Farinata: Genovese chickpea flatbread. Low supply of flour about, so thought I'd try to diversify the staples a bit. 300g chickpea flour, 900g water, mix well, leave for 5-10hrs. Add 50ml oil, 10g salt before baking, mix well. This quantity will fit on 2x rectangular 30x40cm well oiled baking sheets, but if you want it thicker just one (like this one).
After an intense brewday (what could have gone wrong, went wrong), managed to find the strength to make some curry katsu. Aside from the rather average pork loin, everything else was pretty damn tasty. Calrose rice, my first bag. Pretty good stuff. Medium grain, somewhere between long and short.
Bacon. Not something I've done a lot of but we do get through a decent amount of it, and often disappointed by butcher purchased bacon, even Dave "Bacon King" Ovett, (Open Market) of Brighton isn't their best product. Their cheese is amazing value though. Just happened to have some mosaic pellet hops ground down in the mortar, added some juniper berries and black pepper, roughly crushed. Flakes of laurel brought back from Croatia were added, even though we've a ton left over from the wall falling off our house a few months ago onto a laurel tree out the side.
Back to pizza after a bit of a break. This is Caputo Rosso flour, 60% hydration on the Uuni with gas adapter mod. Cooking quite nicely after a bit of practice.
Panko breadcrumbs! Great for Japanese deep frying a la Tonkatsku. Actually quite expensive to buy here in UK. Make about 2 litre's worth from a loaf of white bread. Shred in a mixer and bake for 20-30 mins at 100C.
Shoyu ramen (3rd bowl). Proper ramen egg this time (soft boiled and cured in the chasu broth) and blowtorch finished pork chasu, home made ramen noodles. Shredded chicken left over from the broth. Whole chicken carcass pressure cooked for 90 minutes with dried sardines and prawns, carrots and probably a few other goodies I can't remember right now. Aside from being a little cold it was rather lovely.