The cooking thread

@Dales Cannon have you considered just trying to spruice up your picanha steaks with some different precooking rubs/spices? Then going in with some dialled sauce options? Or do ypu currently have many kilos and just want to make a stew and freeze it etc or similar?
 
pink poodle said:
@Dales Cannon have you considered just trying to spruice up your picanha steaks with some different precooking rubs/spices? Then going in with some dialled sauce options? Or do ypu currently have many kilos and just want to make a stew and freeze it etc or similar?
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Just a single small cap. Did a couple of steaks which were good, just a basic garlic onion rub with salt and pepper. The rest...
...I don't know how many glutards are on here but when I passed as human I would make pasties with beef, veges and very basic herbs and spices but decent pastry without gluten is a non starter. My attempts were heavy and fell apart. Until... this.


So testing was done, not so much care on presentation.



Very very good, as good as any pastry I have had. Bloody great it were.
 
Folks...I present Bachelor Chow!

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I had a bunch of things in cans and jars that I put in the oven with frozen garlic and dry herbs. It was even vegan friendly prior to the grated granaggio.
 
pink poodle said:
Folks...I present Bachelor Chow!

View attachment 424901

I had a bunch of things in cans and jars that I put in the oven with frozen garlic and dry herbs. It was even vegan friendly prior to the grated granaggio.
Click to expand...

I don't see any bacon or sausages? Is this meant to be bachelor chow's smelly annoying cousin hippie chow?

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I haven't cooked pork belly for too long!


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Whipped up a large piece and generally achieved a high standard of crackle, some of which was too hard to saw through! I had to resort to chopping. But in my haste to get it cooking I did not level off the meat, creating an uneven skin surface, and in turn...a small patch that didn't crackle like the rest of it. Meat came through juicy and tender. I laid the pork on a bed of chopped onion and garlic to see if that would make a y flavour imprint and it did. It also bonded to the bottom of the meat with my spice rub (fennel, caraway, and sesame seeds) forming a tasty little bark. Served here with Brussels and hasselback potato. I do wish I had cooked the potatoes in some stock prior to chasing the crunch, but they were of a good quality - crispy outside and fluffy inside with just a lot of butter.
 
I had an intention to dine out, but the rain...i found a cryovaced piece of sirloin lurking in the fridge that was a few days from due and thank fuck I have taken to buying frozen vegetables! I also had a little bit of something special...


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Cauliflower and broccoli mornay featuring a lot of garlic and some black truffle. I also tossed a little in some butter to dress the steak. Not sure why I dine out...oh wait! I hate cleaning up afterwards (putting it all in the dishwasher is so hard) and I dont like the aroma of cooked steak in the house. I do however currently like the faint remains of the truffle.

The steak was not very marbled but it was tender and tasty.
 
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