Recipes, home grown goodness, BBQing and food stuff
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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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@MajorRage You're out of time, but have a great recipe for marinated leg of lamb stuffed with sirloin, and served on a pilaf.
takes a few days to prep, yo uhave to bone the lamb (arf arf), but totally worth it.
Edit: how much do we all miss sport
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@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:
Bit of salad talk. This thread has turned south.
So, one last ditched attempt to fine a luxury meat tiday. So far tonight’s anniversary dinner has a half leg of lamb. Anybody got any awesome twist on it idea?
I like roasted lamb leg stuffed with garlic rosemary and anchovies
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@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp nowhere near as much as I thought I would honestly!
Good for you fella. I'd love to spend a few hours a weekend watching Super rugby at the moment, and anticipate the NPC. Even getting hammered by the Ockers in cricket would be OK right now. First sport to get bak will get as much exposure as Lisa Lewis (more than they deserve
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:
Bit of salad talk. This thread has turned south.
So, one last ditched attempt to fine a luxury meat tiday. So far tonight’s anniversary dinner has a half leg of lamb. Anybody got any awesome twist on it idea?
I like roasted lamb leg stuffed with garlic rosemary and anchovies
A strange marriage but one that works very well. Not fishy at all.
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@Catogrande Yeah I love seasoning any large piece of lamb or beef with anchovy. My wife rails at the suggestion, but the amount of times she's eaten anchovy-seasoned meat and not known it....
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@shark said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo Nah, it's all about the balance between spicy and sweet. I forgot it also had macamadamias in it for crunch.
How about a nice prawn, avo and mango dish?
Mango or macadamia = not acceptable food. Yuk to both. There are many better nuts than macadamias, you know the ones that actually taste nutty and don’t have the consistency of soap. Mango I just don’t like but would grudgingly accept it could have appeal to some people.
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@shark said in Recipes, home grown goodness, BBQing and food stuff:
@Catogrande Yeah I love seasoning any large piece of lamb or beef with anchovy. My wife rails at the suggestion, but the amount of times she's eaten anchovy-seasoned meat and not known it....
I assume you’re just going by what she says rather than the look on her face?
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@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:
Fillet steak, flat pan with butter constantly basted.
Steamed broccoli I
Potato gratin.
Bloody excellent anniversary dinner for around 12 pounds with a taste profile of 7.5/10.
Looks great, nice plating effort also!
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@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:
Fillet steak, flat pan with butter constantly basted.
Steamed broccoli I
Potato gratin.
Bloody excellent anniversary dinner for around 12 pounds with a taste profile of 7.5/10.
Learning how to perfect a steak is a constant learning experience. I thought I could cook a good steak but then you learn something new.
Complacency is the enemy.
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Had home made KFC tonight based on the leaked recipe
Broke down a whole chicken and pre-brined overnight. There was enough dredging flour for 3kg of chicken I reckon so I was disappointed at the waste. The right sided line of pieces was batch one, oil was too hot
Got the temperature (350F) much better on the later batches
Tasted pretty damn close to the real thing
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@canefan the stuff in KFC is cooked in a pressure cooker, IIRC about 180c for 14 mins...all the breading that fell to the bottom was then used for the gravy, I think they stopped doing that years ago though.
