Ultra Lord
Hurts. Requires Money. And is nerdy.
Valentina do a nice mild hot sauce. Can recommend.
The cooking thread
- Thread starter Dales Cannon
- Start date
Mr Crudley
Glock in your sock
I like the mayo Sriracha too. The Kewpie variety is easy to find at Woolworths but a tiny, little bit hotter.
https://www.woolworths.com.au/shop/productdetails/18475/kewpie-sriracha-mayo
The Duckmeister
Has a juicy midrange
Hitting the cooler months means it's about time to start knocking up some goulasch. For a bit of a twist I use kangaroo steak when I can find it, in which case it's called roolasch. 
Brown the steak (if using roo, super hot & fast; having very low fat content roo needs to be quickly sealed to keep the juice in), chuck in a few blobs of minced garlic or 2-3 cloves of fresh (I hate onion, so go a bit harder on the garlic), tomato paste, a medium-sized diced spud, mushrooms, some bay leaves, some cloves, a couple of shakes of oregano and a really good splash of full-bodied red wine - all in perfecly imprecise measurements. Brew over low heat for an hour or two and serve on basmati rice. Is yum.
When made with roo steak it's best all eaten straight away; the super lean meat tends to dry out when reheated.
Brown the steak (if using roo, super hot & fast; having very low fat content roo needs to be quickly sealed to keep the juice in), chuck in a few blobs of minced garlic or 2-3 cloves of fresh (I hate onion, so go a bit harder on the garlic), tomato paste, a medium-sized diced spud, mushrooms, some bay leaves, some cloves, a couple of shakes of oregano and a really good splash of full-bodied red wine - all in perfecly imprecise measurements. Brew over low heat for an hour or two and serve on basmati rice. Is yum.
When made with roo steak it's best all eaten straight away; the super lean meat tends to dry out when reheated.
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Spanky_Ham
Porcinus Slappius
Sent that link to the meat socks wonderful wife and ended up with a great Bibimbap tonight.... so, thanks for that... Thinking of adding that websites dishes to our food rotation.
S
Labcanary
One potato, two potato, click
I'm really enjoying Tabasco Sriracha sauce at the moment.
I wonder if this strategy will work for me if I send the link to my husband? No harm in trying!
Switch
huskier headed gent
To have helped provide sustenance to the porcine is a great honour
Been happy with every dish from that site so far.
Dust the dead animal in potato starch before the initial fry, adds to the flavour and colour and helps thicken the sauce. I made a stew tonight and managed to use many many utensils. Oops. Did dumplings and cooked them in the stew however should have steamed them and added later. Next time.
pink poodle
気が狂っている男
I'm not a fan, but it is very popular. Mix it with mayo for chicken dipping sauce.
The Duckmeister
Has a juicy midrange
Found some kangaroo steak, so a pot of roolasch is brewing away as I type.
#1 has an airfryer, test drove it tonight making popcorn chicken. Worked well, time for more experimentation.
Mr Crudley
Glock in your sock
We have an air fryer built into the oven.
Farqed if I can figure out what the difference is between the air fryer mode and fan forced mode. I am clearly new to be world of ovens that seem to know how to do lots of magical things.
David2406
Blueeeeeeeey's on!
We have one of those ovens too, the air frier part isn't as good as the other airfrier thogh, doesn't make things crisp
Mr Crudley
Glock in your sock
I am still experimenting with it.
I have to admit not brushing oil on anything in the air fryer so am probably doing it wrong from the start
Air fryer and a fan forced oven just seem like a similar idea.
pink poodle
気が狂っている男
There has been some cooking recently, some for work and some for home.
1) fuck air fryers. I use one a bit at one of my jobs. I'm yet to have outcomes that aren't faster, easier, and better done in conventional methods. But here are some wings I cooked on Thursday that were pretty tasty. It took way too long.
2) I have a microwave at home and barely use it. Yesterday while I was fucking around in the kitchen I decided to try something...I threw half a cauliflower in there and made cauliflower soup! It was easy and significantly less mess than the stove top, but more importantly it was delicious! I'm not sure I'd bother again though as I took about 15 minutes of cook time.
3) what was I doing that had me in the house long enough to make cauliflower soup? Laundry...and roasting pork belly!!! Perfect outcome with the pork belly. I fucked up the laundry and forgot to hand it out.
3) I made some pickled radishes as well. These go great with cheese, dinner, sandwiches and salads. Just cut them up and add vinegar and some herbs of choice. Mine have oregano, thyme, and fennel seeds.
1) fuck air fryers. I use one a bit at one of my jobs. I'm yet to have outcomes that aren't faster, easier, and better done in conventional methods. But here are some wings I cooked on Thursday that were pretty tasty. It took way too long.
2) I have a microwave at home and barely use it. Yesterday while I was fucking around in the kitchen I decided to try something...I threw half a cauliflower in there and made cauliflower soup! It was easy and significantly less mess than the stove top, but more importantly it was delicious! I'm not sure I'd bother again though as I took about 15 minutes of cook time.
3) what was I doing that had me in the house long enough to make cauliflower soup? Laundry...and roasting pork belly!!! Perfect outcome with the pork belly. I fucked up the laundry and forgot to hand it out.
3) I made some pickled radishes as well. These go great with cheese, dinner, sandwiches and salads. Just cut them up and add vinegar and some herbs of choice. Mine have oregano, thyme, and fennel seeds.
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Rorschach
Didnt pay $250 for this custom title
I lived in Hungary for a couple of years when I was a kid. Only thing I really remember is the goulash cook-ups. Love the stuffHitting the cooler months means it's about time to start knocking up some goulasch. For a bit of a twist I use kangaroo steak when I can find it, in which case it's called roolasch.
Brown the steak (if using roo, super hot & fast; having very low fat content roo needs to be quickly sealed to keep the juice in), chuck in a few blobs of minced garlic or 2-3 cloves of fresh (I hate onion, so go a bit harder on the garlic), tomato paste, a medium-sized diced spud, mushrooms, some bay leaves, some cloves, a couple of shakes of oregano and a really good splash of full-bodied red wine - all in perfecly imprecise measurements. Brew over low heat for an hour or two and serve on basmati rice. Is yum.
When made with roo steak it's best all eaten straight away; the super lean meat tends to dry out when reheated.
yuley95
soft-arse Yuley is on the lifts again
@pink poodle for the win on roast pork.
This thread is making my hungry. Thankfully I’ve made a beef rendang that’s been slow cooking for 6 hours. Now to chop some corriander and serve it up.