this could be a whole thread
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I decided to fry half an onion, a couple of garlic cloves and used some of the oil/fat from the roast chicken I cooked last night and threw the remaining polenta in there. It actually turned out pretty good!
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Polentas good if it’s done right.
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I havent personally had any experience but love the idea of them
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The weird thing they have is some kind of smoking basket suspended in the chimney. I have no idea how they would manage the temp, but some of the other attachments made sense.
How much do they cost and would it be cheaper to get a good brickie to build you one?
I think the fireplace is $8K, then there’s the cooking attachments and accessories.
I have no idea what it would cost to build tho
Id have thought that or Jelly.
Soft. And do you know when its cooked? Just add water.
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Prosciutto or Bacon for Potato Salad?
Bacon. Prosciutto is too salty if you cook it
If you can find guancale, get there. Or pancetta, but the chunks of it.
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I always go with more types of meat is best.
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Hmmm so many answers
I like prosciutto personally but not mixed in… lightly cooked, crushed up and sprinkled over the top. If you want something mixed in my favourite is fried chunks of Kaiserfleisch.
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Just out of curiosity, what do you put in your greek potato salad?
My mudda uses red onion, red capsicum and kalamata olives. Obviously extra virgin olive oil instead of crappy mayo.
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The one I make is very basic…. I steam the potatoes along with white onion. Let it cool down a bit. Then I put parsley through it and the dressing is salt, pepper, olive oil and white vingegar.
It’s one of my favourite salads
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I like potato salad the way mum mum made it - really simple. Potatoes boiled or steamed, peeled. Finely chopped (minced with a knife, effectively) red onion (spring onions ok). Lots of parsley. Olive Oil, vinegar, salt and pepper. No mayo, bacon, eggs, etc. needs to sit after dressing warm.
Was feeding sourdough starter at lunchtime (WFH) and didn’t want to chuck it out. So added it to an otherwise yeasted dough mix to make a few dinner rolls.
Not even home for dinner, but others are!
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I usually make sourdough with a pure rye flour starter and the remainder is white; the result is 90% white and 10% rye, and I usually put olives into the mix as well. I love those loaves and the bread is great with any topping, sweet or savoury, but I decided to try with a pure white starter and a plain 100% white loaf. I tried that before but it never properly worked. Until now. I used this recipe:
It worked perfectly!
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Looks lovely, can you toast a slice and butter it then post a pic … just to increase my jealousy levels 
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Not today. I have a strict fresh-only policy on the day I bake. Then I slice it and freeze it, and from day 2 it’s whatever I feel like. I have some French onion soup, so I might toast a slice tomorrow and top it with cheese and post a pic of that 
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