it to the oven for an hour while I started cooking the 30 sausages and 30 burgers.... I eventually served everything up and the pork had turned out much better than I was expecting. It was moist, with a nice crust, the crackling was good, and it was the first thing to be finished off on the table. Everyone commented how nice it was, and it was just a shame there wasn't enough for seconds for everyone as I think they would have eaten it! Luckily the butchers sausages and burgers also went down well, and then I did a load of jerk chicken, so everyone was very well fed and there was leftovers for me and the kids. I failed miserably to take many photos but here's what I did take; The first (big) shoulder piece all prepped ready to go on: The boneless shoulder about to be wrapped:
  9. Thanks guys, I think I can get hold of an ice box. I'll plan to kick it off at midnight tonight and then get up at 6 to top up the coals. Will keep you updated!
  10. This Saturday I've got 25 people coming round at approx 2pm and I need to have pulled pork ready to eat about then.... So, I'm thinking, I can get a whole pork shoulder from the butchers and get them to cut it so I've got a large butt and part of the picnic, say 2/3 of a shoulder. Do you think that would do enough for pork baps for 20 - 25? I've got a Weber so I doubt I'd get a whole shoulder on. Secondly, I'm thinking of starting it at midnight on Friday and then pulling it off at about 12:30pm to rest while I cook the other stuff. Do you think that's too long or should it be okay as long as I keep the temps nice and low, say 135C? I'd normally cook it for 8 or 9 hours but then I'd need to start it at 3 in the morning which I'm not overly keen to do, and I don't think the neighbours would be too impressed with either. Finally, if I wanted to rest it for say 2 hours, is that safe or would I be better to keep it wrapped and warm in the oven while I do all the burgers, sausages etc?
  11. One of the few players we've got who's truly passionate about United, and they let him leave.
  12. Thanks @Shimmyhill yep definitely hoping to keep it pink! Will skip the foil then. I ended up getting two medium sized legs of lamb. I have the Weber premium with the trays either side, so figured I can cook the legs in the middle and then give them a quick blast at the end over the coals if they need a bit of colour. I do have a meat thermometer, what temp do you think for pink?
  13. Anyone done leg of lamb on a Weber? I need to do lamb for 9 people on Sunday. I'm thinking I won't be able to get a shoulder joint big enough for 9, but two legs should be fine. Sounds like a quick sear and then indirect for 1h 30 to 1h 45 is the recommended method, just wondered if anyone has tried it. I'm wondering whether to sear then wrap in foil to stop it drying out too much?
  14. Cantona at 2:25 was just outrageous.
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