Mr Crudley
Glock in your sock
Be careful Poods. Anywhere near warm to hot water and slight bit of Japanese anything in the air and it might be game on, or is that game off.
The cooking thread
- Thread starter Dales Cannon
- Start date
Be careful Poods. Anywhere near warm to hot water and slight bit of Japanese anything in the air and it might be game on, or is that game off.
pink poodle
私はイナゴです
nzhumpy
Googlemeister who likes bikes and scandal
Still on the hot cross bun theme, we were on dessert duty for a dinner party last Sunday, figuring everyone would have been a bit over chockie etc we got a giant hot x bun (loaf) from a local bakery. Then made some rum butter to go with...was so good
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pink poodle
私はイナゴです
Having a night in because early start. Went all in on the cooking...flank steak with crispy roasted potatoes and mushrooms. Sauced it up witha maple + bourbon + chilli butter.
Im going to be oozing butter for a few days.
I also roasted a chicken casserole (lots of garlic, bullhorn peppers, onions, Cherry tomatoes, white bean, chillies) which is very tasty but about as photogenic as a dog turd.
Im going to be oozing butter for a few days.
I also roasted a chicken casserole (lots of garlic, bullhorn peppers, onions, Cherry tomatoes, white bean, chillies) which is very tasty but about as photogenic as a dog turd.
Community service advice though really a fuckwits post but I feel overrepresented in that forum at the moment. Bit wet and blowy this Anzac day though the rain pretty much held off this morning. Time to bake something... ah a premix gf vanilla cupcake packet in the pantry. That makes it easy. Look at needs... couple of eggs or egg substitute (not going there), water, shit tonne of margarine (none in this house we use butter!). No oil, odd. Usually the oil helps compensate for the loss of elasticity when the glutens are exiled. Must be the butter. All good. That's enough reading... Into the mixer after softening the butter. Cup of crushed walnuts too. Fill 3 paper things as #1 is home this weekend and he won't like what I will do to the rest. Add 2 shots of espresso. Mix it again, into the holders and into the oven for 20 mins. Out they come. Smelling awesome. #1 grabs a plain one, wife and I grab a coffee one each. For quality control purposes of course. Then think maybe some icing on the rest. Dig the packet out of the recycling and read "add the margarine to the icing mix". Huh? More margarine? Reread ingredients. Actually read instructions. Oh... the margarine was for the icing. Oops.
pink poodle
私はイナゴです
Yum!
pink poodle
私はイナゴです
A few days ago...
I found a piece of silverside in the fridge, pushed to the back behind cheeses etc, that was coming close to the end of its shelf life. I was in a rush to get to work but knew if it didn't go in the slow cooked before I left it would go on the bin eventually. I wanted to try something a little different so threw in a litre of stock and a jar of pasata, along with lots of garlic onions herbs some salt etc. Switched it on and bounced. 6 hours of work became 10 hours and I was worried the cooker would fuck everything up so make a call to my mother for a bail out - can you duck into my place and switch the slow cooker to low for me please? No worries...except my front door is currently blocked by my full snowboarding bag (lucky she isnt very big) and my slow cooker is somewhat high tech (but with a few texts she figured it out).
I get home abput 1230 and the house smells awesome, meat is perfect. Switch it off and into the fridge with all the juices for the night.
The next day I decide i want to reduce the liquid down into a luxurious sauce, but I dont want to stand over the stove stirring it for hours...into the oven! Its working well, house smells amazing and juice is dropping down steadily. Then I need to pull it out and head to work. As I slide the dish out of the oven a wave of rich tomato stock surges over the edge! I try and catch it with the pan (foolish) which causes another wave to surge the other way! I end up spilling about 100ml of this shit into the oven and open clean dishwasher. The house fills with steam and smoke, the alarm goes off, my eyes are blurred, my house instantly smells like burnt shit.
Instead a lazy ride to work via coffee I clean the oven.
Anyway the meat was awesome. I ate it with a combination gratin of broccoli, cauliflower, potato, and onion. Here are some photos of the success.
The baking dish was a recent gift from the owners of my soon to close Chinese restaurant.
I found a piece of silverside in the fridge, pushed to the back behind cheeses etc, that was coming close to the end of its shelf life. I was in a rush to get to work but knew if it didn't go in the slow cooked before I left it would go on the bin eventually. I wanted to try something a little different so threw in a litre of stock and a jar of pasata, along with lots of garlic onions herbs some salt etc. Switched it on and bounced. 6 hours of work became 10 hours and I was worried the cooker would fuck everything up so make a call to my mother for a bail out - can you duck into my place and switch the slow cooker to low for me please? No worries...except my front door is currently blocked by my full snowboarding bag (lucky she isnt very big) and my slow cooker is somewhat high tech (but with a few texts she figured it out).
I get home abput 1230 and the house smells awesome, meat is perfect. Switch it off and into the fridge with all the juices for the night.
The next day I decide i want to reduce the liquid down into a luxurious sauce, but I dont want to stand over the stove stirring it for hours...into the oven! Its working well, house smells amazing and juice is dropping down steadily. Then I need to pull it out and head to work. As I slide the dish out of the oven a wave of rich tomato stock surges over the edge! I try and catch it with the pan (foolish) which causes another wave to surge the other way! I end up spilling about 100ml of this shit into the oven and open clean dishwasher. The house fills with steam and smoke, the alarm goes off, my eyes are blurred, my house instantly smells like burnt shit.
Instead a lazy ride to work via coffee I clean the oven.
Anyway the meat was awesome. I ate it with a combination gratin of broccoli, cauliflower, potato, and onion. Here are some photos of the success.
The baking dish was a recent gift from the owners of my soon to close Chinese restaurant.
nzhumpy
Googlemeister who likes bikes and scandal
Looks like a win on flavour and saving something from the bin but I am slightly worried about this...
Please tell me everything has been washed left out to breath etc.
Please tell me everything has been washed left out to breath etc.
Open that bag and I'm sure the whiff of worn thermals, boots etc will soon get rid of the burnt smell.
pink poodle
私はイナゴです
...all washed, waterproofed, dried and ready fornthe next season before i leave japan. I just needed to move it a few days ago and haven't put it back yet.
A long ways back i went from snow to tokyo in the afternoon, sending all my gear to the airport with the chat noir. The boots were a bit wet given it was spring skiing and fuck me !!! When i got home the whole back stank like rotting shit!!!!!
oldcorollas
Levin the moment
Airfryer beef roasting temps?
200? 180?
Or 200 for a while then 180?
200? 180?
Or 200 for a while then 180?
170 or 180 is what I use then a blast at 200 for 2 mins at the end. Dries out above 180 in my experience.
fjohn860
Alice in diaperland
My latest discovery with the wood smoker is that if I put a 3x3 layer snake of head beads/briquettes in the firebox I can maintain 60-80°C for 5-6hrs (unattended). Cue beef jerky making.
I'm using a 100mm long piece of 4" SS pipe to maintain the 3x3 for as per the photo.
I'm using a 100mm long piece of 4" SS pipe to maintain the 3x3 for as per the photo.
pink poodle
私はイナゴです
Roast chicken basted with truffle butter. I was originally going to do salty chilli honey glaze but decided I would make some truffle butter while waiting for the bird to cook. Given how quickly one can churn up truffle butter this quickly became the glaze of choice.
Apologies for the low quality image. This is a screen shot of the photo of the product because the photo was filled with too much fuck yeah to up load.
Apologies for the low quality image. This is a screen shot of the photo of the product because the photo was filled with too much fuck yeah to up load.
Anyone got good recipes for rump cap?
The Duckmeister
Has a juicy midrange
No pic, because I ate the evidence.....
A couple of days ago I picked up a two-pack of lamb bum mini-roasts. Did one on Saturday night, standard garlic, rosemary & mint seasoning. Pretty good. While that one was cooking I prepped the other to get the yummies infused for another night. Figured I'd just go with the standard garlic & rosemary, but then thought, "this'll be sitting for a couple of days", so chucked in a decent splash of red wine (Cab Merlot if you're wondering), more garlic, more rosemary and some mint sauce, and bunged it in the fridge to soak.
Roll around to tonight & chucked it in the barbie, just the gas one not the wood-burner. O MY FLIPPING GOODNESS!!!!!! So juicy and tender!
A couple of days ago I picked up a two-pack of lamb bum mini-roasts. Did one on Saturday night, standard garlic, rosemary & mint seasoning. Pretty good. While that one was cooking I prepped the other to get the yummies infused for another night. Figured I'd just go with the standard garlic & rosemary, but then thought, "this'll be sitting for a couple of days", so chucked in a decent splash of red wine (Cab Merlot if you're wondering), more garlic, more rosemary and some mint sauce, and bunged it in the fridge to soak.
Roll around to tonight & chucked it in the barbie, just the gas one not the wood-burner. O MY FLIPPING GOODNESS!!!!!! So juicy and tender!
pink poodle
私はイナゴです
pink poodle
私はイナゴです
I have tried to roast it with acceptable results. I have slow cooked it with mediocre results. For me it best as a steak, and an awesome steak at that.