Just got my third MSE star this morning

Keeping_Positive

toejumper wrote: »

so how do you get your stars, is it how many times your thanked or post counted, my thanks and post are more but i only have 2 stars

Its on number of posts

I think one is around 30
Not sure about two
Three is 750
Four - guessing 2500-3000
Five - Goodness knows what but boy can they talk alot!

lilmissmup

4th Star is 2000....i am just posting here as just got mine lol.

Keeping_Positive

oooh 2000 thanks for that. Not long for me to go then.

Welldone on yours lilmissmup

PasturesNew

tbs624 wrote: »

Traitor PN .. you've obviously been over on that Old Style board again haven't you, gathering recipes and reading up on bread making machines.

Please can we have one of your random property selections or pithy observations on the state of the property market now...?:D

Sod houses and the price of them. That's getting quite tedious. It's like the eye of the storm now.

Yesterday I found this: http://castsugar.blogspot.com/2008/04/focaccia.html

I was looking originally for a recipe that would give me soft doughy pudgy bread (they sell it in M&S in a multi-pack, including sun dried tomatoes), the sort of bread that's like a chelsea bun but without the sultanas and sticky top. Anyway, I found that recipe. So I went for it.

I didn't have all-purpose flour, I used the bread flour I have. I didn't have garlic pwder, so I used a teaspoon of chopped garlic from a jar. I didn't have oregano or basil so I used rosemary and marjoram. I didn't have black pepper, so I left that out. I didn't have parmesan cheese so I left that out. And it is only NOW that I've spotted it wanted a cup of mozzarella, so I left that out as I didn't spot that. (I am not very good at following simple recipes it seems!)

Anyway, it was brill. I used the BM and kept an eye on the time. I set it on the dough setting but once it stopped churning I gave it about 30 minutes to rise. I tipped the bucket upside down and it plonked straight out onto the worktop in one nice piece, it was good dough to work with (not sticky and messy like a lot).

To top it, I fried up some red/green/yellow peppers and an onion, spread those over the top and sliced 100g of cheese thinly.

It was brill.

Ate the damned lot. And today, I nearly cooked another one... but I'd be the size of a planet if I had, so I restrained myself

PasturesNew

Bungarm2001 wrote: »

...probly only after the soup...!

PN...chuck some grated stilton into it first...hhmmmm..lets get the Old Style feeling on here too!!

eww stilton, nasty cheese that's mouldy and got "things" living/growing in it...

I like a good chunk of solid, dependable mature cheddar. Real cheese.



Somebody asked me today if I had put cheese in it (they had given me the recipe). I said "No, you never mentioned cheese!"

I've still got some left over, for tomorrow. I'll try to remember to put cheese in it tomorrow.