Recipes, home grown goodness, BBQing and food stuff
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@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.
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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?
Reverse sear on the bbq
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@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?
Reverse sear on the bbq
This, only this, just do this!!!
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@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?
Reverse sear on the bbq
OK so I oven roast first, then finish on the grill?
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@barbarian said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@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?
Reverse sear on the bbq
OK so I oven roast first, then finish on the grill?
Do you have charcoal/wood bbq mate? If not, yes, do it that way. Only take it to 120 degrees F though in Oven. Then finish on the grill
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@barbarian said in Recipes, home grown goodness, BBQing and food stuff:
Yeah no charcoal set-up sadly. So 120 until done, then a quick grill. OK.
120F mate!! Not C!! (Just to reiterate)
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@barbarian said in Recipes, home grown goodness, BBQing and food stuff:
Yeah no charcoal set-up sadly. So 120 until done, then a quick grill. OK.
120F mate!! Not C!! (Just to reiterate)
@barbarian Just so I am clear, you cook until you get an internal temp of the fillet of 120F So put your oven on a real low heat or you can do it on BBQ offset from the flame (Again, a real low temp)
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@barbarian said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@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?
Reverse sear on the bbq
OK so I oven roast first, then finish on the grill?
Do you have charcoal/wood bbq mate? If not, yes, do it that way. Only take it to 120 degrees F though in Oven. Then finish on the grill
fuck i hate the way you use fahrenheit you yank fuck. i was about to berate you about getting beef to 120!
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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:
@barbarian said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@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?
Reverse sear on the bbq
OK so I oven roast first, then finish on the grill?
Do you have charcoal/wood bbq mate? If not, yes, do it that way. Only take it to 120 degrees F though in Oven. Then finish on the grill
fuck i hate the way you use fahrenheit you yank fuck. i was about to berate you about getting beef to 120!
Only reason for that is all the learnings and coaching on low and slow BBQ are talked about in degrees F and that's the numbers you remember.
It was a pain but I'm used to it now so it's easy
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo or convert to C and remember that. Surely you have Meathead's cooking chart on the front of your fridge alongside a temp conversion chart.
I do
It's just easier to work in F when doing BBQ. Damn Americans!
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@canefan serious question - why?
Because low and slow BBQ as we practice it is an American phenomenon. They all talk in terms of F. I used to convert but after a while I gave up. Its just easier.
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@canefan OK I disagree mainly as recipes are only guidelines because every BBQ cooks differently.
Subconsciously its probably because I grew up with F at school and having gone through the hassle of adjusting to C and then back to F when I moved to the UK then back to C there ain't no fucking way I'm going back again.
