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Posts posted by Gaz

  1. I think I'm def gonna make use of the freezer so some of these ideas are great. 


    There was a garlic in there too and so many carrots, a big batch of soup seems ideal. 


    Pickle is a really good shout, the cucumbers are like little gherkin looking things and I've got some fresh dill in the fridge so maybe that works out nicely. 


    I think the aubergine is going to be made into a Palestinian dish where its confit in loads of oil with garlic and chilli. 


    Might make up a load of hash browns with the potato too. 


    Betroot I'm tempted to smoke and then roast really low and slow. 



  2. OK so I ordered a veg box, because I've been subsiding on bread based lunches for far too long. 


    I've got all this to get through and I would welcome your recipes! 


    - wild garlic

    - potatos (3 different varieties) 

    - beetroot

    - aubergine

    - cucumber

    - courgette

    - cabbage

    - spinach 

    - carrots

    - onions

    - leeks 

    - a yam? Idk it's a big purple root of some kind 

    - a huge cauliflower

    - brocolli




  3. 11 hours ago, Isaac said:


    Thinking about this more, I'm increasingly sad about the move.


    Yes, they give a lot of nice PR about the collab box (which is available in less than 50% of the shops that their core range is coming to), but it's the move of the whole core range to being brewed at Brewdog that's probably the death of them for me.


    It's how Beavertown started getting shit, and how Brewdog started getting shit.


    I don't want to be a pessimist but I would bet a bollock that in twelve months' time the core range available in Tesco is going to be a pale shadow of what it was, it'll be thin, mass produced bland beer like all the other stuff coming out of the vast Brewdog industrial machine.

    I'm not sure that's exactly how it works - sure I recognise the drop in quality in Beavertown and Brewdog since they entered supermarkets, but that's also aligned with them growing and in Beavertowns case selling half the business to a big manufacturer.

    I think it was inevitable at some point that craft beer would cross over fully into the mainstream and that instead of having loads of shit, low quality lagers we'd have loads of shit, low quality pale ales but I think that's to do with breweries growing and taking on investment money and needing to show different figures and results.

    If Cloudwater can scale without having to take on shareholders, without having to scale up their own equipment or streamline their processes that's likely to preserve their output.

    I've had some really good beer from Tesco, North Brewing's Kreik IPA is one I keep going back to and it's meant I've sought out their stuff at bottle shops too.


    1 hour ago, memories said:

    Blog post from Vault City about going into Tesco.



    This is good - it's nice to see Sour beer getting more accessible.

    They make some good points in that blog about how it's helping them to reduce costs overall by having the commitment of a supermarket purchase, so instead of using less fruit in a recipe they can get cheaper fruit because they are buying in bulk.

    I guess the risk on the flip side of that is that Tesco make up so much of their profits, and so much of their volume, that it becomes a priority. That's not something Cloudwater will have to worry about by contracting it out.

  4. I think the point is that the Non Alcoholic Beer costs less but the higher abv beer costs more so you've come out even on the four pack.

    I quite like a N/A beer in between the higher ABVs or if I'm driving so it's no problem for me. It's a real shame that N/A beer in this country is really focussed on shit lagers and flavourless pale ales when if you go to a supermarket in Sweden you can pick up all sorts of stuff between 0.5% - 2% that's interesting and flavourful.

    They are highlighting the work done by a lesser known brewery that is making those more interesting low ABV beers and I think that's a good thing. 

  5. Cloud water are putting 8 beers in tesco, contract brewed at brewdog. 


    A 4 pack of collabs with minority owned businesses with cloud water and brewdog not taking a profit. 


    Then their core range is being discontinued and a replaced by new recipes for tesco. 


    I think it's a good thing, obviously supermarkets are bad but they are also inevitable. Raising the profile of queer and black owned breweries and shielding them from the supermarkets bullshit is a really good way for cloud water and brewdog to use their position to help the industry. 


    It also gets cloud water to more people, and makes their basic range accessible. I'm looking forward to being able to pick up some cloudwater if I fancy a decent ipa after work when the bottle shop is closed. 

  6. I thought about starting a new thread for this but it seems to fit here.

    I want to choose a system for playing retro games, mostly SNES/MD and MAME stuff. I bought a PS Classic for this but never managed to get it working and didn't want to spend more money on the "correct" memory stick for it.

    I've got a PSP on Custom Firmware, I have a Wii U, I've got an original Xbox with a mod chip, there's a Wii somewhere if I can find the cables and I have a Switch.

    I do like the idea of something that's handheld, but with the option of playing it on the TV - so the Wii U is seeming like a decent option but how much hassle is that going to be, compared to the PS Classic or just pulling my Xbox out of storage? Has the scene moved on much on the original xbox? Could I get a nicer front end and stuff?


  7. Now seems the absolute worst time to go to restaurants or anywhere really.

    In a few weeks, when people have calmed down a bit but before cases have started shooting up again would possibly be alright but I'd be strictly limiting it to pubs/taprooms with large outdoor spaces & food trucks or country pubs in the middle of nowhere.


  8. Oh I've been meaning to update this thread with a couple of at home things I had recently.

    The first one was a bit of a treat so it cost a fair bit - Nutshell at Home Iranian fine dining with cocktails. This one was 7 courses at £60 and then another £30 for cocktails, which honestly were the best bit.

    The presentation on this was fairly basic and one of the plastic pots split in postage - sadly a quite common thing with the kits I've had so far.


    It started with "bazaar bread" with an olive tapenade, some mushroom croquettes and then the stand out dish for me was the Beetroot Borani - it was salt baked beetroot with beetroot puree and endive on a bed of whipped feta. Somehow the flavours just worked so well together and transforming feta into a mousse makes it so much more palatable than the little salty cubes it's usually served as.

    Then there were koftes and two deserts, the best of which was the Pistachio cake with sumac clotted cream.

    Cocktail wise the Mexican in Tehran, a sort of apricot margherita with a sumac salt rim was just wonderful.


    The second was from Home-X and was just astonishingly good value at £60 for two meals and a bottle of wine.

    I had the "Home by Nico" Italian meal and was really impressed with everything - the presentation of the box was great - it was like a big lego box with ready meal style containers (recyclable) presented in little slots and a couple of freezer packs underneath to keep it all cool.

    The Menu was four courses, bread with oil/vinegar, starter, second course, main and desert. There were some really interesting flavours in there, hazelnut pasta was great and the tarragon salsa with the soup was amazing.

    You can actually see the video of how it's all prepared here


  9. On 23/03/2021 at 17:24, cowfields said:


    Are you using a Banneton? Not necessary but maybe with a thin / fine tea towel dusted to fuck with rice flour, and in a circular bowl for a bit, in the fridge, will help it rise in boule shape, and then it's easier to tip it out into a pan or something without much handling. 


    That's how it goes for me with a banneton and keeps it shape. I find that the time in the fridge makes it firmer and less likely to deflate and easier to score.


    On 02/04/2021 at 23:38, petrolgirls said:

    Sounds perhaps like over fermentation. Easily done I've come to realise. One handy trick is to put a little (30g or so) of your mix into an aliquot jar shortly after adding the levain and salt. Once it's doubled in size you know it's about time to shape and either bake or stick in the fridge overnight. 

    I've done a couple of loaves since and I'm starting to see better results, so thanks for this! My latest one is much more airy and bubbly inside but it also tastes watery somehow - maybe underbaked or too much starter? 

    I let it bulk ferment overnight in the fridge and then shaped it up and let it rise on the counter until lunch time. I baked it without the cast iron so I didn't have to try and get it into the pot which I think threw the times off. I'm pretty sure I didn't bake it for long enough and judging by the bit of the dough I put to one side, I could have let it rise a bit longer.

    I'm getting a banneton next week, so that should help but I might try it on my mate's baking steel instead next time instead of going back to the pot.

  10. Freezing won't do much - you'll want to pasteurise, which is pretty easy to do if you have a sous vide wand - just stick it to 60 degrees and throw the bag in for an hour.

    It could also be that the preservatives in the fruit have inhibited the yeast, or created the off flavours. I do a lot of fruited beers and the only time I've had a bad infection was when I left some wort for a couple of days and it ended up reeking of vomit. 

    Because I'm mostly doing sour beers they are already protected against the worst stuff so any infection I get just saves me pitching the yeast.

  11. I just go to the shop and buy stuff. 


    There's no real plan, I just buy what I fancy to last me a few days. 


    I tend to have stuff in the house that's long life or frozen to make sure I can always make a meal, and then I go through phases of eating different things so I'll be buying a lot of avocados for a few months, things like that.


    If I've always got garlic, canned tomatoes, pasta & basil I can always make dinner. 


    I've been making cacio e pepe a lot recently too, it's super quick and all stuff I keep in. 


    I've got tofu in the freezer and noodles so I can make ramen or chow mein or whatever, I grow my own chillis and herbs as well as keeping spring onions growing on my window ledge which helps with that. 


    Tortillas in the freezer and black beans in the cupboard means I can make tacos or quesadillas. 


    I rarely ever write anything down or follow recipes so things fall out of fashion and I stop making them or I pick up something new. 

  12. Don't be put off making espresso at home because a man on youtube says so!

    I've got a Gaggia Baby Classic which I picked up for £40 and a Gaggia Grinder which I was given and I can make espresso which tastes, to me, better than I'd get from Costa or Starbucks.

    But then, that's because I'm selecting beans, taking time and care to prepare it and dialling it in to my exact tastes.

    Yeah, It's not going to be amazing for someone who is used to putting that same time and effort in with the freshest beans and the most expensive equipment but it's still a world away from an aeropress or a mokka pot because it's a different method and produces a more intense coffee.

    It's not as good as an average train station espresso in Italy, but it's good, and once you've added milk you're not going to be missing much.

  13. 7 hours ago, Rog said:

    A bit last minute but I’ve got a remote come drink with me tonight. Suggestions for a cocktail that’ll do well having been made up into a bottle and then left on someone’s doorstep for a while?


    Probably a bit late but i would do something like a martini/negroni/manhattan/old fashioned for this 

  14. That looks great, better than all my efforts!

    I made a load last weekend with some starter my friend from work sent me - somehow as I was transferring it into the cast iron I deflated all of the air out of it and it came out like a rock.

  15. On 05/03/2021 at 20:05, Shimmyhill said:

    Of course there is a cocktail thread on here!


    It’s my partners birthday on Monday and as we have had our planned holiday cancelled and obv can’t go out we fancied cocktails at hone so have bought lots of kit and loads of alcohol and have begun experimenting...


    Now, we must have a pornstar martini but so far we haven’t been able to recreate one like she has on a night out - I suspect it’s measures but there are so many recipes out there and why do we have two measure things that don’t match the recipes - one is 50ml / 25ml and the other is god knows.. we do have some very accurate scales tho...


    Anyone here got a recipe that can provide the girls night out cocktail she would love on her birthday!?


    The cocktail guy has a fantastic recipe for the pornstar martini, I think I linked it a few pages back. One of the ingredients is a home made passion fruit liqueur that I've got through about a litre of in the last few months. 

  16. 5 minutes ago, christaylor said:

    I'd make sure you go into this with your eyes open, and are very confident with a soldering iron. I'd say unless you have a decent de-soldering station it's anything but a quick job. IME it's more like an hour+ per stick, by the time you've teased the existing solder out, with 14 contact points to address.


    In case you've not opened one up yet, this is what the joints look like that you need to re-do:



      Hide contents




    In addition the newer bluetooth-enabled controllers use lead-free solder so you need a higher temperature and some flux applied to get the solder to reflow.


    I've replaced 6-7 of these over the last few years and am instead now searching for a reliable supplier to source the whole board from that the analogue sticks are attached to, as it's a *much* simpler job to replace that!


    It seems like the exact same analogue modules are used in all of these controllers (X360/XB1/PS4), frustrating that they can't make them a little more robust, or at least implement a system-wide deadzone tweak, which I'm sure would solve the drift issue.

    Thanks, that's really helpful. If you manage to find a supplier for the board I'd be keen to get a few.

  17. I've had the same Xbox One pad since I bought the xbox one. 

    I do also have 4 broken xbox one pads my mate has had fail on him which I'm looking to fix up - on each one the problem is with the stick drifting or getting stuck in one direction.

    It's theoretically a quick and inexpensive job to replace a stick but it's a fiddly bit of de-soldering to handle.

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