Recipes, home grown goodness, BBQing and food stuff
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@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@Nepia said in Recipes, home grown goodness, BBQing and food stuff:
@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:
@dogmeat That looks awesome.
Pho was one of those things that I gave up trying to make after the first time.. So much time to make and didn't taste anywhere near as good as a restaurant one. And they are quite cheap to buy too.
This is my philosophy on pretty much any type of food. I don't like cooking, get no enjoyment out of it so better for me just buy my food.
What are you doing on this thread then? You have no rights here. Get yourself off to Maccie Ds and then start a thread on that.
That's a weird jump to make ... I don't eat McDonalds. I'm covering the "food stuff" part of the thread title.
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@Nepia said in Recipes, home grown goodness, BBQing and food stuff:
@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@Nepia said in Recipes, home grown goodness, BBQing and food stuff:
@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:
@dogmeat That looks awesome.
Pho was one of those things that I gave up trying to make after the first time.. So much time to make and didn't taste anywhere near as good as a restaurant one. And they are quite cheap to buy too.
This is my philosophy on pretty much any type of food. I don't like cooking, get no enjoyment out of it so better for me just buy my food.
What are you doing on this thread then? You have no rights here. Get yourself off to Maccie Ds and then start a thread on that.
That's a weird jump to make ... I don't eat McDonalds. I'm covering the "food stuff" part of the thread title.
Tenuous
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@Nepia I understand where you are coming from but for me cooking is a release and a relaxation
It can be fucking hard work ( the pho wasn’t I just had to be patient) but I find it incredibly rewarding.
I’m also quite a competitive fucker so while relaxing it still allows for me to ramp up the stress levels - which I quite enjoy.
Yeah I could get a really good pho from the Vietnamese restaurant ten minutes walk away. Or I could make a pretty fair one using a bought stock.
But I went to several different shops to get just the right bones and then I did it myself and it was better than the local restaurant and as good as anything in District 1.
Seriously if I could have my life again I would definitely have chosen food or wine as a career. I’m the NZ I grew up in they weren’t really options.
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@Nepia To enjoy cooking I think you really have to enjoy food rather than it simply be re fuelling. In this it helps if you have grown up in an environment that has food enjoyment as a priority. Sadly my Mother had little interest and was a pretty appalling cook. Consequently it wasn’t until I was in my 20s that I really began to appreciate food and the preparation thereof. Now I do nearly all the cooking in the Cato household with the added bonus that I always get to eat something I like.
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@Catogrande Something similar. I think my Mum was an OK cook for the time but she was a solo mum in the 70's and never had the energy so what skills she did have withered and died.
I got a job as a delivery driver for a very upmarket London butcher who had a catering operation which after a couple of years he asked me to manage. Cooks don't turn up etc so you pitch in and lose the fear.
At the same time I moved into a flat in Shepherds Bush with three librarians all of whom were foodies. We took it in turns to cook. The first three meals went something like borscht with home made blinis, something Chinese that tasted amazing ( guy was Chinese so best Asian meal I'd had to that time) and I don't remember but it was certainly better than the overcooked lamb chops and stewed veges I served up on Night 4.
I mentioned I was competitive...…..
Bought a second hand copy of the Penguin book of Cordon Blue Cookery and while my next cook wasn't sensational (home made quiche Lorraine with three bean salad) it was enough of an improvement to surprise my flatties - which I enjoyed.
For years I was a good cook if I had a recipe, but I've been doing it for long enough now that I have picked up a few techniques and I understand flavours so I can usually just wing it. Just wish I had better knife skills it would save a lot of time.
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@dogmeat practice your knife skills cutting mushrooms. They are an excellent subject with enough resistance that you have to cut but not enough that you have to force the issue.
Fingertips under knuckles of the ingredient holding hand, knife against the same knuckles and away you go. -
@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
@dogmeat practice your knife skills cutting mushrooms. They are an excellent subject with enough resistance that you have to cut but not enough that you have to force the issue.
Fingertips under knuckles of the ingredient holding hand, knife against the same knuckles and away you go.I remember when I learnt that and while gradually pulling back the fingers on a long chop, I forgot I had a thumb that was just hanging out there doing nothing until the blade caught up with it. Was a good lesson to keep it safely tucked away from then on.
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@Crucial Thanks - I will try the mushrooms
I know the theory and have tried it but not persevered. Seen some fucking horrible knife accidents (and some hilarious ones too including an apprentice with a boner stuck to the hilt in his arse) which makes we a bit windy.
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@Crucial Thanks - I will try the mushrooms
I know the theory and have tried it but not persevered. Seen some fucking horrible knife accidents (and some hilarious ones too including an apprentice with a boner stuck to the hilt in his arse) which makes we a bit windy.
What the hell is Google going to send our way now?
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@Crucial Thanks - I will try the mushrooms
I know the theory and have tried it but not persevered. Seen some fucking horrible knife accidents (and some hilarious ones too including an apprentice with a boner stuck to the hilt in his arse) which makes we a bit windy.
What the hell is Google going to send our way now?
I didn't even know you could get a hilt for there.
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@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
you really have to enjoy food rather than it simply be re fuelling.
I think you can really enjoy food without enjoying cooking. In fact I know it to be true.
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So, Friday's going to be a good night. Getting butterflied lamb in to marinate today, and will do it wrapped around eye fillet and barbequed with a turkish pilaf on the side.
Did I mention copious amounts of red wine and NEIPA as well?
Cheesecake to finish, followed by lying on the couch groaning. Can't bloody wait
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
So, Friday's going to be a good night. Getting butterflied lamb in to marinate today, and will do it wrapped around eye fillet and barbequed with a turkish pilaf on the side.
Did I mention copious amounts of red wine and NEIPA as well?
Cheesecake to finish, followed by lying on the couch groaning. Can't bloody wait
I gotta ask. Around a beef eye fillet or a lamb eye fillet? I can't get into my head the need to wrap an eye fillet. Won't it overcook for the lamb to cook to right temp?
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
So, Friday's going to be a good night. Getting butterflied lamb in to marinate today, and will do it wrapped around eye fillet and barbequed with a turkish pilaf on the side.
Did I mention copious amounts of red wine and NEIPA as well?
Cheesecake to finish, followed by lying on the couch groaning. Can't bloody wait
I gotta ask. Around a beef eye fillet or a lamb eye fillet? I can't get into my head the need to wrap an eye fillet. Won't it overcook for the lamb to cook to right temp?
Beef eye fillet.
I was going to use Sirloin, but wound up with an eye fillet ready to go so going to use that. I'll do it low and slow with smoke, and then sear the outside after a rest at the end. Basically a fat two meat roll of tastiness - it's a family recipe from way back. The lemon lamb offsets it nicely
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
So, Friday's going to be a good night. Getting butterflied lamb in to marinate today, and will do it wrapped around eye fillet and barbequed with a turkish pilaf on the side.
Did I mention copious amounts of red wine and NEIPA as well?
Cheesecake to finish, followed by lying on the couch groaning. Can't bloody wait
I gotta ask. Around a beef eye fillet or a lamb eye fillet? I can't get into my head the need to wrap an eye fillet. Won't it overcook for the lamb to cook to right temp?
Beef eye fillet.
I was going to use Sirloin, but wound up with an eye fillet ready to go so going to use that. I'll do it low and slow with smoke, and then sear the outside after a rest at the end. Basically a fat two meat roll of tastiness - it's a family recipe from way back. The lemon lamb offsets it nicely
Make sure to put a photo up
