Recipes, home grown goodness, BBQing and food stuff
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@Tim said in Recipes, home grown goodness, BBQing and food stuff:
Anywhere in Auckland delivering good quality rice? Maybe an asian supermarket?
what is good quality for you?
And what kind of rice?
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@Tim said in Recipes, home grown goodness, BBQing and food stuff:
@Crucial @nzzp Japanese middle grain? Good American calrose?
I don't know much about rice.
Taiping has all that. Many supermarkets have it too these days, but in smaller quantities
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Here’s a fun challenge if you are looking for more inspiration.
Have a look through your kitchen gadgets and equipment and find something you bought for a particular use but haven’t used in ages.
I found a gnocchi board thing (for rolling ridges into the gnocchi) today so gnocchi in sage butter was tonight’s dinner.
Haven’t made them in ages but they were bloody nice and I must do more often. -
@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
Here’s a fun challenge if you are looking for more inspiration.
Have a look through your kitchen gadgets and equipment and find something you bought for a particular use but haven’t used in ages.
I found a gnocchi board thing (for rolling ridges into the gnocchi) today so gnocchi in sage butter was tonight’s dinner.
Haven’t made them in ages but they were bloody nice and I must do more often.That was fun. I have a tortilla press that I have used once. That was a waste of money.
I'm glad you did that as I found some ole traditional skewers that are a long thin blade. I am gonna sewer some meat!!
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
Here’s a fun challenge if you are looking for more inspiration.
Have a look through your kitchen gadgets and equipment and find something you bought for a particular use but haven’t used in ages.
I found a gnocchi board thing (for rolling ridges into the gnocchi) today so gnocchi in sage butter was tonight’s dinner.
Haven’t made them in ages but they were bloody nice and I must do more often.That was fun. I have a tortilla press that I have used once. That was a waste of money.
I'm glad you did that as I found some ole traditional skewers that are a long thin blade. I am gonna sewer some meat!!
Sewer some meat? That’s an interesting way of describing the digestive process
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@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
Here’s a fun challenge if you are looking for more inspiration.
Have a look through your kitchen gadgets and equipment and find something you bought for a particular use but haven’t used in ages.
I found a gnocchi board thing (for rolling ridges into the gnocchi) today so gnocchi in sage butter was tonight’s dinner.
Haven’t made them in ages but they were bloody nice and I must do more often.That was fun. I have a tortilla press that I have used once. That was a waste of money.
I'm glad you did that as I found some ole traditional skewers that are a long thin blade. I am gonna sewer some meat!!
Sewer some meat? That’s an interesting way of describing the digestive process
Won't be the first dish I have made a mess of....
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so i made a bloody good ragu last night minced some pork, pancetta and gravy beef with garlic chicken livers @antipodean Threw in a Carolina reaper but other than that stuck pretty close to a standard recipe and cooked it down for two hours.
Issue was I had butterflied a leg of lamb and marinated it in red wine, rosemary and garlic and that was roasting at the same time. What to do.
In the end on the basis that roasted lamb straight of the oven trumped the ragu which will improve anyway. I grabbed some potatoes from the garden and last of my peas and had sage potatoes and peas and opened the Barolo.
Given I still have half a duck in the fridge and there's only me I have a fucking tonne of meat to eat over the next few days
@Crucial I have too many gadgets I don't use. I wouldn't know where to start. I'm a sucker for a kitchen gadget
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
so i made a bloody good ragu last night minced some pork, pancetta and gravy beef with garlic chicken livers @antipodean Threw in a Carolina reaper but other than that stuck pretty close to a standard recipe and cooked it down for two hours.
Issue was I had butterflied a leg of lamb and marinated it in red wine, rosemary and garlic and that was roasting at the same time. What to do.
In the end on the basis that roasted lamb straight of the oven trumped the ragu which will improve anyway. I grabbed some potatoes from the garden and last of my peas and had sage potatoes and peas and opened the Barolo.
Given I still have half a duck in the fridge and there's only me I have a fucking tonne of meat to eat over the next few days
@Crucial I have too many gadgets I don't use. I wouldn't know where to start. I'm a sucker for a kitchen gadget
That sounds like a top ragu. It will improve with a night in the fridge anyway.
Dig the pasta maker from the back of the cupboard and some fresh pappardelle? -
@Crucial Pasta makers at my significant others - along with pressure cooker, sous vide machine, deep fat fryer and a host of other gadgets.
I can't use the pasta maker at my place anyway as I renovated it a few years ago and the new marble bench tops are two thick for it to fit and I haven't got around to modifying it .
I guess I could make it by hand but that sounds like a lot of effort when dried will do fine and the ragu is the star. (well and the wine)
Plus I don't have any 00 or semolina flour and I am making crumpets on ANZAC day so am rationing my flour anyway.
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@Crucial Pasta makers at my significant others - along with pressure cooker, sous vide machine, deep fat fryer and a host of other gadgets.
I can't use the pasta maker at my place anyway as I renovated it a few years ago and the new marble bench tops are two thick for it to fit and I haven't got around to modifying it .
I guess I could make it by hand but that sounds like a lot of effort when dried will do fine and the ragu is the star. (well and the wine)
Plus I don't have any 00 or semolina flour and I am making crumpets on ANZAC day so am rationing my flour anyway.
Still no flour around you? I picked up a 5kg bag at the supermarket the other day so am well set.
Also means I don't have to dig into the stash of 00 that I picked up just before lockdown. While everyone was busy crying at the empty shelves at the supermarket I nipped off to La Bella Italia where they had heaps of 00 which works great for bread making as well.
I had a similar problem with the pasta machine clamp and benchtop but found that it worked fine attaching it to one of my larger chopping boards. -
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@barbarian said in Recipes, home grown goodness, BBQing and food stuff:
Have a 1kg piece of eye fillet for dinner tonight. Any ideas on what to do with it?
slice thick, cook on charcoal bbq, consider a creamy mushroom or green peppercorn sauce with it... nom nom nom
Edit: from Friday
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@barbarian said in Recipes, home grown goodness, BBQing and food stuff:
Have a 1kg piece of eye fillet for dinner tonight. Any ideas on what to do with it?
Sewer it.
