The cooking thread

pink poodle

google for images
It's actually an oil painting - wet on wet technique Bob Ross style to create layers and texture.

That is sensational crackle. How did you do that?
Thanks. I use a very simple technique, as learnt from a Chinese chef that owned a place that specialised in crispy pork and duck. I rub a little oil (I use olive) over the skin then later on salt. I let that sit for a few minutes (I'm fairly impatient, just want it in the oven) and if there any patches I've missed I add some more salt. There's garlic, chillies, dry herbs and all sorts of tasty shit on the meat side. In the oven skin up at 200⁰c until it's cooked. Today 1.4kg of pork was in there for about 45 minutes, I wasn't paying close attention. Check it a few times and add salt if need be. Sometimes I drop the oven down to 180⁰c after 15 or so minutes, but today I didn't. When I carve it, I lay it skin side down and use my cleaver.

There's heaps of different methods floating around. I've tried quite a few and the more complex they get the more time and energy you waste at not winning.

pink poodle

Is @beeb saying they have not previously eaten curried sausages?

I did a "what's at the grocery store?" Lunch yesterday before work...there was a special on pork mince, leeks, and gnocchi. Next thing I'm home and cooking up pan fried gnocchi with pork leek and mushroom in a cream garlic and tarragon sauce. I was very pleased with the outcome.


I have no idea what my camera has focussed on in that photo! But it isn't the food. The taste was sensational.


Ladies & Gentlemen - HAMBO #5
I've been making my omelletes with a base of mushroom and chilis cooked in butter and thyme. Cook mushrooms + chili then let it cool down. Once cooled, add the eggs, sprinkle on ham, parmesan and black pepper. Put on lowest heat and put lid on it. Every so often, lift the sides to prevent sticking. Finally, wilt some spinach in olive oil and black pepper and throw on top. I eat this nearly every day now - no sign of getting bored of it yet!



Dr. Beebenson, PhD HA, ST, Offset (hons)
@pink poodle - I definitely have had curried sausages, but the more common Aussie (sweetish) "curry" style. This looks like a proper dark/hot curry flavour. I don't mind cooking things with snags in them, but often the oily filling/casing flavour can remain quite strong so couldn't imagine that mingled with a proper spicy curry sauce.


can sometimes count all the way up to 3
proper spicy curry sauce.
Looks can be deceiving - it's a Madhur Jaffrey recipe so well anglo. I have been eyeing it off for ages and it was worth it.

but often the oily filling
Home made snags are so no oily.
I used pork shoulder - well fatty - but when done properly it is very very good.
No rubbish sausage meal either.
If you ever have the urge home made snags are great


Ladies & Gentlemen - HAMBO #5
That’s a very scheduled list where is the post on Rotorburn time slot ;)

Going by the onions is that the Oklahoma Onion burger? Look good / taste good?
Yeah I read a bunch of threads and reply in order!

And yes they are indeed Oklahoma Onion burgers! They taste amazing mainly because I smash them to get the full Maillard reaction. Adding mustard to the top of the burger patty before flipping it adds a little extra, this is what makes it the animal style from In-and-Out Burgers.

In order -

Brioche bun crown
Caramelised onion relish
Seasoned animal style burger patty
Onion smash burger patty with Monterey Jack cheese
Kos lettuce
Brioche bun heel