Recipes, home grown goodness, BBQing and food stuff
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@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:
@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
Duck fat
Massively massively over rated.
Get entirely fucked
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:
@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
Duck fat
Massively massively over rated.
Get entirely fucked
You can be so eloquent
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My mate who is a butcher here in Matamata was out side his shop so I pulled over coming back from the supermarket for a yarn and talk about the upcoming races at Randwick.
He popped back inside and got me a four bone Scotch rib!! $20!! Happy days. The best part is that he is tight with the owner of the bottle store so is organising a few trays of large cans for me! Sooo happy
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:
@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
Duck fat
Massively massively over rated.
Get entirely fucked
Seriously? Prepare 3 spuds. One duck fat, one goose, on canola.
You’ll pick the canola. Every single time.
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I'm trying to get to grips with this fat argument. Apart from the flavour aspect, which is just preference, surely the oil preference is entirely dependant on cooking method.
Canola, Goose and Duck don't have the highest smoke points by any stretch. You need to use very refined oils to get high smoke point.
Surprisingly Clarified Butter/Ghee will outdo all of these temperature wise. Next comes refined sunflower etc.
So technique wise it is going to depend on whether you want a long cook out with some of the fat penetrating the outside and eventually crisping or a quicker roast in a pre-heated very hot oil which would give a result closer to deep frying.Presuming that the former gives a deeper crust then it comes back to taste. Canola is fairly neutral so you will taste more spud. Goose/Duck will add a flavour.
The only other consideration between these options is pre-heating and the time taken to return to optimum temp.
I actually think Ghee could be the best answer. You can preheat to a much higher point. Adding the spuds will cool it down and some will penetrate but then it will come back to whatever temp you then want for length of time without maxing out.
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So I made this last night:
Wasn't very good. I still enjoyed the heat of it and the tender meat, but the flavours were off, and I couldn't keep the sauce from drying out. I think maybe I opened the lid to stir too often, letting all the steam escape and drying it out?
Anyone got a good vindaloo or jalfrezi or something spicy they can share?
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Knocked up the Hooroo lamb shoulder last night, have to say the results were amazing. Served it with a roast carrot salad and a pearl couscous salad and it went down an absolute treat.
Forgot to take a photo of the finished product, so you will have to settle for one I took with about an hour to go...
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@barbarian looks good mate, very jealous! I like to rip the lid off and crank the heat for the last 30mins to get that char on the top - next time send us a video of you pulling the bone clean out of the meat, there is no better moment!
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Tonight's dinner was lemon mustard chicken, hassle back potatoes, and steamed greens. Accompanied by a cold Reisling. Not bad even if I do say so myself. Takes a shitload of tweaking to get the sauce right
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@mariner4life hassle back potatoes???
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Hasselback
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life hassle back potatoes???
Googled it. Got it now
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@barbarian said in Recipes, home grown goodness, BBQing and food stuff:
Knocked up the Hooroo lamb shoulder last night, have to say the results were amazing. Served it with a roast carrot salad and a pearl couscous salad and it went down an absolute treat.
Forgot to take a photo of the finished product, so you will have to settle for one I took with about an hour to go...
Oh that looks sooooo good. I think I am going to have t do that, this weekend with a goat shoulder.
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I had lamb shoulder as well last night but couldn't be arsed lighting the big kettle BBQ for one so I butterflied it made a rub of smoked paprika, allspice, cumin, coriander - smoked it in the wok for about 25 minutes over tea and star anise and they crisped it up on the griddle.
Served with oven roasted (no fat) baby spuds from the garden and beans also from the garden. Accompanied by a garlicky chill tomato (all from garden) sauce I knocked together.
This lockdown things a breeze
and some @Machpants inspired Gin cocktails.
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@mariner4life Yep. Goat is massively under-rated, although to be fair, I only like it slow-cooked. I watched a Jamie Oliver show where he did goat cutlets on the BBQ and they didn't spin my wheels.
