Recipes, home grown goodness, BBQing and food stuff
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@Bovidae said in Recipes, home grown goodness, BBQing and food stuff:
@canefan Yes. There are some pizzerias in NZ that get my Italian brother-in-law's tick of approval.
Same with Italian restaurants in NZ. Too many over think and overcomplicate the food
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@R-L said in Recipes, home grown goodness, BBQing and food stuff:
@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@R-L sweet with the meat should be banned.
What is this utter madness you are jibbering about.. Meat and sweet all day baby!
Sweet and sour pork? Duck in plum sauce? Lamb tagine? Turkey with Cranberry sauce? List goes on.
Fucken blergh! What next, apricot chicken? I bet you love that disgusting sweet mint sauce on delicious lamb too you hideous being.
Apple sauce is great though...in a fucken apple pie!
GRAVY. That is all.
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@R-L said in Recipes, home grown goodness, BBQing and food stuff:
@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
@R-L said in Recipes, home grown goodness, BBQing and food stuff:
@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@R-L sweet with the meat should be banned.
What is this utter madness you are jibbering about.. Meat and sweet all day baby!
Sweet and sour pork? Duck in plum sauce? Lamb tagine? Turkey with Cranberry sauce? List goes on.
Sausage and tomato sauce is the limit.
Roast Pork with apple sauce?
It's the acidity which makes that marriage work.
Bit like real life I guess...
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@Victor-Meldrew sure you're not getting it confused with grape sauce?
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
This is maybe more for the aging thread but if I ever see anyone buying premade drinks at the bottle store, I condemn them as morons in my mind
That's because you probably have your own cocktail bar in your limo.
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@Victor-Meldrew sure you're not getting it confused with grape sauce?
Depends on the grape sauce and how fatty the pork is.
A moist, flavourful roast pork goes with a Bordeau or an aged Shiraz
A slightly fattier pork needs a Pinot Noir to cut through
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@Crucial said in [Recipes, home grown goodness, BBQing and food stuff]
If it takes longer than 90 seconds to cook then it isn't real pizza.
Check this out.
Heston Blumenthal uses a cast iron pan and grill to cook the perfect pizza
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@R-L said in Recipes, home grown goodness, BBQing and food stuff:
@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@R-L sweet with the meat should be banned.
What is this utter madness you are jibbering about.. Meat and sweet all day baby!
Sweet and sour pork? Duck in plum sauce? Lamb tagine? Turkey with Cranberry sauce? List goes on.
Fucken blergh! What next, apricot chicken? I bet you love that disgusting sweet mint sauce on delicious lamb too you hideous being.
Apple sauce is great though...in a fucken apple pie!
GRAVY. That is all.
Hideous being?
Mmmmmm Mango chicken. And mint yoghurt sauce aaaaalll the way.
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@Victor-Meldrew said in Recipes, home grown goodness, BBQing and food stuff:
@R-L said in Recipes, home grown goodness, BBQing and food stuff:
@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
@R-L said in Recipes, home grown goodness, BBQing and food stuff:
@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@R-L sweet with the meat should be banned.
What is this utter madness you are jibbering about.. Meat and sweet all day baby!
Sweet and sour pork? Duck in plum sauce? Lamb tagine? Turkey with Cranberry sauce? List goes on.
Sausage and tomato sauce is the limit.
Roast Pork with apple sauce?
It's the acidity which makes that marriage work.
Bit like real life I guess...
I'm beginning to see I am the sweet to the meat that is the fern...
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@R-L it's all about balance - food obviously; never the fern.
sour, sweet, salty, spicy, umami. The problem with just adding sweet fruit to a roasted piece of meat is that there is no balance.
Lot's of people have a pronounced sweet tooth, so for them I guess it's fine. I loathe sweetness (obviously) so I only like a pairing of fruit with meat when the fruit brings an acidity to balance the fattiness. So yes to pomegranate molasses but no to plum sauce etc.
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@dogmeat yeah I'm the same, not big on sweet food at all. Which sucks turning up to client sites over here when they put on a morning tea spread that's all pastries, biscuits, etc and then a lunch spread which is mostly pastries, biscuits, etc...
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@R-L it's all about balance - food obviously; never the fern.
sour, sweet, salty, spicy, umami. The problem with just adding sweet fruit to a roasted piece of meat is that there is no balance.
Lot's of people have a pronounced sweet tooth, so for them I guess it's fine. I loathe sweetness (obviously) so I only like a pairing of fruit with meat when the fruit brings an acidity to balance the fattiness. So yes to pomegranate molasses but no to plum sauce etc.
I rarely eat puddings/desserts, I'm way more savoury than sweet but a combo like pork and apple is just right.
Maple Syrup on bacon..... Big no. Even some honey glazed ham can be too sickly for me. It seems to be fruit variations with meat that I am a fan of. Everything has its place. -
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
Pichana
spot on fella. Smoked up a whole 13kg brisket at the weekend; 24 hours of cooking, and now I'm drowning in saturated fat. Totally worth it
13 KG??? That is one massive Brisket!!!! Niiiiiiiiiiiiiiiiiiiiiiiiiiice
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
Pichana
spot on fella. Smoked up a whole 13kg brisket at the weekend; 24 hours of cooking, and now I'm drowning in saturated fat. Totally worth it
Jesus, you must have a big arse pit!!
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
Pichana
spot on fella. Smoked up a whole 13kg brisket at the weekend; 24 hours of cooking, and now I'm drowning in saturated fat. Totally worth it
Jesus, you must have a big arse pit!!
it's a bubba keg - the precursor to the big steel keg that is now the broil king keg.
https://www.4seasons.co.nz/product/broil-king-keg-5000-charcoal-bbq-promo-package/It's good fun - ya just got to get the meat in, and it shrinks with time, heat and smoke
Edit: can post some photos if people are interested
