Recipes, home grown goodness, BBQing and food stuff
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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....
There's a decent joke there
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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....
It's the Japanese umami thing. When you stab holes and stuff a lamb leg with garlic and a piece of anchovy, every bite you have that contains stuffing is so much better than the rest
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@Hooroo Bacon AND chilli. You are just fucking crazy!
So O.K. Chilli boy (yeah sorry, missing the rugby). Some help please.
A mate has decided to give me a quiz and handed me a random bag of various scoville ratings. As much as my wife can drive me crazy, I'm not yet at the point of giving her a Carolina reaper in her food. Give me another week of lockdown.
Could you please identify these? I have some clues but can't identify all of them.
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@Snowy said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo Bacon AND chilli. You are just fucking crazy!
So O.K. Chilli boy (yeah sorry, missing the rugby). Some help please.
A mate has decided to give me a quiz and handed me a random bag of various scoville ratings. As much as my wife can drive me crazy, I'm not yet at the point of giving her a Carolina reaper in her food. Give me another week of lockdown.
Could you please identify these? I have some clues but can't identify all of them.
I can’t sorry mate. The left red one looks like a Rocoto. There is a ghost I think.
Are you on Facebook? Join chilliheads New Zealand. They will identify them as it is great for getting seeds and knowledge. Follow Chilli Gaz.
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@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp gas. I’m proper shit with charcoal and I think the Weber gets 90% the way there.
yep, a decent gas gets you a long way down the path. They are just so convenient - I'm teaching my boys to bbq and starting them on the Gas Weber.
that said, there are two major disadvantages - water and nitrates/other stuff. Burning methane in gas always produces water vapour, which affects the cooking. Charcoal, OTOH, burns straight with no water release. I think you see that in the crust that forms on meat.
Chemical equation (I think): Nat gas CH4 --> C02 + 2H20 vs Charcoal: C+02 --> C02then there's all the nitrates (predominantly) in the charcoal. Charcoal has a flavour that gas doesn't - so yo uget a flavoured cook. It's superb, and enhances the steak
Finally, gas bbq don't seem to get as hot as a charcoal fire. Probably due to safety (pffft), but I've taken the bubba keg up to 450-500C (and bricked myself a little, I'll be honest).
So yeah, I use both. My baby WeberQ made me lazy on the charcoal front, as it gets you most of the way there. there's still nothing like charcoal, though
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Curry day
Lamb saag. Done in the slow cooker for 8 hours.
And Indian kofta in tomato yoghurt sauce
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@Hooroo how big are those, they look substantial!
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@taniwharugby said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo how big are those, they look substantial!
Really big. As long as a middle finger and about an inch in diameter
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I honestly think curry is my favourite thing to cook
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
Curry day
Lamb saag. Done in the slow cooker for 8 hours.
And Indian kofta in tomato yoghurt sauce
Come on mate, new rules in here. All meal talk to be accompanied by recipes and photos!
