Recipes, home grown goodness, BBQing and food stuff
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@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@Bones @Crucial @Hooroo
Many thanks guys. Daughter no1 is bloody lazy, so pickling just ain’t happening. We might go down the drying route but my guess is it will be sticking them in the freezer and chucking them away in a year or two. If I shared your collective passion for chillis I might consider otherwise but alas I don’t. Thanks for your input.Just chopped them in half down the vertical axis and lay them out in a flat oven dish and dry them!! Then you can grind them up on reconstitute them when needed?
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@R-L
Sere, parched, barren, sterile, dull, uninteresting. I feel I know her. -
@Catogrande are you throwing shade at ME??
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@R-L said in Recipes, home grown goodness, BBQing and food stuff:
@Catogrande are you throwing shade at ME??
I had to look that up. God forbid you should think that my dear girl. I don’t have the minerals for that. Only directed at your colleague.
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@Catogrande good job...
There's a new Baron-ess around here now you lot better stay in line or I'll...... Do nothing as I'm powerless but I'll be grumpy as hell
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
So Jean sounds
great.Fucking usual. -
Dry some chillies at low heat in the oven and them cut in half and put into a small bottle of olive oil to have chilli-infused olive oil. Great for adding a little heat to pasta dishes. We also use fresh chillies in the same way by chopping into small pieces and adding to your pasta. I did exactly that last night.
I also will put whole chillies that I have frozen into a ragu or sauce. Think of it as a homemade Arrabbiata sauce.
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@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
@Bovidae said in Recipes, home grown goodness, BBQing and food stuff:
Think of it as a homemade Arrabbiata sauce.
Sorry but this instantly came to mind.
Always worth a giggle.
Lego and Star Wars..never go wrong there..
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@Crucial that always makes me laugh!!
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@taniwharugby said in Recipes, home grown goodness, BBQing and food stuff:
@Crucial that always makes me laugh!!
I’ve just decided that if I ever take up catering again I will call my business “Mr Stephens”
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
So gave my first (poor man's) reverse sear a go tonight. Bloody neat way to do it eh! How easy. Had a rump...what cut would anyone recommend is best?
Honestly, whatever you like. I'm a fan of Scotch - hits the sweet spot between flavour and tenderness. Some don't love Eye Fillet as it's super tender, but kinda bland.
So really, no right answer - eat some of each and make your own call.
Alternatively, lamb racks FTW
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
So gave my first (poor man's) reverse sear a go tonight. Bloody neat way to do it eh! How easy. Had a rump...what cut would anyone recommend is best?
I love rump! Steak too...
I think thick rump steak, reverse seared is one of the best.
I have done it a lot with bone in rib-eye. It's unbeatable. It even converted a well-done steak eater to eat a medium rare steak. Probably one of my proudest cooking achievements.
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Knives.
Interested to know what you guys use equipment wise. Are you a hand hammered damascus razor sharp type or a 'as seen on TV' ginsu weilder?
Personally I have an odd collection from my first cooking knife, a 7" Sabatier "Chefs" knife, through some plastic handled meat works knives, a nice wooden handled wide blade 'asian style", a flexible boning blade to my go to everyday $10 asian supermarket chopper.
One of my most expensive knives a large Wusthof is probably my least used (I just never really found it nice to pick up).If I had to recommend a knife to a newly interested home cook I would certainly say these
Incredibly cheap and keep a nice edge. Last forever (I have one that has been well used for over 20 years). Also light and easy to learn good technique with.
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@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
Knives.
Interested to know what you guys use equipment wise. Are you a hand hammered damascus razor sharp type or a 'as seen on TV' ginsu weilder?
Personally I have an odd collection from my first cooking knife, a 7" Sabatier "Chefs" knife, through some plastic handled meat works knives, a nice wooden handled wide blade 'asian style", a flexible boning blade to my go to everyday $10 asian supermarket chopper.
One of my most expensive knives a large Wusthof is probably my least used (I just never really found it nice to pick up).If I had to recommend a knife to a newly interested home cook I would certainly say these
Incredibly cheap and keep a nice edge. Last forever (I have one that has been well used for over 20 years). Also light and easy to learn good technique with.
Nice topic! What's cheap when you say cheap??
My best is a Global knife that I like. Rest are Scanpan dross which I used to think were good.
I want to invest in some decent knives.
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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:
Knives.
Interested to know what you guys use equipment wise. Are you a hand hammered damascus razor sharp type or a 'as seen on TV' ginsu weilder?
Personally I have an odd collection from my first cooking knife, a 7" Sabatier "Chefs" knife, through some plastic handled meat works knives, a nice wooden handled wide blade 'asian style", a flexible boning blade to my go to everyday $10 asian supermarket chopper.
One of my most expensive knives a large Wusthof is probably my least used (I just never really found it nice to pick up).If I had to recommend a knife to a newly interested home cook I would certainly say these
Incredibly cheap and keep a nice edge. Last forever (I have one that has been well used for over 20 years). Also light and easy to learn good technique with.
Nice topic! What's cheap when you say cheap??
My best is a Global knife that I like. Rest are Scanpan dross which I used to think were good.
I want to invest in some decent knives.
$10 cheap. Find them in Asian food stores.
