Recipes, home grown goodness, BBQing and food stuff
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
I did steak last night and made a béarnaise sauce. We had a bit too much to drink and only realised after dinner that I forgot to serve the sauce! Luckily there was an extra steak so having today for lunch. With the sauce
My usual forget thing is a chopped parsley finish. So many times after eating I notice a sad pile of dried up parsley on the chopping board. Trumped though by Mrs Cato ‘s crab tarts at a dinner party. Pastry baked blind, reduced tomato sauce base for the pastry, egg and cream filling for the crab. All done. After the first mouthful “not very crabby is it?” “Fuck” she exclaimed.
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@Snowy said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
Did you wet brine the chicken?
Yep. A nice Bostocks bird. Been thinking about it since you posted.
Good luck mate, show photos later!! Just keep good temperature control of the oil, and keep dredging right up until you drop them in to get a nice dry outer
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
Just blitzed my vindaloo marinade and threw in two habaneros along with the 6 dried chilli varieties! Gonna be warm!!!
Small change as this was going to be a beef vindaloo with rough cuts (Shin, cheek, neck etc) but I checked the freezer and we are all out.
Caught up with my butcher mate and he has given me a shoulder of lamb to do this with instead.
I had a small spoonful of the marinade as it smelt too much like cinnamon but tastes amazing and the cinnamon is dulled by the vinegar and chillies so it is much better balanced on the taste than the smell.
Fuggin hot too. Good hot.
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@Snowy said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
Did you wet brine the chicken?
Yep. A nice Bostocks bird. Been thinking about it since you posted.
Good luck mate, show photos later!! Just keep good temperature control of the oil, and keep dredging right up until you drop them in to get a nice dry outer
I'm not a millennial so not in the habit of taking photos of food and ate it instead. Will try and remember next time, and there will be a next time. Might add a bit of chilli powder or cayenne to go for a hot wings type thing.
It was really good though and very close to the Colonel's. I even made chips and slaw to go with it.
So, home made pizzas in the Bakerstone next for my "I can't get takeaways" binge.
Favourite topping combo suggestions welcome.
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@Snowy said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@Snowy said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
Did you wet brine the chicken?
Yep. A nice Bostocks bird. Been thinking about it since you posted.
Good luck mate, show photos later!! Just keep good temperature control of the oil, and keep dredging right up until you drop them in to get a nice dry outer
I'm not a millennial so not in the habit of taking photos of food and ate it instead. Will try and remember next time, and there will be a next time. Might add a bit of chilli powder or cayenne to go for a hot wings type thing.
It was really good though and very close to the Colonel's. I even made chips and slaw to go with it.
So, home made pizzas in the Bakerstone next for my "I can't get takeaways" binge.
Favourite topping combo suggestions welcome.
You don’t photograph your handy work?.. that’s not what I recall seeing in Silence Of The Lambs etc..
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@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.
The 2 you mentioned are there.
Signed up for chilliheads but found answer to my identity crisis (well the chilli one anyway).
My mate (I use that term loosely for him now) had sent my wife the list of types with a photo. She decided that it might be a good idea to show me after I decided to bite them all to do my own scoville rating.
The third one that I took a bite of was a Trinidad scorpion (1.2 to 2m scovilles). When she stopped laughing she gave me the list. I couldn't even shout at her as I was gasping for air and waving my arms around a lot.Anyway if anyone is interested, they are (from top to bottom) - need to expand the quote to get the photo:
Habanero 100k to 350k
Rocoto 30k to 100k
Scotch bonnet 100k to 350k
Trinidad scorpion (evil bastard) 1.2mill to 2 fucking mill ! I can verify this.
Jalepeno 2.5k to 8k
Ghost 850k to 1mill -
because i am a poor fluffybunny (who designed his outdoor kitchen around a gas BBQ) i don't have a kettle
Anyone done a brisket in a gas BBQ? Is it possible to do well? I feel like spending saturday cooking meat (while deleting beers and betting on horses, poorly)
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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:
@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.
The 2 you mentioned are there.
Signed up for chilliheads but found answer to my identity crisis (well the chilli one anyway).
My mate (I use that term loosely for him now) had sent my wife the list of types with a photo. She decided that it might be a good idea to show me after I decided to bite them all to do my own scoville rating.
The third one that I took a bite of was a Trinidad scorpion (1.2 to 2m scovilles). When she stopped laughing she gave me the list. I couldn't even shout at her as I was gasping for air and waving my arms around a lot.Anyway if anyone is interested, they are (from top to bottom) - need to expand the quote to get the photo:
Habanero 100k to 350k
Rocoto 30k to 100k
Scotch bonnet 100k to 350k
Trinidad scorpion (evil bastard) 1.2mill to 2 fucking mill ! I can verify this.
Jalepeno 2.5k to 8k
Ghost 850k to 1millI ate a Habanero on that facebook page and that is my limit for eating fresh pods. I have oomphed up my vindaloo with a few Habs and it is a perfect heat.
I can't wait for it to be ready! The smells wafting throughout the house are amazing.
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
because i am a poor fluffybunny (who designed his outdoor kitchen around a gas BBQ) i don't have a kettle
Anyone done a brisket in a gas BBQ? Is it possible to do well? I feel like spending saturday cooking meat (while deleting beers and betting on horses, poorly)
Absolutely you can. You just need time and a slow/low temp.
If your hardware stores sell lumps of smoking woods, grab some cedar or apple or what ever and add that near but not directly n the flame.
How big is your Brisket?
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@Snowy said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@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.
The 2 you mentioned are there.
Signed up for chilliheads but found answer to my identity crisis (well the chilli one anyway).
My mate (I use that term loosely for him now) had sent my wife the list of types with a photo. She decided that it might be a good idea to show me after I decided to bite them all to do my own scoville rating.
The third one that I took a bite of was a Trinidad scorpion (1.2 to 2m scovilles). When she stopped laughing she gave me the list. I couldn't even shout at her as I was gasping for air and waving my arms around a lot.Anyway if anyone is interested, they are (from top to bottom) - need to expand the quote to get the photo:
Habanero 100k to 350k
Rocoto 30k to 100k
Scotch bonnet 100k to 350k
Trinidad scorpion (evil bastard) 1.2mill to 2 fucking mill ! I can verify this.
Jalepeno 2.5k to 8k
Ghost 850k to 1millI ate a Habanero on that facebook page and that is my limit for eating fresh pods. I have oomphed up my vindaloo with a few Habs and it is a perfect heat.
I can't wait for it to be ready! The smells wafting throughout the house are amazing.
i love curry day!!
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
because i am a poor fluffybunny (who designed his outdoor kitchen around a gas BBQ) i don't have a kettle
Anyone done a brisket in a gas BBQ? Is it possible to do well? I feel like spending saturday cooking meat (while deleting beers and betting on horses, poorly)
Absolutely you can. You just need time and a slow/low temp.
If your hardware stores sell lumps of smoking woods, grab some cedar or apple or what ever and add that near but not directly n the flame.
How big is your Brisket?
i don't even have one yet, i only had the idea during my run this morning, i thought my first step would b a feasibility study
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@Virgil said in Recipes, home grown goodness, BBQing and food stuff:
You don’t photograph your handy work?.. that’s not what I recall seeing in Silence Of The Lambs etc..
Amateurs. Keeping trophies is for Hollywood villains and the ones that get caught.
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
because i am a poor fluffybunny (who designed his outdoor kitchen around a gas BBQ) i don't have a kettle
Anyone done a brisket in a gas BBQ? Is it possible to do well? I feel like spending saturday cooking meat (while deleting beers and betting on horses, poorly)
Absolutely you can. You just need time and a slow/low temp.
If your hardware stores sell lumps of smoking woods, grab some cedar or apple or what ever and add that near but not directly n the flame.
How big is your Brisket?
i don't even have one yet, i only had the idea during my run this morning, i thought my first step would b a feasibility study
Go and get a big brisket and put it on at about 6 am in the morning at about 200F (Whatever that is in C) Wrap in tin foil while still on the BBQ after 6-8hours cooking and then Remove after 12 hours and let rest for one more hour, fully covered.
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Big as in 4-5KG
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just contacting my butcher now
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got a place i can have a look at good rub recipes?
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fuck it, cook it for me too? we'll drink and punt while we are at it
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
fuck it, cook it for me too? we'll drink and punt while we are at it
My perfect fern catch-up. Food, Booze and Horses!
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
got a place i can have a look at good rub recipes?
Get amongst! https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/big-bad-beef-rub-recipe
