The cooking thread

pink poodle said:
I do have some black salt. I came across it on the rim of a margarita. It is good.
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No tequila to make a margarita, no vodka to turn it into a kamikaze so I thought I'd give it a go on a sidecar. It's not really bad, just odd. I can't see myself doing it again.
 
nzhumpy said:
We all need to have a Golden Tomahawk at least once in our lives ....right.

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And I thought I was up there paying $260 for a tomahawk at Pony Dining in the Rocks. From memory it was 1.6kg.

Tomahawk.jpg
 
beeb said:
To join in the consuming, or quietly laugh at?
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To indulge!

I work 99% of (conventional) weekends, the food scene here (newcastle) is going to shit, and most reasonable venues are closed on (my) weekend i often skip town on a Monday or Tuesday to ensure I can get a ride and decent meal. A lot of restaurants in the cbd proximity are offering crazy midweek tomahawk or t-bone deals ($80-150 price range for 1kg+ steaks they were unable to sell on the weekend for $200+). Unfortunately Pony (as above) isn't one of them. If this sort of special was in my venue the idea would be to get small groups of people in to share the steak, spend but up sides and wine. So I assume that is the idea all round. If you are in the area hit up employees only or hustlers for good food in a fun bar. If you want more restaurant style elements (for waterfront) or a btwn (in the w and apparently wine list of the year...).

Lots of other places. Lots of other steak deals. Lots of happy hour. Might be on the cusp of economic decline. Might be trying to revive the night-life. Whatever it is, it's good for consumers.
 
Went to grab some eye fillet for dinner. Sold out until tomorrow. Butcher talked me into rib fillet. Love the flavour but hate the surgery to eat it. YMMV. Decide to BBQ to render some of the fat...

No gas bottle. #1, it's on my pizza oven. Fixed.
Open the BBQ to check for dead animals, life forms, general detritus as the BBQ was last used pre winter. Missing one side of the grill? WTF? #1, it's in my pizza oven. Retrieved and fitted.
Fire up BBQ. No ticky ticky from Mr piezoelectric. Better check the battery... no battery... #1, ah my pizza oven? Stuff it. Grab a new battery.
Fire it up.
Preheat done, clean done, throw steaks on. Flame goes out. No fucking gas...
Replace gas bottle. Refire. Cook cow. Eat. Was good.
 
I havent roasted anything for a while. Cranked a turkey test this morning...frozen breast thing from aldi. Totally idiot proof for those who dont like to put in the work. The marinade keeps it moist. I pulled mine from the packaging and backed it on a bed of garlic and mixed dry herbs under foil. Then a few butter bastes while it rested. Its pretty good, but i am thinking ill try and get some turkey merylands closer to feast day.

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indica said:
Brined methinks
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Packaging said marinade, but i am inclined to agree with you. It certainly looked more like a brine than a saucy marinade. Seemed to be more like an injected something something I think. Pretty we had this conversation last feasting season. The product is designed to be roasted in a foil wrap that it comes in. Upon removing that a small amount of good, which mostly looked like thawed turkey juices was attached to the fail. The turkey itself had no discernible external coatings. Either way it tastes pretty good and is well tender.

I prefer not to use packaged sauces and similar, thus having more interest in the turkey merylands. I have plans for truffles and sage to go with. I may even make a renewed attempt at the turducken pies from last year.
 
pink poodle said:
Pretty we had this conversation last feasting season
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Might have.
The local foodworks has roasted chooks cheap - brined for sure, you can see it in the meat texture.
I like a freezer turkey roast thing. Brining is an amazing way to treat meat - does some spectacular fuckery to the proteins.
 
indica said:
Might have.
The local foodworks has roasted chooks cheap - brined for sure, you can see it in the meat texture.
I like a freezer turkey roast thing. Brining is an amazing way to treat meat - does some spectacular fuckery to the proteins.
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I am all in for the dry brine. Insufficient patience and fridge soace for a wet brine. But I do love a well tendered piece of meat.



Steak looks the goods @Dales Cannon
 
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