Recipes, home grown goodness, BBQing and food stuff
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@booboo said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@booboo and that is next level heat!!! Makes Habs seem like Jalapeños!!
Que? Mistaken identity?
Oui!
@dogmeat as above but to you, not boo boo
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I have been making hot and sweet chilli sauces, which are just from your every day variaties.
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo How hard core do you want to go? I don't really need a recipe for curries anymore having been something of an addict for decades now but I have a couple of go to's. However you will be in the kitchen for hours
Very hot as long as it is full of flavour
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo How hard core do you want to go? I don't really need a recipe for curries anymore having been something of an addict for decades now but I have a couple of go to's. However you will be in the kitchen for hours
Very hot as long as it is full of flavour
@dogmeat in England I could comfortably eat Vindaloo and struggle with Phal (?) NZ equiv of Vindaloo heat would be laughed out of the empire up North there
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@Snowy said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@booboo and that is next level heat!!! Makes Habs seem like Jalapeños!!
Holy crap - they peak at 2, 200,000 SHU!
Habs are about 350,000 for hot one.I thought Habanero's got to 900,000 SHU?
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@Snowy said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo Seems to be quite a bit of variation. I did have a look and it said 100,000 to 350,000.
Apparently a chocolate hab (whatever that is?) can be up to 800,000.Apparently the rule of thumb for superhots is 1,000,000 SHU and above.
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Fellas, if anyone has a favorite recipe, send it through. Lockdown inspiration needed, lots of time on my hands!
Must be able to be cooked in a conventional kitchen or on a webber bbq. Kitchen has oven, Le Crueset dutch oven, electric slow cooker.
What have you guys got?
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
Fellas, if anyone has a favorite recipe, send it through. Lockdown inspiration needed, lots of time on my hands!
Must be able to be cooked in a conventional kitchen or on a webber bbq. Kitchen has oven, Le Crueset dutch oven, electric slow cooker.
What have you guys got?
A small shoulder of lamb in Dutch oven. Add stone in green olives (pressed/squeezed) a lime cut in half, hard herbs like thyme or rosemary a couple of whole chillies chopped in half and a cup of white wine or Rose.
Cover and cook low and slow
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
Meant to add, all supplies must come from supermarket, obviously!
My above recipe falls off the bone and all supermarket available. Works with leg as well and pork. So long as it’s bone in
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo I havent had a lamb shoulder in 3 months, I've already had dinner but my mouth is watering!
Goes well with green trimmings like fresh beans. For some reason it doesn’t go great with potato but does go well with flat pastas
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
Fellas, if anyone has a favorite recipe, send it through. Lockdown inspiration needed, lots of time on my hands!
Must be able to be cooked in a conventional kitchen or on a webber bbq. Kitchen has oven, Le Crueset dutch oven, electric slow cooker.
What have you guys got?
French recipe. Chicken in vinegar (yeah, vinegar).
Chicken pieces on the bone, dust lightly with seasoned flour and brown in a large sauté pan with a couple of cloves of garlic. Remove the chicken add butter and tomatoes (either good fresh ones - and I mean GOOD or a decent tinned variety) and cook off gently, stirring now and then. Add a decent splash of good quality red wine vinegar or balsamic vinegar and allow to cook off (very important). Once this has reduced to pretty much a red (or red brown, if using balsamic) paste, add some chicken stock, replace the chicken and simmer until the chicken is cooked through. Remove the chicken and turn up the heat to reduce the sauce, as it is reducing whisk in some small pieces of butter. Add back the chicken and sprinkle with chopped parsley. Serve with a green vegetable.
Some recipes call for the addition of cream but it really doesn't need it.
It does need a glass or two of something that is red and decent though.
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@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
Fellas, if anyone has a favorite recipe, send it through. Lockdown inspiration needed, lots of time on my hands!
Must be able to be cooked in a conventional kitchen or on a webber bbq. Kitchen has oven, Le Crueset dutch oven, electric slow cooker.
What have you guys got?
French recipe. Chicken in vinegar (yeah, vinegar).
Chicken pieces on the bone, dust lightly with seasoned flour and brown in a large sauté pan with a couple of cloves of garlic. Remove the chicken add butter and tomatoes (either good fresh ones - and I mean GOOD or a decent tinned variety) and cook off gently, stirring now and then. Add a decent splash of good quality red wine vinegar or balsamic vinegar and allow to cook off (very important). Once this has reduced to pretty much a red (or red brown, if using balsamic) paste, add some chicken stock, replace the chicken and simmer until the chicken is cooked through. Remove the chicken and turn up the heat to reduce the sauce, as it is reducing whisk in some small pieces of butter. Add back the chicken and sprinkle with chopped parsley. Serve with a green vegetable.
Some recipes call for the addition of cream but it really doesn't need it.
It does need a glass or two of something that is red and decent though.
I'm doing that recipe tonight or tomorrow night!!
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@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo You won't be disappointed, just as long as you cook off the vinegar. Otherwise it's pretty ordinary. Take that from someone that has done both.
I'm still interested waist @Crucial cooked or do you think he got pissed and had a take away?
Yeah, he likely made a hash brown of it, binned it, then realised all takeaways are shut and got a rotisserie chicken from local supermarket
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@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo You won't be disappointed, just as long as you cook off the vinegar. Otherwise it's pretty ordinary. Take that from someone that has done both.
I'm still interested waist @Crucial cooked or do you think he got pissed and had a take away?
You mean for the zoom dinner party the other night?
Kept it pretty simple as this was a trial run for a weekly event and some participants were wary. Everyone obviously cooks their own thing but didn't want it to get competitive. Let them build up slowly. And you couldn't go out for supplies either.
Started with Sumac Roasted Baby Courgettes and Chickpeas with Carrot Yoghurt and Harrissa. Followed by Lamb Cassoulet with Green Beans. Dessert was Vanilla and Blueberry Poached Pears with Coconut Cream.
The tech took a bit of getting used to for some not regular video conferencing types. The whole learning to take pauses between speaking and also the settings on zoom as to whether to show the mosaic or whoever was speaking.
Best way seemed to be to have two streams going with one on each setting. That way you could see who was talking and also see what everyone else was doing. Takes a bit of thinking through to get the right mic and speaker going though to avoid feedback. Also, if using two feeds you can easily reposition one if someone wants to see the stove etc.I do need to check through other settings as well because we seemed to be limited to 6 views on the screen at once.
I paid for the pro version but someone told me that the participant limit has been waived during the crisis.
