Recipes, home grown goodness, BBQing and food stuff
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@R-L said in Recipes, home grown goodness, BBQing and food stuff:
Sweet with meat is a winner, we've talked about this before guys don't waste thread on it.
On my Watermelon Gin tonight again, woooosh it's good, it's Thursday but it's my Friday. I've made creamy cheese filled salmon fishcakes for tomorrow, simple, fecking messy but simple and plan on making veggie pizzas for lunch with my girl. Got to be a good Catholic for the day so no meat. So booze tonight YEAH!!??!
Is that last bit a question?... I think the answer is the right one...
We regularly make pizzas here too, generally on a Friday, not sure I could go vege only tho, tho miss 7 does...
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
I hear you guys and mostly would agree. I'm not usually one for having my pudding on the same plate as my main course, but a bit of slow simmered dried fruit in a tagine does go remarkably well. For me, dried apricots are best and in general I really do not like apricots so that's a bit strange really. The only other time I enjoy fruit with meat is in a stuffing and then only with pork or lamb.
Yep, same same - that vegetable tagine I made last week had some apricots in it, was good. No meat though.
I also hate fruits in salads, though appreciate I'm not in the majority there. Can't stand apples and pears and sultanas appearing with my greens.
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
I hear you guys and mostly would agree. I'm not usually one for having my pudding on the same plate as my main course, but a bit of slow simmered dried fruit in a tagine does go remarkably well. For me, dried apricots are best and in general I really do not like apricots so that's a bit strange really. The only other time I enjoy fruit with meat is in a stuffing and then only with pork or lamb.
Yep, same same - that vegetable tagine I made last week had some apricots in it, was good. No meat though.
I also hate fruits in salads, though appreciate I'm not in the majority there. Can't stand apples and pears and sultanas appearing with my greens.
Oh come on, not even pear, walnuts, blue cheese and rocket?!
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@shark said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
I hear you guys and mostly would agree. I'm not usually one for having my pudding on the same plate as my main course, but a bit of slow simmered dried fruit in a tagine does go remarkably well. For me, dried apricots are best and in general I really do not like apricots so that's a bit strange really. The only other time I enjoy fruit with meat is in a stuffing and then only with pork or lamb.
Yep, same same - that vegetable tagine I made last week had some apricots in it, was good. No meat though.
I also hate fruits in salads, though appreciate I'm not in the majority there. Can't stand apples and pears and sultanas appearing with my greens.
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
I hear you guys and mostly would agree. I'm not usually one for having my pudding on the same plate as my main course, but a bit of slow simmered dried fruit in a tagine does go remarkably well. For me, dried apricots are best and in general I really do not like apricots so that's a bit strange really. The only other time I enjoy fruit with meat is in a stuffing and then only with pork or lamb.
Yep, same same - that vegetable tagine I made last week had some apricots in it, was good. No meat though.
I also hate fruits in salads, though appreciate I'm not in the majority there. Can't stand apples and pears and sultanas appearing with my greens.
Oh come on, not even pear, walnuts, blue cheese and rocket?!
Yeah, I can handle that, but I'd probably mostly avoid the pear. The worst is orange. Get out.
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@JC said in Recipes, home grown goodness, BBQing and food stuff:
@canefan Recipe / Method please?
Corned beef is pre-brined. If you have a large piece cut across the grain into smaller chunks to get more coating on. Soak it for 12hrs in water with water changes every 4 hrs, cut fat off, slather with mustard and rub it with ground pepper corns, celery seed, mustard powder a bit of cumin, garlic powder and smoke at 250-275F. Take off and wrap in double foil with a little water inside, put back in and cook until 195F-205F internal depending on tenderness. Check by poking with skewer or toothpick. Once done remove and vent with foil pack open for 10 minutes then wrap back in foil, tea towel and rest in a chilly bin for a hour or so until slicing
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@voodoo One of the best salads I've ever had was at a place next to the highway in Hawaii maybe half an hour out of Honolulu, and it had mandarin segments in it. Spicy chicken, avo, salad leaves, red onion, capsicum and mandarin, and I think the dressing also had mandarin juice in it plus more heat. Delicious
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@shark said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo One of the best salads I've ever had was at a place next to the highway in Hawaii maybe half an hour out of Honolulu, and it had mandarin segments in it. Spicy chicken, avo, salad leaves, red onion, capsicum and mandarin, and I think the dressing also had mandarin juice in it plus more heat. Delicious
Orange and burnt fennel salad is also nice. And a well made waldorf salad takes me back to childhood
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@shark said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo One of the best salads I've ever had was at a place next to the highway in Hawaii maybe half an hour out of Honolulu, and it had mandarin segments in it. Spicy chicken, avo, salad leaves, red onion, capsicum and mandarin, and I think the dressing also had mandarin juice in it plus more heat. Delicious
Disgusting. Would have been much much better without the orange
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@shark said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo One of the best salads I've ever had was at a place next to the highway in Hawaii maybe half an hour out of Honolulu, and it had mandarin segments in it. Spicy chicken, avo, salad leaves, red onion, capsicum and mandarin, and I think the dressing also had mandarin juice in it plus more heat. Delicious
Disgusting. Would have been much much better without the orange
Switch the orange for bacon
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@shark said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo One of the best salads I've ever had was at a place next to the highway in Hawaii maybe half an hour out of Honolulu, and it had mandarin segments in it. Spicy chicken, avo, salad leaves, red onion, capsicum and mandarin, and I think the dressing also had mandarin juice in it plus more heat. Delicious
Disgusting. Would have been much much better without the orange
Switch the orange for bacon
Yes!!!
Pretty sure this also works in any scenario involving an orange
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
Pretty sure this also works in any scenario
Where bacon is concerned, yes, the rest of your sentence wasn't necessary, but I have been down this road on here about bacon before.
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@Snowy said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
Pretty sure this also works in any scenario
Where bacon is concerned, yes, the rest of your sentence wasn't necessary, but I have been down this road on here about bacon before.
Fair point, well made sir
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So I made this tonight. I didn't take a photo, as I fucked up the bit that gets the full red colour into it. Or maybe the spicy bean paste (we could only find "hot soybean paste") didn't allow it, I'm not sure.
Anyway, it came out poo brown rather than firey red - the taste was still pretty good, though not as hot as we have had in restaurants
Overall, I give myself a 5/10. Lots of room for improvement
Sichuan Boiled Beef (水煮牛肉 - Shuizhu Niurou)
Excited really isn’t a strong enough word to describe how thrilled I am to share this Sichuan Boiled Beef recipe with all of you! “Ecstatic" and "triumphant" might do a better job. It’s a great dish
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo looks like a shitload of chilli oil in the photo.
Yeah, but zero chilli oil in the recipe!!!
A bit of creative photography? Or the paste separates during cooking?
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
So I made this tonight. I didn't take a photo, as I fucked up the bit that gets the full red colour into it. Or maybe the spicy bean paste (we could only find "hot soybean paste") didn't allow it, I'm not sure.
Anyway, it came out poo brown rather than firey red - the taste was still pretty good, though not as hot as we have had in restaurants
Overall, I give myself a 5/10. Lots of room for improvement
Sichuan Boiled Beef (水煮牛肉 - Shuizhu Niurou)
Excited really isn’t a strong enough word to describe how thrilled I am to share this Sichuan Boiled Beef recipe with all of you! “Ecstatic" and "triumphant" might do a better job. It’s a great dish
Sounds nice all the same. we have customers in Sichuan and they do proper heat there.
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
So I made this tonight. I didn't take a photo, as I fucked up the bit that gets the full red colour into it. Or maybe the spicy bean paste (we could only find "hot soybean paste") didn't allow it, I'm not sure.
Anyway, it came out poo brown rather than firey red - the taste was still pretty good, though not as hot as we have had in restaurants
Overall, I give myself a 5/10. Lots of room for improvement
Sichuan Boiled Beef (水煮牛肉 - Shuizhu Niurou)
Excited really isn’t a strong enough word to describe how thrilled I am to share this Sichuan Boiled Beef recipe with all of you! “Ecstatic" and "triumphant" might do a better job. It’s a great dish
Sounds nice all the same. we have customers in Sichuan and they do proper heat there.
The fish soup with shitloads of dried chillies and szechuan peppercorns is crazy. Lip numbing
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